Ingredients
Gobhi/ Cauliflower 1 medium
Hung Curd 2 cups
Onion 1 medium (Finely Chopped)
Ginger Garlic Paste 1 tbsp
Red Chili Powder 2 tsp
Asafoetida/ Hing 0.5 tsp
Haldi Powder 1 tsp
Ajwain Seeds 1tsp
Roasted Jeera Powder 1 tbsp
Aamchur Powder 1 tsp
Coriander Powder 1 tbsp
Salt 1 tsp 
Black Salt 1 tsp
Dry Kasoori Methi Leaves 2 tbsp (Roughly Crushed)
 Oil 1 tbsp
Laung/ Clove 2 nos
Curd 2 tbsp

Method

• Wash and clean gobhi properly and cut unwanted stems.
• In a big pan boil some water and add a pinch of salt and laung.
• Add washed gobhi to the boiling water, cover the pan and cook for 2-3 minutes. 
• Remove gobhi and wash with cold water.
• Keep on a grill so that all excessive water runs away.
• Now for the marination take hung curd in a bowl (Fig 1).
• Add finely chopped onion, ginger garlic paste, red chili powder, hing, haldi powder, ajwain seeds, roasted jeera powder, aanchur powder and coriander powder. Mix well (Fig 2).
• Now add kasuri methi leaves and mustard oil. Mix well (Fig 3).
• Add salt and black salt. Mix well (Fig 4).
• Now grease a baking tray and keep aside.
• Hold gobhi in ur hand with bottom upside and start filling marination inside (Fig 5).
• Fill it as much as you can making sure it goes deep inside (Fig 6).
• Now turn the gobhi and place in the center if a greased baking tray.
• Apply a thick layer of marination over the gobhi so that it covers full (Fig 7&8).
• Make sure to save 3-4 tbsp of marination for later use.
• Refrigerate this for atleast 4-5 hours or overnight for better results.
• Now when you want to serve preheat the oven at 200°C.
• When oven is preheated take the gobhi out of the refrigerator (Fig 9).
• And bake it for 30 minutes at 180°C.
• After 30 minutes bake it for further 10 minutes at 210°C.
• When done take it out of the oven and let it cool down to handle (Fig 10).
• Meanwhile mix 2 tbsp of curd with left over marination.
• And spread this in a serving plate (Fig 11).
• Now arrange tandoori gobhi in the center of serving plate (Fig 12).
• And cover the sides with hot steamed rice (Fig 13).
• Serve hot.

Tips
Make sure to cut down the center hard stem of gobhi.
Start filling the marination only when all water is drained properly and gobhi is dry.
You may also serve this with chapati, paratha or puri.

“Be Vegetarian be Happy”

Recipe- Spicy Tahari

Tahari 
(Potato and Cauliflower cooked with Rice in Indian Spices)

Ingredients
Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
1 medium (Washed and separated in florets)
Water 2 cups 
Salt 1 tsp or as per taste

Roasted Jeera Powder 2 tsp

Garam masala 1 tsp

Ghee 2 tbsp

Asafoetida/ Hing 2 pinch

Cumin Seeds /Jeera 1 tsp

Black Pepper whole 1 tsp

Bay Leaves /Tej Patta 4-5 nos

Cloves /Laung 4-5 nos

Big Cardamom /Badi Elaichi 2 nos

Onion 1 big (Sliced lengthwise)

Green Chili 3-4 nos (Roughly chopped)

Ginger 1 inch (Sliced lengthwise)

Turmeric Powder 1 tsp

Coriander Powder 4 tsp

Red Chili Powder 2 tsp

 

Method

• Drain the soaked rice and keep aside.
• Take ghee in a non stick pan and heat on medium flame.
• When ghee is hot enough add hing and jeera and let it cracker.
• Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
• Now add sliced onion and fry till pink in color.
• Add chopped green chilis and ginger, fry till change in color.
• Now add turmeric powder, coriander powder and red chili powder, fry.
• Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
• Now add salt and water and let it boil.
• When boil comes add washed and already soaked rice, mix very gently.
• Cover the pan and turn the flame to low.
• Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
• But if rice is not cooked, cook it for further 3-4 minutes on low flame.
• Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala. 
• Serve hot with green chutney and curd.

Tips

Use only basmati long grain rice.

While washing rice be gentle as do not want to mash it.

Use only soaked rice for around half an hour.

Its important to drain the rice before proceeding as we do not want extra water in rice. 

You may also use variety of vegetables here.

Adjust salt and chili as per your taste.

For more aroma and taste top with 1 tbsp of ghee while serving.

 

Recipe- Veggie Wheat Steamed Dumplings

VeggieWheat Steam Dumplings

Ingredients
For Dumplings
Grated Vegetables 1 cup 
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 

Method

• Take all grated vegetables in a deep bowl.
• Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
• In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
• Add this to dough with ginger, green chilli, and oil.
• Mix well and make a paste like dough.
• (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
• Now pour sufficient water in a steamer and let it heat. 
• Make small sized balls out of the dough and arrange on the greased plate.
• Now steam these for 20 minutes
• Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
• Keep aside and let it cool completely.
• When cool cut each dumpling into four piece and keep aside.

Now when you want to serve

• Take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add mustard seeds and let it cracker.
• Now add sesame seed and fry until golden brown in color.
• Now add dumplings and toss on high flame until change in color.
• Cover the pan and switch off the flame. 
• Open in 5 minutes and serve hot with green chutney or tamarind chutney.   

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger. 
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.

 

“Be Vegetarian be Happy”

“Live and Let Live”

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Recipe- Gobhi/ Cauliflower Manchurian

Gobhi/ Cauliflower Manchurian

Ingredients
Gobhi 1 medium (Separated in florets)
Green Chilli 2-3 nos (Finely chopped)
Spring Onion 4-5 nos (Roughly chopped)
Onion 1 large (Roughly chopped)
Carrot 1 small (Finely chopped)
Capsicum 1 small (Finely chopped)
French beans 7-8 nos (Finely chopped)
Ginger Garlic paste 2 tsp
Soy Sauce 4 tbsp
Vinegar 2 tbsp
Tomato Ketchup 1 tbsp
Salt 1 tsp or as per taste
Crushed Black Pepper 1 tsp
Corn Flour 5-6 tbsp
Oil 2-3 tbsp + to fry

Method

• Wash and blanch gobhi and keep aside.
• Take corn flour in a deep bowl and mix with sufficient water to make a thick paste.
• Add salt and pepper mix well. Cover and keep aside for 5 minutes.
• Now take sufficient oil in a pan to fry on medium heat.
• When oil is hot enough dip gobhi florets in corn flour paste and deep fry till golden brown.
• When done, remove on absorbent paper and keep aside.
• Now heat 2-3 tbsp oil in a pan, add chopped onions and fry until pink in color.
• Now add ginger garlic paste and fry.
• Add chopped spring onion bulb and chopped green chillis and fry
• Now add spring onion green, capsicum, carrot, french beans and stir fry on high flame.
• Now add Tomato ketchup, soy sauce and vinegar mix well and reduce the flame to low.
• When boil comes add 1 tbsp of corn flour left over paste and stir continuously so that no lumps form.
• Add sufficient water to adjust the thickness of sauce. 
• Add some salt and crushed black pepper, mix well.
• Now add the fried gobhi and mix well.
• Check the consistency of sauce if it seems too dry sprinkle some water.
• Cover and keep for 4-5 minutes on low flame.
• Top with 1 tbsp soy sauce and 1 tsp vinegar.
• Mix gently and serve hot.

Tips
Be gentle when you mix fried gobhi with sauce.
You can adjust the chilli and soy sauce as per your taste.
If you want gravy thickness add some more water and boil.
You can serve either as a starter or with plain rice or noodles.