Gobhi 65

Got a request to post some Indo-Chinese dish in Jain Series, and here I'm with a restaurant style "Gobhi 65", deep-frying cauliflower florets and then stir-frying it with Chinese spices makes a wonderful appetizer! This dish can be prepared in many ways, but I love fried one out of all... Optionally, you can bake or grill them as well for a healthy-version :)  

When I had it 1st time, I wondered why is it called Gobhi '65' and not '19' or '22' or anything else??!!! And I google-d it to find out a reason, which confused me more n more as there are number of reasons given by people. 

i.e. Because it was a replica of Chicken 65! Some lady of 65 yrs invented this for his son! Original recipe had 65 different ingredients for making! n what not... Too funny, isn't it??   

I know, you must have started thinking by now :P Add a list of your reasons to this dish... 

INGREDIENTS:

15-16 Cauliflower Florets

1 tsp Ginger paste

1/4 cup Capsicum (cut into cubes)

1/2 tsp Cornstarch

1/2 tsp Soya Sauce

1 tsp Red chilly sauce

1/4 tsp Black pepper powder

Salt, to taste

2 tsp Oil

For Batter--

1 tsp Plain Flour

1 tsp Cornstarch

Salt, to taste

Oil, for deep-frying

METHOD:

- Wash all the florets under tap water and parboil them for 4-5 mins.

- Drain and rinse with cold water.

- Mix plain flour, cornstarch, salt in a bowl and add water to get a thick batter consistency.

- Heat oil in deep-frying pan. Once oil reaches smoking point, turn the heat to medium-high.

- Dip each cauliflower floret in batter and slide 4-5 at once carefully for deep-fry.

- Turn it around and fry till they are golden-brown in color and crisp from outside.

- Take them out on absorbent paper to drain excess oil.

- Mix cornstarch, soya sauce, red chilly sauce, salt and pepper powder in a small bowl. And make a slurry by adding water.

- Heat 2 tsp oil in a stir-fry pan and add ginger paste, capsicum in it. 

- Saute it for a while and add fried gobhi (florets) along with cornstarch slurry.

- Mix well to coat all the florets with brown paste. Cook for a few seconds on high heat and serve hot!!! 

SJ's NOTE (for non-Jain version):

- Optionally, spring onion whites and garlic paste can be used added with ginger paste. 

- In that case, turn off the heat and sprinkle spring onion greens as well before serving.