Crispy Cauliflower Chilly Fry

Cauliflower Chilly is a popular Indian recipe.  Children’s like this recipe because it is more crispy and tasty; particularly in rainy season it will tempt us to eat.  

Ingredients

 

1 medium size Cauliflower florets

3 tsp Red chili powder

1 tbsp Corn flour
1tbsp Rice flour 
1tbsp All purpose flour

1 ½ tsp. of Curry powder

Salt for taste

Oil for fry

Marination:
In a bowl add the red chilli powder,rice flour, corn flour curry powder,all purpose flour, salt and required water
Make a batter (like our dosa batter not too watery or not too thick) Preparation

Clean the florets well
Cut in small pieces
Dip the florets into the batter.

In a fry pan add oil and heat it.

Deep fry marinate the cauliflower florets until became fully cooked and crispy.

Chicken 65 Recipe

Chicken 65 is a spicy deep fried chicken basically from Chinese origin but here I am going to prepare Chicken 65 in South Indian style ,We can make Chicken 65 either with both Bone and Boneless Chicken.

Ingredients

½ kg. Boneless Chicken
1 1/2 tbsp. of Red chilli powder
½ tsp. lemon juice

2 tsp. Corn flour 
1 Tbsp all purpose flour
Red food colour (a pinch)
Onion paste 3 Tbsp

½ tsp. of Turmeric powder

1 ½ tsp. Curry powder
1 tsp. of Ginger Garlic paste
1 Egg

Salt for taste

Oil for fry

Preparation

• Wash and Cut the Chicken in medium size pieces, marinate the Chicken with egg, turmeric, red chilli powder, ginger garlic paste,curry powder,lemon juice,all purpose flour,onion paste,food colour and Corn flour.
• Take one medium sized onion grind into smooth paste without adding water it well give nice texture and taste to the chicken. 
• Mix it well then keep it aside for at least an hour (or) refrigerate it for 30 Minutes.
• In a fry pan add oil and heat it.
• Deep fry the chicken until became fully cooked and brown in color.

Cauliflower Manchurian / Gobi Manchurian

Cauliflower Manchurian / Gobi  Manchurian is a Chinese recipe and the one I prepared with the mix of Indian style as Indochinese.  For preparation there are two process first to prepare Gobi Fry then make Sauce and mix Manchurian with the sauce as I mentioned below.

Ingredients for Gobi Fry

One medium size Cauliflower florets

1 tsp of Red Chilli powder

1/2 cup of Corn flour

1/4 tsp of Black Pepper powder

1 tbsp of Ginger Garlic paste 

1/2 cup of all purpose flour / maida

1 tbsp of Soy sauce 

Pinch of Ajinomoto(optional)

Salt for taste

Oil for deep frying

Ingredients for Sauce 


3 no of Green chilli 
1 tbsp of Corn flour 

4 no of Onion

4 tbsp of Tomato sauce

1 tbsp of Soy sauce

1 tsp of Chilli sauce

10 cloves of Garlic 

One inch long piece of Ginger
Small bunch of Spring onion 

Pinch of Ajinomoto(optional)

1/2 tsp of Sugar

Salt for taste

1 tbsp of Oil

Preparation of Gobi / Cauliflower Manchurian Fry

In a big vessel, add water and boil with pinch of turmeric powder and salt, add cauliflower florets in boiling water. Switch off the Stove and keep the pan closed for five minutes; make water to drain water and keep the half cooked cauliflower florets in open air to cool. Now in a bowl mix corn flour, all purpose flour, red chili powder, pepper powder, salt, ajinomoto, ginger garlic paste then add water little by little to make a thick batter , add soy sauce finally and mix well.

Heat oil in a pan, dip half cooked cauliflower florets in the batter and deep fry till crisp.

Preparation of Sauce for Gobi/Cauliflower Manchurian

Finely chop onion, ginger, garlic, green chilli and the bulbs of spring onion.

Heat a pan with oil and add the above chopped items and fry till become soft and color becomes golden, now add salt, ajinomoto, soya sauce, tomato sauce, sugar and some water then boil it for few seconds, now mix corn flour with little water and add in the boiling sauce, cook for few more seconds; corn flour helps to make the sauce thick and gives a glace look to the sauce.

Serving

Mix enough quantity of sauce with deep fried cauliflower

Garnish with some spring onion leaves and serve.