Gobi 65/ Cauliflower 65 – Indian Appetizer Recipe

+Gobi 65Cauliflower is available all year around in the place we place. I love to make snacks like Cauliflower manchurian. Today I have something different to share using Cauliflower. It is Cauliflower 65 which makes a wonderful snack along with your evening tea or when you have some company.

 

 

Serves: 2 to 3 adults
Preparation time:  10 mins
Cooking time: 20 mins
Ingredients:

  • Medium Cauliflower (florets, blanched) – 1/2 no
  • All Purpose Flour – 1/3 Cup
  • Corn Flour – 1/2 Cup
  • Curry Leaves – 1 sprig
  • Black pepper powder – 1/2 tsp
  • Kashmiri Chilli Powder – 1 1/2 tsp or to taste
  • Salt – to taste
  • Cumin Powder – 1/2 tsp
  • Coriander Powder – 3/4 tsp
  • Green Chillies (slit) – 5 or to taste
  • Ginger and Garlic Paste – 1/2 Tbsp
  • Water – 1/4 Cup or as required to make a stiff batter
  • Oil – for deep frying

Process:

For making Batter:

  • In a mixing bowl add all purpose flour, corn flour, salt, pepper powder, cumin powder, coriander powder, ginger and garlic paste, red chilli powder.
  • Mix well and add water to the dry ingredients to make a stiff and smooth batter without lumps.

For Frying:

  • Add cauliflower florets and mix gently with the batter.
  • Heat the oil for deep frying.
  • Deep fry the cauliflower florets in medium hot oil till they become crispy (approx 7 mins)
  • Fry the cauliflower florets in batches taking care not to crowd the pan.
  • Finish frying all the batter coated cauliflower. Set them aside.
  • In the same oil fry green chillies, curry leaves and add them immediately to the fried florets.
  • Squeeze some lemon juice on top for extra freshness.
  • Serve hot with chutney or sauce of your choice.

Tips:

  • For blanching the cauliflower simply drop the cauliflower florets into the hot boiling water and let them sit in the water for 10 mins or until they are just tender
  • Rest the batter mixed with florets to get marinated which results in  flavorful Gobi 65. If running out of time, simply fry immediately.
  • For crispy Gobi 65 one should make sure the batter is thick enough to coat the cauliflower florets.
  • While frying the florets take time and fry them on medium heat for 7 mins atleast or until crispy enough.
  • One can use any other vegetable like Potato, soya chunks, paneer, mixed vegetables instead of cauliflower and make different variations.

 

 

 

 

Cilantro Coconut Chutney – Side dish for Idli, Dosa, Upma

Cilantro Coconut ChutneyAny South Indian Breakfast is incomplete without a chutney as an accompaniment. Most common chutney is the humble Coconut Chutney. Addition of cilantro while making the chutney gives a new dimension to the normal coconut chutney. Try this coconut chutney for your next breakfast. You’ll know what I’m talking about.

 

 

 

 

 

Serves: 3 people
Preparation time – 5 min
Cooking time – 10 mins
Ingredients:

  • Grated Coconut – 1/2 Cup
  • Cilantro (washed) – 1/2 cup
  • Green chillies (slit) – to taste
  • Roasted GramDal (Dalia) – 1/4 Cup
  • Ginger – small piece
  • Salt – to taste
  • Mustard Seeds – 1/2 tsp
  • Oil – 2 Tbsp
  • Urid Dal – 1/2 tsp
  • Dry Red Chillies – 2 no
  • Curry Leaves – 1 Sprig

Process:

  • In a pan, add 2 tsp of water and add the cilantro to cook for 2 mins. Once the cilantro wilts, remove from the pan and set it aside.
  • Add 1 Tbsp of oil and fry green chillies, ginger for 30 secs.
  • Add dalia and fry for 30 secs.
  • Next add the coconut and fry for 30 secs. Add salt. Cool the roasted mixture completely and blend to a fine paste using some water (as required)
  • Seasoning:
  • In a pan add the remaining oil, once it is moderately hot, add mustard seeds.
  • Once they start to pop, add in urid dal, curry leaves, dry red chillies and fry till the dal slightly changes to golden brown.
  • Immediately pour this seasoning into the blended chutney. Mix the chutney with the seasoning and Enjoy with your breakfast recipe.

 

Homemade Vanilla Ice Cream (Smooth and Creamy Ice Cream Recipe)

Vanilla Ice CreamNothing would be better than having an ice Cream on a hot summer day. Here is the basic evergreen Vanilla Ice Cream recipe that we all love. It is incredibly smooth and just melts in mouth and light on your tummy.

 

 

 

 

 

 

Serves: 4
Preparation time – 5 mins
Cooking time – 10 mins
Waiting time – 2 hrs min
Ingredients:

  • Heavy Cream – 1 1/2 Cups
  • Whole Milk – 1 1/2 Cups
  • Corn Starch – 2 Tbsp
  • Sugar – 5 Tbsp
  • Pure Vanilla Extract – 2 tsp

Process:

  • Make a smooth paste by mixing 2 Tbsp of Milk with the Corn Starch. Keep it aside.
  • In a medium sauce pan, add bring the milk to boil on medium heat. Then slowly add in the corn starch and milk paste stirring all the time.
  • Keep stirring and add heavy cream and cook it further for 3 more mins stirring all the time.
  • Pass the cooked cream and milk mixture through the sieve to remove any lumps. Discard all the lumps.
  • Add in Vanilla Extract. Allow the remaining smooth cream and milk mixture to come to room temperature. Cover the mixture with cling wrap such that it touches the surface of the cream mixture.
  • Refrigerate for 1 hr atleast or overnight would be even better.
  • Then remove the bowl from the refrigerator, transfer into the ice cream bowl. Place the churner and turn it ON.
  • Your Ice Cream will be done in 20 – 25 mins. Serve it immediately to enjoy soft serve Ice Cream.
  • If not put in air tight container and freeze until ready to use. 5 mins before serving get the container out from the freezer to make the scoopable.
  • Serve it as it is or with any sauce or fruits of your choice. Enjoy!

 

Plantain Podimas/ Aratikaaya Podi Koora

Plantain PodimasPlantain Podimas is a perfect everyday vegetable recipe. Fresh Lemon juice, ginger are the key ingredients which add a zing to this curry. So now you know what to do with the plantains when you see them at the grocery store ;)  Serve it with hot steamed rice and Papad.

 

 

 

 

 

Serves – 3 adults
Preparation time – 5 mins
Cooking time – 15 mins
Ingredients:

  • Raw Plantains (peel, wash, chopp in bite size pieces) – 2 medium
  • Oil – 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Chanadal – 1 tsp
  • Urid Dal – 1 tsp
  • Ginger(Chopped) – 1/2 tsp
  • Green Chillies – to taste
  • Turmeric Powder – 1/4 tsp
  • Curry Leaves – 1 Sprig
  • Salt – to taste
  • Cilantro (chopped) – 1 Tbsp
  • Onion (finely Chopped) – 1/2 no
  • Dry Red Chillies – 2 no
  • Peppercorns (crushed) – 1/4 tsp or to taste
  • Lemon Juice – 1 Tbsp or to taste
  • Fresh Coconut (grated) – 1/4 Cup

Process:

  • In a pressure cooker add water and place another bowl to cook the plantain.
  • Add plantain into the bowl and add in 3 Tbsp of water.
  • Pressure cook till one whistle. Turn OFF the heat.
  • When all the pressure releases, remove the cooked plantains from the cooker and slightly mash it.

Seasoning:

  • In a pan heat oil, to the medium hot oil add in mustard seeds and allow to pop.
  • Add in cumin seeds, chanadal, urid dal, green chillies, turmeric powder, dry red chillies, ginger, wait till dals turn golden.
  • Keep mixing and add onion, curry leaves and cover till the onion becomes translucent.
  • Add salt, pepper powder, coconut and cook further for 30 secs.
  • Add cooked plantain and lemon juice. Mix well. Cook covered for 2 mins to help the plantain absorb the flavors from the seasoning.
  • Finally top it off with cilantro.
  • Serve with hot steamed rice and papad on side.

 

 

 

Masala Puffed Rice – Indian Snack Video Recipe

Masala Puffed RicePuffed rice is tossed with flavorful seasoning to make it a delicious snack for your tea time. Enjoy this guilt free snack!!!

 

 

 

 

 

 

 

Servings- 10
Preparation time- 5 mins
Cooking time- 10 mins
Ingredients:

  • Puffed Rice – 5 Cups
  • Oil – 3 Tbsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Dry Red Chilli – 4 no
  • Asafoetida- pinch
  • Desicated Coconut – 1/4 Cup
  • Roasted Chanadal (Dalia) – 1/4 Cup
  • Peanuts – 1/4 Cup
  • Cashews- 1/4 Cup
  • Curry leaves – 1 Sprig
  • Red Chilli Powder – 1 tsp or to taste
  • Salt – 3/4 tsp or to taste

Procedure:

  • Blend Salt to a fine powder in a spice grinder or using mortar and pestle.Then blend red chilli powder, coconut till oil oozes out. Set it aside.
  • In a wide pan, heat oil. When it is moderately hot add in mustard seeds, wait till they pop completely. Add cumin seeds, dry red chillies, asafoetida, Curry leaves and fry for 30 secs.
  • Add in your Raw peanuts and fry for 30 secs then add cashews and roasted chanadal and fry them for 30 secs. Go ahead and add your blended red masala and toss in your puffed rice. Toss them on heat for 5 mins, mixing them around.
  • Allow them to cool completely then transfer to an air tight container. Have it with your tea or enjoy them as they it is.

 

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