Monthly Archives: September 2019

CAULIFLOWER FRY/ GOBI FRY

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Gobi fry an all-time favorite for many. Mine is South Indian style.

Ingredients:

  • Cauliflower florets….1 cup
  • Maida ………………….4 tbs
  • Corn flour……………3 tbs
  • Rice flour…………….2 tbs
  • Ginger garlic paste..11/2 tsp
  • Chilli powder……..1 tsp
  • Salt as needed

Method

  1. Chop cauliflower into small florets.
  2. Boil 3 cups of water with 1/2 tsp salt in a large pan or steel bowl.
  3. Put the florets in it. Immerse it for 10 mts so that it gets blanched. Drain all the water and keep it aside.
  4. In a bowl add flour,salt, red chilli powder and ginger garlic paste.
  5. Pour water and make it as a batter.
  6. The batter must not be too thick or too thin.
  7. Add Gobi to the batter.
  8. Heat oil in a kadai when oil is hot drop the florets into the pan.
  9. Deep fry the Gobi till golden and crisp.
  10. Serve hot.

KERALA STYLE PARUPU/MOONG DHAL

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Pasi parupu or moong dal is packed with protein.This dhal is the most recommended vegetarian super foods.It is extremely light and easy to digest.It has high nutrient content. It aids weight loss as it makes the body feel full after eating. It is rich in potassium,iron, magnesium and copper.It also contains folate,fiber and also rich inVit.B.some amount of vitE, C and vit. K.

Kerala style parupu is one variety where moong dal is cooked and coconut is added.This is served on special occasions for feast,onam sadya and it is the first curry served for marriages with rice,ghee and papadam.

Ingredients;

  • Moong dhal……..1/2 cup
  • Turmeric powder…1/4 tsp
  • Water…………3/4 to 1 cup

For grinding:

  • Grated coconut…….. 4 tbs
  • Green chilli…………….1
  • Cumin seeds…………1/2 tsp
  • Garlic………………….2 pods
  • Shallots…………….2

Grind everything into a smooth paste.

Tempering:

  • Oil ……………………2 tbs
  • Mustard………….1/4 tsp
  • Urad dhal………..1/2 tsp
  • Curry leaves……few

After oil gets heated add mustard seeds when it splutters add urad dhal and when it turns brown add curry leaves. Keep aside.

Method:

  1. Cook dal with turmeric powder a pinch of asafoetida in pressure cooker for 4 to 5 whistles
  2. When it is ready mash it well.
  3. Now add salt and grinded paste and allow it to boil.
  4. Finally add seasoning.

Serve with rice,ghee,papad and vegetable curry or porial.