GOBI/CAULIFLOWER 65

     Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets.  There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants.  Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent.  Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
     Gobi/Cauliflower 65 is a simple recipe with minimal ingredients.  Every South Indian state has its own variation of this recipe.  In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
     The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary.  Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.



Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes

HOW TO COOK GOBI/CAULIFLOWER 65 

INGREDIENTS :

To Clean & Soak :

Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste

To Marinate :

Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns

To Fry :

Oil

To Garnish :

Onion Slices
Lemon wedges

METHOD:

• Clean and cut the cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
• Allow it to dry in a colander.
• Mix all the ingredients mentioned under 'To Marinate'.
• Add the Cauliflower Florets to the Marinade and mix well.
• Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
• Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
• Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
• Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.

NOTES :

• Drain the Cauliflower Florets well, before marinating them.
• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
• Adjust the amount of spiciness to suit your taste preference. 
• Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
• I have not used any food colouring in this recipe.
• For a total Vegetarian Version avoid adding Egg in the marinade.
• Can convert the same recipe into Gobi/Cauliflower Manchurian.
• Once the Cauliflower florets are deep-fried, add the sauces & Seasonings, toss them up on a high flame for Gobi/Cauliflower Manchurian Recipe.

         

 

 

       One time of the year I personally would like to visit Kerala is during Christmas/Onam. My husband always says the real feel of Christmas comes once you step into God's own Country. The moment you almost cross the boundaries of Palaghat, a majority of the population would have decorated their houses at least by hanging a star, some lights and decorations.  And especially Cochin seems to be illuminated by the season. These are the days where a festive season is mostly commercialized around the world with huge Christmas Trees and huge strands of lights.

 

 

 

 

 

     

 

 

 

    There are numerous Christmas recipes from all Around the World that bring a taste unique to the land. Though there are various menus which could be taken as inspiration too. Let me bring you a variety of menu choices that I usually prepare for Christmas at home. In a Malayalee Christian household, Christmas is celebrated with a feast of several courses of dishes with all kind of Non-Vegetarian items(my MIL says anything which doesn't bite you back would be in the menu) and loads of alcohol. Over the time I have tried to capture a lot of those traditional and authentic recipes from my MIL, her Mother and her Sisters, who are all great cooks. Here I have tried to bring out a quick collection of those recipes put together for your Christmas Party Menu Planning. Yet there are more and more of recipes to be added on which I haven't yet posted in my blog. Hopefully, I will add them soon and we will have it as another Christmas Party Menu Idea for next year.

RAISIN WINE &

CHRISTMAS FRUIT CAKE/KERALA PLUM CAKE

 

MUTTON CUTLET/LAMB CROQUETTES 

CHICKEN LOLLIPOP 

MEATBALLS 

 

APPAM - STEW/ PAROTTA WITH CURRIES

 

For more Recipes on Stew, Click here... 

VELLAYAPPAM

CHICKEN STEW

or

PAROTTA

CHICKEN IN SCRAMBLED EGG CURRY

VEGETABLE KURUMA

 

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

Flavoured Rice :

GHEE RICE WITH GREEN PEAS

CHICKEN MANDI WITH RICE

Side Dishes :

MEATBALLS CURRY

PEPPER CHICKEN - KERALA STYLE

CHICKEN CURRY

GOBI MANCHURIAN

Raithas :

ONION RAITHA

CUCUMBER RAITHA

FOURTH COURSE :

 RICE SERVED WITH FISH/ SEAFOOD CURRY

STEAMED KERALA ROSE MATTA RICE

STEAMED WHITE BASMATI RICE

MEEN POLLICHATHU

KERALA STYLE - RED FISH CURRY

CHEMMEEN VARATTIYATHU/PRAWNS ROASTED WITH SPICES

PRAWNS SAMBAL

MORU CURRY

RASAM

CREME CARAMEL

CHOCOLATE PUDDING

GULAB JAMUN

MAKKAN PEDA

TOMATO PULAO

     Tomato Pulao is one dish which comes into my mind, whenever I am in short of time or literally when I am lazy to cook.  At such instances I end up with some kind of instant rice dishes.  Then, if I am in a mood for something spicy and flavour filled, I always end up with this tasty, vibrant, simple Tomato Pulao.  Fewer ingredients and very less time to cook is the highlight of this one pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.
      This Tomato Pulao recipe is quite similar to Biriyani, but a little milder and a bit tangier version.The recipe calls for more tomatoes than what we usually use for Biriyanis.  This is spicy version as I use Green Chillies and Red Chilli Powder in this recipe.
     I usually cook this Tomato Pulao Recipe in Rice Cooker.  It can also be prepared in a Pressure cooker.  Allow it to cook for a whistle on a high flame, then lower the flame and cook for another 10-12 minutes. The Rice - Water Ratio 1: 11/2 Cups suits well for both the methods.  But cooking this Tomato Puloa recipe in a Sauce Pan is more flexible.


Cuisine - Indian
Course - Main
Spice Level  - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK TOMATO PULAO

INGREDIENTS :

Basmati Rice - 2 Cups
Onions - 1 No.
Green Chillies - 3-4 Nos.
Ginger Garlic Paste - 1 Tbspn
Tomatoes -3-4 Nos.
Turmeric Powder -  1/2 Tspn
Red Chilli Powder - 1 Tspn
Water - 3 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few

Spices :

Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Turmeric Power and Red Chilli Power to the above and fry for a while on a low flame.
• Add finely chopped Tomatoes and cook them until they are soft and oil separates from the mix.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour the Water and Salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff them up.
• Garnish it with Mint and Coriander Leaves.
• Serve it along with Curd Raitha / Vegetable Salad.
• Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Tomato Pulao..
•  Tomato Pulao can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Tomato Pulao. 

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add some classic vegetables in Tomato Pulao Recipe.
• If the tomatoes are tangy, adjust accordingly.
• Adjust the number of green chillies and red chilli powder to your spice preference.
• Can use Basmati Rice / Jeeraka Samba (Kaima)/ any long grain rice variety for this dish.

GHEE RICE WITH GREEN PEAS

     

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
     This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation.  The best about this recipe is that it is a simple reminiscent of Biryani.  I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
     I usually cook Ghee Rice with Green Peas in a Rice Cooker.  It can also be cooked in Pressure cooker.  Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods.  But cooking in a Sauce Pan is more flexible.


Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
• In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Green Peas and stir well.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes in a very low flame.
• Pour in the coconut milk, water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff  it up.
• Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
• Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
• Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
• Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.
  

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add Raisins and fried onions, as garnish.
• Adding Green Peas, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

    *Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2.  But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.