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DYNAMITE CAULIFLOWER


    Are you a vegetarian or vegan and looking for some yummy starter which serves your needs? This dynamite cauliflower is just a perfect choice for you with burst of flavours in your mouth. Its perfect balance of crispy, tangy and slightly spicy flavours will delight your friends and family.



    PREP TIME: 15 minutes

    COOKING TIME: 10 minutes

    SERVES: 4




    INGREDIENTS


    For Cauliflower

    • 275g Cauliflower florets, cut into small bite size pieces

    • 50g plain flour

    • 25g cornflour

    • 1 tsp onion powder

    • 1/2 tsp garlic powder

    • Salt

    • Pepper

    • 1/4 tsp red chilli powder

    • 1/2 cup water

    • Oil for frying

    For sauce:

    • 1/3 cup tahini

    • 1/3 cup water, if needed add more

    • 2-3 tsp lemon juice

    • 2 tbsp sriracha sauce

    • 2 tsp chilli garlic sauce

    • 1/4 tsp salt

    For garnish:

    • Dried onions 1 tbsp

    • 1 spring onion, chopped

    • Few small lettuce leaves


    METHOD


    1. Wash and cut cauliflower florets into small bite size pieces.

    2. In a bowl, sift plain flour and cornflour, add onion powder, garlic powder, salt, pepper and red chilli powder; add water and mix well to make a smooth batter like pancake batter.

    3. Dip floret in batter to coat and gently drop in medium hot oil, repeat with all florets, fry on medium low heat until light golden in colour.

    4. In a separate bowl add tahini, water, lemon juice, salt, sriracha and chilli garlic sauce, mix them well. Drop the fried florets in sauce mix, coat well and sprinkle dried onion on top, garnish with finely chopped spring onion and serve immediately.

    COOK'S NOTES

    • If you are conscious of frying the cauliflowers, these can also be air fried. Slightly shallow fry to sear the batter and then place it in the air fryer or oven to cook it completely.

    • Its best served hot. Once you toss the florets in the sauce, serve immediately. Keeping it longer in the sauce will make it soggy.

    DAWAT-E-BAINGAN



      Eggplants are an often overlooked vegetable, but I just love to eat them in any form. Thought of converting this humble and under appreciated vegetable into something exotic and delicious.


      I created this dish with a combination of flavours from India and Middle East, using ingredients such as chaat masala, coriander, ginger and green chilies, alongside dates and pine nuts.

      It’s such a simple dish to make but it tastes really delectable and regal, hence I named them Dawat-e-Baingan - dawat means royal feast, and baingan means eggplant!


      I hope you enjoy this simply delicious recipe.




      YIELDS: 24

      PREP TIME: 20 minutes

      BAKE TIME: 20 minutes

      ASSEMBLE TIME: 8 hours or overnight



      INGREDIENTS


      • 10-12 baby eggplants

      • 250g dates, chopped

      • 2 tbsp ginger, finely chopped

      • 2-3 green chillies, finely chopped

      • 3-4 tbsp lemon juice

      • 4 tbsp fresh coriander, finely chopped

      • 3/4 tsp salt or to taste

      • 1 1/2 tsp chat masala

      • 3 tbsp pine nuts, lightly toasted

      • 1/4 cup fresh pomegranate seeds

      • 3-4 tbsp rapeseed oil/vegetable or sunflower oil

      • Freshly ground black pepper for seasoning

      • Salt for seasoning


      For Garnishing:

      • 1 tbsp fresh coriander, finely chopped

      • 2 tbsp pomegranate seeds

      • 1 tbsp pine nuts, lightly toasted


      METHOD


      1. Wash, pat dry and cut the eggplants in half lengthwise along with stalks.

      2. Grease a large baking dish with the rapeseed oil, place the eggplants facing cut side up. Season them well with salt and pepper. Generously drizzle some more oil on top to coat well.

      3. Bake in preheated oven at 225°C for 20 minutes or until they are tender and cooked. Remove from oven and let it cool.

      4. In a bowl, combine dates, green chillies, ginger, lemon juice, pomegranate, pine nuts, salt, chat masala and coriander. Mix them well to make the stuffing. Check the seasoning, add more if you need any extra.

      5. Take the eggplant half, press the center with the back of a small spoon to make a cavity, put a small amount of stuffing on top. Repeat with rest of the eggplant halves.

      6. Place them on serving tray and garnish with pomegranate seeds, pine nuts and chopped coriander leaves.


      COOK'S NOTES:


      • If you are serving these in a dinner party, eggplants can be baked ahead of time and kept aside to be assembled later.

      • The stuffing can be prepared without adding coriander, pomegranate seeds and pine nuts. Add these at last minutes to savour the crunch and freshness of the herb.


      FALAFEL



        These falafels are my take on traditional falafel recipes which are naturally vegan, gluten-free and vegetarian friendly. My introduction to these Middle Eastern appetizers were first done 22 years back in Australia, when an Iraqi friend opened up her restaurant and showed me how to cook this most delicious comforting appetizer.


        Moving into the Middle East developed my love for these gorgeous crispy green balls even more.


        These falafels are best made with dried and soaked chickpeas, not canned. Canned chickpeas go mushy and would be soggy in texture. These are a good source of vegetarian protein traditionally served with a dipping sauce called ‘tahini’ made with sesame paste, garlic and lemon which makes the best combo served either in pita pockets or wraps with fresh salad.


        If you are watching your diet and counting on your calorie intake, these can be easily made in air fryer or baked in the oven too. For your convenience, I have shared the recipe of how to and bake and air fry them in the tips.

        YIELDS: 25 pieces

        PREP TIME: 10 minutes

        COOKING TIME: 15-20 minutes

        PASSIVE TIME: 6 hours to overnight



        INGREDIENTS

        • 1 cup chickpeas

        • 1/2 tsp baking soda

        • 1/2 tsp baking powder

        • 1/2 tbsp plain flour

        • 1 tsp cumin powder

        • 1 tsp coriander powder

        • 1/4 tsp cayenne pepper or chilli powder

        • 1 small onion, chopped

        • 4 cloves garlic

        • 3-4 tbsp of parsley, chopped

        • 1/2 tsp sesame seeds

        • Salt to taste

        • Oil for frying



        METHOD

        1. Soak chickpeas overnight or for 6 to 8 hours; drain and put in food processor.

        2. Add all other ingredients except sesame seeds and baking soda; blend to make coarse paste. Now add sesame seeds, baking soda and powder.

        3. With the help of falafel instrument or ice-cream scoop, shape them in thick disks or flat balls and deep fry in medium hot oil for 2 to 3 minutes each side until golden brown.

        4. Serve as it is with tahina sauce or make pita pockets with salad and tahina.



        COOK'S NOTES:

        • Falafels are best cooked with soaked chickpeas. Do not use canned chickpeas to make falafels as they will go mushy.

        • If you are conscious about your calorie intake you can make baked falafels in the oven or air fry them.

        • In the Oven: Bake the falafel balls at 200°C for 18-20 minutes, flip and bake for another 15 minutes.

        • In the Air Fryer: Spray the falafel balls with non-stick cooking spray or oil and bake them at 180°C for 20-22 minutes.


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