GOBI/CAULIFLOWER 65

     Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets.  There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants.  Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent.  Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
     Gobi/Cauliflower 65 is a simple recipe with minimal ingredients.  Every South Indian state has its own variation of this recipe.  In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
     The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.



Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes

HOW TO COOK GOBI/CAULIFLOWER 65 

INGREDIENTS :

To Clean & Soak :

Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste

To Marinate :

Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

• Clean and cut the cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Cauliflower Florets to the Marinade and mix well.
• Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
• Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
• Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
• Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the Cauliflower Florets well, before marinating them.
• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to suit your taste preference. 
• Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
• I have not used any food colouring in this recipe.
• For a total Vegetarian Version avoid adding Egg in the marinade.
• Can convert the same recipe into Gobi/Cauliflower Manchurian.
• Once the Cauliflower florets are deep-fried, add the sauces & Seasonings, toss them up on a high flame for Gobi/Cauliflower Manchurian Recipe.