Tuesday, April 27, 2010

Cauliflower / Gobi fry

Today's recipe is gonnabe something made out of a very beautiful vegetable, which resembles a garland of flowers, cauliflower.. There are a vast variety of cauliflower dishes, however, I thought of starting off with the fry version, which takes no much time and is simple n tasty.. Even though cauliflower is considered to be used very commonly in northy dishes, its gradually becoming one of Kerala special recipes too... So, try out n enjoy!


Cauliflower : 1 cup
Rice flour : 1 tbspn
Corn flour : 1 tspn
Chilly powder :1 tspn
Turmeric powder : 1 tspn
Coarse paste of shallots(7 nos), ginger(1 inch piece), garlic(5 pods) and green chilly(2 nos)
Salt : 1/2 tspn
Oil to deep fry
Fried curry leaves (1 sprig) to garnish
  • Wash the cauliflower florets thoroughly and boil them with a little salt and 1/2 tspn turmeric powder so as to get rid of the impurities/tiny worms if any. Keep aside to cool.
  • Marinate the florets with the coarse paste.
  • Mix rice flour, corn flour, chilly powder, remaining turmeric powder along with required salt and a little water to make a smooth paste. Keep aside for about 1/2 an hour.
  • Pour oil in a kadai n fry the curry leaves' sprig and keep aside.
  • Put the florets one by one and deep fry under medium flame.
  • Garnish with fried curry leaves. Serve hot with plain rice or chappathi.
Note : You may replace rice flour with all purpose flour in case you are short of the former, but it would be crispy only if served hot.. 

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