Achaari Aloo Gobi Recipe | Vegan Potato and Cauliflower Curry with Pickling Spices

Learn how to make Achaari Aloo Gobi ~ Vegan potato and cauliflower curry with pickling spices

My love for pickle is a talking point with my family and friends, so much so that I end up being a butt of their so-called ‘pickle’ jokes! I belong to the very rare group of species who can survive not tasting a piece of sugar-loaded sweetmeats for rest of their life but go berserk when a meal is served without a piece of pickle adorning the plate. So extending my love for pickle into a lip-smacking bowl of curry is one of the best ways to satisfy my never-ending cravings for something spicy and uplifting. Enter Achaari Aloo Gobi, a delicious and one of THE best vegan curries that you can make to jazz up even the most mundane meal.



The word ‘Achar’ means pickle in Hindi and this recipe of Achaari Aloo Gobi is built on the basic pickling spices; mustard, cumin, fennel seeds, nigella seeds, fenugreek seeds, and red chilli which are prominently used in North Indian pickles. The touch of sourness comes from the amchur power which is a dried mango powder instead of vinegar which is used in most of the Punjabi pickles. This dish is how a pickle should be, spicy, astringent, and sour. Unlike the dry version of Achari Baingan or gravy based Achaari Paneer Curry, this Achaari Aloo Gobi Curry is semi-gravy based dish.

Vegan Carrot, Cauliflower and Tomato Soup with Optimum Vac2 Vacuum Blender Review

Learn how to make Pressure Cooked Vegan Cauliflower, Tomato and Carrot Soup

When Froothie contacted me in April to try their latest Optimum Vac2 Vacuum Blender, I was in a middle of packing and moving houses from Cornwall to Yorkshire. They sent me the blender as soon as we shifted to our new house but it took me over a month to give it a try. I was so caught up with unpacking, turning the house into a home, buried under a pile of paper works and settling the kid into a whole new place and school that before I could blink it was summer holiday and we left to India to spend all of the summer break with our family. When we returned from India, I finally got time some time to try the blender to its full potential by making smoothies after smoothies along with using it for making nut butters, curry pastes, spice blends, pasta sauces and even dosa and idli batters. So here is the detailed post about my experience with the Froothie Optimum Vac2 Vacuum Blender after using it rigorously over the last 3 months.

Optimum Vac2 Vacuum Blender

Froothie Optimum Vac2 Vacuum Blender comes with a blender base, BPA free 2 liters jug with 6 stainless steel wet and dry multi-purpose blade assembly, two-part lid, heavy duty tamper tool for improved processing and mixing, spare vacuum seals and instruction manual. It also comes with a recipe book with over 70 mainly vegan recipes. Vac2 blender comes in 3 colour choices (red, black and silver) and has 8 different speed settings and has some preset buttons that will set the time and speed for you like smoothie, veg and fruits, pulse, nuts, and soup. It has the option to turn the dial to set the timer yourself. The bright blue LED screen on the blender base shows the speed and time setting. Pretty straight forward.

Tandoori Gobi Recipe with Homade Tandoori Masala | Spicy Indian Whole Roasted Cauliflower Recipe

Learn how to make Tandoori Gobi and homemade Tandoori Masala ~ Roasted whole head of cauliflower marinaded with spicy yogurt flavoured with homemade tandoori masala spice blend

The doors and windows are wide open and thin, soft muslin curtains fluttering in the warm sun kissed breeze. Outside in the garden, the borders are decked with colourful flower beds that attract the buzzing bees and colourful butterflies. The trees are standing tall and proud showing off their beautiful mane of lush green leaves. The heady fragrance of roses, mogra and lilies perfume the air and senses… It is summer... the most wonderful season!

Homemade Tandoori Masala spice blend

My morning walks have become longer as I no longer need to cover myself with layers of clothing and thick coats/jackets weighing me down! My steps are lighter as I walk around in flip flops and shorts enjoying the warm sun on my face and breeze messing my hair! The people I meet on my walking route, and even the strangers, are greeting one another with big smile. That’s what the summer sun does to you… Happy and cheerful…

Vegan Gobi Musallam Recipe | Whole Roasted Cauliflower in Makhani Gravy

Learn how to make Vegan Gobi Musallam ~ Whole roasted cauliflower cooked in mildly spiced creamy cashew and coconut gravy

When I think of lavish, one of a kind centre piece for lavish (vegetarian/vegan) dinner party, the first dish that comes to my mind is Gobi Musallam. Some dishes are not found in any restaurants and this Gobi Musallam is one such dish where whole roasted cauliflower in a creamy makhani gravy. This stunning Gobi Musallam is one dish which is truly inspiring and impressive where a humble cauliflower is elevated to gourmet standard. This is one dish that always grabs attention from my guests whenever I cooked for them and it is one dish that has never let me down when it comes to its flavour. It’s an impressive dish to look at and also in taste with delicately balanced combination of assorted whole spices which lends amazing flavour. I am mighty excited to share this recipe that is sure to win hearts of even pickiest eaters.

The recipe is inspired by the whole stuffed chicken roast called Murgh Musallam where a whole chicken is marinated, sometimes stuffed with boiled eggs and keema (minced lamb meat), and cooked in a rich makhani gravy flavoured with whole spices. Considered as a gourmet dish, Ibn Battuta describes Murg Musallam as one of the favoured sishes at the court of Sulan Muhammad Ibn Tughlaq (1345 AD), in the book ‘Tracing the boundaries between Hindi and Urdu’. In Ain-e-Akbari (or Constitution of Akbar, 16th century detailed document recording the administration of emperor Akbar’s empire), Murg Mussalm is referred as Mussammn. Abul Fazl, the author of Akbarnama (or Book of Akbar, is the official chronicle of the reign of Akbar) and Ain-e-Akbari, one of the nine gems (Navaratna) in Akbar’s court mentions Murgh Musallm as one of the thirty dishes served in royal court in emperor Akbar’s biography 'Akbarnama'.

Panch Mishali Torkari Recipe | Guest Post by Pia of The Peppercorns in My Pocket

Learn how to make Panch Mishali Torkari Recipe from Pia of The Peppercorns in My Pocket

Friendship is born at that moment when one man says to another: "What! You too? I thought that no one but myself . . ."

~ C.S. Lewis

That’s pretty much sums up the friendship I share with this multi-talented girl! I am talking about my gorgeous friend Pia, author of a one of THE most beautiful blogs called the Peppercorns in My Pocket (don’t you just love the name?!). I was smitten with her wonderful photography the moment I chanced upon her blog, and her soul stirring narration that made me eagerly look forward to every new posts. Over the years I have become friends with few food bloggers and Pia is someone if we’re to meet in person, we’d really get on like a house on fire! As she rightly said one day while exchanging emails, we both have quite a lot of things in common; our love for books, food, family, prettying our home with pretty things and our love and yearning for the place we call home, India! Pia’s blog is a place where you can get lost in her words as she vividly paints the stories of her past and present. Hop over to her amazing space, I will assure you that you will be transported to the world of simple joy. If you enjoy some really good write-ups accompanied with recipes, then you can be sure to leave her space with big smile and happy thoughts. The stories of Chotu Ma, Pia’s chirpy, big dreamy eyed, beautiful little girl is an added bonus :) It is such a privilege to have you here, Pia and thank you for sharing such comfort food when we need it the most :) You can follow Pia on her Facebook page, Twitter and Instagram too.

Backwards and forwards

Can one walk backwards and forwards at the same time? Or do the two actions negate each other and make distance disappear, so that you stay in the same place like a tree - torso moving with the wind, toes digging into earth? I have a feeling, a good way of staying centred is to pretend you're riding a unicycle. One-pedal-forward-one-pedal-backward. That is what you need to do to achieve fine balance. To find your centre-of-gravity. Your rootedness. Rootedness has always had its root in movement.

My friend Sia, is moving from England, back to India, with her husband and little son. They're going back the way they came; walking in reverse. But towards family and old friends. Towards familiar roads and a well-known rhythm. Towards home. Backwards and forwards.

Gobi Manchurian with Gravy Recipe | Indo-Chinese Gobi Manchurian Recipe

Learn how to make Gobi Manchurian with Gravy ~ Indo-Chinese recipe of deep fried cauliflower fritters in sweet and spicy vegetable gravy

Did you know that there are food trends, quite similar to fashion trends? Yes, it’s true! While the year 2013 saw everyone go crazy about kale with kale chips, salads, stir fries, smoothies and what nots, the humble cauliflower is set to rule this year as it being crowned as the super food of 2014! If anything to go by the buzz and the hype that kale created last year, then we might braze ourselves for some unusual and unique cauliflower recipes to flood in the food blog and food magazine world!

Cauliflower for Gobi Manchurian with Gravy

Punjabi Aloo Gobi Recipe | How to Make The Classic Punjabi Alu Gobi

Learn how to make Punjabi Aloo Gobi/Alu Gobi ~ Simple stir fry of potatoes and cauliflower flavoured with aromatic Indian spices

The summer that never was is really over! While the world enjoyed basking under the glorious sun and BBQs, we in Britain looked enviously at them but still hopeful for few days of sun and fun! We whined about the gloomy weather and dark clouds, grumbled about non-stop drizzles and cold nights, and then rejoiced when a mother nature showed little mercy with few days of clear blue skies and summer like weather! But it was no enough… It is never enough!

Cauliflower Kurma Recipe | How to Make Simple Vegetable Kurma

Learn how to make Cauliflower Kurma

As soon as the early sunrays caressed the chubby cheeks of little girl with pigtails she opened her eyes slowly, rubbing it fast to kick the slumber still clinging to it in a hope of catching few more minutes of sleep… It was Sunday, a special day filled with promise of long hours of play time, favourite food and undivided attention of parents… Happily she climbed down from her bed and burst into the kitchen where her mother was cooking. She watched with fascination as her mother selected few spices from glass jars, a cinnamon, few green cardamoms and cloves grown in their farm along with other spices. The small cast iron pan was taken out from the top shelf and then her mother started roasting the spices… Within couple of minutes the whole house was filled with a heady aroma of spices. 

Spicy Gobi/Cauliflower Roast | How to make Spicy Cauliflower Roast

Spicy Gobi/Cauliflower Roast

What a week it was! I am talking about last week here in UK. Just when we were getting ready to welcome winter, the weather gods decided to play some joke and have a dig at us. The temperatures shoot up from mere 10-13 deg C to soaring highs of 30 deg C!!! Yes, a whooping 30 ‘bloody hot’ degree C!!!

Black & White Wednesday with Veggie Flower Power aka Cauliflower

“Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower.”
~Jim Carrey

Restaurant Style Gobi 65 Recipe: Deep Fried 'Sin'

Restaurant Style Gobi 65

When the blue sky turned dark, white puffy clouds become grey with heavy rain clouds, tweeting birds on tress flew back to their nests, people on streets wearing sunglasses and t-shirts removed their rain coats and umbrellas, I went and sat on my favourite window seat gazing at the heavy rain drops flirting openly with tree leaves, and kissing beautiful flowers in our garden. The book I was reading with much enthusiasm and interest was left lying next to me on the floor, completely forgotten and abandoned, with in a minute as I admired the rain drops hitting the bay window and elegantly sliding down and then gently kissing the flowers planted on window box. 

Gobi ka Kheema: The art of 'ahem' Seduction!!!

Gobi ka Kheema

Curly haired, little pot bellied, fair and of course handsome! He was there again that night surrounded by his family and friends. I tried to move away from his sight before he could see me and rushed to move past him. But alas, that was not to happen and he was beside me in within few seconds.

Kasuri Methiwale Gobi ki Subji/Subzi: Sweet Romance

Kasuri Methiwala Gobi Ki Subji

Tall, dark and handsome…
Rich, powerful and charismatic…
Beautiful, fair and simple…
Young, virgins and innocents…

You don’t need to appoint detectives from Scotland Yard to figure out what I am talking about. This is how almost all the heroes and heroines of Mills & Boon novels. For all those people who are twitching their nose in disgust at the mention of M&B, did you know it’s been a whole century since Mills and Boon began publishing? Yes, 100 years of romance and romance alone and surprisingly even now at 21st century it has vast readership by selling 130 million books a year in 26 different languages. And did you also know that the company turnover is over £21 million and it has 1,600 writers dedicated to writing romantic novels?

The documentary on BBC channel on a Century of Romance: Mills & Boon triggered the memories of my teen days when I read first M&B book which was stuck in between Hardly Boys and Nancy Drew novels I was addicted to. It was the story of rich, powerful business man falling in love with a pretty secretary of his. And since then I have had read hundreds of similar stories with the same storyline with almost similar characters. The men are always rich, handsome and powerful millionaires or billionaires who are either successful business men or doctors or Arabian sheikhs or business tycoons with a smile that would set every (submissive) female specie’s heart ablaze.

I have lost the count of numer of times I have had read M&B novels, tucked safely in between thick text books of logistics or graphic designing, at boring college lectures. They were notoriously famous among girls as the books were small enough to hide comfortably between any texts books which almost resembled large print oxford dictionaries and dream of their prince charming between coding and programming. Since the book was small with 40 to 50 thousand words, it was easy to finish in a session or two. Well, you don’t need to use your mind when you read M&B novels, just turn pages and finish it and pass it on. Ever wondered why these books were so famous? Do share your stories and thoughts with us :)

Moving on to recipe part, I have different things to romance these days, food and cooking. What did you think? Tsk, tsk… Anyways, I have been seen lately romancing with Dudhi which ruled our kitchen for the past few months and also other vegetables which make regular appearance in our kitchen. But Gobi/Cauliflower is one vegetable which I buy reluctantly, mainly it stinks!!! Did I say that? Hmmm… It does stick when over cooked and I know you too know that!!! Even when I buy Gobi I disguise it among other vegetables, especially I like to pair it with potatoes which makes it much bearable. And I absolutely hate over-cooked cauliflower. But this time hubby dear was particular about cooking it alone without pairing with other veggies. Well, it took me more than one week to think and decide and by yesterday I was almost ready to give up and cook Aloo-Gobi if not for very intriguing recipe posted by dear Indira of Mahanandi.

Indira’s recipe of Gobi Kasuri Methi with Raisins sounded too interesting to be ignored. Kasuri methi rules my kitchen and I usually buy big packs of it from India instead of buying here which hardly gives any flavour. So I was all set to try this recipe and with in few minutes I was chopping cauliflower into medium florets. My recipe of Kasuri Methiwala Gobi Subji/Subzi uses three main ingredients cauliflower, kasuri methi and raisins used by Indira but my recipe is slightly different from the original. I skipped coconut and added little bit of garam masala and aamchur powder. And I also used fresh ginger and garlic along with sweet onions and tart tomatoes. While kasuri methi gives a mild, pleasantly bitter taste, sultanas soaked up in spicy tomato gravy gives it a nice sweet bite to this absolutely delicious Subzi/Subji. Thank you Indira for this delicious inspiration and I am packing this bowl of delicious Kasuri Methiwala Gobi Subji/Subzi to dear Zu for her T&T-Mahanandi event.

Cauliflower, Kasuri Methi & Sultanas

Print This Recipe

---

Kasuri Methiwala Gobi Subzi/Subji (Sweet and Spicy Cauliflower Curry cooked with pleasantly bitter Dried Fenugreek Leaves and sweet Sultanas)

Prep Time: 10 mins
Cooking Time: 20-25 mins
Serves: 4-6
Recipe Inspiration: Mahanandi

---

Ingredients:

1 medium Cauliflower, cut into medium florets
1 large Onion, finely chopped
1 can or 3 large Tomatoes, finely chopped
1 inch Ginger, peeled & finely chopped
3-4 large Garlic cloves, finely chopped
¼ cup Sultanas or Raisins
1 tbsp Kauri Methi/Dried Fenugreek Leaves
½ - 1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
½ tsp Turmeric Powder
½ - 1 tsp Aamchur/Dry Mango Powder (Adjust acc to taste)
1 tsp Jeera/Cumin Seeds
¼ tsp Hing/Asafoetida (Optional but recommended)
1 tbsp Oil
Salt to taste

Kasuri Methiwala Gobi Ki Subji

Method:

Heat oil in a pan and add cumin seeds and hing. When cumin starts to sizzle and change golden red, add finely chopped ginger and garlic and sauté them for about 30 seconds. Then add finely chopped onions and sauté till they turn golden brown, about 2-3 mins.
Mix in kasuri methi, garam masala, kitchen king masala and turmeric powder and fry for half a minute. Add canned chopped tomatoes or finely chopped tomatoes and cook for 3-4 minutes on medium flame till they turn pulpy.
Now add ½ - 1 cup of water, salt to taste and aamchur powder and mix well. Mix in cauliflower florets and cover the lid. Let it cook for 10-12 minutes on medium flame, stirring in between, till cauliflower is almost cooked.
Uncover and mix in sultanas or golden raisins and let it simmer for another 5-7 minutes. Mix in finely chopped coriander leaves and serve the delicious Kasuri Methiwala Gobi Curry with any Indian Breads or steaming bowl of Rice and enjoy.

One Stinking Flower: Cauliflower/Gobi Paratha

Cauliflower/Gobi Paratha

I was a typical headstrong, independent, strongly opinionated teenager who never hesitated to say “NO” for food cooked using particular vegetable or greens. With 90%+ vegetables and greens which belonged to my black list, it was not an easy task for my Amma to cook something which every family member loved. For me Green Leafy Vegetables were simply horrible to look at let alone taste it. Root Vegetables were loaded with little too much of carbohydrates for my taste. This strange piece of information I seemed to have picked from our Botany class taken by handsome lecturer with cute dimple on his left cheek whenever he smiled and I could see every girl in my college falling for!!! And there were not many vegetables which grew above ground level that caught my fancy. So what did I really eat as a teenager? If your answer is junk food containing lots of deep fried, greasy, spicy, bubbly, unhygienic food cooked every other place except home, then think again.

Like many millions caring, smart mothers all over the world who knows what to cook for their opinionated kids, my Amma too smartly belonged to that category. Amma always made it a point to sneak vegetables in our diet without giving us much choice other than eat it grudgingly. Grudgingly because I knew it contained the greens and vegetables which I simply hated but still the taste made it for everything else. Amma made Uttappas, Stuffed Parathas, low fat Veggie Burgers, grilled Vegetables which I couldn’t resist in spite of not being very fond of veggies and greens. Now when I think of it I cant help but wonder how Amma managed to hide her smile when she saw me stuffing all these goodies one after another with a typical teenager ‘don’t you dare to laugh at me or lecture me’ look on my face. Its not easy being a cool and bindas teenager in India I say!

One vegetable I loved to hate was Cauliflower. I was never fond of this stinking vegetable and always rolled my eyes at people who would go gaga over its shape, texture and taste. It was great unsolved puzzle for me to see people adoring this vegetable which smells (read stinks) and tastes like cabbage, yet another vegetable that topped my hate list. As usual all my theories of why we should ban Cauliflower dishes went to deaf ears of my Mommy dear and as if I really had any fat chance of making her change her mind. Right when I was grumbling as how bad it smells, Amma grated it while I covered my nose with a hanky. My entire lecture on ugly cauliflower, how stupid it was to look at and how I had rather eat cow dung in its place, went to deaf ears. She gave me knowing smile and went on adding a pinch of this and a dash of that and with in few minutes this stinky vegetables dressed with aromatic spices was stuffed in a whole wheat dough and rolled flat. Cooked to perfection with little bit of Ghee on both the sides it smelled almost heavenly to my utter disbelief. She placed this perfectly round, hot, delicious smelling Gobi ke Paranthe with a small bowl of Yogurt and my favourite Pickle in front of me and asked me to taste it if I wanted. I not only tasted it but reluctantly asked for more.

Since then I am completely hooked to this delicious Cauliflower/Gobi Parathas which is second best thing to Aloo/Potato Parathas for me. Served simply with a cup of thick home made Yogurt and spicy Pickle, it sure to win every Cauliflower haters hearts. Amma, this is to you if you are reading it by any chance :) This Cauliflower/Gobi Paratha also goes to my dear friend Srivalli who is hosting Roti Mela after hosting successful Dosa Mela. Valli, I am eagerly looking forward for yet another wonderful round-up.

Print This Recipe

---

Cauliflower/Gobi Paratha (Stuffed Indian Flat Bread with Spiced Cauliflower Gratings)
Prep Time: 20 mins
Cooking Time: 20-30 mins
Makes: 10 medium sized Parathas

---

Ingredients:
For the Dough:
3 cups Whole Wheat Flour/Atta (I use Pillsbury’s Chakki Atta)
¼ cup Yogurt
Warm Water for kneading
Salt to taste

For the Filling:
2-2½ cups Cauliflower Florets, grated
1 small Onion, very finely chopped
2-3 Green Chillies, finely chopped (Adjust acc to taste)
1 tsp Jeera/Cumin Seeds
½ tsp Roasted Jeera/Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime/Lemon Juice
½ tsp Garam Masala
¼ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi
1 tbsp Fresh Coriander Leaves, finely chopped
1 tsp Oil (If cooking the Cauliflower)
Salt to taste

Other Ingredients Needed:
Oil/Ghee to brush while cooking the Paratha
Little Atta/flour for dusting

Cauliflower/Gobi Filling

Method:

For the Dough:
Sieve atta and mix in salt to taste and yogurt.
Slowly add warm water as and when required and make stiff dough.
Cover and keep it aside for at least half an hour.

For the Filling:
For the Paratha stuffing you can either cook Cauliflower for few minutes or just mix in all the ingredients with out cooking and then stuff the Parathas. If you prefer to cook it a little bit then follow the following steps.
Heat oil in a pan and add cumin seeds. When it starts to sizzle, add finely chopped onions, green chillies and sauté it on a medium heat for about 1-2 minutes till onions becomes translucent.
Now add roasted cumin powder, turmeric, dry mango powder, garam masala, kitchen king masala and sauté it for about 30 seconds.
Mix in grated cauliflower florets, salt to taste and kasuri methi and sauté it for about a minute till all the spices are mixed well.
Turn off the gas and mix in finely chopped coriander leaves and let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze from parathas while rolling due to moisture content.

For the Paratha:
Knead the dough again for a minute and make equal lemon sized balls.
Roll this dough ball in flour and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on griddle and cook on both the sides till its cooked and brown spots start to appear on top. Apply little ghee/oil if desired.
Serve hot Cauliflower/Gobi Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.

Cauliflower/Gobi Paratha

---

Notes:

Always make it a point to see that the stuffing is as dry as possible. If not there is a high chance of it oozing out while rolling the parathas due to moisture content.
If you are a beginner, start with small amount of stuffing/filling and roll into parathas. Once you learn the technic and are comfortable with the process, you can gradually increase the amount of filling.
Other Parathas posted in Monsoon Spice

• Aloo Paratha
• Double Decker Paratha
• Mooli/Radish Paratha

---

My blog is Yummy!!!
"Yummy blog award is given to the blog with most yummy recipes/photos".

Thank you Swati and Dee for thinking of me and passing this award. I really appreciate your kind gesture. I pass this award to every food blogger as only we know how difficult it is to maintain and update your blog with new posts filled with yummilicious pictures and interesting recipes and articles. You all deserve a tight hug and pat on your back.

Peas-Cauliflower Palya

“Cauliflower is nothing but cabbage with a college education.”
-Mark Twain

The whole weekend it was raining cats and dogs when actually it is “supposed” to be Spring, almost beginning of Summer here in UK!!! As usual, the weekend was cloudy, windy and gloomy. We ended up staying at home, cuddled under blankets and watched movies one after another. After our usual junk food eating sessions in Friday, we craved for something homely and comforting. When it comes to comfort food, nothing can compete with simple Tomato Rasam Rice and Palya. Apart from usual palya which is nothing but a stir fried vegetables tempered with urad dal, chilli and mustard Amma used to make special Peas-Cauliflower Palya. This is a special dish because each floret is cooked in a tangy tomato puree and sweet coconut cream which gives it a unique flavor. Loaded with antioxidants, fiber and crunch, cauliflower has been my favorite vegetables for as long as I can remember. For a kid who used to run miles away when it came to eating vegetables, it was a small relief for my Amma and she used to cook Cauliflower in different ways so that my love affair with cauliflower was retained;) So whenever my hubby and I crave for something different from usual stir fries we prepare this dish.

Peas-Cauliflower Palya

---

Peas-Cauliflower Palya
Prep Time: 10 mins
Cooking Time: 20-25 mins
Serves: 4-5

---

Ingredients:
1 medium Cauliflower
1 cup Green Peas, cooked/frozen
2 Tomatoes
1-1½ tbsp Rasam Powder
1 cup Grated Coconut
½ tsp Turmeric Powder
½-1 tbsp Jaggery
1-2 Green Chillies, slit
1 tbsp Coriander Leaves, chopped
Salt to taste
For Seasoning:
1 tbsp Oil
½ tbsp Urad Dal
½ tbsp Mustard
1-2 Dry Red Chillies
Few Curry Leaves
¼ tsp Hing

Peas-Cauliflower Palya

Method:
Clean and cut cauliflower into medium florets and keep them aside.
Grind tomatoes, coconut and rasam powder into smooth paste without adding water and keep it aside.
Heat oil in a pan and add urad dal, mustard, dry red chillies, hing and curry leaves and sauté them.
When mustard starts spluttering, add cauliflower, green peas, slit green chilli, salt, jaggery, turmeric powder and 1 cup water. Cover and cook for 5-7 minutes.
Add ground masala and mix well and cook cauliflower for another 5-10 minutes until done. Adjust the spiciness according to taste by adding more rasam powder or chilli powder.
Garnish with chopped coriander leaves before serving hot with chapatti or rice.

Peas-Cauliflower Palya

---

Did You Know?
Natural chemicals found in soya beans and vegetables such as broccoli, cabbage and cauliflower boost the body's ability to repair damaged DNA and prevent cells turning cancerous.
High in fibre, more nutritious raw, especially high in Vitamin C, also rich in potassium and a source of protein, phosphorus and calcium.
Food writer Mark Bittman quoted a Cornell University study, stating that 100 grams of cauliflower had 55 mg of vitamin C after boiling, 70 after steaming, and 82 after being cooked in the microwave oven.
To retain the flavor of cauliflower and minimize nutrient loss, cook it rapidly by boiling or steaming. Overcooking cauliflower diminishes the nutrients significantly.
(Source: www.guardian.co.uk and www.health.learninginfo.org)

---

Peas-Cauliflower Palya

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

Gobi/Cauliflower Uttappa

Dosa and idli are the main breakfast dishes in South India. Uttappa is another version of dosa with your choice of vegetable topping. When I was a kid Amma used to make it for me and my sis with all 2 big eyes, button nose and 100 watt smile with different vegetables and they used to be our favourite tiffin item to school. It not only used to be a big hit among our friends but also a very nutritive food highly rich in proteins. Its good for growing children and people of all age low fat nutritive food for calorie conscious and diet freeks.

Gobi Uttappa served with Tomato Cutney

Ingredients:
1 cup Raw Rice
1 cup Par Boiled Rice
1/4 cup Dehusked Black gram
1 tbsp Red gram Dal
1/2 tbsp Fenugreek/Methi seeds
Salt to Taste.
Few Cauliflower florets, chopped finely

Gobi Uttappa

Method:
Soak all ingredients in water for 3-4 hours.
Grind then to smooth paste adding salt and enough water.
Allow to ferment till next day.
Heat a tawa/pan and spread a laddle full of batter into thick circle.
Sprinkle finely chopped cauliflower on top evenly.
Cook both sides in medim flame till they turn golden brown.
Serve hot with sambhar/chutney/pickle.

Gobi Manchurian

In every small or big cities and towns in India you will find Chinese fast food centers present in its every nook and corner. I’m not sure when and where it became so popular but people even today are still hooked to manchurians, be it chicken, mushroom, gobi or even Indian version of Paneer manchurian. Most of the times I remember going to restaurants for dinner Gobi Manchurian used to be my favorite dish for starters. First time I tried cooking it when I was in my early teens and till now I’m not bored of it. Thanks to my hubby who is as big foodie (or bigger) as me and its one among his vast section of favourites.

Gobi Manchurian

---

Gobi Manchurian
Prep Time: 10 mins
Cooking Time: 30 mins
Serves: 4-6

---

Ingredients:
Small head of Cauliflower, cut into florets
2 tbsp Coriander leaves, finely chopped
Oil for deep frying
Salt to taste

For Batter:
1 cup Refined flour/maida
2 tbsp Cornflour
1 tsp dry Red Chilli Powder (adjust acc to taste)
1/2 tsp Ginger-Garlic Paste
Salt to taste

For Sauce:
4-5 Spring Onions, thinly sliced (Keep greens sepated from white)
1 cup Capsicum/Bell pepper, diced(any colour)
1 inch Ginger, chopped finely or grated
3-4 large cloves Garlic, chopped finely
2-3 Green chillies, finely chopped
4 tbsp Tomato Sauce (I used Maggi Hot & Sweet Tomato Ketchup)
1 tbsp Soya Sauce
1-2 tbsp Sweet Chilli Sauce (Optional)

Gobi Manchurian

Method:
Preparing the Base Sauce:
In a pan take little oil and fry chopped garlic and chillies for a minute over mdeium heat.
To this add whites of spring onions, ginger and capsicum and saute till onions turn translucent, about 2-3 mins.
Add tomato sauce, sweet chilli sauce and soyasauce(if you want it to be more spicier add chilli sauce)and stir well. Switch off the flame and keep it aside.

Preparing Batter and Gobi for Deep Frying:
Wash the cauliflower florets in water with a little salt dissolved in it.
Make a little thick batter with cornflour and all purpose flour dissolved in water. Mix in red chilli powder, ginger-garlic paste and salt to taste.
Coat the florets with the batter and then deep fry at medium flame till they turns golden brown.
Drain them in paper towel to remove excess oil.
Add these fried cauliflower florets with the sauce you have prepared just before serving and mix well.
Garnish them with chopped coriander leaves and greens of spring onion and serve hot.

Gobi Manchurian

---

Notes:

Same recipe can be used to make paneer and mushroom manchurian.
By adding little more of cornflour mixed in water you can make more gravy with gobi manchurian and serve it as a side dish with chinese fried rice.