Tuesday, August 28, 2012

Aachari Gobhi

Cauliflower - Have you ever thought about this beautiful vegetable with so many florets, available in every store, increasing the beauty of vegetable aisle. It does have number of benefits to our body. Some of them are listed here-

  1. It is a very good source of vitamin C and manganese, which are both powerful antioxidants.
  2. Regular intake of Cauliflower helps to protect from free radical damage and reduce your risk for disease caused by oxidative stress, such as cardiovascular diseases and cancer.
  3. Cauliflower also contains high amounts of Vitamin- K and omega-3 fatty acids, which help decrease inflammation.
  4. Regular cauliflower consumption can help decrease the risk of inflammation-mediated diseases such as arthritis, obesity, diabetes and inflammatory bowel disease.
  5. Cauliflower consumption is protective against cardiovascular diseases.
  6. A boiled cauliflower helps in cleaning digestive system and gets rid of unnecessary substances.
  7. It is also a good source of proteins, phosphorus and potassium.
  
Now, how do you prefer making your cauliflower??  Personally, I do not like to consume the same preparation of any vegetable. So, thought of making something which has a different taste and will be loved by my family. Since, we are very much fond of Pickles, so one good option for me was making cauliflower with the pickle taste in it. It just tastes awesome. And if you are pickle lover, then you will fell in love with this dish. It can be enjoyed hot with either roti/ tortilla or rice.

 Ingredients-
  1. Cauliflower - 1 medium
  2. Onion - 1 medium
  3. Mustard Oil - 1 tbsp
  4. Mustard Seeds - 1/2 tsp
  5. Fenugreek Seeds - 1/4 tsp
  6. Fennel Seeds - 1/2 tsp
  7. Cumin Seeds - 1 tsp
  8. Onion Seeds - 1/4 tsp
  9. Asafoetida- 1/4  tsp
  10. Turmeric Powder - 1/2 tsp
  11. Salt to taste
  12. Green Chilli - 3
  13. Ginger Paste - 1tsp
  14. Garlic Paste - 1tsp
  15. Yogurt - 3/4 cup
  16. Fresh Coriander Leaves - 1-2 springs

Directions-


  • Chop onions. 
  • Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. 
  • Meanwhile, separate the cauliflower into big florets. 
  • Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. 
  • Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt. 
  • Chop green chillies and add. 
  • Sprinkle some water and toss to mix well. Cover and cook on medium heat for a minute. 
  • Add ginger paste, garlic paste and yogurt. Mix well. Cover and cook till the cauliflower is done. 
  • Serve hot, garnished with coriander springs.

Tuesday, August 14, 2012

Independence Day Rice ( Carrot- Spinach Rice)

Ingredients-
  1. Carrot- 1 (grated)
  2. Green Onions - 1 bunch (chopped)
  3. Spinach - 1 bunch (chopped)
  4. Cooking Oil - 2 tsp
  5. Butter- 1 tsp (melted)
  6. Rice- 1 cup
  7. Salt to taste
  8. Black Pepper Powder -  1tsp
  9. Cumin - 1 tsp
Directions - 
  • Fry grated carrot in a 1tsp of Oil and salt (according to taste), till the water dries.
  • In another pan, in 1 tsp of oil fry chopped green onion and spinach together with salt and black pepper powder, till all the water dries up. Remove it from the pan immediately.
  • Cook the rice with 1 tsp of butter, till it's half done.
  • Now, in a baking tray, add a layer of spinach and green onions at the bottom, then a layer of white rice, and lastly the layer of carrot.
  • Cover it with an aluminum foil.
  • Cook it in Oven for 15 minutes at 400 deg.
  • Take it out and let it cool down for 5 minutes.
  • Serve it hot with raita.

Thursday, August 9, 2012

Coconut Cake



Ingredients -
  1. All Purpose flour- 2 cups
  2. Milk Powder - 1 cup
  3. Baking Powder - 1tbsp
  4. Cooking Oil - 3/4 cup
  5. Whipped Cream - 1/2 cup
  6. Fresh Coconut (shredded) - 3/4 cup + 1/4 cup +1/2 cup
  7. Sugar - 1 cup





Directions -
  • In a pan, mix All purpose Flour with Milk Powder and Baking Powder.
  • In another pan, mix cooking Oil with Sugar and Whipped Cream.
  • Slowly, add flour mixture to sugar mixture, to avoid the lumps.
  • Now, add milk in small portions to make batter smooth.
  • Beat the batter just for 3-4 minutes.
  • Add 3/4 cup of Shredded coconut in a batter, and mix the batter for another 1-2 minutes.
  • Coat a baking pan with a layer of cooking oil and sprinkle some flour.
  • Transfer the batter to the pan, and sprinkle 1/4 cup of shredded coconut from the top.
  • Preheat the Oven, and keep the pan in an oven.
  • Cook for 20 minutes, and check if it's done or not by inserting a toothpick or a fork.
  • If it comes out clear, it's done.
  • Enjoy..................

Sunday, August 5, 2012

Oat Raisin Muffin

 About a week back, my neighbor and friend, came to visit me and brought a delicious Oat Raisin Muffin. It was so good, I couldn't stop myself and ate almost 5 muffins at that time itself. 

While chatting, I discovered the recipe of Oat Raisin Muffin is from a chef, who also happens to be her brother. I told her, I am gonna try this awesome recipe myself, and it really turned out delicious. Not too sweet and melts inside the mouth.

Ingredients - 
  1. All Purpose flour - 2 cups
  2. Milk Powder - 1 cup
  3. Baking Powder- 1 tbsp
  4. Sugar- 3/4 cup
  5. Whipper Cream - 1/2 cup
  6. Oats-1/2 cup + 1/4 cup (to sprinkle)
  7. Cooking Oil - 3/4 cup
  8. Raisin - 1/2 cup
  9. Milk as required 
Directions - 

  • In a big bowl, mix all purpose flour, milk powder and baking powder.
  • In another Bowl, mix sugar with cooking oil and whipped cream, mix to make all the sugar crystals dissolved.
  • In small portions, transfer mixture of flour in mixture of sugar, stirring it continuously.
  • Add a small portion of milk as required to make the batter thin, thin enough to make the spoon move easily in the batter.
  • Add 1/2  cup of Oats in the batter, and keep stirring for another 5 minutes.
  • 10 minutes of stirring is sufficient, just make a point no floor lumps are there in the batter.
  • Transfer the batter in a muffin cup by a Spoon and sprinkle some oats from the top.
  • Cook inside the oven for 15-20 minutes at 350 deg F.
  • Take it out, insert a toothpick in the center of cake, it comes out clear, your cake is done, If no put it again for 5 minutes, and repeat the process.
  • Put the cake outside of oven and let it cool down.
  • Enjoy it at room temperature.

LinkWithin

Related Posts Plugin for WordPress, Blogger...