GOBHI MUSSALAM( CAULIFLOWER MUSALLAM)

I had this cauliflower sitting for a week in the veggies box . Many recipes came to my mind but was not ready to make the usual ones so wanted to try out something different this time with the cauliflower. At last I made up my mind to do Gobhi Mussalam but by adding little masalas and methi leaves to enhance the flavour and taste which will go well with the plain rice and thus I ended up making this dsh
ingredients

1 medium Cauliflower
Ghee for frying
1 Tsp Cumin Seeds
2 to 3 Tbsp Ginger garlic Paste
3 Green Chillies, sliced
1 onion sliced
2 Tsp Red Chilli Powder( as per taste)
2 Tsp Cumin Powder
1 tsp coriander powder
2 Tbsp Garam Masala
½ cup beaten Curd
3 Tsp dried Fenugreek Leaves (Methi)
½ cup Water
curry leaves
Salt to taste


Garnish
Chopped Coriander Leaves
preparation :

Break cauliflower in small florets run through water several times and drain them
deep fry in hot ghee. Drain well and set aside.

For making the gravy,

Heat 2 Tbsp oil and add cumin seeds , mustard seeds and Allow them to crackle, then add ginger paste, green chillies, onions , curry leaves and fry them well
Add the kasoori methi leaves and fry them well
Now add , , turmeric powder , cumin powder, half the garam masala and saute well .
Now add the fried cauliflower and saute them
Now add the red chilli powder, coriander powder, and salt and mix well.
Allow them to get cooked till the flavour of masalas goes into the cauliflower
Now add the beaten curd and mix well.
Add a little water and let the gravy simmer well. serve hot garnished with coriander leaves

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PANEER MASALA

Paneer Masala,is one of the most popular main course in north Indian cooking.paneer is cooked in tomato sauce by adding spices to enhance the taste and the flavoured with ground spices to make it more enriched



250 gms paneer – diced into cubes
2 big onions chopped finely
4- chillies split into two
1 tbsp ginger-garlic paste
1 tsp red chilli pwd
3 big ripe tomatoes(,de-skin and puree)
3 tbsps cashewnut paste
2 tspss groundnut paste
½ tsp coriander pwd
turmeric pwd
1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd
salt to taste
2 tbsps fresh cream(optional)
Whole spices
Cardmom,cloves,cinnamon

preparation

First saute the paneer in ghee till golden brown, remove them and add a cup of hot boiling water to the fried paneer and let them sit in it for 2mts,then drain the water and keep them aside
Heat 2 tbsp of oil in a pan, add the green chillies and the whole spices and fry them till the flavour goes into the oil and chillies
Now add onion and sauté till brown. Add ginger-garlic paste. Saute for 2 minutes. Add chilli pwd and combine,followed by the cashew and ground nut paste and fry till the raw smell goes.
Add kasuri methi,coriander,haldi,chili powder ,garam masala and sauté for a minute
now add the tomato puree,Stir and let it simmer for 4-5 mts,or till u can see the oil floating.
Add little water and allow it to cook
Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency .
Remove from fire,
Fresh creamc an be added additionally if required
Garnish with coriander leaves. Before serving .
Serve hot with rotis or with plain rice or any rice variety

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Spicy Vegetable Kurma

Today is the first day of my blogging.
whenever I have free time I always try to cook something new ,from many days I should say from many years I wanted to make mixed veg kurma but didn’t know how to make So I started searching on net and atlast I came across some recipes and I maniplutaded the recipe according to my taste and was successful in making it a delicious way
The name ‘KURMA ’ stands for curry in some regions of India. The kurma is one of the indain oldest athunteic method of cooking ,here all kinds of vegetables are cooked in rich spices and herbs which make the gravy very yummy and leaves a unique flavour
I start blogging with my favourite recipe

MIXED VEGETABLE CURRY

Ingredients:
French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas- ½ cup
Onions-2 chopped finely
Green chillies 2
Ginger garlic paste- 2 tsp
Cinnamon- 1stick
Cloves- 4
Star anise-2
Garam masala powder- ½ tsp
Turmeric powder- ¼ tsp
Salt to taste

TO GRIND:

Coconut - 1/2 cup ( fresh cocnut gives a rich taste)
Groundnut - about 10 to 15 or 2 teaspoons
Jeera -1 teaspoon
Green chillies - 4
Little salt
Little tamarind
Coriander leaves ½ bunch
Onion ½
Coriander powder
Seasoning: Jeera
Mustard seeds
Curry leaves
Pudina leaves (optional)
Coriander leaves, bay leaf


Preparation: First take a kadai and put little ghee into it when the ghee heats up add all vegetable to ghee and fry them a little ,don’t fry them too much just fry till the ghee flavor goes into the veggies.
In a blender put coconut ,groundnuts ,jeera ,tamarind ,coriander powder,coriander leaves ,onion, and little salt (this is optional u can add it when cooking also,but adding at this stage would add a touch to the masala) Along with the above things I also blend the spice cinnamon,elachi,cloves,star anise as my husband doesn’t like to see them ,he likes to have the spices but not in a raw form so I always try to blend them.

Add a little water and grind well into a thick paste.
In a thick bottom vessel, or a cooker heat oil and splutter mustard seeds,jeera ,. Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry.at this stage all the raw spices can be added ,then add Onion fry un,til they become lightly-browned. Now add little turmeric powder,gram masala Then add grounded mixture and fry till the raw smell goes out or until it leaves the oil,once the masals starts leaving the oil add the veggies and mix well (see that the get mixed up well).now add salt as per taste (remember that little salt is already added for masala), then add 1 glass of water and pressure cook if ur using a cooker or in a vessel and cook till the vegetables become tender. Simmer for 5 mins after the 2 st whistle or until the veggies are cooked.
Garnish with coriander leaves and serve hot with poori or chapathis or rice.

Note: If this masala if fried on low heat gives best results and a rich flavour

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