how to cook cauliflower indian style / gobi kurma curry / cauliflower recipes for rice or roti /

0

 Cauliflower Gravy Curry / Cauliflower Kurma Curry / Gobi Curry for rice or roti 

 

This is the season for fresh and cheap veggies. All the veggies are so fresh and they are available in such cheap prices that whenever I visit the Santhe here, I tend to buy all veggies which are way too much for a family of four. I get really tempted to buy fresh and seasonal veggies which are available only in some seasons. Cauliflower is one such veggie which is available in different sizes especially during the winter season. On one such Sunday, I found the local market filled with cauliflowers ( so fresh ) that I couldn´t resist myself from purchasing four cauliflowers.

My family loves cauliflower in any way - cauliflower green peas fry, gravy, kurma etc,. I also add small pieces of cauliflower in upmas as well. They simply love the addition of cauliflower in basically anything. Since I had many cauliflowers at hand, I thought of preparing cauliflower kurma recipe. This is an Indian style of cooking cauliflower which is very easy to make with simple ingredients.

This cauliflower gravy or gobi curry is a perfect side dish for many varieties - chapathi, roti, naan, dosa, rice, pulav or any other mildly flavoured rice variety. This kurma curry was so much loved by my kids. This is indeed a spicy curry, but I have reduced the spice to suit my kids taste buds. All the spice lovers out there can increase the spice according to your liking.  

The secret to such an immense flavour and aroma to this cauliflower curry lies in the list of the ingredients that go into the preparation of the masala ( gravy ). Each ingredient blends so well with the others making it an ultimate combo that suits very well with the cooked and roasted cauliflower florets. Needless to mention, this is yet another healthy food recipe that has been added to this blog . I hope each one of you will prepare this spicy and flavourful curry and enjoy with your family.

You can also view my Mixed Vegetable Curry which tastes amazing with chapathi or naan.

Preparation

Separate the cauliflower into small florets and wash carefully. Make sure that you remove all the insects if any. Cook these florets in water until they change their colour slightly and become a little softer.

While the florets are getting cooked, we will prepare the masala. Grind onion, garlic, ginger, cashew, poppy seeds, cloves, dalchin, coconut pieces and cardamom in a mixie to a smooth paste. Keep aside.

Now if the florets are done, switch off the flame and drain the water.

Do not throw away the water. We are going to use this water for the preparation of this gobi kurma. Keep the cooked pieces in a colander. Take a pan and heat 1 tbsp. of oil in it. Add the cooked cauliflower florets and let them get roasted for a while. Keep stirring occasionally.

Once they are roasted, transfer to another plate and set aside. In the same pan, add remaining oil and add cumin seeds.

When they splutter, add turmeric powder and add the ground masala.

Add salt and mix well and allow it cook on a low flame until the masala releases the oil on the sides. While this is getting cooked, prepare the tomato puree and keep aside.

Once the masala releases oil on the sides, add the tomato puree and mix well.

Add coriander powder and chilli powder and cook covered on a low flame ....

....until you see oil floating on the top of the gravy.

Now add water and add the roasted cauliflower florets and mix.

Add milk and cook for some more time.

Check for salt and spice and switch off the flame.

Serve hot after garnishing with cream and coriander leaves. 

Ingredients

Cauliflower 2 ( small ) Or 6 cups of florets

Chilli powder 1 tsp

Salt to taste

Coriander leaves to garnish

Oil 3 tbsp

Tomatoes 2  ( small )

Cumin seeds 1 tsp

Turmeric 1 tsp

Coriander powder 1 1/2 tsp

Milk 1/2 cup

To Grind

Onion 2 ( diced )

Cashew 1/4 cup

Garlic 6

Ginger 1"piece

Poppy seeds 3 tsp

Cloves 4

Dalchin 1"piece

Coconut 3 tbsp ( finely chopped )

Cardamom 2

Method

1. Wash the florets, blanch and keep aside.
2. Heat 1 tbsp. of oil in a pan and fry the florets. Transfer to a plate and keep aside.
3. Grind all the ingredients that are mentioned under ´´ To Grind ´´ and prepare the masala.
4. Heat remaining oil in a pan and add cumin seeds and turmeric powder.
5. When the cumin seeds crackle, add the ground masala and salt and mix well.
6. Cook on a low flame until the oil releases from the sides. 
7. Now add the tomato puree, chilli powder and coriander powder and mix well. Cook covered on a low flame until the oil starts floating on top of the gravy. 
8. Now add some water, fried cauliflower florets and milk. Mix well. 
9. Check for salt and spice and cook for a few more minutes. 
10. Garnish with coriander leaves and cream and serve hot with rice, roti, chapathi, dosa or any other flavored rice.

Notes

• You can increase or decrease the amount of spice as per your desire. 
• Adding milk is optional but it gives a richness to the curry. 
• Other veggies like green peas, beans, potatoes can also be added to this kurma curry.

Continue ...

Easy vanilla cake recipe from scratch / Vanilla sponge cake /

0

Tasty Sponge Cake Recipe / Homemade Vanilla Cake / Easy Vanilla Cake Recipe from Scratch / Butter Sponge Cake 

I have posted many cakes in my blog all of which are very healthy. All of them were a huge hit especially with my kids. This is my first sinful cake prepared with plain flour ( Maida Or all-purpose flour ) and full of butter. I felt so guilty while preparing this tasty sponge cake but it has been made for the special occasion of Christmas. I wish all my readers a very merry X-Mas and a very happy new year.

This egg sponge cake is a quick and easy vanilla cake. This cake can be prepared in a jiffy without much ingredients. This easy homemade cake is made with butter, icing sugar, eggs and plain flour. I have used icing sugar instead of normal sugar giving it an extra punch. The homemade butter that I used in this preparation gave it a delicious taste which my kids loved a lot. They had 2 big pieces in a shot leaving very small pieces for me and my in laws.

The texture of this homemade vanilla cake was so soft and spongy. There is no requirement for any icing for this cake. It can be had as such unless you are preparing it for birthdays. This is just like any other store bought cake prepared with homemade ingredients. This is the easiest vanilla cake recipe that has been made from scratch. The icing sugar was also homemade. I have prepared icing sugar all by myself in my mixer jar. I will be posting that recipe so soon, but just for my readers, I am giving out the details. Take 100g of sugar and 15g of corn flour. Grind in a mixer and your icing sugar is ready to be used for frosting or for cakes. You can also use store bought icing sugar.

You can also view my other healthy cake recipes :

Healthy Vegan Chocolate Cake

Carrot cake recipe with finger millet flour

Ginger bread recipe with wheat flour

Pumpkin bread with wheat flour

Banana Choco cake with wheat flour

Preparation

Sieve flour, baking powder and baking soda and keep aside. Take butter at room temperature. Whisk using a normal whisk or an electric hand blender. I have taken the help of the latter. Sometimes the butter tends to curdle. But do not panic. It is all ok and proceed with the remaining process of preparing the cake.

Add the icing sugar and beat again.

Whisk until it becomes creamy. Add the eggs and beat once again until it gets well mixed.

It took almost 15 minutes for me to beat using the hand blender. Add vanilla essence and gently mix in the batter.

Now gradually add the flour and mix with a ladle in one direction until the flour is mixed well with the butter batter.

Mix until all the flour is used up. The resulting batter will be thick. Pour into a greased tin and tap well so that the air bubbles if any will be released and will fluff up evenly. You can garnish the cake with any dry fruits of your choice.

Bake at 180 degrees Centigrade for 30 minutes or until a knife or toothpick inserted in the centre of the cake comes out clean. After baking, switch off the oven and leave the cake in the oven for 15-20 minutes. After removing the cake out of the oven, allow it to cool completely before  taking it out of the cake pan. Once completely cool, invert the cake pan and gently tap on the base. Cut into pieces and serve with or without frosting.

Ingredients

Maida  1 cup

Butter  1 cup

Icing Sugar  1 cup

Vanilla essence  1/2 tsp.

Eggs 2

Baking powder 1/2 tsp.

Baking soda 1 /2 tsp.

Ghee to grease the cake pan

Method

1. Sieve flour, baking powder and baking soda and keep aside. 
2. Take butter at room temperature and beast well with a whisk. 
3. Add icing sugar and whisk with an electric hand blender or with a whisk manually until the batter becomes creamy. 
4. Add vanilla essence and mix once. 
5. Now add flour gradually and mix in a single direction with a ladle until all the flour is used up.
6. Pour in a greased cake pan and tap well on the platform. 
7. Bake at 180 degrees Centigrade for 20 - 30 minutes or until a knife inserted in the centre of the cake comes out clean. 

Notes

• Always grease the cake pan with ghee and dust with flour. Dusting with flour helps in removing the cake easily after baking. You can also use the butter paper. 
• Bake a cake at 180 degrees Centigrade and keep an eye after 20 minutes. Any cake tends to bake fast depending on the size of the cake pan and the position where you place the cake in the oven ( middle, lower or higher ). 
• If you feel that the cake is burning on the top but is not done in the centre, then cover the cake with an aluminium foil.
• You can decorate the cake with any dry fruits ( cashews, dates, cherries, etc., ).

I once again wish all my readers a merry X-Mas and a very happy new year. 

Continue ...

how to cook chayote vegetable / Kootu Recipes

0

how to cook chayote vegetable / Chow chow Kootu / Kootu Recipes

Kootu is a traditional dish which can be prepared with any kind of vegetables mixed with lentils. It can also be referred to as a stew which is of semi gravy consistency. Kootu is a Tamilnadu dish which is popular all over India especially in South India.

Today´s recipe is a kootu dish prepared with chow chow. Chow chow is also known a Chayote squash in English. There are different names in different languages for this veggie. In Hindi, it is known as Ishkus, in Tamil - Seemai Kathirikai, in Kannada - Seeme Badanekayi and in Telugu - Bangalore Vankaya or Seema Vankaya.

This chayote ( chow chow ) belongs to the squash or gourd family and is very low in calories. It is rich in fiber, antioxidants, vitamins and minerals. It is also very rich in Folate Vitamin. This is a versatile veggie that can be used in the preparation of dry curries, gravy curries, sambar and kootu.

Today´s recipe is chow chow kootu. This kootu is a perfect combo for roti or chapathi. This also goes well with plain rice. The addition of lentils like channa dal and moong dal makes it a wholesome dish which is very healthy.

Preparation

Peel the skin of the chow chow and discard the inner seed. Chop them into small bite sized pieces. Keep aside. Grind roasted channa dal, green chillies, ginger, garlic, cumin seeds and coconut to a coarse paste.

Add diced tomatoes and grind once again to make a smooth paste.

Keep this paste aside.

Heat a pressure cooker and add oil. Once the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add chopped onions and sauté until they become translucent.

Add turmeric powder and mix.

Now add the ground paste and mix well. Add salt and sugar.

To this, add the chopped chow chow pieces, washed lentils ( channa dal and moong dal ) and sambar masala powder.

Mix well and add little water sufficient to cook the chow chow and the lentils.

Check for seasoning and cook with the lid on. Cook for 3-4 whistles and switch off the flame. Serve hot with roti, chapathi or rice.

Ingredients

Chow chow 3 ( medium sized )

Onion 1

Cumin Seeds 1/2 tsp

Oil 2 tbsp.

Mustard seeds 1/2 tsp

Salt to taste

Sambar masala  1tsp

Moong dal 1/4 cup

Channa dal 1/4 cup

Sugar 1 tsp

To grind

Coconut 2 tbsp.

Garlic 5 pods

Ginger 1" piece

Green chillies 3

Cumin seeds 1/2 tsp

Roasted channa dal 2 tbsp.

Method

1. Grind all the ingredients given under to grind list. Keep aside. 
2. Heat oil in a pressure pan and add mustard and cumin seeds. 
3. When they splutter, add onion and sauté until pink in colour. 
4. Add turmeric powder, the ground masala paste, salt and sugar. 
5. Mix well and add the chopped chow chow pieces, washed lentils and sambar masala powder. 
6. Mix well and add enough water to cook the lentils and veggies. 
7. Cover with the lid and cook for 3-4 whistles. 
8. Serve hot with rice or roti.

Notes

• You can skip the roasted channa dal but it gives a nice thickness to the kootu. 
• Sambar masala gives a unique flavour to the curry. If you do not have that handy, simply add little Garam masala powder, coriander powder and cumin powder. 
• You can skip the green chillies during grinding and add chilli powder while cooking to get a nice red colour to the kootu. Or you could also add dry red chillies while grinding. 
• I have washed the lentils before adding to the curry.

Continue ...

Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

0

Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

Snake gourd Poriyal is a simple yet delicious dish that can be prepared in minutes. Snake gourd is also known as potlakaya in Telugu and pudalangai in Tamil. It is known for its numerous health benefits. They contain very high amounts of nutrients, vitamins and minerals which also include significant levels of dietary fibres. They are low in calories and are also rich in proteins.  

I have previously shared the snake gourd sesame seeds curry which is an excellent side dish for roti or chapathi. Snake gourd poriyal or potlakaya fry ( in telugu ) is a dry curry which is perfect to go with rice and sambar or rasam. Since this healthy curry recipe is mildly spiced, it is a best combo to go with spicy and tangy dishes like thotakura pappu ( amaranth dal ),  spinach dal, Chukka Kura Pappu and bendakaya pulusu ( ladies finger stew ). …….

Preparation

Remove the white portion on the skin of the snake gourd and cut in vertical pieces. Discard the inner pulp along with the seeds and chop the remaining portion into small pieces. Keep aside. Heat oil in a pan and do the tempering with mustard, cumin and red chillies.

When the seeds crackle, add the chopped onions and sauté for a minute.

Add the turmeric powder ......

..... and the chopped snake gourd pieces and mix well.

Add salt and sugar, mix and cook covered ......

..... until the pieces are soft and tender. Keep stirring occasionally.

Once the snake gourd pieces are cooked , add the grated coconut.

Add little chilli powder, flax seed powder and mix well.

Cook for 2-3 minutes. Check for seasoning and switch off the flame. Serve hot as an accompaniment with rice.

Ingredients

Snake gourd  2 ( big )

Oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Red chillies  1 Or 2

Onions  1 small

Turmeric powder  1/2 tsp

Salt  to taste

Sugar  1 tsp

Grated Coconut  few tbsps

Chilli powder  1/2 tsp

Flax seeds powder  1 tsp

Method

1. Heat oil in a pan and do the tempering with mustard, cumin seeds and dry red chillies.
2. Add onion and cook until pink in colour.
3. Add the turmeric powder and chopped snake gourd pieces and mix well.
4. Add salt and sugar and cook covered until the pieces become soft, ( stirring occasionally ).
5. Once cooked, add grated coconut and mix well. Cook for 2-3 minutes.
6. Add little chilli powder, flax seeds powder and cook for another minute.
7. Switch off the flame and serve hot with rice.

Notes

• Adding flax seed powder is optional. But it gives a nutty flavour and also very good health wise. 
• You can add any kind of lentils during tempering. 
• You can skip the onions to make it a no onion and no garlic version of the curry.

Continue ...