Cookd Gobi 65 (25 grams)
- 20 min
- mild
- Serves 2
Gobi 65 of cauliflower florets in a 25 g pack of Cookd Madras 65 Masala batter, deep-fried crisp. Quick, mild, vegetarian, serves 2, 20 minutes, with video.
Good for: Party, Rainy Day
Ingredients
Cookd Madras 65 MasalaWater50 ml
Cauliflower, Florets250 grams
OilFor Deep Frying
Curry leaves1 sprigs
Contains: wheat, soya.
Nutrition
Per 1 person, and for all 2 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 2 people |
|---|---|---|
| Energy | 141kcal | 282kcal |
| Protein | 4.1g | 8.2g |
| Carbohydrate | 14g | 27g |
| Fat | 8.6g | 17g |
| Fibre | 3.3g | 6.6g |
| Sugar | 3g | 6g |
Cookd masalas for cauliflower
Method
In a bowl, add one packet of the madras 65 masala. Add half a cup of water to it and make it into a batter. Add the cauliflower florets to it and mix it using a spoon/fork till it combines evenly. Sprinkle the remaining masala and mix using a spoon.
Deep fry in hot oil till it is crispy. (2minutes) Garnish with fried curry leaves and serve it hot.
Before you start
- How long does Cookd Gobi 65 (25 grams) take?
- 20 minutes from start to finish. That is 10 minutes of preparation and 10 minutes of cooking.
- How many people does Cookd Gobi 65 (25 grams) serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Cookd Gobi 65 (25 grams) vegetarian?
- Yes. No meat, no fish and no egg.
- Is Cookd Gobi 65 (25 grams) spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Cookd Gobi 65 (25 grams)?
- 250 grams Cauliflower, 25 grams Cookd Madras 65 Masala, 50 ml Water, For Deep Frying Oil, 1 sprigs Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Cookd Gobi 65 (25 grams)?
- No, it is cooked in an open pot.
- How many calories are in Cookd Gobi 65 (25 grams)?
- About 141 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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