When it comes to Chinese dishes, one such
snacks or starter is Cauliflower 65. It is a crisply fried cauliflower and can
keep for longer period. This is the best sides/snacks or starters ever. Taste
is already there at the same time it is very healthy. One should not compromise
on health when having food. Without wasting time, let’s go with the ingredients
and the method.
Ingredients
- Cauliflower
- 3 cups of corn flour
- 1 cup of maida
- 1 tablespoon of turmeric powder
- 2 tablespoon red chilly sauce
- Half spoon ajinomoto
- 2 tablespoon soy sauce
- Half spoon vineger
- 1 tablespoon black pepper powder
- A pinch of red food color
- Salt - as needed
Direction
1. Mix the corn flour, maida, turmeric, red
chilly sauce, ajinomoto, pepper powder and salt together.
2. Add the red food color, lemon juice and soy sauce.
3. Add water gradually to avoid lumps and make a smooth paste.
4. In the meantime, heat oil in a pan.
5. Drop few cauliflower florets in the batter and toss so that the florets are completely coated with the batter.
6. Gently drop the florets one at a time in the hot oil. Do not overcrowd the pan.
7. The florets sometimes tend to stick to each other in the oil. Separate the florets using tongs or a spoon with long handle.
8. The florets will be golden brown in 5-6 minutes. Drain excess oil in a paper towel after removing from the pan.
9. Garnish with spring onions. Serve hot with tomato ketchup.
2. Add the red food color, lemon juice and soy sauce.
3. Add water gradually to avoid lumps and make a smooth paste.
4. In the meantime, heat oil in a pan.
5. Drop few cauliflower florets in the batter and toss so that the florets are completely coated with the batter.
6. Gently drop the florets one at a time in the hot oil. Do not overcrowd the pan.
7. The florets sometimes tend to stick to each other in the oil. Separate the florets using tongs or a spoon with long handle.
8. The florets will be golden brown in 5-6 minutes. Drain excess oil in a paper towel after removing from the pan.
9. Garnish with spring onions. Serve hot with tomato ketchup.
