CAULIFLOWER GHASI

Ghasi is usually a curry in which the gravy is made by roasting and grinding coconut,dry red chilli,coriander seeds.This gravy remains common for different varieties of ghassi we konkani’s eat.Its an all time favourite in my family.I hope u all too enjoy it.So here goes the recipe.

INGREDIENTS

Toor dal cooked-1/4 cup
cauliflower-1/2 size,cut into florets
potatoes-2 nos,diced large
drumsticks frozen or fresh-cut to a finger length(optional)
chick peas/chana cooked-1 cup
tamarind juice as per ones taste
curry leaves
salt to taste

FOR MASALA

coconut shredded-1 cup

coriander seeds-1 tbsp

dry red chillies-4 nos(more if u like it more spicy)

METHOD

Roast coconut,red chilies and coriander seeds till the coconut is evenly brown in color .Grind this with tamarind to a fine paste adding lil water and keep it aside.Boil cauliflower and potatoes in water and salt.when it satrts to boil add curry leaves and drumsticks.Combine the cooked toor dal and the blended masala in one vessel and nicely mash the toor dal .Add the cooked chickpeas/chana into the vegetables and and reduce the heat to low.Now add the masala with toor dal.Adjust the seasoning.Close the lid and let it simmer for another 15 mins.Serve it with rice.
It tastes best the next day.I hope u all enjoy this konkani dish.

BROCCOLI FRY

INGREDIENTS
Broccoli-cut into florets

Chana flour/besan-1 cup

chilli pdr-1 1/2 tsp

asafoetida-a pinch

water- just enough to make the batter
salt to taste
oil for deep frying

METHOD

Combine flour,chili pdr,salt and hing adding water lil by lil making a thick batter of it but not too thick.If the batter is too thin broccoli will drink a lot of oil.
In a deep pan heat oil.Drop the florets in the batter and coat it evenly on all sides.When the oil gets hot drop the florest one by one into the pan and fry it until golden brwn.Transfer it on a paper towel to drain off the excess oil.Serve it hot with ketchup.

CAULIFLOWER MASALA

Cauliflower is one of my favorite vegetables.There is no limit to which i have explored this veggie for my culinary experiments.One such successful experiments is grated cauliflower masala.I have made recipes with cauliflower florets but never made grated version of it.So i came up with this recipe and it was realllllllllly tasty.This is my entry for the event Tasty Tools hosted by
joelen of Joelen's culinary adventures


























INGREDIENTS


Cauliflower-3 cups,grated
onion-1 medium,chopped fine
tomatoes-2 medium,diced small
ginger-gar-1 tbsp,freshly grated
curry leaves-1 sprig
green chillies-3 nos,slit
chicken curry pdr-2 tbsp(i used MDH pdr which you can find in any Indian grocery stores.Vegetarians can use coriander and
cumin pdr.It will taste equally good)
coriander leaves-to garnish


METHOD


Heat oil in a pan.Add onions,curry leaves and freshly grated gin-gar.When the onions get a lil soft add turmeric pdr,green chillies and tomatoes.Mash the tomatoes into the masala using a spatula.Add in salt and when the oil starts oozing out of the masala add in the cauliflower.Mix it well and cook it until the cauliflower is cooked.Garnish with coriander leaves.
Serve it hot with Indian flat bread or any kind of bread.

VEGETABLE STEW

INGREDIENTS

Potato-2 medium size diced

carrot- 2 nos diced small

onion-1 medium size,coarsely chopped

tomato-1 coarsely diced

cinnamon stick-1

curry leaves-from 1 sprig

ginger-1 tsp, freshly grated

cashew nuts-handful

green chillies- 3 nos slit

coconut milk-1/2 can

salt to taste

METHOD

In a vessel cook the potatoes and carrot in some water along with cashews, curry leaves,ginger,green chillies ,cinnamon stick and some salt.In a pan fry the onions and the tomatoes separately till the raw smell goes and grind it to a smooth paste .Add it to the cooked potatoes and carrots ans stir well.When it starts to boil simmer it down and add the coconut milk.Do not close the vessel at this point as the coconut milk will curdle.Let it cook in a low flame for another 5 mins.Adjust salt to taste.

NOTE:-If u r using fresh coconut milk then u will need 1 cup thick milk and 1/2 cup of thin milk.The canned ones are very concentrated so 1/4 cup will be sufficient otherwise they will overpower the taste of the spice and vegtables.

serve it hot with aappams or bread.

ALOO GOBI

INGREDIENTS

Cauliflower-1/2 size cut into florets

potatos-2 medium size diced

onion-1 medium size finely chopped

tomato-2 finely diced

cumin seed-1 tsp

freshly grated gin-gar-1 tsp

turmeric-1 tsp

red chilli pdr-1 tsp

amchur-1/2 tsp

green chillies-2-3 nos slit

coriander pdr-2 tbsp

curry leaves-leaves from 1 sprig

coriander leaves-for garnishing

Ghee -1 tbsp

METHOD

Pour ghee in a pan.When it gets hot add cumin seed,green chillies,onions,curry leaves and salt.When the onions get slightly soft add turmeric pdr and gin-gar.When the raw smell of gin-gar goes add tomatoes.Add in red chilli pdr,amchur pdr and coriander pdr.If the masala gets too dry sprinkle lil water.Mash the tomatoes into the masala with the spatula(i do it coz i dont like to bite into tomatoes).When the oil starts oozing from the masala add the cauliflower and the potatoes.Adjust the salt and stir it into the masala ,reduce the heat to medium low close the lid and let it cook for 15 mins or until the potatoes and cauliflower is cooked.Garnish it with coriander leaves.

Serve it hot with chapathis or parathas.

GOBI PARATHA

INGREDIENTS

Chapathi flour-1 1/2 cup
Cauliflower-1 cup finely grated
oil-1 1/2 tbsp
green chillies-2 nos finely chopped
red chili pdr- 1 tsp
coriander pdr-3 tbsp
cumin seeds-1 tsp
coriander leaves- finely chopped(according to ones taste)
hot water-1/2 cup
salt to taste

METHOD

In a mixing bowl add flour,oil and salt.Mix it thoroughly till flour is coated with oil.Add all the spices , cauliflower and coriander leaves.Mix everything together.Add water lil by lil . Dont add all the water at ones.Sometimes u may not need the whole 1/2 cup since cauliflower oozes out lil water when squeezed.Combine it all together until it forms a big ball.Refrigerate for atleast an hr so tht when u flatten it doesnt stick to the board.Make lemon size balls from the dough and flatten it coating it with flour.Keep it slightly thick.Heat the griddle/tawa and coat it with lil butter or ghee.Put the flatten dough on the hot tawa and roast it just like a chapathi.
Serve it hot with curd and mint chutney or any masala curry.

VALENTINES DAY SPECIAL-BANANA HALWA

WISH U ALL A VERY HAPPY VALENTINE'S DAY!!!!


Want to make something special for your beloved on valentine's day other than chocolate....then this is the perfect sweet :)....It's very easy to make and no complications at all.Have no hesitation i guarantee u this will make ur beloved asking for more;) .This halwa is made especially by us konkani's.


INGREDIENTS


Ripe plantains-3-4 nos
sugar to sprinkle on top
cardamam pdr(optional)
oil for deep frying


METHOD


Slit the banana right in the middle and cut it into 1/2" pieces.Heat oil in a deep vessel and drop the chopped banana pieces into the oil carefully.Stay a little away from the oil in case it splatters.Fry it it turns brown.Transfer it to a paper towel to drain off the excess oil and while its still warm sprinkle sugar over it.Do the same for the rest of the banana .Sprinkle sugar evenly over the banana and toss the vessel so that the sugar gets coated all over the banana.
For xtra flavour sprinkle little cardamam pdr over the halwa.
Serve warm or chilled.

EGGPLANT FRY

I saw this recipe in of the cookery shows and i was really tempted to make it.

INGREDIENTS

Eggplant-1 whole

turmeric pdr-1 tsp

chilli pdr-1 tbsp

hing-a pinch

rice flour-handful

salt and pepper

oil

METHOD

Cut the eggplant in 1/2" round shapes,apply some salt and keep aside for 1/2 an hr or so.Mix rest of the ingredients and keep aside.Salt will bring out the water in the eggplant and remove the bitterness.Wipe out the water from the eggplant with a cloth.Coat all the eggplant pieces on both sides with the dry mixture.

coat the base of a pan with oil and when it gets hot put the coated eggplant pieces in it.Fry it very slowly on a medium heat .Frying on a medium low heat will help it to cook and brown both sides evenly.Ones its cooked remove it from the pan and do the same with the rest of the pieces.

Serve it hot with rice and dal.

QUICK VEG PULAO

This is a quick version of the veg. pulao i posted earlier.Though it may not taste the same it is equally tasty and good!!!

INGREDIENTS

cooked rice-2 cups

frozen/fresh mixed vegetables-1/2 cup(beans,carrot,corn,peas,cauliflower)

cinnamon stick-1 whole

cloves-3-4 nos

cardamam-2 pods whole

greenchillies-2-3 slitted

freshly grated gin-gar-1 tsp

cashews and raisins

coriander leaves for garnish

salt to taste

ghee-1 tsp

METHOD

Heat a lil ghee in a pan.Add cinnamon stick,cloves,cardamam pods,cashews,raisins.Add the mixed vegetables,salt, gin-gar paste ,green chillies and half of the coriander leaves and stir fry until they become soft.Now add the cooked rice and adjust salt and stir well with the vegetables until all combined.Garnish with coriander leaves

Serve with raita or masala curry.

MUSHROOM MASALA

INGREDIENTS

Mushroom-2 cups sliced

onions-1 no: chopped fine

tomato-1 no: diced

cinnamon stick-1

cumin seeds-1 tsp

gin-gar-1 tbsp freshly grated

turmeric pdr-1 tsp

red chilli pdr-1 tsp

coriander pdr-1 tbsp

coriander leaves for garnish

salt to taste

oil

METHOD

Heat oil in a pan,add cinnamon stick,cumin seeds,onions,frshly grated gin-garlic and turmeric pdr.When the onions soften add diced tomatoes, red chilli pdr and coriander pdr.If the mixture gets little dry add enough water that the mixture becomes a paste.When the oil starts oozing out of the masala transfer it into a mixie and grind it to a smooth paste.In the same pan add lil oil and fry the mushrooms til it becomes slightly brown.Add salt and the grinded masala.Simmer and let it cook for 10 mins or so.Garnish with coriander leaves.

Serve with rotis and parathas.

SAMBHAR POWDER

This is the best sambhar powder i have used and i got this from my mom and i have been using this pdr all my life and i like nothing better than this.

INGREDIENTS

coriander seeds-1 cup
urad dal-1/4 cup
red chillies-4 nos
chana dal-1 tbsp
turmeric pdr-2 tsp
asafoetida-2 tsp
curry leaves-a lil
methi-1 tbsp
cumin seeds-1tsp

METHOD

Dry roast everything except turmeric pdr and asafoetida, separately since everything is of different texture and takes different times to roast and on a low flame.Mix everything together and while its still hot add turmeric pdr and asafoetida.Grind them all together when its still warm.This will give a good flavour to the pdr.Store it in tight container in a shade away from moisture.

VEG. CUTLET

INGREDIENTS

Boiled potatoes-2 nos

fresh boiled beetroot/canned beets-1

onions-1/2 cup finely chopped

gin-gar-1 tsp freshly grated

turmeric pdr-1 tsp

red chilli pdr-1 tsp

coriander pdr-2 tbsp

garam masala-1 tsp

curry leaves

coriander leaves- for garnish

salt to taste

FOR CRUST

Bread crumbs-1 cup

egg whites-2(for those who dont like eggs they can make a thin paste of all purpose flour/maida by adding lil water and use this to coat the bread crumbs instead of the egg whites.Gives the same effect)

METHOD

Mash the potatoes and beets together coarsely with a masher or fork.Season it with a little salt.Pour oil in a pan,add grated gin-gar,turmeric and onions.Season it with salt.Tear the curry leaves and add into the pan.When the onions get soft add red chilli pdr,coriander pdr and garam masala.Add in the coriander leaves.Combine this mixture with the mashed potato and beets.Mix it thoroughly till everything is evenly mixed.Check the seasoning.This mixture should be completely dry so that when u squeeze it should hold tight.If its moist it will drink in oil and break while frying.In case ur mixture is moist add in bread crumbs into it until it all the moisture is absorbed.

Make small balls of the mixture and gently press it with ur palm.Do the same with rest of the balls.I follow the double dipping method which makes the crust extra crispy.For this coat the cutlets with bread crumbs first then drop into the egg white and then again into the bread crumbs.Do the same with the rest of the cutlets.Let these rest in the fridge for half an hr or so.

You can either deep fry the cutlets or shallow fry.I shallow fried my cutlets.Pour little oil in a flat pan.The oil should reach half the height of the cutlets.Let it heat on a high.Ones the oil is hot drop in the cutlets .When one side gets brown turn the side and brown the other side too.Remove them from the oil ones its done and put it on a paper towel to drain off the extra oil off the cutlets.

Serve it warm or room temp with onions and ketchup.

LEMON RICE

This is the best way to use a left over rice and a quick 10 min. preparation when u r in a hurry to go somewhere or a gr8 food for kids to take for lunch to school.In some parts of South India they even have this as a breakfast item.

INGREDIENTS

Cooked rice-2 cups

ghee-1 tbsp

mustard seeds-1 tsp

jeera-1 tsp

red chillies-3 nos

urad dal-1 tsp

chana dal-1 tsp

cashew nuts-according to ur like(can use peanuts instead)

asafoetida(hing)- a pinch

curry leaves

turmeric pdr-1 tsp

freshly squeezed juice of 1 lemon

METHOD

In a pan pour oil.When it gets hot add mustard seeds.After it starts to splutter add cumin seed/jeera,urad dal,chana dal.Stir it until it turns brown,be careful not to burn the dals.Add in turmeric pdr,red chillies,curry leaves and cashew nuts.When the cashews starts to get brown add in the lime juice and stir in the rice soon after.Add in the salt.Stir the rice till everything is well blended.Add some extra lime juice if u like it really tangy.Garnish with coriander leaves.

Serve it with lime pickle.

TOMATO RICE

INGREDIENTS

cooked rice-1 1/2 cups

onions-1/4 piece chopped fine

tomato-3 nos diced

mustard seeds-1 tsp

cumin seeds-1 tsp

gin-gar -freshly grated

green chillies-3 nos slit

turmeric pdr-1 tsp

coriander pdr-1 tbsp

red chilli pdr-1 tsp

curryleaves

salt to taste

oil for tempering

METHOD

In a pan pour oil.When its hot add mustard seeds,cumin seeds,freshly grated ginger- garlic,green chillies,curry leaves and onions.When the onions get a little soft add turmeric pdr and red chilli pdr.When onions are cooked add tomato and coriander pdr.Add salt as needed.Tomatoes should be fully mashed before adding the rice.Mash the tomatoes with the spatula .Then add the rice and stir in the masala.When u mash the tomatoes it will ooze water.Dont wait for the water to evaporate to add the rice.Add the rice when its still a little moist.Garnish with coriander leaves.Serve hot.

CHETTINAD PEPPER CHICKEN

INGREDIENTS

chicken-drumsticks or chicken boneless breast diced

onions-2 nos finely chopped

tomato-1 no. diced small

cinnamon stick-1

cloves-4 nos

coriander pdr-1 tbsp

turmeric-1 tsp

salt to taste

oil

coriander leaves for garnishing

FOR MASALA

ginger-2" piece

garlic-5 cloves

peppercorn-2tbsp

red chillies-5 nos

fennel-1 tsp

cumin seed-1tsp

METHOD

Grind the ingredients for the masala and keep aside.If you r using drumsticks,put some slits on the chicken and marinate it with some salt and lime juice and keep aside for 1 hr . In a non stick pan add some oil,cinnamon stick,cloves and onions.Fry onions till they become golden brown.Add turmeric,chicken and the ground masala.Add tomato and a cup of water.Adjust seasonings , cover the lid and let it cook for a while.When the oil oozes out of the gravy you wull know its done.You can also check the chicken by porking it with a fork and if it comes out easily its done.Garnish it with coriander leaves.