Gobi 65 (Restaurant Style)

It is perfect for parties as it is very simple to prepare and tastes great. You can prepare your favorite Cauliflower 65 at your home. Gobi 65 is a popular dish served in restaurants. It can be had as a starter or as a side dish or as a tea time snack. We loved it very much.

Ingredients

Cauliflower - 1 (medium)
Ginger Garlic Paste – 1 tsp
Chilli Paste – 1 tsp
Salt to taste
Garam Masala – ½ tsp
Peppercorn Powder – ½ tsp
All Purpose Flour – 4 tsp
Corn Flour - 4 tsp
Oil for fry
To Fry & Garnish
Chopped Curry Leaves – 2 tsp
Chopped Coriander Leaves – 1 handful
Sliced Green Chilli - 3

Method
In a big bowl take cauliflower florets blanch them in hot water for 2 min.
In Another bowl add all the ingredients one by one and mix well with little water like thick batter.
Pour this batter on to the cauliflower. Coat with the mixture to the cauliflower.
In a pan heat oil and add the cauliflower florets and fry it well. When you fry add chopped coriander leaves, curry leaves and green chillies.
Then serve this yummy gobi 65 with tomato sauce.

Roasted Garlic Soup

This is another easy and healthy soup. This can help to reduce your cold. You can use the powdered oats for a thick soup.

Ingredients
Chopped Mixed veggies – 1 cup
[Broccoli, carrot, beets, capsicum, green peas]
Finely Chopped Garlic – 6 cloves
Finely Chopped Onions – 1 (large)
Oats – 2 tsp, roasted and powdered
Salt – to taste
Black pepper powder – to taste
Cloves – 2, for seasoning
Oil – 1 tsp
Method
Heat oil on a non-stick pan placed on a medium to high flame. Add garlic and onion and sauté until both turn golden brown.

Add veggies and sauté for 3 to 4 minutes. Add about 2 ½ cups of water and allow the mixture to come to boil.

Cover and cook on low to medium flame until veggies are cooked well. Mix in salt and pepper as desired.

Dry roast cloves in a small pan and crush well. Keep aside.

Mix in powdered oats to the veggie mixture and simmer for 3 more minutes.

Serve hot, garnished with crushed cloves.

Almond Egg Masala

It is a simple and easy recipe. The gravy will give the richness to the egg masala. This mouthwatering almond egg masala goes very well with biryani, pulav, fried rice, roti, dosa, idli, rice…

Ingredients

Eggs – 4 boiled

Salt to taste

(To grind)

Chopped Onions – 2 medium

Chopped Tomato – 1 medium

Cashews – 8

Almonds – 20

Ginger & garlic – 1 ½ tsp

Coriander Seeds – ½ tsp

Cumin Seeds – ½ tsp

Chilli powder – 2 tsp

Poppy seeds – 1 tsp

Turmeric powder – ½ tsp

To Temper

Butter – 2 tsp

Cinnamon stick – 2 inches

Dagad Phool or Stone Flower – 1

To Garnish

Chopped Coriander Leaves - 2 tsp

Method

Wash and boil the eggs. Let it cool don, then remove the outer skin and slightly slit the eggs vertically them with knife. So, that the eggs will get the flavors of the gravy.

In a blender, add the ingredients which under “to grind” and keep it aside.

Heat a kadai, add butter then add flower, cinnamon and saute it for few second.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Let it cool down.

Finally garnish with chopped coriander leaves.

Then add the ground masala and let it for few min. Then add the eggs and fry for few sec.

Add required water and pressure cook for 3 whistles. Garnish with chopped coriander leaves.

Carrot Ginger Soup

This carrot soup is very healthy, simple, easy to prepare and as low in calories. Soup is always welcome and I always try new combos in making soups.

Ingredients

Carrots – 250 g

Chopped Ginger Piece – 1 inch

Chopped Garlic – 3 cloves

Chopped Onion – 1 (big)

Butter – 2 tsp

Salt to taste

Finely Chopped Coriander Leaves – few (to taste)

Pepper Powder to taste

Bread Cubes – 1 cup

Method

Wash the carrots, peel and chop it into small cubes. In a pressure cooker heat a tsp of butter, add chopped onions, ginger and garlic.

Cook the onions till get translucent, now add chopped carrots and saute for 3 minutes on low flame.

Add 2 cups of water, salt and cook covered until pressure cook for 2 whistles.

Once cooked, cool it and blend it to a puree I a blender. Strain using a soup strainer.

Add another cup of water, chopped coriander leaves and reheat the soup.  Add salt, bread cubes and pepper powder to taste.