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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 MEDIUM-HIGH for 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 MEDIUM-
HIGH for 15 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 MEDIUM-
HIGH for 15 minutes. Serve hot
sprinkled with black cardamom
powder and garnished with the fried
onions.
Upma
Indian/Pakistani Recipes
IP3248_39V20KP_Eng_07_101022.indd 29IP3248_39V20KP_Eng_07_101022.indd 29 2010-10-22 13:51:202010-10-22 13:51:20