Keralan cauliflower bhaji featuring gramflour

Growing up as a kid, us three kids had a very good appetite. My mum knew this and used to make a variety of snacks together with routine food. Cauliflower bhaji was a favourite especially between me and my sister. My sister S when she went to college made her own alterations to it. When I started cooking on my own I added a few more ingredients and here is the current recipe that I use.

Ingredients:

A - 250 gm cauliflower
B - 1 cup gramflour or plain flour
3 heaped tsp corn flour
1 tsp aniseed
1/2 tsp asafoetida (http://en.wikipedia.org/wiki/Asafoetida)
1/2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1/2 tsp baking powder
1/2 cup water or more according to taste.
Oil for deep frying or spray oil for grilling

For prep:

1 tsp salt
1/4 tsp turmeric powder
enough water to cover the veg

Method:

- Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
- Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
- Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
- Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
- The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.