Cauliflower Masala Gravy ( No Onion No Garlic)

Hi all, this is another recipe which I tried during the festival of Navaratri and it came out so well that no one would have believed there was no onion or garlic use in this. It was creamy, tasty and just delicious. So, here it goes

CAULIFLOWER MASALA GRAVY

Cauliflower Masala Gravy

INGREDIENTS

Cauliflower Florets : 1 to 1 and 1/2 Cups

Tomato: 1 Medium

Ginger: 1 Tbsp Chopped

Green Chilli 1

Bay Leaf: 1 Medium

Cloves: 3-4

Sesame Seeds: 1 Tbsp

Cashews: 1 Tbsp soaked in water for 10 minutes

SPICES

Turmeric: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Garam Masala: 1 Tsp

Salt as required

Oil and Butter 1 Tbsp each.

Freshly chopped Cilantro/Coriander

Kasoori methi crushed 1 Tsp

MAKING

In a kadai pan, add 1/2 Tsp Butter. Once melted and clarified, add in the Bay leaf, Cloves, Sesame Seeds, 1 Green Chilli, Chopped Ginger and Cashews. Saute them well until it changes color. remove them and keep aside. In the same kadai, add butter and oil. Once heated, add the cauliflower florets and saute until the edges becomes light brown. Remove the florets and set aside.

In a blender, add the set aside sauteed cashew mix, add the roughly chopped tomato and blend them into a nice paste with a little water and set aside.

Take the same kadai, add butter and oil. Once hot, add in the cashew tomato pasted and cook for a couple of minutes in low flame. Now add in the cauliflower florets and cook again for 3-4 minutes. You can add water if it gets too dry.

To this add the Turmeric, Red chilli powder, Jeera-Dhania powder. Add required salt and enough water(1/4th or 1/2 cup) to cook for another 3-4 minutes in medium flame until the gravy thickens. 

Finally add some crushed Kasoori Methi and Garam Masala. Cook for another minute before garnishing it with freshly chopped Coriander leaves (Cilantro)

Delicious Cauliflower Masala Gravy is ready. Serve it hot with Chapathi's Parathas or Naans. You could also eat it with plain rice

TIPS/VARIATIONS

Remove the Bay leaf and cloves after sauteeing them and before grinding them in the blender.

I used a mix of Unsalted butter and oil to give the gravy added flavor

The use of Sesame Seeds gave an added flavor to the gravy

No Onion No Garlic Aloo Baji (Potato gravy)

Hi all, so its the festival time and during festivals we strictly avoid any use of garlic or onion. So came across this recipe and decided to try it giving it my own touch with ingredients available in my pantry. It came out really well and was a big hit with my family. So here it goes. 

POTATO GRAVY (ALOO BAJI)

Aloo Baji (Potato Gravy)

INGREDIENTS

Potatoes: 1 big or 2 Medium boiled

Tomato: 1 Medium

Hing ( Asafoetida) : 1 Tsp

Bay Leaf: 1 medium

Cloves: 3-4

Cumin: 1 Tsp

Green Chillies: 2-3 finely chopped

Ginger: 1 Tbsp Chopped

Besan ( Gram Flour): 1 Tbsp

SPICES

Turmeric: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Chat Masala: 1 Tsp

Salt as required

Kasoori Methi: 1 Tsp crushed

Garam Masala: 1/2 Tsp

OTHER

Butter: 1 Tbsp

Oil : 1 Tbsp

Water 2-3 cups

Freshly chopped Coriander / Cilantro for garnish

MAKING

In a kadai add oil and butter. Once its heated, add the Hing, Cumin seeds, Bay leaf, Cloves, Green chillies and chopped ginger and saute. To this, add the Besan and saute in low flame for 3-4 minutes. Add in the chopped tomatoes and saute for a few minutes until the tomatoes have softened. Now add in the boiled potatoes. Saute and mix well for a few minutes before adding the spices (Turmeric, Red chilli powder, Jeera-Dhania powder, Chat masala and required salt ). Mix well and saute for a couple of minutes. Then add about 2-3 minutes and allow it to boil in low to medium flame until the gravy and the spices have cooked and mixed well. Finally add in crushed kasoori methi and 1/2 Tsp of Garam Masala and garnish with freshly chopped Cilantro/Coriander leaves.

Delicious Aloo Baji is ready to be served. Serve it hot with Rotis or Pooris

TIPS/VARIATIONS

Use your hand to mash the boiled potatoes when adding to the pan.

You could use sea salt or rock salt as well

You could also use Tomato Puree instead of chopped tomatoes.

No Coconut Chutney- Hotel Style

Hi all, I have always made chutney with coconut as the part of the country I come from uses coconut a lot. However, the chutney I made did not use coconut at all and came out really well. This chutney is often served in hotels with dosas and idli's. It was a big hit with my family. So, here it goes

NO COCONUT CHUTNEY - HOTEL STYLE

                                    

No-Coconut Chutney- Hotel Style

INGREDIENTS

Roasted Chana Dal: 1/4th Cup

Peanuts: 1/2 Cup

Mustard Seeds: 1 Tsp

Urad Dal: 1 Tsp

Onion: 1 small roughly chopped

Garlic: 3-4 pods cut in half

Ginger: 1 Inch cut in half

Green Chilli's: 3-4 cut in half

Tamarind: quarter size

Curry leaves: 1 twig ( 8-10)

Coriander leaves: 2 tbsp chopped

Oil: 1 Tbsp

Water as required

Salt as required

FOR TADKA

Mustard seeds: 1/2 Tsp

Urad Dal: 1/2 Tsp

Channa Dal: 1/2 Tsp

Onion: 1 Tbsp chopped

Curry leaves: 5-6

Red Chilli's: 1-2 

MAKING

In a kadai/pan. add in 1 Tbsp oil. Once heated, add in the mustard seeds and Urad dal. saute until the mustard splutters and the Urad Dal turns brown. To this, add the ginger and garlic pieces and saute for a few seconds before adding in the roughly chopped onions. Saute until the onions turn translucent and light brown. Now, add the green chilli's and Curry leaves and mix well. To this, add in the raw peanuts and the roasted Chana dal. Saute it for 3-4 minutes until the peanuts are golden roasted. Add the Tamarind and salt to this mix and switch off the gas. 

Once the mixture is cooled off. Add fresh coriander and water to grind it into a smooth chutney like consistency using a blender/mixer.

Pour the chutney into a bowl. In a tadka pan, add in oil. Once heated add in mustard seeds, urad dal, chana dal, red chili's, chopped onion and fresh curry leaves. Once the dal turn golden and the mustard starts spluttering. Pour the tadka to the chutney.

Delicious No coconut chutney is ready. Serve it with Idlis, Dosas or Uthappams.

TIPS/VARIATIONS

Use water based on the consistency you desire. I prefer semi liquid consistency for my chutney. Add water accordingly.

Red Chilli's adds additional flavor but its optional.

Make sure the chana dal is well roasted.

Amritsari Style Paneer Burji

 Hi all, I tried out this recipe with my own variations and it turned out really well. Its simple and uses an interesting combination of spices. So here it is....

PANEER BURJI 

                                    

Paneer Burji

INGREDIENTS

Paneer: 1/2 Cup grated Paneer

Onion: 1 Medium chopped into small pieces ( set aside 1 Tsp for garnish)

Tomato: 1 Medium chopped into small pieces ( Set aside 1 Tsp for Garnish)

Garlic: 4 pods chopped

Green Chillies: 1 chopped for garnish

YOGURT MIX

Yogurt; 1/4th cup

Besan: 2 tbsp dry roasted in low flame until raw smell is gone

Coriander Powder: 1 Tsp

Garam masala: 1 Tsp

Rajma Masala or Pav Bhaji Masala: 1 Tsp

Chat Masala: 1 Tsp

FOR THE GRAVY

Milk: 1/4 Cup

Jeera/Cumin: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kasoori Methi: 1 Tsp Crushed

Red Chilli Powder: 1/2 Tsp

Butter and Oil : 1-2 Tbsp

Fresh Coriander Leaves

Salt as required

MAKING

In a bowl, add dry roasted Besan, Yogurt and the following spices. Add 1 Tsp of Coriander powder, Garam Masala, Chat Masala and Rajma Masala or Pav Bhaji Masala. Mix it well without any lumps and set aside.

In a kadai, add in butter and oil. To it, add Cumin seeds, crushed Kasoori Methi and Garlic and saute for a minute. Now add Chopped onions and saute until the onions turn translucent or golden brown. Add the chopped tomatoes and saute again until it turns mushy. Add in the yogurt mix and mix well. Keep the gas in low flame and add milk to the mixture. After a couple of minutes when you see oil leaving the sides, add in the grated paneer and salt to this. Add some water if you feel the gravy is too thick.

Allow it to cook for about 5-10 minutes in low flame stirring at regular intervals. 

Thats it delicious Amritsari style Paneer Burji is ready. Sprinkle some finely chopped Onions, finely chopped Tomatoes set aside , chopped Green chillies and fresh Coriander leaves for garnish.

Serve it hot with Roti's, Naans or Parathas

TIPS/ VARIATIONS

I used Rajma Masala instead of Pav Bhaji Masala but you could use either one.

Keep the gas in low flame at most times

The gravy tends to get thick so do add water when needed

Make sure to dry roast besan until raw smell is gone