Does anyone know what is the correct origin of the recipe name chicken 65? There are many stories about this,acc to some it is called 65 as it was introduced on 1965,acc to some this recipe uses 65 spices and hence it is 65 and so on....But whatever the true reason behind it"s name this is very fiery,delicious and moth watering starter from Andhra,India.
Mix all ingredients for batter,except soda water and then slowly add soda water to make bhajiya like batter,whisk in one direction.
Keep oil to heat in a wok or kadhai,deep the cauliflower florets in the batter and fry on medium flame in hot oil,drain on tissue paper.
Serve hot with lemon wedge on side,as while eating the squeez of fresh lemon ad xtra zing to the dish.
NOTE: Traditionally red-bush food color is used to enhance the dish but i avoided it,if you wish you can add it to the batter.
NOTE:actually baking soda and chilled water is used for making batter,but I used chilled drinking soda to it ,if one wish can go for 1st option.
NOTE; I also avoided MSG powder or ajinomoto ,if you wish you can add it,but then,keep check on salt.
NOTE:Traditionally plain yogurt is also added to the batter ,I avoided it,as ma friend is Vegan ,but if you wish can add 2 tablespoon of yogurt to the batter.
traditionally it is made with chicken or meat but one of ma collage friend (who is very fond of spicy food and is hating cauliflower very much and is vegetarian too) challange me to serve her something she dis likes most,and so i made this especially for her..:))))))