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!!!

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!!!!!!

COCONUT FLAVOURED RICE VERMICILLI(SEVAI)

Evening Tiffin.

U need: Coconut flavour:
Ready made rice vermicelli/noodles : 1 packet
Coconut scraping: 3/4 cup
mustard seeds: 1 tsp
urad dal: 1 tsp
chana dal: 1/2 tsp
broken cashews: 2 tabslp
Curry leaves: 2 tsp
asefodita: 3/4 the tsp
Roasted white sesame seeds: 1 tsp
red chillies: 3 broken
salt to taste
oil: 2 tablsp
Another flavour:
Lemon rice noodles/vemecilli:
Juice of 1 big lemon or green lime
rasam powder: 1 tsp
mustard seeds: 1 tsp
urad dal: 1 tsp
curry leaves 2 tsp
roasted peanuts: 3 tsp
salt to taste
turmeric powder
asefodita powder: 1/2 tsp
oil: 2 tablsp

Method:
1. Cook the rice noodles/vermicelli  as per instructions in the packet. Set aside on a flat plate.
2. For coconut flavour:
Heat oil in a frying pan.Roast the broken cashew,remove from oil and keep in a bowl. To the oil add mustard seeds,urad dal,  broken red chillies,asefodita,chana dal,curry leaves,salt and saute well. Add the coconut scraping,sesame seeds and lightly fry for few mins. Switch off the gas.
3. Cool slightly and then add the cooked rice noodles/vermicelli and toss well. Garnish with roasted cashews.
4. Serve the coconut flavoured rice noodles/vermicelli as an evening tiffin or as early dinner with pappads and sambhar or curd curry( more kuzambhu).

For lemon flavour:
1.Heat oil in a frying pan.Add mustard seeds,roasted peanuts,curry leaves,urad dal,turmeric powder and saute well.To this add the cooked rice noodles/vemicilli and toss well .Add salt and rasam powder. Toss well.Switch off the gas. Pour the lemon juice and mix well.
2.Serve with chips or vadams.

Note:  Simple to cook and health food this dish is very popular down south especially in Tamil nadu and Kerala.
Bonn!!! Appetite!!!!!

CAULIFLOWER PACHADI WITH JEERA PULAO

U need: For Pachadi:

Cauliflower: 1 medium size
Onion: 1 medium
ginger-garlic paste: 2 tsp
fresh curd: 1/4 cup beaten
cashew paste: 2 tablsp
turmeric powder: 1 tsp
green chillies: 3 slit
curry powder: 2 tsp (Shaan veg curry powder is good or any other brand veg masala powder)
Garam masala powder: 1 tsp
kasoori methi: 1 tsp
mustard seeds: 1 tsp
kala jeera: 1/2 tsp
Oil: 2 tabslp
salt to taste

For jeera rice:
Basmati rice: 2 cups soaked for 15 mins.
shah jeera: 1 tsp
cinnamon stick: 1
cloves:2
star anise: 1
cardamom: 2
sugar: 1/2 tsp
ghee: 2 tablsp
salt to taste
turmeric: 1/2 tsp
cashew and raisins to garnish

Method:
Pachadi:
1. Cut cauliflower into florets and par boil in water with some turmeric powder. Drain water and set aside.
2. Chop onions.Dry roast kasoori methi and crumble.
3. Heat oil in a frying pan. When hot add mustard seeds and kala jeera. Saute. Now add the chopped onion and continue stirring. Add ginger garlic paste. Saute well. Add green chillies.
4. Add the beaten curd and stir briskly on medium heat. Add curry powder,turmeric powder,garam masala and continue stirring till the masala is cooked and the curd is absorbed. sprinkle water if needed.
5. Add the par boiled cauliflower and toss well.Add salt and 1 cup water. Cover and cook till the vegetable is cooked. Add the cashew paste, and stir well . Cook till the pachadi is  dry  and the masala and cashew coats the vegetable well. Add the kasoori methi. and finely chopped coriander leaves.( cook on medium heat)
6. Transfer to a serving bowl.Serve hot with jeera pulao and Rajma saag( recipe already given in my blog)

Jeera Rice:
In a small pressure pan add ghee.When hot add the shah jeera, cinnamon,cloves,star anise and cardamom.Saute. Drain the soaked rice and add to the pan.Toss well.Add salt and sugar and turmeric powder. Now add 1 &1/2 cups water and pressure cook for just 1 whistle.
Open cooker and fluff the rice. Garnish with fried cashew and raisins .
Serve hot with cauliflower pachadi and rajma saag.

Note: Tasty and delicious to eat the  cauliflower pachadi can be eaten with rotis too. Mash a bit and use as filling for sandwiches too Go ahead and try it at home!!!!!!!!!!
Bonn!!!!Appetite!!!!!!!!!!!

BHINDI BHARILI WITH TOOVER DAL LUCKNAWI

FULL MEAL:

U need: For Bhareeli bhindi:

Fresh medium or small sized ladies finger: 250 gms
Saunf: 1 tsp
coriander seeds: 2 tablsp
jeera: 2 tsp
amchur powder: 2 tsp
garam masala powder: 1 tsp
green chillies minced: 2 tsp
red chilli powder: 1 tsp
coconut scraping: 2 tsp
jaggery: 1 tsp
salt to taste
turmeric: 1/2 tsp

For Lucknawi dal:
Toover dal : 1 cup
milk: 1 cup
ginger paste: 1 tsp
green chillies minced: 1 tsp
tamarind paste: 1 tsp
red chiilies: 2
asefodita powder: 1/2 tsp
coriander leaves minced: 2 tsp
jeera: 1 tsp
kala jeera: 1/2 tsp
ghee: 2 tabslp
salt to taste

Method:
1. Clean and pat dry the bhindis. Cut the top and the tail. Make a slit in all the bhindis.
2. In a pan dry roast saunf,coriander seeds, jeera  and dry grind to a coarse powder. Transfer to a bowl. Now grind coconut scrapings,jaggery,salt to a coarse powder and add to the dhaniya jeera saunf powder in the bowl.To this add the rest of the dry ingredients and mix well.
3. Stuff each bhindi with  this ground dry mix . 
4. Heat 3 tablsp oil in a frying pan.When hot lower the bhindis into it along with the balance masala and toss well.Sprinkle a little water,cover and cook on slow heat till the bhindis are done and are semi crisp.Keep checking the vegetables and sprinkle water if required to prevent the bhindis from sticking to the pan.
5. Transfer to a serving dish and serve hot with rotis or rice and toover dal.

Dal:
1. Clean wash dal well.Pressure cook dal with 1/2 cup milk,1/2 cup water,minced green chillies for 3 whistles.The dal should be of creamy consistency.
2. Heat ghee in a frying pan.When hot add jeera,kala jeera,red chillies asefodita and,ginger paste and saute well. Add the cooked creamy dal. Stir well. Add salt to taste.
3. Add the tamarind paste and the balance milk . Simmer well. Add the minced coriander leaves and simmer for another 2 mins.
4. Serve hot with rotis/rice and bhareeli bhindis.

Note : Scrumptious and tasty to eat. l Enjoy this wholesome satvik meal!!!!!!!!!!!!!!
Bonn!!!!!!!Appetite!!!!!!!!!!!!  

PALAK SAAG& MOOLI CHOCHORI WITH ROASTED MUNG DAL

U need:
For Chochori:
Palak saag: 1 bunch
White radish: 2
Pumpkin: 1/4 piece peeled and diced
Potato: 1 peeled and cut
mustard seeds: 2 tsp 
green chillies: 3
turmeric powder: 1 tsp
bay leaf: 1
kala jeera: 1/4 tsp
saunf:1/4 tsp
mustard seeds: 1/4 tsp
jeera: 1/4 tsp
Methi seeds: 2 to 3 
Mix all these and set aside.This is called panchporon.

For Dal:
Moong dal: 3/4 cup
turmeric powder: 1/2 tsp
kala jeera: 1/2 tsp
green chillies: 2
ginger grated: 2tsp
salt to taste
sugar: 1/2 tsp
coriander leaves minced: 2 tsp
oil: 2 tsp

Method:
1.Wash palak leaves and chop fine.Peel radish and dice.
2. Soak the mustard seeds in 1/2 cup water for 20 mins.Drain and grind to a smooth paste with a little water.
3. Heat 2 tablsp oil in a frying pan.When hot switch off the stove.Add bay leaf and the panchporon. Switch on the stove and saute . Add the vegetables ,turmeric powder ,except the palak and the green chillies. Saute once again.Cover and cook on medium heat till the vegetables are half cooked.
4. Remove the cove and stir well.Add the chopped palak,salt,green chillies and sugar.Cook covered for another few mins.
5. Once the vegetables are cooked add the ground mustard paste and stir well. Simmer for 2 mins. If you want you can add some coriander leaves.
6. Transfer the chochori to a serving bowl.Cover and set aside. Serve hot with rice and dal.

DAL:
1. In a pan dry roast the mung dal till light brown. Wash well.
2. In the pressure pan put the dal 1&1/2 cups water,grated ginger and turmeric and pressure cook.(2 whistles)
3.In a small pan add oil.Now add the kala jeera and saute.Open the cooker and add the sauteed  kala jeera and stir well.Switch on the stove. Add salt,sugar,green chillies and if required 1 cup water.Simmer for 6 to 8 mins till the dal thickens and is cooked well. Add some minced coriander leaves.
4. Transfer to a serving bowl and serve with hot rice,chochori and tomato salad.

Note: A simple Bengali meal the chochori with its mustard flavour is a delicacy a medley of flavours of various vegetables. You can also add brinjal and broad beans if you like. 
Mung dal is the staple dal in any Bengali meal.
Bonn!!!!!!!!Appetite!!!!!!!!!!!!!!!

KOLKATTA PHUCHKAS (PANI PURIS)

STREET FOOD: KOLKATTA

U need:
Ready to eat Golgappas/pani puris: half a packet

Filling:
Mashed potatoes: 2 cups
black salt: 1/2 tsp
salt to taste
chilli powder: to taste
green chillies(minced): 1 tsp
chat masala: 1/2 tsp
amchur powder: 1/2 tsp

The phuchka water:
Fresh water: 1/2 litre
Coriander-mint chutney: 2 tsp
pani puri masala: 3 tsp
roasted jeera powder: 1 tsp
tamarind paste : 2 tsp( can add more if you like more khatta or sourness)
chat masala: 2 tsp
salt to taste
ice cubes: 8 to 10( optional)
finely chopped coriander and mint leaves: 2 tsp
some salted boondi (optional)
pinch sugar(optional)

Method:
1.In a water jug add all the phuchka water ingredients except the ice cubes and mix well.Keep in fridge. You can make this water 2 hrs in advance.
2. In a large bowl add the mashed potatoes.To this add all the other ingredients and mash well. If you want you can add boiled dried white peas too about 2 tablsp.
3. To serve:
  Take the cool phuchka water from the fridge. Mix well. Test for salt. Add the ice cubes. Mix well.  Add the salted boondi and chopped coriander and mint leaves
Take one golgappa,make a small hole,put in some potato filling ,dip in the phuchka water and eat.

Note: Phuchkas of my Kolkatta...the very thought makes me drool. Yummy,delicious and crunchy to eat,you cannot stop eating once you start. Today ready made golgoppas are available everywhere which taste good. If you have a mud pot you can mix the phuchka water in it and cool.
The spiciness can be added or reduced according to ones taste.But they say when you eat phuckas the eyes should water and the taste buds should tingle...
Bonn!!!Appetite!!!!!