Tuesday, March 11, 2008

Gobi 65

This is a simple side dish that makes any meal special. It goes well with fried rice, veg biryani or any other variety rice. There are many different ways to do this. If you have already been doing this, try it this way for a change.

Actually, this is my mom's recipe. When she put in the ingredients I did not get a chance to measure it. So I just eye balled it. After that I just followed her instructions.I do it the same way too, but the difference is in the measure of ingredients. And I also add egg white. But here I have not used egg . It turned out perfectly fine, infact tastier than mine.

Cauliflower-1 (medium size)
onion- 1
green chillies- 3
garlic- 1
corriander leaves-few

for marinade:
turmeric- 1/4 tsp
chilli powder- 2 tsps
salt-as required
color powder- optional
cornflour- 1 tbsp
maidha- 2 tbsp
curd- 2 tsp
tomato sauce- 2 tsp

Cut cauliflower into bite size florets and put it in hot salted water for 2 to 3 mins. Drain and put all the ingredients under 'marinade'. Mix everything well without adding water. Keep it aside for 5 to 10 minutes. Heat oil and deep-fry the florets.

In a kadai, heat little oil and saute onion, green chillies, garlic and salt. Remove when onions are cooked but still crunchy. Add some pepper and corriander leaves. Keep this aside. After draining the cauliflower florets add it to the onion mixture. Mix well and serve with ketchup.Here is a bite for you...Enjoy the long weekend. See you guys next week.

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