norwegian cooking

Gobhi Mussallam

Hi!

Last time when I went for my vegetable shopping I saw these small baby cauliflowers and I just longed to buy them and cook something with them and by the time I reached home I knew what…

This is one preparation which I was longing to make again. I’d made this ages back probably before I got married and then never made it again. The baby cauliflowers tempted me to try this again after so many years and it was indeed a happy experience cooking it, though I must admit such rich curries are a rarity at my place and hence cooking them is a happening experience.

Thanks for all the prayers for my Mom’s health, I’m still shuttling between home and hospital and just managed to post this from my drafts. Mom feels much better now.

Ingredients for the curry ( serves 6-8)

3 large onions

2 large tomatoes

2 tbsp. ginger-garlic paste

5-6 tbsp. watermelon (magaz) seed paste

2 tbsp. coriander pwd

1 tsp. roasted kasoori methi crushed

2 tsp. red chilli pwd

1/2 tsp. turmeric pwd

1/2 tsp. garam masala

and 4 small baby cauliflowers

Method

Cook the cauliflower in boiling water with 1 tsp. salt and a pinch of turmeric till half done.

Strain and pat dry and then deep fry in oil till golden in colour. Remove on a kitchen towel.

Grind the onions and sauté them in the oil till the raw smell disappears.

Now add the g&g paste and sauté again.

Puree the tomato and add it to the onion paste, cook till oil separates.

Tip in the turmeric, chilli pwd and coriander pwd followed by the melon seed paste and cook again.

Now add the fried cauliflowers and kasoori methi, mix, cover and cook.

Before serving mix in the garam masala.

Serve hot with Naan, Kulcha or jeera rice.

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Stuffed Broccoli and Cottage Cheese Indian Bread

Hi.

In my attempt to provide the family a wholesome breakfast I tried this combination at home and this turned out to be a super hit with the family, something that they cherished and asked for more and more. This is the second preparation with broccoli (remember the stuffed broccoli tikkis) in the last few days that we have thoroughly enjoyed.

I found this as an excellent way to provide an iron and protein rich meal. I was especially delighted as the younger one who is the fussy eater was more than eager to eat it and carried it in his lunch box too.

Sending this to Priya’s CWS Wheat guest hosted by Suma.

Ingredients

For Stuffing

1 large broccoli flower and stalk grated

200gms cottage cheese grated

4 garlic pods grated

1-1/2 inch piece ginger grated

8-9 green chillies finely chopped

4-5 tbsp. coriander finely chopped

2 tbsp. coriander pwd

1/2 tsp. garam masala

salt to taste

For the dough

3-1/2 cups whole wheat flour

3 tsp. carom seeds

salt to taste

Method

Heat a tea spoon of oil in a non stick pan and sauté the broccoli with a pinch of salt on high flame and let the water disappear. Cool this and all the other ingredients under the heading stuffing to form the stuffing.

Knead a firm dough using the ingredients under the heading dough. Take two ping pong sized dough balls and roll them into a circle of 3inches.

Place double the volume of ping pong ball on one circle and seal it using another circle and roll it into a paratha.

Roast it using oil on a griddle.

Serve hot with a dollop of fresh butter along with pickle and curds.

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Peas and Sago Tikkis…an unusual combination

Hi all!

As I mentioned in my Minty stuffed eggplant post, things are just going too hectic and at times I wonder how I will manage so much later! The thought that blogging might take a back seat itself is depressing and the minute this thought haunts me I try to cook something unusual thinking that ‘kal kisne dekha hai, aaj to accha bana lo’, meaning who has seen tomorrow, let’s cook our best today. So I’m definitely trying hard to post as much as possible now as I do not know what I will do later and keep the blog going. In this process I’m being very sincere to my event ‘Only’- Original and all the recipes which are hidden some where in my mind and I had always wanted to try are being cooked and posted here.

I do not remember how this preparation came to my mind but I knew wanted to try this out, I’d never read or heard someone making this combination, pardon me if I’m wrong in thinking so, but do believe me when I say that it tastes good and the ingredients blend well.

Sending this to my event ‘Only’ Original Recipes guest hosted by Nivedita

Ingredients

a cup and a half of peas blanched

about a cup of mini sago (soaked)

1/2 cup grated cottage cheese

1/3 cup of leftover cottage cheese and bell pepper cubes

6-7 finely chopped green chillies
a tbsp. of grated ginger
1 tbsp. coriander pwd
a tsp. cumin pwd
4 bread slices soaked and squeezed
a pinch of garam masala oil for shallow frying
salt to taste
2 tbsp. chopped coriander
corn starch for coating

Method
Coarsely grind the peas and mix all the ingredients and using ping pong ball size mix make the tikkis.

Roll the tikkis in corn starch and remove the excess corn starch, shallow fry the tikkis and remove it on kitchen towel. It is my personal observation that using corn starch not only yields a crunchy crust but it helps absorb less oil.

Serve hot with tomato sauce.

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Veggie/ Fruit A Month- Strawberry, Event Round Up

Hello All!

Firstly I must thank Priya Mitharwal for allowing me host her event, I simply enjoyed hosting the event and it was fun reading so many innovative preparations using strawberry. Sadly, we enjoy this fruit only for a few days in a year so I can not try my hand on so many recipes but have bookmarked a few to try them. I’m sure you will also be tempted to try them.

I have received a total of 27 entries. Thanks to all the participants, without your co-operation this would not be possible.

Rounding up the entries in the sequence of which I received

1. Supriya Natu of Queen of My Kitchen has sent Strawberry Cobbler