Cauliflower pakora and tomato chutney are a delightful combination of flavors and textures. And they're a great informal snack or buffet itme because they're for dipping and eating with your fingers! (You can make almost any vegetable into pakoras with this recipe. Be sure to cut the veggies small enough to cook through, but large enough to hold up during cooking.)

Cauliflower Pakoras:

1 head of cauliflower 1 cup gram flour (chick pea) flour 1/2 teaspoon asafetida 1/4 teaspoon cayenne 2 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon turmeric 3-6 cups of ghee for deep frying in a wok or a sauce pan with a thick bottom.

Start warming ghee over medium heat.

Mix spices and flour; then add water until it makes a smooth batter. Cut the cauliflower into florets and dip into batter so they are completely covered.

Slip a few at a time into the medium hot ghee to avoid splashing. If you put too many they will stick together as they cook.

Deep fry for a few minutes, then turn each over for a few minutes to cook evenly. Remove with a slotted spoon or turning fork and let cool on paper towels to drain excess ghee. They should be crisp and golden brown. Serve hot. Serves 8

Tomato Chutney:

6 ripe tomatoes (chopped small) 1/2 teaspoon asafetida 2 tablespoons ghee 1 teaspoons mustard seeds 1 teaspoon whole cumin 1 teaspoon fennel seeds 1 stick cinnamon 4 cloves 1 teaspoon finely minced ginger 2 minced green chilies 2 teaspoons ground coriander 3/4 teaspoon turmeric 1/2 teaspoon dried oregano 2 bay leaves 3/4 teaspoon salt 1 table spoon raw sugar or molasses Fresh coriander leaves for garnish

Prepare a masala by heating ghee. Add mustard, fennel and cumin seeds. When they turn light brown, add the cinnamon stick, cloves, bay leaves, chillies, ginger and powdered spices. It will be a slightly pasty, bumpy texture in the ghee.

Cook over a medium heat for a few minutes before adding the chopped tomatoes. Let the mixture cook down for 20-30 minutes, stirring often to prevent burning and clumping.

Finish by adding salt and sugar. Pour into one lare or several small dipping bowls, then garnish with fresh coriander leaves. Serves 4