Masterchef Praveen tried his hand in preparing a new variety of crisp called "Chilli Cauliflower". This Indo-Chinese recipe was fairly simple to prepare and most importantly pulled us out of the study boredom. Just in-case if you would like to try it out, here are the steps:
1. Cut cauliflower into small florets and boil them in salt water for 15-20 minutes.
2. To prepare the batter, take equal proportions of all purpose flour (maida) and cornflour and salt for taste. To this, add red chilli powder, garam masala, corriander and cumin powder, ginger-garlic paste, vinegar and soya sauce. Mix well with water to form thick batter which would stay on the florets.
3. Deep fry these florets until they turn golden brown.
And its ready to tantalize your taste buds!!
1. Cut cauliflower into small florets and boil them in salt water for 15-20 minutes.
2. To prepare the batter, take equal proportions of all purpose flour (maida) and cornflour and salt for taste. To this, add red chilli powder, garam masala, corriander and cumin powder, ginger-garlic paste, vinegar and soya sauce. Mix well with water to form thick batter which would stay on the florets.
3. Deep fry these florets until they turn golden brown.
And its ready to tantalize your taste buds!!
