gobi 65 recipe
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredient:
- 350 grams cauliflower or 3 cups small to medium cauliflower florets
- enough hot water for covering florets
for red paste:
- 4 dry red chilies soaked in hot water
- 5 to 6 garlic cloves or 1.5 tsp chopped garlic
- 1 inch ginger or 1.5 tsp roughly chopped ginger
- 1 to 2 tbsp water for grinding to paste
batter:
- 6 tbsp besan
- 4 tbsp rice flour
- 2 tbsp corn starch
- ¼ tsp turmeric powder/haldi
- ½ tsp red chilli powder/lal mirch powder
- ½ tsp garam masala powder
- ½ tsp coriander powder/dhania powder
- ½ tsp lemon juice
- ⅓ cup water
- salt as required
other ingredients:
- 5 to 6 tbsp oil
tempering:
- 2 tsp oil or leftover remaining oil
- ½ tsp mustard seeds
- 1 small onion or ¼ cup chopped onion or spring onion whites
- 3 to 4 garlic or 1 tsp finely chopped garlic
- ½ inch ginger or 1 tsp finely chopped ginger
- 3 to 4 green chilies, slit
- 2 to 3 dry red chilies
- 5 to 6 curry leaves/kadi patta
- 1 tbsp chopped coriander leaves/dhania patta
- a pinch or two of salt or add as per taste
- a pinch or two of sugar or add as per taste, optional
how to make the recipe:
preparing:
- chop 350 grams cauliflower in small pieces. rinse them very well and keep in a bowl.
- now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.
- in a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.
- in a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.
- add the soaked red chilies.
- add 1 to 2 tbsp water and grind to a smooth paste. keep aside.
marination:
- drain the gobi florets well and take them in a mixing bowl or pan.
- add the red paste. mix very well.
- then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.
- add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.
- also add ½ tsp lemon juice. then add ⅓ cup water.
- next add salt. mix everything very well.
- cover and allow to marinate for 30 minutes.
frying:
- heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
- fry one side and when it becomes crisp, turn over and fry the other side.
- fry them evenly, till they are golden and crisp. fry them in batches.
- with a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.
tempering:
- now remove the extra oil from the kadai and keep 2 tsp oil in it. add ½ tsp mustard seeds and crackle them. then add 2 to 3 dry red chilies. saute till the dry red chilies change color.
- next add ¼ cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.
- stir and saute till the onions turn translucent.
- then add salt as per taste. you can also add a pinch or two of sugar. mix well.
- add the fried cauliflower florets. switch off the flame.
- toss and stir the whole mixture. add 1 tbsp coriander leaves.
- mix well and serve gobi 65 with coconut chutney, coriander-mint chutney or even tomato ketchup. you can also serve some chapatis or bread along side.
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