Gobi 65 Restaurant style

Gobi 65 is one of my favorite starter since my school days. When ever I am with my family in Hotel, I order for sure Gobi 65 or Gobi Manchurian as starter. I tried this recipe with lot of ratio in different mix style and finally got the right ratio to get crispy florets. It is so easy to make and can be served as a side dish or starter or even as a evening snack.

Preparation time: 15 mins
Cooking time: 10 mins
Serves: 2 nos

Ingredients:

Cauliflower florets - 150 gm
All purpose flour/ Maida - 3 tablespoon
Corn flour - 4 tablespoon
Food colour - Red (1 pinch, optional)
Dry curry leaf - 1 tablespoon (crushed)
Coriander leaf - 1 tablespoon (finely chopped)
Red chilli powder - 3/4 teaspoon
Garam Masala - 1/4 teaspoon
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Water - to mix
Salt - to taste
Oil - to deep fry

Preparation Method:

1. Cut cauliflower into small florets, wash and parboil/ blanch them in boiling water for 1 minute with little salt.
2. Strain water and keep florets aside.



3. In a bowl mix salt, chilli powder, garam masala, ginger garlic paste, curry leaf, coriander leaf, food colour, maida, corn flour, pepper powder to make thick flowing consistency paste by adding water.
4. Now add cauliflower florets into the mix, give nice stir such that each cauliflower is coated with masala and rest them for 10 mins.
5. Heat oil in a large pan and add cauliflower florets one by one in batches and deep fry it.
6. Once the florets cool off, deep fry it again in highly hot oil such that florets remain crispy. Donot over cook, once the sizzling sound vanish off remove florets from oil and put it on paper towel.

Yummy, spicy, crispy Gobi 65 is ready to be served.

Tips:

1. Ensure par boiling is done in boiling water and just for one minute, if not cauliflower will be over cooked and turns soggy when it is fried in oil.
2. Sprinkle little chat masala, black salt on gobi 65 while serving. Serve with lime slice and few onion rings.

Instant Tomato Rice - 20 mins

Tomato rice is the most easy variety rice we can make if we have very less time and cooked rice on hand. This method is very easy and much tasty too. No dry garam masala are used to cook tomato rice and it is old traditional method. With less time and home available ingredients one can instantly prepare this rice. People who are allergic to spicy masala can definitely try this recipe and it can be served with any raita, vadam, or simple potato fry.

Preparation time: 10 min
Cooking time: 10 mins
Serves : 2 nos

Ingredients:

Oil - 2 to 3 tablespoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Channa dal - 1 teaspoon
Peanut/Groundnut - 1 tablespoon (roasted)
Cashewnut - 6-10 nos
Garlic - 4 pods(finely chopped)
Onion - 1 (large, finely chopped)
Tomato - 2 (finely chopped)
Green chilli - 1 no (slit into half)
Curry leaf - one sprig
Chilli powder - 3/4  teaspoon
Corainder powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaf -1 tablespoon(finely chopped)
Cooked rice - 1 cup
Salt - to taste
Sugar -1/4 teaspoon
Water - 1/4 cup

Preparation Method:

1. Pressure cook raw rice with little salt and few drops of oil for 3 whistles.



2. Heat oil in a large pan and add mustard seeds, once it splutter add urad dal, channa dal, cashewnut, groundnut and saute well.



3. Add garlic,onion, green chilli, curry leaf and saute well until onion turns translucent. Add finely chopped tomatoes , sugar and cook well until tomato turns mushy.



4. Sprinkle all masala powder such as turmeric powder, chilli powder, garam masala, coriander powder with needed salt to  the onion tomato gravy and give a nice stir. Add 1/4 cup of water to it, mix well, cover the pan with lid and allow the gravy to cook well until raw smell of masala vanish off in low flame.



5. Once oil separates the side of gravy, add finely chopped coriander leaf and switch off the flame.
6. Mix needed gravy to cooked rice and sprinkle little salt to it as per taste.

Yummy, instant and easy Tomato rice is ready to be served. Serve with any potato fry, soya chunk fry or yam fry.

Tips:

1. This gravy can be refrigerated for a week and can be served with dosa, idly too.
2. Always use gingelly oil to cook this gravy as it gives good taste.