Sanya's Recipe Explorer: Aloo Gobi

Namaste

Namaste and a warm welcome to all.

As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.

Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.

I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.

Happy cooking!

Tuesday 22 November 2011

Aloo Gobi

INGREDIENTS:
1/2 - 1 Potato (cut lengthwise)
1/2 Cauliflower (washed and chopped into medium size florets)

1 medium sized onion (cut lengthwise)
1 tspn cumin seeds (Jeera)
1 tspn red chilly powder
1 tspn Garam masala
1/4 tspn turmeric powder
1 tspn dry mango powder
1/2 tbspn coriander powder
1-2 green chillies (slit lengthwise)
1/4 tspn Hing (aesfotida)
Pinch Cinnamon powder (you can use the 1 cinnamon stick alternatively)
1-2 tbspn oil

METHOD:
Heat oil. Once it is hot add cumin seeds and let them sputter on medium flame.

Add hing (aesfotida) and let it sizzle. You can lower the flame otherwise the cumin seeds will get burnt. This tempering (Wagaar) process should be quick.

Add onions and stir fry on a medium flame.

Add green chillies.

Stir fry for a minute or two.

Add chopped potatoes first as they are harder and would take longer to cook than the cauliflower.

Add salt as per your taste.

Add Turmeric powder.

Stir well on medium flame for about 10-15 seconds.

Cover with a lid and let the potatoes cook on a low flame for about 2-3 minutes.

Now add the cauliflower florets.

Add some more salt since the salt added earlier was just enough for the potatoes. You need to add some salt now since you are adding the cauliflower at this step.

Add some turmeric powder again. Its the same logic that applied to the addition of salt.

Stir well so all the yellow color of the turmeric powder spreads evenly.

Cover with a lid and cook on a low flame till the potatoes and cauliflower are soft, opening the lid and stirring in between after about every 3-4 minutes to make sure nothing is getting burnt.