Thursday, 7 December 2017

Gobi 65/ Deep fried Spicy cauliflower-Vegan Dish

Gobi 65/ Deep fried Spicy cauliflower-Vegan Dish


Preparation Time:15 Minutes
Cooking Time: 10 Minutes
Total Preparation Time : 25 Minutes


Gobi 65 is a spicy, deep-fried dish originating from ChennaiIndia, as an appetizer or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using many Indian whole spices and is usually served with onion and lemon garnish. 
No need to break our heads for marination as, 65 marination masala's are readily available in market.And it's take less time to get it ready with just few ingridents!.I have used all ingredients readily available in market, believe me it's equally delicious as it is served in any restaurant's.

So let's start..



Course: Appetizer
Cuisine: India
Servings:4 person

Ingredients

Cauliflower florets-(Small size) 1 bowl
Chings chicken 65 sachet-1(It's a veg masala and one Rs10 sachet is enough)
Ginger garlic Paste-2 tbsp(Used store bought)
Cornflour 1tbsp
Onion rings 1 cup for garnishing
Vegetable Oil for frying
Water-3 cup for blanching


Procedure

  • Chop the cauliflower into florets (small/medium size according to your personal preference)
  • Put in water bowl(Add salt in the water , it will help in getting out small larva in the cauliflower)
  • Place a fry pan or kadhai add water once the water is heated
  • Add pinch of salt and florets to it
  • And cover it with lid and blanch it in simmer for 10 minutes
  • After 10 minutes take it out on a strainer and keep it aside for 5 minutes
  • Now take a mixing bowl add blanched florets, ching 65 masala, cornflour and ginger garlic paste
  • Mix it properly with help of fork spoon
  • Make sure all the florets are coverd with the coating evenly(if needed sprinkle some water to combin)
  • Keep it aside for 10 minutes
  • Place fry pan and add oil once the oil is heated
  • Deep fry till all evenly cooked, crisped and light golden brown in colour.
  • Take out and put it on tissue paper to absorb extra oil in it
  • Serve hot with with onions,lemon and sprinkle some chat masala to enhance its flavour.

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