Tuesday, 26 January 2016

SHAHI ALOO GOBHI

Shahi Aloo Gobhi is a tasty dish, goes well with chappati or Rotis. I found this simple North Indian recipe when I was looking for some recipes. I got different recipes for the same curry. Here I too made a slight twist in my recipe.
SHAHI ALOO GOBHI

WHAT YOU NEED:

Cauli flower florets - 1 cup

Potato cubes - 1 cup

Onion - 2, chopped finely

Ginger + Garlic paste - 1 tsp

Cumin seeds powder - 1 tsp

Coriander seeds powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 2 tsp

Kasoori methi powder - 2 tsp

Salt - to taste

Milk - 1/2 cup ( curd also can be used) 

Fresh cream - 2 tbsp

Coriander leaves - for garnishing

FOR MASALA:

Coconut gratings - 2 handfuls

Cashew nuts - 7-8, soaked in water
SHAHI ALOO GOBHI

SHAHI ALOO GOBHI

HOW TO MAKE:

Soak cauli flower florets in salt water for 10 minutes. Drain.

Heat enough oil in kadahi and deep fry the florets. Drain and keep aside.

Also deep fry the potato cubes. Drain and keep aside.

You can para boil the cauliflower instead of deep frying and boiled potatoes instead of frying.

Grind coconut gratings along with cashew to a fine paste.

Now heat butter or oil in kadahi.

Fry chopped onion over high flame till translucent.

Reduce the heat.

Add ginger garlic paste , fry for a while.

Add cumin seeds powder and coriander powder. mix well.

Then add ground masala, turmeric powder, red chilly powder, salt and fried /boiled cauliflower florets and potato cubes. Mix well and add milk. Cook for few minutes.

Now add kasoori methi. 

Finally add fresh cream and garnish with coriander leaves.

Serve Shahi Aloo Gobhi with Roti / Chappati/Phulka.

Friday, 22 January 2016

IVY GOURD / TENDLE BHUTTI

IVY GOURD BHUTTI


WHAT YOU NEED:

Ivy gourd / tendle - 1 cup, cut in round

Onion - 1/2 cup, chopped

Coconut gratings - 1 cup

Dried red chilly -5 , roasted in little oil

Tamarind - a small piece

Coriander seeds - 1 tsp

Salt - to taste
TENDLE BHUTTI

IVYGOURD/ TENDLE BHUTTI

HOW TO MAKE:

Grind coconut gratings, tamarind, red chillies and coriander seeds to a coarse masala. Do not add water while grinding.

Now heat a tbsp oil in kadahi.

Add chopped onion, fry till they are translucent.

Then add ivy gourds along with half cup of water.

Add salt, stir well and allow to cook.

Now add masala, mix well and cook again for few more minutes.

Serve Tendle Bhutti as a side dish.

MUSHTI POLO /DOSA

One of the best Dosas...too soft and tasty for a breakfast menu. I had already posted Mushti polo, which was made in  a different way. This is very popular breakfast item in GSB households. One can eat it with butter or pickle or chutney, sambar or with any side dish.

MUSHTI POLO


WHAT YOU NEED:

Udad dal - 1/2 cup

Raw rice - 1 1/2 cups

Phova / flatten rice - 2 handfuls

Fenugreek seeds/ Methi seeds - 1 tsp

Salt - to taste
MUSHTI POLO ALONG WITH COCONUT CHUTNEY

HOW TO MAKE :

Wash dal and rice then soak in enough water along with fenugreek seeds for 3-4 hours.

Soak phova for 5 minutes.

Now grind all the above except salt in a grinder to a smooth batter adding little water.

Transfer the batter in to a vessel and keep overnight for fermentation.

Add salt to the batter next day and stir well. Add water if the batter is to thick. The batter should not be too thick or too watery.

Now heat dosa tava, grease little oil and pour a ladle full  batter on the tava and spread a little . 

Reduce the flame to the medium and cover the lid. Remove the lid after few seconds, fry only on one side and take out the dosa. 

Mushti polo should be thick and full of holes in it.

Serve Mushti Polo with coconut chutney for breakfast.
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