Here is something I came up with, really a lazy man gobi, easy to make , turned out yumm to eat. Hope u enjoy it
Ingredients
1 whole Cauliflower - cut into bite sized pieces
50 gms thick Curd
1 tbs Coriander pwd
1 tbs Cumin pwd
1 tbs whole Cumin
1/2 tps Turmeric
1 tbs Chilli pwd
Salt to taste
Method
Wash the Cauliflower, set it aside. In a large bowl Mix all the dry ingredients and the Curd (except the whole Cumin). Toss in the Cauliflower into the Mixture. Let it rest for 30 mins.
In a saute pan in hot oil add in the 1 tbs of Cumin, then toss in the curd coated cauliflower. Toss on high flame till done evenly all over and golden brown in color. Done!
Thursday, October 30, 2008
Wednesday, October 8, 2008
Bread Poha
Though I love cooking but every now and then I get bucked up when am short of choices for breakfast. And in such times Bread Poha comes as a savior.
It comes with twin benefits, as in it is easy to make and it also polishes off the uff so boring old bread in a whiff.
Here is the recipe for Bread Poha/ Upma
Ingredients
Bread Slices – 6-7 (preferably a day or two old)
1 Teaspoon Oil
Rai (Mustard Seeds) – ½ teaspoon
Curry Leaves (Kadi Patta) – 4-5
Onion – 1 (finely cut)
Potato – 1 (Cut into small pieces)
Tomato – 1 (Cut into small pieces)
Green Chilly – 1-2 (Cut into small pieces)
Salt as per taste
Red Chilly Powder as per taste
Lemon Juice – 1 teaspoon
Take out the bread from refrigerator and let it be for ½ an hour.
Cut off the thick sides of the bread and taking them two at a time rub them against each other making a fine powder of it. (As in pic)
Heat the pan; put the curry leaves & rai after 3-4 seconds put the onions. Once the onions are semi transparent put the potato and cover the pan.
Once the potato is cooked add the tomato & green chilly and let them cook.
After all the veggies are cooked add the refined bread and all the spices. Sprinkle a little water on it and cover it with pan for 5 mins. Open the pan after 5 mins, sprinkle the lemon juice & a little bit of sugar. Cook it for few more min
utes and it is ready to be served.
Peas can be added if available & the dish can be garnished with coriander leaves.
It takes just 15 mins to cook the whole thing and it tastes very good. I have been using brown bread to make it and it only makes it healthier.
It comes with twin benefits, as in it is easy to make and it also polishes off the uff so boring old bread in a whiff.
Here is the recipe for Bread Poha/ Upma
Ingredients
Bread Slices – 6-7 (preferably a day or two old)
1 Teaspoon Oil
Rai (Mustard Seeds) – ½ teaspoon
Curry Leaves (Kadi Patta) – 4-5
Onion – 1 (finely cut)
Potato – 1 (Cut into small pieces)
Tomato – 1 (Cut into small pieces)
Green Chilly – 1-2 (Cut into small pieces)
Salt as per taste
Red Chilly Powder as per taste
Lemon Juice – 1 teaspoon
Take out the bread from refrigerator and let it be for ½ an hour.
Cut off the thick sides of the bread and taking them two at a time rub them against each other making a fine powder of it. (As in pic)
Heat the pan; put the curry leaves & rai after 3-4 seconds put the onions. Once the onions are semi transparent put the potato and cover the pan.
Once the potato is cooked add the tomato & green chilly and let them cook.
After all the veggies are cooked add the refined bread and all the spices. Sprinkle a little water on it and cover it with pan for 5 mins. Open the pan after 5 mins, sprinkle the lemon juice & a little bit of sugar. Cook it for few more min
utes and it is ready to be served.
Peas can be added if available & the dish can be garnished with coriander leaves.
It takes just 15 mins to cook the whole thing and it tastes very good. I have been using brown bread to make it and it only makes it healthier.
Wednesday, August 13, 2008
Mishti Doi
The extremely popular Bengali mishti doi is a very thick cake-like yogurt sweetened with sugar or gur and allowed to ferment in an earthen pot.
One of my defining principles in the kitchen is to keep things simple, and when a relative passed on this extremely quick and easy treat I added it to my repertoire instantly. Of course, you could go the traditional way and boil the milk, set the curds etc to make it, but this simple recipe cuts out all the fuss and achieves almost identical results. I say almost because I've never tasted it, mine or the original, milk products being something of a no-no for me. But, every Bengali I have ever served it to has instantly fallen in love with it. Dont start counting calories though!!
The following is the recipe for the traditional mishti doi. Be careful not to overbake, it can get dry. If you want a slight change, add some powdered elaichi to it before baking or garnish with pistachios, almonds and saffron strands while serving!
Mishti doi (dahi)
Serves about 4 people
1 tin condensed milk
3-4 heaped tblsp. yogurt (depending on taste)
Mix the above ingredients together in your favorite baking pan. Bake in a 350 deg F oven for 15-20 mins (or until the sides separate from the pan). Serve cold.
One of my defining principles in the kitchen is to keep things simple, and when a relative passed on this extremely quick and easy treat I added it to my repertoire instantly. Of course, you could go the traditional way and boil the milk, set the curds etc to make it, but this simple recipe cuts out all the fuss and achieves almost identical results. I say almost because I've never tasted it, mine or the original, milk products being something of a no-no for me. But, every Bengali I have ever served it to has instantly fallen in love with it. Dont start counting calories though!!
The following is the recipe for the traditional mishti doi. Be careful not to overbake, it can get dry. If you want a slight change, add some powdered elaichi to it before baking or garnish with pistachios, almonds and saffron strands while serving!
Mishti doi (dahi)
Serves about 4 people
1 tin condensed milk
3-4 heaped tblsp. yogurt (depending on taste)
Mix the above ingredients together in your favorite baking pan. Bake in a 350 deg F oven for 15-20 mins (or until the sides separate from the pan). Serve cold.
Tuesday, August 5, 2008
Halwa Kaddu
Halwa Kaddu is a variety of pumpkin which is green on the outside and yellow or pale inside. It is supposed to be loaded with nutrients. Excuse me for using too many punjabi words for ingredients, I will try to put in as many hindi/english translations as is possible for me.
250 gms Kaddu
half cup diced onions
qtr spoon methi seeds (methre), fenugreek
half spoon sugar
salt, turmeric, lal mirch acc to taste (1 teaspoon, half, half is my preference respectively)
chop the kaddu into quarter inch peices and wash.
In a pan heat a little oil/ghee/desi ghee and throw in the methi seeds. Let the seeds sputter till rosy and throw in the onion. Fry the onions till clear, dont brown. Toss in the kaddu and mix well, sprinkle in salt,mirch,turmeric,sugar. Cover the pan well and lower the heat to the minimum and let sit for 15 mins or so or till the kaddu get very very tender. Mash it a bit and stir well.
Eat with Rotis
250 gms Kaddu
half cup diced onions
qtr spoon methi seeds (methre), fenugreek
half spoon sugar
salt, turmeric, lal mirch acc to taste (1 teaspoon, half, half is my preference respectively)
chop the kaddu into quarter inch peices and wash.
In a pan heat a little oil/ghee/desi ghee and throw in the methi seeds. Let the seeds sputter till rosy and throw in the onion. Fry the onions till clear, dont brown. Toss in the kaddu and mix well, sprinkle in salt,mirch,turmeric,sugar. Cover the pan well and lower the heat to the minimum and let sit for 15 mins or so or till the kaddu get very very tender. Mash it a bit and stir well.
Eat with Rotis
