Gobi 65 Dry

Ingredients:
1 medium sized Cauliflower
1/2 tsp Ginger Garlic Paste
3/4 tsp Garam Masala
1/2 tsp Pepper powder
2 tsp Red Chilly paste
3/4 tsp Chilly powder
Salt to taste
2 - 3 strands of Coriander leaves
3 strands of Curry leaves (1.5 strand for Masala + 1.5 strand for Frying)
Pinch of Asafoetida powder
1/4 cup All Purpose flour
1/2 cup Corn flour
1/4 cup Rice flour
4 Green Chillies
Oil

Recipe:
Chop cauliflower into medium sized pieces as shown in the picture below. Blanch this in salt water, drain the water and keep them aside.

Put 2-3 tsp oil in a thick bottomed vessel. Add chopped cauliflower and fry them for about 4-5 mins in medium flame until they turn light golden in colour.

Chop coriander leaves, 1.5 strands of curry leaves into small pieces as shown in the picture below. Add rice flour, all purpose flour, corn flour, chilly powder, garam masala, red chilly paste, asafoetida powder, ginger garlic paste, black pepper powder and salt in a vessel. Add chopped ingredients to the same vessel.

Mix them well by adding sufficient amount of water. Don't make the batter too thin. Add cauliflower pieces and mix well.

Keep oil in a thick bottomed vessel and heat. Put dipped cauliflower in hot oil and deep fry until it turns golden in colour.

Cut green chillies into two halves, remove seeds and apply pinch of salt and keep them aside.

Add this fried cauliflower again in hot oil, add cut green chillies, curry leaves and fry them together for about 1-2 mins.

Remove this from oil, serve hot along with tomato ketchup. I tried this recipe from Vahrehvah. Thanks Sanjay for this wonderful recipe.

Kesuvina Soppina(Colocasia Leaves) Chutney

Ingredients:
15-18 medium sized Colocasia leaves / Kesuvina Eele or (4-5 cups of chopped leaves)
15 Red Chillies
1.5 cups grated Coconut
3 tsp Black Gram seeds
3 strands of Curry leaves (1.5 for Masala, 1.5 for Seasoning)
1/4 tsp Turmeric powder
1/2 tsp Asafoetida powder (2/3 for Masala, Remaining for Seasoning)
Salt to taste
Medium Lemon sized Tamarind
Small lemon sized Jaggary
1 tsp Mustard seeds
1/2 tsp Cumin seeds
5 tsp Coconut Oil (2 tsp for Masala, 3 tsp for Seasoning)

Recipe:
Wash colocasia leaves, remove the stem and keep them aside.

Chop them into medium sized pieces as shown in the picture below.

Put 2 tsp oil, red chillies, black gram seeds in a pan and heat. Once it turns into light golden in colour, add asafoetida powder, turmeric powder, curry leaves and fry them for few seconds. Add grated coconut and fry them in medium/low flame for about 2-3 mins.

Put chopped colocasia leaves, tamarind, jaggary, salt and little amount of water in a heavy bottomed vessel and cook them well.

Once its cooled room temperature, ground the fried masala and cooked colocasia leaves together into smooth paste by adding little amount of water.
Put 3 tsp oil, mustard seeds, cumin seeds in a heavy bottomed vessel and heat. Once it starts spluttering, add asafoetida powder, curry leaves, ground chutney and mix them well.

Keep this in low flame for about 3-4 mins. (You can also add the garlic seasoning at the end.) It goes well with Dosas/Rottis/Rice.