Cauliflower 65

 Recipe Ingredients:

1 medium sized cauliflower
1 cup thick sour yogurt
1-2 tsp garam masala
3 tsp Kashmiri red chilli powder
7 pods garlic
1 inch piece gingers

salt (according to taste)

cornflour, about 3 tbsp for each batch of florets

chaat masala, optional

oil for deep frying

curry leaves, green chillies, cashews, onions - for garnishing

How to Prepare:

Grind garlic and ginger to paste. Wash the curry leaves thoroughly and pat it dry. Cut and clean the cauliflower, drain out all the water.

In a separate bowl, take some thick curd. Add the ground ginger garlic paste, chilli powder, salt and garam masala. Check for salt, sourness and spice levels in this stage. Whisk the batter, add the florets and mix well.

Meanwhile, heat oil in the deep pan. Now take handful of the florets in a small bowl add 3 tbsp of cornflour mix well. Allow the florets to be nicely coated with flour. Drop each floret into the sizzling hot oil one by one and fry them. As they fry, add in few curry leaves, green chillies, cashews. Remove from the oil and drain them on a kitchen towel. Lightly sprinkle with chaat masala if preferred, garnish with fried curry leaves, green chillies, cashews and onions. Serve hot with tomato sauce.