25 June 2011

Gobi Mussallam / Baked Cauliflower in Rich Gravy

Let's have some Nawabi Food...Gobi Mussallam is a Mughlai Style cauliflower recipe. A treat for the eyes and stomach. It seems to have originated from the Imperial Mughal Kitchens in India.

The thick and rich gravy is so delicious  and a sure try for all the curry lovers.


180 gm/ 6 0z
Cauliflower cut into florets
¼ tsp
To taste
As required

Vegetable Oil
2 tbsp
Ginger garlic Paste
2 tsp
30 gm
Garam Masala
¼ tsp
Red Chilli Powder
½ tsp
A pinch
Cashenut paste
3 tbsp
2 tbsp
Tomato Puree
Brown onion paste
2 tbsp
¼ cup
½ cup


Cut the cauliflower into small florets. Soak in water along with a pinch of turmeric and salt. Let be for 2-3 minutes. Remove florets from water.
Boil water enough for the cauliflower florets to cook. Add cauliflower,turmeric, salt and bay leaves.                
Cook covered on medium heat till ¾ done.
Drain and transfer the cauliflower to an oven proof dish.
Chop the onions. Fry sliced onions on medium heat till brown. Let cool.Grind it into paste using as little water as possible. Keep aside.
Chop the tomatoes and puree it. Keep aside.
Heat oil in a pan, add cloves, cardamom. Sauté till it crackles. Add ginger garlic paste dissolved in 2 tbsp water. Stir till the water dries up. Now add the butter and the spices.
Mix the cashew paste and yoghurt in ½ cup water and add to the pan. Cook on low heat till the mixture comes to a boil. Add the tomato puree and onion paste. Stir well and cook covered for 5 minutes. Stir in the cream.
Remove from heat and take away the bay leaves.
Pour the mixture over the cauliflower.
Preheat the oven for 10 minutes. Bake for 5- 10 minutes. Serve hot with rotis.

Add chilly as per taste. Increase it to make it spicy.
Can add up to 3 tbsp/ 60 gm butter. 
Garnish with coriander leaves.

22 June 2011

Naan in a Pressure Cooker

Naan is a leavened bread and belongs to the North Indian Cuisine. It is traditionally cooked in a clay oven/Tandoor. 

This is one thing that we order every time we eat out . It is kids favorite too. Their menu seems to be fixed. Butter Naan and Butter Chicken. They never seem to get bored of it. 

Like everyone I too was on the notion that Naans can be made only if I have a tandoor - until I bumped into this recipe. So now all the naan fans can surely try this at home..Even if you don't have an oven.Yes you heard me right. Convert a pressure cooker to a tandoor. :) Check it out..


All Purpose Flour
500 gm
2 tbsp
Dry Yeast
2 tsp
1 ½ tsp
2 ½ tsp
1 tsp
To apply on the naans
1 tsp
1 ¼ cup


Warm 1 cup of water.

Mix the sugar and yeast in it. Stir well until the yeast dissolves. Cover and keep until its frothy. Takes about 5 minutes.

Sieve flour.

Add the yeast mixture along with curds, ghee and salt.

Mix well using little more warm water and make soft dough.

Knead the dough for 7 minutes.

Cover the dough with a wet cloth and let be for ½ hour.

Punch down the dough and knead the dough for another 1 minute.

Divide the dough into small balls and roll it into round shapes.

Take a wide, deep pressure cooker and grease it with little oil.

Heat it upside down for 2 minutes.

Place it upright and place on the stove on high flame.

Take each naan, apply little water on one side and stick the wet side on the walls of the cooker.

Let it cook and as brown spots appear it will fall off to the bottom of the cooker. Remove and grill the uncooked side for 10 seconds. It will puff up. Remove from grill.

Apply butter and serve hot.


Tilt the cooker a bit to stick the naans to the sides of the cooker.

Grill on medium flame.

The naans fall off to the bottom of the oven when cooked on one side. You can cook the other side from the bottom of the cooker but be careful not to burn your hands. It is easier on the grill.

To give the right shape to the naans after rolling it, just pull it from the bottom to get the triangle shape. But make sure that size will fit into the cooker. Else just roll it round.

    18 June 2011

    Vada Paav / Indian Vegetable Burger

    The popular tea time snack of Maharashtra - the vada pav or I should say the famous Mumbai road side snack. The Mumbai Veggie Burger complete with toppings and a soft square bun (paav).
    It is no more the 'poor man's food'.

    Potoato Vada is sandwiched between the buns and topped with cilantro peanut sauce and roasted garlic spice blend.  Truly a mouthwatering snack !

    It is a long process to prepare them but the end result is worthy of the effort, I should say. And didn't manage to get the real paav so managed it with buns :( . Anyways I am happy with the result. Enjoy!

    So here is my first try at Maharashtrian Cuisine.

    Vadaa Paav/ Fried Potato Sandwiches

    Printable Recipe


    For the roasted garlic spice blend

    1 tablespoon vegetable oil
    1/2 cup raw peanuts
    1 tablespoon coriander seeds
    1 teaspoon cumin seeds
    6 medium cloves thinly sliced
    1 teaspoon coarse / sea salt ( add as per your taste)

    For the cilantro peanut sauce/ chutney

    1/2 cup cilantro leaves
    2 tablespoon shredded coconut
    1/2 teaspoon salt( add as per taste)
    3 green chillies ( the original recipe says 6-8 but I find that too hot so add as per your spice level)

    For the garlic potatoes

    450 gm potatoes boiled and mashed
    1/2 cup frozen peas (no need to thaw it)
    1 teaspoon salt
    1/2 teaspoon turmeric powder
    1/2 cup cilantro
    1/4 cup curry leaves
    3 green chillies
    4 cloves
    2 slice ginger(1 1/2 inch long)

    For the batter

    1/2 cup  chickpea flour
    1/2 cup rice flour
    2 tablespoon cornflour
    1/2  teaspoon turmeric powder
    1 teaspoon Kosher or sea salt

    10 small, paavs


    Roast the peanuts over medium heat in a small skillet for about 2 - 4 minutes. Roast till the nutty smell comes and the nuts turn reddish brown.Transfer half of the peanuts to a plate to cool. Put the other half in a blender jar and keep aside.

    In the same skillet add the coriander, cumin, chillies and sesame seeds and roast. The spices have to turn reddish brown ( 1-3 minutes). Add this mixture to the peanuts on the plate.

    Add the garlic to the remaining oil in the skillet and cook stirring occasionally until they are sunny brown in colour. Spread the garlic over the spices on the plate. Let it cool completely.

    To make the cilantro sauce or chutney -  pile in the cilantro, coconut, salt, chillies, ¼ cup water to the peanuts in the blender . Blend well. Transfer to a bowl. Add 2 tablespoon water to the blender and swish it again to remove any remaining sauce. Stir well.

    To make the roasted garlic spice blend transfer the spices on the plate to the blender and powder it. Make sure the spices are cooled well before powdering else it may become slightly cakey.

    To prepare the patties combine the potatoes, peas, salt and turmeric in a bowl. Combine the cilantro, curry leaves, chillies, garlic, ginger in a food processor and mince. Add this to the potato mixture to make a slightly yellow green dough.

    To make the batter, mix the two flours, corn flour, salt and turmeric in a bowl. Pour in warm water to make a smooth thick batter.  You will need about 3/4 - 1 cup water.

    Divide the dough into 16 portions. Shape it into round balls and press a bit in between your palms to make ½ inch thick patty. Set aside.

    Heat the oil in a wok.

    Line a large plate with paper towels and keep ready.

    When the oil is ready, dip a patty into the batter and carefully slide it into the oil. Fry them until they are golden brown. Fry 3-4 patties at a time and remove them with a slotted spatula.

    For assembly of the sandwich slice open the paav, spread the cilantro sauce, place the patties, sprinkle the garlic spice blend and close the bun and serve.


    The spice blend and cilantro sauce can be made even up to 2 days in advance.

    The sauce can be refrigerated until ready to use.

    The spice blend can be stored in an airtight container in the refrigerator or room temperature up to a week.

    A pinch of baking soda in the batter can make the patties more crisp.

    If you are using iodized salt then reduce the quantity.

    13 June 2011

    Healthy Nutritious Pulao

    Vegetable Pulao is my all time favourite especially when there is no time for elaborate curries and rotis. A healthy and quick recipe liked by all. 

    The addition of soya chunks along with the veggies make it all the more nutritious. Soya is making headlines these days because of its nutrient facts. It is high in protein, iron, dietary fibre, vitamin C and many more...


    Basmati Rice
    1 ½ cup
    Soya Chunks
    1 cup
    Cumin Seeds
    ½ teaspoon
    Ginger paste
    1 teaspoon
    Garlic Paste
    1 teaspoon
    1 cup
    1 cup
    ½ cup
    ½ cup
    Vegetable stock cube
    3 cups+ 1 ½ cup
    As required
    3 tbsp
    Bay leaf
    Garam Masala
    ½ teaspoon


    Wash and soak rice for half hour and strain.
    Boil 1 ½ cups of water and soak soya chunks in it for 15 minutes. Squeeze out the water and chop into small pieces.
    Wash and chop vegetables.
    Heat oil. Add cumin and stir for 4 seconds.
    Add ginger garlic paste and stir.
    Add onion and stir fry till its golden in colour.
    Add the bay leaf.
    Add the vegetable stock cube, garam masala and mix well.
    Sauté the carrot and beans. Cover and cook till the vegetables are half cooked.
    Add the tomatoes and cook again till the tomatoes are mashed.
    Add green peas and let cook for 2 minutes.
    Boil 3 cups of water in a separate vessel.
    Add the chopped soya to the vegetable mixture and stir well for a minute.
    Check salt, add water. When the water comes to a boil add the rice. Cover and cook on medium flame for 10 minutes.
    Stir slowly and cook for another 5 minutes/ till done on slow flame.
    Remove the bay leaf.
    Serve with raitha and chutney.

    Coriander Mint Chutney


    1 cup
    Mint leaves( Pudina)
    ½ cup
    Grated Coconut
    1 ½ cup
    1 or 2 large
    A small piece
    1 medium
    As required


    Chop coriander, pudina, chilly and onion.
    Grate coconut.
    Mix all the ingredients along with salt and blend coarsely.
    Check salt and serve with Pulao / Biriyani.

    Sending this recipe to Savory Sunday at The Sweet Details by Amanda

    Also sending this recipe(FB, WLI) to Anyone can cook: Series 21 by Umm Mymoonah of Taste of Pearl City.

    10 June 2011

    Kinnathappam / Malabar Style Rice Cake in an Uruli

    It is yet another famous tradional dessert famous in the Malabar region. Kinnathappam is served on all major occasions like weddings, house warming, baby shower...the list goes on. 

    Kinnathappam is a rice cake cooked in rich coconut milk, enriched with ghee, sweetened with jaggery and spiced up with cardamom. The texture is very soft and the color is deep brown.

    'Kinnam' refers to the vessel or plate in which it is transferred to and 'Appam' is the rice cake.

    I have always seen people buying it from bakeries and wondered how this soft and tasty appam is prepared and decided to find the traditional way of preparing it. The first reaction I got from all was ''ohh..that is very time consuming and takes a lot of heavy stirring.'' But I was still for it to learn a very authentic dish. Finally I got the recipe and here it is for my dear readers.

    Coming to the preparation part it is very tedious but the end result just makes us forget the time taken to prepare this yummy rice cake. It requires a minimum of 3 people just to stir. And since it requires lot of  effort it is usually prepared in bulk. Home prepared kinnthappams stay longer compared to the ones at bakeries. Here are the step by step preparation of Kinnathappam. Enjoy!!

    Raw Rice
    1 kg
    ¾  kg light + ¾ kg dark
    Chana Dal (Kadala Paripu)
    ¼ kg
    5 large
    2 tbsp + 1 cup
    7 litre
    3 tbsp


    Melt jaggery by adding 200 ml water. Filter it in a sieve to remove impurities. Let it cool.

    Cook Chana Dal  with one piece of Jaggery in a pressure cooker. Add water just enough so that it sinks and cook till 1 whistle (half cooked).

    Grind the rice to a thin paste form.

    Powder the cardamom along with 2 table spoon sugar and remove skin from the mixture.

    Grate coconut and sqeeze to remove the first milk(Onnam Paal). Keep aside.

    Add 200 ml warm water to the coconut and squeeze to remove the second milk (Randam Paal) and third milk (moonam paal).

    Keep a thick bottom vessel/ Uruli ready to start the cooking process.Mix the rice batter, second and third coconut milk, jaggery, remaining water and start stirring on high flame.

    This has to be continuously stirred using a long steel spatula. It has to be steel or a heavy duty stirrer as the mixture will thicken as you stir and it will be difficult to stir otherwise.

    When the mixture starts thickening (it will take about 2 hours) add the first milk and cardamom powder. Take a small portion and hold it b/w your thumb and index finger, press it and pull. A strand consistency is formed.

    After about 15 minutes add ghee to the sides of the vessel. Add the chana dal and mix well.

    Add sugar at this stage as per your taste/or you feel the sweetness is not enough.

    This is the tradional kinnam. Keep the kinnam/vessel/ any other dish ready

     Keep scrapping off any mixture that sticks to the sides with a knife.

    The mixture will start leaving the sides and start wobbling like a jelly and leaving the sides of the Uruli.

    By this time keep the Kinnams /Brass vessels/ any dish ready with ghee smeared on it.

    The right consistency is when you hold a small portion in between your thumb and index finger and roll, it forms a ball shape without sticking to your fingers.

    Remove from fire and quickly transfer it to the vessels and flatten it so that it takes the form of the vessel.

    Cool, invert it on a plate, cut and serve.