Eating In

This makes a great appetizer or you can serve it with other curries and rice or flatbreads. Parboil a cauliflower broken up into florets in salted water for 4 minutes. Drain and pat dry. Mix together 3 tbsp gram flour and 5 tbsp plain flour with ½ tsp each of ginger and garlic paste and a pinch of salt. Add cold water to make a batter thick enough to coat the florets. Now make the sauce. Heat 2 tbsp oil in a wok or frying pan and sauté 2 tsps each of ginger and garlic paste, 2 green chillies, a small green pepper and a small onion all finely chopped. Sauté for a few minutes. Add 2 tbsp each of soy sauce and tomato ketchup and ½ tbsp chilli sauce. Cook for 1 minute. Heat a pan of cooking oil, deep enough to deep fry the cauliflower florets. Add the florets to the batter and mix thoroughly to coat evenly. Fry the florets until they turn golden brown. Mix the florets and sauce together, garnish with 2 tbsp chopped spring onions and serve immediately.