Wednesday, June 12, 2013

Extra crispy chilly gobi / cauliflower

I apologize for not posting this recipe for a long time. Many requested for this recipe after I added the vegetable biriyani recipe, but somehow I missed to publish it. I had it all typed out but I guess got lost with other things.. So here it is after a long time.. It just takes minutes to get it ready and you cant stop eating it with just one!

Extra crispy Chilly gobi / cauliflower Serves 4

Tbsp - tablespoon
Tsp-tea spoon

Cauliflower,washed and cut into bite size chunks - 2 cups
Cornflour - 1/2 cup
Ginger and garlic paste - 1 tbsp
Red chilly powder - 1 1/2 tsp
Pepper powder,coarsely ground - 2 tbsp
Cumin powder - 1 tsp
Lemon juice - 2 tbsp
Salt to taste
Water - 4 tbs (optional)
Semolina / white sooji - 1 tbs (optional)
Oil for deep fry

Heat oil in a pan.
In a mixing bowl add the ginger garlic paste,chili, pepper,cumin powder,lemon juice, and salt and mix together, without adding water.
Add the cauliflower and rub the spice all over it.
Start adding the cornflour one spoon at a time and mix well, the mixture should not be watery.We are adding the cornflour,just to absorb the extra moisture.
So once the cornflour absorbs all the moisture,stop adding it.You can add little water to bring it to the right consistency.
Add the sooji / semolina and mix through.
Deep fry and serve immediately with fresh onion and lemon.

We are not adding any artificial color to it, so the color might be pale.Do not worry it is supposed to look like that. If your red chili powder is really red in color then you mixture will be some what of a red color.
Since we are not making a batter and dipping the cauliflower , you have to take care to rub the spice mixture all over the cauliflower.
Add cornflour 1 spoon at a time.
If the mixture is too thick, you can add water 1 spoon at a time.

No comments:

Post a Comment