Recipe- Gobhi Tandoor Se

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- Semolina Bites

Semolina Bites

Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp

Method

• Take suji in a bowl add curd and salt, mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 0.5- 1 hour.

1. Steam Method

• Heat a steamer and grease the plates.
• When done add the eno salt to the semolina paste and mix well (Fig 1).
• greased plates.
• And steam for 20 minutes.

• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).

2. Microwave Method

• For that half fill a big wide microwave safe bowl with water.
• And microwave for 5 minutes.
• Meanwhile grease a microwave safe bowl and keep aside.
• Now add the eno salt to the semolina paste and mix well (Fig 1).
• greased microwave safe bowl.
• And place this bowl in the water filled big and wide bowl (Like a double boiler system).
• Cover with another bowl and microwave for 10 minutes on high.

 

• When done remove from the bowl and allow to cool (Fig 3).
• Now take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
• Add curry leaves and green chili, fry (Fig 6).
• Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
• Serve hot with coconut or daal chutney.

 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Whole Wheat Cake

Eggless Whole Wheat Choco Walnut Cake in Microwave

Buttermilk 1 cup

Method

• Take a wide and deep microwave safe bowl and grease well with oil or butter.
• In another bowl Sift Aata + Chocolate Powder + Baking Soda + Baking Powder for 3 times. 
• In the third time add walnuts while sifting so that walnuts gets the coating of aata. 
• By this all the dry ingredients will go down and the aata coated walnuts will remain in the strainer. Keep aside.
• Now in another bowl take oil and buttermilk, Mix well.
• Add sugar and mix well.
• Now add the dry ingredients and mix well.
• Add coated walnuts and mix well.
• Now pour this in to greased bowl and microwave for 10 minutes on high.
• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes.
• Now with the help of a sharp knife remove the cake from the sides of the bowl.
• Flip over a wired rack or grill and tap a bit the cake will come out easily. 
• Let it cool for 5-10 minutes.
• Cut when cool enough.
• Serve warm.

Tips

Check if your baking powder is not too old otherwise cake will not rise well. 

You may top the cake with chocolate sauce as well while serving.

Recipe- Khandvi

Khandvi

Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp

Method

• Take curd in a deep bowl and beat well.
• Add sieved besan and mix well.
• Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
• Add water and mix to a batter (make sure no lumps are formed).
• Take 3-4 plates and grease with oil. Keep aside.
• Take a heavy bottom or a non stick pan and heat on high flame.
• Add this batter and keep stirring on high flame until a boil.
• Reduce the flame to low and keep stirring for another 5-6 minutes.
• The batter will looks more shiny and thick.
• Switch off the flame and spread this batter on greased plates in a thin layer.
• This will set and dry in another 5 minutes.
• Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
• Roll them tightly and place in a serving tray. Keep aside.
• Now heat oil in a small pan on high flame.
• When oil is hot enough add mustard seeds and let it cracker.
• When done add green chilli and fry.
• Now add water, lemon juice and sugar and let it boil.
• Pour over the khandvi pieces and garnish with coconut.
• Refrigerate for 1-2 hours.
• Serve chill with tamarind chutney.

Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.

Recipe- Vegetable Cheela

Suji Vegetable Cheela

Ingredients (4 nos)
Suji/ Semolina 1 cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt 1 tsp or according to taste
Chopper onion 1 medium
Chopper tomato 1 medium
Chopper capsicum 1 medium
Chopped potato 1 small
Chopped paneer 2 tbsp
Ghee/ Oil to fry

Method

• Take suji in a deep bowl add curd and salt and mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 1-2 hours.
• Add chopped vegetables, black pepper and pinch of salt mix well.
• Heat non stick tawa on a medium flame.
• Apply 1 tsp ghee or oil on the tawa and wipe with a clean cloth.
• Pour some mixture (around 3-4 tbsp) over the tawa and spread in a round shape.
• Apply ghee or oil on the sides and cover with a lid. Turn the flame to low.
• Check in 2-3 minutes if upper side of cheela is cooked turn carefully and let this side also cook. 
• Flip again if needed, when looks crispy on both sides serve hot with ketchup.

Tips
You can use yellow or red capsicum as well to make the dish more colorful.
You can use your choice of vegetables.

according to your child taste and tolerance.