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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Friday, May 24, 2013

Gobi 65


Cauliflower - 1 clean and cut into small florets
Corn flour - 4 tbs
Rice flour - 6 tbs
Turmeric - 1/4 tsp
Ginger Paste - 1 tsp
Chilli Powder - 1 tsp
Pepper Powder - 2 pinch
Asafoetida - a pinch ( Optional)
Lime Juice - 2 tsp
Orange food coloring – a pinch
Salt - Acc to taste
Onion – chopped
Chaat masala – a pinch
Oil - for frying 


In a vessel of water put the cauliflower florets and add some salt and boil it for 5-8 minutes. Drain the water completely by using sieve. Shift the boiled cauliflower into a bowl and add the corn flour, rice flour, ginger paste, chilli powder, turmeric powder, pepper powder, asafoetida, salt (as per taste) orange food coloring ,lime juice, toss well in the bowl. If need sprinkle very little water in the bowl. Refrigerate it for some time (may be half an hour). Heat oil in a deep frying pan and take the marinated florets from the fridge and deep fry in the heat oil in medium to high fame till golden color.

Note: In the wok add the florets one by one because if you add too much it may stick together.

Garnish with chopped onion, sprinkle some lemon juice and chaat masala and serve hot.

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