• 1 cauliflower / phul gobhi
• 1 tsp. zeera / cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1½ cup plain curd/ yoghurt
• Salt per taste
• 2 teaspoon coriander/dhaniya powder
• 1 teaspoon garam masala powder
• 1 teaspoon anardana
• 1 tsp.chopped cilantro/ dhaniya and green chilies
• Marinate Cauliflower in mixture of curd and all dry spices and chopped cilantro and green chilies for 4-5 hrs.
• Heat 2 tsp. Canola / Veg oil in a non stick pan and add cumin seeds.
• Drop marinated cauliflower one by one and mix it slowly.
• Let it cook for ten minutes and after that shift the pan in oven for 10-15 minutes (400 degrees)
If you don’t have oven, you cook in pan for 30 minutes and change the sides after 10 minutes.
• Garnish the fried cauliflower / gobhi with anardana and chopped cilantro and green chilies.
• Serve with hot parantha’s.
Tuesday, August 19, 2008
A quick snack for unexpected guests with ingredients from your refrigerator and pantry.My friend was always worried with her unexpected children friend's, specially when they are vegeterian.So I came up with this idea and instead of regular tomoato salsa, this is cucumber salsa.Cucumber is very good alternative in summers, it cools you down within no time.
• 1 chopped cucumber
• 1 chopped tomato
• 1 medium chopped onions
• Salt & black pepper to taste
• 2 tsp. of Lemon Juice
• 1 tsp of Hot sauce
• 1 tsp. of any Vinegar (not balsamic vinegar)
• Add everything in a large bowl and mix together.
• Garnish with Chopped cilantro (optional)
• Serve with Store bought Nachos chips any shape any color and serve a cool
healthy smoothie or drink.
Your children and their friends will be more than happy :)
Ghiya ki sabzi is healthy dish which children will love. It’s so healthy. Ghiya has some amounts of Vitamins C and B complex and also a few protein varieties which you always want your children to have.
1. 1 medium size chopped in cubes Ghiya/Lauki/ bottle gourd/Doodhi
2. 1 Onion Chopped
3. 1 tsp. of Jeera/Cumin seeds
4. 1 tsp. ginger (minced)
5. 1 small can of diced tomatoes and 1 tsp. of tomato sauce or paste
6. 1 tsp. of Red Chili powder
7. 1 tsp. of Turmeric powder/haldi
8. 1 tsp. of corriander powder/dhaniya powder
9. Salt to taste
10. ½ cup of chopped Cilantro/Dhaniya leaves
11. Veg Oil
1. Take non stick pan and add 3 tsp. of Veg Oil.
2. Add cumin seeds.
3. When cumin seeds splutter add onions and ginger.
4. When onion turns golden brown add chopped ghiya and put the lid on for for atleast 5
5. When Ghiya turn little bit softens add tomatoes and tomato sauce.
6. Add chili, turmeric and coriander powder.
7. Stir by adding 1 cup of water and simmer it for five more minutes.
8. Now add Salt.
9. Let Ghiya to cook for five minutes.
10. Garnish with Coriander Leaves and serve with Hot Roti’s or Parantha.
Monday, August 11, 2008
· 2 small chopped Onions
· 2 chopped green chilies
· Salt to taste
· 1 teaspoon Cumin powder
· 1 teaspoon red chili powder
· 1 teaspoon Amchoor / Dry Mango powder
· 2 tsp. shopped coriander/cilantro
· Mash the potatoes and mix all ingredients to one big bowl.
· Make small patties in circles or any shape you want you tikki’s
· Heat 5 tsp. of oil in a non stick flat pan.
· Fry your tikki’s slowly both sides.(if Pan is hot It will take 5-6 minutes each side)
· One Eggplant (Baingan)
· Tow chopped small onions
· Two chopped tomatoes
· 1-2 finely chopped green chilies
· Salt as per taste
· 1 teaspoon of Red chili powder
· 1tsp. of chopped cilantro
· Broil egg plant for 20 mins each side.Remove the burnt skin and mash the eggplant and let it cool.
· Add chopped onions in non stick pan with 3 tsp. of veg oil.
· When onion turn golden brown in colour add tomatoes and green chillies.
· When mixture starts leaving oil add salt and red chili powder
· Add eggplant and mix it well.
· Let it cook for 10-15 minutes.
· When it is ready serve with hot parantha’s or roti’s and garnish with chopped cilantro.
Wednesday, August 6, 2008
A very easy dish to make with leftover Rice
Can make in less then ten minutes and everyone will enjoy this, nobody will know that these were leftovers twisted in with fancy garnishing.
1. Two cups bolied rice
2. Salt to taste
3. 1 cup Mixed vegetable (cube size peas, carrots, corn, green beans)
4. 1 cup cubes of cottage cheese/ Paneer
5. 2 tsp. Cumin / Zeera seeds
6. 2 tsp. Vegetable oil / Olive Oil
1. In a non stick pan put oil and add Cumin seeds.
2. When Cumin seeds splutter add mixed vegetables.
3. As soon as vegetables get light brown add Paneer cubes.
4. Add Salt and turn flame to low.
5. Add Rice into the pan and stir thoroughly with fork, be careful they should not stick to each other.
6. Serve hot over red cabbage leaf with green salad on the top.
Njoy n ssshhhh dont tell anyone these were leftovers :)