Wednesday, December 29, 2010

Pumpkin Bread

Pumpkin bread is a fall season favorite, and I have been meaning to share it with you for a while.  Soon after making the Pumpkin Pie for Thanks-giving,  I baked this bread.  It is lightly sweetened, making it perfect for breakfast and spicy enough to make it interesting as an evening snack.

   Christmas weekend kept me busy hopping from one get together to another, and I had a full- house of wonderful friends even the day before.  It has been a great year as far as celebrations go and I have no reason to complain.  It’s all good.

   Well! maybe I should not have said that quite so fast.  With both my children home when I am not partying, I am dancing to a different tune-theirs!  When I am not cooking, I am trying to act as mediator in the millionth fight they get into.  Then comes cleaning, and my laundry basket always seem ominous.  One of these days, I fear it will take on a life of its own and crawl up to me demanding attention. 

   While I struggle with the nuisances of daily life, I hope you stay warm and have a fantastic day!

Pumpkin Bread

I just love the color of it :-)

Pumpkin Bread

This is so easy peasy and tatsy !

Pumpkin Bread


Ingredients:

Canned pumpkin puree- 1 cup
Olive oil- 1/2 cup
Sugar- 1 cup
Eggs- 2
Sour cream- 1/3 cup
Baking powder- 1/2 tsp
Baking soda- 1 tsp
Flour-1 1/2 cup
Chopped walnuts- 1/2 cup
Nutmeg Powder- 1/4 tsp
Cinnamon Powder- 1 tsp
Cloves powdered- 1/4 tsp

Method:

1.Sift together the flour, baking powder, baking soda and the spices in a large mixing bowl.
2.Preheat the oven at 350 degree F and grease a 9 by 5 inch loaf pan.
3.Mix the pumpkin puree, oil, sugar, eggs and sour cream using a hand blender.
4.Fold in the flour mixture alternating with the nuts and pour into the prepared loaf pan.
5.Bake for ~45-50 minutes or until a skewer inserted comes out clean.
6.Cool on a wire rack.


Recipe Adapted from:Easiest and best Coffee cakes and Quick breads-Renny Darling
Contributor: Namitha

Wednesday, December 22, 2010

Gingerbread Cookies

I have been baking a lot these days, mostly cookies, to give friends and also for us. Yesterday we finished the last batch of cookies and the kids had a fun time (and their mom had a not-so-fun time!) decorating them.  Are you all set for the holidays?

Gingerbread cookie is a classic and indicative of this holiday season more than any other cookie in my opinion.  My daughter decorated the Ginger Bread cookies and by the time my son awoke from his nap we were glad to have been done with them.  But there was no way of escaping him from helping out with sprinkling some edible pearl on the sugar cookies.  (If you want to bake sugar cookies, here is the link)

Traditional cookies that are a treat to the eyes and to the tummy, especially for you!

Gingerbread Cookies

This is how our Gingerbread Men look like ;-) My kids enjoyed making buttons for them

Gingerbread Cookies

My dining table was looking so festive with all these and some Sugar cookies I made (you could see them in the goodie bag, green color X'mas trees)


Gingerbread Cookies

Gingerbread X'mas Tree, decorated by my 9 year old :-)

Gingerbread Cookies


Ingredients:

All purpose Flour- 3 cups
Baking Soda- 1 tsp
Cinnamon - 1 1/2 tsp
Ginger Powder- 1 tsp
Nutmeg Powder- 1/4 tsp
Ground Cloves- 1/4 tsp
Freshly Ground Black Pepper- 1/4 tsp
Salt- 1/2 tsp

Unsalted Butter- 1/2 cup
Vegetable Shortening- 2 Tbsp
Granulated white sugar- 1/2 cup
Unsulfured molasses- 2/3 cup
Egg- 1 large

Method:

1.Sift together the flour, salt , baking soda and spices into a large mixing bowl.
2.Beat together the butter (at room temperature) and shortening till they are combined well.
3.Add in the sugar and beat till it is creamy.
4.Add the molasses (spray your measuring cup with oil so that it will not stick) and beat well.
5.Beat in the egg too.
6.Slowly fold in the flour mixture till everything is combined well.
7.Make 2 equal sized discs out of the dough and cover them with plastic wrap and chill for at least a couple of hours or until the dough is hard enough to roll.
8.Preheat the oven at 350 degree F and line 2 baking trays with parchment paper.
9.Take out the dough and wait for a few minutes before you start to roll it.
10.Lightly flour the surface and roll out the dough until it is 1/8 inch thick and using a cookie cutter cut into desired shapes and keep them on the baking sheets.
11.Chill the cut cookie dough again for 10 minutes before you bake them.
12.Bake for about 12 minutes or until the sides start to brown.
13.Cool on wire rack and decorate once it is completely cooled.
14.Store them in an airtight container after the icing is completely dry.





For Royal Icing:

Confectioner's sugar- 1 cup
Vanilla extract- 1/2 tsp
Egg whites poder/Meringue powder- 3/4 Tbsp
Warm water- 2 Tbsp

1.Mix the egg whites powder and warm water using a whisk, till it is frothy.
2.Mix in the confectioner's sugar and beat till it is very stiff and shiny.
3.Transfer into a pastry bag with a narrow tip and decorate the cookies.


Notes:

1.The original recipe called for light brown sugar instead of white sugar.
2.The icing hardens really fast, so keep any unused icing covered.
3.If you do not have a pastry bag then fill the icing in a ziploc bag, zip the bag and cut a small edge in one of the corners and decorate (That's what I did ;-)
4.This gives about 3 dozen cookies.

Last but not the least We would like to share a goodie bag with you all, the wonderful readers of Collaborative Curry, to say Happy Holidays !!!

Gingerbread Cookies

Contributor: Namitha
Recipe Adapted From : Foodnetwork.com

Monday, December 20, 2010

Spanish Rice

   I like Mexican food, fajitas being my favorite.  The restaurant Si Senor next door to us does a fine fajitas .I am still perfecting the recipe for the fajita but in the mean time I want to share the Spanish Rice recipe.  The internet is gravid with recipes for this rice and mine is no different.  If you have never tried this dish before please give it a go because this is very tasty and the way I see it, most Indian curries will be a great accompaniment with this rice.      

 Mexican Tomato Rice

The following recipe is mild feel free to tweak the spices to your liking.

Mexican Tomato Rice

Ingredients:
Rice - 2 cups (long grain)
Chicken Broth - 4 cups
Tomato Paste  - 2 Tbspn
Chili Powder   - 1 Tspn (you can avoid this if you don't want it spicy)
Garlic              - 4 pods
Onions            - 1 cup chopped (about 1 medium onion)
Cumin Powder - 1 Tspn
Anaheim Pepper - 1 (mild pepper) chopped (If you want to replace it with any other pepper of your choice its fine just make sure you know which one is hot and mild)
Oil - 2 Tbspn

Method:
1. Wash and drain long grain white rice
2. Saute onions and garlic, when garlic becomes aromatic add rice and fry for about 3 to 4 minutes or until th rice crackles
3. Add the tomato paste diluted in about 4 Tbspn of broth and the cumin powder. Mix in. .
4. Pour the remaining broth and bring to a boil.  Reduce flame and cook on very low flame until all the water is dry.
5. Fluff the rice with a fork and serve

Contributor: Sunitha

Friday, December 17, 2010

Thumbprint Cookies

"Give me more!" I am telling you, these cookies have that effect!  Hopefully, baking cookies is on top of your list because that’s what I have got for you today.  Thumb print cookies with a dollop of preserves. Yummy!

 Not only cookies, wine and other baked goods fill my mind, but also Christmas songs.  I refer especially to the popular number “Jingle Bells".  My lil imp can sing the first two lines of this one, and sometimes sings it at the most unreasonable of times, I should say.  Check out what happened to us recently while shopping.  It borders bizarre.

Thumbprint Cookies

So, the other day we were in a shop, and my son with his endearing smile and big eyes won the shop owner's heart.  It’s not a marketing tactic, but my sons charm is what I would like to believe, I insist.  The lady offered him a pick of stickers from a loaded tray.  She said pick up what you like, and my son grabbed the whole tray.  Whoa! In my embarrassment and trying to teach my boy some manners I said ever so sweetly “No, not the tray just a couple of stickers.” Ah.. hem!,  he turned around, rolled his eyes at me meaning ‘keep out of this!’  You know what happens next, I rolled my eyes and insisted, "No!"  And then to my shock my son broke into singing, “Jingle Bells!” and hopping mad all at one!  OMG! Can you see my embarrassment.  It was palpable.  I had a terribly upset child singing jingle bells hopping mad in a crowded department store! Can you believe this?

Thumbprint Cookies

I prayed: May the earth open and take me into her chasm but nothing of the sort happened.  The saving grace was the understanding customers and shop keepers.  They took it jest laughed and smiled.  However, I could not but over hear people say “Now angry child singing in frustration is a first!”

   My daughter did this too!  Is this strange????? Oh! Please do tell me you have had an experience like this with your child.  If you don’t I will be forced to believe I am having some strange happenings going on with my kids. 
Thumbprint Cookies

Now to restore sanity lets all go bake!.  Enjoy :)

Ingredients:

Flour- 1 cup
Egg,large- 1 separated
Unsalted Butter- 1/2 cup
Salt- a pinch
Granulated White sugar- 1/4 cup
Pure Vanilla Extract- 1/2 tsp
Finely chopped,lightly toasted Nuts- ~3/4 cup
Jam/Preserve of your choice- 1/4 cup

Method:

1.Beat the butter and sugar till it is smooth and fluffy.
2.Add the egg yolk and beat until everything is combined well.
3.Add the vanilla and salt and mix well.
4.Now add the flour and beat well until it is mixed into the wet mixture.
5.Keep the dough in the refrigerator for about 30 minutes.
6.Beat the egg white lightly, till it is frothy.
7.Spread the chopped nuts on a plate.
8.Preheat the oven at 350 degree F.
9.Roll out the dough into 1 inch balls and dip them in the prepared egg white.Roll them in the chopped nuts and keep on a baking sheet lined with parchment paper.
10.Now using your thumb/the back of a wooden spoon make indentation on the top of each cookie.
11.Do the same for the rest of the dough.Keep the cookies one inch apart.
12.Bake for about 15-16 minutes or until the nuts are browned well.
13.Cool on a wire rack and store in airtight container.
14.Fill the cookies with 1/4 tsp of jam just before you serve.

Notes:

1.You could use any nuts of your choice for making this. I used a mixture of Pecan and Almonds.
2.If you are planning to serve the cookies the same day you bake them, you could fill the jam before baking and you may have to extend the baking time for a couple of minutes. (I never tried this since I always store them for at least 2-3 days)
3.I toasted the nuts in microwave, on high for about 1 and a half minute.

Adapted from here and here.

Contributor: Namitha

Wednesday, December 15, 2010

Chocolate-chip Walnut Cookie

The Christmas fever is not only on the radio, but my mail box is brimming with fliers that take more than a pair of hands to haul home!  The green, white and red colors permeate everywhere.  I am not complaining.  I love this season, and I am finding out that these fliers, as painful as they are for the mess it creates and the greed that it suggests, can also be useful.  Prop for photography is my suggestion.     
Chocolate Chip Cookie
 

The recipe for this cookie is from 'Joy of Baking.’  It’s a nice, chewy cookie and I am loving the walnuts and chocolate chips incorporated into each bite .  Last year, around this time, I made a lot of cookies with a friend of mine which I have shared on the blog.  This year, I have to do this by myself, but fondly remember all my friends. 
 
Chocolate Chip
  
During this season of love and gratitude, I have many things to be thankful for - especially friends.  Whether you have a reason or not, bake some these cookies, if only to relish the decadence.   

Chocolate Chip Cookie

Ingredients:

All Purpose Flour - 2 1/4 cup
Butter                   - 1 cup
Sugar                    - 3/4 cup
Brown Sugar         - 3/4 cup
Eggs                      - 2
Vanilla                   - 1 1/2 tspn
Baking Soda         - 1 tspn
Salt                       - 1/2 tspn
Chocolate Chip     - 1 1/2 cups
Walnuts Chopped - 1 Cup

Method:

1. Preheat oven to 375 D F
2. Mix together flour, salt and baking soda and set aside
3. Take a large bowl and using a hand mixer beat butter and sugar till creamy
4. Add egg one at a time beating well after each addition
5. Add the vanilla essence and then add the flour mixture in and on low speed blend in the flour
6. Now add the chopped walnut and mix.
7. Using spatula incorporate the chocolate chip cookie into the batter so that the chocolate chip don't break
8. Drop 2 Tbspn of batter onto a cookie sheet and bake for 10 - 12 minutes or until edges of the cookie turn color

This recipe is from joy of baking website.  I have not adapted much except that I used bitter chocolate chip cookie which is my personal preference.  All credits to joy of baking it is a wonderful recipe.  Please find the original here

Courtesy: Joy of Baking

Contributor: Sunitha

Monday, December 13, 2010

Hot Chocolate

Hope you all had a terrific weekend. I have been following the news about the big snow storms in many parts of the US. I hope you are safe and warm wherever you are!.  In Colorado, we have  yet to see snow showers this year, which is rather unusual.  A part of me is glad that I can still walk out easily without worries of black ice, shoveling and the likes, but the other  part of me is apprehensive about missing a white Christmas.

The mercury levels are still low enough, and on these cold days something like hot chocolate to keep warm is welcomed. I made this keeping my kids in mind, and I am glad to say they loved it.  This is not a unique recipe I am sure, but a gentle reminder in case you are missing it.  A wonderful chocolaty drink! :-)

This is so good not only for the kids, you will enjoy it also.  Smack!

Hot Chocolate

Serve with some whipped cream on top

Hot Chocolate

Or as it is !

Hot chocolate

Ingredients:

Semi Sweet Chocolate- 2 ounces
Milk- 2 cups
Sugar- 1 1/2 Tbp
Vanilla - 1/2 tsp
Whipped cream to decorate

Method:

1.Chop the chocolate coarsely.
2.Boil the milk and sugar till it starts bubbling, but not boiling much.
3.Add the chopped cocoa and let it melt well by stirring for about 2 minutes.
4.Add the vanilla,stir and pour into warmed cups.
5.Serve warm with some whipped cream on top or just like that.

Contributor: Namitha

Friday, December 10, 2010

Coffee Cake

The name is a misnomer. If you are thinking there is any taste of coffee in this cake, there is not. I am sure you know this, but I just have to write about it because I was fooled too many times. Either while looking up recipes or buying a cake at the store the lack of coffee as an ingredient in the first and lack of it in the later has always had me boiling. When I first looked up a recipe for coffee cake, I was hoping to find one with coffee flavor, and when I did not, I was quite angry. I was appalled that there could be such huge discrepancies in a recipe. These small things always make me wonder about language in general, and how some things came to be called what they are called!

Coffee Cake

Now I know this is a cake meant to be had with coffee, or on a break or chat (gossip) with friends. According to questionable intelligence from Wikipedia, (I say this because the article has a note on top "This article does not cite any references or sources" ) these cakes are generally square or rectangle. Now with so many things going wrong beginning with the name for these cakes, I baked mine in a pie pan and hence it was round, obviously. Please do use the measurements and guidance for pan size given below for best results.

Collaborative Curry

The recipe is from a friend at my Bible class on Wednesdays. About 15 ladies, including me, meet and have a terrific time of learning and sharing. We take snacks to have with tea or coffee during these sessions. This one was brought by Emily and was a huge hit with us all! Since she knew about my blogging, I was asking her about the recipe. She typed it out neatly and sent me an email of the recipe. She was very generous to share this recipe! I am enjoying this cake with a cup of coffee as I write. To generous friends and family here is quick, painless, tasty recipe.

Coffee Cake

To talk about the cake itself it is nice, sweet, and oh-so-buttery. Calories yes, but very quickly made, AND it is a fantastic option when you have someone visiting on short notice. I love recipes which can be put together quickly, especially when I have to cook a lot of main courses and dessert generally takes the least priority.

Enjoy a pleasant weekend!

Ingredients:
1 1/2 C. flour
1 C. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla

Combine the above ingredients.

Take 1 egg and mix well with a fork in 8 oz. cup. Fill the remainder of the cup with milk to the 8 oz. mark.
Combine the dry ingredients and the egg mixture. Pour in to a greased 8x8 pan.

Combine 1/2 C. brown sugar and 1 tsp. cinnamon. Sprinkle on top of the batter.

Bake @ 350 degrees for about 35-40 minutes. (Until toothpick inserted comes out clean.)

As soon as coffee cake comes out of the oven, prick holes all over the cake with a toothpick and pour 1/2 Cup melted butter over the cake.

This doubles very well using a 13x9x2 pan.

Contributor: Sunitha

Wednesday, December 8, 2010

Braised Mustard Greens

Braise - to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. (Courtesy; dictionary.com)

If you live in the Southern states of the US., you will be familiar with cooked greens, braised in bacon fat. I used mustard greens to mimic this at home, but with chicken stock. It's simple and a nice accompaniment with baked or fried chicken and mashed potato.What a comfort food during winter days !!

2010_12_06

If anyone is wondering how mustard green looks, I hope this will help.

Braised Mustard Greens

Try adding peppered vinegar to spike up the heat.

Braised Mustard Greens

Ingredients:

Mustard Greens - 1 bunch
Chicken Stock - 1/2 cup
Oil - 2 tspn
Onions - 1/2 or 1 small
Garlic - 2 cloves
Black Pepper powder - to taste
Salt - to taste
Vinegar - 1 or 2 tspn or as per your taste

Method:

1. Wash and drain the leaves and tear them into pieces or chop. I have bunched them and chopped them close
2. Heat oil in a pan which will take the volume of the cut leaves
3. Saute onions and garlic and add the leaves
4. Toss around or stir as possible for a minute or two and then add the chicken stock.
5. If you don't care about the color of the leaves you can cook them covered. I tend to keep them open to retain color if possible
6. You should be cooking this at the lowest heat on your stove. Slow cooking is needed for about 10 to 15 minutes.

Notes:

1. These leaves burn your eyes like when you chop onions
2. If you are into greens then you will enjoy eating it as it is or else this is a good accompaniment with grilled, braised, baked, deep fried meat with mashed potato.
3. You can do this kind of cooking with turnip greens, collard greens, kale etc.

Contributor: Sunitha

Monday, December 6, 2010

Kashmiri Dum Aloo/ Baby potatoes in spicy yogurt gravy

I love this time of year, wherever I am! I think everything about the season is delightful - the smells, the lights, the people, the shopping, the rush, the food, the festiveness and on and on.

We finally put up some lights outside along the door and the railings as part of our Christmas decorations, and there is still more to do, but that will be for next weekend. How about you? Do tell me where you are with your decorations and cooking, etc. for the season.

Talking of festive food, today I am sharing a delicious preparation with potato which will have your guests drooling. The first time I had this a zillion years ago at a friends place for Diwali, I distinctly remember how everybody was raving about this dish. I sang my own tune of appreciation to her, and I can still feel the taste on my tongue just reminiscing. Okay, agreed that was a little exaggeration, but the taste by no means is being exaggerated :)

Recently, at a get- together at my house, I made this and it was well received. So much so that the dish looked like it was licked clean. I like that! The recipe gives the mild version of the dish. Spike up the spice to your liking. I always make it less spicy, keeping my kids as well as the non-Indian guests in mind.

It's a wonderful party dish to the eyes as well as your taste buds.

Dum Aaloo

Don't you think that Star Anise is one of the prettiest spices ever ?

Dum Aaloo

Ingredients:

Baby potatoes- 1lbs
Oil- For deep frying

Oil- 2 Tbsp
Cumin seeds- 1 tsp
Asafoetida- a pinch

Whole Garam masala:

Cinnamon stick- 1 small piece
Star Anise- 2
Cloves- 3-4
Cardamom- 1 or 2
Tejpatta/Indian Bay leaves- 2

Finely chopped Onion- 1 cup

Ginger Garlic paste- 1 Tbsp
Tomato Puree- 1 1/2 Tbsp
Salt- To taste

For mixing in the yogurt:

Yogurt- 1 cup scant
Kashmiri Red Chilli Powder- 2 tsp
Red Chilli powder- 1/2 tsp
Fennel powder- 1 tsp
Coriander powder- 2 /14 tsp
Turmeric powder- a big pinch

Ginger juliennes- for garnishing


Method:

1.Peel and clean the potatoes.Prick them thoroughly with a fork and immerse them in salted water for n hour.
2.Drain them on a paper towel.
3.Heat oil in a deep frying pan and fry the potatoes till they turn golden brown.You have to do this on medium high heat, since if you keep the heat low, the potatoes will absorb more oil.
4.Heat oil in pan and splutter the cumin seeds.Add the asafoetida and keep stirring.Add the whole garam masala ans saute for a couple of minutes.
5.Throw in the finely chopped onions and saute till they turn brown.
6.Add the ginger garlic paste and saute till the raw smell leaves.
7.Add the tomato puree (I used the canned one)and saute till the oil startes to leave the sides.
8.Mix all the other spice powders in the yogurt and pour it into the pan.
9.Mix everything well and bring it to a boil.
10. Add the fried potatoes and mix well.Adjust the consistency with water.
11.Cover and cook on medium low heat for about 10 minutes.
12.If you want to have more gravy add more water while cooking.If you want it semi-dry or dry boil it accordingly.Remember that it will dry again even after switching off the heat.
13.Serve with poori/roti.

Contributor: Namitha





Dum Aaloo

Friday, December 3, 2010

Ribbon Pakoda/Kerala Pakkavada

How is the weather in your part of the world? It's getting really cold in Colorado, and with Christmas around the corner, I can easily picture snow-laden pine trees, snowy white sidewalks and lawn. We are not there yet, but easily perceived. The weather paired with a natural liking for fries, I have been doing some serious snacking. I can’t help it ! The evenings make me crave for coffee or tea to keep me warm, and cozy up crunching on something similar to the pakavada I have to share today.

One evening when the actual plan was to make parippu vada, I ended up taking an unexpected detour landing up with pakavada also. I had dal soaked in water for making parippu vada (which by the way is a family favorite). As I started working on it I heard myself humming this old Malayalam tune "parippu vadaaaa pakkuvada.....nammude vayil pada padapada". You know how old tunes can make you nostalgic and make one all excited. I succumbed and the next thing I knew I was working on making pakkavada. I don’t kid you my friends, here is proof ;)

Disclaimer: Keep away from humming tunes while at work you might just end up doing more than you planned for. Except, in cases like mine, you will have an enjoyable evening, but if you repeat this at work you may miss tea time with family.


Ribbon Pakoda/Kerala Pakkavada

Best with a cuppa !

Ribbon Pakoda/Kerala Pakkavada


Ingredients:

Roasted Rice flour- 1 cup
Besan/Gram flour- 2 cup
Salt- To taste
Red chilli powder- 1 1/2 tsp
Asafoetida- 1/2 tsp
Ghee- 1 1/2 Tbsp
Curry leaves- 1 sprig
Hot water- to make the dough

Method:

1.Take the rice flour in a mixing bowl.Add the hot water and knead it well.
2.Mix the gram flour, salt, chilli powder and asafoetida in another bowl and add this to the rice dough and knead again.Slowly add ghee and more hot water if necessary to make a dough that has the consistency that is little bit looser than chappathi dough.
3.Fill the seva/idiyappam mould with the dough after putting the pakkavada/ribbon pakoda disc in it.
4.Meanwhile heat oil in a deep frying pan.
4.Squeeze the dough through the press into the hot oil to make a big circle.
5.Fry it till the pakkavada turns golden brown.
6.Drain on a paper towel and let cool completely before storing in an airtight container.
7.When you switch off the heat slowly slide in some curry leaves into the hot oil and close the pan with a lid till all the splutters end.Drain them too and mix with the pakkavada.

Ribbon Pakoda/Kerala Pakkavada

Contributor: Namitha

Wednesday, December 1, 2010

Potato and Cauliflower

We have had a rainy spell these last few days, making my walk outside wet, wet,and just plain wet. It is also getting colder but no snows yet. I am waiting expectantly for the first showers of snow to fall, which is always fun, though hated soon after. Given the perfect weather to snuggle up on the couch, I am doing just that. Reading and talking on the phone occupies me. Cooking for survival is my mantra these days, and the following is one of those but quite worthy of a post.

Potato and Cauliflower

I made this potato and cauliflower dish a while ago, and it tastes great with rotis ! This is a simple recipe with the only trial being it calls for slow cooking. You could microwave the potato and cauliflower and then mix it with the masala for an easier/faster option. But the slow cooking of the vegetables with the masala makes it so much tastier. If you can be patient for about 15 - 20 minutes to cook the taste will tell you it was well worth the wait.

Potato and Cauliflower

Feel free to throw in more or less chilies and chili powder as per your taste. Most dishes I made tend to be on the spicier side, unless otherwise mentioned. Have fun with some 'chat patta' aaloo gobi.

Potato and Cauliflower

Ingredients:

Potato - 1 big (Idaho Potato)
Cauliflower - 1/4 th
Onions - 1/2 or 1 medium size onion
Green Chilies - 2 nos
Chili Powder - 1/2 tspn or if you like it spicy hot go to 1 tspn
Coriander Powdcr - 1/2 tspn
Ginger garlic paste - 1 tspn
Turmeric - 1/2 tspn
Asafoetida - a pinch
Dry Mango Powder - sprinkle to give the dish a tang

Method:
1.Saute onions, green chilies and once onions are translucent add the ginger garlic paste
2. Saute further till the ginger garlic paste is cooked and express an aroma
3. Spoon in the powders and stir in briskly avoiding burning
4. Give it a minute and then add some water just a little like maybe 2 Tspn or if you are beginner go with 1/4 cup
5. Add the diced vegetables and cook on low fire until potato is cooked


Notes:
1. You could add the potatoes in first and cook for a while before you add the cauliflower if you like cauliflower crisp
2. The above method tends to cook the cauliflower a little too well that it falls apart.

Contributor: Sunitha