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- En-25 -
Masale Wali Gobhi
(Spicy Cauliflower)
Serves : 4
Ingredients:
700 g whole cauliflower
40 ml hot boiling water
50 ml oil
5 g coriander leaves,
chopped
Marinade:
100 g yoghurt
100 g tomato purée
10 g ginger, crushed
1 big clove garlic, crushed
1 green chilli, crushed
3 g red paprika powder
3 g garam masala
2 g turmeric powder
5 g coriander powder
5 g cumin seed powder
10 g salt
Method:
Trim the cauliflower, removing the
stalk and leaves. Wash well. Pour
the hot water in a 2-litre casserole
dish. Stir in turmeric powder and
salt. Place the cauliflower in the dish,
cover and cook on HIGH for 10
minutes. Keep aside. Pour 10 ml oil
in a 1-litre casserole dish and heat
on HIGH for 2 minutes. Combine all
the rest of the marinade ingredients
and add to the oil. Stir and cook on -
HIGH for 2 to 3 minutes. Pour
marinade over the cauliflower
ensuring it is covered well. Set aside
for 4 hours. Heat oil in a small bowl
on HIGH for 2 minutes. Pour it over
the cauliflower. Cook on HIGH for 12
minutes, turning it over after 8
minutes. Serve hot, garnished with
coriander leaves.
Upma
(Semolina Snack)
Serves : 4
Ingredients:
250 g mixed frozen
vegetables, diced and thawed
200 g semolina
100 ml oil
5 g mustard seeds
5 g washed split urad dal
(lentils)
2 red chillies, whole
12 curry leaves
20 ml cold water
800 ml hot boiling water
10 g salt
Method:
Place semolina in a 1-litre casserole
dish and brown on HIGH for 5
minutes, stirring frequently. Set
aside. Heat oil in a 2-litre dish and
cook on HIGH for 2 minutes. Add
mustard seeds, lentils, red chillies
and curry leaves and cook on HIGH
for 2 minutes. Add vegetables and
20 ml cold water. Mix well. Cover
and cook on HIGH for 5 minutes.
Add boiling water and salt. Add
semolina and mix well. Cook on
HIGH for 4 minutes, stirring
frequently. Serve hot with coconut
chutney.
Vegetable Pulao
(Vegetable Rice)
Serves : 4
Ingredients:
350 g rice
400 g frozen mixed
vegetables, thawed
60 ml oil
100 g onions, sliced
10 g ginger, chopped
1 clove garlic, chopped
10 g cumin seeds, roasted
4 green cardamoms, crushed
8 cloves
8 black peppercorns
5 g cinnamon sticks
6 bay leaves
6 g salt
700 ml hot boiling water
1 black cardamom, crushed
Method:
Clean, wash and soak rice in double
the quantity of water for 1 hour. Heat
oil in a 3-litre casserole dish on
HIGH for 1 minute. Add onions and
brown on HIGH for 8 minutes,
stirring frequently. Remove onions
from the oil and keep aside. Reheat
the oil on HIGH for 1 minute. Add
ginger, garlic, cumin seeds, green
cardamoms, cloves, peppercorns,
cinnamon sticks and bay leaves. Mix
well and cook on HIGH for 1 minute.
Add vegetables, cover and cook on
HIGH for 5 minutes, stirring midway.
Drain rice and add to the vegetables.
Add hot water and salt. Mix well and
cook covered on HIGH for 10
minutes. Stir, and cook on HIGH for
10 to 13 minutes. Serve hot
sprinkled with black cardamom
powder and garnished with the fried
onions.
Indian/Pakistani Recipes
Upma