Rasedar Aloo Gobi

-
In a typical Oriya wedding feast there are always veg and non-veg menus, even though people focus a lot on what they are going to serve in the non-veg part of the menu, vegetarian is not neglected. Paneer is a popular part of the it, but depending on the season there is always a choice between Potala/Parwal Rasa and Gobi/Cauliflower rasedar. 
I guess the last elaborate wedding feast I ate was my own. Of course there was my brother-in-laws wedding but as it was in Bangalore so the feast was more inclined towards south Indian menu. It's been 3 years to that and  I have been craving a feast for a long time, so prepared the one item I could pick from the feast, rasedar aloo gobi.
Ingredients:

  1. Gobi: 1 large cut into florets
  2. Aloo: 1 large cut into 8 pieces
  3. Onion:1 medium finely chopped
  4. Ginger Garlic Paste: 2 tbsp
  5. Red Chilli Powder: 1 tbsp
  6. Turmeric Powder: 1/2tbsp
  7. Coriander Powder: 1 tbsp
  8. Garam Masala Powder: 1/2 tsp
  9. Tomato: 1 large Finely chopped
  10. Whipping Cream: 1/4 cup
  11. Whole green chiili: 2
  12. Salt as per taste
  13. Oil: 1 tbsp
  14. Oil for deep frying
  15. Coriander Leaves: finely chopped for garnish

Procedure:
Heat the oil for deep frying.
Deep fry the cauliflower florets and potatoes till they are almost ooked through and nice golden in color.
In a pan heat 1 tbsp of oil and add chopped onion with a pinch of salt and fry till the onion is golden and transparent.
Add the red chilli powder and fry till the raw smell is gone.
Add the ginger garlic paste and cook till the raw smell is gone.
Add chopped tomato, coriander powder, turmeric powder and salt to taste, cover and cook till the tomato is mushy.
Remove the lid and cook the masala till the oil oozes out.
Add the garam masala and mix well.
Add the heavy cream and cook for another 4-5 mins or till the oil oozes out.
to the masala add the deep fried gobi and aloo and mix well.
Add the whole green chillies and cover and cook for another 2-4 mins and turn of the heat.
Before serving garnish with green coriander leaves and enjoy.
I agree that this dish has loads of oil and cream in it, but i feel its ok to indulge sometimes.
This dish goes great with roti, naan, paratha even rice.
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more

Aloo Bharta ( Orissa Style Mashed Potato)

-
Image
As a kid one thing that made me go gaga was aloo bharta with rice. My Grandma makes the best aloo bharta ever. Every year we would go to our village for the summers and among all the running around, swings and swims in the family pond one thing that I miss the most is my grandma's aloo bharta. Its like the ultimate comfort food.  There is actually not much to the recipe but still it just makes me feel loved and cared. Ingredients: Potatoes: 2 large boiled with the skin Green chillies: 2-3 chopped finely Dry Red Chillies: 2 chopped Onion:1 large chopped Mustard Seeds: 1/2 tsp oil: 1 tea spoon Salt to taste Procedure: Peel the skin of the potatoes and mash well with no lumps. Take the oil in a pan and heat well.traditionally mustard oil is used but Tanmaya does not like the taste of it so I use normal vegetable oil. You can always use mustard oil, it will for sure enhance the taste. Add the mustard seeds and red chillies, as the mustard seeds stop splutt
Read more