GOBI 65/CAULIFLOWER CHILLY 65/காலி பிளவர் சில்லி 65

The most loved Cauliflower Chilly 65 which is served as a starter or appetizer in restaurants in Tamilnadu can be made deliciously at our homes too.

We cannot stop eating the cauliflower chilly with one piece. It is truly an addictive and enticing snack with a hot coffee or tea.

Preparation time: 10 minutes
Cooking Time: 10 minutes
Servings 4 persons.

How to make?

First step:

Ingredients:

Cauliflower 500 gm
Turmeric 1/2 tsp
Salt 1/2 tsp

Procedure:

Separate the florets from cauliflower stalk.
Wash several times.
Heat four cups of water on medium heat with turmeric and salt.
Let them half cooked in boiled water for 2 minutes.
Drain the florets and set aside to cool down.

Second step:

half cooked florets.
Salt 1/2 tsp
Red chilly powder 1 tsp
Garlic ginger paste 2 tbsp
Raw rice flour 1 tbsp
Corn flour 1 tbsp
All-purpose flour 1.5 tsp
Karam masala powder 1/2 tsp
Half a lemon
Ghee 1/2 tsp
Fresh curd 1 tbsp

Procedure:

In a dry mixing bowl, transfer the drained half-cooked florets. add salt, Red chilly powder,
Ginger garlic paste, Raw rice flour, Cornflour, All-purpose flour.
Mix to coat well.
Add Karam masala powder.
Squeeze the lemon.
Mix to combine.
Add ghee and curd and mix well to combine.
Set aside for 2-5 minutes.

Third Step:

Ingredients:

Groundnut oil 500 ml
A few onion rings
Lemon wedge 1 pc

Procedure:

Heat the groundnut oil on medium heat until the oil reaches deep-fry temperature.
Once the oil is hot enough to deep-fry, reduce the flame to low.
Drop the florets one by one into the hot oil carefully.
Let them deep-fried for 2 minutes on low heat.
Now increase the flame to high to get crispy and golden brown cauliflower fries.
Take them out and drain the excess oil by holding the slotted spoon above the oil.
Place them on oil absorbent paper towels.
Repeat the process for the remaining batches.
Serve hot with onion rings and a lemon wedge.

The homemade cauliflower chilly 65/Gobi 65 is an easy-to-make snack and the right choice of evening time snack with hot tea or coffee in winter evenings or the rainy days.

It can be served as the best combination of any meal!
Check out!

HEALTHY KAADAI CURRY KUZHAMBU/QUAIL MEAT STEW/காடைக் கறிக் குழம்பு

Try Quail in Coconut base with a perfect blend of spices that leaves you with tender quail meat in a rich and aromatic stew. 
This thin gravy pairs with Idli, Dosa, Chapathi and hot steamed rice as a comfort Breakfast/Dinner/Lunch. 
This recipe involves two steps
1: preparation of masala mix
2. cooking quail in masala mixture

Masala mix

Groundnut Oil 2 tbsp
Shallots 25 pcs
Red Chillies 3
Fresh curry leaves 35 pcs
Coriander seeds 1 tsp
Cumin Seeds 1 tsp
Pepper 1 tsp
Crushed cinnamon bits 1/2 tsp (2 inches)
Fennel seeds 1 tsp
Turmeric 1/4 tsp
One tomato chopped
Shredded coconut 3/4 cup
Fried gram 3/4 tsp
Fry all the above-said ingredients in Groundnut OIl over low medium heat.
Set aside to cool down. 
Grind using 200 ml water into a fine smooth paste.
 Keep ready.

Step 2.
Key ingredients to temper and cook:

Quail meat 400 gm
Fennel seeds 1/2 tsp
Cinnamon bits 6 crushed bits
Cloves 5 pcs
Stone flower a little
Shallots 10 pcs whole
Whole red chillies 2 pcs
Curry leaves 15 pcs
Grated Ginger 1 tsp
Grated Garlic 1tsp
Turmeric 1/4 tsp
Rock salt 3/4 -1 tsp
A fistful of coriander greens, chopped

Wash the quail meat thoroughly. Drain the water completely.
Heat the cooker with 3 tbsp Groundnut OIl over medium heat.
Add fennel seeds, Cinnamon bits, Cloves and stone flower to fry.
Add shallots, curry leaves and whole red chillies.
Saute till the shallots turn translucent.
Reduce the flame.
Add grated ginger, garlic and turmeric 1/4 tsp.
Saute to fry everything.
Add Quail meat and saute well in the oil.
Let it it sit for 5 seconds.
Add ground masala paste with rinsed water 300 ml.
Add salt.
Close and cook until 2 whistles.
Turn off the flame.
Set aside to release its pressure.
Open the cooker and sprinkle coriander greens and stir twice to infuse the fine aroma of coriander greens.

Ready to serve.

Preparation time 10 minutes
Cooking Time 20 minutes
Servings 4 members.






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