Saturday, 6 December 2014

GOBI MASALA WITH JEERA RICE times LIFE is that simple or needs to be that simple. Specially on Mondays and Tuesdays. The weekend is just over. You indulged yourself into too much of meat, fish cooked in generous amount of oil and spices. To top it up were the desserts. Your stomach cries for some rest and you must listen to it! Hence such  a humble dish of GOBI MASALA n JEERA RICE.
    Rice is our staple. So we keep on exploring and experimenting with it in different ways with different ingredients. Whatever ingredients  you may have used, its always a hit. Well, thats a rice  loving person speaking. Specially when its forbidden , she will be more hooked towards it.                    Cauliflowers being farmed and produced in abundance, its use is obviously varied.....from fries to curries. Earlier they were available only during winter, nowadays its available throughout the year. So you are at the liberty to use it the way as you wish to. It all needs a cauliflower , few tomatoes and spices readily available at home. It goes well with both rice and chapati. That particular day I prepared jeera rice to go with it. Serve with a bowl of plain yogurt and pickles.

INGREDIENTS[for Gobi Masala] :
Cauliflower : 1
Green Peas : 2 tbsp
Tomato : 3 medium
Ginger Paste : 2 tsp
Cumin Powder : 1tsp
Green Chilli : 2
Garam Masala Powder : 1 tsp
Kashmiri Mirch : 1 tsp
Turmeric Powder : 1tsp.
Bayleaf : 1
Cumin Seeds : 2 pinches
Turmeric Powder : 1 tsp
Salt : As required
Sugar : 1tsp[optional]
Oil : 4 tbsp
Ghee[Clarified Butter] : 1tsp

INGREDIENTS[for the Rice] :
Basmati Rice : 1 cup
Water : 2 cup
Cumin Seeds : 1tsp
Salt : As required
Cashew Nut : 5-6 halved[optional]
Ghee : 2 tbsp

Wash the rice and soak for at least 1 hour.  Meanwhile cut the cauliflower into medium sized florets and wash. Sprinkle salt and half tsp turmeric. Mix well and keep aside for about 15 minutes. Cut each tomato into 4 pieces, deseed and wash. Slit the green chillies.

Heat oil in a wok. Fry the cauliflower florets till light brown. Take out. Temper oil with cumin seeds and a bay leaf. Add the ginger paste. Stir for about 2 minutes till the raw smell goes. Add the tomato pieces and keep on stirring till they melt. Add the cumin powder, rest of the turmeric powder, salt, Kashmiri Mirch powder. Stir till the spice mix separates from the oil.

Add the green peas. Saute for 2 minutes. Add 1 small cup water. Let it boil covered for 3 minutes, Remove the cover and add the fried cauliflower florets. Cover again and cook for another 3-4 minutes. Add the garam masala powder, 1tsp ghee and 1/2 tsp sugar. Mix well and switch off. Its done. Transfer into a serving bowl.

For preparing the Jeera Rice, put a heavy bottomed vessel on the gas. Pour n 2tbsp ghee. Once hot temper with 1tsp jeera[cumin seeds]. Add the halved cashew nuts and lightly fry. Drain the water from the rice and put into the vessel. Keep stirring at medium heat for 3-4 minutes. Add 2 cups water and salt. Cover . As soon as the water in the rice comes to boil, lower the heat from medium to low. Allow to cook till all water dries up. Stand covered for another 4 minutes. Hold the two sides of the vessel and give a jerk. Its done. Should be served piping hot.

Serve hot with raita and pickles!!

Please note, you can always put potatoes in the gobi masala which is a common practise, I did not. If you are adding potato then peel, wash and cut each potato into 4 pieces, width wise and then length wise. Add salt and turmeric, fry them. Add when the spice mix separates from the oil.

Your measuring cup for rice and water should be same. This is a must.

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