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Cauliflower Schezwan/ Cup cake

Nov-30-2016
Anvekar Bhagyashree
50 minutes
Prep Time
0 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Cauliflower Schezwan/ Cup cake RECIPE

Delicious lunch box idea with savoury Cauliflower Schezwan and soft sweet cup cakes

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Chinese
  • Baking
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 2

  1. For Cauliflower shezwan -
  2. Cauliflower 1/4
  3. Maida and cornflour- 50gm each
  4. Pepper, chilly and soya sauce vinegar 1/2 tsp each
  5. Water as required for soaking n batter
  6. Salt
  7. Oil for frying
  8. Shezwan chutney 2tbsp
  9. Spring onion 1 for garnish
  10. For cup cakes -
  11. All purpose flour - 1cup
  12. Sugar 3/4 cup
  13. Baking powder 1/2 tsp
  14. Baking soda 1/4 tsp
  15. Pinch salt
  16. Butter/ Oil 1/2 cup
  17. Milk 3/4 cup
  18. Milk powder 1/2 cup
  19. Vanilla Essence 2 Tbsp
  20. Vinegar 2tsp

Instructions

  1. For cauliflower shezwan -
  2. Soak cauliflower in salt water for 5 mins
  3. Make a batter with maida and cornflour
  4. Add pepper powder, soya sauce and red chilly sauce, vinegar and water and make a thick batter
  5. Add cauliflower to the batter
  6. Heat oil
  7. Double fry the cauliflowers dipped in batter
  8. Finally, in another pan, toss crispy fried cauliflower with shezwan chutney
  9. Sprinkle spring onion
  10. For cup cake -
  11. Preheat oven at 180 degrees C for 10 mins ( adjust as per your oven)
  12. Sieve (3 times ) maida, baking powder and soda. Add salt
  13. In separate bowl add milk and vinegar to curdle
  14. To the curdled milk, add oil, sugar, milk powder, vanilla essence and mix well or beat well
  15. Add dry and wet ingredients together
  16. chop dry fruits and mix in maida so it does not settle down in the batter
  17. Add the dry fruits in the batter
  18. Grease the cup cake moulds
  19. Add batter in the moulds
  20. Bake at 180° for 18 to 20 mins
  21. Serve

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