Gobi 65 / Fried Gobi

Preparation time – 15 mins
Quantity – Serves 4

Ingredients:

Cauliflower / Gobi – 1 big flower

Oil – For deep frying

Cilantro / Coriander – For garnishing

For the batter:

Maida – 1 cup

Corn flour – 2 tbsp

Chilli powder – 1 tsp

Dhania powder – 1 tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Chilli sauce – ½ tsp

Soya sauce – ½ tsp

Salt – to taste

Ajinomoto – a pinch (Optional)

Water – to make the batter

Preparation:

• Take bite sized florets and put them in boiling water with ½ tsp of salt and turmeric powder added to it. Allow it to parboil and strain the water.

• Make a batter using the ingredients mentioned in the above table. The batter should be slightly thick and not too runny.

• Add the parboiled florets in the batter and coat them well. Let it marinate for 15 minutes.

• Heat oil in a frying pan and once it is hot, fry the marinated gobi until golden brown.

• Garnish with fresh coriander and Serve hot with tomato ketchup or with fried rice.

 My notes:

• Do not overcook the florets while boiling them.

• You can add a pinch of red food color to attain the color of the dish as served in restaurants.

• Adjust Chilli powder & Chilli sauce according to taste.

• You can also add ginger garlic paste to the batter. However, I did not use them when i made.

• If the batter is too runny, then it will not coat the florets properly.

White Sauce

Preparation Time - 15 Minutes
Quantity – 1 Bowl

Ingredients

• Milk – 2 Cups
• Refined flour / Maida – 2 tbsp
• Butter – 1 tbsp
• Garlic – 2 pieces
• Onion – 1 big piece
• Bay leaf – 1
• Clove – 1
• Salt – To taste
• Oregano Seasoning – According to taste
• Italian seasoning - According to taste
• Cheese – 2 cubes / 2 tsp

Preparation

• Heat Butter in a pan and add Maida to it. Fry it until the colour changes slightly.
• Add crushed garlic and give a stir.
• Pour milk to the pan and stir well without forming any lumps. Allow it to boil for 1 minute.
• Make a tikka like formation of Clove, Bay leaf, Onion piece (in the same order) and put it in the boiling milk mixture.
• Once the milk mixture starts to thicken, add the cheese and seasonings as per taste.
• Remove the Onion, clove and bay leaf pieces.
• Add Salt and give a stir.
• Add little water if the sauce gets too thick.
• Put it in an Air Tight container and refrigerate it.
• This sauce can be used with any pasta / Italian cooking.

Paneer Capsicum & Sweet Corn Subzi

Cooking Time: 20 Mins

Quantity: Serves 3

Ingredients:

• Paneer – 150 Grams
• Sweet Corn kernels – 1 Cup
• Capsicum / Bell Pepper – 1 (Cut into medium pieces)
• Onion – 3 Medium Size (Roughly Chopped)
• Tomato – 2 Medium Size (Roughly Chopped)
• Fresh Cream – 2 tbsp.
• Kasuri Methi – 1 tsp.
• Butter – 1 tsp.
• Oil – 1 tsp.
• Saunf – ½ tsp.
• Red Chilly powder – 1 tsp.
• Cumin Powder – ½ tsp.
• Garam Masala – ½ tsp.
• Salt – To Taste

Preparation:

• Heat Oil in a pan and add fry roughly chopped Onions and Tomato for 2 mins. Allow it to cool and grind it to a paste. Keep aside.
• In Boiling Water, add ¼ tsp. of salt and add the sweet corn kernels and allow it to cook for 5 minutes. Once it is done, strain the water and keep aside.
• Heat Butter in a pan and add saunf for tempering.
• Add Capsicum and cook for a minute. The capsicum should retain its crunchiness.
• Add the ground Onion Tomato paste, Boiled corn kernels, Red Chili powder, Cumin Powder, Garam Masala, salt and cook for a minute.
• Add water if the gravy becomes very thick.
• Now add the paneer cubes to the gravy and give a stir.
• Turn Down the flame and add fresh cream, crushed Kasuri methi and stir well.
• Serve hot with any Roti / Naan.

Lemon Rice

Cooking time 5 minutes
Quantity serves 4

Ingredients
Cooked rice - 2 bowls
Lemon - 2 (Medium Size)
Salt - To taste

For Tempering
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Split Urad Dal - 1 tsp
Split Channa Dal 1 tsp
Green Chillies - 3 nos (Split into halves)
Cashew nuts - 6-7 (Broken into small pieces)
Curry Leaves - 1 strand
Turmeric powder - 1/2 tsp
Hing / Asafetida - 1/4 tsp

Preparation

• Heat Oil in a pan and add the items listed in the table "For tempering" one by one and remove from flame.
• Put the cooked rice in a mixing bowl and add 1/2 tsp oil, Salt as required and add the tempering mixture to it.
• Squeeze the lemons on the rice and mix well. Adjust the quantity of lemon juice according to taste.
• Serve hot with Potato Fry

My Notes:

• Adding little bit of oil to the rice will ensure that the rice does not get sticky 
• Do not mix the rice after adding every ingredient as it will make the rice granules to break