This is a Text Recipe, not a Video. Due to commitments on home front and paucity of time it is becoming difficult to make videos of all known recipes. If I have to make a video only before I’m to share these recipes, it is likely to take considerable time. Meanwhile there is also an urge to share these recipes for the benefit of my viewers. These recipes are prepared, perfected and tasted at home. Hence they too carry the same commitment and conviction as in videos, while I share them with you. As and when these text recipes are converted into videos, the above photograph would be replaced with its video. Enjoy!!!
- Cauliflower – (1Small Sized) 180gms
- (Cauliflower Florets – 1 1/4Cups)
- Potato – 1 (130gms)
- (Potato Cubes – 3/4Cup)
- Onion – (1Small) – 50gms
- (Chopped Onion – 1/4Cup)
- Green Chilies – 2 (Spicy Variety)
- Ginger – Small Piece
- Garlic – 1(Small)
- Coriander Powder – 1/2tsp
- Roasted Cumin Powder – 1/8tsp
- Red Chili Powder – 1/4tsp
- Turmeric Powder – 1/4tsp
- Garam Masala Powder – 1/2Of 1/8tsp
- Dried Mango Powder (Amchur) – 1/4tsp
- Salt – To Taste (1/2tsp)
- Chopped Coriander – 1Tbsp
- Oil – 1 1/2Tbsps
Cut cauliflower into florets and wash in warm water to clear off any worms and dirt.
Peel and cut potato into cubes and wash them to remove excess starch.
Peel and chop onion finely.
Wash ginger and green chilies and peel garlic. Grind ginger, garlic, green chilies adding 5ml (1tsp) water to a paste.
Take washed cauliflower florets, potato pieces into a microwave safe bowl and add 20ml water. Place the vegetables bowl in microwave oven and cover bowl partially. Cook the vegetables on high power for 5 minutes and allow 2 minutes standing time. Observe that the vegetables are JUST cooked.
Heat a pan and add oil to it. When oil is hot add chopped onions and fry till they turn translucent. Then add ginger-garlic-green chili paste and fry stirring till moisture evaporates and oil separates. Then add the cooked vegetables and add turmeric powder and salt and mix well. Cover the pan and cook the vegetables for 3 minutes on low flame. Remove lid and stir the vegetables and fry uncovered for 2 minutes. Now add the coriander powder, roasted cumin powder, red chili powder, garam masala powder and dried mango powder and mix well. Fry the curry for a minute or two taking care not to burn the spices. Sprinkle some chopped coriander leaves and mix well. Transfer the prepared curry to a serving dish and serve hot with roti, chapatti or paratha or even with hot rice.
Points To Notice:
We have added 20ml water to cook vegetables and observe that we get 30ml water when drained after cooking. Though it is strange I feel that vegetables release water and as they are just half cooked did not absorb all the water while cooking in microwave oven. Do not throw away that water as it contains vitamins of the vegetables---I have used that water to knead dough for rotis.Cooking the vegetables in microwave oven eases the process. However if microwave oven is not there, after adding vegetables add some water and cook covered till vegetables are tender but not mushy.
To prevent burning of spices while adding to the pan, it is advisable to mix coriander powder, roasted cumin powder, red chili powder, garam masala powder and dried mango powder in a bowl before hand and add them to the pan at once and mix. As there is sufficient oil and cooking on low flame, chances of burning spices is less---however keep a watch and take decision.
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