Tandoori Fish Fry (Tandoori Macchi)

Tandoori Macchi has been a pleasant winter discovery for me. While my husband is a strong carnivore (using it for the sheer lack of any other term), I prefer to hyper-analyse and be educated about everything that goes down my throat. Which takes my meat research a step further. Of all the meats I eat, Chicken and Fish are my preferred ones. Throw a choice, I prefer to stick to the safest lean fat - Fish. I have mentioned earlier on this blog that both of us detest Fish curries in any form. Having said that it leaves us with very less choices albeit just a single one - frying fish with all different spice powder combinations and relinquish the taste. Replicate if happy with the trials.

I have a huge concern with Chicken which we buy from the local grocery. I spend minutes and a sometimes very long time pondering and ruminating over the labels - growth hormone free, no steroids used, chicken fed on healthy edible elements and not just left over animal trash. We are what we eat - my father reiterated the statement time and again when I was a child owing to my fussy eating habits! This is the quote which has grown on me over a period of time & I cherish it now as better sense had prevailed! End result being - eat what you like and if sceptic sense of judgement persists, abhor the food group till you find healthy cuts and convincing produce. Finally, more often than not I restrict myself to the easiest and safest choice - Fish. Part of fishy fascination explains the fact that I detest cleaning meat, the less disturbing scenes I see while cleaning meat, the more motivated I am to cook, feed and be fed if I am lucky!

During one of my daily jabber conversations, one of my cousin informed me that she was making Tandoori Macchi. The convo was quick and I could not get time to ask for the recipe. This was many months ago. Few weeks back, I bought Fish and wanted to try something new and refreshing. I used store bought Tandoori masala and some spice powders to bring about the fish flavour. Traditionally, this version of Fish needs to be cooked in a traditional clay oven called - Tandoor mostly found in Northern regions of India and in specialty hotels & restaurants; the temperature is almost at 900 F in a Tandoor, and is certainly higher than that of conventional ovens at home but the taste is very earthy and crispy. I skipped using the oven and opted for a hot stove top griddle instead. We both like Tandoor or any kind of grilled food. This recipe is an ode to that taste and flavour which one can find only in specific restaurants in South Asia.

Preparation time: 15 minutes
Marinade time: 30 minutes
Cooking time: 10-15 minutes

Ingredients:
Fish fillet (boneless) - 6-10 pieces
Tandoori Masala - 2 tablespoon
Lime juice - 1 tablespoon
Red Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam Masala powder - 1 teaspoon

Coriander powder - 1 teaspoon
Black Pepper (whole & crushed) - 1/2 teaspoon
Semolina (Sooji) - 4-6 tablespoon

Oil - for frying + marinade
Salt

Method:
Clean the fish fillet and use centre cut portions; this ensures that all the fish pieces getting cooked evenly. Thaw at room temperature if frozen and let rest in warm water for few minutes for a quick thaw. Wash the fish in multiple change of water till clean. Take care not to cook the fish in the bargain. Pat dry with a kitchen towel. Cut them into 2" bite sizes.
Add all the spice powders mentioned, mix well with hands. Add lime juice towards the end. If you prefer eating fish with lime juice drizzled, then pour half of the quantity in the marinade and preserve rest for serving. The marinade will form a thick red paste on the surface of fish. Add a tablespoon of oil to the marinade. This prevents the fish from drying up while frying & keeps it moist. Let it rest for 30 minutes.
After 30 minutes have elapsed, heat a shallow pan, dredge the pieces one by one in Sooji, shallow fry on both the sides for few minutes till they are fork tender. Drizzle oil on the sides to cook the fish. Fish cooks very fast so keep a watchful eye. Once done, serve with a drizzle of lime juice. I did not add the juice since I had added enough to the fish marinade. This fish fry is very spicy and tasty. Reduce spice quantity as per taste and preference.

Rabdi ~ A Creamy Indian Dessert

Rabdi ~ a creamy, delectable dessert, a spoonful of which transports you instantly into a heavenly odyssey. The inspiration for this recipe comes from a simple fact that my husband and I are both fans of milk based desserts. Hence, Kheer, Basundi make a quick appearance on the menu especially the festive ones. The thing which I like about this recipe is it required very less pampering; I can just bring the milk to a gentle boil and get myself busy with occasional chores here and there, give a quick stir in between and again continue. My previous attempt at making Rabdi got stalled at the Basundi stage due to paucity of time and hungry growls begging for food. I added Condensed milk for that extra flavour. I jazzed up the dessert with a dash of Silver Leaf also called as Chandi Ka Varq available in Indian groceries and specialty stores. There are some concerns about the usage of these in desserts, but I believe for occasional treats they are much better than food color and trans fats laden food items which we inadvertently consume many a times.

Its advised to use full fat whole mlk for Rabdi else you will miss out on the rich flavour. If making a fruity dessert like Mango Rabdi, Strawberry Rabdi, mix the fruit (diced) at the final stage while serving. This dessert cannot me made in a hurry, so its advisable to have atleast 30-45 minutes on your hand while you plan. The best way to serve them would be in a earthen mini pots also known as Kulhad, I did not have them handy so passed it off. There is a strange chemistry when Rabdi gets stored in the earthen pots, the dessert gets a soothing earthy flavour. Rabdi is served in traditional sweet shops in India in muddy brown Kulhads; I for one leave no unturned to savour and enjoy these traditional sweets when I visit India.

Happy Gudi Padwa To All Those Who Celebrate!!

~ Rabdi ~

Preparation time: 5 minutes

Cooking time: 30-45 minutes

Serves: 4 servings

Ingredients:

Whole Milk (full fat OK) - 3 cups

Condensed milk (sweetened) - 1 can

Saffron - a pinch of strands

Pistachio (roughly chopped) - 2 tablespoon

Almonds (slivered) - 4 tablespoon

Cardamom powder - 1 teaspoon

Silver Leaf (Chandi Ka Varq) - 4 leaves

Method:

Thaw desired quantity on milk at room temperature. Heat the milk on medium flame in a deep bottomed non-stick vessel. Keep a close watch as milk has a tendency to boil very fast and stick to the bottom. Keep stirring with a wooden spatula preferably. Bring to a gentle boil and not a roaring one. Turn the flame to a low and simmer till the milk thickens to 1/4 of the consistency. Toast the dry fruits lightly for couple of minutes separately. Allow to cool completely. Now, stir occasionally to prevent the milk from sticking to the bottom of the vessel. Add Cardamom powder now and adjust sugar if required. Add dry fruits and Saffron now and half of Almonds. The color of the consistency changes from white to light brown to creamy brown hue. Time and again scrape off the milk solids from the sides of the vessel. They add lot of character and texture to the final flavour. This whole process takes 45 minutes, so do not rush through. One done, the dessert will be thick, gooey and creamy. Turn off the flame. Serve hot with Puri. Else, allow to cool completely. Transfer to earthen pots, Kulhad. Refrigerate for 2-5 hours. Garnish with toasted Almonds (slivered) and Silver leaf.

Fenugreen Leaves Flatbread (Methi Paratha) & 250th Post

Methi Paratha is a healthy, nutritious snack/ lunch/ dinner item. I prefer making them in bulk and packing them off for office lunchbox. They remain intact for 2-3 days and avidly support batch cooking needs. If you are tired for the day, just pop them on the griddle for 2-3 minutes. Eat them away with cream cheese or a cheese spread of choice. They are great for kid meals and breakfast.

There is a particular version of these Parathas which you find at local Indian stores in US. I am very fond of them and this is an attempt to reproduce the same flavour. Glad they turned well and they remained fresh for 2-3 days when packed in Aluminum foil.

Turns out that this is my 250th post. Kudos to Konkani Foodie! The journey has been tough but sweet with loads of good food along the way!

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 8-10 Parathas

Ingredients:

Fenugreek Leaves or Methi (chopped) - 1 bunch or 2 cups

Whole Wheat Flour - 3 cups

Red Chilli powder - 1 tablespoon

Cumin powder - 2 teaspoon

Coriander powder - 1 teaspoon

Amchur Powder or Mango powder - 1/2 teaspoon

Salt

Ghee (molten)

Water to knead the dough

Contraption used: Rolling pin and Base to roll the Parathas

Method:

Take the whole wheat flour in a huge mixing bowl. Make a well in the centre and add molten ghee and salt. Mix well with hands and add the spice powders one by one. Also add the chopped leaves and knead a stiff dough like Chapati. Cover with a wet muslin cloth and keep aside for 1/2 an hour.

While making Parathas, pinch a lemon sized ball of dough; roll out thin parathas to the shape of circle. Fry them on hot griddle, one by one, slather ghee while frying on both the sides. This enables the Parathas to be soft and pliable. Cover them in a foil and refrigerate them if using for the day after. Consume within 2-3 days. Preferably heat up before eating for better flavour.

Potato and Peas Curry (Aloo Matar)

"Aaj meri Rani bitiyaa kyaa khayegi?"

"Aloo-Matar aur bahut sare Matar"

The recipe of Aloo Matar conjures up images of the Ad which used to come on TV in 80's and 90's in India. A lazy gal woken up by Mommy eagerly asking her the breakfast she wishes to have. Sometimes, Mom even enacted this one for me. Infact, I attribute my love for Aloo Matar to this Ad. Without an iota of understanding of the dish, flavour and taste, a 10 year year old girl was deeply in love with this dish and the mother was the happiest needless to say; it was a welcome break from her otherwise grumbling, whining, fussy-always daughter.

My mother was shocked to sense the much hated combination of Aloo and Matar becoming a crowd favorite for me and my siblings all of a sudden. This is the way my Mom cooked it, and has always been appreciated by one and all who sampled the flavour.

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

Potatoes - 3 cups

Green Peas (fresh or frozen) - 1 cup

Tomatoes (chopped) - 3/4 cup

Onions (chopped) - 3/4 cup

Ginger-Garlic paste - 1 tablespoon

Green Chilli paste (optional) - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Turmeric powder - 1/3 teaspoon

Coriander powder - 1/2 teaspoon

Cumin powder - 1/3 teaspoon

Garam Masala powder - 1 tablespoon (adjust as per taste) ***

Cumin seeds - 1/2 teaspoon

Salt

Oil

For Garnish -

Coriander leaves (minced) - 1/2 cup

Method:

Wash the Potatoes to remove any grime or dirt. Peel them off the skin, wash to reove any starch content and dice them into medium to large pieces and keep aside.

In a deep thick bottomed pan, heat few spoons of oil and add Cumin seeds. Once they begin to crack, saute onions and once they turn into pinkish hue, add tomatoes and Ginger-Garlic paste. Saute well till release water and form an even consistency. Add Turmeric powder and add the diced Potatoes and Peas (if using frozen thaw for 1/2 and wash before use). Pressure cook for 3-4 whistles. Allow to cool and bring the mixture to boil. Add rest of the spice powders. Adjust salt and water. Turn off the flame once completely cooked. Garnish with chopped Coriander leaves. Serve hot with Bread of choice.

Mushroom Do Piaza ~ An Ancient North Indian dish

Mushroom Do Piaza - supposedly the royal dish hailing from the Mughal era. This dish gets its name from Mulla Do Piaza or Abul Hassan who was one of the nine gems in Akbar's court. I recall reading some of the interesting tales from high school history books. He was called as Mulla Do Piaza owing to his liking for Do Piaza series of dishes which is made from mutton and onions.

I found this beautiful recipe on Indian Relish. One of my friends from Delhi had told me about the subtle gravies like the Do Piaza combination. Do Piaza with a literal translation means 2 Onions. Most of these would have a gravy which gathers the pulp from 2 Onions, sauteed with spices and herbs of choice. I made few changes to this dish; I also wanted a subtle flavour, so toned down the spices, added less water to get a sukhi consistency and made it very mild flavoured one with less spices.

Preparation time + Cooking time: 30 minutes

Ingredients:

Onions (chopped) - 2

Tomatoes (chopped) - 1

Whole Button White Mushroom (diced) - 1 pack

Cashew nuts (peeled and chopped to bits) - 1/3rd cup

Coriander powder - 1 teaspoon

Red Chili powder - 1/3rd teaspoon

Coriander leaves (chopped) - 6-7 sprig

Garlic (finely chopped) - 5-6 cloves

Turmeric powder - Just a pinch

Oil - For frying

Method:

Wash the Button Mushrooms and dice them and set aside. Blend half of the chopped mushrooms along with cashew nuts with little water and set aside. Saute garlic, tomatoes and onions in a deep dish saucepan with 2 teaspoon oil and once browned, add the ground onion-cashew paste with less or no water. Once oil starts leaving sides, add the spice powders. Add Mushrooms and adjust salt and bring to a boil. Simmer on a low flame for 10-15 minutes till completely cooked and done. Garnish with chopped coriander leaves. Serve warm with Malabari Parathas or any bread of choice.

Punjabi Rajma

I have begun to cook North Indian food of late, thanks to my dear husband who is quasi self-proclaimed Punjabi and relishes Punjabi food quite a lot. My North Indian cooking has never crossed the boundary of good old Punjabi Chole. In hindsight, I am glad I am doing so because its exposing me to the goodness and simplicity of so many North Indian dishes that I feel - I should have begun long back. I have Lucknowi recipes which boast of the succulent Keema Kebabs and Awadhi Biryanis. The Kashmiri fare which the 'yakhee' style of cooking; Amritsari Kulchas and Amritsari Macchi which is much talked about. Hey, I cannot afford to miss Delhi here, the land of history where umpteen battles have been fought, given birth to many a stalwarts. Paratha-Chanaa on Delhi-Gurgaon road, Mathree with Imli chutney and the good old Rajma-Chawal.

So my kitchen has stealthily amassed Kasuri Methi powder, Rajma (canned ones), Stuffed Parathas, Delhi Namkeen Parathas. This from a time when we used to eat the good old lentil-packed Sambhar and Rice along with crispy fried Poppadum and Appalams. Life teaches you so many times in so many ways. I have embraced it with open arms and rightly so. One of my dear friend recently threw her pearls of wisdom and some she aptly dusted on me - Food is a noble way of expressing your love. I cannot agree more with that. A transition is always great if embraced with open arms and taken positively.

I came across Sanjeev Kapoor's recipe for Rajma Rasmisa. Made few changes in the proportion, toned down the spices. I used semi-tangy tomatoes, those less red ones which offer a good flavour unless you want the Rajma a little more sweeter, in that case you could use the plump red ones. Thanks to Sanjeev Kapoor, I felt I was in Delhi, taking nonchalant walks around Karol Bagh, shopping at Sarojini market and tucking in some yummy fare from the lip-smacking dishes of Old Delhi.

Cooking time: 30 minutes

Preparation time: 10 minutes

Ingredients:

Rajma or Red Kidney Beans - 1 1/2 cup or 1 can of Red Kidney Beans

Onions (finely chopped) - 2

Tomatoes (finely chopped, preferably the plump red ones) - 2

Corainder powder - 1 teaspoon

Cumin powder - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Oil - For frying

Salt - As per taste

Turmeric powder - Just a pinch

Garam Masala powder - 1/2 teaspoon

Bay leaves - 2-3

Method:

Pressure cook Rajma Beans in water with little salt till are well cooked, soft and tender to eat. I used canned Red Kidney Beans. They are ready-to-use for gravies and curries.

In a deep dish saucepan, heat 2-3 tablespoon of oil, add bay leaves, once the oil gets the bay leaf aroma, add the onions and saute them till they are well fried. Add tomatoes and mash the gravy lightly with hand to get a saucy consistency. Add add the spice powders, adjust salt and garam masala powder and cook till the oil leaves. This is essential as the gravy forms the base for the flavour. Once done, add cooked Rajma and bring to boil. Simmer on low flame for 15 minutes. Turn off the flame. This dish goes extremely well with Rice.

Notes: Rajma can also be made with canned Tomatoes in a puree-d form. I prefer the home cooked ones so I added tangy ready-to-use tomatoes which offer a good flavour.

Aloo Methi

Something quick and easy - Aloo Methi. As a kid I used to despise eating Potatoes, and even now I do :); best way for parents to trick kids into eating vegetables is to make the dish more glamorous and appetizing. I recall Mom picking the freshest of Methi leaves (Fenugreek leaves) from the market and picking the tender shoots for curries and gravies. Methi leaves are something I love eating so it was aptly combined with Potatoes. Quite a simple dish.

Preparation time ~ 30 minues

Ingredients:

Potatoes (Boiled and Diced) - 2-3

Onion (chopped) - 1 small

Cumin powder - 1/3 teaspoon

Coriander powder - 1/3 teaspoon

Red Chilli powder - 1/4 teaspoon

Turmeric powder - Just a pinch

Asafoetida - Just a pinch

Oil - For frying

Kasuri Methi powder - 3 teaspoons or Methi Leaves (chopped) - 1/2 cup

Method:

Boil and dice the potatoes into bite-sized pieces. Do not make large pieces as they could be semi-boiled or raw. I do it in pressure cooker as its easier. Heat 2-3 teaspoons of oil in a saucepan. Saute Onions till turn translucent. Add chopped Methi leaves (if using the same) at this stage and allow to wilt. Add all the spice powders. Give a good stir. Simmer for 5 minutes on low flame. Crush Kasuri Methi leaves (if using the same) on the palm and sprinkle. Stir well and turn off the flame. Serve hot with Chapatis or Rotis.

Punjabi Chole

Nupur's Recipe Marathon - Day 4

Its Day 4 and I am elated. I got to know about so many nice blogs, bloggers and food writers on the blog scene. Its going great. Best part was the way bloggers cajole and motivate each other irrespective of timezones, tastes, choice of food. Thanks Nupur for hosting this event!

More often than not, if I go by statistics and patterns, I tend to eat loads of Punjabi Chole during winter. Well, this was just a silly observation. Come winter, its time for cakes and bakes, soups and warm finger food, spicy and chaat items. I had bought a packet of Garbanzo beans or Chickpeas a month back. There were still lying neatly in my Foodgrains rack begging to be used. I am on a pantry cleaning spree, so want to work towards optimising my resources and capitalise on all what I can benefit from (Now that's a little Management style of thought delivery). We both wanted a "proper" dinner. That's the term P uses when he wishes to be adamant about tagdaa khaana. I soaked the Chickpeas in the morning, since time was less vis-a-vis overnight conventional soaking for 10-12 hours I dropped in a pinch of baking soda and soaked in warm water (Mom's valuable tips come handy during such times).

This is the method I adopt to make Chole, the shortcut method with the basic tomato-onion-ginger gravy, a tea bag dipped in Chole for the blackish color and all the masala's required under the sun. This time around, I decided to settle for the authentic brown color and omit tea bag. I had Everest Chole Masala, just a few spoons left. Thought would use them as well. I also liked several versions of Chole, one of Srivalli's and the other of Anita's. Both are nice and quite authentic.

Preparation time: 45 minutes

Ingredients:

Chickpeas or Garbanzo Beans - 2 cups

Onions (chopped) - 2 onions (large)

Tomatoes (chopped) - 1-2 tomato (medium)

Ginger (grated or minced) - 1" piece

Oil - For frying

Everest Chole Masala or any other brand - 2 teaspoons

Everest Garam Masala or any other brand - 1/2 teaspooon

Red Chilli powder - 1/3 teaspoon

Turmeric powder - Just a pinch

Salt - As per taste

Green Chillies - 2

Baking soda - a pinch

Tea Bag (optional) - 1

Water - For curry consistency

For Garnishing:

Cilantro (chopped) - 6-8 sprigs

Onions (chopped) - 1 small onion or 1/3 cup

Method:

Pre-soak Chickpeas in water for 10-12 hours. If you forgot just the way I did, then plonk a cup of chickpeas in warm water with baking soda and leave for 6-8 hours. Wash the chickpeas thoroughly to eliminate any traces of soda and pressure cook for 20 minutes with salt, tea bag and one teaspoon oil. Once done, smash them lightly and leave aside. The Chickpeas would be salty and blackish at this stage.

Heat oil in a pan. Fry grated ginger and green chillies and thereafter add onions and tomatoes. Fry, fry and keep frying till they wilt, turn more translucent and ooze out oil. Add the masala's and Turmeric powder at this stage and adjust salt and water as per requirement. I like my Chole little thick with no-running gravy on the plate. Bring to boil and simmer on low flame for 5-10 minutes. Turn off flame and garnish with chopped cilantro leaves and onions. You could also add the garnish while serving on individual plates. Serve with Rotis or Pooris on side.

Note: Garnishing with Onions renders a unique aroma and taste. Add the tea bag while boiling Chickpeas, you will get restaurant style Chole which is blackish and bit bitter-y. My proportions are very low on spice, increase or decrease proportion as per taste and requirements. Use Indian Red Onions, do not use Spanish Onions or White Onions if you wish for that authentic Punjabi flavour.

Mushroom Methi

Nupur's Recipe Marathon: Day 2



I love Fenugreek Leaves or Methi and for some reasons cannot cook many Methi dishes since the Indian grocery stores here stock them up on an on-and-off basis. This turned out a lucky stroke in disguise as I got a crispy pack of Kasuri Methi leaves from India through a well wisher. Now, I store the packet in my spice rack and use them abundantly for any dish which requires a dash of Methi.

I made Mushroom Methi since hubby loves Mushrooms and so do I. I garnished the dish with Kasuri Methi leaves. The flavour cannot beat authentic Methi leaves but somewhat closer to the Methi aroma. The gravy was full of Methi flavour. I was pretty pleased with Mushrooms as they seem to blend well with any gravy or spice and render a unique taste to the dish overall.

Recipe Source: Ashwini
Preparation time: 30 minutes

Ingredients:
Mushrooms - 1 packet ~ Whole Button Mushrooms
Onions (chopped) - 1 cup
Kasuri Methi powder - 2 teaspoon or Fresh Fenugreek Leaves (chopped) - 1/2 cup
Tomatoes (chopped or grated) - 1/2 cup
Ginger (grated) - 1/2" piece
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chillies powder - 1/2 teaspoon
Salt - As per taste
Water - For gravy consistency
Oil/ Ghee - For frying
Coriander leaves (chopped) (optional) - 1-7 sprigs

Method:
Clean the Mushrooms thoroughly to remove dirt and grime. Chop into halves and keep them aside. In a deep dish thick bottomed pan, heat ghee/ oil and add cumin seeds. Once they begin to pop, add grated ginger and onions. Saute well and add tomatoes. Smash the tomatoes and onions lightly with the ladle to get a smashed up gravy consistency. Once the gravy gets cooked and become even, add the Masala's and stir well. Add Mushroom pieces and adjust salt and water as per requirements. Crush Kasuri Methi powder on the palm gently and sprinkle over the dish. Simmer on a low flame for 5 minutes. Check if completely cooked. Turn off the flame. Serve hot with Rotis.

Suggestions: 1. Add Mushrooms towards the end as they cook very fast.
2. If you do not want Kasuri Methi powder to have a coarse appearance in the dish, then lightly run in the Mixie for a minute and add to the dish.
3. I used Yellow Onions instead of Red and found a profound change in the flavour, it tasted better and more succulent.

Paneer Tikka

These days I am cooking lot of North Indian dishes and I am liking it. I am getting myself to learn more about them and make dishes which are simple, easy and tasty. We had some Shan BBQ Masala so thought of using them to make Paneer Tikka. I love snacks especially, evening high-tea ones. They are quick, require less pampering and can be done in a jiffy. Very easy dish and requires very less prep work and cooking time.

Recipe from my own kitchen experiments.

Serves: 2 individuals

Ingredients:

Paneer (pre-fried) - 8-15 pieces

Shan BBQ Tikka Masala - 2 tablespoons (Red Food color + Garam Masala)

Yogurt - 2 tablespoon

Red Chilli powder - 1 teaspoon

Garam Masala (optional) - 1/2 teaspoon

Pepper powder - 1/2 teaspoon

Oil - For frying

Coriander leaves (chopped - for garnishing) - 3-4 sprigs

Lime juice (optional) - 1 teaspoon

Salt - As per taste

Method:

Make a marinade paste of Yogurt, Shan Masala, Red Chilli powder, Garam Masala and Pepper powder. Thaw the Paneer for around 4 minutes in microwave if its frozen. Once its soft enough, mix in with the marinade and set aside for 20 minutes.

Heat oil in saucepan, place the Paneer cubes one by one and cook them till they are charred and well done. Alternately is using BBQ, grill them till they are done and charred on all sides for around 20 minutes. Garnish with chopped coriander leaves and lime juice. Serve hot.

Aloo Gobhi

I must confess that although I love North Indian dishes I do not cook them as frequently as I supposed to. That's because I love Rice way too much and have to force myself to make Rotis. Though I must agree that making Rotis is far more simpler and easy as compared to Rice, Curry and salads. Next thing on my agenda is to cook lot of North Indian dishes and sharpen my saw in that area. I have also made a list of the dishes I want to focus upon so that I can improve my finesse in cooking them.

I came across a very nice recipe at Sailu's Food on Aloo Gobhi. She also has a good collection of North Indian recipes which I look forward to try and experiement in my kitchen. I made few changes to her recipe and the taste was very pleasing to the soul. Thanks Sailu.

Recipe adapted from Sailu's Food with few changes.

Serves ~ 3-4 servings

Ingredients:

Potatoes (Boiled) - 3

Cauliflower florets (boiled in hot water with salt) - 10-12 florets

Coriander powder - 2 teaspoon

Cumin powder - 1/2 teaspoon

Red Chilli powder - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Ginger (minced) - 1 teaspoon

Asafoetida - Just a sprinkle

Oil - For frying

Water - For boiling vegetables ~ few tablespoons

Coriander leaves - 4-6 sprigs

Amchur powder or Tamarind juice (optional) - 1/2 teaspoon

Salt - as per taste

Method:

Heat oil in a saucepan. Once the oil is hot enough, add cumin seeds. They would begin to pop in size and ooze flavour. Make a paste of all spice powders except Amchur powder with little water. Fry this spice paste for some time. Add minced ginger and saute till ginger gets fried properly. If it remains raw, it interferes with the taste of the dish. Add diced Potato cubes and Cauliflower florets (par boiled in water).

Stir gently few times. Much better if you can toss and mix otherwise this would lead to the vegetable breaking apart. Add salt and Amchur powder. Add few tablespoons of water. Cover with a lid. Cook well till vegetables have a tender flavour, water has evaporated completely and all vegetables are cooked completely. Garnish with chopped coriander leaves and serve with Rotis.