Skip to main content

Chilli Gobi

Now that we have moved, Tanmaya has to travel a lot for work. He no more has the luxury of coming home for lunch. So I have to pack his lunch. Never thought I would do this, not at-least till I have kids and they start school. But there is always a price for nice things.
Now that I have to pack his lunch, I have to prepare new items everyday as he is like a kid who wait for the lunch bell to go off so that he can eat :)
So while doing grocery I asked him to pick some capsicum and panner, so that I can prepare some chili paneer for him, but he forgot paneer and for Indian items I have to drive 36 miles back to Santa Clara.
So I decided to make chilli gobi instead. Here is my recipe,

  1. Cauliflower: 1 medium sized, cut into florets 
  2. Green beller pepper: 1 medium sizedcubed 
  3. Onion: 1 large cubed
  4. Green chillies: 8-10  slit
  5. Corn flour : ½ cup 
  6. Red Chilli Powder: 1/2 tsp
  7. Dark soy sauce :2 tsp 
  8. Red Chilli sauce: 2 tbsp 
  9. Ketchup : 1 tbsp 
  10. pepper powder : ½ tsp 
  11. Salt to taste 
  12. Oil for frying plus 2-3 tbsp 

Bring a small pot of water to boil and add 1 tsp salt.
Add cauliflower and par boil, for around 4-5 minutes.
Drain and keep aside.
Heat oil in a deep pan for frying.
Make a thick batter of the corn flour and red chilli powder with water. 
It should be thick enough to coat the floret evenly.
Dip each floret in this batter and fry till light brown. 
Drain excess oil from fried florets on paper towels.
Heat 2 tbsp oil in a pan. 
Add green chillies and fry for a minute. 
Then add onions and sauté till half done. 
Add the bell pepper, with little salt ( remember the sauces have salt in it and we have boiled the cauliflower with salt, so a little goes a long way) and sauté till both onions and bell pepper are cooked through. 
Add the tomato ketchup, soya sauce and red chilli sauce and cook for a 1-2 mins.
Add the fried florets and toss to coat completely. 
Toss well to combine.

Garnish with chopped scallion and enjoy.
Till then Happy Blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…