KASOORI GOBI (Cauliflower with dried Fenugreek Leaves)

In India, I was never fond of Gobi, but here in USA, with very limited option of vegetables, Gobi Is now one of the main ingredients in my kitchen. Gobi kasoori is a dish where the main ingredient is Kasoori methi (dried fenugreek  leaves). Using Kasoori methi instead of the regularly used fresh methi (fenugreek) leaves gives this dish its unique flavor. Kasoori methi is little bitter in taste, so one has be very careful while using it in a curry. The bitter taste of the Kasoori methi can be nullified when it is soaked in water. I always like experimenting and this is one of those experiments which I tried very often. This recipe is basically from the collection of Sanjeev Kapoor's recipes. Usually, I do add kasoori methi to the curries and gravies but in a smaller quantity. This recipe renders the cauliflower a very distinct and unique flavor.

Ingredients:
 1 medium cauliflower
 2 tbsp dried Kasoori methi
 1 medium onion chopped
 2 green chillies
 1 large tomato chopped
 1 tbsp coriander powder
 1/2 red chilli powder
 1/2 tsp turmeric powder
 1/2 cup yogurt/curd
 1/2 tsp cumin  seeds
  salt to taste
 1+1/2 " ginger
 8 garlic cloves
 oil to deep fry

Recipe:

Separate Gobi into florets. Grind ginger garlic green chili into a fine paste. Heat oil (enough for deep fry) in a kadai and once it is hot drop the Gobi florets and fry them until golden brown. Drain on absorbent paper to remove excess oil. Dry roast Kasoori methi slightly on a tawa/pan on medium heat. Cool it and powder it. Heat 1 tbsp of oil in a pan add cumin seeds and allow to crackle. Add onions and cook until golden brown in color. Add ginger-garlic chili  paste and stir for a moment.Add tomatoes and stir. Add half cup of water, cover and cook. Add coriander powder, turmeric powder, chili powder and mix. Add beaten curds to it and stir well. Cook on high heat till the oil separates from the masala. Add fried cauliflower and mix well. Add salt and Kasoori methi powder and mix. Cook for 6-8 mins and serve hot.

Garnish with extra kasoori methi.

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MAHARASHTRIAN DELICACY PAV-BHAJI

Pav bhaji is a Maharashtrian fast food dish that originated in Mumbai cuisine. The pav-bhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese , consumed with warm bread gently or crispy fried in butter - an all-time, anytime favourite with Mumbaikars. It is native to MUMBAI and has now become popular in most metropolitan areas in India, Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potato-based curry) garnished with coriander and chopped onion , and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.

Ingredients

• 1 medium size potatoes
• 1 cup chopped cauliflower
• 1 cup chopped carrot
• ½ (half) cup chopped french beans
• 1 large onion – finely chopped
• 2 tomatoes – finely chopped
• 1 capsicum/green bell pepper
• 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped
•  2 tbsp pav bhaji masala
• 1 tsp turmeric powder
• amul butter as much you want
• salt
• 6 pavs

Recipe:

1. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker. 
2. Mash the vegetables and keep aside.
3. In a pan, add butter.
4. When the butter melts,  add the chopped onions.
5. Fry the onions till they become transparent. Now add the ginger-garlic paste.
6. Add chopped green chilies and fry for a minute.
7. Add the tomatoes and fry them till they become soft and mushy.
8. Add the chopped capsicum. Now add  turmeric powder and pav bhaji masala.
9. Mix the dry masalas well. Fry for few minutes till the capsicum become a little soft.
10. Now add the mashed vegetables..
11. Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes.
12. If the vegetable becomes too dry and then add some more water.
13. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.
14. While serving, add amul butter to the bhaji and serve with buttered pavs.
15. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.

To make the pavs:

1. Slice the pavs .
2. On a flat pan, heat some butter.
3. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.

DOI BEGUN ( Eggplant In Curd )

 

Doi Begun is a Bengali preparation in which the main ingredient is eggplant. The eggplant is fried and then is added to a gravy which is thick and smooth. The very little spices do not overpower the taste of eggplant. It's a very easy dish and takes a very little time to make it.When i don't want to spent too much time in cooking this is my option ..

Ingredients: 

Eggplant (round) 1 large 
cumin seeds 1/2 tsp 
Green chili 2
Ginger paste 1 tsp
Turmeric powder 1/2tsp 
Red chili powder 1/2 tsp
Curd 200 gm 
Salt ( as per taste)
Oil (Preferably Mustard)
Fresh coriander leaves (Chopped)

Recipe :

1. Cut Eggplant into round pieces and add turmeric powder and salt .
2 Heat oil in a pan and fry those brinjal pieces until it becomes soft and turn brownish yellow.
3.Heat oil in a another pan and add cumin seed. When seeds splutters, add ginger paste and fry for a couple of minute. Add chopped green chili, turmeric powder, red chili powder and little water. Fry the masala for sometimes.
4.Now beat the curd (yogurt)with salt and sugar and add gently to the masala. Stir it for a couple of minutes.
5. Add fried brinjal pieces. Mix it with the gravy and cover it. Let it cook for another couple of minutes. Add Chopped coriander leaves.
Garnish it with coriander leaves and serve with hot plain rice or roti.