Gobi Masala/Cauliflower Masala

About the recipe:

Gobi/Cauliflower Masala is one of the dishes loved by all. This goes well with chapathi, phulka, naan, pulao and plain rice too. Let us get to know how this dish can be prepared easily and with great taste.

Preparation time: 15 mins

Cook time: 30 mins

Serves: 2

Ingredients needed:

Cauliflower/Gobi:  1 Cup (Cut into medium sized florets)

Onion: 1 medium

Tomato: 3 medium

Green Chilly: 1 number

Ginger:  1 inch piece

Garlic: 3 numbers

Turmeric powder: ½ spoon

Chilly powder: ½ spoon

Coriander leaves/Cilantro: few

Coriander powder: 1 spoon

Cashew nuts:  6-7 numbers (split)

Plain yoghurt/Thick curd: 1 tablespoon

Water: ½ cup

Salt: As required

For the seasoning:

Oil: 2 tablespoon

Cumin seeds:  1 spoon

Bay leaf : 1

Cinnamon : 1 inch piece

Cardamom : 2

Preparation:

1. Boil 3 cups of water with a little salt and turmeric powder, put off the flame and add the cauliflower florets into it. Close it using a lid and  let it sit for 10 to 15 minutes

2. Soak the cashew nuts in a little warm water so that it becomes easy for grinding. Grind them after a few minutes and keep it aside.

3. In a mixer/blender  add tomatoes, green chilly, ginger and garlic, blend into a smooth paste

4. Chop onions finely

Method:

1. Heat a tablespoon of oil in a pan, add the soaked cauliflower florets into the pan, Saute for few minutes till you see light brown spots on the florets. Now, take and put them in a paper towel.

2.In the same pan, heat a tablespoon of oil, add the ingredients mentioned under seasoning section.

3.Add the finely chopped onion, coriander powder, chilly powder and saute till the onions become transparent.

4. Add salt since it brings out the moisture from the onions and makes it to cook faster.

5.Pour the grinded tomato paste and let it cook it medium flame till the oil oozes out. This will take around 10-15minutes

6.Add the cashew nut paste and the yoghurt. Simmer and cook for a few more minutes

7.Add water and also add the cauliflower florets into the gravy. Check for salt and then close the pan with a lid and let it cook for 7-10 minutes in a low-medium  flame. Stir Occasionally.

8.Check if the florets have been cooked and put off the flame

9.Garnish it with coriander/cilantro and serve hot

Note:

Do not saute the onions till it becomes brown as it will give a bitter taste to the gravy

Butter is optional. It can be added at the last before putting off the flame.

Do not forget to hit the +1, if you really like the recipe. :)

Vegetable Poha / Vegetable aval upma

About the recipe:

This is one of the quickest and the easiest dishes which can be made on the go. A lot of veggies can be added into it to make it more delicious and nutritious. It’s packed with iron and carbohydrates, and it’s a great meal option for diabetics too. Thus making Poha - One of the healthiest options for breakfast

Preparation time: 10 to 15 mins

Cook time: 10 mins

Serves: 2

Ingredients needed:
Poha/Aval: 1 cup

Vegetables of your choice (Carrot,Beans,Cauliflower/gobi/potato) : 1 cup

Ginger: 1/2 inch piece

Green chilly: 1

Onion: 1 large or 2 medium

Turmeric Powder: 1/4 spoon

Curry leaves: few

Coriander Leaves/ Cilantro: few

Salt: as required

For the seasoning:

Oil: 1 tablespoon

mustard seeds: 1/2 spoon

Channa dal: 1 tablespoon

Urad dal: 1 tablespoon

asafoetida: a pinch

Preparation:

1. Wash the poha 2 to 3 times and drain the water completely and fluff it with a fork. Close it with a lid and let it sit for 10 minutes till it becomes soft, but not mushy

2. Cut all the vegetables into medium sized pieces, chop ginger, onion, green chilly finely

Method:

1. Heat a tablespoon of oil in a pan, when it becomes hot add the ingredients mentioned under seasoning section

2. Now, add the finely chopped onions, green chilly, ginger and curry leaves

3. Add salt since it brings out the moisture from the onions and makes it to cook faster.

4. Add turmeric powder and saute till the onions become transparent

5. Add the chopped vegetables saute for a few seconds and close it with a lid (Sprinkle a little water if required)

6. After the vegetables are cooked, add the poha and switch off the flame

7. Garnish with coriander leaves and enjoy the delicious poha with coconut chutney or peanut chutney or even curd

Note:

1. Before adding the poha into the pan ensure that it is soft. Do not try to cook the poha after adding into the pan.

2. If you are using the thick variety of poha, Wash it a couple of times, drain the water completely and sprinkle some water before closing it with a lid. This variety of poha approximately takes 20 to 30 minutes of soaking time