Tuesday, July 28, 2015

Cauliflower 65 (Dry)

    This blog and my readers (specially You) have been one of the beat of my heart for the past some months now. But for the past some days, I always regretted for not posting new recipe because of unpredictable schedule after vacation. But today, I’m back with some super easy and tempting recipe. Let’s cheers for my come back and start the recipe for “Cauliflower 65”……..
    Cauliflower 65 is truly enticing and mouth watery. It’s very popular appetizer. Today I am going to share recipe which has no lanky technique and process. You can call it, Instant Cauliflower 65 too. It’s just that quick.  And maybe you guys are bored of eating just two or three kind of cauliflower dishes, and if you really are ….then yes, this is great version of Cauliflower. This fried cauliflower goes with almost all kind of soups too.
   I am sharing recipe for Cauliflower 65, dry version but it is always good with some sauce and gravy (cauliflower 65 wet) too. So shall we start for recipe now…?
*1 Cauliflower (medium- large)

*3tbls All purpose flour

*4tbls Corn starch

*½ tbls Ginger-Garlic paste

*1tsp Red chilli paste

*3/4tbls Chicken65 masala

*1/2tsp Black pepper powder

*3tbls Chopped cilantro

*1tbls Chopped Curry leaves

*1 or 2 Green chillies(slices)

*3 or 4 Curry leaves

*Salt according to taste

*Oil for deep fry


*Cut cauliflower into florets.

*Blanch them in boiling hot water for 1 minute.

*Take big mixing bowl.
*Add ginger-garlic paste, chopped cilantro, chopped curry leaves, red chili paste, chicken 65 masala,
black pepper powder, all purpose flour, corn starch, salt and water as needed.
*Mix all together and make thick batter.
*Pour the batter on to the cauliflower florets.
*Coat them with batter well.
*Cover the mixing bowl.
*Keep on side at least for 10-15 mints.
*Heat the oil for deep fry.
*Fry the cauliflower florets till light red color.
*Let them cool down.
*Heat the oil again and fry all the cauliflower florets along with slices and green chillies and curry leaves again for more crispy texture.
*Serve this hot.
****Remember: Deep fry the cauliflower florets twice for more crispiness.

**** If you have any leftover batter of Cauliflower 65, just add some corn in it and fry them separately and your Fulzadi Corns will ready in no time.****

                             As I always says to my family,” Eating is a need, enjoying it is an art.” So you guys do the same till next time..

  This is not a “goodbye” but a “see you soon” with some new fusion recipe…….:)



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