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Beignets and Basmati

For special occasions, these easy to make dishes could come in handy

PHOTOS: T. SINGARAVELOU

SPICE AND HONEY Chicken, cauliflower beignets with sweet and sour sauce (below)

Chicken, cauliflower beignets with sweet and sour sauce can be offered to friends and guests on special occasions.

Chicken, cauliflower beignets

Serve 6

Time 30 minutes

Ingredients

Boneless chicken - 1 kg,
cut into small pieces
Cauliflower - 1 small, cut
into big flowerets*
Soya sauce - 1 tbsp
Honey - 1 tbsp
Pepper - 1 tsp
Fish sauce - 1 tbsp
Garlic - paste of 6 pods
Samola oil - 250 ml

* bring to boil cauliflower throw water cool and keep aside.

Method

In a big bowl, mix all ingredients and refrigerate for 1 hour.

For the beignets:

Chick peas (kaddala mavu) - 4 tbsp
Rice flour - 2 tbsp
Turmeric powder - 1 tsp
Salt - 1 tsp
Chilli powder - half tsp
Mix all ingredients to make a thick batter, reserve.

In a deep frying pan, heat oil, coat chicken and cauliflower with batter and deep fry in oil till golden. Serve hot with sweet and sour sauce and Basmati rice.

Sweet and sour sauce

Serve 6

Time 30 minutes

Ingredients

Maida - half tbsp
Onion - 1, cut very fine
Ginger-garlic - half tbsp
of fine paste
Oil - 1 tbsp
Honey - 1 tbsp
Pepper - 1 tsp
Fish sauce - 1 tbsp
Soya sauce - 1 tbsp
Tomato ketchup - 1 tbsp
Sugar - 1 tsp
Vinegar - 1 tbsp
Spring onions - 2, cut fine
Fresh red chilli - 1, cut
fine
Coriander - 1 tbsp
Water - 1 cup
Fresh red chilli - cut very
fine (optional)
Method

In a big bowl, mix into a fine batter water, maida, honey, pepper, fish sauce, soya sauce, tomato ketchup, sugar and vinegar. Reserve.

In a deep frying pan, heat oil and sauté onion. Add ginger-garlic paste, fry. Add mixture and stir cook, till you get a thick sauce. Remove from flame, add coriander leaves, chilli and spring onions. Serve with beignets and hot Basmati rice and fish sauce.

KETHARI SRIVANJIAM

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