August 08, 2013
Gobi 65, restaurant style of cooking is a classic dish that most of the kids, young and oldies love savouring mainly for its crunchiness, peppery taste, visually enticing and easy to prepare snack. The freshness of cauliflower, artistically cut into florets and coated in a blend of all-purpose, corn flour(s) mixed with spices and deep fried until golden in colour makes this snack a super hit dish which can be eaten as a tea time snack or bar snack.
Generally restaurant style of Gobi 65 looks very alluring for its radiating and vibrant colour where red colour is often added to the Gobi 65. Nevertheless even without the red colour, Gobi 65 can be prepared exceptionally great to allure our taste buds and make it eye catchy. Cauliflower is incredibly versatile and has an array of recipes that we can make with. A crusty, spicy, fried, full of flavours fresh snack is always a mesmeric dish that we crave and throng for. Normally cauliflower when lightly steamed and stir fried with little pepper or baked does not make a tempting dish because it doesn’t give a strong flavour on its own but the flowery veggie balances nicely well with seasonings when mixed in the right measures and fried makes it delectably graceful.
Versatility of Cauliflower
Cauliflower is a very flexible vegetable with a unique texture and ability to absorb flavours. It is a nutritious vegetable which can be served in main course, side dish or as starter. Cauliflower blooms with a nutritional punch rich in antioxidants and phytonutrients. Glucosinolates contribute to cauliflower’s distinct aroma and flavour. It is also a rich source of vitamin C, Vitamin K, fiber and deserves a diet meal status that is included in salads, side dishes and stews.
Indian cuisine is diversified and has a choice from mild to very piquant spices that are added to make some simple to very ornate dishes. Cauliflower can also be used for a simple side dish like Cauliflower pepper fry to a lavish heavily spiced Shahi recipe such as Gobi Musallam. Cauliflower when cooked has a slightly sweet, milky and nutty flavour and mingles exceptionally well with spices and arises out from its subtle taste and adapting itself within the spices giving a delicacy to the palate.
Various Cauliflower recipes
There are umpteen 65 snack recipes and a variety of variations can be given to make this vegetable deliciously palatable. Cauliflower balances well with potatoes, eggplants, peas etc. Some of the classic and lip-smacking dishes are Honey Lemon crispy Cauliflower, Cauliflower curry, Cauliflower kaju curry, Gobi Aloo ki Sabzi (cauliflower and potato curry), Cauliflower and brinjal curry, Cauliflower paratha, Tandoori Cauliflower, Mutton cauliflower, carrot and cauliflower pickle etc.
How to prepare Gobi 65:
Cauliflower - 1 no
All-purpose flour - 3 tsp
Corn starch - 4 tsp
Red Chilli paste - 1 tsp
Coriander, chopped - ½ bunch
Curry leaves, chopped - 2 springs
Garam masala - ½ tsp
Ginger garlic paste - ½ tsp
Pepper powder - ½ tsp
Salt - to taste
Oil for deep frying
Take cauliflower florets; blanch them in hot water for a minute.
Take a bowl, add salt, ginger garlic paste, garam masala, coriander, curry leaves, red chilli paste, pepper powder, all-purpose flour, corn starch and little water.
Mix all ingredients well to make a thick batter and pour this batter on the cauliflower florets.
Coat the mixture to the cauliflower and deep fry them twice.
Deep fry green chilli and curry leaves along with cauliflower.
Serve them hot.
There are many variations in making Gobi 65. A must try Gobi 65 snack and feel the crunch in between your pearly teeth when you bite and enjoy its robust flavours. Watch and enjoy making of Gobi 65 at: