Friday, 7 June 2013

GOBI MUSSALLAM


U NEED:
Cauliflower : 1 medium
Onion: 2 medium chopped fine
garlic: 2 peeled
ginger: 2"piece
green chillies minced: 2 tsp
kitchen king masala: 2 tsp
turmeric powder: 1 tsp
chilli powder: 1 tsp
dhaniya powder: 2 tsp
garam masala: 1 tsp
oil: as needed
Tomatoes: 2
fresh cream: 1/4 cup
cashew paste: 2 tsp
salt to taste
coriander leaves: 2 tsp
kasoori methi: 1 tsp
jeera: 1/2 tsp

Method:
1.Take the cauliflower and remove the stalks and leaves. Put in 3 cups water and semi cook with 1/2 tsp turmeric powder and pinch salt.Remove from water and set aside in a bowl.
2.  Grind together onions,tomatoes,ginger and garlic to a fine paste. Heat 2 tablsp oil in a frying pan.When hot add jeera and saute. Add the ground paste and saute well on medium heat.(5 mins).Add kitchen king masala,chilli powder,salt ,minced green chillies and fry well.Sprinkle water in between to prevent the masala from sticking. Now add dhaniya powder and garam masala and continue frying, till the raw smell goes and the paste is well cooked.Switch off the gas.Cool the masala paste. Now take half of the paste and apply well on the cauliflower.Ensure the cauliflower is stuffed well with the paste.
3. Heat 2 tablsp oil.When the oil is hot add the balance masala paste along with 1cup water and 1/4 cup milk. Simmer the gravy till it starts to thicken.Add the cashew paste and pinch salt if needed. Roast the kasoori methi,crush and add to the simmering gravy.Beat cream and add half of it to the simmering curry .
4. Lower the masala stuffed cauliflower gently in the gravy and continue cooking till the cauliflower is cooked and the gravy coats the vegetable well.. Simmer for a min.Add 1 tsp coriander leaves.
5. Gently transfer to the serving bowl and pour the remaining gravy on top of the gobi mussallam. Sprinkle coriander leaves,add a some more cream and serve hot with rotis or naans. Goes well with Jeera rice too.

Note: Delicious,rich and amazing in taste,this Mughlai dish is simply mouth watering to eat. Make this dish as a weekend specialty .Happy cooking.
Bonn!!!!Appetite!!!

Thursday, 6 June 2013

MANGO FLAVOURED VEGETABLE PULAO


U need:
Basmati rice: 2 cups
cauliflower florets : 1 cups soaked in salt water
potato : 2 medium sized peeled and cut to fours
Mango pulp: 1/2 cup ( Semi ripe mango pulp tastes best)
mango pieces: 1/2 cup
Onion: 1 medium sliced fine
Ginger julienne: 2 tsp
Green chillies : 4 slit
turmeric : 1/2 tsp
cloves:2
cinnamon: 2 sticks
cardamom: 2
bay leaf:1
dhaniya jeera powder: 2 tsp
garam masala : 1/2 tsp
oil: 2 tablsp + 2 tablsp to fry the vegetables
ghee: 1 tsp
salt to taste
asefodita: 1/2 tsp
roasted cashews: 2 tsp
kishmish : 2 tsp

Method:
1.Wash cauliflower florets well.Pat dry with an towel.Wash the potatoes well.Pat dry.
2. Heat 2 tablsp oil in a pan and lightly fry the cauliflower and potatoes.Set aside on a plate.
3. Heat 2 tabslp in a cooking pot.Add the bay leaf,cloves,cardamom,cinnamon sticks and saute well.Add asefodita. Now add the sliced onion and continue frying.Add ginger julienne and green chillies. Stir well on medium heat.
4. Add the fried cauliflower and potato and continue stirring for 5 to 7 mins. Add salt,dhaniya- jeera powder and turmeric. Stir. Add the ghee and garam masala.
5. Drain water from the rice and add to the cooking vegetables. Stir well for another 6 mins. Add the mango pulp and mix well. Add 1&1/4 cups water and cover the pulao with a lid. Cook till the rice is cooked and water is just absorbed. Switch off the gas.Let the pulao cook in its own steam.
6. Remove the lid. Add in the mango slices and toss the pulao gently.Keep the pulao covered till serving time.
7. Garnish the pulao with roasted cashews and kishmish and serve with a raita of your choice.

Note: This is sweet-tangy pulao is one everyone loves in my family. The semi ripe mango gives this pulao a nice khatee-meeti  bite to out palette. You can serve  with onion raita or pomegranate raita.
Bonn!!!Appetite!!!!!!