MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Cauliflower And Mushrooms
 Categories: Indian
      Yield: 4 Servings
 
    1/2 c  Unbleached all-purpose flour
    1/2 ts Salt
    1/2 ts Ground coriander
    1/4 ts Ground cumin
    1/4 ts Cayenne
    1/8 ts Baking soda
    1/8 ts Baking powder
    2/3 c  Water; more if needed
           Neutral vegetable oil;
           - for frying
  2 1/2 c  Small cauliflower florets;
           - steamed until just tender
           - and blotted dry
  1 1/2 c  Small button mushrooms;
           - lightly steamed and
           - blotted dry
           Plain vegan yogurt
           Mint or tamarind chutney
           - (optional)
 
  In a medium-sized bowl, combine the flour, salt, coriander, cumin,
  cayenne, baking soda, and baking powder. Stir in as much of the water
  as needed to make a thin batter.
  
  Heat a thin layer of oil in a large nonstick skillet over medium-high
  heat. Dip the cauliflower and mushrooms in the batter, one piece at a
  time, and add to the hot skillet. Do not crowd. Cook until crisp on
  both sides, turning once, about 4 minutes per side. Repeat until all
  of the cauliflower and mushrooms are cooked. Arrange the vegetables
  on a plate and drizzle wih yogurt. Serve hot, with chutney, if
  desired.
  
  Recipe by Vegan Planet by Robin Robertson
 
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