Did you realize I’ve not blogged in 3 weeks? … No? Thanks
I’ve been working on transitioning Foodbetterbegood to its own domain – Foodbetterbegood.net complete with a cleaner prettier layout, printable recipe card, easy to search pictorial recipe index and easier subscription option!
Most of the work’s done but there’s still some more that I am pegging away at. But I couldn’t wait any longer. So here it is. Look up… at the address bar of your browser. You are here! Welcome!
If you are an ardent fan of Foodbetterbegood, I suggest you subscribe using the subscribe button. I am not sure if subscribers on the old site will receive the new posts. Or you could follow on Facebook, Instagram, Google+ or Pinterest.
Take a seat. Have some cauliflower pakoda.
These cauliflower pakoda are dangerously addictive; the kind of addictive that gets your hand into a nice rhythmic action, popping one after another into your mouth. These are irresistibly tasty. Add some company, some conversation, a cup of hot coffee or a book and you have yourself a nice, cosy evening.
Whoever thought of selling hot cauliflower pakoda on the beach, was obviously a connoisseur.
Seated on comfortable plastic chairs twisted down into the beach sand, digging your toes into the sand, the evening breeze tousling up your hair, kids playing nearby – bucket loads of sand in their trouser folds, the smell of the sea in the air, piping hot cauliflower pakoda arrives alongside a spicy chutney. Everyone rushes in to grab one. Too hot! You blow impatiently and take a bite and half-blow, half-eat the pakoda. Ooh!
Nothing beats cauliflower pakoda on the beach. But if you ever are craving those pakoda, here is the recipe. I deconstructed the recipe. It is not the beach pakoda recipe. It is my interpretation – my cover version of the beach cauliflower pakoda. Enjoy!
- Cauliflower – 1 head cut into florets and blanched 2 mins in hot boiling water, then into cold water and dried
- Gram flour/Kadalai Maavu/Chickpea flour – ¾ cup
- Cornflour – ¾ cup
- Rice flour – ½ cup
- Ginger garlic green chilli paste – 1 tsp
- Red chilli powder – 1-1/2 tsp
- Garam Masala powder – ½ tsp
- Curry leaves – 1 stem
- Salt to taste
- Oil – ¾ cup for deep frying
- Blanch cauliflower florets. Drop them in hot lightly salted boiling water. After 2 mins, transfer the cauliflower florets to a bowl of cold water. Make sure the cauliflower is cool to the touch. Drain the water and pat dry the cauliflower florets.
- To the cauliflower add the gram flour, cornflour and rice flour. Add the ginger-garlic-green chilli paste and curry leaves. Add in the spice powders and salt. Mix well with your fingers so all the cauliflower florets are coated nicely with the spices and flours. Let rest for 15-20 minutes for the flavours to mingle. The cauliflower florets shouldn’t be wet/soggy. They should be nearly dry. If wet, add 1 tbsp of each of the flours.
- Heat oil in a thick bottomed kadai/wok. When oil is hot, drop a few cauliflower florets into the hot oil. Make sure not to crowd the kadai. Fry on medium-high till the florets turn golden brown. Remove with a slotted spoon to a plate. Serve hot. Enjoy!