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Cauliflower Kheema in Marathi
Time: 30 minutes
Serves: 4 persons
Ingredients:
1 and 1/2 cup coarsely ground cauliflower (1/3 cauliflower head, pulsed into the grinder)
1/2 cup green peas
1/2 cup onion, finely chopped
3 medium tomatoes, blanched and pureed
1 tsp garam masala
1 to 2 tsp Pavbhaji masala
1 tsp ginger-garlic paste
1 tsp coriander powder
2 tbsp oil
For tempering: 1/4 tsp cumin seeds, a pinch of hing, pinch of turmeric, 1/4 tsp red chili powder
salt to taste
Method:
1) Heat 1 tbsp oil in a pan. Saute the ground cauliflower for about 5 minutes. Transfer it to a bowl.
2) Heat 1 tbsp oil in that same pan. Add cumin, hing, turmeric, and red chili powder. Add ginger garlic paste. Saute for few seconds.
3) Now introduce onions and saute until translucent. Add green pea and salt. Cover and cook for couple of minute over medium heat.
4) Add sauteed cauliflower and mix well. Add tomato puree, coriander powder, pavbhaji masala, garam masala. Add little salt if required.
5) Cover the pan and cook over medium-low heat for 5 minutes.
Kheema is ready to serve. It goes well with chapati or any other Indian bread.
Instant vegetable pickle in Marathi
Yield: approx 1 and 1/2 cup
Time: 20 minutes
Ingredients:
1 cup carrots, small pieces (1 cm)
1/2 cup cauliflower, very small florets
1/4 cup Green Peas
1 tsp Salt or to taste
1 and 1/2 tsp red Chili powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
4 to 5 Fenugreek seeds
1/4 + 1/4 tsp Mustard Seeds
1 tbsp Lemon juice
1 tsp Oil
Method:
1) In a mixing bowl, add carrots, cauliflower and green pea. Add salt, red chili powder, turmeric powder, asafoetida powder and mix well. Grind 1/4 tsp mustard seeds coarsely and add it to the mixture.
2) Heat oil in a small saucepan (eg. egg pan). Add fenugreek seeds and let it become little brown. Remove from oil with a spoon, keep aside. In that hot oil, temper 1/4 tsp mustard seeds, let it crackle and transfer it to a small glass bowl to cool down.
3) Crush the fenugreek seeds and add it to vegetable mixture. Add prepared tadka to the mixture and mix well.
4) Finally, add lemon juice and mix nicely.
This pickle is ready to serve. It will stay fresh for 5-6 days in refrigerator.
Potato curry in Marathi
Time: 40 minutes
serves: 3 to 4 persons
Ingredients:
3 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
Cauliflower florets, 8 to 10 medium (Frozen)
1 big onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp Oil
1 Tomato, pureed
2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend)
4 cups water
For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves
Cilantro for garnishing
Method:
1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside.
2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes.
3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook
Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.
Gobhi Masala in Marathi
Serves: 2 to 3 people
Ingredients:
200 gram cauliflower florets
2 tbsp oil
3 green chilies
1/2 tsp turmeric
1 tbsp ginger garlic paste
3/4 cup Onion, finely chopped (1 medium)
1 cup Tomato, finely chopped (2 medium)
3/4 cup yogurt
1 tsp Coriander powder
1 tsp Cumin Powder
salt to taste
1 tbsp Kasoori Methi
Cilantro for Garnishing
Oil for Deep frying
Method:
1) Wash Cauliflower florets with water. Pat dry. Heat Oil to deep fry Cauliflower florets. Deep fry florets over medium heat till color turns to light brown. By using slotted spoon carefully drain and transfer onto paper towel.
2) Heat 2 tbsp oil in a pan. Add Turmeric Powder and Ginger Garlic paste, saute for a 30 seconds. Now add green chilies and chopped Onion. saute until Onion becomes translucent.
3) Once Onion is done, add tomatoes and cook til tomatoes become mushy. Add Coriander powder and Cumin Powder, mix well. Add fried Cauliflower and stir gently. whisk Yogurt and make it smooth. Add it in to curry. Add salt and give a nice stir. Add little water to adjust the consistency. Cook over medium low heat.
4) Make fine powder of Kasoori Methi (Dried fenugreek Leaves) by crushing them between palms. Sprinkle it over Gobhi masala curry and stir. Cover and cook for few minutes.
Serve hot with Chapathi, Roti Naan bread.
Ingredients:
