Kothmaria Fried Ghobi and Tofu (Fried Cauliflower and Tofu with Cilantro Pesto) A Delicious Indo-Chinese Twist

                                               

Most of my recipes are inspired by nostalgia from my childhood memories and or  from recent experiences from local or travel abroad from restaurants.  I rely on my palate and try to replicate the delicious gastronomical experience.

This was pretty recent when we went to eat out at a local restaurant with few of our friends and this was on their Indochinese appetizer menu.  Name sounded delicious: Kothmeer is Indian word for cilantro in western and central India.  I was curious so I ordered it and absolutely loved it. It had a crunch in the cauliflower and smeared with spicy cilantro pesto, which we all make in some form or other.  I shared this with all my friend and they loved it too.. one of my close friend asked me, so when are you making this at home... sure enough when I make Indochinese dinner at home I tried it with my own cilantro chutney (pesto).. so here is to you Sulu !!

Was wondering how am I going to get the crunch in cauliflower that lasted till the last bite of serving.  Then the light bulb went off... corn starch !!  You can make this dish with cauliflower, baby corn, tofu or Paneer, I opted for cauliflower and tofu which I had in my fridge. First I made the chutney/pesto from fresh cilantro just like I usually make and then I made the batter of corn starch and AP flour. Then deep fried in a shallow frying pan to

light brown crunchy outcome and then rolled and smeared it thoroughly with cilantro pesto and served with rice and tamarind tofu which I had made for dinner (previous recipe on this blog) I will give you recipe for pesto first and then the batter. Here are the ingredients I used.

For Cilantro Chutney or Pesto:

• 4 bunches of cilantro with stem, washed thoroughly and drained.
• 1 medium yellow onion 
• 3-4 cloves of garlic (optional)
• 3-5 hot Korean chilies or fresh jalapenos, the spiciness can be adjusted to your taste
• 1/4 cup of plain yogurt
• Juice from one large fresh lime
• Salt to taste 

Method to make Cilantro Pesto:

• Peel and chop onion and garlic clove and place them in food processor.
• Add Cilantro with stems intact (lot of flavor in stems of Cilantro) 
• Add green chilies or jalapenos
• Add yogurt, salt and lime juice (I add yogurt to give a nice vibrant yummy green color to the pesto, this is a trick that my mom taught me) 
• Blend everything to fine paste.

• The cilantro pesto or chutney is ready.
• Set aside.
• This is my recipe of this chutney which I use to accompany all my savory dishes like Samosa, pakora, cutlets, Dhokla, Handwo etc etc. 

Ingredients for Batter: 

• 1/2 cup of corn starch
• 1/4 cup of AP flour
• 3/4 teaspoon of salt
• 1/2 cup of water

Mix everything to the consistency of batter shown in picture, and set aside.

 

Other Ingredients:

• I tried this recipe twice once with frozen cauliflower florets and another time with fresh cauliflower florets,
• Result were same whichever you have.
• You can use one 12 oz pack of frozen cauliflower florets or one small cauliflower washes and cut in to small florets.
• I used one 12 oz of extra firm tofu drained/patted dry and cut in to small cubes.
• Vegetable cooking oil for frying.

Preparation and Method:

• When everything is ready.
• Heat the oil in a frying pan on medium high heat.
• When hot, lightly coat the cauliflower florets in the batter and deep fry until golden brown.
• Sane way you can fry the tofu cubes (and or any other like baby corn or paneer cubes)
• Drain all the oil on paper towel.
• Then dip the entire floret and tofu cubes one by one in the prepared cilantro pesto or chutney.
• Serve hot.

Enjoy !! 

Recipe and Photographs by Surekha. Recipe inspired by a dish at a local Indian restaurant and encouragement by dear friend "Sulu"

Read More »