Thursday, January 19, 2012

Aloo Gobhi

Serves 6

Aloo gobhi is a dry dish, which is made with cauliflower, potatoes and various spices. It is eaten during winter season when this vegetable is more easily available in India.

1 medium cauliflower, florets broken into small pieces
2 Potatoes, peeled and cubed into small pieces
1 small Onion, thinly sliced
1" Piece Ginger, peeled and finely chopped
1/4 cup Vegetable Oil
1 tsp Cumin Seeds
1 1/2 tsp Turmeric Powder
1 Tbsp Coriander Powder
1 tsp Salt
1/2 cup Frozen Green Peas, microwaved for 3 minutes
1 medium Tomato, chopped
1 tsp Chaat Masala
1 tsp Garam Masala
1/4 cup Cilantro Leaves, chopped

Heat the oil in a large skillet and add cumin seeds. Let it crackle then add ginger and fry for a couple of minutes. Now add onions and potatoes and cook for a few minutes till the onions sweat and the potatoes are a little soft.

Add turmeric and coriander powder. Mix in the cauliflower florets and salt. Stir well and add 1/4 cup water. Then cover and cook for 10 minutes on medium heat.

Add in green peas and tomatoes and cook till it is nice and tender. Sprinkle the chaat masala, garam masala and cilantro leaves. Serve it with any Indian bread along with any gravy dish.

Any leftover is a great filling for hot sandwiches the next day.

Monday, January 9, 2012


Serves 10-12

Phirni is a rice pudding which is richly infused with saffron and cardamom. 
It has a creamy texture and is very smooth on the palate. It is a perfect dessert for any get together.

1/2 cup Basmati Rice
7 cups Whole Milk
1 cup Half and Half
6 pods Green Cardamom, crushed
8-10 strands Saffron
1/3 cups Almonds
1/3 cup Raisins
1 cup Brown Sugar

Soak the rice for 1/2 hr and grind it coarsely in a blender and set aside.
Heat the milk, half and half, cardamoms and saffron in a stockpot on medium heat for 20 minutes. Now mix in the rice very slowly into the milk mixture by constantly stirring it so that no lumps are formed. Cook it for 5 minutes then add almonds and raisins and let it cook for 20 minutes. Add in the sugar and mix well. You can either serve it slightly warm or cool it in a fridge for 2 hrs. For a deeper flavor make it a day ahead before serving and add some milk in case it has become thick.