Tuesday, June 24, 2014

Gobi Mattar Keema/Gobi and Peas Keema/Gobi Keema/Minced Cauliflower Curry

Serves 4
Grated Cauliflower - 5 cups
Oil/Ghee - 3 tbspns
Onions - 1 cup, finely chopped
Tomato Puree - 1 cup
Green Peas* - 3/4 cup, frozen
Ginger Garlic Paste - 2 tsps
Turmeric -1/4 tsp
Cinnamon - 1 inch
Cloves - 2
Bay Leaf - 1
Cardamom Powder - 1/4 tsp
Red Chili Powder - 2 tsps, or to taste
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 2 tsps
Salt and Pepper to taste
Cilantro - 1 tbspn, finely chopped

*If you are using fresh peas cook it separately.

In a skillet, heat 2 tbspns or oil and saute the cauliflower for around 10 minutes or until it gets toasty and brown. Set aside. 
In the same skillet, add the remaining ghee or oil and fry the cinnamon, cloves and bay leaf for a minute. Add the onions and saute till the onions turn translucent. Now add the ginger garlic paste and saute for 2 minutes. Next add the tomato puree cook for around 5-8 minutes. Add the turmeric, saute for a minute and add about 1-1/4 cups of water. Let it come to a boil. Now add the rest of the spices and cook until it comes together into a thick gravy. Takes around 5-6 minutes. Add the boiled (or frozen) peas and let it cook for another 5 minutes. Close the lid for the flavors and aroma to remain intact. Add the toasted cauliflower and combine well. Keep on medium flame for another 5-6 minutes for the flavors to mingle well. Serve hot, with a garnish of cilantro.

Inspired from here

Linking it to the event "Cooking with Seeds" hosted by  A Bowl of Curry and CWS Event Page

Monday, June 16, 2014

Cabbage Chana Rice

Basmathi Rice - 2 cups, cooked
Cabbage - 1 cup, shredded
Onions - 1/4 cup, thinly sliced
Chana Dal - 1/4 cup, cooked
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Dry Red Chilies - 3, broken
Turmeric - a pinch
Lemon Juice - 1/2 tsp
Oil - 1 tsp
Salt - as per taste

For Garnishing;
Cialntro/Coriander - 1 tbspn, chopped

Heat the oil in a non-stick pan, add the mustard seeds and allow them to crackle.
Add the urad dal, asafoetida, curry leaves and dry red chilies and cook for 1 minute till the urad dal turns pink. Add the onions and turmeric powder and cook for another minute.
Add the cabbage, chana dal, salt and 1 tablespoon water and cook over a low flame for 5 minutes or till the cabbage is tender.
Add the rice and lemon juice, mix well and cook covered for a few minutes.
Serve hot garnished with the chopped coriander.

Inspired from Tarla Dalal

Tuesday, June 10, 2014

Tri Color Poha Dhokla/Poha Dhokla

Thick Poha - 1/2 cup, coarsely grinded
Semolina - 1/2 cup
Curd - 1 cup
Water - 1 cup
Salt - as needed
Eno Fruit Salt - 3/4 tsp, divided into 3 parts
Food Color - Red and Yellow, few drops
Green Chili Chutney - to serve

To temper;
Mustard Seeds - 1/4 tsp
Cilantro Leaves - 2 tbspns, chopped
Oil - 1/2 tsp

Beat the water and curd well. Add the poha, semolina and salt. Mix it thoroughly. Let it stand for 10 minutes.
Now divide the batter into three equal portions. Leave the first portion as it is. Now add red color to the second portion and yellow color to the third portion.
Heat a pressure cooker. Grease a bowl* and add 1/4 tsp of eno salt to the first portion. Give a quick stir and immediately transfer to the greased bowl. Steam it for 5 minutes. Now lower the flame. Add 1/4 tsp of eno fruit salt to the second portion. Give a quick stir and pour it above the steamed white portion. Increase the flame and steam it again for 5 minutes. Lower the flame. Add 1/4 tsp of eno salt to the third portion, stir and pour it above the steamed red portion. Increase the flame and steam it again for 7 minutes. Switch off the flame. Let the dhokla cool completely. (Dont try to remove the dhokla until it cools. You wont get the correct shape what you are looking for)

Heat a kadai and do the tempering. Pour it over the dhokla. Tri color dhokla is ready to serve with green chili chutney!

*I used a 1Qt pyrex bowl for making this dhokla. If you use a stainless steel bowl the you can add 1 more minute to steam the dhoklas. 

Recipe adapted from Tarla Dalal

Tuesday, June 3, 2014

Sweet Mint Lassi

Serves 2
Yogurt/Curd - 1 cup
Water - 1/2 cup
Mint Leaves - 10
Sugar/Honey - 3 tbspns
Cardamom Powder - 1/4 tsp

Blend all the ingredients to a smooth consistency. Serve chill.