WHITE KURMA !!!!!!!!

I got this recipe from my dear friend UMA PREM KUMAR who lives in USA & loves to experiment in cooking. This gravy goes well with rotis/rice dishes.

INGREDIENTS:-

Boiled vegetables - 1 to 1 & 1/2 cup (use veggies like grean peas, carrot, beans, cauliflower, paneer, mushroom, sweet corn, potato etc)
grated coconut - 3 tsp
almonds - a handful
green chilly - 3 to 4
pepper corns - 1& 1/2 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cloves - 3
ginger - 1/2 inch
garlic flakes - 7
onion - 1 small ( shallow fried)+2 chopped
beaten curds - 1/2 cup
salt to taste
chopped coriander leaves for garnishing

METHOD:-

1. Make fine paste of grated coconut+ peeled almonds(soak almonds in hot water for 1/2 hr & then peel them)+green chillies+pepper corns+cumin seeds+cinnamon stick+cloves+ginger+garlic+sha;;ow fried onions in a mixer. & keep it aside.
2. Heat oil in a pan & add chopped onions & fry till light brown.
3. Add ground paste to this & fry them on low flame till oil seperates from sides of pan.
4. Now add boiled veggies+beaten curds+salt to taste & mix well & bring it to boil.
5. Garnish it with chopped coriander leaves.

IIAPPY COOKING :))))))

CAULIFLOWER CHEESE !!!!!!!

Cauliflower cheese is a dish from England & i adopted this recipe from BBC GOOD FOOD.

INGREDIENTS:-

cauliflower - 1 large, broken into pieces
milk - 500 ml
butter - 50gm
cheddar cheese - 100 gm, grated
breadcrumbs - 2-3 tblsp (optional)

METHOD:-

1. Bring a large saucepan of water to boil &
then add cualiflower pieces & cook for 5 mins.t
2. Lift out a cauliflower piece to tesr, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish.
3. Heat oven to 220*C/200*C.
4. Put the sauce pan back on the heat & add the milk, flour, butter.
5. Keep whisking fast as the butter melts & the mixture comes to the boil.. Flour will disappear & sauce will begin to thicken.
6. Whisk for 2 mins while the sauce bubbles & becomes nice & thick.
7. Turn off the heat , stir in the most of the cheese & pour over the cauliflower.
8. Scatter over the remaining cheese & bread crumbs.
9. Bake it for 20 mins until bubbling.

HAPPY COOKING :))))))

AMRITHSARI GOBHI PAKODA !!!!!

AMRITSARI GOBHI PAKODA is one of famous starter from Punjab. It tastes awesome when eaten hot. This recipe is given by my friend SAIGEETHA S. PAI who owns a food blog GEETHS DAWATH. 

INGREDIENTS:-

Cauliflower florets - 2 cups

onions, finely chopped - 2 medium

coriander leaves, finely chopped - 2 tblsp

green chillies, minced - 4

caram seeds/ajwain - a generous pinch

ginger, grated - 1 tblsp

cornflour - 2 tblsp

cornmeal - 2 tblsp

rice flour - 2 tblsp

gram flour - 4 tblsp

turmeric powder - 1/4 tsp

salt - to taste

oil - to deep fry

METHOD:-

1. Take a broad mixing bowl & add all the ingredients except oil.

2. Marinate it well by adding few tsp of water to coat the gobhi well.

3. Heat oil & deep fry until crisp.

4. Serve it hot.

HAPPY COOKING :))))))

ROTI NU SHAAK / ROTI KI SUBZI !!!!!!!

My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.

INGREDIENTS:-                                                                       

leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing

METHOD:-

1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))))

and here's a tip:-

You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.