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Wednesday, 21 September 2011

Cauliflower 65

Trust me when I came across the word Chicken 65 for the first time, I was thinking how a single person can eat so many pieces! But later realised it's just the name and god knows why they gave that name to that dish. So thinking about that yesterday I had prepared Cauliflower 65 and here goes the recipe.

Cauliflower florets: 2 cups
Maida: ¼ cup
Besan: 2 tsp
Ginger-garlic paste: 1 tsp
Ajinomoto: A pinch
Salt: To taste
Red chilli powder: 1 tsp

For Seasoning
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Chopped onion: 1
Green chillies: 3
Curry leaves: 2 springs
Chopped coriander: 2-3 tsp

Boil the cauliflower florets in salt water for 5-6 minutes. Drain and keep aside. 

Prepare batter by mixing besan, maida, salt, ginger-garlic paste, chili powder and ajinomoto by adding sufficient amount of water. Let the batter be neither thick nor thin. Dip each florets in the batter and deep fry till golden brown.

Heat 2 tsp of oil in a pan and add mustard seeds, cumin seeds, curry leaves, chopped green chillies, onion and sauté for a minute. Add the fried cauliflower pieces to the seasoning mixture and mix well. Garnish with coriander leaves and serve hot with tomato ketchup.

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