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A perfect bite size Buffalo Cauliflower Wings. Try this juicy, spicy, tangy, and very easy to make snack to your next Superbowl party. Taste buffalo sauce and if it's too tangy or sour for you add honey in it. Thank you so much my friend Cynthia for this lovely recipe :)
1. Preheat your oven to 450 F.
2. You will need, Florets of 1 medium head of Cauliflower, 1 cup Rice Flour(Can use Gram Flour, APF too), 1/2 tsp Garlic Powder, 1/2 tsp Cumin Powder, 1/4 tsp Smoked Paprika, 3/4 cup - 1 cup Water, and 1/2 tsp Salt.
3. Mix rice flour, garlic powder, cumin powder, smoked paprika, salt, and water. Make not to thin not to thick batter.
4. Place parchment paper on baking dish. Deep each florets in batter,
and arrange on baking dish.
5. Bake it for 18 minutes.
6. In the mean time, mix very well 1-1/2 tbsp melted butter with Frank's Buffalo sauce in bowl. (Add 1 tbsp honey if sauce is very sour for you)
7. Pull them out of the oven after 18 minutes.
8. Lightly deep them and coat them in butter sauce mixer,
and arrange them again on baking dish.
9. Put them back in the oven for another 10 minutes.
Serve hot with Ranch or ur favorite dipping sauce.
Enjoy...
If the buffalo sauce is very tangy to your taste buds, mix 1-2 tbsp honey in the sauce.
Hello Everyone :) Today's recipe is "Thai Cucumber Salad". This salad is so light and very refreshing, perfect combination of sweet and sour with great crunch of roasted peanuts. I always make this salad with Thai food. It's even great as a side dish in BBQ, with Indian curries, in sandwiches, wraps, burgers etc... Make sure to serve chilled.
1 English Cucumber, thinly Sliced
1/4 Red Onion, thinly sliced
2-3 tbsp White or Rice Wine Vinegar, or to taste
1-1/4 tbsp Sugar, or to taste
1/2 tsp Red Chili Flakes or finely chopped Thai Chili
2 tbsp Fresh Cilantro, chopped
1 tbsp Coarsely Crushed Roasted Peanuts
Salt to taste
1. Prepare/Gathered all the ingredients.
2. In bowl, mix all the ingredients except Coarsely Crushed peanuts.
3. Refrigerate it for 1-2 hours.
Enjoy...
Making Red Thai Curry paste at home is surprisingly easy. Homemade paste is more fresher in taste and one can control on heat of the chilies. You can store this paste in refrigerator for up to 2 weeks or in freezer for up to 2-3 months. I used Kashmiri Red Chili Powder in this curry. Kashmiri Red Chili powder gives bright Red Color to the paste without adding any extra heat. Add this paste to flavor Thai Soups, Noodles, Fried Rice etc... :)
1. You'll need -
5 Shallots, roughly cut
10 Garlic cloves, roughly cut
5-10 Red Thai Chilies, roughly cut
2 Stalk Fresh Lemon Grass, minced
2-3 tbsp Galangal(Thai Ginger) or Ginger, roughly cut
1 tbsp Kafir Lime Zest or Lime Zest
4 Dry Thai Red Chilies
1/4 cup Fresh Cilantro Stems
1 tsp Cumin Seeds, lightly dry roasted
1 tsp Coriander Seeds, lightly dry roasted
5-6 Black Peppercorn
2 Cardamom
3 tbsp Light Soy Sauce
4 tbsp Red Chili Sauce
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Dry Thai Basil
3 tbsp Oil
2-3 tbsp Water or Coconut Milk
Salt to taste
2. Heat oil in pan, add shallots, ginger, and garlic. Cook it for 2 minutes.
3. Now add lemongrass, and thai red chilies. Mix and saute for 2 minutes.
4. Next add chili sauce with kashmiri red chili powder (or a drop of red food color), let it cook for 5 minutes on medium low heat.
5. In the mean time, first make fine powder of cumin seeds, coriander seeds, cardamom seeds, peppercorn. dry thai basil, and dry red chilies in blender.
6. Turn off the heat and let this mixer cool.
7. Now add cilantro roots,
8. next lemon zest,
9. Cooked shallots mixer with water and vinegar. Make smooth paste.
Red Curry Paste is ready to make excellent Thai curry.
Enjoy...
Celebrate this upcoming Diwali with these delicious Spring Rolls, light and crunchy appetizer. You'll taste sweetness from the peppers and corn, mild onion flavor from scallions, and cheesy bite from paneer. I usually make and freeze them in advance so you can have fried or baked appetizer after quick thaw.
1. Thaw Spring Roll Sheets for 30-35 minutes.
2. Heat 1 tbsp olive oil in pan, and crackle 1-1/2 tsp Cumin Seeds.
3. Sauté 2 tsp chopped garlic with 4-5 chopped thai chilies (or to taste) for 15-20 seconds.
4. Add 3/4 cup mix corn, chopped red bell pepper, and green bell pepper. Mix and cook it for 2 minutes.
5. Now add 1/2 cup chopped Scallions with white part in pan and again cook for 2 minutes.
6. Time to add 1-1/2 cups of grated paneer and mix.
7. Season with 1/2 tsp of garam masala, 1/2 tsp Chaat masala, and salt to taste. Mix well and let it cook for 2 more minutes.
8. Let it cool completely.
9. Mix 2 tbsp All Purpose Flour with little water, make thick paste and keep aside.
----- Spread the spring roll wrappers on the flat surface diagonally.
- Place spoonful of the filling onto the bottom corner of the wrapper.
- Fold the wrapper from bottom corner towards the top corner. Halfway through the fold, wrap the side corners on the wrapped portion. Continue to roll until it is completely wrapped in to a cylindrical shape.
-- Seal the roll with APF paste or cold water.
10. Deep fry them on medium heat for 3-4 minutes or until golden all over. Drain them on absorbent kitchen paper.
Serve with Ketchup.
Enjoy...
Today I am sharing very easy to follow delicious Baked stuffed tomatoes recipe. I used feta cheese in the stuffing and combination of black beans, tofu,and feta cheese is incredible. There is little use of ketchup in this recipe because I love little sweet and tangy taste in my stuffing but one can totally skip ketchup. I used Beef Steak tomatoes from Costco, they are super juicy and they hold their shape very well after baked. Make sure to choose ripe and firm tomatoes but too ripe and soft. They're best eaten warm, right out of the oven, although leftovers reheat nicely too. This dish is easy to put together, and while it could be served as an entrée or even main meal.
1. Cut the tops off the Beef Steak Tomatoes.
2. Scoop out tomato juices, seeds and flesh into bowl, using a melon baller or a small spoon.
3. Keep tomato pulp aside. You can put tomatoes upside down on paper towels and allow to drain for a minute.
4. Heat 1 tbsp Olive Oil in pan. Cook 1 medium Red Onion (Chopped), and 1 tbsp Garlic paste for 2-3 minutes on medium heat.
5. Add 3/4 cup boiled Back Beans,
6. Next add scooped tomato pulp with juice into the pan. Mix well and let it cook for 2 more minuets.
7. Now time to add 1 cup chopped Firm Tofu.
8. Next goes in spices, add 1 tbsp Cumin-Coriander powder, 1 tsp Garam Masala or Curry Powder, 1 tsp Turmeric Powder, 1-1/2 tsp Dry Oregano, 1 tsp Cayenne Pepper,1-1/2 tsp Ketchup (Optional), and Salt to taste. Mix it and let masala cook for 1 minute.
9. Turn off the heat and add 1/4 cup Crumbled Feta Cheese, 1/4 cup Thawed Peas, and lots of Fresh chopped Cilantro. Mix it very well taste and adjust seasoning. Cover the pan and let it sit for 15 minutes.
10. In the mean time preheat your oven on 400F.
11. Grease baking dish with olive oil and keep aside. Arrange tomatoes cut side-up in baking dish then spoon mixture into tomatoes.
12. Sprinkle little seasoned breadcrumbs on top and drizzle lightly with olive oil.
13. Bake uncovered for 30 minutes, or until tomato walls are soft. Broil it for 2 minutes on low.
Serve Hot.
Enjoy...
I love these Incredibly delicious Jalapeño Poppers. This is very basic cream cheese stuffed poppers. I love spicy food so I add seeds of the the peppers in the stuffing, but one can completely discard them for milder taste. I used both fresh and pickled Jalapeños. I love pickled Jalapeño poppers because it has more tang and is a bit more spicy. I make poppers in big quantities and freeze them, and later deep fry or bake them. You can bake them without breadcrumb coating as well. These are Perfect party appetizers or midnight snacks :P
1. You will need
13-15 Whole fresh and pickle Jalapeños
8 oz Cream Cheese
1/2 cup Cheddar/Jack Cheese
4 Shallots, finely chopped
3-4 Garlic Cloves, minced
1-1/2 tsp Cumin Powder
1 cup Italian Style Bread Crumbs
1/2 cup All Purpose Flour + 1/4 cup more
Handful Fresh Cilantro, chopped
Salt to taste
2. Slice Jalapeño in half lengthwise.
3. Scoop out inside meat and seeds.
4. Keep jalapeños aside.
5. In bowl, mix room temperature cream cheese and cheddar/jack cheese.
6. Add shallots, garlic, cumin seeds powder, jalapeno seeds, and salt, mix well.
7. Mix cilantro.
8. Spoon about 1 tablespoon cheese mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Refrigerate for 30 minutes.
9. Put bread crumbs into a shallow dish, dry flour in shallow dish, and in bowl mix 1/4 dry flour, little salt, with 1/2 cup water and make thin batter.
10. Take 1 jalapeño at a time, first dip the jalapeño in flour first, roll it well to make sure all sides are well-coated. Shaking off excess.
11. Dip jalapeño in water flour mixture,
12. Roll in bread crumbs, and transfer to a baking tray.
13. Refrigerate for 30 minutes.
14. Preheat oven on 375F.
15. Spray each pepper with cooking spray.
16. Into the oven for 20-30 minutes. Remove uncoated poppers after 20 minutes and bake coated for 5-10 more minutes.
17. Or deep fry them on medium heat until golden brown. Remove and let drain on a paper towel.
Serve hot smile emoticon
Enjoy...
