Tuesday, January 21, 2014

Chilly Gobi/ Dry Cauliflower Fry

 With the continuous snowfall (DC metropolitan area receiving 6-8 inches) and schools cancelled, I wanted to make some hot delicious food for the family to cheer up. After dinner, the kids are now tucked in and here I and my better half are watching "we're the millers" and getting ready for one more snow day!


1/2 cauliflower
1 cup of all purpose flour( maida)
1/4 cup of corn flour
1/2 tsp of red chilly powder
oil for deep frying
salt as required

For the gravy:

1 red onion
1 capsicum(green bell pepper)
3 cloves of garlic chopped
1/2 inch of ginger chopped
1 green chilly chopped
2 tsp of soy sauce(dark soy)
1/2 tsp of crushed black pepper
1/2 tsp of red pepper flakes
1/2 tbsp of red chilly paste(Siracha sauce)
scallions for garnish 
1 tbsp of oil


1. Cut the cauliflower in to small florets. Cut the onion and capsicum in to small squares.
2. Prepare the batter -  First swift the dry ingredients together(all purpose flour, corn flour, red chilly powder and salt) and then add water. The consistency of the batter should be like dosa batter.
3. Add the cauliflower florets to the batter and then fry them in heated oil in the kadai. 

4. As the cauliflower turns golden brown,transfer to a plate.
5. Heat oil in the pan, add onion, capsicum, green chilly, ginger and garlic together. Saute well for 5 minutes in medium flame. 
6. Add the siracha sauce and soy sauce.Transfer the fried cauliflower to the pan. Then add black pepper and red pepper flakes and mix well.

7. Add the chopped scallions as garnish. Serve with roti/ naan.

Saturday, January 18, 2014

Besan Laddu

  Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. 


1 cup of besan/ gram flour
3/4 cup of sugar
1/2 cup of ghee
2 cardamom
Nuts for garnish


1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. 
2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.
3. Allow them to cool enough to hold them and make lime sized balls
4. Garnish with nuts.

Friday, January 17, 2014

Aloo Methi

Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish  for rotis and can be really good with side for rice dishes as well. 


3 potatoes
1 large onion
1 cup of methi leaves
1/2 tbsp of sambhar powder
1/4 tsp of turmeric
1/2 tsp of cumin powder
1 tbsp of oil


1/4 tsp of mustard
pinch of asafoetida


1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water.
2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet.                          
3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. 
4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.

5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.

6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.


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