Gobi 65

Gobi 65 is one of the favourite appetizers for everyone. My DD likes it so much and wants it every time we go to a restaurant but I always restrict her because of the usage of artificial colour in the same. I make it at home instead  and she loves it. This helps in avoiding the colour as well as the re-frying of oil (which usually happens in restaurants). For the colour, I use the home made red chilli paste. I assure you that this will not make you feel guilty as we know what goes in while preparing the dish. Make this starter for your kids and they will appreciate you for being a great cook.

Ingredients:

Method:

1. Keep the cauliflower florets in warm water with salt for sometime. Wash it and drain. Pat them dry and keep in a bowl.

2. In another bowl, make a batter of corn starch,all purpose flour and rice flour (optional) with red chilli paste, ginger garlic paste, garam masala, salt and the required water. The batter should not be too thick or too thin. The colour of the batter depends upon the colour of the red chilli paste. You can play around with the quantity of the flour for your desired consistency.

3. Pour the batter over the cauliflower florets and mix well so that the batter coats the florets.

4. Heat oil in a big pan. When the oil is hot (flame to be medium high), fry the cauliflower till they are golden brown. Fry the curry leaves too (I did not have many so you can hardly see them) and drain them on a tissue. They would be really crispy due to the addition of rice flour.

5. Garnish with green chillies and onion rings.

6. Serve it with ketchup if you like.