gobi 65

main ingredient:
350 grams cauliflower or 3 cups small to medium cauliflower florets
enough hot water for covering florets
for red paste:
4 dry red chilies soaked in hot water
5 to 6 garlic cloves or 1.5 tsp chopped garlic
1 inch ginger or 1.5 tsp roughly chopped ginger
1 to 2 tbsp water for grinding to paste
batter:
6 tbsp besan
4 tbsp rice flour
2 tbsp corn starch
¼ tsp turmeric powder/haldi
½ tsp red chilli powder/lal mirch powder
½ tsp garam masala powder
½ tsp coriander powder/dhania powder
½ tsp lemon juice
⅓ cup water
salt as required
other ingredients:
5 to 6 tbsp oil
tempering:
2 tsp oil or leftover remaining oil
½ tsp mustard seeds
1 small onion or ¼ cup chopped onion or spring onion whites
3 to 4 garlic or 1 tsp finely chopped garlic
½ inch ginger or 1 tsp finely chopped ginger
3 to 4 green chilies, slit
2 to 3 dry red chilies
5 to 6 curry leaves/kadi patta
1 tbsp chopped coriander leaves/dhania patta
a pinch or two of salt or add as per taste
a pinch or two of sugar or add as per taste, optional

preparing:
chop 350 grams cauliflower in small pieces. rinse them very well and keep in a bowl.
now add enough hot water so that all the florets are covered. cover and blanch the florets for 20 minutes.
in a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.
in a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.
add the soaked red chilies.
add 1 to 2 tbsp water and grind to a smooth paste. keep aside.
marination:
drain the gobi florets well and take them in a mixing bowl or pan.
add the red paste. mix very well.
then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.
add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.
also add ½ tsp lemon juice. then add ⅓ cup water.
next add salt. mix everything very well.
cover and allow to marinate for 30 minutes.
frying:
heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
fry one side and when it becomes crisp, turn over and fry the other side.
fry them evenly, till they are golden and crisp. fry them in batches.
with a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.
tempering:
now remove the extra oil from the kadai and keep 2 tsp oil in it. add ½ tsp mustard seeds and crackle them. then add 2 to 3 dry red chilies. saute till the dry red chilies change color.
next add ¼ cup chopped onion, 1 tsp finely chopped garlic, 1 tsp finely chopped ginger and 5 to 6 curry leaves.
stir and saute till the onions turn translucent.
then add salt as per taste. you can also add a pinch or two of sugar. mix well.
add the fried cauliflower florets. switch off the flame.
toss and stir the whole mixture. add 1 tbsp coriander leaves.
mix well and serve gobi 65 with coconut chutney, coriander-mint chutney or even tomato ketchup. you can also serve some chapatis or bread along side.

Homemade Salsa

Ingredients

    1 cup fresh tomatoes, diced
    1/2 cup corn kernels, fresh or frozen
    1/2 cup onion, diced
    1 tablespoon pepper powder
    2 tablespoons lime juice
    2 cloves fresh garlic, finely diced

Method

 1.    Combine all of the above ingredients.
 2.    Serve with low-fat baked tortilla (corn) chips, or fresh veggies, cut up.

Green Tea ~ How to Make Green Tea

Ingredients

Dried Green Tea Leaves / powder : 1/2 tsp
Water : 1 cup
Sugar or honey to taste


Method 

Bring a cup of water to boil. Once the water starts boiling turn off the heat and add the green tea leaves. Cover with a lid and set aside for 4 to 5 minutes. Now strain the tea and add the sugar or honey and mix well. Serve and enjoy !!

Radish and Mint Chutney for Tiffins

Ingredients

Grated Radish / Mooli : 1 cup
Fresh Mint Leaves : 1 cup, packed
Green chillies : 3- 5
Tamarind : 1 inch piece
Salt to taste
Oil : 2 tsp

For Tempering

Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Oil : 1 tsp
A pinch of hing (optional)

Method

1. Soak the tamarind in water for 10 minutes and set aside.

2. Heat oil in a pan and add the slit green chillies and fry for a minute. Now add the    grated radish and mint leaves to it and fry for 3 - 5 minutes till the raw smell    disappears. Remove from the heat and let it cool.

3. Grind the radish mix, soaked tamarind and some salt to a smooth paste by adding little    water. Transfer the chutney into a bowl and keep it aside.

4. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and    let them splutter. When the seeds stop popping, add the hing and stir for a few seconds    and turn off the heat.

5. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa ,    pongal or upma.

Capsicum Masala Recipe

Ingredients

    2 big capsicum/ bell peppers [substitute with okra, brinjal, Tindora, potato]
    1 medium onion
    ¾ cup shredded coconut
    1 Tbsp  tamarind paste
    Little jaggery (for taste)
    Coriander leaves (garnish)
    1 tsp Mustard seeds
    Asafetida (a pinch)
    Salt
     oil

Ingredients to roast

    1 tsp urad daal
    ½  tsp coriander seeds
    1/4 tsp methi seeds
    ½ tsp sesame seeds
    ¼ cup peanuts/ground nuts
    3-4 red chillies

Preparation

1.Wash all the capsicum/bell pepper thoroughly, chop into bite size pieces and keep aside.   (not too small)

2.Peel the onion and chop it into small pieces. Chop the coriander leaves and keep aside.

3.Roast all the ingredients in little oil on low flame one by one and keep them aside to   cool.

4.Grind the coconut along with red chillies, salt, tamarind paste and water.

5.Half way through add the roasted ingredients and grind it to a smooth paste. Add water as   required. The paste should be a little thick and not too watery.


Method

1.Heat oil in a thick bottom pan, add mustard seeds and let it splutter. Next add the   asaferida and mix.

2.Add the diced onions and sauté until it is semi cooked.

3.Increase the heat and at this point add the chopped capsicum. Stir well.
 
4.After the capsicum is cooked, add the ground masala, salt, jiggery and mix well. Sprinkle   water in between and keep mixing as required.
 
5.Cover with a lid, stirring in between. Once the masala is cooked, stream in little bit   oil. Mix and garnish with chopped coriander leaves.

Stuffed Bell Peppers ( Capsicums ) Masala

Ingredients

Bell peppers : 5
Onion : 1
Groundnuts : 1 cup
Coriander seeds : 1 tbsp
Grated Coconut : 2 tbsp
Cloves : 3 or 4
Cinnamon stick : 1 inch piece
Ginger garlic paste : 1 tsp
Green chillies : 2 or 3
Dry chilli 1 or 2
Tamarind : small lime size ball
Turmeric Powder : 1/4 tsp
Oil : 3 tbsp
Grated Jaggery : 1tsp
Salt to taste

For Stuffing

Potatoes : 2
Onion : 1
Few curry leaves
Red Chilli Powder : 1/2 tsp
Mustard seeds : 1/4 tsp
Chana dal : 1/4 tsp
Urad dal : 1/4 tsp
Oil : 1 tsp

Method

Potato Stuffing :

Wash, cube and pressure cook the potatoes for 3 whistles and allow it to cool. Now peel and mash the boiled potatoes with fingers or masher and keep it aside. Heat one tea spoon of oil in a pan and add mustard seeds, chana dal, urad dal. When they start to splutter add curry leaves and onion pieces and fry them. When the onions turn light brown, add mashed potatoes, salt and red chilli powder and mix well. Let it cook for 2 to 3 minutes and turn off the flame. Stuffing is ready.

Gravy :

Heat one tea spoon of oil in a frying pan. Add and fry the groundnuts , coriander seeds, cloves, cinnamon stick and finally red chilli to golden brown color. Turn off the flame and let it cool completely. In the same pan add another tea spoon of oil and add the onion pieces, green chillies and fry for 5 to 6 minutes. Finally add the grated coconut and fry for a few minutes. Remove from the flame. When it cools down, add tamarind, salt, grated jaggery, Fried groundnuts, ginger garlic paste, turmeric and grind into a smooth paste using little water.

Wash and cut the top of the bell pepper and remove the seeds. And stuff them with the stuffing curry and keep them aside. Heat oil in a vessel and place the stuffed bell peppers, gravy paste and one cup of water. Mix well, cover with a lid. Let it cook completely. Remove from the heat and serve hot with steamed rice.

Carrot Coconut Chutney

Ingredients

Grated Coconut : 1 cup
Grated Carrot : 1 cup
Green Chillies : 4 to 6
Mustard Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Cumin Seeds : 1/4 tsp
Curry Leaves : 1 sprig
Tamarind : small piece
Salt to taste
Oil : 1 tbsp

Method

1.Heat a tea spoon of oil in a pan.
2.Add the split green chillies and grated carrot and fry for 5 minutes and allow it to   cool.
3.Put the coconut, roasted carrots, salt, tamarind and little water in a blender and grind   into a smooth paste.
4.Heat oil in a pan for seasoning. Add the mustard seeds, urad dal and cumin seeds and let   them splutter. Now add the curry leaves and switch off the flame.
5.Add this tadka to the chutney and mix well. Serve with dosa, idli, pongal or upma.