ALOO GOBHI MASALA

Not much talking and explaining. Here is my today's post:-

ALOO GOBHI MASALA

Preparation time: 15 minutes

Cooking time: 20 minutes

Serving: 4 persons  

Ingredients

Cauliflower Florets- 2 cups (cut in medium size)

Potatoes- 3 (cut in medium slice)

Tomatoes- 2 (pureed)

Onion -2

Ginger garlic paste- 2 tsp

Oil- 2 tabs

Cumin seeds- ½ tsp

Salt- to taste

Turmeric powder- 1/6 tsp

Chilli powder- 2 tsp

Garam masala- ½ tsp

Coriander powder- 2 tsp

Cardamom- 1

Clove-1

Cinnamon- ½” inch

Bay Leaf-1

Coriander leaves- few (for garnish)

Oil- for deep frying

Method

·         Heat oil in a deep pan and deep fry cauliflower and potatoes.

·         Keep aside

·         Now in another pan heat 2 tabs oil.

·         Put cardamom, cloves, cinnamon and cumin seeds.

·         Add ginger garlic paste and fry for 2-3 minutes.

·         Then add chopped onion into this and fry till it is golden in color.

·         Put tomato puree along with all dry masala and salt.

·         Cook for 5 minutes in medium heat.

·         Then add cauliflower and potatoes and mix well.

·         Add 1 cup water and bring it to boil.

·         Once the consistency of curry has come as you required.

·         Then add coriander leaves.

·         Serve hot with anything. 

PARATHAS

Parathas which are one of my all time favorite and I can eat this regularly as my main course but again because of my health reasons I avoid oily food.

I make this regularly for my family members and my whole family likes this. These kinds of parathas are very famous in north of India and particularly in Delhi. They serve this with aloo curry, plain curd and mixed pickle. Very Simple to make and tasty too. Have a look!

WHEAT FLOUR PARATHA

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Serving: 4 persons  

Ingredients

Whole wheat flour- 2 cups

Salt- to taste

Water- as required

Oil- for making parathas

Method

• ·         Take a wide vessel.
• ·         Mix salt in wheat flour in the vessels.
• ·         Add little by little water and make soft dough.
• ·         Keep aside for 15-20 minutes.
• ·         Now prepare medium size of balls from soft dough.
• ·         Make small roti with the help of rolling pin and dusting extra flour on top of it.
• ·         Now polish little oil on the top of roti and fold it like triangle.
• ·         Again dust this triangle and role it with rolling pin.
• ·         Put this in hot pan/ tawa.
• ·         Cook both the side with the help of oil.
• ·         Serve hot with and gravy dish.

ONION PAKODA

I think after half a year I am logging in my blog and posting a recipe. Hey it does not mean that I don’t cook but I hardly get time to sit in front of system and do something.

This time I have made up my mind that I will somehow write a post every day. Hope you all will encourage me to do so.

Recently I made onion pakoda for my family for evening snacks and it came out extremely well. Here is how I have made this?

ONION PAKODA

Preparation time: 10 minutes

Cooking time: 15 minutes

Serve-6 persons

Ingredients

Onion -6 (Finely sliced)

Gram flour- 6 tabs

Rice Flour- 2 tabs

Corn flour- 1 tabs

Hot oil – 4 tabs

Salt- to taste

Chilli powder -2-3 tsp (to taste)

Coriander powder – 1 tsp

Green chillies- 2 (Finely chopped)

Curry leaves- few (Finely chopped)

Baking soda- a pinch

Oil- to deep fry

Method

·         Take a mixing bowl and put onion in that.

·         Add salt in this and leave it for 1-2 minute.

·         You will see once you add salt in slice onion then it will become little watery.

·         Now add all flour and rest of ingredients.

·         Heat oil in a deep pan.

·         Now with the help of your hand make small pakoda and put it in hot oil.

·         Deep fry it in medium heat.

·         Once it comes to light golden colour remove and drain the excess oil in kitchen towel.

·         Serve with hot tea.