Friday, 31 January 2014

Gobi 65 / Cauliflower 65

Gobi 65 is a very popular starter. In any restaurant it is a very commonly ordering starter. Also it is very popular in bars as people order frequently for munching with wine.

Instead of using food colour here we use red chilli paste in its preparation which gives it a very nice red colour.


1. Gobi/Cauliflower florets - 1/4 kg
2. Salt - To taste
3. Ginger garlic paste - 1/2 tsp
4. Garam Masala Powder - 1/2 tsp
5. Curry leaves - 1 tsp (very finely chopped)
6. Coriander leaves - 1 tsp (very finely chopped)
7. Red chilli paste -1 tsp
8. Pepper powder - 1/2 tsp
9. Maida - 3 tsps
10. Corn Flour - 4 tsps
11. Water - As needed (few tsps of water)
12. Oil - For deep frying
13. Green chillies - 4 (finely chopped)
Spring onion leaves - 4 to 5
15. Lemon - 1


1. First blanch gobi florets in hot water for a minute so that dust or any insects in the gobi will come out

2. Now take all the above ingredients(from 2 to 11) in a bowl and mix nicely, dip blanched gobi florets in this batter so that the florets get a nice thick coat of the batter
3. Now fry these coated florets in hot oil
4. Fry twice so that florets become pretty crunchy
5. Drain the deep fried florets on a tissue paper and garnish with fried green chillies and curry leaves and fresh spring onion leaves
6. Also squeeze a lemon as it gives a real extra tangy taste
7. Delicious n yummy yummy fuming Gobi 65 is ready to serve hot