GOBI 65 RECIPE | CRISPY CAULIFLOWER 65 – RESTAURANT STYLE CAULIFLOWER FRY

I got this crispy Gobi 65 / Cauliflower 65 recipe from Aval vikatan’s “ 30 Restaurant style recipes” supplementary. This is a dry version. Before I got this book, I used to try Chef Damodaran’s recipe which is also similar to this. This recipe has dry kasoori methi leaves in addition. I have tried this several times and it comes out super crispy , tasty with nice flavour like hotel style cauliflower 65. We love it a lot. I usually make in weekends with veg pulao or biryani.

 

Sometimes, I make this cauliflower fry for my daughter after she comes from school. This is one of her favourite snacks. U can prepare this recipe well in advance for parties or get together & fry it when required. The more time the cauliflower marinates, the tastier it would be. You can try without marination as well.. Please go through the Notes section for do’s & dont’s.. Lets see how to make crispy Gobi 65 recipe with step by step photos and video !

Gobi 65 - Cauliflower fry recipe

Restaurant style crispy Gobi 65 - Cauliflower fry recipe

 

Cuisine: Indian

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Gobi/Cauliflower – medium size flower (20 florets) All purpose flour / Maida – 1/2 cup Corn flour – 1/2 cup OR rice flour + corn flour - 1/4 cup each Red color powder – 1/4 tsp Red chilli powder or green chilli paste – 2 tsp Ginger – garlic paste – 1.5 tsp Garam masala powder – 1 tsp Crushed fennel seeds - 1 tsp Lemon juice – Few drops Dry Kasoori methi leaves – 1.5 tsp (crushed ) Salt & water – As needed Cooking oil – To deep fry

HOW TO MAKE GOBI 65

1. Remove florets from cauliflower. Parboil adding salt and turmeric powder.
2. Take a bowl and mix all the ingredients to make the batter.
3. Add water to make bajji batter consistency.
4. Lastly add cauliflower florets. Marinate for 30 minutes to 1 hour.
5. Heat oil and deep fry the cauliflower pieces. Fry till golden in both the sides.
6. Remove from oil once its crispy. Drain in a tissue paper. Enjoy with tomato ketchup.

METHOD - STEP BY STEP PICTURES

 

Remove the florets from the cauliflower & par boil it for 5 minutes adding salt and turmeric powder. Make sure cauliflower florets are small in size.  When the water roll boils, switch off the flame. Leave it for 3 minutes and drain the hot water completely & wash it in cold water immediately to avoid over cooking of cauliflower. Drain all the water completely. Now in a wide bowl, add all the powders, crushed spices & salt, lemon juice mix well . Add water carefully to make bajji batter consistency. The batter should fall like a ribbon. Now put the florets, mix well & marinate for minimum 30 minutes to 2-3 hours. Please watch video for better understanding.  Cauliflower should be well coated with flour.( watery batter absorbs more oil). If you don't have enough time, you can fry it instantly without marination. Heat oil in a kadai and put the cauliflower florets in a sprinkled way one by one. Deep fry on both the sides till all the bubbles cease. Do it batches in medium flame  Deep fry curry leaves in the last batch & decorate it while serving !! Super crispy gobi 65 is ready !! Enjoy eating hot with tomato sauce !!

NOTES

It will stay crispy for 30 minutes. But for best taste, you should eat it hot hot !! While you make the batter add less water & bring to bajji batter consistency. If you add more water, gobi 65 may absorb more oil. Adding less water & more flour makes it hard.. Please be careful while adding water. Approximately it takes 3/4 to 1 cup of water I guess. If you add more water, add some more flour to bring the right consistency. If you feel adding maida is unhealthy , add wheat flour instead of maida. Adding food color is optional. But it gives a nice look to the fries like we get in restaurants.

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Idli Using Idli Rava | Idli, dosa batter with Idli rava

In this post, lets see how to make soft idli and crispy dosa batter using idli rava in mixie with step by step pictures and video. I must thank my neigbour for introducing idli rava to me. I din't know that there is something called idli rava until she told me. She used to tell me to try idli, dosa using idli rava but I was hesitant because idli is our staple food. I dint want to take risk using idli rava. Then she gave me some to taste and after that I started making it in my kitchen. Now I am very much comfortable with this idli rava idli. Not only soft idli, we can make crispy dosas too. U could have tasted this type of idli in Karnataka hotels/ restaurant. But in this method, idli wont be crumbly or coarse like in hotel. 

First thing I liked in this method is very less soaking time , just 45 mins is sufficient. It takes the soaking time of urad dal. Total process (soaking + grinding) takes 1 hour. But it needs 8 - 15 hrs of fermentation time depending on the weather in your place. I grind the batter in the afternoon ( around 2 pm) & make idlies the next day morning (7 am).The batter will be fermented well.Second good thing is I grind the batter in mixie ( NO grinder cleaning). I have shared a Full video recipe on how to make these idlis. Please have a look.

People usually don’t grind this idli rava and they add it as it is(after soaking) to the ground urad dal batter. I too tried the same way initially but i felt the idli was very crumbly like rava idli and we dint like that taste. I wanted to bring the same taste as of our normal idli. So I grind the idli rava along with urad dal batter at the end till it becomes slightly coarse. Even then I felt the idli was slightly sticky while eating. I changed the ratio of dal & idli rava, I soaked it together and grind in mixie adding ice cold water. Now Iam getting the best idli out of it. I am very happy with the result. 

Earlier my husband used to scold me whenever I prepare idli with idli rava. Nowadays he couldn’t find any difference in the texture and he is eating silently. There is no much difference in the cost of idli rava & idly rice. Friends, try this idli for a change and you’ll start making it often like me.. Lets see how to make soft idli and crispy dosa using Idli Rava.

 Idli using Idli Rava - Video Recipe !

Idli using Idli Rava

How to make Idli using Idli rava easily at home. Not just soft idli, you can make crispy dosa too. 

Cuisine: Indian

Category: Breakfast recipes

Serves: -

Prep time: 15Min+8Hrs

Cook time: 10 Minutes

Total time: 8hrs25Min

INGREDIENTS

1 cup - 250ml Idli rava – 2 cups White round urad dal – 1/2 cup ( If you follow the video recipe, please use 1/3 cup) Water – 1-1.25 cups ( Use Ice cold water) Salt – As needed

METHOD

Wash and soak the Idli rava and urad dal together in a bowl for 45 minutes. Drain the soaked water completely before grinding. ( In the video I have mentioned to soak them & grind separately. Add 1/3 cup of urad dal in that case. This method needs less urad dal. ) Grind half of its amount in mixie adding 1/2 cup of ice cold water & the required salt for 3-5 minutes.After 2 mins , open the lid , wipe the sides & grind again. Add little more water if its necessary. Again grind the remaining mixture adding 1/2 cup of water. ( Note : Batter will be slightly coarse even if you grind for long time , no need to worry)  Mix both the batter using your hand. (Mixing by hand helps for fermentation). Keep the bowl closed & allow the batter to ferment for 8- 15 hrs based on the weather in your place. The next morning, batter would have raised well . Mix it well before making idlies. Pour the batter in idli plate , steam it for 6-8 mins & enjoy with ur favourite chutney !! Enjoy !

Note

The maximum amount of water it consumes while grinding is 1.25 –1.5 cups. Adjust as per your mixer. I used ice cold water to avoid the mixer getting heated. Plain water can also be used. Fermentation is very important to get soft, non-sticky idlies. People suggest idli rava & dal ratio as 3:1. But 4:1 is enough for soft idlies. If you want,  you can add a tsp of soaked fenugreek seeds too to make it healthy. U can also make crispy dosa using the same batter.

Enjoy this easy Idli recipe for your breakfast !

Here is a picture of Crispy dosa made using the same batter.

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SWEET CORN MASALA DOSA | BREAKFAST RECIPES

Its been a long time i made dosa varieties at home..I tried this recipe after watching a local telugu channel show in you tube..It was a show about a hotel’s dosa mela . I tried this dosa with the recipe roughly told by the chef to the anchor. I have never eaten or seen this dosa variety in any hotel . I found this recipe new & interesting .I love to try sweet corn recipes as it is our family favourite.It was very tasty and we loved it with coconut chutney as side..Do try this , i am sure u’ll find it different & tasty . I’ll post some more dosa varieties soon..

INGREDIENTS
1 cup - 200ml

Fresh boiled sweet corn kennels – 1 cup Big onion – 2 nos (medium sized) Tomato – 2 nos Ginger garlic paste – 1/2 tsp (optional) Red chilli powder – 1 tsp Dhania powder – 3/4 tsp Garam masala powder – 1/2 tsp Curry leaves- few Fennel seeds – 1/2 tsp Jeera/cumin seeds – 1/2 tsp Cooking oil – 2 tbsp Salt & water – as needed Coriander leaves – to garnish Idli/Dosa batter – 3 cups (to make dosas)

METHOD

Boil the sweet corn adding required salt & water. Remove the corn kennels and set aside.(please refer this post for easy removal of corn kennels) In a kadai , heat oil and temper the cumin & fennel seeds. Add g&g paste if necessary.Saute till the raw smell emanates.Then add the finely chopped onions , saute till it turns transparent.Now add the tomato pieces & saute till its mushy. Now add the turmeric powder , red chilli powder , dhania powder & garam masala powder , salt & mix well, cook for sometime.Make sure it doesn’t get burnt.. Finally add the corn kennels with little water and mix well and cook for sometime to get all the masala infuse into it & the mixture becomes dry.Switch off the stove & garnish with coriander leaves.. Now heat a  dosa tawa, pour a ladle full of batter & spread it nicely.Drizzle oil ,Cover & cook it for sometime in medium flame till u get a nice color. Then keep the masala in the center of the dosa , close it & serve hot with any chutney !!

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Dahi Vada With Medu Vada - Dahi Bhalla Recipe

I wanted to try North Indian dahi vada/dahi bhalla , a famous north indian street food for long time. I love South Indian thayir vada. I thought both are same but then I came to know dahi vada is similar to curd vada made with leftover medu vada and in addition they add chaat chutneys, also the shape will be round like bonda. I got North Indian dahi recipe from a chaat book and I tried in a weekend. We all loved it. I made a batch in vada shape for my hubby and the remaining in round shape. So i’ve mentioned both in step by step pictures. Do try any based on your liking. It tastes great !

INGREDIENTS

 1 cup -- 240ml

White round urad dal – 1 cup Green chillies – 2 nos Ginger – 1 inch piece Fresh Curd – 2 - 3 cups ( mild sourness is OK) Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly) Ginger pieces – 1 tbsp ( finely chopped) Red chilli powder – 1 tsp ( to sprinkle) Dry Roasted Cumin powder – 1 tsp (to sprinkle) Chaat masala powder – 1 tsp (to sprinkle- optional) Warm water – 1 bowl (to dip the vadas) Coriander leaves – To garnish

METHOD

To make medu vada : Wash and soak the urad dal for 30 mins. Drain all the water and grind it to a smooth paste adding chillies , ginger , salt and 1/4 cup of water. If necessary add 1-2 tbsp of water to make it very smooth. Keep the warm water ready in a bowl. Heat oil in a kadai and take a tbsp of batter and drop in the oil. OR u can take a small ball shaped batter and drop in the oil. U can make it in vada shape / donut shape too. Deep fry in both sides till golden brown. Remove and add it immediately to the warm water bowl. Let it soak for 5-10 minutes. Meanwhile beat the curd adding salt & very less water if the curd is too thick. Please do not add water if it is already slightly watery. Take the vada in your palm & squeeze the water without changing its shape and add it to the curd. Let it soak in the curd for 10 minutes. By this time , finish the remaining batches of vada & follow the same procedure. In a serving plate , arrange 4-5 balls and pour the curd over them.Now put 1/2 tsp of  green chutney & 1 tsp of sweet chutney over each ball. Sprinkle the red chilli powder , cumin powder and finally sprinkle the ginger bits,coriander leaves & if desired oma podi.. Serve & mix & eat immediately !!

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HOW TO MAKE CHUTNEY FOR CHAAT - 3 CHAAT CHUTNEY RECIPES

I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days ..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort ..Do try these chutneys , u’ll love it..

GREEN CHUNTEY

INGREDIENTS
1 cup - 200ml

Coriander leaves – 1 cup Mint leaves – 1/3 cup Green chillies – 3-4 nos Lime juice – 1 tbsp Jeera / cumin seeds – 1/2 tsp Turmeric powder – A pinch Garlic – 2 pods Ginger – 1/2 inch Salt & water – As needed

METHOD

Take all the ingredients in the mixer & grind all the ingredients to a smooth paste adding salt & water. Store in an air-tight box, refrigerate it. Dilute the chutney when use.

RED CHUTNEY/ GARLIC CHUTNEY

INGREDIENTS

Garlic cloves – 7 cloves Red chillies – 4- 5 nos Salt & water – As needed Tamarind – Small piece (optional)

METHOD

Grind all the ingredients to a smooth , thick paste.Store, refrigerate n use!.This chutney can be used as a dip for momos and it can be applied in masala dosa !

SWEET CHUTNEY/DATES CHUTNEY

INGREDIENTS

Dates – 6-8 nos Grated Jaggery – 1/4 cup Tamarind – Big gooseberry size Water – As needed ( 1/2 cup) Salt – a pinch Red chilli powder – 1 tsp Cumin powder – 1/2 tsp Chaat masala powder – 1/2 tsp

METHOD

In a pan , add water , dates , jaggery , tamarind & allow it to boil. Close it with lid and allow the dates to cook & jaggery to melt completely. By the time the dates get cooked , the water will be reduced to half..Switch off the flame .Drain the excess water & allow the mixture to cool down. Grind it to a smooth paste.Again boil the paste adding the drained water. Add the red chilli powder , cumin powder & chaat masala powder. Boil for sometime till the mixture thickens. Store in an-air tight box , refrigerate and dilute it while use !

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Rava Upma Recipe - Suji Upma - How To Make Rava Upma Video

Rava upma (suji ka upma) is one of the most popular South Indian breakfast/dinner recipes. It’s a bachelor friendly dish as it is fast to cook and easy to make. I am not a big fan of rava recipes but Sendhil loves anything made with rava/semolina.He likes rava upma if its fluffy( uthir uthiraa) whereas I love it with small lumps here and there (Undaium urulaiumaa).

The consistency of this upma is completely dependent on the quantity of water.Before marriage,my mom makes rava upma only in weekends.My dad & sis enjoy it adding grated coconut. I hate that combo. So my mom makes dosa especially for me by reserving some batter,how sweet. Now I crave for my mom’s rava upma and coconut combo. So this time I added some grated coconut in my upma plate and enjoyed a lot.

After marriage tables turned. I am making rava upma or kichadi at least once in a week for Sendhil’s breakfast as it is his most favorite. My MIL makes different types of upma and she is a pro in making rava upma. When I was new to cooking, I struggled a lot to get soft & flavourful upma. Usually I don’t roast rava properly and the end result would be a sticky, hard upma. I have even tried with store bought roasted rava. But it was also a super flop show. Then Sendhil taught me how to roast rava properly, quantity of oil, water etc.

When he was a bachelor, he used to prepare this rava upma often and he is an expert too. Now after many successful attempts, I thought of posting the recipe here. Of course making rava upma is not a big deal for most of you. But for beginners, its always a night mare and most of the time it will be with lumps.

This post is purely for beginners and bachelors. We love to have rava upma with sugar. So I don’t make any side dish like chutney or sambar. It makes my job very simple. This upma stays soft for some hours. So I pack it for my hubby’s breakfast when he leaves to office early from home. But it tastes the best when served hot. U can make rava upma in microwave and add some vegetables like carrot, potato and peas to make it healthy. Sometimes I add tomato too as you see in the above picture. Soon I will share wheat rava upma.

Check out my Rava Kichadi , Khara bath, Masala Rava kichadi , Rava Dosa recipes too !

Here is a full video of making rava upma :))

Rava upma recipe

Rava upma/Semolina upma - Easy South Indian breakfast recipe !

Cuisine: South Indian

Category: Breakfast/Dinner

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250 ml Semolina / Rava – 1 cup Water – 2.5 cups ( Add 2.25 cups for fluffy upma) Salt – As needed To temper & saute Cooking oil – 2 tbsp Mustard seeds – 1 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Big onion – 1 no ( slice cut) OR Small onions – 1/2 cup ( chopped roughly) Tomato - 1 small ( optional) Green chillies – 3 nos ( for less spice,add 2) Curry leaves – few Ginger – 1 inch piece Coconut oil – 1 tbsp ( Must add)

METHOD

Dry roast the rava in a kadai in very low flame for 5-7 minutes without changing the colour. Keep on mixing well to avoid discoloration in certain areas. Remove & keep it in a plate. In the same kadai , heat oil , splutter mustard seeds , urad & chana dal . After the dals turn golden brown , add the sliced onions ,green chillies, curry leaves & ginger bits. Saute well till onion turns transparent . Add tomato and saute till mushy(Optional step). Finally add the required water , salt. Cover it and allow it to roll boil for 5 mins. Now simmer the flame completely and add the rava in one hand and mix well with a ladle using other hand ( Use a whisk to mix if u have). This step is very important to avoid lumps. Stir till the mixture becomes thick and all the water is absorbed by the rava. Close the kadai with a lid for 5 minutes. Open the lid and mix well and again close it for 2 minutes. Rava will be well cooked , switch off the flame & add the coconut oil.. Mix well and serve hot immediately!! Check out my Rava Kichadi , Khara bath, Masala Rava kichadi ,Rava Dosa recipes too ! NOTE Adding small onions instead of big onions gives a nice flavour & taste. The amount of oil mentioned here should be added to get the softness & flavour. Roasting rava without changing color is very important to get a white colored upma. Otherwise it will be slightly yellow.Upma looks yellow even if you add tomatoes. Please add more water if you want mushy upma. If you are afraid of getting lumps , this step can be followed. i.e. switch off the flame after the water starts to roll boil. Remove the kadai  , add the rava little by little by stirring in one hand slowly . Mix well and make sure there are no lumps. Then again keep it on the stove and mix well till all the water is absorbed. This method can be followed for making sweet kesari too.  My FIL likes to have this upma adding little lemon juice. It also tastes great. U can also add lots of grated coconut before eating to make it more rich & tasty. My sister loves this combo a lot : ))

Enjoy this easy breakfast/dinner recipe with coconut chutney or sugar !

Today I relished it adding grated coconut. It was yum !

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