Gobhi Matar ka Keema

Grated cauliflower cooked with green peas,tomato and mild spices

Most of us love the beautiful,delicious and versatile vegetable-cauliflower and is also a favourite veggie of my family.I often make stir fries,curries and parathas with cauliflower.

This quick and easy gobhi matar ka keema is my favourite and the left over can be used to make sandwiches or by adding little gram flour or bread crumbs,delicious gobhi cutlets or koftas can be made.

If you love cauliflower then do try these recipes-

• Malai gobhi
• Gobhi matar ki subzi
• Dahi wali gobhi
• Khasta gobhi
• Gobhi paratha

Prep time-15 min
Cooking time-25 min
Difficulty level-medium
Spice level-medium hot
Cuisine- Indian
Type-side
Serve-6

INGREDIENTS-

• Cauliflower/phool gobhi  -500 gms
• Green peas/matar ,boiled -3/4 cup
• Tomato,chopped -250 gms(4 medium)
• Green chili,chopped -1.5 tsp
• Ginger, grated - 1.5 tsp
• Yoghurt - 1.5 tbsp
• Lemon juice - 1 tsp (optional)
• Chili powder -2 tsp
• Turmeric /haldi -3/4 tsp
• Garam masala -3/4 tsp
• Kasoori methi -1 tsp
• Salt -to taste
• Cumin seeds/jeera - 1tsp 
• Asafoetida /hing-1/4 tsp
• Cloves/laung -2 
• Cooking oil -3 tbsp+3 tbsp

PROCEDURE-

1. Wash and soak cauliflower florets in turmeric water for 10 minutes.
2. Wash and wipe well to remove the moisture and then grate coarsely or shred finely.
3. In a heavy pan and add 3 tbsp oil or ghee,when become warm then add cumin seeds.
4. When cumin become golden then add the grated cauliflower and mix.
5. Now stir fry grated cauliflower on medium flame till become pink and get slightly cooked.(6-8 minutes)
6. Remove the stir fried cauliflower from the pan and keep aside.
7. In the same pan add 3 tbsp oil,when become warm add grated ginger,asafoetida,cloves and green chilies and saute for few seconds.
8. Add chopped tomatoes and salt,cover and cook till tomato become soft.
9. Now add kasoori methi,turmeric and chili powder and saute till oil start seperating from the tomato puree,
10. Add yoghurt and garam masala and mix well.
11. Add cauliflower and boiled peas in the tomato masala and mix well,now cover the pan and cook on low flame for approx 5 -8 minutes or till cooked well but remain crisp(take care not to over cook it,otherwise it will look like a mash.)
12. Now add fresh coriander and lemon juice and mix gently

Serving suggestions-serve as a side dish with any Indian bread or rice or use as a sandwich filling.

Kachchi Haldi Ki Subzi

Fresh turmeric and yogurt curry - a winter specialty from Rajasthan

Turmeric /haldi have numerous health benefits.From thousands of years Its used in India  for its health properties and to give colour to the food. It is a very good source of antioxidants and have anti-inflammatory benefits.It also improve brain function and lower the risks of brain diseases, cancer and heart diseases. It also cure and prevent Alzheimer's disease.helps the patients of arthritis as it has  inflammatory properties, not only this but recent studies shows that it also works as a antidepressant.

So its a miracle herb to cure many diseases and is very easily available on a reasonable low price.In western countries they didn't use turmeric in their food so after the recent research about turmerics health benefits, turmeric capsules have become very popular their.

In India we use turmeric on daily basic in our food but during winters fresh raw turmeric is very easily available in the market so its a good ides to use the seasonal fresh turmeric. Kachchi haldi looks like yellow ginger.This kachchi haldi ki subzi is easy to make and taste good.

As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.This is a Rajasthani specialty and often made on special and festive occasion in winters
This subzi should be taken in moderation like a pickle or chutney.

Prep time-10 min
Cooking time-12 min
Difficulty level-easy
Spice level-medium
Cuisine-North Indian
Type-side,pickle

INGREDIENTS-

• Fresh turmeric /kachchi haldi -170 gms
• Ghee/clarified butter- 4.5 tbsp
• Cumin seeds / jeera- 1tsp
• Chili powder/lal mirch- 3/4 tsp
• Salt-to taste
• Yogurt/dahi- 1 cup

PROCEDURE-

1. Scrape fresh turmeric with a knife to remove the skin.
2. Grate with a thick grater or chop in a electric chopper.
3. Heat ghee in a heavy bottom pan.
4. Add cumin and when it become golden then add the turmeric.
5. Saute on medium heat for about 5 minutes.
6. Add beaten yogurt,salt and chili powder.
7. Keep stirring till it start to thicken.
8. When ghee start floating on top of the subzi then remove from heat.
9. Stays well for a fortnight.

Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.

NOTE-

1. You can also add 1/4 cup of boiled peas at step 6.
2. The consistency of curry can be semi thick to dry,depends on your preference.

Pineapple Upside Down Cake -Eggless

Pineapple cake with the topping of caramelized sugar and pineapple slices

I have started baking after a long break. I often used to bake cakes for my children, but now  they are grown up and started avoiding sugar and fat loaded goodies so I don't feel like baking anything just for the two of us....why? Perhaps baking, for me, is associated with kids only :). 
But this pineapple upside down cake is still there favorite so I try to make it on some special occasions.This pineapple cake is easy to make and assemble as its don't need any icing to decorate it and still looks tempting and taste awesome.I have added some finely chopped pineapple pieces in the batter but this is optional you can add or skip it according to your taste preference.
Be careful while caramelizing the sugar ,if you overdo it then it will burn and ruin the taste so give a nice golden colour and spread it in the pan,always prefer to use a nonstick pan to make this cake.
For more eggless bakes on my blog check- here

          

Prep time-10 min
Cooking time-45 min
Difficulty level-medium
Cuisine-International
Type-bake,dessert

 INGREDIENTS-

• Refined flour(maida)-250 gm
• Condensed milk -1 tin (400 ml)
• Butter - 125 gm
• Sugar - 6 tsp
• Pineapple slices - 10
• Club soda -    1 bottle
• Baking powder -1 tsp
• Baking soda - 1 tsp
• Salt  -a pinch of.
• Yellow food colour - 1/2 tsp
• Pineapple essence-  1/2 tsp
• Glazed or fresh cherry - 6

PROCEDURE-

1. Take sugar in a nonstick pan and caramelize it on medium flame (cook, stirring constantly with a wooden spoon,until sugar dissolves and turn into a golden brown syrup like honey).
2. Immediately remove from heat and pour in the baking dish to coat the base evenly.it may not cover the whole bottom now,but will melt and spread while cooking.
3. Now arrange pineapple slices over it,and put cherry or walnut pieces in between the pineapple slices.
4. Mix refined flour,salt, baking powder and baking soda and sieve twice.
5. Take a mixing bowl and add melted butter(on room temperature),essence, colour and condensed milk and mix well.
6. Chop 4 pineapple slices into small pieces and mix in the butter and milk mixture (A)
7. Now add 2 tbls flour mixture in the mixture A,mix well
8. Now add 2 tbls of soda water and mix it and keep repeating this process(step7 and 8)i.e-add some flour mixture then add some soda water then flour ,then soda water ,dont add all together. keep repeating untill you finished the flour mixture.
9. Don't mix the full can of soda water.you need approx. half can of drinking soda
10. The mixture should be of dropping consistency (slightly thicker then the pakora batter)
11. Bake in a preheated oven at 170 degree C  for 40-45 minutes.Place the cake in the center rack with both rod on.
12. Check with a tooth pick insert it in the center, if cake is done perfectly then  it comes out clean .
13. When done,remove from the oven and cool off  for 10 minutes.
14. Run a sharp knife around the edges and then invert the cake onto your serving plate.
15. Don't allow the cake to be in the baking tin for more then 5-10 minutes,otherwise the caramel become hard again and the pineapple topping will stick to the pan .

Methi Thepla Recipe

Delicious and flavorful fenugreek flatbread - a specialty from Gujarat

Methi thepla is a very popular Indian flat bread of India ,a specialty and staple from the state of Gujarat.Fresh chopped fenugreek leaves are mixed with flour and few spices 
,kneaded with yogurt and then rolled out to make thin parathas. 
They have a great shelf life so also good as a travel food.You need just a bowl of yogurt and little pickle to go with this.

You can also try these stuffed parathas-

• Moong daal Paratha
• Mooli paratha
• Papad paratha
• Aloo methi paratha
• Gobhi Paratha
• Chana daal Paratha

Prep time-10 min
Cooking time-10 min
Difficulty level-easy
Cuisine-Indian,Gujarati
Type-main,bread
Serve-3

INGREDIENTS-

• Wheat flour /atta-2 cup
• Gram flour/besan-1 cup
• Fresh fenugreek/methi ,chopped-1.5 cup
• Green chili,finely chopped-1 tsp
• Yogurt-1/2 cup
• Cooking oil-2 tbsp
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Chili powder-1/3 tsp
• Sugar-1/2 tsp
• Salt-1 tsp

PROCEDURE-

1. Take a big bowl  and add both the flours and spices,mix well
2. Now add oil and rub and mix well in the flour.
3. Now add chopped chilies and fenugreek leaves and green chilies and gently mash the mixture.
4. Add yogurt and make a medium soft dough. (Add a few tsp of water only if needed, or use some more yogurt)
5. Cover the dough and keep aside for 15 minutes.
6. Knead the dough ,you can add some dry flour if it become little softer and sticky.
7. Make round balls of same size from the dough.
8. Dust the balls with dry flour and roll to make medium thick parathas/discs.
9. Place the paratha on a hot griddle and lightly cook from both the sides.
10. Now apply 1 tsp oil and gently press with a flat spoon and cook  till golden spots start appearing on the side.
11. Turn the side and repeat the process and cook till it become golden from both the sides.
12. Remove the paratha from the griddle and serve hot.

Serving suggestions - serve with yogurt, pickle, or just with a cup of hot chai.

Dahi Wali Gobhi

Cauliflower cooked in mildly spiced yogurt sauce.

As the winters are just started the market is flooded with beautiful cauliflower.Its among the few vegetables which are loved by almost everyone.There are so many recipes to make with cauliflower,bake it,roast it,stir fry ,fry it -you can be adventurous with cauliflower and every times you come with a new and delicious preparation.
This dahi wali gobhi is a simple curry with fresh and tangy flvours of curd and tomato.It is quite easy to cook and taste delicious,it can be served with chapati, Lachcha paratha , pooris and also pair well with jeera rice or steamed rice.
If you like cauliflower then do check few  more cauliflower recipes from my blog-

•  Aloo gobhi ki subzi
• Gobhi Matar ka keema
• Hariyali Gobhi kofta curry
• Gobhi Matar masala

Prep time-10 min

Cooking time-20 min
Difficulty level-medium
Spice level-medium
Cuisine-Indian
Type-side
serve-4

Dahi wali Gobhi

INGREDIENTS

• 250 gms - Cauliflower/ Phool gobhi
• 50 gm - Green peas
• 1 cup- yogurt/dahi
• 3/4 cup- Tomato,chopped
• 2 tsp - Ginger,chopped or grated
• 1 tsp - Red chili powder / lal mirch
• 3/4 tsp - Turmeric powder /haldi
• 1/4 tsp - Garam masala
• 1 tbsp - Gram flour/besan
• 2.5 tbsp - Cooking oil
• 1/2 tsp - Cumin seeds /jeera
• 1/2 tsp - Mustard seeds /rai
• 2 tbsp - Fresh coriander/dhaniya
• To taste - Salt

Cooking Directions

1. Wash and make medium size florets from the cauliflower.
2. Soak it in warm salted water for few minutes to remove any impurities .
3. Wash and rinse with fresh water and wipe with a cloth napkin.
4. Heat oil in a wide and deep pan.
5. Add mustard and cumin seeds.
6. When seeds start crackling add ginger and saute for few seconds.
7. Now add turmeric powder and cauliflower florets and give a good stir.
8. Add salt,green peas and 1 cup water.
9. Cover with a lid and cook on slow heat till half done.
10. In a bowl take curd,gram flour and chili powder and mix well.
11. Add this curd mixture in the curry and mix properly.
12. Add chopped tomatoes and mix.
13. Now cover and simmer till done.
14. Add fresh coriander and garam masala when done.
15. Serve hot with poori,paratha or steamed rice.

Kolhapuri Misal Pav (Spicy Tomato Stew with Sprouts)

Spicy tomato stew with moth sprouts and topped with Indian croutons

Misal Pav is a very popular street food/breakfast from Maharashtra. Healthy and spicy, there are a few different versions of making this, depending on the region. Misal is a medley of sprouts, a spicy broth and a crispy topping, served with fresh sweet buns (pavs).

I've never had misal pav before but had been wanting to try this from a long time now. A few days back I found this recipe in one of my old dairy, and I tried it immediately. I had no clue its such a wonderful dish, and will surely be making this more often!

This Kolhapuri Misal recipe, as the name suggests, is a popular street food from the city of Kolhapur. It consists of three main parts: 

1. Freshly ground spice mixture.
2. Stir frying the sprout mix (usal)
3. A spicy and tangy tomato broth (kat). 

The three are then topped with Indian fried savory mixes (namkeen/farsan), which is then collectively called as Misal, and served along with fresh sweet buns (pavs).

This recipe may look daunting because of its length, but is actually a very quick and easy to follow recipe. Enjoy my version of hot and spicy Kolhapuri Misal Pav!

Prep time-10 min
Cooking time-20 min
Difficulty level-medium
Spice level-hot
Cuisine-Indian
Type-snack,street food
Serves - 4

Ingredients-For sprouts/usal

• Moth/Matki sprouts - 3 cups
• Refined oil/tel - 3 tsp
• Mustard seeds/rai - 1/2 tsp
• Cumin seeds /jeera- 1 tsp
• Curry leaves - 8
• Asafoetida /hing- 1/4 tsp
• Chili powder /mirch- 1/2 tsp
• Turmeric/haldi - 1/2 tsp
• Salt/namak - 1 tsp

For the dry spice mix (masala)

• Refined oil/tel-1/2 tsp
• Cloves /laung-6
• Pepper corns/sabut kali mirch- 8
• Cinnamon /daalchini -1/3 inch
• Cumin seeds /jeera -1 tsp
• Coriander seeds /sabut dhaniya -1 tsp
• Sesame seeds /safed til -1/2 tsp
• Fennel seeds /saunf -1/4 tsp

For the broth (rassa/kat)

• Coconut, dessicated and dry roasted - 1.5 tbsp
• Tomatoes, chopped - 2
• Ginger, chopped - 1/2 inch
• Kashmiri Red Chilies, whole -4
• Tamarind /imli  - 1 /2 inch
• Misal Masala-1 tsp*
• Turmeric /haldi -1/3 tsp
• Chili powder /mirch -2 tsp
• Jaggary/gur-1 tsp
• Salt /namk -1 tsp
• Water- 3 cup
• Refined oil-3 tbsp

For garnishing and serving

• Sweet Buns (Pav) -8
• Mixed Namkeen - 4 tbsp
• Fresh Cilantro - 2tbsp
• Lemon wedges - 4
• Sweet Chutney - 4 tbsp (optional)
• Yogurt - 3 tbsp (optional)

PROCEDURE-

1. For the Dry Masala (Can also use readymade masala )
1. Heat a tsp oil in a pan and add all the spices listed under For the dry spice mix (masala). 
2. When the cloves start swelling up, remove the spices and grind to make a fine powder. 
3. Take out in a bowl and keep aside.
2. For the Sprouts/Usal
1. Wash and pressure cook sprouts* with 2 glasses water for 2 whistles or till almost cooked (al dente).
2. Heat 1.5 tbsp oil in a pan and add mustard seeds and cumin seeds, and when the seeds start crackling add asafoetida and curry leaves.
3. Now add turmeric and boiled sprouts, then add salt and chili powder, saute for few seconds.
4. Add 1 cup water, cover and cook till water almost dries up.
5. Take out in a bowl and keep aside.
3. For the Broth 
1. Grind tomatoes, kashmiri chilies, tamarind and the roasted dessicated coconut together and make a fine paste.
2. Heat 4 tbsp oil in a pan and add the tomato paste and saute till oil separates from the sides.
3. Now add the dry masala, misal masala**, chili powder, turmeric, jaggary, salt and 3 cups of water.
4. Boil the broth for around 3-4 minutes.

How To Serve- 

1. Take a individual serving bowl and then add sprouts, pour the hot broth on top, depending on how spicy do you want your misal to be.

2. Garnish with Namkeen Sev/Farsan and chopped fresh cliantro.

3. Serve with sweet buns/pavs and another small bowl of just kat/broth.

MY TIPS and NOTES--

1-*To make moth sprouts-  
 Wash and soak 1 cup moth beans overnight in 4 cup water. Next day drain the water ,cover   with a muslin cloth and keep covered for 2 days to sprout them.
2-**Misal masala, is easily available in Indian stores and you can substitute it with garam masala.
3-You may substitute moth/matki sprouts with mungo (moong), black gram, dried green peas or with mixed sprouts.
4- You may also add some boiled potato cubes, crispy potato chips, roasted salted peanuts on top of the misal.
5 -If you are short of time then you may use readymade goda masala or Kolhapuri masala instead of freshly roasting and grinding the spice mix.
6 -Add yogurt and sweet chutney if you find the broth a bit too spicy for your taste. 
7-Misal also tastes great with steamed rice .

Ghughni / Matar Chaat / Dried Peas Potage

An easy to make and popular spicy snack made of dried peas

Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added  to make it more tangy and spicy.

It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

The consistency of ghughni depends on your personal choice - some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

Prep time - 15 minutes
Cooking time - 20 minutes
Difficulty level - easy
Spice level - medium hot
Cuisine - Indian
Type - Side dish/Chaat
Serve-5

INGREDIENTS-

• Dried Yellow peas /matra - 1 cup
• Tomatoes/tamatar, chopped - 1 (125 gms)
• Boiled potato/aloo -  1(optional)
• Green chilies/ hari mirch, chopped -1 tsp
• Ginger/adrak, grated -1 tsp
• Turmeric powder/haldi  - 3/4 tsp
• Chili powder/lal mirch - 1tsp
• Garam masala - 1/2 tsp
• Tamarind pulp/imli  - 4 tsp
• Salt/namak  - to taste
• Black salt /kala namak- 1/4 tsp
• Sugar/chini - 1/2 tsp

Tempering-

• Cooking oil/tel - 2.5 tbsp
• Cumin seeds/jeera -1 tsp
• Bay leaves/tej patta - 2
• Cinnamon/daalchini - 1/3 inch

To Garnish

• Radish/Mooli, grated - 1/2 cup
• Tomatoes/tamatar, chopped - 3/4 cup
• Green chilies/hari mirch, chopped - 2 tsp
• Fresh coriander/dhaniya chopped - 2 tbsp
• Lemon juice/nimbu ras - 2 tsp
• Mint chutney /pudina chutney- 4 tsp
• Tamarind chutney/imli chutney - 3 tsp
• Roasted cumin powder /bhuna jeera- 1tsp
• Chili powder/lal mirch - 1tsp

PROCEDURE-

1. Wash the peas and soak them in enough water for 6-8 hours .
2. Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
3. Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
4. In the same pan add cumin seeds, bay leaves and cinnamon.
5. When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
6. Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
7. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
8. Cover and simmer for 5-6 minutes till done.
9. Now add the garam masala and mix well .

How to serve-

1. Take around 3/4 to 1 cup of ghughni in a serving bowl.
2. Add some green chutney and tamarind chutney and mix.
3. Add boiled and fried potatoes (I have not added them).
4. Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
5. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder. 
6. Serve immediately.

Quick version-

1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.