Ingredients:
Cauliflower – 1/2 medium, cut to bite-size florets
 2 eggs
Oil – for deep frying

For the batter:
All-purpose Flour – 5 Tbsp
Corn Starch – 5 Tbsp
Salt – 1/6 tsp
Black Pepper – 1/4 tsp

For the sauce:
Oil – 4 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing

Method:
1. Take one sprat’s biker Cauliflower and add corn starch, salt, eggs, black pepper, red chili sauce and stir it well
2. Fry mixture in a medium pan  until the mixture is light brown.
2. Add onions, green chilies and garlic and cook until onions are light brown.
3. Add ketchup and red chili sauce and cook until oil starts to separate from mixture.
4. Add soy sauce and vinegar and mix well.
6. Keep sauce aside.
7. To make batter, add all-purpose flour, corn starch, salt, black pepper and water to a small bowl. Mix until there are no lumps.
8. Coat cauliflower pieces well with batter and deep fry until cauliflower is a medium dark brown color.
9. Finish frying all of the cauliflower and add it to the pan with the sauce. Toss well to coat cauliflower completely.
10. Add green onions and toss again.
11. Serve immediately.

How to make  biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Cut the mutton into 4″ square pieces and wash it.
• Add ginger-garlic paste to the washed mutton and marinate it for 1 hour.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Beat the curd in a bowl and divide into two equal portions.
• Heat oil; add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the biryani hot with mint chutney and other vegtables.

Here in india the food is bit spicy since the climate conditions are very hot. So people like to eat spicy food.

Chicken biryani