Monday, November 17, 2014

Gobi 65

Gobi 65
Gobi 65

Cauliflower Florets
2 cups
Rice flour
½  table spoon
Corn flour
3 table spoon
Turmeric powder
¼ tea spoon
Ginger-Garlic paste
½ table spoon
Garam masala
¼ tea spoon
Hung curd
¼ cup
Chilli powder
1 table spoon
As required
Coriander leaves
Few(chopped to sprinkle)
Curry leaves
Few to Sprinkle
1 pinch
For deep fry

Gobi 65 Preparation method:
  • Add a pinch of turmeric powder and 1 tea spoon salt in warm water and deposit the cauliflower florets in it for 5-10 mins. Once the worm starts to float in water remove the worm and clean the florets thrice and drain it set aside.
  • Mix rice flour, corn flour, ginger-garlic paste, turmeric powder, garam masala, hung curd, chilli powder, asafoetida and salt together. Add the cauliflower in it and allow marinating for 30 mins.
  • Heat the oil and fry it till crispy. Fry the curry leaves in 1 tea spoon oil and sprinkle it along with coriander leaves.

Note: To make hung curd hung the curd in clean cloth for 2-3 hours to drain water and then use it.

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