Athai's Special - Cauliflower Fry

What is it about villages that is so intoxicating? DD remembered that she had a great time there the last time, DD2 was all enthusiastic though I doubt she had any recollection of the previous visit. I was looking forward to spending time with grandma and reliving some fond memories and watching delicacies being created in the kitchen.

Cauvery river

Like I have mentioned many times before my forefathers till recently (just before my parent's generation) were all farmers. I am not really sure if am happy that my parents chose to get themselves educated and leave the village but whom am I to say that! DD and DD2 found several things to do, the swaying coconut trees, the green banana plants, the water filled canals called big canal and small canal - benefiting from water that has just been released in the Kalingarayan canal which is the lifeblood of farmers in the region.

parisal - not sure of the English name

The monsoon this year has not arrived yet and everything looks so parched. The once mighty Cauvery river looks forlorn. But the small boats (parisal) that ply that ferry passengers from one shore to another is still in service. The kids had fun taking a private ride and looking for shells.

a very old railroad crossing sign

Just walking around the fields, taking a walk to the river, plucking the last few mangoes from the lone mango tree that still held fruit are just some of the activities that kept them busy. But time flies and there is so much to do with the freedom that is not available while living in a city.

mixed with spices

Even in this seemingly idyllic place there are tensions that simmer just under the surface. Like in any village everybody knows everybody else but that does not mean there is no conflicts and jealousies. I will reserve the story for a later date -would make a great situation for a village themed Bharathiraja movie.

being fried

In the kitchen delicacies were made for breakfast, lunch and dinner. Most days we are too full to even attempt dinner. Whenever there are guests my ammayee never fails to make paal kari kuzhambu and ghee roast to go with it. After a hearty breakfast like this one it is hard to keep your eyes open leave aside working up a healthy appetite for lunch but come lunch time it usually is not hard to be ready, my athai (mom's brother's wife) insisted on making some cauliflower fry which DD2 relished on a trip to eat a restaurant once and probably still is famous in and around Coimbatore for quick everyday food - Annapoorana anyone?. When we were in college this was one of the handful of restaurants found around the city and two of us could comfortably eat within Rs.10 but these days Rs.10 won't take you far. Well now, the scene is far more crowded along with a choice of cuisines to pick.

Ready to eat

Cauliflower fry
Ingredients
1. 1 head of cauliflower (about 3 cups of florets) cut into florets with the stem about 1 1/2 inches
2. 1 tbsp chili powder
3. juice from half a lemon
4. 1/2 tbsp corn flower
5. 1 tbsp ginger, garlic paste
6. 1/2 tsp red food coloring (optional)
7. salt to taste
8. Oil for deep frying

Method
1. Heat a sauce pan of water (enough to soak the cauliflower florets) till boiling, remove from heat and let the cauliflower sit in the water for about 10 minutes. Important that the cauliflower be not more than half cooked for the fry to be crispy.
2. Completely drain the water and mix in the ingredients 2-7 and toss till all the flowers are well coated.
3. In a sauce pan or kadai heat oil and fry the cauliflower in batches.
4. Drain and eat immediately (it is hard to resist anyway)