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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. I prepared this for a evening snack and we loved it very much. 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 following this easy gobi 65 recipe.




Ingredients:

Cauliflower - 1

Corn flour – 1 cup

Rice flour – 3 teaspoon

All purpose flour – ¼ cup

Red chilli powder – 2 teaspoon

Turmeric powder – ½ teaspoon

Ginger garlic paste – 1 teaspoon

Rava – 2 teaspoon

Curry leaves – 2 spring

Green chilli – 10

Oil for deep fry

Salt as required

Steps:


Take a full Cauliflower and cut into florets. Add them into hot water along with ½ teaspoon of turmeric powder for 5 minutes and filter out water.



Add 1 cup of corn flour, 3 teaspoon of rice flour, ¼ cup of cauliflower, 2 teaspoon of red chilli powder, 1 teaspoon of ginger garlic paste, 2 teaspoon of rava, 2 teaspoon of lemon juice in a bowl and mix together.





Add water spoon by spoon and make into thick batter.




Add this batter into the cauliflower florets and mix well.

Heat 2 cup of oil. Once oil hot, add the masala mixed cauliflower into hot oil one by one.




Fry them until it turns into golden in color.

Take out and place on a paper towel.



Finally, Fry 2 spring curry leaves and 10 slit green chilli and garnish on top of fried gobi 65.



Now the tasty gobi 65/Cauliflower 65 is ready to serve.


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Bottle gourd is the one of vegetable which will easily available in Indian market. It is rich in water content. It is very good for health and it has Vitamin C, Thiamin, Niacin(Vitmain – B3), Pantothenic Acid,Pyridoxine (vitamin B-6) and small amounts of Folates. It also contains minerals such as calcium, iron, zinc, potassium, sodium, manganese and magnesium . It cures Jaundice (leaf juice), Diabetes, Obesity, Constipation, Acidity, Skin Condition, Stops Premature Aging, Swelling (if taken at noon), Insect Bites (leaf) and Anemia (Iron). It also combats Parasites or Intestinal Worms, Insomnia, Depression, Improve Memory, Cold/Cough/Sinus, Asthma, Fever, Colic Pain and Ulcer.

Women suffering from reproductive issues such as PMS, PCOS, water retention, Hype or Hyper thyroid, Leukorrhea and Infertility (female egg), can also take this vegetable and the flower of the plant. Again best taken during lunch. Avoid after pregnancy as in pregnancy the chances of water retention is high.




Ingredients:


Bottle gourd – 1

Tomato – 2

Onion - 1

Toor dal – 1 cup

Mustard seed – 1 teaspoon

Sambar powder – 2 teaspoon

Salt for taste

Oil for seasonings

Curry leaves, Coriander leaves for garnishing

Steps

Cut 1 bottle gourd into cubes and pressure cook 1 cup Toor dal, 2 Chopped tomato, required salt along with cut bottle gourd till 3 whistles.



Cool down and let pressure release automatically.

Heat a pan and add 3 teaspoon of oil.

Once oil hot, add 1 teaspoon of mustard seeds. Let mustard splutter.

Then add 1 sliced onion and fry it until it get translucent.



Add 2 teaspoon of sambar powder and stir it. Fry till the raw smell goes out.



Now add this seasoned mix with the cooked bottle gourd mix and stir it.

Boil this mix for 3 minutes. Later add curry leaves and stir it.



Finally, Garnish with coriander leaves.



Now the Bottle gourd Dal is ready to serve.
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Goat meat is most commonly consumed red meat. The amount saturated fat is more in this meat than unsaturated fat. Goat meat reduces the risk of atherosclerosis and coronary heart disease. It is best source for conjugated linoleic acid (CLA acid).Mutton contains selenium and choline, which are beneficial in warding off cancer.

Goat meat is beneficial for pregnant women as it prevents anaemia during pregnancy in both mother and baby, by increasing the blood haemoglobin levels in the mother and enhancing blood supply to the baby as it contains high amounts of iron (3mg iron/100g of goat meat). Lets make mutton chukka today.




Ingredients:

Mutton (Lamb meat or Goat meat) – 1-1/2 kg

Onion – 2

Tomato – 2

Chopped Ginger – 3 teaspoon

Green chilli – 2

Ginger garlic paste – 1 teaspoon

Fennel seeds – 1 teaspoon

Garam masala – 1 teaspoon

Kuzhambu masala – 3 teaspoon

Turmeric powder – ½ teaspoon

Coriander powder – 2 teaspoon

Oil for seasonings

Salt as required

Steps:


Pressure cook the goat/lamb meat till 6 whistles and cool down. Allow the pressure to release automatically.

Heat a pan and add 30ml of oil. Once oil hot, add fennel seeds and fry until golden in color.



Now add 3 teaspoon of finely chopped ginger, 2 slit green chilli and fry it.

Then add 2 finely chopped onion and stir it. Cook until translucent.



Add 2 finely chopped tomato and stir it. Then add 1 teaspoon of ginger garlic paste and stir it. Cook for 3 minutes.



Add required salt.

Once tomato mushy, add 1 teaspoon of garam masala, ½ teaspoon turmeric powder, 2 teaspoon coriander powder and 3 teaspoon of kuzhambu masala and stir it.



Add ½ cup of water, stir it and cook for 2 minutes.



Now add cooked goat meat along with the cooked broth and stir it.



Close the lid and cook for 15 minutes until the gravy gets dry.





The tasty Mutton chukka is ready to serve.
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Peanuts are a favorite food, whether eaten alone as a snack food or mixed into candy, cookies, pies, and other bakery products. Peanuts are a very good source of monounsaturated fats, the type of fat that is important in the heart-healthy diet. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese. Let's make chutney using the peanut spicy chutney today.


Ingredients:


Peanut – 1/2 cup

Tomato – 1

Onion – 1

Ginger – 1 inch (chopped)

Dry red chilli – 10

Mustard seeds – 1 teaspoon

Urad dal – 1 teaspoon

Turmeric powder – ½ tbsp

Red Chilli powder – ½ tbsp

Coriander leaves chopped – ½ cup

Oil for seasoning

Steps:


Heat 3 to 4 teaspoon of oil in a pan.







Once oil hot add 10 red chilli, 1 teaspoon mustard seeds, 1 urad dal teaspoon.

Add ½ cup peanut, once mustard starts spluttering. Roast until it turns into golden color.



Add 1 inch chopped ginger, 1 chopped onion. Fry until onion become translucent.

Add 1 chopped tomato and stir it. Add required salt and stir it.



Now add ½ tbsp turmeric powder, ½ tbsp red chilli powder and stir it.

Once almost cooked, switch off stove and cool down.

Then add the mix into mixer grinder and make into smooth paste by adding little water.



Now mouth watering Spicy peanut chutney is ready to serve.

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Horse gram is a special ingredient which will give more energy to human. Our ancestor's used to have horse gram rasam after consuming non veg for the better digestion. It can be taken as Rasam or Gravy.


Ingredients:


Horse Gram – 2 cup (Cooked and Mashed smoothly)

Tomato – 2

Onion – 1

Mustard seeds - 1 tablespoon

Urad dal – 1 teaspoon

Garlic – 6 pods

Ginger – 1 inch

Curry leaves – 1 spring

Turmeric powder – ½ tablespoon

Dry red chilli – 4

Red chilli powder – 1 teaspoon

Sambar powder – 1 teaspoon

Coriander leaves for garnishing

Salt as required

Oil for seasoning

Steps:


Heat a pan and add 2 teaspoon of oil




Once oil hot add 1 tablespoon mustard seeds, 1 teaspoon urad dal.

if mustard seed starts spluttering add 1 chopped onion and stir it.



Once onion translucent, add crushed 6 garlic pods and 1 inch chopped ginger, 1 spring curry leaves and stir it.

Then add required salt, ½ tbsp turmeric powder, 4 broken red chilli and stir it and cook for a minute.

Now add 2 chopped tomato and stir it. Then add 1 tsp red chilli powder and stir it. Cook for a minute.



Then add 1 tsp sambar powder and stir it. Cook for a minute.



Now add 2 cup cooked and mashed horse gram into it. Stir it.



Add required water and close lid. Cook for 5 minutes.



Finally garnish with coriander leaves.



Now horse gram kuzhambu is ready to serve.
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Horse gram is a special ingredient which will give more energy to human. Our ancestor's used to have horse gram rasam after consuming non veg for the better digestion. It can be taken as Rasam or Gravy.


Ingredients:


Horse Gram – 2 cup

Tomato – 1

Garlic pods – 5

Dry red chilli – 3

Mustard seed – 1 teaspoon

Urad dal – 1 teaspoon

Fenugreek seed – 1 tablespoon

Crushed pepper, Cumin - 2 teaspoon

Asafoetida – ½ tablespoon

Tamarind – 1 gooseberry size

Sambar powder – 1 teaspoon

Salt to taste

Oil for seasoning

Coriander leaves for garnishing

Steps:


pressure cook 2 cup of horse gram for 3 to 4 whistle and take out just the horse gram cooked water.





Add finely chopped 1 tomato in the hot horse gram cooked water.

Heat a pan and add 3 teaspoon of oil.

Add 1 teaspoon mustard seeds, 1 teaspoon urad dal.

Once mustard starts spluttering, add 3 broken red chilli, 6 pods crushed garlic. Fry till color change.



Now add ½ tbsp asafoetida.

Then add the horse gram water mixed with chopped tomato.

Add 1 gooseberry size tamarind pulp.

Now add 2 teaspoon Crushed pepper, Cumin powder.

Add required salt and 1 teaspoon sambar powder.



Boil for 10 minutes.

Finally Garnish with coriander leaves.



Now the tasty Kollu Rasam is ready to serve.
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Author

authorHello, I am Samyraj, a software engineer. In my native village, they call me Samy.
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