Soak cauliflower florets in hot water for 10 minutes. Then boil them in water for 10 minutes.
Mix all-purpose flour (maida), butter and corn flour and make into paste.
Make a paste of half of the ginger-garlic and add to this. Mix well.
Dip florets in this flour paste and deep fry in oil.
Keep them on a tissue paper so that excess oil will be absorbed.
Heat oil in a pan/kadai (it can be done in the same kadai in which the florets were fried) and add chopped ginger and garlic, cumin seeds, curry leaves, chopped onions and a little salt and fry them well.
Add soya sauce, florets, chilli powder and coriander powder and mix well.
Garnish with coriander leaves.
Recipe courtesy: http://tamilveg.blogspot.in/
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.