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!

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes
Cooking time: 6 minutes
Serves: 2 

Ingredients:

Carrots 8nos 

Peanut oil one tablespoon

Mustard seeds one spoon

Saunf powder one spoon

Karam masal powder one spoon

Turmeric powder one spoon

Red chilly powder one spoon

Green chilly one or two

Curry leaves 10 nos

Cilantro leaves optional half cup

Bellary onion pieces one tablespoon

Ginger grates one spoon

Garlic grates one spoon

Salt to taste

Lemon half

Procedure:

Wash the carrots and peel off.

Trim both the edges.

Chop them into discs.

Heat the oil over a medium flame.

Add mustard seeds to crackle.

Add onion, curry leaves and green chilly.

Saute them until the onion turns transparent.

Add saunf powder, turmeric powder, red chilly powder and karam masal powder.

Add ginger and garlic gratings. Saute them over a low flame until the fine aroma emanates.

Transfer the carrot discs to the pan.

Saute them so as to stick all the ingredients over the discs.

Sprinkle salt and add required water.

Allow cooking for 6 minutes over low flame until the entire water exhausts.

Squeeze lemon over the carrot discs.

Add cilantro leaves. 

Remove from flame and transfer the cooked carrot discs to the serving bowl.

Serve hot or warm with any meal!