Gobi 65

Prep Time - 20 mins

Cook Time - 15 mins

Serves - 3 to 4

Ingredients:

• Cauliflower - 1 medium
• Oil - for deep frying.

To make a paste:

• Maida - 5 tbsp
• Corn flower - 3 tbsp
• Ginger garlic paste - 1 tsp
• Pepper powder - 1/2 tsp
• Chili powder - 1 tsp
• Soya sauce - 1/2 tsp
• Green chili sauce - 1/2 tsp
• Vinegar - 1 tsp
• Salt - to taste

Method:

1. Clean the cauliflower and cut into small florets. Soak it in hot water for 5 minutes.
2. Drain the cauliflower.
3. Make a thick paste with the items given under "To make a paste".
4. The paste shouldn't be too thick nor too thin.
5. Add the cauliflower florets to the paste and fold gently until everything mix well.
6. Keep aside for 10 mins.
7. Heat oil in a pan and deep fry the florets till golden brown.

Note:

To make this as a gobi manchurian, you need to add capsicum, tomato sauce etc after deep frying.

You can find the recipe for it on my site.

Arisi Paruppu Sadham/Dhal rice

Ingredients:

• Rice - 1 cup
• Dhal - 1/4 cup
• Onion - 1 small (chopped)
• Tomato - 1 medium (chopped)
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp

To grind:

• Garlic - 6 cloves
• Red chilies - 4
• Curry leaves - few
• Cumin seeds - 1/4 tsp
• Coriander seeds - 1/2 tsp
• Pepper seeds - 1/4 tsp
• Cinnamon - 1" piece
• Cloves - 3
• Fennel seeds - 1/4 tsp
• Khus Khus - 1/4 tsp
• Onion - 1/4 cup

Method:

1. Soak rice and dhal for 15 mins and drain the water.
2. Grind the items given under "To grind" to smooth paste.
3. Heat the pressure cooker. Add oil. Once the oil is hot, splutter mustard seeds and cumin seeds.
4. Add curry leaves, turmeric powder, chopped onion and saute for a minute.
5. Add the ground paste and saute for a minute or two.
6. Add tomatoes and cook till tomatoes become soft.
7. Add water and give it a boil.
8. Once the water comes to a boil, add salt and soaked rice and dhal and cook for 2 whistles.
9. Serve with pickle or potato chips with little ghee or sesame oil.