how to make Gobi 65 Cauliflower 65 Restaurant Style of Cooking recipe

Gobi 65/ Cauliflower 65 cooked the restaurant style is truly tempting and enticing. Blanched cauliflower florests nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. Gobi 65 is a popular appetizer or starter.
Gobi 65 Cauliflower 65 Restaurant Style of Cooking



Author Vahchef Servings 4 persons
Published August 08, 2013 Cooking Time (mins) 10
Main Ingredient Cauliflower Preparation Time 10 mins
    30.3 cals calories

Description
Gobi 65/ Cauliflower 65 cooked the restaurant style is truly tempting and enticing. Blanched cauliflower florests nicely coated with a spiced batter and deep fried twice to give that zest and crunchiness. Gobi 65 is a popular appetizer or starter.

Ingredients of Gobi 65 Cauliflower 65 Restaurant Style of Cooking

Ingredient Name Quantity Unit
Curry leaves(chopped)  2 Springs
Coriander leaves(chopped)  1/2 Bunch
Salt  0 To Taste
Chilly paste  1 Teaspoons
Pepper corn powder  1/2 Teaspoons
Garam masala  1/2 Teaspoons
Ginger garlic paste  1/2 Teaspoons
Oil  0 To Fry
All purpose flour  3 Teaspoons
Corn starch  4 Teaspoons
Cauliflower (medium size)  1 Numbers


Directions
  1. Take cauliflower florets blanch them in hot water for 1 minute.
  2. Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch.
  3. Add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice.
  4. Green chilly and curry leaves also deep fried along with cauliflower, then serve this hot.
About Recipe
How to make Gobi 65 Cauliflower 65 Restaurant Style of Cooking
(10 ratings)
103 reviews so far
prep time
10 mins
Cook time
10 mins
Total time
20 mins
Gobi 65 Cauliflower 65 Restaurant Style of Cooking
Restaurant Style Gobi 65 Cauliflower 65 Restaurant Style of Cooking
Author : Vahchef
Main Ingredient : Cauliflower
Servings : 4 persons
Published date : August 08, 2013
Ingredients used in Gobi 65 Cauliflower 65 Restaurant Style of Cooking
→ Curry leaves(chopped) 2 Springs.
→ Coriander leaves(chopped) 1/2 Bunch.
→ Salt To Taste.
→ Chilly paste 1 Teaspoons.
→ Pepper corn powder 1/2 Teaspoons.
→ Garam masala 1/2 Teaspoons.
→ Ginger garlic paste 1/2 Teaspoons.
→ Oil To Fry.
→ All purpose flour 3 Teaspoons.
→ Corn starch 4 Teaspoons.
→ Cauliflower (medium size) 1 Numbers.
How to make the recipe:
  1. Take cauliflower florets blanch them in hot water for 1 minute.
  2. Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch.
  3. Add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice.
  4. Green chilly and curry leaves also deep fried along with cauliflower, then serve this hot.
Articles

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 CauliflowerCauliflower 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.

https://www.youtube.com/watch?v=v9NM9tbAOcw

How to prepare Gobi 65:

Ingredients:

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

Directions:

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:

https://www.vahrehvah.com/Gobi+65+Cauliflower+65+Restaurant+Style+of+Cooking:8527

Recipe Tips by vahchef for Gobi 65 Cauliflower 65 Restaurant Style of Cooking


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