Topic started by Jasper Bailey (@ bc-kam-a53-01-25.look.ca) on Thu Sep 26 16:48:44 .
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Potato, cauliflower dish cooked with mild herbs and spices, please if anyone has the recipe please email me |
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Responses:
- From: Mini (@ dsc01.ati-ga-6-38.rasserver.net)
on: Thu Sep 26 21:47:05
Cauliflower 1,small
Potato 3,medium
Onion 2
Tomato 2
Green chilly 4
Cumin seeds 1/4 tsp
ginger 1 small piece
Turmeric pdr 1/4 tsp
Garam masala 1/2 tsp
chilli powder 1/2 tsp
Oil 4 tbsp
salt
cilantro leaves
Clean the cauliflower and cut into small pieces.
Peel and cut the potatoes into small cubes.
Heat oil in a heavy bottom pan and fry the cumin seeds. Saute the onion(finely chopped), ginger and green chilli for a few minutes. When the onion turns brown, add chopped tomatoes and masala powders. fry for a few minutes till the tomatoes are soft. Now add cauliflower and potatoes with salt and water.. Cover and cook with occasional stirring.
Decorate with chopped cilatnro leaves.
This is a good side dish for chapathi
- From: Hemant (@ 12-233-223-112.client.attbi.com)
on: Thu Sep 26 23:11:00
Hey Mini,
Jasper will jump out of his seat if you ask him to use four green chillies and half a spoon of chili powder.
Give him milder version.
It would be a good idea to make thick gravy version with onion paste .Try it out.(for u Mini)
- From: Mini (@ dsc03.ati-ga-6-115.rasserver.net)
on: Fri Sep 27 12:32:50
Ooops I didn't think that much. Thank you Hemantji. Jasper, adding the spices and masala powders to Indian recipes is always up to your taste. The measurements I gave is for the spicier version. If you like it less spicy, please reduce the no. of green chillies and red chilli powder.
And Hemantji, regarding this onion paste, I have a question to you. Many of your recipes use onion paste instead of chopped onion. When I tried your palak paneer using onion paste as you told in the recipe, the curry had a taste of raw onion. Why is that? Is that the way it should taste when we use raw onion in the gravy? I really don't liike the taste of raw onion. So I use finely finely chopped onion in your recipes.
- From: Hemant (@ 12-233-223-112.client.attbi.com)
on: Fri Sep 27 23:33:34
Hello Mini,
When you add onion paste, it should be fried in spices and oil/ghee till it leaves oil/ghee and turns slightly brownish.
This adds to the taste and raw flavour of onion will not be there.
- From: Mini (@ dsc01.ati-ga-5-81.rasserver.net)
on: Sat Sep 28 00:23:45
I did. But I din't fry till brownish as the paste was sticking to the pan. That could be the reason it tasted raw. I will be careful next time.
- From: funcook (@ toronto-ppp228631.sympatico.ca)
on: Sun Oct 20 00:39:30
Onion paste in Alu Gobhi? Onion pastes are normally used in commercial retail or banquet caterings, to produce gravies and or sauces. Mini's recipe is great sans the onions. Onions will mask the simplicity of this great and simple vegetable. A good Alu Gobhi should be cooked without water. Remember to add potatoes before the caulifower, as potatoes take longer to cook, and absorb most of the moisture, leaving the caulifloer florettes intact. The cauliflower should be added, when potatoes are almost half done. Use of tomatoes, is a matter of personal option. It could be replcaed with a dash of lemon juice but not neccessarily. Alu Gobhi, would in such a case, without the onions and tomatoes, take in more oil, which could be discarded after cooking. Some recipes omit the turmeric too, but this is rare as in Jeera Alu. Personally I prefer the turmeric. A garnish of fine juliennes of ginger complements the cilantro.
- From: Hemant (@ h-66-166-22-60.snvacaid.covad.net)
on: Thu Oct 24 16:51:24
Hello Funcook,
Yes, it is strange for me too to see Aloo-Gobhi with gravy.
But believe it or not, I have tasted some great Aloo-Gobhi in Delhi both with and without gravy.
You are absolutely right when we cook Gobhi,
It must be cooked in oil minus water at a low flame.Great flavour and taste results if cooked in own juice/light oil.
I am looking forward to your posting more recipes since we have lost two stalwarts recently.
- From: funcook (@ 209.167.184.98)
on: Fri Oct 25 16:33:15
Hello Hemant! By all means, I would try and restrict myself to comments on food only.
I do agree that Aloo Gobhi is also made with a gravy like sauce, and for a fact I cannot recollect any restaurant that does not use a sauce. Blame the neo-classical gourmets for that. Exporting half-baked ideas to the world about Indian foods. Aloo Gobhi should not and is not restricted to the Recipe from Mini. Aloo Gobhi for that matter is a popular combination of vegetables probably made in most of the homes in India prepared in different ways, each as original and authentic as it should be, with or without sauce, watery or dry, coconut or onion based gravy and so on. Certainly this recipe does not call in for the Aloo Gobhi our neo- classicals have exported to the world. But to answer Jasper's query about Aloo Gobhi, a sauce based Aloo Gobhi is more appropriate. I suspect Jasper has had this in some Indian restaurant which is invaded by the neo-classicals. My thoughts probably may sound contradicting to what I mentioned earlier, but this is the state of Indian foods when I said there is no school or thought attached to it and no authority for standards. We have laid it open to be massacred by anybody and all. Curry is an example.
- From: divyasengar (@ ip68-6-214-128.sd.sd.cox.net)
on: Wed Nov 10 20:21:59
it was`fun reading the recipies ,I wannt to make some mvithaii for diwali suggest me something that can be made with milk and not khoya
- From: Vasumathi Rao (@ 219.64.139.89)
on: Sat Nov 20 09:11:09 EST 2004
hey i do i get into this forum, i would love to interact in this group and improve my cooking skills..:)
Vasumathi
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