Sunday, 22 September 2013

GOBI 65



CAULIFLOWER FRY

WHAT YOU NEED:

Cauliflower - 1 small ( 1 cup florets )
Capsicum - 1 medium, cut in big pieces
Onion - 1 medium, cut in big pieces
Spring onion - 2 tbsp, cut in 1" pieces
Red chilly sauce - 1 tsp
Soya sauce - 1 tsp
Curry leaves - 3 sprigs
Salt - to taste
GOBI 65

For the marinade :

Garlic - 5 cloves
Ginger - 1 1/2 inch piece
Raw rice - 1/4 cup
Kashmiri chilly - 5-6
Plain flour - 1/4 cup or 2 tbsp
Vinegar - 1 tsp
Salt - to taste
LOVELY STARTER! GOBI 65

HOW TO MAKE :

Firstly immerse cauliflower florets in to the salt and turmeric water for 1/2 an hour.
Drain and wash thoroughly and keep aside.

Now Make a paste from ginger and garlic.
Powder raw rice and kashmiri chilly without adding water.

In a mixing bowl mix florets, raw rice powder, plain flour, vinegar, salt, ginger and garlic paste. Just sprinkle little water to make the paste little wet. Combine well so that all the florets are coated well. Keep for 1/2 an hour.

Heat kadahi with enough oil in it. When hot deep fry the florets till crisp. Remove.

Remove the excess oil from the kadahi, leaving only 1/2 tbsp oil.
Fry curry leaves till crisp.
Add onion, spring onion and capsicum. Stir only for a minute. 
Now add florets, salt, red chilly sauce, soya sauce and mix well.

Serve hot.





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