Saturday, January 22, 2011

Spicy Gobi Fry

There are days when I want to push the envelope and challenge myself to cook with just couple of teaspoons of fat. This recipe was born out of one such attempt and we both enjoyed it. The taste was amazing with the extra addition of Chaat Masala which gives that zing and tart-tangy flavour. The good thing this recipe serves the purpose of a snack or as a side dish.

The inspiration for this recipe comes from one of my favorite chef - Giada De Laurentiis. While watching one of her cookery shows, I remember the beautiful chef dishing out a simple low calorie entree. She suggests to make the dishes tasty, add one ingredient which provides that zing, you thereby counterbalance the low calorie focus with more flavour and variety of taste.

Preparation time: 15 minutes
Cooking time: 10 minutes

Cauliflower (Gobi)- cut into florets - 4-5 cups

For Seasoning -
Garlic (chopped) - 2-3
Onion (chopped) - 1/2 cup
Cumin seeds - 1/2 teaspoon
Turmeric powder - 1/3 teaspoon
Red Chilli powder - 1/2 teaspoon
Garam Masala powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Chaat Masala - 1/2 teaspoon

For Garnish -
Coriander leaves (chopped) - 3-4 strands

Wash and chop the Cauliflower into medium sized florets. Bring hot water to boil and steam cook the florets. Do not completely cook but par boil and run cold water over them. Drain and keep aside.
In a separate pan, heat a spoon of ghee, season with cumin seeds and garlic. Add onions and saute them till they get caramelised. Add the spice powders and saute the entire bit over a low flame else the powders could burn rendering a bitter flavour to the dish. Finally, add the florets and give a gentle stir. Adjust salt and sprinkle little water and cover with a lid and cook for few minutes till the florets are completely cooked. Garnish with chopped Coriander leaves and serve hot.

Serve this as a side dish else as a snack. If you prefer chat-pata flavour, then sprinkle some chaat masala and serve.

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