Cooking time – 30-35 minutes
Serves – 4 people
Ingredients:
1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required
Gobhi aloo curry
Method:
- Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
- Heat the oil in the same pan on a medium flame and add the cumin seeds,hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion.Fry till they are translucent and slightly brown.
- Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
- Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
- On a low flame add the prepared cauliflower and potatoes and stir to mix .
- Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
- Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
- Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.
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Technorati Tags: aloo gobhi curry, cauliflower and potato curry, gobhi aloo curry, gobhi aloo with gravy, Indian cuisines, Indian recipes, quick indian recipes, tari waale gobhi aloo, tastes of india, tastesofindia
Ingredients (Serves: 6)
1 Kg: Green Brinjal( sliced into long pieces),
If unavailable, you can use the normal small brinjals.
Panchforan ( or cumin seeds) – 1/2 tsp
8 clove garlic (chopped)
Mustard oil – 6tbsp
2 Bay leaves
2 Dried red chillies
Salt to taste
Chopped coriander leaves
Powdered masala:
½ tsp turmeric
2 tsp coriander powder
1 tsp Cumin powder
1 tsp garam masala powder
1 tsp: Red chilli powder
Baingan Baghara
Method – Preparation time = approx 20 minutes:
- Heat the oil in karaahi (a deep frying pan) and add panchforan seeds,bay leaves and dried red chillies to it.
- As soon as panchforan starts to splutter, put the brinjal in the oil and cover the lid of karaahi and cook for two or three minutes on high flame .
- Now reduce heat and add turmeric and salt to it then cover it again for 2 minutes.
- Then add all the powdered masalas and garlic paste and mix very gently so as not to break the vegetables .
- And Cook the brinjal till it gets tender and its starts looking red,and the oil will start to float on the surface. This usually takes 10 minutes.
- Take the pan off the fire and garnish with chopped coriander leaf, and serve with rice and ‘arhar ki dal’ (A simple curry made of yellow lentils).
Technorati Tags: Baingan baghara, cuisines in India, Indian cuisines, Indian recipes, tastesofindia
Ingredients
One cup Rajma (Soaked overnight)
Three medium size onions
Three tomatos
5 cloves of garlic
1 tsp ginger
1 tsp cumin seeds
Salt to taste
Turmeric powder
Vegetable oil
2 tsp coriander powder
1 tsp chicken masala
1 tsp garam masala
Quantity: Serves 2.
How to cook:
Heat oil in a pressure cooker and add some cumin seeds and bay leaf. Add onion and fry till it becomes golden brown. Then add tomatoes and keep stirring it for 3 to 4 minutes.
Take a bowl and put ginger and garlic paste, coriander powder, chili powder, garam masala, and chicken masala into it. Add salt to taste. Then add turmeric powder and add some water to it and mix it well. Take a pressure cooker and put all of this mixture into it. Fry till it turns golden brown and oil gets separated from the mixture. Ensure that you do this on a low flame. Then add one crushed black cardamom and Cinnamon. Stir it well for 2 minutes. Now put Rajma and add 1/2 glass of water to it. Close the cooker and cook for 20 minutes in a low flame. Once the ingredients are cooked remove the cooker from heat and allow it to cool naturally.
After some time open the cooker and add some dry fenugreek and stir.
Your Rajma is now ready to be served hot with rice and curd.
Technorati Tags: Indian cuisines, Indian recipes, rajma, rajma chawal, rajma masala, Red Kidney Bean Curry, tastesofindia
India is a land of diversity. The beauty that you would witness as you travel from the Northern end at Kashmir to the Southern end in Kanyakumari and from the Western end in Gujarat to the Eastern end in Mizoram, is more than what words could explain. The travel through this land with “Unity in Diversity” is a pleasure in itself.
As is the pleasure in travel, so is the tastes in its cuisines. With the varied culture that can be seen throughout India, the variety of cuisines would obviously be countless. My blog, “the Tastes of India” is a tribute to the varied mouth watering cuisines that are specialities of the various states in India. Along with these mouth watering recipes you would also get a lot of “tips and tricks” that we call “Nuskas” in India, that are easy to use and quick solutions to a lot of problems.
Technorati Tags: cuisines in India, Indian cuisines, Indian recipes, tastesofindia
