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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Green Dal/ Lentils With Coriander

          Since lentils are the main source of protein in a vegetarian diet, I use it in my cooking, almost every single day, either in the form of sambars, kootus or dals. Some time back, I had jotted down this recipe from a newspaper, a very simple and easy to make dish. Green Dal, the name is because of the green color, it gets  from the coriander used in it, which along with ginger and garlic gives a wonderful flavor to the dal. This dal goes very well with plain rice or even with light pilafs or rotis..

Need To Have

• Tuvar Dal/ split Pigeon Peas - 1/4 cup
• Turmeric Powder - 1/8 teaspoon
• Curry Leaves - 10
• Lemon Juice - from 1/2 a lemon (small one)

To Grind

• Fresh Coriander Leaves - 1/2 cup
• Grated Coconut - 2 tablespoons
• Garlic - 2 cloves
• Chopped Ginger - 1/2 tablespoon
• Green Chilly - 1

Method

          Pressure cook the tuvar dal along with the turmeric powder, mash slightly and keep. Grind together all the ingredients given under 'to grind'.

          Heat some oil, add the curry leaves, mix once and add the mashed dal. Mix, then add the ground paste, about 1 to 11/2 cups of water. Mix, bring it to a boil and simmer for about 10 minutes. Finally add the lemon juice, mix and switch off.

Note 
Add more or less green chillies depending on the spice level of the chillies.
You can add some more water and have this dal as a soup.

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Baby Corn And Green Peas Rice

          The last two days has been really hectic, what with my daughter going on a field-trip, away from me for 4 days for the first time, and my parents and sister with my little nephew at home to give me company. I barely had time to open my blog, with the little time I had, I am just posting a simple dish, Baby Corn And Peas Rice. An easy dish, yummy way of finishing up leftover rice, a tasty preparation with baby corn and fresh peas and flavored with spring onions..

Need To Have

• Cooked Rice - 4 cups
• Sliced Baby Corn - 2 cups
• Fresh Or Frozen Green Peas - 1 cup
• Spring Onions - 11/2 cup, chopped
• All Spice Powder - 1/4 teaspoon
• White Pepper Powder - 1 teaspoon
• Salt - to taste

Method

          Heat some oil, add the chopped spring onions, saving a little of the green part for garnishing. Saute for about 2 minutes, till you get a nice aroma. Now add the corn, mix, then add the peas and salt. Cover and cook till the peas and corn are done.

          Then add the all spice powder and the white pepper, mix it well. Garnish with the spring onions, mix and serve it warm as such or with any side dish of your choice.

Note
All spice powder is available in many grocery stores, if you don't find it, replace it with garam masala or five spice powder.
Also black pepper can be used instead of white pepper.

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Garlic Oil..Home Made

Hi!

My family loves Garlic Bread. Whenever we visit a Pizzeria or an Italian restaurant, the first order has to be garlic bread. The garlic bread available in restaurants makes use of butter, which makes the calorie count go high. So to make the garlic bread healthier and still tasty I make this garlic oil at home.Using this oil, the garlic bread can be made in a jiffy and what’s better is that it’s low in calories too.

 

 

This garlic oil can be used in making other salad dressings too and is quite multi purpose. It stays well for a month in refrigerator provided it doesn’t get over before that. It’s a no effort garlic oil which comes out very handy in cooking and is quite economical as compared to the garlic oil available in market.

 

Ingredients
7-8 thick cloves of garlic
1/2cup EVOO
Method
Crush the garlic in a clean pestle and mortar.
Push the garlic into a bottle and pour  the oil too. Close and shake lightly.
Leave it over night and the garlic oil is ready to use the next day. The flavor of the oil gets better as the garlic gets completely absorbed in the oil in the days to come .
Store in air tight bottle/ jar in refrigerator and outside for a week.

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Jeerige Kattu- Version I ( Traditional Karnataka Style Jeera Daal)

 

Hi!

Today I’m posting a traditional Kannadiga preparation which is very popular at my place. It is an excellent accompaniment with spicy curries and is S’s and my elder son’s favorite. In recent days now that the elder son was around, I made this several times for him.

It’s an easy lentil preparation has a strong aroma and flavor of Jeerige (cumin seeds/ Jeera). The word kattu in Kannada means daal from which all the excess water has not been removed, basically it is the excess water in which the daal has been cooked. Ideally it should be a thin lentil preparation which resembles a lot to the rasam but my family likes it a little thick. I made it along with Alasande Palya and Aloo Gadde Hurda Uperi which are again  family favorites and  I’ve posted them earlier. This daal can be just had in a bowl in the winter as a soup too.

Ingredients

2 katori cooked tuvar daal

1/2-3/4tsp turmeric

2tsp cumin seeds

3-4 green chillies finely chopped

1tsp ginger chopped

1tbsp coriander leaves chopped

1tsp cumin pwd

salt to taste

oil for cooking

Method

Cook tuvar daal in a pressure cooker with a pinch of turmeric and a drop of oil. Both turmeric an.d oil help cook daal faster.

Let the pressure drop, remove the daal and mash it.

Heat about 2tbsp oil in a pan and once it is hot, lower the flame and add cumin seeds. This prevents the cumin from burning and turning black in color.

Once the cumin has spluttered add chopped green chilies, chopped ginger, coriander and saute for a few seconds.

Now add the cumin pwd, cooked daal and mix properly. Season the daal with salt and add about 1-1/2cups water.

Bring the lentil/daal to a boil and simmer.

Let it boil for 7-8mins.

Serve hot garnished with ginger juliennes.

I personally love this daal with a dash of lime.

Sending this to my event ‘Only’ Vegan Cooking hosted by PJ at Seduce Your Tastebuds and to Home Maker’s Diary e Giveaway sponsored by Cuponation.

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Vazhaithandu Thayir Pachadi/ Banana Stem With Yogurt

          Vazhaithandu/ Banana Stem, this is one of the vegetables that I missed back in the US. Though we got raw bananas and banana flower, we never got this, so while visiting India, this used to be a delicacy for us. The vegetable, as such is very rich in fiber and is supposed to be good for kidney stones. I make a couple of dishes with it, one of them is this Thayir Pachadi, a very easy and healthy preparation. The cooking part is very simple, but preparing the vazhaithandu is what is more important. I have given the step by step pictures for preparing this vegetable for cooking. Try this out as part of a healthy meal when you get a chance to find this vegetable..

Need to Have

• Vazhaithandu - 11/2 cups, chopped
• Yogurt/ Curd - 1 cup
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 6 or 7

To Grind

• Grated Coconut - 1 tablespoon
• Chopped Ginger - 1/2 tablespoon
• Green Chillies - 2

Method

          The banana stem looks like a white log, with layers of rind surrounding the smooth interior, we can just make slits and remove the rinds easily, till you get a smooth log.

          Now slice it, after each slice, wipe and remove with your finger, the fiber that comes after each slice. Keep the slices immersed in water.

           Boil some water and cook the vazhaithandu pieces for just 5 minutes, drain and cool it.

          Grind all the ingredients given under 'to grind', adding some yogurt, don't add water.

          Add the ground paste to the vazhaithandu pieces, beat the yogurt and add, mix everything well along with some salt.

          Heat a little oil, add the mustard seeds, once it starts spluttering add the asafoetida followed by the curry leaves, mix for a few seconds and switch off. Add it to the yogurt and vegetable mixture, mix and serve.

Note
You can prepare the vegetable the previous day, soak it to some thin buttermilk and refrigerate, adding buttermilk prevents the vegetable from changing its color.
Do not cook the vegetable for more than 5 minutes, it should have a light crunch to it.

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Chana White Kurma/ Chickpeas White Curry

         Whenever I make kurma, I usually end up with a yellow or orange gravy, this time I wanted to make white kurma or curry. I was going to make something with chana/chickpeas, so why not Chana White Kurma. Since I needed a white gravy, I avoided turmeric, tomatoes and red chilly powder ( the coloring agents) and replaced them with green chillies and yogurt, this kurma would go well with rotis, any pilaf or briyani or even with idlis and dosas..

Need To Have

• Chana/ Chickpeas - 3 cups
• Potatoes - boiled, peeled and diced, 2 cups
• Onions - 2 medium, chopped
• Yogurt/ Curd - 4 tablespoons
• Bay Leaf - 1
• Cinnamon - 2" piece
• Curry Leaves - 20
• Chopped Coriander - 1/4 cup
• Salt - to taste

To Grind

• Onion - 1 small
• Cashews - 5
• Green Chillies - 8
• Chopped Ginger - 1 tablespoon
• Garlic Cloves - 5
• Grated Coconut - 3 tablespoons
• Coriander Seeds - 1 tablespoon
• Green Cardamom - 6
• Fennel Seeds - 1 tablespoon
• Cooked Chana - 3 tablespoons

Method

          Grind together all the ingredients given under 'to grind'. Pressure cook the chana with a little salt and keep.

          Heat some oil, add the bay leaf and cinnamon, when it starts sizzling, add the chopped onions and saute till it turns pink.

          Now add the ground paste and saute for at least 5 to 7 minutes till the raw smell goes away, you can sprinkle some water if it sticks to the pan. Then add the 4 tablespoons yogurt and saute till it also comes together or the curd blends with the gravy.

          Now add the cooked chana, potatoes, about 2 cups of water and salt. Bring it to a boil and simmer for 5 minutes. Finally add the curry leaves and coriander leaves, mix and switch off.

Note
The quantity I have made can serve more than 10 people.
You can use canned chickpeas, drain, wash and use.
You can add more coconut to make it more richer.

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