Aaloo Gobhi Fry

Found a different way to make aaloo gobhi, the difference being no boiling but frying.. It tastes heavenly.. 🙂

We had gone to one of my sister-in -laws place for lunch, she had prepared aaloo gobhi fry, when I ate it there I decided to give it a try for sure… 

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

• 1 medium sized Cauliflower (Phool Gobhi) chopped as small florets
• 2-3 medium sized Potatoes (Aaloo) chopped in small cubes
• 1 table spoon Mustard oil (Sarson ka tel)
• salt to taste
• 1/2 tea spoon Turmeric powder (Haldi Powder)
• 1/4 tea spoon red chilli powder (Lal Mirch powder)
• 1 tea spoon Cumin seeds (Jeera)
• 1 and 1/2 tea spoon garam masala
• 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped gobhi & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.

Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.

Sprinkle the garam masala and dry mango powder. Mix well.

You can cook for another 10-15 mins, stirring every now and then.  Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂

Once the veggies turn a bit golden turn off the heat.

SERVING:

• Aaloo Gobhi Fry goes well with hot chapatis/paranthas and curd.

Tasty Cooking..!!

4 in 1 – Mixed Veg

If  you have some veggies at home which cannot fulfill one entire meal.. Don’t worry.. mix them all up.. So that you get a nice dish.. and all your veggies gets utilized.. This is a very simple mixed veggie.. You can add in any vegetable here.. I had 4 in my kitchen so named it 4 in 1..

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

• 1 cup Cauliflower (Phool Gobhi) chopped as small florets
• 1 cup Potatoes (Aaloo) chopped in small cubes
• 1 cup Carrot (Gajar) chopped in small cubes
• 1 cup Peas (Matar)
• 1 table spoon Mustard oil (Sarson ka tel)
• salt to taste
• 1/2 tea spoon Turmeric powder (Haldi Powder)
• 1/4 tea spoon red chilli powder (Lal Mirch powder)
• 1 tea spoon Cumin seeds (Jeera)
• 1 tea spoon garam masala
• 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the chilly powder, salt and turmeric powder to the oil. Now add the chopped vegetables and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the veggies gets soft sprinkle the garam masala and dry mango powder. Mix well.

SERVING:

• Mix Veg goes well with hot chapatis/paranthas and curd.
• Try to add a bit ghee before serving, it will change the taste of the dish.

Tasty Cooking..!!

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Quick & Easy Recipes

 

Gobhi Masala

With nice cauliflower in market… I had to try something different with it… So here comes Gobhi Masala… It came out really tangy and yummy.. 

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

• 1 big Cauliflower chopped in small florets
• 3 medium sized Onions finely chopped or grated
• 3 medium sized Tomatoes gravy
• 1 table spoon Ginger Garlic paste
• Salt to taste
• 1 tea spoon Cumin seeds (Zeera)
• 2 tea spoon Coriander Powder (Dhaniya Powder)
• 1/2 tea spoon Turmeric Powder (Haldi Powder)
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 2 tea spoon Garam Masala
• 1/2 tea spoon Cumin Powder (Zeera Powder)
• 2 tea spoon Oil/Ghee

PREPARATION:

Heat the oil in a pan and add cumin seeds. Allow them to crackle.

Now add the chopped/grated onions to it and fry them till they turn golden brown. Add the coriander powder and fry for one minute.

Now add the other masalas Turmeric Powder, Red Chilli Powder, garam masala, cumin powder and Salt and mix. Then add the tomatoes and ginger garlic paste and sauté.

Cook till the oil separates out. Add the chopped cauliflower to the masala, and fold them properly in the masala.

Cover the pan with a tight lid and allow the cauliflower to cook in steam. It will take around 15 mins to get cooked properly. Stir in between. Do not overcook as the cauliflower may get mashed. The masala will stick properly to the florets and the cauliflower will get soft.

SERVING:

• Garnish with finely chopped fresh coriander leaves.
• Try it with hot chapatis or paranthas.

Tasty Cooking..!!

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Hubby’s Delight Contest

Crispy Gobhi ke Paranthe

Cauliflower is my favorite vegetable, I just love everything prepared using the same.. Maybe it be Aaloo Gobhi or Gobhi Ke Paranthe or Gobhi Manchurian.. I just love all of it.. The taste of cauliflower is what gives all these dishes a nice distinct flavor… Gobhi ke Paranthe can be tried at any time of the day.. they just taste awesome..:)

Preparation Time:- 10 mins |  Cooking Time:– 5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

• 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
• 1 medium sized cauliflower (Phool Gobhi)
• Salt to taste
• 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
• 1 tea spoon Chaat Masala
• 1 tea spoon Garam Masala
• 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
• 1 green chilly finely chopped (Hari Mirch) (optional)
• Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the cauliflower. Add the coriander leaves, green chillys and the masalas salt, red chilly powder, chaat masala and garam masala to it.

Mix properly. I usually mix the masala’s with hand so that it gets mixed evenly.

Filling..!!

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the gobhi and place it in between.

Press the gobhi gently to remove air gaps and start folding the chapati inwards to seal the gobhi completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too  much since the gobhi may come out)

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Cook properly from both the sides by turning over at regular periods.

SERVING:

• Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchup.
• Try it at tea time/breakfast with a hot cup of tea and Amul Butter or homemade white butter.

• Try it for lunch or dinner with curd.

Tasty Cooking..!!

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I’m well Stuffed:

Virtual Birthday Party:

Celebrating 4 years with Kid’s Delight Potluck Party:

Healthy Food for Healthy Kids-Combo Meal: & Nithu’s Main Event

Aaloo Gobhi

After a day at office when you want to make something that does not take too long and also that does not makes you cry for onions :), try this Aaloo Gobhi. It hardly takes any time to cook and is a good option for dinner…

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

• 1 medium sized Cauliflower (Phool Gobhi) chopped as small florets
• 2-3 medium sized Potatoes (Aaloo) chopped in small cubes
• 1 table spoon Mustard oil (Sarson ka tel)
• salt to taste
• 1/2 tea spoon Turmeric powder (Haldi Powder)
• 1/4 tea spoon red chilli powder (Lal Mirch powder)
• 1 tea spoon Coriander Powder (Dhania powder)
• 1 tea spoon Cumin seeds (Jeera)
• 1 and 1/2 tea spoon garam masala
• 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped gobhi & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the gobhi gets soft sprinkle the garam masala and dry mango powder. Mix well.

SERVING:

• Aaloo Gobhi goes well with hot chapatis/paranthas and curd.
• Try to add a bit ghee before serving, it will change the taste of the dish.

Tasty Cooking..!!