Thursday, December 04, 2014

Gobi 65 Restaurant Style | North Indian Starter

Gobi or Cauliflower 65 is a popular North-Indian Starter and I had thought its difficult to attain that Restaurant-style taste and hence never gave it a try. But this week's theme is about Starters and Gobi-65 is our family favourite as well. So, made up my mind to give it a go. To my surprise, with such an easy recipe and simplest of ingredients, it turned out so well like we had tasted in Restaurants except that deep red colour and attractive look, induced by artificial colour.I personally tend to avoid artificial colours or flavours to the extent possible, so we really did'nt mind about the way it looked. In fact, this Golden brown crisps were just as tempting. Blanched cauliflower florets marinated in a spicy batter for 2-3hrs is essential to get perfect Restaurant-style Gobi-65. Other than the resting time, there is'nt any complicated steps involved. So, do try this wonderful appetizer and enjoy!

Blogging Marathon - Wk1, Day2
Theme - North-Indian Party Starters

Preparation time - 10mins
Resting time - 2-3hrs
Cooking time - 15-20mins
Serves - 4

Ingredients:
Cauliflower florets - 1, medium-sized 
Salt - As needed
Turmeric powder - 1/2tsp
Oil - 1 cup, to deep fry

For the Marinade:
All-purpose flour / Maida - 4tblsp
Cornflour - 4tblsp
Thick curd - 1tblsp
Chilli powder - 1tsp
Garam masala / Chaat masala - 1tsp
Green chilli paste - 1tsp
Soya sauce - 2tsp
Ajinomotto - a pinch
Salt - As needed

Method:-

1.  Take washed cauliflower florets in a pan, add water, salt and turmeric powder and let it boil for 4-5mins. This process is called blanching. It has to be done only for a maximum of 5mins. DO NOT overcook and make it soft.

2.  Drain and let it sit aside.

3.  Mix all the ingredients needed for the Marinade and add just enough water to prepare a thick batter. DO NOT make the batter thin as it will not get coated on the florets.

 4.  Toss in the blanched Gobi florets so that all parts are nicely coated with the spiced batter. Cover and let it sit for 2-3hrs so that the flavours blend well and get incorporated. 

5.  After 2-3hrs, heat oil in a pan and deep fry the Marinated Gobis in batches, until golden.


Sprinkle Chaat Masala and serve it as such for a great Starter or Appetizer or just as a snack with a cup of Tea or Coffee. It just tastes amazing!

Sending the first pic to my dear buddy Varada's First Blog Anniversay Food Photography Event. She has a wonderful space with so many interesting recipes and honestly I was amazed when I came to know it is just an year old. Congrats Varada and wish you many more enjoyable years in blogging. A little about this pic - I tried to capture the evening mood of having this snack with a cup of hot tea and a favourite book. The background blurriness which adds depth to the dish is something which Iam trying to achieve. I was happy with the result, though I need to go a long way in perfecting it. 





Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42

11 comments :

  1. Isn't it a great feeling when you nail something that your whole family enjoys?

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    1. Rightly said Varada. It gives immense joy.

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  2. Omg, you are torturing me..Am craving for some deep fried gobi 65..

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  3. So irresistibly and tempting Gobi 65.

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  4. What a delicious and crispy looking gobhi 65. Perfectly done.

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  5. wow tempting and delicious gobi 65 :) perfectly made dear !!

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  6. What a lovely picture you got for us..looks so sinful!

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  7. This is truly a sinful appetizer! I am very tempted to make some :)

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