It was only a simple dry curry or a manchurian that I have made with cauliflower.So when I saw a new recipe in a magazine,I was tempted to try out for an evening snack last week.Cauliflower has no taste of its own so putting some spices turns it out to be tasty.I also learnt by googling that it has an excellent source of vitaminC besides having B-complex minerals and several anti cancer phyto chemicals like sulforaphane.It is also very low in calories.Coming to cashewnuts they have do have fat content but it is so worthy to try this recipe that calorie watchers can excuse this time.Now to the recipe.
INGREDIENTS
| Cauliflower florets | 1/2 cup |
| Cashewnuts | 1/2 cup |
| Onion | 1 |
| Besan/Kadala Mavu/Gram Flour | 1/2 cup |
| Rice Flour | 1/4 cup |
| Salt | to taste |
| Red Chilly Powder | 1 tsp |
| Asafoetida | a pinch |
| Curry Leaves | a sprig |
| Coriander Leaves | a few |
| Butter/Ghee | 1 tsp |
| Oil | to deep fry |
PROOCEDURE
- Take the cauliflower florets,broken cashews and finely chopped onions in a wide bowl.Add besan,rice flour,red chilli powder,asafoetida and butter/ghee and mix well.Now add curry and coriander leaves and mix well by sprinkling water.It is very important to scrumble the flours so that they are properly mixed.
- Heat oil in a kadai and when it is hot start adding the dough in the shape of pakodas.When they turn golden brown take them out.
- Drain in a paper napkin and serve hot with tomato ketchup.Tastes heavenly with a cup of coffee.Try it.
Notes
- While cooking cauliflower it is important to the small cut florets in hot water to remove any small worms.
- It is many people’s opinion that the flavour of asafoetida and onion clash.If you are uncomfortable with that you can avoid either of the two.
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