Chilli Gobi - Grilled

2011 taught me many health related lessons. First comes avoid deep fried foods and to work on low calorie diet.


After me getting an OTG started grilling whatever possible (for soups, curries) Grilled these gobis and then sauted with veggies and it tasted grt.

Gobi 65 – what you need: 

2 cups - Cauliflower (cut into individual florets and boiled in hot water for 3 min)

1 cup - Hung Curd
1/2 cup - Cornflour

1/4 cup - Maida

1 tsp - Ginger Garlic paste

1 tsp - Red chilli powder

1 tsp - Tandoori Masala

¼ tsp – Garam Masala

Salt as reqd

How to Make:

In a bowl add all the ingredients for marination and make into thick batter (mine was bit watery but made few adj)add in the half cooked cauliflower mix them well and marinate it refrigerated for 15 mins.

Mean while preheat the oven to 220 deg C for 10 min. Take a baking tray brush with little olive oil spread the marinated cauliflower and grill it for 20-25 mins in grill mode it is important to turn the florets in between and if reqd brush with some more oil.

Now to Chilli Gobi – what you need:

1 no - Onion (chopped)

1 cup - Bell Peppers (all 3 colors)

3 nos - Green Chillies (slit)

1 tsp - Ginger (finely chopped)

3 nos - Garlic (finely chopped)

Soy sauce(1 tbsp), Red chilli sauce (2 tbsp) , Green Chilli Sauce(2 tbsp), Tomato sauce (2 tbsp)

1/2 cup - Spring Onion (chopped)

1 tbsp - Corn flour (mixed with 3 tbsp water)

1 tbsp - Oil

Salt and Black Pepper - as reqd

How to make:

In a pan add oil once it turns hot add green chillies, ginger, garlic and saute well for 2 mins.

Add onions saute well and add in stems of spring onions mix well add bell peppers saute well and add the sauces, gobi 65 and mix them well.

Now add the corn flour mixture, salt and pepper and mix them well and cook until they become dry.

Add chopped spring onions and enjoy the dish.

Sending this to Healing Foods - Cauliflower @ Zesty Palette and to Cooking with Siri

Masale Thatte Idly

Dishes made using leftover always turns great surprisingly !! The larger amount of masala made for the chutney was not completely used off because of very lesser coconut avlby. So saved the rest for some other use the next day. Had bit sour idly batter and my masale went into it.

During my recent visit to suburban Bangalore thatte idly was eye catchy because it  made breakfast easy. So the leftover masale and sour idly batter turned out to masale thatte idly and it tasted great.

You need to add to the Idly batter:

1 no - Onion (finely chopped)

2 nos - Green chillies (finely chopped)

3 nos - Red chillies (roughly torn)

1 tbsp - Channa dhal

1 tbsp - Uradh dhal

¼ tsp - Asafoetida

½ tsp - Cumin seeds

½ tsp - Mustard seeds

3 tbsp - Fresh coriander (finely chopped)

2 tbsp - Mint leaves (finely chopped)

1 tbsp - Oil

Salt as reqd

In a pan add oil once it becomes hot add mustard and cumin once they crack add dhals sauté well add coriander and mint leaves mix them well cook for 30 sec.

Add onion, chillies, asafoetida, salt and sauté them well.

Add the masale to the leftover idly batter mix them well and pour over greased tin and steam cook for 10 – 12 min (approx)

Serve hot with Sambhar or any Chutney!!

Sending this dish to Kitchen Chronicles– Cooking with leftovers guest hosted by Veena and event by Kalyani   

and to Simply food Let's cook with leftovers
   

THIRUVADIRAI KALI AND EZHUKARI KOOTU

In Tamil month Margazhi the star Thiruvadirai or called as Aruthra Darisanam is celebrated as an auspicious day for Lord Siva today he his represented as Lord Nataraja.

This is the authentic dish which is made at our home; thiruvadirai Kali and Ezhukari kootu (which consits of 7 country vegetables) 

You need to make for Kali:

2 cups - Raw rice

2 tbsp - Moong dhal

3 cups - Jaggery

½ tsp - Cardamom power

¼ cup - Grated coconut

5 nos - Cashew nut, (chopped)

2 tbsp - Ghee

How to make Kali:

Dry roast rice until brown color & make into coarse powder.

In 4 and ½ cups of water immerse jaggery and strain it. In a pressure cooker add powdered rice, moong dhal and cook with 4 cups water for 1 whistle and set aside.

In a bigger pan add jaggery water, cardamom powder and grated coconut and add the partly cooked rice mixture and cook for 5 whistles (this is my method) It is actually cooked in medium fire in a heavy bottomed vessel until the entire water is absorbed and they form a rolling consistency (it consumes more time and Chennai is in shortage of LPG cylinders?? So no risks)

In a small pan add ghee, cashew nuts and roast until golden brown and add to the Kali.

You need to make Ezhukari Kootu:
3 cups - Mixed Country Vegetables (White and yellow pumpkin, pachai mochai (split bean), raw banana, brinjal, sweet potato, colocasia - chopped)

1 tbsp - Tamarind paste

1 tsp - Turmeric powder

1 and ½ cup - Cooked toor dhal

Salt as reqd

In a pressure pan add the vegetables and add reqd water, turmeric powder, salt and tamarind paste and mix them well and cook till they soften.

To dry roast and grind to fine paste:

9 - Dry Red chillies

2 tbsp - Channa dhal

2 tbsp - Dry Coriander seeds

1 tsp - Pepper corns

½ tsp - Methi seeds

½ cup - Grated coconut

1 sprig Curry leaves

Dry roast the above ingredients and make it to smoothe paste with little water.

To Temper:

4 - Dry Red chillies

1 tsp - Mustard seeds

½ tsp - Asafoetida

2 sprig - Curry leaves

1 tbsp - Coconut Oil

Add the cooked and mashed dhal to the vegetable pan and cook for 3 min covered.

Add the ground paste and cook for another 4 min.

Mean while in a small pan add the tempering and pour them over the veg mixture mix them well and its done.

Perform the Neivedhyam and enjoy the authentic dish.

Sending this to Radhika's "Let's Cook Rice" event.