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.