Oil free Gobi Mussallam

Ingredients

1. Cauliflower / Gobi 250 gms

2. Salt to taste

3. ½ tsp of red chili powder

4. ½ tsp of garam masala powder

5. 2 tbsp of besan/ chick pea flour

6. 2 tbsp of curd/dahi

7. 1 tsp of coriander powder

8. ½ tsp of turmeric powder

9. Cilantro/dhaniya leaves to garnish

10. 1 tbsp of maida

Directions

1. Separate the cauliflower florets and keep aside.

2. In a deep pan fill half with water and boil. When the water starts to boil add salt.

3. Put the florets, and parboil them so that it does not lose its crunch.

4. Take out the florets and put them in ice cubed water this way they will not turn mushy and retain their color and crunch.

5. In a non stick pan add all spices and gram flour and maida except curd and make a masala and roast it on low heat.

6. Now add curd to it and add the florets to masala and smear them properly.

7. Put them in tray and spread them and bake it until golden brown.

8. Garnish with lemon juice and chopped cilantro leaves.

-Chitra

Tandoori Gobhi Fry

An easy sidedish with your hot parantha's.Quick and easy to learn and not at all difficult as the fancy name sounds.One of my favt.Make it one time and you will make again and again.
 
Ingredients

• 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

Directions

• 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.

-Chitra