Easiest Way to Cook Appetizing Gobi65, Cauliflower65

Gobi65, Cauliflower65. Then they are seasoned with a spicy masala. The gobi can then be given some aromatic tempering of chillies and curry leaves. I usually make this at home on veg days… when you need something crispy on the side to go along with regular meals…. but most of the time it.

Most of my other fried recipes are adaptation of this recipe. My mom never use any ready made masala for any frying. I also follow the same and. You could create Gobi65, Cauliflower65 using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Gobi65, Cauliflower65

1. Prepare of cauliflower.
2. It's of maida.
3. You need of rice flour.
4. It's of corn flour.
5. Prepare of soya sauce.
6. It's of tomato ketchup.
7. It's of red chilli sauce.
8. You need of ginger garlic paste.
9. It's of Kashmiri red chilli powder.
10. Prepare of black pepper powder.
11. Prepare of garam masala.
12. You need of curd.
13. You need of baking soda.
14. You need of lemon juice.
15. It's of Salt.
16. You need of Water.
17. It's of Oil to fry.
18. It's of chopped curry leaves.
19. It's of whole curry leaves.
20. Prepare of green chillies.

Whenever we buy cauliflower this dish has to be done. This dish is loved by all ages. It is one of the tempting dishes that everybody will want to try. Add the cauliflower florets to the paste and mix well so that the paste is well coated on the florets.

Gobi65, Cauliflower65 step by step

1. Wash thoroughly cauliflower in water, keep in salty water for 5 minutes so if any warms will come out...
2. Now take a pan boil water added by salt, add cauliflower florets, boil for 2 minutes.. Drain all water in strainer...
3. Take a big bowl, add maida, rice flour, corn flour, salt, lemon juice, soya sauce, red chilli sauce, tomato ketchup, soda, black pepper powder, chopped curry leaves, curd, kashmiri red chilli powder, ginger garlic paste, and garam masala, mix well. Add water gradually to make thick paste, to coat well cauliflower florets.. Add florets, mix well, keep aside for 10 minutes...
4. Keep a kadai on medium flame of gas, add oil to fry Gobi65. Add coated florets in hot oil to fry crispy and crunchy Fry till it turns in red golden colour, crispy and crunchy..Take out on kitchen towel to absorb excess oil.. Fry some curry leaves and green chillies to enhance more taste and flavour...
5. Gobi65 is ready to serve.. Garnish with fried curry leaves and green chillies. Enjoy hot, tasty, crispy and crunchy Gobi65 as a starter or snacks..
6. #LOVE_TO_COOK #SERVE_WITH_LOVE is my introduction..

Allow to marinate for half an hour. It is a popular appetizer served in many restaurants. Before i got this book, i used to try Chef. Damodaran's recipe which is also similar to this. This recipe has dry kasoori methi leaves in addition.