PUNJABI STYLE GOBI MUTTER

                 PUNJABI STYLE GOBI MUTTER

                                                           (Serves 2-3)

This is a Punjabi style Gobi Mutter, made with onion, tomato and flavored with garlic, ginger and exotic Indian spices and later boiled Gobi and Mutter added and simmered in the gravy. It tastes delicious with Paratha/Naan/Roti and Basmati Rice.

INGREDIENTS:

·      2 cups Bite size florets of Gobi (Cauliflower), boiled

·      Water enough to boil cauliflower florets in it

·      ½ tsp. salt to add in water to boil cauliflower florets

·      ½ cup Peas, fresh / frozen (I used frozen Peas), boiled

·      1 medium size Roma Tomato, blanched, peeled and pureed

·      3 T Oil

·      ½ tsp. Cumin Seeds

·      1 cup Onion, finely chopped

·      1 -2 Green Chilies or as per taste, chopped

·      1 tsp. Ginger paste

·      1 tsp. Garlic, minced, press through garlic press

·      1 tsp. Turmeric Powder

·      ¾ tsp. Kashmiri Red Chili Powder or as per taste

·      ¾ tsp. Curry Powder (Must have ingredient)

·      ¼ cup 1 cm long thin pieces of Red Bell Pepper

·      Salt as per taste

·      ½ tsp. Sugar or as per taste

·      ½ tsp. Coriander Powder

·      ¼ tsp. Cumin Powder

·      1/3 tsp. Garam Masala

·      1 Pinch Freshly Ground Cardamom Powder

·      1-2 tsp. Kasoori Methi (Dry Fenugreek Leaves)

·      1 T Coriander Leaves, chopped

·      ¾ cup Water or as needed to make gravy (I use leftover water from boiling cauliflower florets, peas and tomato)

Click on the link below to like my "RASOI" Page.
https://www.facebook.com/pages/RASOI/294579340553283 

LET’S COOK:

Cut bite size cauliflower florets.

Place cauliflower florets in pan and pour water slightly above cauliflower florets to cover them.

Add ½ teaspoon salt and boil on medium high heat until cauliflower florets are cooked. Keep slight toughness in cauliflower florets.

Fish out florets with Chinese strainer from hot water and keep aside.

Add peas in same hot water and boil for 3 minutes and switch off the heat and cover the pan and let peas sit for 7 minutes. Drain peas and keep aside.

In same hot water add tomato and bring water to a boil or until tomato skin tears. Remove tomato and peel skin and discard and allow tomato to cool. Save water to dilute curry as it contains good flavor of vegetables. Once tomato cool, blend to make smooth puree. Keep aside.

SAVE WATER AFTER BOILING VEGETABLES.

(USE BOILED WATER AS A VEGETABLE STOCK TO DILUTE CURRY.

I USE ¾ CUP STOCK WATER FROM IT TO DILUTE THE CURRY)

Heat oil in a pan on medium heat.

Once oil is hot add cumin seeds and allow seeds to sizzle for few seconds.

Add chopped onion and green chilies and stir-fry for 3-4 minutes or until onions turn soft and translucent.

Add ginger and garlic paste and stir-fry for few seconds.

Add turmeric powder, Kashmiri red chili powder, curry powder and mix well.

Add red bell pepper and cook for 2-3 minutes.

Add tomato puree and cook for 2-3 minutes.

Add boiled cauliflower florets, boiled peas, salt, sugar, coriander powder, and cumin powder and add stock water (I used ¾ cup stock water) as needed and cook for 4-5 minutes.

Add garam masala, cardamom powder, Kasoori methi and corianders leaves and cook for 30 seconds to 1 minute only.

Switch off the flame.

Serve hot Gobi Mutter Curry with Roti or Maida Paratha or Naan, Tadka Dal and Jeera Rice.

Enjoy…

TIP FOR THICK GRAVY:  I did not add.

Dissolve 1-teaspoon of all-purpose flour in 3-4 tablespoons of water and add at same time you add tomato puree to thicken up curry.

THIS TIP WORKS FOR ALL THE DISHES:

DO NOT COOK LONG AFTER ADDING KASOORI METHI, AS IT WILL MAKE DISH BITTER. AT HIGH HEAT VOLATILE OIL FROM CARDAMOM WILL EVAPORATE AND SO LOOSE FRAGRANCE OF CARDAMOM)

Click on the link below to like my "RASOI" Page.
https://www.facebook.com/pages/RASOI/294579340553283 

 

PENNE WITH ROASTED RED BELL PEPPER SAUCE

     PENNE WITH ROASTED RED BELL

                   PEPPER SAUCE

                                                               (Serves 1)

Charred flavor of roasted red bell pepper gives unique taste to this pasta. Sauce made with roasted red bell pepper, onion and garlic and seasoned with Italian herbs.

INGREDIENTS:

·      ¾ cup Penne Pasta, uncooked

·      1-2 tsp. Olive Oil

·      Water for boiling pasta

·      Salt to add in water (Pasta cooked in salted water gives batter taste to the dish)

·      1 Big Dark Red Bell Pepper

·      1 ½ T Butter

·      ¼ cup Onion, finely chopped

·      1 tsp. or 1 Big Garlic Clove, minces, press through garlic press

·      Salt as per taste

·      ¼ tsp. Red Chili Flakes (OPTIONAL)

·      2 T Parmesan Cheese (OPTIONAL)

·      ¼ tsp. Paprika

·      ¼ tsp. Black Pepper Powder as per taste

·      Pinch Italian Herbs from McCormick Italian Herb Grinder

·      ¼ to ½ cup Pasta Water or as needed for desire sauce consistency

·      Parmesan Cheese to sprinkle on top (OPTIONAL)

·      Mint Leaves for garnishing

Click on the link below to like my "RASOI" Page.
https://www.facebook.com/pages/RASOI/294579340553283
 

LET’S ROAST RED BELL PEPPER AND COOK PASTA:

Measure ¾ cup uncooked penne pasta and boil as per package direction.

Drain pasta and add 1-2 tsp. Olive Oil and mix well. Keep aside.

Wash and dry red bell pepper and roast on open flame until dark blisters appears all over the bell pepper.

Place roasted red bell pepper in glass bowl and cover the bowl air tight with saran wrap/cling wrap and let pepper sweat for 7-10 minutes for easy peeling of skin.

Scrap off dark blistered skin from pepper and chop roasted red bell pepper into few big pieces and remove ribs and seeds from it.

Allow cooling pepper then blending into a smooth puree.

Heat butter in pan on medium heat.

Add chopped onions, sprinkle some salt and stir-fry onions until light brown in color.

Add chopped garlic and stir-fry for 2-3 minutes or until garlic is well roasted.

Add roasted red bell pepper puree and stir-fry for 1-2 minutes.

Add pasta water as needed and cook bell pepper puree on medium heat for 3-4 minutes or until sauce reaches desire thickness.

Season sauce with salt, paprika, black pepper powder and Italian herbs and cook for 1 minute.

Add boiled pasta and combine with sauce and cook for 30 to 45 seconds.

Transfer in a serving bowl; add Parmesan cheese on top if you are adding.

Garnish with mint leaves.

Serve Pasta with Garlic Bread.

Enjoy…

Click on the link below to like my "RASOI" Page.
https://www.facebook.com/pages/RASOI/294579340553283

 

 

MANGO AND WATERMELON JUICE

    MANGO AND WATERMELON JUICE

                                                (Yield 2 cups, Serves 2)

Mango and Watermelon Rooh Afza Rose Sharbat Juice is a cooling refreshing drink of summer.

Mango and Watermelon together develops unique flavor and taste.

STEP 1:

INGREDIENTS FOR MANGO JUICE:

·      2 cups Cold Ripe Mango Chunks, peeled, deseeded and chopped

·      1 T Freshly Squeezed Lime Juice

·      1-2 T Sugar or as per taste (Sugar amount will depend on sweetness of the ripe mango)

·      Water (OPTIONAL: Add water if needed to dilute thick mango puree)

·      Few Ice cubes (OPTIONA: Add ice cubes if you use room temperature mango)

Wash and peel mango and remove pit and cut into big chunks.

Refrigerate for few hours before using.

Add cold mango chunks with rest of all ingredients and blend until smooth puree.

Add water if mango puree is thick. Keep aside.

OR

USE 1 CUP CANNED MANGO PULP---COLD

Click on the link below to like my "RASOI" Page.
https://www.facebook.com/pages/RASOI/294579340553283

STEP 2:

INGREDIENTS FOR WATERMELON JUICE:

·      2 cups Cold Watermelon Pieces (You will get 1 cup Watermelon Juice)

·      1 T Rooh Afza Rose Syrup or as per taste

·      1 T Freshly Squeezed Lime Juice

·      1/8 tsp. Chat Masala

·      1 Pinch Salt

·      1 Pinch Black Pepper Powder

·      Few Ice cubes (OPTIONAL: Add ice cubes if you use room temperature watermelon)

·      Mint Leaves for garnishing

LET’S BLEND:

Wash watermelon and cut into two halves.

Remove seeds from watermelon.

Chop watermelon into big cubes and refrigerate for 2-3 hours or until cool.

Add cold watermelon cubes in blender with rest of all ingredients and blend until smooth. Strain the juice (OPTIONAL).

LET’S MAKE MANGO AND WATERMELON JUICE:

Pour ½ cup mango juice in serving glass.

Add ½ cup watermelon juice on back of spoon over mango juice layer.

Garnish with mint leaves.

Mix before drinking.

Enjoy…Click on the link below to like my "RASOI" Page.

https://www.facebook.com/pages/RASOI/294579340553283

PINEAPPLE BARFI

                  PINEAPPLE BARFI

                                                      (Yield: 6 Big Pieces)

This is a fresh, delicious, unique sweet made from Pineapple. It is quick and very easy to make.

INGREDIENTS:

·      ½ cup Pineapple, canned or fresh, crushed (I used Dole Brand Crushed Pineapple Can)

·      ½ cup Paneer/Chenna

·      ½ cup Milk Mawa Powder (I use Joy Brand Milk Mawa Powder purchased from Indian Grocery Store)

·      1/8 cup Heavy Cream

·      1/3 to ½ cup Sugar or as per taste

·      2-3 drops of Pineapple Essence, 2 to 3 drops adds lot of flavor, so do not add more

·      ¼ tsp. Freshly Ground Cardamom Powder

·      1 tsp. Almond, shredded for garnishing

Click on the link below to like my "RASOI" Page. 
https://www.facebook.com/pages/RASOI/294579340553283

LET’S COOK:

Drain crushed pineapple from can and coarsely crush in blender jar leaving some small chunks. DO NOT CRUSH INTO FINE PASTE.

Heat heavy bottom non stick pan on medium heat and stir cook-crushed pineapple until water evaporated and gets cooked and looses crunchiness, roughly about 7-8 minutes. Time may vary.

Add paneer, mawa powder, heavy cream and sugar and stir cook mixture until it comes together and thickens.

Switch off the heat.

Add cardamom powder, pineapple essence and mix well. Do not cook after adding cardamom powder and essence.

Transfer in a greased square-baking pan.

Spread evenly with spatula.

Sprinkle shredded almonds on Barfi and with the spatula press lightly on top.

Let Barfi set for 30 minutes at room temperature.

Place Barfi in fridge for 1 hour.

Cut into desire shape. Keep it at room temperature.

It should stay good for 2-3 days at room temperature.

Store in refrigerator for longer shelf life.

Before serving Pineapple Barfi bring it out from the fridge and let it sit for a while at room temperature as Barfi taste better if served at room temperature.

Enjoy…

Click on the link below to like my "RASOI" Page. 
https://www.facebook.com/pages/RASOI/294579340553283