Cauliflower 65 Recipe
Elements (Serves 6)
1. Cauliflower – 1 small, cut back 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
Inexperienced chilies – 3, diagonally sliced
Chili garlic sauce – 2 tbsp
Methodology
1. Boil water in a giant vessel. Add cauliflower florets, little salt and put together dinner for 3 minutes (30 – 40% cooked). Drain correctly. Let it cool.
2. Combine the cauliflower florets with the weather numbered 2. The cauliflower should have a thick coating. Let leisure for 10 minutes.
2. Deep-fry in 2-3 batches till reddish brown and crisp, takes about 4-5 minutes. Take away to a paper towel.
3. Heat 2 tbsp oil and splutter cumin seeds. Subsequent add garlic and inexperienced chilies. Put together dinner for 1-2 mts (garlic shouldn’t brown). Add chili garlic sauce and mix correctly. Lastly add fried cauliflower toss correctly. Operate an appetizer or with fried rice/ pulao and lots of others.