Title: Indian Cauliflower And Mushrooms
Categories: Indian
Yield: 4 Servings
1/2 c Unbleached all-purpose flour
1/2 ts Salt
1/2 ts Ground coriander
1/4 ts Ground cumin
1/4 ts Cayenne
1/8 ts Baking soda
1/8 ts Baking powder
2/3 c Water; more if needed
Neutral vegetable oil;
- for frying
2 1/2 c Small cauliflower florets;
- steamed until just tender
- and blotted dry
1 1/2 c Small button mushrooms;
- lightly steamed and
- blotted dry
Plain vegan yogurt
Mint or tamarind chutney
- (optional)
In a medium-sized bowl, combine the flour, salt, coriander, cumin,
cayenne, baking soda, and baking powder. Stir in as much of the water
as needed to make a thin batter.
Heat a thin layer of oil in a large nonstick skillet over medium-high
heat. Dip the cauliflower and mushrooms in the batter, one piece at a
time, and add to the hot skillet. Do not crowd. Cook until crisp on
both sides, turning once, about 4 minutes per side. Repeat until all
of the cauliflower and mushrooms are cooked. Arrange the vegetables
on a plate and drizzle wih yogurt. Serve hot, with chutney, if
desired.
