CAULIFLOWER MASALA

Cauliflower masala is a fool proof one and can taste with any kind of roties or puri or with simple jeera rice. It has a very slight sweet taste with a mild spiced, thus making it an excellent gravy. I have used Almonds as it gives a smooth texture and richness to the gravy :)

INGREDIENTS

250 Grams Cauliflower florets.

2 Onions

5 Small Pearl Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Jeera

8 Almonds

2 tsp Red chilly pd

1/2 tsp Yellow pd

2 tsp Coriander pd

1 tsp Garam masala

Pinch of Ajwain

1/4 tsp Milk

Water as needed.

Coriander leaves for garnish.

2 tbsp Oil

Salt to taste

METHOD

Clean the florets and soak them in salt turmeric warm water for about 10 min. Drain and keep it side. Then Marinate the florets with salt and red chilly. Shallow fry them until half cook and keep it side.
Heat oil in a kadai. Add in onions and fry till its half cooked. Then the ginger garlic paste and tomato. Sprinkle salt and let it cook till tomato becomes mushy. Then add in red chilly pd, turmeric pd and coriander pd and mix well. Allow them to cool.
Blend the masala along with almonds into a smooth creamy paste.
Heat oil in a another pan. Add in jeera and chopped pearl onions. Then add in the grounded onion tomato paste and mix well adding milk into a thick consistency. Add adequate water as per thickness of gravy. Time to drop in the fry ed florets into the gravy followed by ajwain and a sprinkle of garam masala on top. Cover it and let it cook for about 5 min under low flame. When gobi is almost cooked, switch off the flame and Garnish with coriander leaves and serve hot.

ENJOY!!

QUICK MANGO ICECREAM

I adopted this super simple chilled delight from Milkmaid site. Its so simple that you can include ur kids too. No doubt they would love to prepare with full excitement and with love :) So do try with ur kids and relish the chilled hommade mango icecream :)

INGREDIENTS

3 Ripe Mangoes puree.

3 Cups Chilled Milk

2 Cups Fresh Cream

Pinch of Vanilla essence.

1 Tin Milkmaid

METHOD

Whip the cream lightly until fluffy and keep itside.

Now in a big bowl, mix the mango puree, milk and milkmaid with a electric beater for about 2 min. Add in the cream and vanilla essence and fold the mixture until its well mixed up.

Drop the mixture into the container and place it into the freezer.

When the icecream is half set, remove and whip again and freeze it. Repeat the process 2 times. This makes the icecream super soft.

Scoop and serve chill :)

ENJOY!!

PUMPKIN DAAL CURRY

Pumpkin daal curry is a very simple, quick and healthy dish goes well with rotis or phulkas. Despite its quick cooking time, this dish has a rounded flavour. The addition of fresh coconut with a dash of hing mixed with cooked creamy pumpkin gives this curry a perfect taste. Its slight sweet with a mild spicy of chillies in it. I love to have this curry with rice porridge as well :) Do try out guys !

INGREDIENTS

2 Cups Pumpkin pieces.

1/2 Cup Moong dal (cooked)

1 Cup Coconut grated.

3 Dry Red chilly

2 Green chilly

1 tsp Turmeric powder.

2 tsp Mustard seeds

Few Curry leaves

1 tsp Hing

2 tsp Coconut oil

Salt to taste

METHOD
Heat oil in a kadai. Add mustard seeds and allow to splutter. Add in curry leaves, green chilly and dry red chilly and saute. Drop in the pumpkin pieces with salt, turmeric powder and water and allow to cook under low flame for about 8 to 10 min. Once its done, add cooked moong dal and stir. Add water according to the consistency you need. Sprinkle hing and add fresh grated coconut and stir well.

Serve hot.

Enjoy!!