Cauliflower fry

Deep fried cauliflower may seem to be the easiest version of cauliflower fry / pakoda, but I like this version also very much. My mom used to make this along with paruppu kulambu with rice and it is our family's favorite. Mostly after frying some appalam (pappad made of blackgram), she would fry this masala coated cauliflowers in that hot oil. Just this fry can turn any ordinary lunch into a grand one:)

Fried cauliflower

Ingredients: 
Cauliflower - 1 (small)
salt - to taste
turmeric powder - 1/4 tsp
red chilly powder - 1 tsp
garam masala powder - 1/2 tsp
rice flour - 1 tbsp
oil - to deep fry

Method:
Wash and clean the cauliflower. Detach each florets separately. Bring 3 cups water to boil. Add some salt and the cauliflower florets. Bring to one boil. Switch off. It should be 1/4 cooked now. Keep in hot water for 10 minutes. Discard the water. Put the florets in a colander and remove as much water as possible. In a mixing bowl add the salt, turmeric powder red chilly powder, garam masala, rice flour and mix well. Mix the florets with the masala, let it coat well. Heat enough oil to deep fry. Fry the cauliflower in small batches. Deep fried cauliflower is ready!

Note: 
Instead of deep frying, the cauliflower can be baked in oven at 350 deg F for 20 minutes. For baking recipe, add 2 tbsp oil to the masala mixture.

Serving suggestion:
Serve as side dish with any rice.
Makes a tea time snack also.

Cauliflower masala fry.

Here is a cauliflower fry I usually make as side dish for chapati.

Ingredients:

Cauliflower - 1 (400 gm)
oil - 1/4 cup or little more
shallot onion - 4
garlic - 5 cloves
ginger - 1 inch
fennel seed(sombu)- 1 tsp
cinnamon - 1 inch
red chilly powder - 1  tsp
garam masal powder - 1 tsp
coriander powder - 1 tsp
turmeric powder - 1/4 tsp
cumin powder - 1/2 tsp
salt - to taste

Direction:

Wash the cauliflower and cut it into small pieces.
Mince the onion, ginger and garlic in a chopper.
Heat oil in a thick bottom wok.
Add fennel seeds, cinnamon.
When the fennel turns red, add the minced onion, ginger, garlic and saute for a few seconds.
Then add the chopped cauliflower and stir well.

Then put all the powders mentioned above and salt.
Cook covered in low flame till the cauliflower shrinks and raw smell vanishes.
Cauliflower fry is ready!

Serving suggestions:

Garnish with finely chopped coriander leaves (cilantro) before serving.
Serve as side dish with roti , chapathi , sambar rice or curd rice.

Note:

The oil and spices in the recipe may seem more, but it will make the chapati interesting.
If prepared as side dish with rice , we can reduce the spice and oil.
The left over cauliflower masala can be used as stuffing to make gobi paratha.