Crispy Chilly Cauliflower
From: Jagruti Kamath, Bangalore, India

You can make this starter well before actual serving time as it remains crisp for a long time

• Cauliflower - 1 No. cut into florets
  
• Uncooked Rice - 1 cup
  
• Dry Red Chillies - 5-6 Nos.
  
• Asafoetida - 1/2 Spoon
  
• Salt
  
• Oil for Deep Frying
  
• Curry leaves- 10-12 Nos.

Soak the uncooked Rice for an Hour. Wash the cauliflower florets and dry well.

Grind the rice along with the red chillies and asafoetida to a batter of slightly granular consistency.

Add salt to taste and mix well.

Dip the florets in the rice batter and deep fry in hot oil turning over the florets from time to time.

Garnish with fried curry leaves and serve as a starter

Fry on a slower flame once you have put in the florets in the oil.