Wednesday, July 13, 2011

Talith Phool (Fried Cauliflower)

Ingredients :
Cauliflower : 1/2 kg
Red chilly powder - 3tsp (preferably Kashmiri mirch)
Fennel (saunf) powder - 2 tsp
Ginger (sund/shonth) powder -1/2 tsp
Clove (laung) - 2-3
Black Cardamom (badi elaichi)- 1-2  (ground)
Bay Leaves (tej patta)- 1-2
Asafoetida (hing) - 1 pinch
Salt - to taste
Oil (mustard preferred) - 3 tbsp  
Procedure :
  • Cut the cauliflower into florets and deep fry till they turn golden brown.
  • Heat oil in a deep frying pan and add hing, zeera, laung and badi elaichi.
  • Keeping the flame on sim add red chilli powder and stir. Immediately add a tsp of water. Keep stirring continuously till the red chilli powder gives its color.
  • Add the fried cauliflower and about 2 tbsp of water
  • Now add the remaining spices (saunf, shonth, salt and tej patta)
  • Mix carefully so as to avoid cutting into the florets. 
  • Cook on medium flame till the water is dried up and the oil starts to separate.
  • Add about 2 tsps of water and turn the gas on low flame and cover the pan for 5 minutes.
  • Serve hot.

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