Ingredients:
Cauliflower - 1 large
Spinach - 3 bunches
Green chillies - 5
Cumin seeds - 1/2 tsp
Dhania powder - 1 tsp
Tomatoes - 2
Big onions - 2
Garlic - 7 flakes
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Grated fresh coconut - 2 tblsp
Cashewnuts - 10
Poppy seeds - 1 tsp (soaked in hot water)
Coriander leaves - 1 small bunch
Curry leaves - 15
Oil - for frying
Milk - 1/2 cup
Fresh cream - 2 tblsp
Grated cheese - 1 tblsp
Method:
1. Wash cauliflower and cut into small flowerets.
2. Heat water in a broad vessel. When it starts boiling, add cauliflower pieces (gobi) with little salt and turmeric powder.
3. Switch off the stove and close with lid.
4. After few minutes, drain the water completely, dry up over a towel and deep fry cauliflower till crisp and golden. Keep aside.
For Masala:
1. Peel garlic, dice tomatoes and cut onions finely.
2. Wash and chop palak finely.
3. Heat little oil, fry slit green chillies and palak in medium flame.
4. When moisture is evaporated completely, remove from fire. Allow to cool and grind it along with grated coconut, cashew, poppy seeds, coriander leaves and curry leaves.
5. Heat rest of the oil in a broad kadai. Add cumin seeds, garlic and then onion.
6. Fry till golden. Add 1 tsp sugar, tomatoes, dhania powder, garam masala powder and chilli powder.
7. Stir for a minute and pour the ground paste and salt. Add water if necessary.
8. Boil for a few minutes, add milk and mix well.
9. Just before removing from fire, mix deep fried cauliflower. Sprinkle grated cheese on top. Serve with finely cut onions and lemon pieces.
Monday, October 5, 2009
Sugar Coated Cashew Nuts
Ingredients:
Whole Cashews - 1 cup
Sugar - 1 1/4 cup
Water - 3/4 cup
Rice flour - 1 tsp
Milk - 2 tsp
Cardamom powder - little
Ghee - 1 tsp
Method:
1. Dry roast cashew nuts in reduced flame, taking caution not to discolour it. Alternatively keep it in hot oven at lowest temperature for 10 minutes to dry it properly.
2. Heat sugar, water together and stir till it is dissolved.
3. Add milk and boil briskly. Milk helps in separating dirt from sugar.
4. Remove dirt which comes on top using a spoon. This is a must to obtain white coated cashews.
5. When one string consistency is reached, remove from fire.
6. Add roasted cashews and keep stirring till it becomes thick.
7. Using a perforated ladle take cashews alone and keep it in a separate vessel.
8. Sprinkle a pinch of rice flour on top of cashews.
9. Heat remaining sugar by adding little more water till it reaches thick string consistency.
10. Remove from fire and allow to cool for a while. Stirring constantly, pour it on top of cashews in the other vessel, little by little, gently stirring the cashews to coat on all the sides.
11. Sprinkle little rice flour when it is still warm on top of cashews. This helps to retain white colour on cashews.
12. Repeat the process 4-5 times till cashews are thickly coated.
13. While doing final coat add cardamom powder and ghee to the syrup after removing from fire. Ghee gives good shine to the final product.
14. Allow the cashews to cool thoroughly by spreading over a broad plate and then pack it in air tight container.
Whole Cashews - 1 cup
Sugar - 1 1/4 cup
Water - 3/4 cup
Rice flour - 1 tsp
Milk - 2 tsp
Cardamom powder - little
Ghee - 1 tsp
Method:
1. Dry roast cashew nuts in reduced flame, taking caution not to discolour it. Alternatively keep it in hot oven at lowest temperature for 10 minutes to dry it properly.
2. Heat sugar, water together and stir till it is dissolved.
3. Add milk and boil briskly. Milk helps in separating dirt from sugar.
4. Remove dirt which comes on top using a spoon. This is a must to obtain white coated cashews.
5. When one string consistency is reached, remove from fire.
6. Add roasted cashews and keep stirring till it becomes thick.
7. Using a perforated ladle take cashews alone and keep it in a separate vessel.
8. Sprinkle a pinch of rice flour on top of cashews.
9. Heat remaining sugar by adding little more water till it reaches thick string consistency.
10. Remove from fire and allow to cool for a while. Stirring constantly, pour it on top of cashews in the other vessel, little by little, gently stirring the cashews to coat on all the sides.
11. Sprinkle little rice flour when it is still warm on top of cashews. This helps to retain white colour on cashews.
12. Repeat the process 4-5 times till cashews are thickly coated.
13. While doing final coat add cardamom powder and ghee to the syrup after removing from fire. Ghee gives good shine to the final product.
14. Allow the cashews to cool thoroughly by spreading over a broad plate and then pack it in air tight container.
Gul Gul
Ingredients:
Wheat flour - 1 cup
Sugar - 1 cup
Thick Coconut extract - just enough to mix dough
Ghee - 1 tblsp (for dough)
Cardamom powder - little
Oil and Ghee together - for deep frying
Cashewnuts - 2 tblsp (finely chopped and fried in ghee)
Kesar colour - little
Method:
1. Sieve wheat flour through fine mesh sieve.
2. Add a pinch of salt, ghee, cardamom powder, kesar colour and blend well.
3. Sprinkle coconut extract little by little and knead to a stiff dough.
4. Knead well till it becomes soft and pliable.
5. Keep closed under wet cloth for 30 minutes.
6. Make small marble sized balls out of the dough.
7. Roll it out into very thin chappathis. Roll it as thin as possible.
8. Keep little fried nuts lengthwise at one end and roll up like a mat tightly.
9. Deep fry in hot oil till crisp.
10. Meanwhile add 1/2 cup water to sugar and boil till it reaches half string consistency.
11. Switch off stove and dip deep fried gulgul in the hot syrup.
12. Take it out and arrange on a flat plate.
Wheat flour - 1 cup
Sugar - 1 cup
Thick Coconut extract - just enough to mix dough
Ghee - 1 tblsp (for dough)
Cardamom powder - little
Oil and Ghee together - for deep frying
Cashewnuts - 2 tblsp (finely chopped and fried in ghee)
Kesar colour - little
Method:
1. Sieve wheat flour through fine mesh sieve.
2. Add a pinch of salt, ghee, cardamom powder, kesar colour and blend well.
3. Sprinkle coconut extract little by little and knead to a stiff dough.
4. Knead well till it becomes soft and pliable.
5. Keep closed under wet cloth for 30 minutes.
6. Make small marble sized balls out of the dough.
7. Roll it out into very thin chappathis. Roll it as thin as possible.
8. Keep little fried nuts lengthwise at one end and roll up like a mat tightly.
9. Deep fry in hot oil till crisp.
10. Meanwhile add 1/2 cup water to sugar and boil till it reaches half string consistency.
11. Switch off stove and dip deep fried gulgul in the hot syrup.
12. Take it out and arrange on a flat plate.
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