Shahi Gobi

-
After a long time I finally got some time to cook something different and blog about it. Being a mom is really not easy. Had no idea that it would take away all my time and energy.  So cooking something new has been far from my mind. But I had enough of fast food and subways as a getaway. So finally cooked a new dish. 

 Ingredients :

  1. Cauliflower:1 small
  2. Bay leaves:1 tsp
  3. Tomato:1 large chopped
  4. Cloves:4
  5. Onion:1 large sliced
  6. Pepper corn:6
  7. Garlic:1 clove
  8. Ginger:1 inch piece
  9. Salt to taste
  10. Heavy Cream: 1/2 cup
  11. Turmeric Powder:¼ tsp
  12. Cilantro leaves -chopped 1 handful
  13. Coriander Powder 2 tsp
  14. Chilly Powder 2 tsp
  15. Oil as reqd. for frying


Preparation :
Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities.  
Strain and pat dry with  a paper towel.
Heat oil in a skillet and deep fry the cauliflower florets till light brown. 
Spread them out on a plate lined with paper towel to take out the excess oil.
Grind together onion, ginger & garlic to fine paste.
Heat a 1 tbsp of oil in a pan and add the bay leaf, cloves and peppercorns. 
To this add the ground onion-ginger-garlic mix, chilly powder and coriander powder to the sautéed onions and mix well. 
Cook till the masala color turns darker red.
Now add the chopped tomato and cook for 1 or 2 mins till the tomato pieces become soft. 
Add some water and whipping cream and mix well to make thick gravy.
Add the deep fried cauliflower florets and mix well (gently) till the florets get completely covered with the masala.
Cook on low heat for 5 mins.

Garnish with chopped cilantro leaves and serve hot with  roti or pulao and enjoy
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

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
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