Spicy Gobi Mutter Sabji

Time 20 min

Ingredients

Cauliflower florets 1 cup

Mutter 1/2 cup

Chopped onion 1 big size

Chopped tomato 1 medium size

Ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun masala 1 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Cumin seeds 1/4 tsp

Kasuri methi 1/2 tsp

Oil 2 tbsp

Salt to taste

Preparation
Boil cauliflower and mutter in hot water till it is tender. I usually microwave it on high power for 5 min. Remove water and keep it aside.

Method

Heat 1 tsp oil in pan, add cumin seeds and onion saute till onion turns light brown. Allow it to cool. Then grind onion along with tomato in blender. Heat remaining oil in same pan, add onion paste, saute for few min then add ginger garlic paste, saute for a min. Then add red chili powder and turmeric powder. Then add cauliflower and mutter mix well. Fry for 2-3 min. Then add salt and kasuri methi. Mix well. Finally sprinkle garam masala at the end and switch off the flame. Serve hot.

Tip

As you have boiled the vegetable it doesn't take time to make this dish. 

Cauliflower / Gobi Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Grated gobi / cauliflower 2 cup

Chaat masala 1/2 tsp

Grated ginger 1/2 tsp
Pepper powder 1/2 tsp

Chopped coriander 1 tbsp 

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Grate the gobi, then squeeze to remove the water. Now to this add grated ginger, pepper powder, chaat masala. Mix well. Do not add salt to this mixture otherwise gobi will leave water, so it will be difficult to roll the paratha. Add little more salt to the dough to compensate the salt. Keep it aside.
Then in a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard. Keep it aside for 15 min.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 7-8 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with tomato or chili garlic sauce.

Instant Vegetable Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Chopped onion 1 medium size

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder / goda masala 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 3-4

Ghee 2 tbsp

Water 1.5 cup or more

Salt to taste

Method

Wash the rice with water. Drain the water keep it aside.

Heat the pressure cooker (2 to 3 lit). Add ghee, after it becomes hot add bay leaves, pepper, cloves, onion, ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables, garam masala saute for 5-6 min. Then add rice and saute for about 7-8 min till it becomes dry on medium flame.Then add hot water and salt to the rice, stir well. Cover with the lid keep on medium flame for 2-3 whistle. Switch off the flame. Serve hot.

Tip

This type of rice requires less water because it is cooked in cooker, so be careful about the water. Again water requirement is depend on how old is the rice. Old rice require little less water than the new rice grains.

Cauliflower Broccoli Mashroom Bhaji

Time 30 min

Ingredients

Finely chopped cauliflower florets -1/2 cup

Finely chopped mashroom-1/2 cup

Finely chopped broccoli florets -1 /2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Preparation
Wash and blanch finely chopped cauliflowers, broccoli and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation completely remove water. This will help to cook cauliflower fast as well as its typical smell will go away.
Heat 1 tsp oil in pan and shallow fry chopped mashrooms for 5-6 min. Keep it aside.

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add ginger garlic paste. Fry about 3-4 min. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sir fast to avoid burning. Now add chopped caulifalower, broccoli, mashroom. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Vegetable Biryani 1

Time 30 min

Ingredients

Basmati rice 1 cup

Green peas 1tbsp

Carrot small size 1 peeled and cut into cubes

Capsicum / simla mirch small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato Peeled 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Onion 1 medium size chopped lengthwise 

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Biryani masala 1/4 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper 1/2 tsp

Cloves 5-6

Ghee 2-3 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, onion. Fry till onion turns golden brown. Then add ginger garlic paste, turmeric powder. Saute for few minutes. Add all cut vegetables. Fry for 4-5 min. Then add rice and saute for about 7-8 min on medium flame. Then add red chili powder, garam masala, biryani masala saute for 3-4 min. Then add hot water and salt, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and vegetables. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.  

Cauliflower / Gobi kheema

Time 30 min

Ingredients

Finely chopped cauliflower florets -1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 1 or 1.5 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Preparation
Wash and blanch finely chopped cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation completely remove water. This will help to cook cauliflower fast as well as its typical smell will go away.

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder, Garam masala fry for about 2-3 min. Sirr fast to avoid burning. Now add chopped caulifalower. Fry and stir well for 5-6 min. Then add salt. Stir well. Add water cover pan with lid and cook on low flame for about 10 min. Pl check for water level otherwise it will get burn. Switch off the flame and serve hot.

Tip

If you want more gravy u can add more white masala and 3 in 1 masala.

Spicy Vegetable Kurma

Time 30 min

Ingredients

Cauliflower florets -1 cup
Chopped carrot , Potatoes in cubes 1 cup 

Green Peas -1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Whole garam masala = 1 inch cinnamon-1 cardamom-2 cloves 4-5 pepper seeds - 2 bay leaves

Preparation

Wash and blanch cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation remove water and use cauliflower. This will help to cook cauliflower fast as well as its typical smell will go away.

Method

Heat oil in pan, add whole masala, after 2 min add onion and tomato, saute till onion turns golden brown. Then add all chopped vegetables, fry well for 5-6 min, then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  then add Turmeric powder, Garam masala fry for about 2-3 min. Sirr well and fast to avoid burning. Now add water and salt. Stir well. (At this point if you like you can add kasuri methi 1/2 tsp). Cook on low flame for about 15 min till all vegetables are cooked properly. Switch off the flame and serve hot.

Tip

Instead of tomato u can add amchur powder (1/4 tsp)

U can even fry vegetables seperately

Vegetable Kurma

Time 30 min

Ingredients

Cauliflower florets -1 cup
Chopped carrot , Potatoes in cubes 1 cup 

Green Peas -1/2 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

White masala 1 tbsp

5 in 1 masala 1 tsp or ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 2.1/2 to 3 cups

Coriander 1 tsp for garnishing

Oil 3 tbsp

Salt to taste

Whole garam masala = 1 inch cinnamon-1 cardamom-2 cloves 4-5 pepper seeds - 2 bay leaves

Preparation

Wash and blanch cauliflowers and put in hot water with a little salt. Cover with lid. Keep it aside. At the time of preparation remove water and use cauliflower. This will help to cook cauliflower fast as well as its typical smell will go away.

Method

Heat oil in pan, add whole masala, after 2 min add onion and tomato, saute till onion turns golden brown. Then add all chopped vegetables, fry well for 5-6 min, then add white masala, 5 in 1 masala or ginger garlic paste. Fry and mix well for about 3-4 min.  then add Turmeric powder, Garam masala fry for about 2-3 min. Sirr well and fast to avoid burning. Now add water and salt. Stir well. (At this point if you like you can add kasuri methi 1/2 tsp). Cook on low flame for about 15 min till all vegetables are cooked properly. Switch off the flame and serve hot.

Tip

Instead of tomato u can add amchur powder (1/4 tsp)

U can even fry vegetables seperately

Vegetable Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Green peas 1 tbsp

Carrot Small size 1 peeled and cut into cubes

Simla mirch/ Capsicum small size 1 cut into 1 inch square

Cauliflower 8-10 medium size pieces

Potato 1 medium size, peeled and cut into cubes

French beans cut into 1 inch size

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Ginger Garlic paste 1 tsp

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Green chilies 2 slit from the middle

Cashew nuts 1tbsp

Ghee 2 tbsp

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot add bay leaves, pepper, cloves, green chilies, ginger garlic paste, turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Add all cut vegetables, garam masala saute for 5-6 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice and vegetables. Then remove the lid stirr rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 10-12 min.

Tip

Instead of ginger garlic paste i use 5 in 1 masala. It tastes superb.