Classics

Cauliflower Gravy

Ingredients

• Cauliflower florets - 1 cup or 250 gms, finely chopped
• Onion - 1 large, chopped
• Tomato - 2 large, chopped
• Ginger - 1 tsp
• Garlic - 1 tsp
• Garam masala - 1 tsp
• Coriander powder - 1/2 tsp
• Kasuri methi - 1/4 tsp
• Salt - to taste
• Turmeric powder - 1/2 tsp
• Oil - 2 tsp
• Water - 1/4 cup (or as required to cook the vegetables)

Preparation method

1. Heat oil in a pan. Add onions, tomatoes, ginger, garlic, and saute until cooked well.
2. When the mixture is cooled, blend to a smooth paste.
3. Blanch cauliflower florets and keep aside.
4. In the same pan, heat some oil. Add cumin seeds, and the ground masala paste and saute.
5. Add salt, garam masala, chilli powder, coriander powder, and turmeric. Stir well and cook covered until oil releases.
6. Add the par boiled cauliflower florets and mix well. Cook covered for ~10 mins, stirring continually.
7. Add water, if required, to adjust consistency.
8. Add kasuri methi and mix well and turn off the flame.

Serve with hot rotis or rice.

Preparation time - 40 mins

Kesar Kulfi

With the scorching summer heat around, what better can you decide to make other than the homemade chilled and scrumptious Kesar kulfi. It is wholesome and a comparatively healthy desert made with the goodness of milk, nuts (almonds and pistachios, and kesar (saffron).

Ingredients

• Whole milk - 1 litre
• Chopped Dried nuts - almonds, pistachios
• Whole cream - 1/4 tbsp
• Saffron strands - 1 tsp
• Sugar - 200-220 gms (adjust to your requirements)
• Cardamom powder - 1/4 tsp

Preparation method

1. Boil milk in a pan until it reduces to half its original consistency.
2. Add the whole cream and stir well.
3. Add the chopped nuts, cardamom, and saffron and keep stirring.
4. When the milk is slightly thickened add sugar and stir well. Turn off the heat.
5. Let the mixture cool completely.
6. Transfer the cooled mixture into kulfi or ice-cream stick moulds.
7. Deep freeze for atleast eight hours before serving.

Once set, gently remove it from the mould and serve chilled.

Preparation time - 45 mins

Aloo kurma

A classic south-indian dish that can be served with puri, chapati/roti or dosa.

Ingredients

• Potatoes - 2, boiled and chopped into big cubes
• Tomatoes - 2-3, chopped
• Onions - 1, finely chopped
• Oil - 3 tsps
• Chilli powder - 3/4 tsp
• Kasuri methi - 1 tsp
• Salt - to taste

For masala

• Cashew nuts and groundnuts - 3/4 cup together
• Cumin seeds - 1 tsp
• Bay leaves - 1/2 - 1
• Turmeric - pinch
• Sugar - 1/4 tsp
• Dry coconut - 2"
• Dalchini/Cinnamon - 1/2"

Grind the above ingredients to a smooth paste, by adding water as required.

Preparation method

1. Heat oil in a pan and fry the onions until transparent.
2. Add tomatoes and turmeric and cook until the tomatoes are mushy.
3. Add the potatoes and mix well.
4. Add turmeric, salt and stir well.
5. Add the ground masala, chilli powder, salt and mix well. Close lid and cook for a few minutes.
6. Finally, add the kasuri methi and mix well.

Serve hot with puris or chapatis, dosas.

Preparation time - 40 mins