Showing posts with label stir fry/porial. Show all posts
Showing posts with label stir fry/porial. Show all posts

Sunday 12 January 2020

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!



Monday 15 January 2018

GLOSSY PUMPKIN STIRFRY/PORIAL

Pumpkins are back in Thai/January 2018 season. 
This is the pumpkin season as far as we were concerned with this Pongal celebrations 2018. 

How to choose the perfect pumpkin for culinary purpose?

Ripe Pumpkins always make a hollow sound. It is very hard to touch and feels heavy. A ripe pumpkin hs a firm shell and it cannot be scratched easily.
Using a sharp knife, cut into wedges. Remove the hard skin carefully. Scoop out the seeds and stringy fibres. Place the wedge flat to remove the hard skin.

Cooking is very easy. We can cook this veggie in a jiffy. Cooked with cane sugar and usual seasoning tricks make this curry absolutely delicious.

Just follow the steps shown in the video!

The glossy Pumpkin Stirfry/Porial -Video tutorials are now on Youtube channel "Kongu Traditional Recipes"

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