Raw Banana & Tender Fenugreek Leaves Paratha | Vegan | Flatbread | Stepwise | Pregnancy Recipes

 

Hi All!!

I’m here with yet another healthy recipe which is definitely tasty too. I was very curious and apprehensive about how this combination would turn out. The raw banana has become kind of favorite with me after I made the gluten free, Banana Rings. I had been eyeing the small bunches of baby fenugreek leaves for a few weeks now, in my regular vegetable shop and this time I decided to give it a try. These small baby plants are about 2-3 inches long with tender stems, roots and tiny leaves.

Both, the raw banana and fenugreek are extremely nutritive ingredients and a combination of both definitely is an extremely nutritional preparation. During pregnancy, one needs to consume about 300 more calories daily than one normally would in their non-pregnant state. The extra calories gives added energy to support the growth and development of the unborn child. The average-size banana contains about 100-110 calories. Other than that, the banana are fat free, cholesterol-free food that contribute to heart health.

Bananas offer a load of potassium in a relatively small package. Potassium is an electrolyte nutrient that, along with calcium and magnesium, helps manage your body's balance of fluids. Eating bananas for their potassium content during pregnancy can control lower leg edema, the swelling of the ankles and calves that often strikes expectant moms; and leg cramps, another common side effect of pregnancy. Bananas are also a nonacidic mild food, less likely to upset the stomach than fatty foods or citrus fruits. Bananas are an excellent source of  Vitamin B6, which is suggested to be the key to relief from morning sickness.

When it comes to fenugreek, people have mixed opinions. A few believe it should not be eaten and others believe it a very good green for pregnancy. Personally, I ate all kinds of greens ( my doctor recommended that) in my pregnancy including the fenugreek leaves without any harmful effects. So, those who are apprehensive about eating Fenugreek leaves can replace this preparation with Spinach but before doing that, please read the contribution of this plant in pregnancy here.

All my dilemma with this combo was put to rest when I tasted the flatbread/paratha. It was yummy with the softness of banana,  flavor of methi and perfect blend of spices added to it. I did not over do with the spices, as I wanted the flatbread/paratha to retain it’s natural flavors.

RAW BANANA-FENUGREEK LEAVES FLATBREAD

Preparation Time:30mins | Cooking Time:3mins/Flatbread | Makes: 10-12 | Serves: 3-4 | Difficulty Level: Needs Skill

Ingredients

2 Raw Bananas, boiled and peeled

2cups Fenugreek leaves, chopped

1/2cup coriander leaves, chopped

2green chilies, chopped finely

2-3cups whole wheat flour + more for dusting

salt to taste

1tbsp oil + more for roasting

Dry spices

1tsp red chili powder

1tbsp coriander powder

1-1/2tsp cumin powder

Method

Mix together chopped chilies, coriander and Fenugreek leaves and sprinkle salt over it to release water.

Add grated raw banana and mix thoroughly.

To the mix add flour, oil and dry spices and knead the flour using minimum water ( I used my food processor).

Break the dough into balls.

Roll each ball using dry flour into 6-7” disc of 4-5mm thickness.

Roast the disc on a griddle using oil till done.

Serve the paratha with butter, yogurt, pickle/chutney and salad.

Sending this to my event ‘Only’ Food For Pregnancy, hosted here.

Tips:

Make a stiff dough as it becomes soft after some time as the veggies leave water.

One can change the variation of spices as per their taste.

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Tandoori Bhein Kebab (Lotus Stem Kebab) | Gluten Free | Vegan | Pregnancy Recipes | Step Wise |

Hi All!!

Ever since I’ve announced the current event in my blog, I’m nostalgic about my pregnancy days, so many memories but what I remember the most is my stay at Mom’s place..As a custom I had gone to stay with my parents by the end of 7th month. And friends custom or no custom, I personally feel that there can be no other place more comforting than parents home. Living your entire life with them, the ease and comfort one experiences that can’t be replaced by any other person or place especially when one is going through so many internal changes, one needs emotional support. The love, the attention parents shower on their daughter and the baby is unimaginable.

My parents were so excited to have me and tried all means to keep me happy. My happiness did manifold, when my Grandmother and my youngest first cousin R came down to stay with us. My Grandmother wanted to be there to enjoy my pregnancy and be there to guide me. Every day after my dad came back from office he would ask me what I would like to eat, and if I had any food cravings (which I normally never had) were fulfilled immediately. I was a pampered daughter for those two months of pregnancy..

One day I told my mom that I felt like eating Chirote. My Mom was a bit surprised with my demand, as I had avoided eating that dish for so many years and now in my pregnancy I was craving to eat it. Now, making Chirote was not an easy task but she made them for me. Then another day, I felt like eating dhirade (kind of pancakes) and my grandmother pampered me by making them for me. It was a delight to watch my Grandmother cook as she hardly cooked in those days.

But pregnancy was not only eating and hogging… I was quite particular about myself in those days. My day would start with a boiled egg and a glass of milk. Then I would eat a fruit around 10am (no papaya). Have proper lunch of rice, dal, sabzi , roti with salad & curds. Eat an apple and a glass of milk around 5pm and then have roti, curry and salad for dinner.

Till the end of my sixth month of pregnancy I would do sweeping and mopping regularly at home. All household chores were done by me. It was at the onset of my seventh month of pregnancy that I stopped mopping but sweeping continued. And from my eighth month I would walk 3kms everyday and even after moving with my Mum, my cousin R would accompany me for my walks. She was a friend to me that time though she is younger than me by 9yrs, but we hold a special bond. We would play cards, chat and watch TV together.

       R is the youngest of all the siblings and had written her X boards and was awaiting her result. She had come to spend the summer vacation with me and in her was a caring sweet little sister. After the kid was born she would help me so much with the kid. She would love playing with him. I still can’t believe that  she is married now and is on a family way. I promised her that I would post healthy and yet tasty dishes and that’s when I thought that I should help many more pregnant women by reaching out to them with my preparations and my experiences. So, I came up with this theme of ‘Only’ Food For Pregnancy..

I got hold of lotus stem recently during my Veggie shopping. I love the lotus stem and have posted a few recipes with it earlier too but for those who are not aware of it’s Health Benefits, they are:
· They are very rich in iron, which is required for RBC formation in blood.
· There is good amount of calcium also present, required for maintenance and repair of bones and teeth.
· Lotus stem is high in dietary fiber. It is highly recommended for pregnant women and people with chronic complain of constipation.
· The chlorophyll present in the stack acts as active anti oxidant to fight against cancer producing free radicals.

I thought of making a kebab with it. Ground lotus stem has a meaty texture, makes it perfect for making kebab. I used my tandoor to make the kebab but one can make them on a pan or oven too.

 

 

Tandoori Bhein (Lotus Stem) Kebab

Preparation Time: 1hour | Cooking Time: 5mins per batch | Makes: 16-18 | Serves: 4-5 | Difficulty Level: Moderate

Ingredients
3-4 lotus stems, peeled, sliced and boiled
1green chili
4-5garlic flakes
an inch piece ginger
1/2cup chutney dal/ puttani dal
3-4tbsp chopped mint
3/4cup fried onion
salt to taste
1/2tsp garam masala
3-4tbsp oil
2tsp lemon juice or amchoor (dry mango pwd) or any sour taste of your choice
Dry Spices:
1tbsp coriander pwd
1tsp cumin pwd
1tsp red chili pwd
Method

Pressure cook the lotus stem along with few slices of lemon for up to 5-6 whistles or after the pressure has set, cook on slow flame for 20mins. Adding lemon prevents discoloration of the stem.

Cool the stem, drain and grind it smooth.

Finely chop ginger, garlic and green chili (I used my hand mixer).

Heat 2tsp oil and sauté the ginger-garlic-chili mix. Add the dry spices,chutney dal and roast the mix lightly.

Grind the dal-spice mix along with fried onions and add it to the lotus stem.

Add garam masala, lemon juice, salt to taste, a tablespoon oil and chopped mint. Mix thoroughly.
Take large marble size portion, make a ball, flatten and shape the kebab.

Preheat the tandoor or griddle. Brush oil on both the sides of the kebab and place it in the tandoor or roast on the griddle on both the sides, till you see dark spots. This kebab looks darker as the color of the stem itself after boiling is brownish plus the fried onions add the dark color.
Sprinkle chaat masala. Serve hot with salad and green chutney.


Sending this to my event ‘Only’ Food For Pregnancy, hosted here.
Tips
If you find that the kebab mix is very moist then add more of ground chutney dal or add some bread. But moist mix give succulent kebabs.
While frying onions be careful that you don’t burn them else it will spoil the taste with the bitterness.

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Dum Parwal ( Pointed Gourd) & Flax Seed Flat Bread | Lunch Combo |

Hi!!

It was about 3yrs back, I was entering a new territory, a new job with new surroundings, new colleagues, new targets and pressures. I used to feel lost at times and my best friend in that hostile situation used to be the library, where I could spend a decent time reading various books, either work related or even others too.

Apart from the personal time that I used to spend in the library, I had to compulsorily use three quarters of an hour on records in the reference section. The reference section had books of all kinds, from literature and history to modern technology. And amongst all these books were a few cookbooks too which I could not touch during my officially allotted time but on other days, I could use them.

There were books on Cooking as a science and few cookbooks in the reference section. Amongst, all these books related to cooking, my favorite book was Nita Mehta’s Vegetarian Curries. This book has very nice collection of veg curries made using day to day spices. These are regular veggies cooked with a difference but no elaborate steps to follow. I started noting down recipes from the book into my diary and thought that I would try them one by one. But my job became very hectic, the day to day cooking itself had become very difficult for me but I managed somehow..and then one fine day we got our transfer orders and I had to quit my job and move..

Till recently, the recipes and my diary took a back seat for one or the other reason, one can see that from the number of blog posts per month. But about a few weeks back when I was cleaning book shelves, I landed on my old diaries and I started flipping through the pages, that’s when I landed on the recipes I had copied from Nita Mehta’s cookbook.

I was too tempted to try them at once and this particular recipe using the Pointed Gourd (Parwal) had taken preference as it used a pressure cooker for the ‘Dum Cooking’ making it a faster cooking method. Moreover, this particular recipe didn’t ask for any grinding or any exotic methods to try. The only thing required was chopping and thanks to my decent knife skills, I manage that well.

To go with the curry, which I realized might turn out a semi thick curry, I wanted to make a healthy flatbread. Recently, during a discussion on FB, a blogger friend asked what she could do with flax seeds and I had suggested that she could add it in the regular chapatis/ phulka. After mentioning her that I castigated myself as I also had a packet of the flax seeds which I had been postponing to use. I decided to use it immediately and it so happened that I also knew exactly what to cook with it..This was a recipe which had made a mark in my brain with it’s sheer simplicity and health benefits. It’s a recipe that I had read in Madhu Gadia’s The Indian Vegan Kitchen.

I must tell my readers here that the curry is not a vegan preparation but the flatbread is. The combination of the curry and flatbread turned out simply superb. My family enjoyed the lunch and S was simply happy with the preparations and the combo. The flatbread is good with the health benefits of flax seeds. What more do I need, a smile from the family after eating a hearty meal, that’s my bonus, that’s my increment.

Preparation Time: 15mins | Cooking Time: 20mins | Serves: 3-4 | Difficulty Level: Easy

Ingredients For Dum Parwal ( adapted from Nita Mehta’s cookbook)

5-6 Pointed gourd ( parwal) tippped, lightly peeled and cut into halves

4-5 baby potatoes, peeled or 1 potato, cubed

2tsp freshly made ginger garlic paste

2tomatoes, chopped finely

1large or 2medium onions, sliced

1/2 cup yogurt, smoothened

2tbsp oil + 2tbsp clarified butter (ghee)

1/2tsp cumin seeds

Dry spices:

1mace leaf (javitri) powdered

1tbsp coriander powder

1-1/2tsp chili powder

1/2tsp turmeric powder

1/2tsp garam masala powder

Whole spices

2-3 cloves

1bayleaf

2-3 black cardamom

2-3 small pieces of cinnamon

Method

Heat the oil and ghee together in a pressure pan and fry the pointed gourd and potatoes lightly, to a golden color.

To the remaining oil, which would be around 3table spoons, tip in the cumin seeds. Once the seeds crackle, add the whole spices. Do this process on a medium flame else the hot oil burns the spices.

Add the ginger-garlic paste and sauté to remove the raw smell. Add the sliced onions and sauté till golden in color.

Add the tomatoes and salt to taste. Cook till tomatoes are done. Add the dry spices and cook for a minute.

Remove from the fire and add the beaten yogurt and mix. Put back on fire and cook on low heat till the oil separates.

Tip in the garam masala and mace powder.

Add the fried veggies and a cup of water.

Pressure cook up to a whistle.

Let the pressure drop and then check for the consistency of the curry.

Preparation Time: 5mins | Standing Time: 10mins | Cooking Time Per Roti: 1min | Makes:8-10 | Serves: 3-4 | Difficulty Level: Needs Skill

Ingredients For Flax Seed Flat Bread ( adapted from Madhu Gadia’s Cookbook)

1-1/2cups whole wheat flour
1/2 cup besan (Bengal gram flour) or Soya Flour
2-3tsp flax seed meal
water to knead
1/4tsp salt
2-3 drops oil
wheat flour for rolling

Method

Make a soft dough using the ingredients, apply oil and let the dough rest for 10mins.
Divide the dough into 8-10 portions. Make balls and flatten them.
Using dry wheat flour, roll the roti into a thin disc.
Cook it like a regular roti on a griddle and puff it directly on the flame.
Apply clarified butter on the flatbread/rotis (optional) else apply oil lightly. This keeps rotis soft for a longer time.
Serve hot as these flatbread/ rotis might become dry after sometime.

Sending it to my event ‘Only’- Cooking From Cookbooks guest hosted by Gauri.

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Potato- Fox Nut Curry | Aloo- Makhana Curry | Vegan Curry

 

Hi!!

Hope all my readers are hale and hearty and enjoying the monsoon. The city I live in is still to see a proper rainfall but I’m happy as the temperature has come down a bit…I’ve learnt to thank God for small mercies!!! My eyes and sinus is improving too, thanks for enquiring about me and all the concern, I’m truly touched!!

I’m still not into elaborate cooking as heat of the burner troubles me, so I’m more into quick preparations. I’m avoiding roasting my masala for curries and missing it too, hopefully will cook and post an elaborate recipe in a few days, till then enjoy reading my quick preparations, and I also personally feel there are many more cooks and readers who indulge in quick cooking and these posts are definitely useful for them.

This curry is very simple to try, quick to make, needs few ingredients and yet there’s no compromise on taste. Many people have this false illusion that if the curry has many ingredients and exotic spices added the recipe and preparation is good, I mean with all the exotic things going into it it is bound to be good,what’s so big about it? But the trick and art is in using few ingredients and making the food tasty.

I feel like mentioning my great granny here….she had seen tough times in her life and towards the end of her life she just had enough to meet her day to day needs but she had a warm heart, which welcomed all her guests with a smile and out of the little food that she could afford and cook, she would serve them. The lentils she cooked literally had a spoon of oil with bare minimum spices but the flavor and taste was just awesome, I’ve not yet tasted a better daal than what she made.

I had asked my readers on my fan page that which recipes using potatoes they would like to read in my blog, one of the readers wanted potato-vari but vari is not easily available here but the instead of fox nut the vari can be fried and added in this preparation. One just needs to keep the spice level up when using vari.

Preparation Time: 15mins

Cooking Time:10mins

Serves:4

Difficulty Level: Easy

Ingredients

1tbsp ginger, grated

2green chilies, sliced

1/2 cup tomato puree ( I used readymade)

5potatoes, boiled and hand crushed

1cup fox nut

1tsp mustard seeds

3 –4tbsp oil +  1tbsp oil

1/2tsp turmeric powder

1tsp red chili powder

2tbsp coriander powder

1/2tsp sugar

salt to taste

about 2-3cups water

Method

Heat 1tbsp oil in a pan and roast the fox nuts on a medium flame till crisp. Remove in a plate.

Heat the remaining oil and add the mustard and let it splutter. Add the chilies and ginger, sauté for few seconds.

Add the tomato puree and sauté till oil separates. Add the spices, salt and sugar.

Mix in the crushed potatoes and cook in the spices on high heat for 2-3mins.

Add water and bring it to a boil. Once the curry boils, tip in the fox nut. Cover with a lid and cook till the fox nuts soften and absorb the flavor, also the curry has to reduce to a semi thick consistency.

Serve hot with rice or Poori/ chapati.

Tip:

The fox nut can be deep fried but it soaks a lot of oil and hence I avoid frying them and prefer roasting till they are crisp.

The tomatoes add sourness to the curry, to balance the sourness sugar is added.

 

Sending this to my event 'Only' Crazy For Potato, guest hosted at Nivedhanam.

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SOS Pancakes, Stuffed Paneer N Spinach Paratha for The Review Of Fortune Rice Bran Health Oil

 
Hi All!

Last few days have been chaotic and messy, too many things happening and loads to finish with deadlines, the biggest of all the deadlines was finishing revision for the Final exams. The kid appears for his grade 7 exam and had a humongous syllabi to finish and every now and then was seeking my help. I’m taken for granted to clear his doubts and be around when he is studying as he hates being alone.

Besides this I had a carpenter and a plumber along with a mason working fulltime in my house past 4 days. My ears were deafened with all the knock knock and I was tired cleaning the house every now and then. And since all this was not enough my laptop started troubling and I was some how managing with the internet on my cell phone. I’ve a tough time when I’ve to do elaborate things using the cell phone.. Amongst all this mess the good thing that happened was that I received a 2litre can of Fortune Rice Bran Health Oil from BlogAdda with a smiley card along with it, that made my day. I am reviewing healthy heart oil as a part of the BlogAdda's Product Review Program for Indian Bloggers.

We read so much about health food and how to change our eating habits and indulge into healthy eating and lifestyle. All nutritionists and doctors recommend these days to use an oil low in cholesterol and which can prevent heart disease. My doctor always recommends to change oil and not stick to one kind of oil, he also suggests to use a mix of oils in cooking. I use the peanut oil, sunflower oil, soybean oil and alternate them. Till now I had never used rice bran oil… Preferably, I use the low absorption oil to keep the consumption of oil low.

Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of  rice. It is notable for its high smoke point of 213°C (415°F) and its mild flavor, making it suitable for high-temperature cooking  methods like stir fry and frying. A medically significant component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content.

I’ve used other Fortune oils earlier, so when I received this pack of Fortune Rice bran health oil, I was elated. I had heard about the oil through advertisements and articles in paper but now was the time to taste and test the oil.

Before opening the oil I always read the can carefully. The can said 100% veg, free from Argemone oil. Argemone oil is obtained from Argemone seeds, is used as an adulterant in oil and is not good for heart, so the Adani Wilmar Limited, who are the manufacturers of the oil assures of  no adulteration, which is done by all good oil manufacturing companies as a sign of quality assurance. I then read the nutritional information and was pleased to read that as 100mg of oil had 0mg cholesterol, 0g trans fatty acids, 0g proteins and 0g carbohydrates. It has 24g saturated fatty acids, 42g mono unsaturated fatty acids (MUFA), 34g poly unsaturated fatty acids(PUFA), 50mg Vitamin E, 100g fat, 1000mg Oryzanol and gives 900KCal of energy. The 2litre can costs Rs.230/- which is a price any middle class man can afford easily towards health.

For people who are not aware of the importance of MUFA, PUFA, Oryzanol, I’m going to describe that in brief here, which will help you understand the benefits of using this oil. MUFAs are considered a healthy type of fat. If your diet includes unsaturated fats such as MUFAs & PUFAs instead of saturated fats and trans fats, you may gain certain health benefits. Consuming monounsaturated fatty acids may help lower your risk of heart disease by improving risk factors. For instance, MUFAs may lower your total and low-density lipoprotein (LDL) cholesterol levels but maintain or increase high-density lipoprotein (HDL) cholesterol. MUFAs may also help normalize blood clotting. Also, some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes. (courtesy www.mayoclinic.com)

Oryzanol is an anti oxidant compound and is associated with reducing plasma cholesterol, lowering serum cholesterol, decreasing absorption of cholesterol and decreasing platelets aggregation. It has also been used to reduce hyperlipidimia, disorders of menopause and to increase the muscle mass. Another study has shown gamma-Oryzanol to reduce the risk of gastric ulcers caused by stress while at the same time maintaining gastrointestinal motility.
Vitamin E present in oil is good for skin and prevents ageing. More on the 10/10 benefits of the oil  one can read here

Since, I’ve already mentioned what is present in the oil and it’s advantages, I must also inform my readers what is absent in the oil and it’s consequences or advantages too.. Both Trans fatty acids and Cholesterol are absent in the oil.

Trans fatty acids, also known as trans fat, is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening.Trans fat is known to increase blood levels of low density lipoprotein (LDL), or "bad" cholesterol, while lowering levels of high density lipoprotein (HDL), known as "good" cholesterol. It can also cause major clogging of arteries, type 2 diabetes and other serious health problems, and is found to increase the risk of heart disease.

Cholesterol is a type of fat (lipid) in your blood. Your cells need cholesterol, and your body makes all it needs. But you also get it from the food you eat. If you have too much cholesterol, it starts to build up in your arteries . This is called hardening of the arteries, or atherosclerosis . It is usually a slow process that gets worse as you get older. Absence of cholesterol in the oil adds to it’s health benefits

Coming back to the Fortune Rice Bran Oil after I have read the can , my first observation about any oil is the clarity and the smell and this oil passed in both the physical observations, there was no smell and the oil was clear with very light yellow color, soothing to eyes and light to touch. Any oil is best checked when you start using it for your day to day cooking and that’s what I did. I used the oil every possible way, for stir fry, tempering, shallow frying and deep frying too. What I realized was that it does not contribute to the flavor of a dish and stays neutral, which is what I prefer and so that was the first advantage I noticed in terms of cooking, secondly it gets absorbed less while deep frying and hence does not cling to the food item, so less oil goes into your body. The other big advantage which I would also get on a longer run is the advantage coming from the chemical ingredients present as well as absent in it which I have mentioned above!

I have passed this oil with flying colors for it’s physical qualities and health benefits and I would recommend it highly to my readers and friends. I cooked many dishes with this oil but I’m sharing two of the recipes here, both the recipes makes use of ingredients good for health and can be cooked for breakfast or as lunch box items.

Stuffed Paneer In Spinach Paratha

Preparation Time:15mins

Cooking Time:2-3mins per Paratha

Makes:9-10parathas

Serves:3

Ingredients

For Cover:

2cups whole wheat flour

1/2tsp salt

20-25 spinach leaves

1green chili

For stuffing

200gms paneer (cottage Cheese) grated

salt to taste

1inch ginger grated

2green chilies, finely chopped

1tbsp chopped coriander

1tbsp coriander pwd

1tsp cumin pwd

also

Fortune Rice Bran Health Oil for smearing

Method

For Cover

Using minimum water grind the spinach and green chili to a paste.

Add salt to the flour and mix the spinach paste and make a medium soft dough. If required use water else avoid it.

For stuffing

Mix all the ingredients under the heading stuffing. Avoid adding extra salt as the cover also has salt added to it.

Take dough to make a ball slightly larger than a lemon. Roll it to make a 2inch disc (or spread using fingers).

Fill about 2tbsp stuffing into the rolled disc and close all ends to make a ball and flatten it. Roll the disc gently using flour to make a 6-7inch broad paratha.

Heat a griddle and roast the paratha on either side. Smear some Fortune Rice Bran Health Oil on either side and roast again till golden in colour.

Serve hot with chutney/pickle, butter, curds or butter milk.

SOS Pancakes/ Savory Oats Semolina Pancakes

Preparation Time:10mins

Standing Time:15mins

Cooking Time:2mins per pancake

Makes:about 8

Serves: 2-3

Ingredients

1cup rolled oats

4-5tbsp semolina

1cup warm milk/ soya milk ( I used plain soya milk)

1/2-1cup warm water

1-2 green chilies, finely chopped

6-7 curry leaves, finely chopped

10-12 spinach leaves finely chopped

1/2 onion, finely chopped

salt to taste

Fortune Rice Bran Health Oil for smearing

Method

Mix all ingredients and let it stand for 15mins. This allows the semolina and oats to soak the moisture and bloom.

Adjust the consistency of the batter by adding more water if required. This batter is thinner than the regular Dosa batter.

Smear oil on a non stick pan and heat on medium flame, spread a ladle full of batter on the pan of 3-4mm thickness.

Cover with a lid and cook. Flip to the other side and cook without the lid till golden. If required apply more oil.

The pancakes have crunchy crust and soft inside.

Serve with butter, sauce/chutney/pickle.

Sending it to my event ‘Only’ Vegan Cooking hosted by PJ.

Do give me a feedback whether you found the review informative and also whether you liked the recipes.

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Gobhi Keema..Minced Spicy Cauliflower, Step Wise & The Winner of January’s ‘ONLY’ Event Giveaway

 

Hi!

Here I’m with an interesting and tasty post today which is just apt for people who would like to enjoy the non-veg specialties the veggie way. This is a fuss free curry which I personally feel tastes best with paav or even naan.

I use this curry to make stuffed buns too. The buns are filling and amazingly tasty.

Ingredients

3 cups minced Cauliflower

2 onions finely chopped

2tbsp ginger-garlic paste

5tbsp tomato puree

2tsp red chili pwd

1/4tsp turmeric pwd

salt to taste

2tbsp coriander pwd

2-3 kitchen king masala

a pinch of garam masala

a cup of milk

1/2 cup chopped coriander

a mix of clarified butter and oil for cooking

whole spices-

2-3 bay leaves

1 small piece cinnamon

1 black cardamom

Method

Heat the oil-ghee combination and add the whole spices and sauté.

Add the g-g paste and sauté followed by chopped onions, cook till light brown in colour.

Mix the tomato puree, salt to taste, red chilli, turmeric and coriander powders and cook till oil separates. Add the kitchen king and garam masala.

Add the cauliflower and mix thoroughly.

Pour the milk and mix again, cover and cook till done.

Mix the coriander and serve hot.The coriander adds an amazing flavour to the curry, so do not miss on that.

 

The Gobhi keema can also be used to make sandwich which can make a very filling and healthy breakfast.

Coming to the winner of the giveaway of ‘Only’ Street Foods of the World hosted by Archana. Out of the 28 entries in the round up under the Indian category, I’ve used random.org to pick the winner. I had to count in the sequence of  round up as there was no numbering, so please others verify too…

No.5 is of Paneer Pav Bhaji, posted by Shruti Rasoi. Shruti Rasoi, as you must be aware that the giveaway is for bloggers Publically Following Foodelicious. Please inform me in which way are you publically following my blog. Once you have confirmed me your following, mail me your address with landmark and pin code, phone number to cookingoodfood@gmail.com. In case the current winner fails to respond in two days or she is not a follower of my blog, I will pick another winner.

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