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!
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MUTTON THANNI KUZHAMBU|மட்டன் தண்ணிக் குழம்பு

Mutton Thanni kuzhambu goes very well with idlis, Dosas, Uthappams, Kal Dosas, Chapatis, Parottas, Rotis and hot steamed rice. This recipe is popular in Tamil Nadu. Mutton Chukka and Mutton Thanni Kuzhambu are the staple dishes of Kongu folks in every Sunday Meals of  Kongu Folks since a very long time. 

Most comfortable Combination of  Main dishes of Tamil Nadu and north Indian main dishes. 

This kuzhambu involves four steps.

Each step has its own ingredients.

First Step: 

Washed Goat meat 500 gm

Rock Salt 3/4 tsp

Turmeric 3/4 tsp

Water 250 ml

Grated Ginger 1 tsp

Procedure:

Pressure-cook the meat with the above ingredients for 4-6 whistles on medium heat. Set aside to cool down.

Second step:

Groundnut OIl 2 tbsp

Cinnamon 2 inch stick

Cloves 5 pcs

Coriander Seeds 1.5 tnsp

Cumin Seeds 1 tsp

Peppercorns 3/4 tsp

Dried Red Chillies 3-4 pcs

Chopped Shallots 3/4 cup

Garlic Cloves 6 pcs

Fresh Curry leaves 25 pcs

Turmeric 3/4 tsp

Medium size tomato chopped one

Fried gram(Pottu kadalai) 1 tsp

Fennel seeds 1/2 tsp

Shredded Coconut 3/4 bowl/cup

 Procedure:

Heat the pan with groundnut oil on low heat. add Cinnamon stick, cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic Cloves, Curry leaves, Turmeric, Fried gram

and saute on low flame. 

Note: Care should be taken while frying the above ingredients. Never fry on high or medium flame.

Low heat is sufficient to get a nice aroma while frying. 

Set aside to cool down.

Third Step:

Fried ingredients

Water 150 ml

Procedure:

Transfer all the ingredients together to the mixer jar.

Add water 150 ml.

Grind to a smooth paste at high speed.

Fourth Step:

Ingredients:

Groundnut Oil !.5 tbsp

Cinnamon stick crushed 4 pcs

Cloves 4-5 pcs

Fennel seeds 3/4 tsp

Curry leaves 15 pcs

Grated Garlic 1 tsp

Grated Ginger 1 tsp

Cooked meat-bones 10-12 pcs

Stock water 150 ml

Water 400 ml

Coriander greens chopped  a few

Procedure:

Open the cooker and separate the meat and bones.

Divide the stock water 50 ml and 150 ml.

50 ml stock water along with the meat is used to make the MUTTON CHUKKA.

The remaining g 150 ml stock water along with the cooked meat-bones are used here to make 

the so-called MUTTON THANNI KUZHAMBU.

Let's make:

Heat the heavy bottomed vessel or pressure cooker with groundnut oil on medium heat.

Add Cinnamon stick crushed 4 pcs, Cloves 4-5 pcs, Fennel seeds and curry leaves respectively.

Add Galic grated and grated ginger.

Saute for a while until a nice aroma.

Now add the cooked meat-bones along with stock water.

Transfer the paste after taking out five tbsps of paste to make the mutton chukka. 

Add 400 ml water to rinse the mixer jar and pour to the cooker/vessel to dilute to the watery consistency.

Stir to combine.

Add rock salt and stir again to dissolve.

Let boil for five minutes.

Sprinkle some coriander greens

Turn off the heat.

Mutton Thanni kuzhambu is ready to be served.

Cooking time 45 minutes 

Yield: Serving 6 members

Video Tutorials "how to make mutton Thanni Kuzhambu"

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