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Masale Wali Gobhi
(Spicy Cauliflower)
Serves : 4
Ingredients:
700
g
whole cauliflower
40 ml hot boiling water
50 ml oil
5
g
coriander leaves,
chopped
Marinade:
100
g
yoghurt
100
g
tomato purée
10
g
ginger, crushed
1 big clove garlic, crushed
1 green chilli, crushed
3
g
red paprika powder
3
g
garam masala
2
g
turmeric powder
5
g
coriander powder
5
g
cumin seed powder
10
g
salt
Method:
Trim the cauliflower, removing the
stalk and leaves. Wash well. Pour
the hot water in a 2-litre casserole
dish. Stir in turmeric powder and
salt. Place the cauliflower in the
dish, cover and cook on 1000 W
for 10 minutes. Keep aside. Pour
10 ml oil in a 1-litre casserole
dish and heat on 1000 W for
2 minutes. Combine all the rest of
the marinade ingredients and add
to the oil. Stir and cook on 1000 W
for 2 to 3 minutes. Pour marinade
over the cauliflower ensuring
it is covered well. Set aside for
4 hours. Heat oil in a small bowl on
1000 W for 2 minutes. Pour it over
the cauliflower. Cook on 1000 W
for 12 minutes, turning it over after
8 minutes. Serve hot, garnished
with coriander leaves.
Upma
(Semolina Snack)
Serves : 4
Ingredients:
250
g
mixed frozen
vegetables, diced and thawed
200
g
semolina
100 ml oil
5
g
mustard seeds
5
g
washed split urad dal
(lentils)
2 red chillies, whole
12 curry leaves
20 ml cold water
800 ml hot boiling water
10
g
salt
Method:
Place semolina in a 1-litre
casserole dish and brown on
1000 W for 5 to 6 minutes, stirring
frequently. Set aside. Heat oil in
a 3-litre dish and cook on 1000 W
for 1 to 2 minutes. Add mustard
seeds, lentils, red chillies and
curry leaves and cook on 1000 W
for 2 minutes. Add vegetables
and 20 ml cold water. Mix well.
Cover and cook on 1000 W for 5
to 6 minutes. Add boiling water
and salt. Add semolina and mix
well. Cook on 1000 W for 4 to
5 minutes, stirring frequently.
Serve hot with coconut chutney.
Vegetable Pulao
(Vegetable Rice)
Serves : 4
Ingredients:
350
g
rice
400
g
frozen mixed
vegetables, thawed
60 ml oil
100
g
onions, sliced
10
g
ginger, chopped
1 clove garlic, chopped
10
g
cumin seeds, roasted
4 green cardamoms, crushed
8 cloves
8 black peppercorns
5
g
cinnamon sticks
6 bay leaves
6
g
salt
700 ml boiling water
1 black cardamom, crushed
Method:
Clean, wash and soak rice in
double the quantity of water for
1 hour. Heat oil in a 3-litre
casserole dish on 1000 W for
1 minute. Add onions and brown on
1000 W for 7 to 8 minutes, stirring
frequently. Remove onions from
the oil and keep aside. Reheat the
oil on 1000 W for 1 minute. Add
ginger, garlic, cumin seeds, green
cardamoms, cloves, peppercorns,
cinnamon sticks and bay leaves.
Mix well and cook on 1000 W for
1 minute. Add vegetables, cover
and cook on 1000 W for 5 minutes,
stirring midway. Drain rice and
add to the vegetables. Add hot
water and salt. Mix well and cook
covered on 1000 W for 10 minutes.
Stir, and cook on 1000 W for 10
to 13 minutes. Serve hot sprinkled
with black cardamom powder and
garnished with the fried onions.
Indian/Pakistani Recipes
Upma