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Cauliflower 65

With carefully chosen spices and vegetables, Indian fries always make you want to bounce up high. The unique mixes continue to be the essence and heart of the Indian subcontinent.

In Chef Deena’s Kitchen, the procedure for preparing Cauliflower 65 is elaborated on step-by-step in detail. Cauliflower is one of the healthiest vegetables and is capable of absorbing any flavor that is incorporated into it. Cauliflower 65, popularly known as Gobi 65, is a much-enjoyed recipe that falls under several categories, such as starter, appetizer, or tea time snack. This cauliflower 65 can be consumed as is, or else it can be served with tomato ketchup, chutney, mayonnaise, or any accompaniment of your choice.

There might arise many questions about the number “65” suffixed to many dishes. 65 is the suffix of a dish termed Chicken 65. The name has a way old history behind it. It is said that Chicken 65, the most favorite dish of people of all ages, was invented by Mr. A.M. Buhari, former Sherif of Madras, in the year 1965. Thus, the dish acquires the name Chicken 65 from the year it was invented.

The spices added, the color, and the taste of the dish keep one wanting more. When a question came as to why these cannot be enjoyed by vegetarians, there is a solution with multiple choices of vegetables, such as cauliflower, paneer, mushrooms, and soya, as an alternative to chicken.

One such delectable recipe is elaborated as follows, stepwise, with images for better understanding.

Serving
- 3 servings
Cooking Time
- 10 mins
Difficulty
- Intermediate

Ingredients:

1 Whole Flower
Cauliflower
2 Tbsp
Rice Flour
4 Tbsp
Besan Flour
3/4 Tsp
Turmeric powder
2 Tsp
Coriander Powder
1 1/2 Tsp
Kashmiri Chilli Powder
1/4 Tsp
Asafoetida
2 Tsp
Ginger Garlic Paste
A Pinch
Garam Masala Powder
1 1/2 No's
Lemon
As Required
Curry Leaves
As Required
Coriander Leaves
To Taste
Salt
For Frying
Oil

Directions:

1
The first and vital step in Cauliflower 65 preparation is to clean the Cauliflower florets. Add turmeric powder and salt to boiling water, then thoroughly mix them.
2
Once combined, drop the cut cauliflower florets into the water and immerse them for a few minutes. Strain the cauliflower florets from the water using a strainer.
3
The next step involves marinating the strained Cauliflower florets by adding Salt and Turmeric Powder to a mixing bowl.
4
Add coriander powder, red chili powder, asafoetida powder, and a pinch of garam masala.
5
Incorporate finely chopped coriander leaves, ginger garlic paste, rice flour, and besan flour into the mixture.
6
Add curry leaves, lemon juice, water, and mix until the masala is slightly coated with cauliflower, achieving the desired texture.
7
Fry marinated cauliflower florets in hot oil until crispy. Check the weight with a deep fry strainer and raise to ensure proper cooked. Add few springs of Curry leaves and fry.
8
The delicious and crispy Cauliflower 65 is now ready.