Side Dishes

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Sabtu, 31 Mei 2014

NUTTY GOBHI MASALA / GOBI MASALA/ KAJU GOBHI/ CASHEW CAULIFLOWER

INGREDIENTS

2 medium sized or 1 big sized cauliflower cut into florets

2 large thinly sliced onions

3 medium sized pureed tomatoes

1 tbsp ginger-garlic paste

1 tsp garam masala

1 tsp coriander masla

1 tsp turmeric powder

For grinding:

1 tsp fennel seeds

1 stick cinnamon

8-10 cahewnuts

METHOD

Take enough water in saucepan with 1 tsp turmeric and bring it to boil. Add chopped and cleaned cauliflower florets. Cook for 5-10 minutes or till cauliflower is cooked. Drain and keep aside.

In a blender, grind fennel seeds, cinnamon, cashew nuts. Grind to make a smooth powder.

Now heat oil in a pan, add onions and cook till it turns golden. Add tomato puree and cook till it gets thick and oil leaves the sides.

Add in salt and other spices. Cook for sometime. Add cooked cauliflower and mix well with the masala.

Cover it and simmer for sometime so the masala is well coated all over cauliflower.

Now add cashewnuts powder masala and some water if needed. Cook for 8-10 minutes on a low flame till the masala is thick and coats vegetable well.

Turn off the gas and garnish with coriander leaves. Serve with chapatis.

Pictorial:

1. Take 8-10 cashew nuts, 1tsp fennel seeds and 1 cinnamon stick.

2. Grind it to form smooth powder. Keep aside.

3. Boil cauliflower in enough water with 1 tsp turmeric powder. Stain water and keep aside.

4. Heat some oil in pan.

5. Add thinly sliced onions. Saute till golden in color.

6. Add tomato puree.

7. Now add salt, garam masala, coriander powder.

8. Cook till it leaves side of pan.

9. Add boiled cauliflower. Mix well.

10. Let masala get well coated with gobhi.

11. Cover it and simmer for 5-10 minutes.

12. Now add cashew powder masala.

13. Add some water.

14. Mix well and cook for more 2-3 minutes.

15. Garnish with cashews and serve hot.

Minggu, 13 April 2014

WATERMELON SUBZI

INGREDIENTS

Cut watermelon and take out the soft red pulp and eat as a fruit.

From the left over skin of watermelon remove the hard white pulp and cut it into square blocks.

1 tsp fenugreek seeds (Meethi dana)

2 chopped onion

2 chopped tomatoes

1 tsp chopped garlic

1 tbsp tamarind paste (imli paste/ imli chutney)

Salt to taste

1 tsp red chili powder (optional)

1 tsp turmeric powder

1 tsp garam masala
1 tsp dary mango powder (amchoor powder)

METHOD

Soak fenugreek seeds in water for 15-20 minutes. Pour some oil in pan, add fenugreek seeds, saute it, and add chopped onions, garlic till golden brown. Add chopped tomatoes, salt, garam masala, chili powder, dry mango powder, turmeric powder saut� for 2 minutes. , and cook till tomatoes become soft and pasty. Add watermelon, mix well. Cover the pan and cook it at medium flame till watermelon is cooked. In the end, add tamarind mix well and garnish with coriander leaves.

YOU CAN INCREASE THE QUANTITY OF DRY MANGO POWDER AND USE AS SUBSTITUTE OF TAMARIND

Serves: 3-4 persons

Pictorial:

1. Enjoy the red pulp of watermelon and cut the leftover skin from behind like this.

2. This is what we want. Cut this in square cubes. Sorry I missed taking pic of that.

3. Soak 1 tsp fenugreek seeds in water for 15-20 minutes.

4. Heat some oil in pan, add fenugreek seeds, saute for a minute.

5. Add finely chopped onions. Cook till golden in colour.

6. Add finely chopped tomatoes and spices mentioned above.

7. Cover and cook till tomatoes are soft and mushy.

8. Cook further till it starts leaving the sides of pan.

9. Add chopped watermelon and again cover and cook till watermelon is cooked. This takes a little long time(15-20 minutes) due to tomatoes.

10. Once it's completely cooked add tamarind paste. Mix and cook for another 5 minutes.

11. Garnish with coriander leaves and serve with hot chapatis.

12. Yummy chatpati watermelon subzi is ready!

13. Closer look.

Rabu, 12 Maret 2014

CHATPATA BAINGAN

CHATPATA BAINGAN

INGREDIENTS

1 ripe brinjal

1 tsp salt

� tsp garam masala

1 tsp chaat masala

� tsp red chilli powder

METHOD

Wash Brinjal properly, wipe with kitchen towel. Cut the brinjal in thin round shapes. Give square cuts with knife on brinjal with very soft hand. Mix all the masalas in a bowl. Now sprinkle this mix masala on brinjal and spread properly with hands on brinjal. Heat 2 tbsp oil on non-stick pan. Put the brinjal and saut� from both the sides, till it becomes brown.