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Monday, July 21, 2014

Gobi 65




Gobi 65 is the delicious appetizers or starter served at any parties . In this recipe gobi or cauliflower florets are marinated into spicy mixture , then deep fried and lastly temper with few ingredients . In 65 recipes, sauces like soya sauce, hot sauce are not used .  It has full Indian taste . People get confused between 65 recipe  and manchurian recipe . Manchurian recipe is prepared with sauces where as 65 recipe has the complete touch of Indian spices. So go try this recipe and enjoy...
If interested you can also check out my  Mushroom 65 recipe which has the slight changes in  its method and rest everything is same . Without wasting much of the time lets start with this recipe...






INGREDIENTS
  • Cauliflower florets – 3 cups
  • Oil to deep fry


For Marination
  • All purpose flour – 2 &1/2 tbsp
  • Corn flour – 3 tbsp
  • Rice flour – 1 tbsp
  • Ginger garlic paste – 3 tsp
  • Red chilly powder – 1 tsp + ¼  tsp
  • Coriander powder – 1 tsp
  • Water – ¼ cup (may require more)
  • Red food colour – few drop (optional)
  • Salt to taste


To Temper
  • Onion – 1 medium, sliced
  • Curry leaves – 1 large sprig
  • Thick curd – ¼ cup
  • Salt to taste





PREPARATION
  • Clean the  cauliflower florets and pat them dry. Keep them aside for a while.
  • In large bowl combine all the marination ingredients and mix well. Make a thick paste.
  • Add all the florets  into the paste and mix well until all the florets are nicely coated with the paste.
  • You can directly deep fry them. But I like to marinate it atleast for 30 minutes.
  • After  marination is done.
  • Heat oil into a pan and deep fry all the florets until they are crispy and golden in colour.
  • Drain them from the oil and spread on to the paper towel to absorb excess of oil.
  • Once all the florets are fried, now its the time to temper the fried florets.
  • Heat two tbsp of oil into a pan  on the medium flame.
  • Add sliced onion and fry till  it turns transparent in its texture.
  • Then add curry leaves, curd, 1/4 tsp of red chilly powder and salt. Mix well and cook for 2 minute.
  • Now add fried florets and mix well. Cook for another 2 minutes and turn off the flame.
  • Gobi 65 is ready to serve.Enjoy!!!



6 comments:

  1. lovely color the gobi 65 has gt... tempting too..

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  2. Wow colorful and mouthwatering recipe and clicks too....happy to follow u and thanks to visit my place...

    ReplyDelete
  3. Glad that you visited me,happy to follow you back too

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  4. Looks crispy....... Delicious starter!!

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  5. this looks so delicious,love the appearance of it

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