Cauliflower crispies

Cauliflower crispies (or you can call it Bhajjis) is very easy to make. I always prepare this as a starter if I invite friends for dinner. The best thing about this dish is you can marinate and keep it aside 3-4 hours back and fry it after the guests arrive. Also since we are not using water in the batter, this will  not absorb oil and also stays crisp for longer than normal bhajjis.

Gobi Manchurian Dry

It's hard to believe that this is my favourite starter whenever I go out for dinner considering the fact that I had a revulsion for Cauliflower until my college days. Also cauliflower was BIG NO-NO in our households as there was a misconception that it's a variety of meat.

I felt that in the restaurants, onion/ginger are chopped finely and fried. We waste those onions eating only the florets. So I decided to stir fry the onion and capsicum and use ginger julienne instead of finely chopped ginger. Also in restaurants this dish is invariably prepared with Red/orange food colour. I feel it's not needed and the fresh chilly-garlic sauce is going to give us the natural colour.