YOUNG CHEF RAM KHAWAS DOES WONDERS IN BAKERY, A JOURNEY FROM RISHIKESH TO LOS ANGELES (PART-5): A REPORT BY KHATIBAH REHMAT.

In this part we will read about the fellow hobbies of Chef Ram Khawas who loves baking to the fullest but, cooking different cuisines is his another passion! So, this time we will get to know yet another recipe curated by Chef Ram Khawas but not from the bakery section this time, rather, a tangey one from basic kitchen. Well, in his spare time instead of wasting his time sitting infront of the screen, chef loves experimenting with several cuisines, using varient cooking techniques. He picks up the ingredients personally to bring best taste out of it. Chef Ram is an enthusiastic  reader of cookbooks’, different culinary magazines and food blogs, etc. He believes that, all this enhances the ability of a person’s knowledge to another level. Apart from cooking Chef Ram Khawas loves bike racing, riding sports bikes, travelling and doing photography in general. Here comes his yet another recipe:

CAULIFLOWER KOLIWADA

INGREDIENTS:

1 head of purple cauliflower, broken into florets

1 cup gram flour (besan)

1/2 cup corn flour

1/2 teaspoon turmeric powder (haldi)

1/2 teaspoon red chili powder (lal mirch)

1/2 teaspoon garam masala powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon asafoetida (hing)

2 tablespoons lemon juice

2 tablespoons oil

1 teaspoon Charcoal powder.

METHOD:

1. FOR MARINATION: In a large bowl, mix together gram flour, corn flour, turmeric powder, charcoal powder, red chili powder, garam masala powder, salt, baking soda and asafoetida.
2. Add lemon juice and mix well.
3. Add the cauliflower florets to the marinade and mix until they are evenly coated. Cover and refrigerate for at least 30 minutes.
4. FRYING: Heat oil in a deep frying pan over medium heat.
5. Remove the cauliflower from the marinade, allowing any excess to drip off.
6. Fry the cauliflower in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
7. ASSEMBLING: Serve the fried cauliflower hot, garnished with baby radish slice, freeze dried raspberry, star fruit puree.
8. Traditionally, Koliwada is served with a sprinkle of chaat masala and a squeeze of lemon juice.

MAIN FOCUS:

For an extra crispy coating, you can chill the marinated cauliflower in the refrigerator for 30 minutes before frying.

If you want to make it less spicy, reduce the amount of red chili powder or omit it altogether.

Experiment with different seasonings, such as garlic powder or dried herbs, to give a kick to the dish.

INTERVIEWED AND PICTURE COURTESY: CHEF RAM KHAWAS.

INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist).

For interviews and publications kindly contact:
+91-9807 224 255/
+91-7905 613 350.