Cauliflower 65 Recipe
Ingredients (Serves 6)
1. Cauliflower – 1 small, cut into medium florets
2. Turmeric powder – 1/4 tsp
Kashmiri chilli powder – 1 tbsp
Chili flakes – 3/4 tsp
Pepper powder – 1/2 tsp
Salt – 1/2 – 3/4 tsp or as required
Ginger garlic paste – 1 tbsp
Corn starch – 4 tbsp or as required
All purpose flour – 5-6 tbsp
Rice flour – 2 tbsp
Water – 1/3 cup or as required
Curry leaves – 6-7, finely chopped
Coriander leaves – 3 tbsp, finely chopped
Lemon juice – 2 tsp
Oil – 1 tsp
3. Oil – To deep-fry
4. Oil – 2 tbsp
Cumin seeds- 1/2 tsp
5. Garlic – 1 tsp, minced
Green chilies – 3, diagonally sliced
Chili garlic sauce – 2 tbsp
Method
1. Boil water in a large vessel. Add cauliflower florets, little salt and cook for 3 minutes (30 – 40% cooked). Drain well. Let it cool.
2. Combine the cauliflower florets with the ingredients numbered 2. The cauliflower should have a thick coating. Let rest for 10 minutes.
2. Deep-fry in 2-3 batches till reddish brown and crisp, takes about 4-5 minutes. Remove to a paper towel.
3. Heat 2 tbsp oil and splutter cumin seeds. Next add garlic and green chilies. Cook for 1-2 mts (garlic shouldn’t brown). Add chili garlic sauce and mix well. Finally add fried cauliflower toss well. Serve as an appetizer or with fried rice/ pulao etc.
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