Whole Cauliflower Phool Gobi, Stuffed Capsicum, Stuffed Ladyfingers Cooking Recipe
Whole Cauliflower Phool Gobi Cooking Recipe
INGREDIENTS
- A medium sized fresh cauli flower
- Onions 2 large
- Ginger garlic paste 2 tbsp
- Tomatoes 3
- Tomato puree 2 tbsp
- Haldi 1 tsp
- Garam masala 1 tbsp
- Red chilly powder 1 tsp
- Kashmiri mirch 1 tsp
- Salt to taste
- Oil 3 tbsp
- Water in a large vessel in which a cauli flower can be submerged
- Another bit of water to cook the gravy Chopped coriander leaves
COOKING METHOD
A different way of cooking Cauliflower without cutting makes it interesting. It is soaked in a thick gravy, and surprisingly you can dig into it while serving yourself. With imagination, it looks like a flower emerging out of water, perhaps like a lotus.
One can decorate it with sliced tomatoes around it.
- Remove the stem and the thick leaves under the cauliflower so that it can stand steadily on its own in the dish
- Chop onions finely, grate tomatoes and keep ingredients ready
- Fill the large vessel with water and set to boil. Make sure the quantity is enough to submerge the cauliflower in it
- As soon as the water boils add salt and put the cauliflower in the water for 3 minutes
- Turn the fire off and let it cool
- Lift the cauliflower carefully and keep aside, discard the boiled water and use the same vessel as you have to make the gravy and put the cauli flower in it.
- Now make the gravy. Heat oil in the wok, saute the onions, when golden brown add the ginger garlic paste
- Add grated tomatoes and all spices including salt
- Add tomato puree and half cup of water and bring to boil
- Lower the flame and carefully move the cauliflower into the gravy with a wide spatula
- Be sure not to break the cauliflower, give it a boil and cover the cauliflower with the gravy. Turn off the flame
- Decorate with slices of tomato and sprinkle with coriander leaves
Stuffed Capsicum Cooking Recipe
INGREDIENTS
- Crisp capsicums green 8 medium size
- Boiled potatoes 5
- Onion 1 finely chopped
- Zeera 1 tsp
- Red chilly powder 1 tsp
- Amchoor powder 1 tsp
- Salt to taste
- Oil 2 full tbsp
- Coriander leaves finely chopped
- Green chilly 1 finely chopped
COOKING METHOD
This is an interesting way of serving the green pepper. The capsicum is full of minerals, crisp, with a unique tangy flavour and good to the palate. It compliments a menu as a dish, which adds colour, taste, and nutrition. The stuffing can be done in various ways, with mashed potatoes, paneer, and for non-vegetarians, a dish of dry keema preparation. Here are the varia¬tions, you can choose which ever you prefer.
- Mash boiled potatoes
- Mix all the ingredients in the mashed potatoes well and keep aside
- Wash the capsicum, cut a cap from the edge and scoop out all the seeds and bits from inside and rinse in water
- The opening should be big enough to fit a spoon
- Stuff the capsicums with the mashed potatoes and fit the cut caps on like a cap
- If the cap has a stick, cut it out
- Take a frying pan with a lid, put on flame, put oil
- As it gets hot put the capsicums one at a time into the oil, and shift them around so they get evenly cooked
- Use a tong if it is difficult
- Now take ¼ cup water, sprinkle on the pan and cover quickly, keeping the flame low
- As soon as the water dries, turn off the fire, remove the capsicums one at a time on to a flat dish and in the same frying pan [with flame on] saute tomatoes with a little oil and spread around the capsicums.
A wonderful combination of colours!
Stuffed Ladyfingers [Bharwan Bhindi] Cooking Recipe
INGREDIENTS
- Fresh Lady’s Fingers ½ kg
- Oil in wok 3 tbsp
- Onion 1 large
- A mixture of the following masalas in a cup
- Garam masala 1 heaped tsp
- Dhania powder 1 tsp
- Red chilly powder 1 tsp
- Jeera powder 1 tsp
- Haldi 1 tsp
- Ginger-garlic paste 2 tspn
- Salt ½ tsp (add to mix-ture); another ½ tspn to add to the bhindi while cooking
- Amchoor powder
- Water to mix and make a thick paste of above masalas
COOKING METHOD
The “Bhindi” (Ladies fingers, Okra) is a favorite popular vegetable all over the country. Children, as well as grownups, are happy to see it served in a meal. Here are various ways of making it though the common factor in every procedure is that once they are washed, they should be spread out on a clean napkin or cloth and totally dried before cooking them. There should be no trace of moisture. It is quick to make and there are many options. If you chop them into pieces not too big, and deep fry them till they turn light brown, with a sprinkling of just salt and amchoor powder, it is delicious. Just spread them on paper after deep frying them. Goes well with Dal and Rice.
Also after chopping them a bit bigger than the frying style, just saute them in a wok with a tbsp of oil and jeera, salt, red chilly powder and dhania powder and cover it on low fire. In less than 5 min it is ready, This is an ideal way to prepare it for packing an early morning lunch box when there is a great rush.
- Wash and dry the bhindis
- Make a slit in the middle, do not cut it through, (it is not necessary to cut the top and the tip)
- Fill the masala in the slit one by one, when all done, heat oil and transfer the filled bhindis in onions which have been sauted on a low flame, add remaining salt and cover, shift them around and turn off flame in 5 to 7 min
- Ensure they are tender. Serve.
