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Old 06-27-2007, 05:14 PM
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Default Crispy Chilly Cauliflower

Crispy Chilly Cauliflower

You can make this starter well before actual serving time as it remains crisp for a long time
  • Cauliflower - 1 No. cut into florets
  • Uncooked Rice - 1 cup
  • Dry Red Chillies - 5-6 Nos.
  • Asafoetida - 1/2 Spoon
  • Salt
  • Oil for Deep Frying
  • Curry leaves- 10-12 Nos.
Soak the uncooked Rice for an Hour. Wash the cauliflower florets
and dry well.
Grind the rice along with the red chillies and asafoetida to a batter
of slightly granular consistency.
Add salt to taste and mix well.
Dip the florets in the rice batter and deep fry in hot oil turning over
the florets from time to time.
Garnish with fried curry leaves and serve as a starter
Fry on a slower flame once you have put the florets in the oil.
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