11 November, 2006

Gobi Mutter Masala

After long weekdays of hard work and busy schedule I feel like taking small break from my loved kitchen and just be lazy for some moments, and usually its Friday nights in my case. We usually end up eating junk food on friday nights, most of the times its pizza and chips with liters of Coke... I know, I know... I feel bit guilty about eating junk food but hey, cant help it sometimes.
But this friday night I wanted to cook something nice. No, it's not because I took a break from office work and came home early or I was tired of eating junk food. Its because of a very "special member" whom we brought home after our usual window shopping at shopping mall close to our office. I wanted to get my hands on this special member from the day I came here and looking for "him" in every possible places I could think of. Atlast I did mange to get him:)
Well my friends, this special new member in my kitchen is "Earthenware". At my Ajji's Place, my grandma always used to cook food using earthenware pots. No food cooked in any sophesticated, glamourous kitchen and brand new utensils can match the taste and magic of food cooked in simple earthenware pots. I love how cooking ties us to the past. I was thrilled to see it in shop window and literally dragged my poor hubby with me before anybody else could get their hands on it. I couldn't wait to get home and start cooking in it although I was dead tired. I turned my back to my favourite fast food joint and as soon as we reached home straight away I tied my apron and started cooking:)


Gobi Mutter Masala cooked in Earthenware


Ingredients:
1 medium siz5e Cauliflower/Gobi
1 cups green Peas
1/2 cup Tomato Ketchup
2 inch Cinnamon Stick
4 Cloves
1/2 tsp Aniseed
2 tbsp Oil
Salt to taste

To Grind Together:
2 medium Onions
5-6 flakes Garlic
1 tsp Jeera/Cumin seeds
2 tsp Coriander Seeds
1 inch Ginger
10-12 Cashew nuts
1 tsp Chilli Powder
1 tsp Garam Masala
1 tsp Kitchen King Masala
1 tsp Amchur/Dry Mango Powder
1/2 tsp Turmeric Powder
2-3 Green Chillies

Gobi Mutter Masala


Method:
Cut Cauliflower into big pieces, wash well and boil it in water along with Green Peas and salt.
Grind masala to a coarse paste and keep it aside.
Heat oil in a pan; season it with cinnamon, clove and aniseed.
To this add ground masala and fry it in medium flame till oil separates from it.
Mix boiled vegetables and enough water.
Cook till the gravy turns fairly thick.
Add Tomato ketchup and mix well.
Remove from flame after 2-3 minutes and garnish with coriander leaves.
Serve hot with rice or paratas.

New Member in my Kitchen

Final Verdict:
Cooking in earthenware was magical for me. Gobi Mutter was moist, tender and flavorful. It looked rustic, simple and delightful and tasted heaven. Best thing is cooking in clay pot has nutritional benefits as well because it is especially suited to low-fat cooking. Me and my hubby enjoyed our dinner cooked in this pot so much that we are now planning to buy some more of them:)

Gobi Mutter Masala

Note:
Remember to soak earthenwares in water for atleast half an hour before cooking.
Some clay pots, both glazed and unglazed can contain lead and cadmium. So be careful before you jump into buying them without checking and buy them only if they are made by a recognized manufacturer or sold at a reputable store and also have labels that clearly say "No lead or cadmium."

Gobi Mutter Masala

25 comments :

  1. Congrats on your find! I bet the taste of this curry was different yet out of this world! You know, I miss drinking the cold water from those clay pots back in India the most..especially when they're new......aahh..memories....
    That gobi-matar looks so good!

    P.S: thanks for your comment on my blog and about my picture...thought i'd put it up temporarily just so ppl can match the name with the face!

    Cheers!!! Trupti

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  2. Oh that looks Divine and delecious Supriya.

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  3. hi trupti,
    as usual our thoughts match again :) it used to be so refreshing drinking water from 'hooji' in scrotching summer days:) good old days...
    n yeah i guess even i'll post my pic in blog for a day or so as u did:)
    cheers
    supriya

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  4. hi manthu,
    thanks a lot for ur compliment:) i'm really excited about cooking more dishes in clay pot:)
    cheers
    supriya

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  5. hi Trupti once again...
    I have posted a request in ur blog asking for some Gujarathi Khadi recipes... my aunt stays in baroda and she had made Okra khadi and i absolutely loved it but forgot take its recipe.
    so plz post some khadi recipes when u get time:)
    cheers
    supriya

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  6. Hey Supriya,

    What an amaing idea of cooking in an earthen pot...I was really surprised because I have not heard anybody cooikng in them now-a-days.
    Thanks for the nice recipe.

    Cheers...Nidhi.

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  7. hi nidhi,
    in my grandma's place they still cook in earthenware even now:) the food cooked in it is the best... even my mom makes dosa in flat pot... i wanted to try it since long time and my luck, i got one:)
    cheers
    supriya

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  8. hi Supriya, your curry looks so good

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  9. Hi Lakshmi,
    Thanks for ur comments.
    cheers
    supriya

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  10. Hey Supriya,

    Will do so!!! I love Kadhi too,and am planning to make it next week, so you'll see it then!! and yep, please do post a picture soon~

    Cheers,Trupti

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  11. wow supriya, cooking in earthenware, even I was not aware they were used for cooking these days. Maybe you should post a pic of your cookwares. Your pics come out great

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  12. hi thrupti,
    thanks a lot girl:) will look forward to ur recipes:) im really happy to get a pal like u with whom i can demand any recipe;)
    cheers
    supriya

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  13. hi sandeepa,
    thanks a lot for ur compliments:) i will surely post some of my treasures from kitchen:)
    cheers
    supriya

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  14. I love eating food made from earthenware pots. It just tastes so much better. I really like it cooked it a open flame (with wood) rather than the cooktop/stove. The taste just reaches another level! :)

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  15. I am sure the curry must be tasting yummy cooked out of the earthenware dish. I am sure the flavour takes you back to India.

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  16. hi praveena,
    u r so true... the one cooked in open flame is much much better than cooked in gas stove...but we r not that lucky enough to do so:)
    cheers
    supriya

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  17. hi lakshmi,
    u bet:) good old memories:)
    this time when i goto my native i'm gonna ask my grandma to cook yummy food in clay pots:)
    cheers
    supriya

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  18. Hi! Thanks for sharing a nice recipe. Generally we make dry bhaji. Good idea to make it in curry form.

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  19. hi manju, thanks for stopping by...
    cheers
    supriya

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  20. hi manju, thanks for stopping by...
    cheers
    supriya

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  21. Hi Supriya,
    I knw I am very late to give a compliment abt ur recipe. but I am new at this food-blogger's world. however, I had dropped comment to ur Reddish Paratha. well, I found very interesting yet informative abt earthenware. I knw only to store a drinking water in "Matki" but didn't knw abt that we can cook too in Earthenware. nice idea.
    Sonu:)

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  22. Hi Sia, I tried this gobi dish for lunch today. We had it with chapathis. It was very good. Very different from the gobi mutter I make. We liked it very much. Thank you very much for the recipe.

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  23. Hi Sia,
    thanks for the recipe. It tasted v.good. Without the king masala/mango powders it still was good...very ec one too!!

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  24. hey sia..:)
    ur recipes are helpin me alot to improve on my cookin skills.:)
    thanks alot



    regards,
    preeti khasnis

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  25. @Preeti,
    I'm glad to kw that my blog is helping u in some way to improve ur cooking skills. its very kind of u to take time n drop a line :) enjoy ur new found passion

    ReplyDelete

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