Thursday, August 31, 2017

Cauliflower 65 | Gobi 65 | Evening Snacks

Cauliflower 65/Gobi 65, a deep fried snack/side dish made from cauliflower. In the past, i had tried this cauliflower 65 many times,but couldn't get the expected result. Always ended up with either soggy & oil drunken cauliflower or thick outer layer that doesn't stick well with the cauliflower. Like me, if you're facing the same issue with cauliflower 65, then definitely this recipe is for you.After few trails of trying, i came to know the knack of making perfect cauliflower 65. The key ingredients here is corn flour. Just before deep frying, you have to add the corn flour and mix it well with your hands to make sure that it coats well with each pieces of cauliflower. If the corn flour is less than needed, then the cauliflower would be soggy. Here in the ingredient list, i have mentioned 3 to 4 tbsp of corn flour, start with 3 tbsp of corn flour and test fry a single piece of cauliflower, if it's still soggy, then add the extra 1 tbsp,give a good mix and try again,but don't add more than mentioned,it won't taste good. And also make sure to use thick curd,if there is more water in curd, then that also make the cauliflower soggy.
You can make them as side dish for your pulao/vegetable biryani like me or as snack for your evening tea. Either way it taste good when it's hot, it might lost its crispiness when it became cold,but still taste good.




Cauliflower 65

Preparation Time : 20 mins | Cooking Time : 15 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Ingredients
Cauliflower florets - 1&1/2 cups
Curd - 1/4 cup
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Ginger garlic powder - 1 tsp
Red food color - 1 pinch
Salt - to taste
Lemon juice - 1 tsp
Corn flour - 3 to 4 tbsp
Curry leaves - few
Oil - for deep frying

Procedure
Cut the cauliflower into florets, wash and keep it ready. In a vessel, add curd,spices(turmeric ,chili,garam masala powder), food color, ginger garlic paste & salt . Squeeze the lemon juice.Mix it well and then add the cauliflower and mix well in the marination.Keep covered and set aside for 15 mins, then add the corn flour and mix well with the cauliflower.Heat the oil in sauce pan for deep frying, add few pieces at a time and fry till it becomes crispy and golden brown. Remove from the oil and place it on tissue paper. Do the same for the remaining cauliflower.Finally add few curry leaves on oil and fry till it crispy and take it out and add into the fried cauliflower.Tada, Your Cauliflower 65 is ready.
Notes:
  • I have used fresh curd here, if your curd has more sourness, then reduce the amount of lemon juice.
  •  Here i have used 3 tbsp of corn flour, depends on curd consistency, you may need more or less of corn flour.
  • If you're worried about worms in cauliflower, then put it in hot water for few mins, then drain and place it on tissue paper to absorb the moisture and then use it.
  • Cook in medium flame will make sure that cauliflower is well cooked.
  • Fried curry leaves gives great taste to cauliflower.
  • Use thick curd for better taste.
  • Taste best when it's hot. 

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