Cauliflower Schezwan/ Cup cake | How to make Cauliflower Schezwan/ Cup cake

By Anvekar Bhagyashree  |  30th Nov 2016  |  
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  • Cauliflower Schezwan/ Cup cake, How to make Cauliflower Schezwan/ Cup cake
Cauliflower Schezwan/ Cup cakeby Anvekar Bhagyashree
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About Cauliflower Schezwan/ Cup cake Recipe

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

Cauliflower Schezwan/ Cup cake is one dish which makes its accompaniments tastier. With the right mix of flavours, Cauliflower Schezwan/ Cup cake has always been everyone's favourite. This recipe by Anvekar Bhagyashree is the perfect one to try at home for your family. The Cauliflower Schezwan/ Cup cake recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Cauliflower Schezwan/ Cup cake is 50 minutes and the time taken for cooking is few minutes. This is recipe of Cauliflower Schezwan/ Cup cake is perfect to serve 2 people. Cauliflower Schezwan/ Cup cake is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Cauliflower Schezwan/ Cup cake. So do try it next time and share your experience of cooking Cauliflower Schezwan/ Cup cake by commenting on this page below!

Cauliflower Schezwan/ Cup cake

Ingredients to make Cauliflower Schezwan/ Cup cake

  • For cauliflower shezwan -
  • cauliflower 1/4
  • Maida and cornflour- 50gm each
  • Pepper, chilly and soya sauce vinegar 1/2 tsp each
  • water as required for soaking n batter
  • salt
  • oil for frying
  • Shezwan chutney 2tbsp
  • spring onion 1 for garnish
  • For cup cakes -
  • all purpose flour - 1cup
  • sugar 3/4 cup
  • Baking powder 1/2 tsp
  • baking soda 1/4 tsp
  • Pinch salt
  • Butter/ oil 1/2 cup
  • Milk 3/4 cup
  • Milk powder 1/2 cup
  • Vanilla Essence 2 Tbsp
  • vinegar 2tsp

How to make Cauliflower Schezwan/ Cup cake

  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

My Tip:

No need to add colour in cauliflower shezwan as it gets a natural colour. For cup cake mix the chopped dry fruits with maida this will avoid the dry fruits to sink down in the batter

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