Crunchy and delicious cauliflower 65 is all time favorite of our little friends, kids who often do not want either to see the classic, boiled form of this vegetable.
A favorite week-night cauliflower recipe. Tiny florets of pan-fried cauliflower are tossed with masalas and deep fried.It can also be roasted in oven.
This method of preparing cauliflower is very simple and extremely delicious and you will start eating it when it comes out of the oven all golden.Try this recipe and you’ll never make cauliflower any other way.
INGREDIENTS:
1 whole Cauliflower- cut into florets
Gram Flour – 1 cup
Rice Flour – 2 tbs
Garlic powder-1/4 tsp
Red Chilly Powder – 1 tsp
Aginamotto-1/4 tsp
Turmeric powder-1/4 tsp
Egg yolk-1
Tandoori masala-2 tbs
Cumin powder-1/4 tsp
Garam masala-1/4 tsp
Salt to taste
Oil to deep fry
PREPARATION:
Soak the cauliflower florets in warm water with a pinch of salt.
In a bowl, mix the flours, red chilly powder, turmeric,cumin,tandoori masala, garam masala,egg,aginamotto , salt, add water and make a batter.
Make sure lumps are not formed and the florets are covered well with the batter.
Heat oil in a kadai to deep fry.Dip the florets in the batter and deep fry in oil,until it becomes golden red.You can also roast it in oven till crisp and golden.
Remove from fire and put in a plate with absorbent paper.
Serve immediately.Serve as side-dish for pulao or as a starter with tomato ketchup for best taste,or a simple yogurt dip…
on KUNAFA (Arabic dessert)
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