Gobi Gulistan / Tandoori Gobhi Recipe

This recipe for Vegetarian Gobi Gulistan or Tandoori Gobhi (the vegetarian version) is adapted from Shobha Indani's 'Swad Sugandh' & serves 4-6 people.  This makes a very impressive dish to serve at a party.

Gobi Gulistan: cauliflower marinated and baked in the oven

Recipe: Aloo Paratha/Potato-Stuffed Flatbread

After trying several different recipes of Aloo Paratha, I had to settle with this one from Shobha Indani’s book ‘Swad Sugandh’, and here’s why.


Most of the Aloo Paratha recipes I came across and made earlier had mashed potato mixed with herbs & spices and stuffed inside the dough, very easy & simple.  But when I tasted the below recipe of Aloo Paratha which required cooking the potato mixture prior to stuffing in paratha, it reminded me of the yummy & addictive Aloo Parathas found in Indian Dhaba!


Give it a try.

Very popular Aloo ka Paratha - Potato stuffed Indian flatbread

Baingan Bharta Recipe (Mashed Eggplant)

Eggplants are not a favorite of manyyyyy people, I know.  But when eggplant is grilled, mashed, mixed and cooked well with other veggies, herbs and spices, it is easier to accept and adapt this dark shade vegetable.

This recipe for Mashed Eggplant Curry or Baingan ka Bharta [Baingan aka eggplant/brinjal] serves 4-6 people.

Mashed Brinjal | Baingan ka Bhurta

Recipe: Kadhi Pakora (Kadi Pakodi)

Some days when I don’t have many vegetables at home and I am lazy to go grocery shopping, I end up making kadi with pakodi (aka kadhi pakora).  And in case you have extra leftover pakodis?  You can make a quick dahi-bhalla (dahi bada) – oh I love everything that’s 2-in-1.

Kadhi can be eaten with rice (very popular Kadhi-Chawal combination), Kadhi can be paired with Puran Poli (for those who prefer kadhi over amti!), or Kadhi can be made for a regular meal instead of dal.  It is very easy and quick to cook kadhi, especially if you make simple kadhi instead of kadhi pakora.

Recipe for Kadhi Pakora

Adapted from Swad Sugandh
Serves 4-6

For Pakora*:

1 cup chickpea flour (besan)

½ cup finely chopped onion (pyaz) <optional>

2 tsp finely chopped green chilies (hari mirch) <adjust to taste>

Salt to taste [I use ½ tsp]

Water to make batter
Oil for frying

For Kadhi:

1 ½ cup curd (yogurt/dahi)

¼ cup chickpea flour (besan)

¼ tsp turmeric powder (haldi)

2 Tbsp clarified butter (ghee)

¼ tsp mustard seeds (rai)

Pinch asafoetida (hing)

5-6 fenugreek seeds (methi dana)
5-6 curry leaves (karipatta)

2 each of clove (laung) & cardamom (elaichi)

2 dry red chilies (sookhi lal mirch)

2 slit green chilies (hari mirch)

1 tsp grated ginger (adrak)

2 Tbsp chopped cilantro (hara dhaniya)

¼ cup fresh cream/malai** <optional>

Salt + sugar to taste [I use 1 tsp salt + ½ tsp sugar]

Let’s Begin!


1.  For Pakora*:  Mix all ingredients; make batter of dropping consistency using minimum required water, starting with 3 Tbsp.  Mix well.  My mother-in-law's secret to a melt-in-mouth pakora is whipping the pakora batter (without onion) very, very well so it gets fluffy and really, really light.  It's the same concept as Dahi Bada.  Do not add too much water and make extra thin batter.  Deep fry small pakoras from this batter in hot oil on medium heat until light brown.  Drain on paper towel and keep aside.

deep fry pakora and keep aside to put in hot kadhi later

2.  For Kadhi:  Combine curd + besan + salt + sugar + haldi + 2 cups water.  Mix well with a spoon or fork until no lumps. Add cream/malai** if using.

3.  Heat ghee in pan, add mustard seeds, let pop, then add asafoetida + fenugreek seeds +  curry leaves + cloves + cardamom + red chilies + green chilies + ginger ... in that order, and fry few seconds.  Then add the curd preparation, stir the kadhi continuously as you pour.  Then stir occasionally and cook till kadhi comes to a boil.  Then add pakoras to the hot kadhi & simmer just 2-3 minutes***.

Garnish the kadi pakora with cilantro and serve hot with rice.

Kadhi Pakora, or Kadi with pakodi

Notes:

* It is ideal to make pakora first so that they cool down to room temperature by the time kadhi is cooked.

** Fresh cream/malai is added to make a creamy kadhi if you'd like – but this is completely optional.

*** I don't find the need to dip the pakoras in water & squeeze & then add to kadhi; they can be put directly to the kadhi when it boils.

Enjoy.

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Stuffed Capsicums (Bell Pepper) / Bharwan Shimla Mirch

This Bharvan Shimla Mirch ki Sabji (Stuffed Capsicums/Bell Pepper) is a great dish to cook during parties, considering that once all the preparations are done, the capsicums are stuffed and placed on baking tray in oven, all you have to do is bake them for 10 minutes while you are entertaining guests, and voila – the bharwan shimla mirch is served.  Because this dish tends to be on the dry side, I would prefer to serve it as an appetizer, or with another gravy/curry on the side.