GOBI 65

I make Gobi 65 today  lunch for my family. This recipe I adapted from Pavithra . Our lunch become more cherish with Gobi 65.

Ingredients :

Cauliflower - 1 medium

Thick yogurt - 1 cup

Good quality red food color - less then 1/4 tsp

Garam masala - 2 tsp

Red chili powder - 3 tsp

Garlic - 7 pods

Ginger - 1 inch piece (Make a paste out of garlic and ginger.)

Corn flour – ( 3 to 4 tbsp. approximately for each batch of florets.)

Salt - 3 tsp 

Curry leaves - for garnishing

Chaat masala – I didn’t add 

Oil for deep frying

Method :-

1.     Cut and clean the cauliflower, drain without any water. Add the curd in the bowl.

2.     Add ginger garlic paste, colour and garam masala.

3.     Followed by chilli powder, Salt and lime juice.

4.     Whisk the batter, add the florets, mix well.

5.     Check for salt, sourness and spice level in this stage.

6.     While this ready.  Parallely heat oil in the deep pan.

7.     Now add handful of cauliflower in bowl add 3 tbsp. of corn flour mix well. Make sure whole floret has to be nicely coated with flour.

8.     Add the florets in the oil, just add one by one, you can see the bubbles.   When it starts to disappear at this stage add few curry leaves.

9.     Remove from the oil drain them and put it in the kitchen towel.

10. Serve hot.

Note:-

1.     When coating the florets with corn flour don't do for whole batch.  Dust them in batches.

2.     The corn flour measurement is approximate, add less or more as you need.

3.     The sourness , spice level all depends on your taste buds.

4.     You can follow this below procedure for mushroom, paneer , Aloo and even with cauliflower. Instead of mixing them with the curd mixture first, make the batter by mixing the curd mixture and corn flour with the pinch of baking soda.  Mix like Bajji batter consistency and dip the mushroom or paneer or Aloo sticks in the batter and Deep fry them in the oil.  I do not prefer this method when making with cauliflower, as Cauliflower in US has so much of water content so I used to dust it with the corn flour to make more crispy.  If you are in India always parboil the cauliflower and aloo dip it in the corn flour ,curd batter and deep fry them.

5.     After mixing the cauliflower in the yogurt mixture don't keep them for long time as it leaves water and the whole thing becomes watery.

6.     If you want to do this for party, just keep the yogurt mixture ready, mix with florets and flour the next day.

7.     The deep fried one will retain its crispiness at least for 1 hour, you can also reheat in the preheated oven when needed. 

" Anyone Can Cook "