Cauliflower Fry: The main part in any cauliflower preparation, is in cleaning the florets. There might be tiny worms& insects inbetween the densely packed florets. I generally use hot water with salt and turmeric for cleaning them in all of my preparation.
I’m scared of worms and I dont dare to even touch the vegetable, when I see a worm in it. Today, I was cutting & separating the cauliflower florets. Somehow, this tiny worm that I came across while cutting, really caught my attention. It had such beautiful color on it that I couldnt resist taking a pic of it. The color is so subtle that only if you really look into the pic that you can identify the worm. Mine is not a DSLR camera and have captured it in the best possible way.
While this could be deviation, I very much wanted to mention it in the blog as I really liked it, overcoming my phobia.
Coming back to the fry, besides the time spent on admiring the worm and cleaning the florets, I really prepared the dish pretty quick. More or less similar to the dry Gobi Manchurian, this dish serves as a good starter and an excellent appetizer. Here’s the recipe
1/2 of big sized cauliflower(cut into medium sized florets)
4 tblspn corn flour
1 tblspn rice flour
1 tblspn kashmiri chilli powder
1 tspn ginger garlic paste
1/2 tspn Pepper cummin powder
1 tblspn lemon juice
Salt to taste
- Cut the cauliflower to get medium sized florets. Wash in cold water and keep aside.
- Heat water in a vessel. When the water starts to boil, switch off the stove. Add 1 tblspn salt and 1/2 tspn turmeric powder to the water. Now add the florets and let them be immersed in the hot water for 15 minutes. Strain water and transfer the florets to a bowl. Keep aside.
- Mix corn flour, rice flour, chilli powder, ginger garlic paste, lemon juice, pepper cumin powder and salt in a bowl. Sprinkle some water and make it into paste.
- Now add the florets to the paste and mix well. The paste should be of thick batter consistency so that it gets coated evenly on the florets. Let it marinate for 15 minutes
- Heat oil in a kadai and deep fry the florets to golden brown. Deep fry the florets in 2-3 batches.
- Strain oil and serve hot along with sweet & spicy sauce.