Sunday, April 21, 2013

Super Quick Aloo-Gobhi (Cauliflower)

This is one dish that is almost universally liked. And if you are tired or have unexpected guests, this goes really fast.
Ingredients
Oil
3 tsps
Cumin seeds               
½ tsp
Ginger (grated/chopped)        
1 tsp
Cauliflower (broken into medium sized florets)
¼ kg

Potatoes (peeled and quartered)              
¼ kg
Turmeric
¼ tsp
Chili Powder
½ - ¾ tsp
Coriander Powder
1 ½ tsp
Cumin Powder
¼  tsp
Salt            
to taste
Chopped fresh coriander
to garnish

Method -
1.        Place a pan on the stove on low heat
2.       Add oil
3.       Place the Cauliflower florets and Potato quarters in a ceramic (microwave safe) bowl
4.       Add about 50 ml water
5.       Cover and set to cook on low power for 5 mins. (please adjust time and power as per the quantity you are making)
6.       By now the oil in the pan is warm, add the cumin seeds and wait for them to splutter
7.       Add the ginger and stir to prevent burning.
8.       By this time, your veggies will be done in the microwave, so take them out.
9.       To the oil in the pan, add all the spices and stir properly to mix them all well
10.    Now add the microwaved veggies into the pan and mix well
11.      Add salt
12.     Cover and cook on medium heat for about 5 mins (or until the veggies are cooked to your liking)
13.     Garnish with coriander leaves and serve.
Tips –
1.        Cauliflower tastes better if it’s slightly undercooked and retains the crunch.
2.       Adjust spices as per your liking. Amchur and garam masala added in the last 5 minutes of cooking works very well.
3.       You can also add a tomato immediately after you add the spices to the oil and then add water in the end to make a “rasse-wali sabji”.



Tuesday, April 16, 2013

Quick Vegetable Noodles


Ingredients
Noodles                                                                           1 Pack
Oil                                                                                        3 tsp.
Ginger-garlic paste                                              1 tsp.
Green chilies slit                                                      2-3 (to taste)
Onions sliced                                                              1
Carrot strips                                                               ½ cup
French Beans slit lengthwise                         ½ cup
Capsicum sliced                                                      ½ cup
Cabbage sliced                                                         ½ cup
Taste maker from the pack of noodles
Salt

Method
1.        Cook noodles as per instructions on the pack
2.       Place a wok/kadhai on full heat on the stove
3.       Add oil and wait for it to warm
4.       Then add ginger-garlic paste and green-chilies. This will splutter rather violently, so be sure to stir all the time until the water has evaporated. Another way to do this, is to use grated or finely chopped ginger and garlic, instead of paste.
5.       Add onion and stir until they are translucent
6.       Now add each vegetable, one at a time. Ensure that the heat is on full and that you keep stirring quickly. Give each vegetable a few minutes to cook, before adding the next one.
7.       Once the vegetables are cooked (they should not be soggy and over cooked… stir-fry should retain some of the vegetable’s crispness) add the cooked noodles and the tastemaker.
8.       Now, using two forks or chopsticks, lightly toss everything until the noodles and vegetables are combined well. You may need to add a teaspoon of oil at this point to ensure that the noodles are also coated rather than have them floury and sticky.
9.       Taste and adjust salt.
10.    Garnish with chopped fresh coriander.