Sep 18, 2014

Gobi 65 (Restaurent Style)

Gobi 65(Cauliflower 65) is a crispy starter which is loved by all the age groups.It can be served as Tea-Time starter or along with any pulao,briyani.In my home,gobi is fav to all so they always demand me to cook this starter or Gobi Manchurian.

Gobi 65 Recipe :
Thats it : Partially cook florets – Marinate florets – Deep fry
Cooking Time : 30mins 
Serves : 2 persons


Ingredients :

Cauliflower (medium size)
1 (3Cups)
Corn flour
Rice flour
Sambar pdr/Chilli powder
1 ½ tsp 
Turmeric powder
2 pinches
Garam masala powder
½ tsp
Ginger-garlic paste
Curd (thick)
Curry leaves
1 sprig
to taste

 Procedure :

1.Seperate the florets from the whole cauliflower.

2.Heat a pan with water,turmeric powder,salt till it boils.Switch off the flame ,add cauliflower florets. Keep aside for 5mins.(this step is to remove bacteria from florets)

3.Drain the water completely.Add corn flour,ginger garlic paste,sambar pdr powder,garam masala powder,salt to the florets and coat well.Keep aside for 10mins.
[you can also make a paste then add florets and coat them well]

4.In medium-flame ,heat oil in a kadai.Now add marinated florets slowly and deep fry til the sound subsides and it becomes golden in colour(nearly a min).Take fried gobi using any strainer.Switch off the flame and add curry leaves,fry for 5 secs.Drain it in tissue.

5.Garnish with fried curry leaves/onion rings/lemon wedges.Serve Hot.

Gobi 65 is Ready.....!

Serving suggestions:
  # Evening snack with hot tea.
  # Side dish for any variety rice,pulao,briyani and sambar too.

Notes :
1.You can add chilli powder 1tsp,coriander pdr 1/2 tsp,cumin pdr 1/4tsp instead of sambar pdr.
2.Dont cover gobi fry with lid as it loose  crispiness.
3.Dont add food colour unnecessarily.(i skipped in this recipe.
4.Keep the florets immersed in hot water for only 5mins.

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