GOBI MASALA WITH JEERA RICE

Yes, at times LIFE is that simple or needs to be that simple. Specially on Mondays and Tuesdays. The weekend is just over. You indulged yourself with 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 WITH JEERA RICE is here in the blog today.

    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. Do serve it with a bowl of plain yogurt and pickles.

INGREDIENTS [for the Gobi Masala] :

Cauliflower : 1
Potato : 2
Green Peas : 2 tbsp
Tomato : 2 small sized
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
Dry Mango Powder : 1/2 tsp
Salt : As required
Sugar : 1tsp[optional]
Oil : 4 tbsp
Ghee[Clarified Butter] : 1tsp

INGREDIENTS [for the Jeera Rice] :

Basmati Rice : 1 cup
Water : 2 cup
Cumin Seeds : 1tsp
Chopped Coriander Seed : 2 tbsp
Chopped Green Chilli : 2
Salt : As required
Ghee : 2 -3 tbsp

METHOD :

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.

Par boil the cauliflower floret adding some salt to the water. Drain the water. Heat oil in a wok. Fry the cauliflower florets till light brown. Take out. Peel the potato, wash and cut each potato into 4 pieces, width wise and then length wise. Add salt and turmeric, fry them, take out. Temper the oil with cumin seeds and a bay leaf. Add the ginger paste. Stir for about 2 minutes till the raw smell goes. Add the cumin powder, rest of the turmeric powder, salt, Kashmiri Mirch powder. Stir till the spice mix separates from the oil. Add the lightly fried potatoes, fold in.

Add 1 small cup water. Let it boil covered for 3 minutes, Remove the cover and add the parboiled cauliflower florets, tomato & green peas. Cover again and cook for another 3-4 minutes. Add the garam masala powder, dry mango 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, cook the rice till 60% done in a vessel adding enough water and drain the water once done. Pour in 2tbsp ghee. Once hot, temper with 1tsp jeera [cumin seeds] and the washed chopped green chillies. Give a stir, add the cooked rice and salt, stir at high heat for 2-3 minutes. Add the washed and chopped coriander. Its done. It should be served piping hot.

Get raita and pickles on the side!

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