The younger one loves cauliflower. And we have been having a variety of cauliflower curries. With masala, without masala, in mixed veggetable rice and so on. And I wanted to try something different. And came across Gobi 65 at Rak's Kitchen, Sharmis Passion and even one with a Indo-chinese twist at Tasty Appetite. So this is a bit from all, though I skipped adding the soya sauce.
Ingredients:
Cauliflower - 1 - cut into decent medium sized florets
Corn flour - 3tbsp for each batch of say 10-12 florets
(I did not have cornflour so I used rice flour which worked as well, but preferable to use cornflour)
Thick yogurt - 2 tbsp
Salt to taste
Chilie powder - as per your liking - approx 3/4 - 1 tsp
Coriander powder - 1 tsp
A pinch of soda ( keep it a pinch otherwise may absorb too much oil or avoid it altogether)
Ginger - Garlic paste - 1/2 tsp
Curry leaves - quite a few
After cleaning the cauliflower, blanch it in some hot water till the cauliflower just begins to get tender but still has a bite.
Drain the water and allow it to stay in a colander till most moisture is let out.
Also prepare the curry leaves too. Wash it well in advance and spread it out to dry so that it does not absorb oil while frying.
In the meantime, mix ingredients - cornflour/rice flour, yogurt, chilie and coriander powder, salt, ginger-garlic paste. Add just a little water till a nice thick batter is obtained.
Do not make a watery batter - once again the danger of the batter splitting up in hot oil and the cauliflower getting soggy and oily
Heat the oil in a wok for deep frying
Take each floret, dip in batter and deep fry.
Once the coating gets crisp, drain out all oil and place on a tissue.
Do this in small batches.
Also put in the curry leaves in hot oil to get the crisp leaves.
Serve this along with the gobi 65. Rings of onion can be a nice accompaniment too.
Preferably serve hot.
Ingredients:
Cauliflower - 1 - cut into decent medium sized florets
Corn flour - 3tbsp for each batch of say 10-12 florets
(I did not have cornflour so I used rice flour which worked as well, but preferable to use cornflour)
Thick yogurt - 2 tbsp
Salt to taste
Chilie powder - as per your liking - approx 3/4 - 1 tsp
Coriander powder - 1 tsp
A pinch of soda ( keep it a pinch otherwise may absorb too much oil or avoid it altogether)
Ginger - Garlic paste - 1/2 tsp
Curry leaves - quite a few
After cleaning the cauliflower, blanch it in some hot water till the cauliflower just begins to get tender but still has a bite.
Drain the water and allow it to stay in a colander till most moisture is let out.
Also prepare the curry leaves too. Wash it well in advance and spread it out to dry so that it does not absorb oil while frying.
In the meantime, mix ingredients - cornflour/rice flour, yogurt, chilie and coriander powder, salt, ginger-garlic paste. Add just a little water till a nice thick batter is obtained.
Do not make a watery batter - once again the danger of the batter splitting up in hot oil and the cauliflower getting soggy and oily
Heat the oil in a wok for deep frying
Take each floret, dip in batter and deep fry.
Once the coating gets crisp, drain out all oil and place on a tissue.
Do this in small batches.
Also put in the curry leaves in hot oil to get the crisp leaves.
Serve this along with the gobi 65. Rings of onion can be a nice accompaniment too.
Preferably serve hot.
