Gobi 65/ Indo-Chinese deep fried Cauliflower

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There are umpteen number of recipes for Cauliflower 65 on the net and you might ask why am posting then? My blog is more of a journal of recipes that I try and publish only when I think it is almost close to perfection (although there is always room for improvement).  I refer to my recipes next time I make it. I always had one complaint from my husband that I am not consistent in cooking and this is a way to correct this mistake of mine.
Here is my version of Cauliflower 65 that I make at home. 

Ingredients
For Deep fry:
  1. 1 big cauliflower cut into small bite size pieces
  2. ½ cup besan/chickpea flour/kadalai mavvu
  3. ¼ cup rice flour
  4. ¼ cup corn flour
  5. 1 teaspoon ginger garlic paste
  6. 1/4 tsp red chilli powder
  7. a pinch of red food color( optional)
  8. 1 teaspoon salt (adjust)
For Garnish:
  1. ½ diced cup onions, chopped
  2. ½ diced cup bell peppers, chopped
  3. 3 to 4 green chillies cut into 1 inch piece
  4. 2 tablespoon green onions (white part)
  5. ¼ teaspoon chilli powder
  6. 2 tablespoon dark soy sauce
  7. 2 tablespoon green onions ( green part)
  8. coriander & curry leaves to garnish
  9. 2 tablespoon oil
Directions
  1. Wash the cauliflower well, Drain the water and mix all the ingredients for deep frying. Mix water if necessary ( the cauliflower has to be well coated). Deep fry in small batches and set aside.
  2. Heat oil in a kadai/ pan and add onions, bell peppers, green chillies, green onions (white part), curry leaves and little salt just for the onions. Sauté well for few minutes .
  3. Now add chilli powder and soy sauce. Mix well and add fried cauliflower florets and sauté on high heat about 2 minutes. Remove from heat and garnish with green onions ( green part).
Serve with Chinese Fried Rice OR with regular south Indian meals.

19 comments:

  1. Irresistible gobi 65,feel like finishing that wonderful plate..

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  2. I love gobi65...the name misleaded me..:)So much used 2 call gobi65,cauliflower65 made me confused for a minute..looks yummm

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  3. First time here..u have a wonderful space with mouthwatering recipes n pics... Happy to follow you..Visit mine as time permits...
    Sunanda's Kitchen

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  4. @ Prathibha, You are right. I will change it to Gobi 65.

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  5. looks delicious and so tempting picture ... will try this soon ....

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  6. very nice picture.BTW Iam leaving Brussels to Chennai next week.will be taking a long break this time :)

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  7. There maybe umpteen recipes for this but this is honestly the first time I am encountering it. Curious as to why it is called cauliflower 65...

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  8. Wow .. lovely. Color is so perfect. Got to try it out sometime.

    Vardhini
    VardhinisKitchen

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  9. I hear you, I have the same problem while cooking. It is hard to make the food taste the same every time especially when I am trying to cook my Mom's recipes. These days I have even started noting down the weight of certain ingredients so that I can get close to my Mama's cooking. Gobi 65 is our all time favorite..

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  10. This comment has been removed by the author.

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  11. Wow.....beautiful pic! Great recipe! I have posted few Indo-chinese recipes too. Check them out at:

    http://www.shvetasrecipes.blogspot.com/

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  12. one doubt...we need to use besan or maida for coating???I use to make it using maida...

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  13. Rakhee,
    I use beasn & rice flour and not maida. You could also use corn flour instead. Let me know how it turns out.

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