Welcome to a space where the timeless tastes of Kerala meet the inspirations of global cuisine. From the earthy aroma of black pepper and cardamom to the richness of olive oil, cheese, and pasta, this blog celebrates the art of blending tradition with innovation. Here, you’ll find authentic Kerala recipes, international classics with a Kerala twist, and culinary stories that connect cultures across the table.
Tuesday, 6 November 2012
GOBI 65
GOBI 65
INGREDIENTS
FOR MARINATING GOBI / CAULIFLOWER
CAULIFLOWER-1; SEPARATED INTO FLORETTES
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1 /4 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1/2 TABLESPOON
EGG-1
CORN FLOUR- 1 TABLESPOON
ALL PURPOSE FLOUR/ MAIDA- 1 TABLESPOON
GINGER - GARLIC PASTE- 2 TABLESPOONS
LEMON JUICE- 2 TABLESPOONS
SALT
OIL
MIX ALL THE INGREDIENTS EXCEPT OIL
WASH CAULIFLOWER WELL
DRAIN WATER
MARINATE THE CAULIFLOWER FLORETTES WITH THE MIXTURE
KEEP ASIDE FOR 2 HOURS PREFERABLY IN A REFRIGERATOR
DEEP FRY IN OIL
CURD MIX
THICK YOGHURT - 1/2 CUP
RED CHILLY POWDER- 1/2 - 1 TABLESPOON
CORNFLOUR/ ALL PURPOSE FLOUR- 1 TABLESPOON
MIX THE INGREDIENTS
KEEP ASIDE
FOR SEASONING
OIL
GREEN CHILLIES- 3
CAPSICUM- 1 CHOPPED
ONIONS-1 TO 2
HEAT 2 TABLESPOONS OIL IN A PAN
FRY ONION FOR 1 MINUTE
NOW ADD GREEN CHILLIES AND CAPSICUM
FRY FOR 2 MINUTES
ADD CURD MIXTURE
NOW ADD FRIED CAULIFLOWER
MIX WELL
YOU CAN ADD SALT IF NEEDED
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