Baingan ka Bhartha (Grilled meshed spicy eggplant)

Baingan Ka Bartha 

Roasting of eggplant

Ingredients:

• 1 baigan/Eggplant/brinjal (large)
• 2 onion
• 3 tomato
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 2 green chilies
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp garam masala powder
• 3 tbsp Oil
• Coriander leaves for garnishing
• Salt to taste

Method:

• Wash and wipe the eggplant well. Coat the outer surface with oil and then it's ready for roasting.
• Roasting on the gas cook top is the most easily and best method you can do to achieve that charred and smoky effect.
• Take the greased eggplant and place it directly on the burner. Keep the flame on low. 
• Keep turning the eggplant and make sure all the sides are exposed to flame. This takes about 5 - 6 minutes; depending on how big is the eggplant.
• Once the eggplant is cook you will notice that the out side will start to look charred and you will get that smoky smell.
• When the eggplant is roasted well, allow it to cool.
• Take the completely cooled eggplant and peel off its skin, transfer to a plate and slice to check for worms and hard seeds then mash.
• Finely chop the onion and puree the tomatoes, heat oil in a heavy-bottomed pan and add the onions, fry onions till light golden brown, add ginger and garlic paste and stir, add turmeric, red chili powder and salt, tip in the tomato puree and the green chilies and cook over low heat stirring frequently till mixture leaves oil. Cook while stirring frequently over low heat.
• Add the mashed pulp to the onion-masala and cook over low heat for another 15 minutes, stirring occasionally, or till the mixture leaves sides of pan. Sprinkle the garam masala and mix.
• Garnish with coriander leaves. Serve piping hot with fluffy chapattis…….

Aromatic lemony mint cauliflower (Pudine wali Gobi)

Pudine wali Gobi

Ingredients:

• 1 Cauliflower , cut into florets
• Lemon juice from 1 lemon
• Fistful Mint leaves , finely chopped
• 2 Tbs Ginger 
• Salt to taste
• 1 tsp Turmeric powder 
• ½ tsp Chili powder 
• Butter few cubes.

 Powder These:

• ½ tsp Fennel seeds(saunf)
• 1 tsp Coriander seeds(dhania)
• 1 tsp Cumin seeds(jeera) 
• 3 Cloves(laung)
• 1 stick Cinnamon(dal chini) 

 Method:

• Melt butter in a pan, add turmeric powder and all other spices. Sauté it for 2 minutes.
• Add ginger and cauliflower florets, salt and chili powder. Cover the lid, setting the flame on medium.
• Cook for 5-6 minutes, stirring in between.
• Add mint leaves and lemon juice, sauté for 2 minutes.
• The aromatic lemony mint cauliflower is ready to serve.

Achari Gobi

Achari Gobi 

Ingredients:

• 1 Cauliflower
• 1 Ginger- grated
• 1 Tsp crushed Garlic
• 1 Tsp turmeric powder
• 2 finely chopped green chilies
• 1 Tsp Nigella (Kalonji)
• 1Tsp Fennel seeds (Saunf)
• ½ Tsp Fenugreek seeds (Methe)
• ½ Tsp mustard seeds(sarson)
• 1Tsp Cumin Seeds (Jeera)
• Red pepper powder to taste
• Salt to taste
• 2 Tbs oil

Method:

• Wash and cut the cauliflower into florets of medium size.
• Coarsely grind the Nigella (Kalonji), Fennel seeds (Saunf), Fenugreek seeds (Methe), Cumin Seeds (Jeera), mustard seeds (sarson) and keep aside.
• Heat the oil in pan. Add ginger and garlic, sauté for 2 minutes. Add turmeric powder and again Saute for 2 minutes.
• Add the coarsely grinded spices in it and again sauté for 2 minutes.
• Add the florets of cauliflower, green chilies, red pepper, salt and sauté for 2 minutes and then cover the lid. Keep the flame medium and stir occasionally.
• The tasty and spicy achari gobi will be ready to serve within 7-8 minutes.
• You will love its unique tangy flavor.

Lazeez Gobi Keema

Gobi Keema

Ingredients:

• 1 Cauliflower (Gobi)
• 1 Ginger- grated
• 1 onion finely chopped
• 1 Tsp crushed Garlic
• ½ cup green Peas
• 2 Tbs Tomato puree
• ½ Tsp Garam masala
• 1 Tsp turmeric powder
• Red chilli powder to taste
• Salt to taste
• Fresh coriander leaves for garnishing

Method: 

• Wash and Grate the cauliflower.
• Heat oil in a heavy bottomed pan, put peas and saute on medium heat and Set aside in separate dish
• Heat some more oil in the pan,add ginger-garlic paste, chopped onion, turmeric powder & sauté for 1-2 minutes.
• Add tomato puree, red chilli powder & saute until the oil separates.
• When the gravy starts to simmer, add grated cauliflower & mix well to coat.
• Put the fried peas and Season with salt & Garam Masala. Cook on low heat for another 6-8 mins
• Serve hot garnished with fresh coriander leaves.

Ghobi 65

Gobi 65

Ingredients: 

• 1 Cauliflower (medium sized)
• 4 tbsp Cornflour 
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 2 tsp Ginger Garlic Paste
• Chilli Powder to taste 
• Salt to taste
• Red Food Colouring , optional
• Oil - to deep fry

Method: 

• Cut cauliflower into small florets and wash them in running water. Keep aside
• In a bowl, mix all ingredients, except oil and florets, into a fine paste. Put the florets in the paste and mix well so that florets get evenly coated with the paste.
• Keep it in a refrigerator for 1 hour.
• Heat the oil in a pan. Deep fry the florets until crispy. 
• To give it a look of traditional chicken 65, I wrapped small piece of aluminum foil at the tip of the florets. 
• Serve hot with onion and lemon slice.

Stuffed Ghobi (Stuffed cauliflower)

Stuffed Ghobi (Stuffed Cauliflower)

Ingredients:

• 1 cup diced onion
• 1 Tbs freshly grated ginger
• 1 Tbs chopped garlic
• 4 Tbs vegetable oil
• 3 chilies, finely chopped
• 1 Tbs ground coriander seeds
• 1 Tbs tomato sauce
• 1 head of cauliflower

Method:

• Cook the cauliflower in a pot of boiling and salted water for about 20 minutes or till slightly tender, let it cool and dry.
• Heat the oil in a large pan and add the onions. Once onions are soft, add the chilies and the garlic stir around and then add the ginger and coriander and mix well.
• Season it with salt and pepper. Turn off heat and allow mixture to cool completely.
• Gently stuff the mixture into the seams of the cauliflower florets. Spread the remaining stuffing over the top.
• Place cauliflower head into a shallow microwave safe dish. Pour about 1 Tbsp. of extra oil over the top. Ladle some of the tomato sauce around the stuffed cauliflower and spoon a bit on top.  Microwave the cauliflower for 15minutes, checking in between. (The time could vary with the microwaves, increase or decrease accordingly)
• Serve hot.

Sunehri Ghobhi (Mughlai dish)

Sunehri Gobi

Ingredients:

• 2 Cauliflower (small)
• 4 Tbsp Oil

For masala:

• 3 Onions- chop roughly and grind to a paste
• 3 Tomatoes- roughly chopped
• 1 Ginger- chopped
• 1 Tsp crushed Garlic
• 2 Tbsp Curd/Yoghurt
• 1/2 Tsp Garam masala
• 1/2 Tsp Red chilli powder
• 1/2 Tsp Amchoor powder/dry mango powder
• Salt to taste

Method:

• Remove stem of cauliflower, wash and wipe dry.
• Heat oil in a pan, put in one cauliflower  at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till it  turn golden and gets cooked. Remove and keep aside.

For masala:

• Grind the chopped tomatoes, ginger, garlic and onion to a paste.
• Heat oil in the pan and add the paste and Cook for 4-5 minutes on low flame till it starts leaving the oil.
• Add well beaten yoghurt and cook again till the masala turns reddish.
• Add red chilli powder, dry mango powder/amchoor powder, and salt. Cook for 1 minute.
• Add 2-3 tbsp water to get a thick consistency of dry masala. Cook for 1 minute on low flame. Now remove from fire.
• Insert masala in between the florets of the fried cauliflower and serve hot.

Methi wali Ghobi (Fenugreek – Cauliflower)

Ingredients:

1. Half Kg Cauliflower (Ghobi)
2. Two Tbs Fresh coarsely chopped Fenugreek (Methi) leaves
3. One Potato
4. One green chili
5. One Tbs grated ginger
6. One Tsp Turmeric
7. Half Tsp red pepper
8. One and half Tbs oil
9. Salt to taste

Method:

• Wash and cut the cauliflower into small florets.
• Peel and dice potato in small pieces.
• Heat oil in pan, fry the potatoes till golden.
• Add grated ginger and sauté for one minute.
• Add turmeric, salt, red pepper and finely chopped green chili, sauté for 2 minutes.
• Add chopped fenugreek(Methi) leaves, sauté for 2 minutes.
• Add cauliflower florets and mix.
• Cover the lid, stirring occasionally on a medium flame.
• The methi gobhi will be ready to serve within 8 minutes.

Crispy Arbi (Colocasia, Taro Root)

Ingredients:

1. Half Kg Arbi (Colocasia)
2. Two Tsp Garlic Paste
3. Two Tsp Ginger Paste
4. One Tsp Turmeric Powder
5. Salt to taste
6. Half Tsp Red Chilli
7. Two finely chopped green chilli  
8. Two Tbs Oil for fry

Method:

• Peel and cut the arbi in thin long strips.
• Heat the oil in pan. Add Garlic and ginger paste, Sauté for 2 minutes on medium flame.
• Add turmeric powder, salt and red chilli, sauté for 1 minute on medium flame.
• Add Arbi and green chilli, Sauté for 2 minutes.
• Cover the pan with lid and lower the flame, stir occasionally in between, until it turns golden.
• The crispy arbi will be ready within 8-10 minutes.
• Serve it with hot chapattis.