Chilli Gobi /Spicy Cauliflower sauteed with onions,capsicum and sauces- An Indo-Chinese dish!!resturant style

Chilli Gobi /Spicy Cauliflower sauteed with onions,capsicum and sauces- An Indo-Chinese dish!!

Preparation Time:15 Minutes
Cooking Time: 20 Minutes
Total Preparation Time : 35 Minutes

As winter has started we cauliflower are easily available in market. And as discussed earlier about the fact, that cauliflower are at it's beat in winter's.So it's time to satisfy our craves with different variation of gobi...

Chilli (spicy) Gobi (Cauliflower)  is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.  In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sauteed with chopped onion, capsicum, garlic, etc. in soy and chili sauce.

There are two different variants of chilli gobi, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, maida flour/all purpose flour, spring onion, capsicum, soy sauce, chili sauce, minced garlic, ground pepper, etc. and has typical garnish of spring onion.Its taste can vary from mild spicy to hot and fiery based on the recipe and personal preference.

I have came with my version of Chilli gobi tastes as delicious as resturtants. So let's start..

Course: Appetizer

Cuisine: India

Servings:4 person

Ingredients

Cauliflower florets-(Small size) 1 bowl

Onion 2 medium size  (Cut into cubes)

Capsicum 1/2 bowl (Cut into cubes)

Tomato 1/4 bowl(cut into cubes)

green chilli 2 (Juliana - can be adjusted as per your taste)

Ginger garlic paste-1tbsp

Garlic pods-5(chopped finely)

Ginger 1/2 inch(crusher/grated)

Maida/All purpose flour-1/2 cup

Cornflour 1/3 cup

Kashmiri chilli powder 1 tbsp(optional, I used it for good color)

Chilli sauce 1tsp(can be adjusted according to your personal preference)

Soya Suace 1tsp

Sugar 1 pinch

Onion rings 1 cup for garnishing

Vegetable Oil for frying and 2 tbsp

Water-3 cup for blanching+1/3 cup approx (as much required for batter)

Procedure

• Chop the cauliflower into florets (small/medium size according to your personal preference)
• Put in water bowl(Add salt in the water , it will help in getting out small larva in the cauliflower)
• Place a fry pan or kadhai add water once the water is heated
• Add pinch of salt and florets to it
• And cover it with lid and blanch it in simmer for 10 minutes
• After 10 minutes take it out on a strainer and keep it aside for 5 minutes
• Now take a mixing bowl add all purpose flour/maida, cornflour and ginger garlic paste ,chilli powder and water(as much required)
• Mix it properly with help of fork spoon to avoid lumps
• Now add salt to taste and batter is ready(batter should be thick not runny)
• Place fry pan and add oil once the oil is heated
• Now dip the blanched florets make sure all the florets are covered with the coating evenly
• Deep fry till all evenly cooked, crisped and light golden brown in colour.
• Take out and put it on tissue paper to absorb extra oil in it
• Repeat with all the batches
• Place fry pan and add oil once the oil is heated
• Add  green chilli,chopped/grated ginger and minced garlic saute it for a minute
• Now add onion petals and saute it for  another 2-3 minutes
• Now add capsicum and another 2-3 minute
• Now add tomato and cook for 1 minute
• Please make sure all ingredients shouldn't be over cooked
• Now add sauce and sugar 
• Now all fried florets and cook it in simmer for a while
• Just sprinkle some water to help in covered with florets
• Serve hot with with onions and sauce as appetizer
• Also served with roti,chapathi or rice too.
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Thank you all for showing your interest in my blog!!!

Will be back soon with a more recipes  of gobi/cauliflower with my twist!!!