Pineapple Basundi

Please scroll down for recipe :) heads up just in case.
I was in the grocery store as usual a Friday thing to do, grocery shopping is something that makes me satisfied...I know its weird when people would be listening to music , relaxing  or spending  quality time with family and friends, I write about being in a grocery store on Friday 😆
but I just enjoy this,  as much as I enjoy cooking....
Came across this cute couple and their little angel in the store , they were in some conversation as when I saw them from far, I could see them playing with their kid may be to keep her occupied.
had to walk closer to them to pick something and realized that both of them were deaf and dumb, I couldn't keep myself from watching their baby girl, curious to know if she could speak or hear,
their girl was also quite not sure if  she is quite with her quite parents ? if she cries could her parents hear ?
I was sure they weren't noticing me, as they were in their world, would have tasks to accomplish  together, and wouldn't waste time to get sympathized.
I could see the love and closeness within them when they converse in sign language,
they don't have a problem, they seemed so happy.
I felt very sad though,  tried my best to hide the tears starting to roll down my face and at that point realized how nagging I am when I complaint for silly reasons .... why do I keep forgetting the blessings in life, would blame it to the "human" in me, for animals wouldn't complaint,
they wouldn't keep account of times they get hurt or they don't have a heated nest to keep'em warm during those cold snowy days.

Not sure if you enjoy reading my usual sentiments....
I love to talk about life & people 😊

Coming to Pineapple Basundi ,  I had no idea that something like this (pineapple and condensed milk -mix ) exited in India , have heard about Rabri , that's a similar recipe , when milk is boiled to make it thick and condensed, but this recipe  is served with pineapple, flavor & texture of which makes this a perfect dessert. Thanks to my whatsapp friend Jaya for this recipe and to all the food lovers and cooking experts for those inspiring photos,  I also see love they serve with food :) 

Its late for a Mother's day wish but Mothers should be appreciated not just one day for all the sacrifices and pain...

This is not the traditional way,  as it would take more time to condense the milk,

instead I used the store bought condensed milk and evaporated milk (love the taste of evaporated milk hence used it here) 

Here's how I made this quick dessert  

Ingredients 

Condensed milk - 1 tin

Evaporated milk - 1 tin  

Whole milk -  2 cups

Pineapple small chunks - 2 cups 

Sugar - 1 tbsp 

Cardamom powder - 1/4 tsp

Saffron - few threads 

Pistachios & Almonds - 1/4 cup 

* Boil whole milk, evaporated milk and condensed milk in low flame until it starts to thicken (about 20 minutes) add cardamom powder, saffron threads and nuts.Allow to cool before refrigerating. 

* Heat pineapple with sugar in low for sometime (15 to 30 minutes) This step is optional,Pineapple pieces are added to the cooled milk without cooking the same.(I like the pineapples chunks to be little thicker in consistency so cooked it with little sugar)  

*When serving , add pineapple pieces(cooked or uncooked)  Pour cold milk mixture & top with some nuts.

And I will call this a cool summer dessert

Notes :

Use whole milk , boil the same to make it half the quantity and add enough sugar to sweeten it, I believe that's how its traditionally made, but as you know I haven't mastered patience yet so made it quick, adding evaporated milk gives it slight pink color and a very milk-ish taste which is optional. 

Try Basundi with different combinations , dry fruits (dates, almonds and pistachios alone ) or any other fruit that you prefer , keep fruits and milk separate, if you plan to keep this for more than a day in the fridge.  

Send your reviews to taramuricken@gmail.com 

Egg Burji

I know its kinda kiddish to blog recipe of Egg Burji( Scrambled Eggs)  but this is for the novice - that's what I'll say but the truth is, am trying to help myself get back to blogging after a break ....

This year was hectic for me so far, my new baby keeps me busy all the time , we moved to our first home here and then there's this never ending renovation happening, making my surrounding messy and dusty :( hope it gets over soon. 

Sad demise of our Amamma (Hubby's Granny) was the worst part,I don't know how many times I have described about her in this blog, as she was an absolute Gem, wise and graceful , am not sure if I'll be able to achieve fineness of character she had anytime in my life, even if I live 92 years (to live 92 years ? question mark very necessary here ) that was her age... but she lived her life feeding others with love, she's my role model. 

We traveled to India for her funeral , myself and kids were lucky to stay there for 2 months and then we reached back here few weeks ago.
My experience travelling 32 hours alone with 2  kids is worth sharing...hhmm... may be later.

Many obstacles for me to continue blogging :(
another thing , pictures I post wouldn't be so good, ( I don't think it was so good before too) but it may go worse :( as I lost my camera charger...

ssshhhhhh its a secret, will remain a secret till my hubby reads this (it never happens) or till I let my sponsor know that I lost it, while shifting, or renovation or baby and bla bla .....anyways am sure my readers would adjust as you guys have been so good to me. so all these pics are from my phone.

Here's the recipe of Anda Burji AKA Indian style scrambled eggs.
you know what,
Cilantro / Coriander leaves  and Cumin powder makes it Indian :D

You'll need

Eggs - 4 No's
Onions - 1 medium sized finely chopped
Tomatoes - 2 no's
Cilantro - half bunch
Garlic and ginger - finely chopped - 1/2 tsp
Green chili's - 2 to 4 No's (adjust as per your preference)
Oil - 2 tbsp
Cumin powder - 1/4 tsp
salt to taste

and 15 minutes is more than enough to make these

Method 

Beat Egg's with some salt , keep aside.

Heat oil , add ginger , garlic , onion and green chili's and saute till onion looks golden brown , add then tomatoes and continue sauteing till oil starts to separate ,   add finely chopped cilantro , salt and cumin powder. Stir and add beaten eggs , cook in medium to high heat , stirring constantly for another 4 to 6 minutes. Switch off the heat.

Serve with Roti , Rice or Bread.

Cheers
TN

Home made (Yellow) Jalebi Recipe & Happy Diwali

Since India is celebrating one of her biggest festival "Diwali" today,
I was determined to make some thing sweet, which is compulsorily made in all houses celebrating "Diwali" This being my second Diwali after I started blogging in full pace, I decided to make Yellow Jalebi" making of which is little tricky I must write :/
and am not very satisfied by the way it looks :(
last year I made Boondi Ladoo, which I felt was far easier to make.
To make these all you need is patience, but am sure If I can make it, any body else can do it easily :D
as I believe I am among the list of impatient people,
though am trying to improve :(

Referred many blogs and you-tube links before making these,
found the recipe in vegrecipesofindia.com  very descriptive, click link for her Jalebi recipe.
I made some changes to the recipe above to reduce the fermentation time.

Here's how I made it.

Ingredients 

Maida/All purpose flour - 1 cup
Corn flour - 1 tbsp
Besan /Gram flour - 2 tbsp
Fast acting Yeast - 1/2 tsp (Optional, instead use Soda powder)
Sugar - 1 tsp (use only if using yeast)
Salt - a pinch
Turmeric Powder - 1/4 tsp
Thick curd - 1/2 cup
Water - 1/2 cup + 2 tbsp (Approx, I used 2-3 tbsp more)
Oil - for frying

For Sugar syrup 

Sugar - 2 cups
Water - 2 cups
Lime juice - 1/2 tsp
Cardamom or  saffron threads - few

Method 

Optional -   * Heat 2 tbsp water till warm and add 1 tsp sugar to it, mix well and then add yeast, keep for 5 to 7 minutes in warm place to activate yeast. This step is for those who intend to use Yeast, may add Soda powder instead.

   * Mix together Maida + Besan + Corn Flour + turmeric powder + curd + 1/2 cup water+activated Yeast mixture (if using)  Mix well using a spoon for 4-6 minutes until the batter looks smooth (not too thick not too thin in consistency) If using Soda Powder instead of yeast, add it just before frying.

*  keep these for fermentation for at least 6 hour's, (taste best if kept for longer time)

Batter after its kept for 6 hour's to ferment. 

* To make Sugar syrup, boil water and sugar, to bring it to one string consistency, when it reaches the required thickness add lime juice & crushed cardamom. May add color or Saffron to this syrup, saffron would give a light yellow color naturally, but I didn't have the same so used color, which made my Jalebi look brown :(

* Heat Oil in a frying pan, bring to  high heat initially then turn the heat to medium-high heat, temperature of the oil determines how your jalebi's would look like (color and shape) as its hard to make those shapes if the oil is really hot, hence regulate the temperature accordingly.

* Beat the batter once again,add 1 to 3 tbsp water to the batter if it looks thick after fermentation (Batter shouldn't be too thin) transfer'em to a piping bag/ or use any squeezable ketchup bottle's,try piping'em to a paper before frying. Start frying the same 2 to 3 minutes on both sides, I like my jalebi's to be little crispy so I fried it for little more time.

* Making perfect round shapes for these jalebi's was not easy, but after frying few shapeless jalebi's,
I learned the trick, anyways shapeless jalebi's also taste equally good so its fine ;)

* Dip these fried Jalebi's in sugar syrup for 1 to 2 minutes and place them on to a flat plate. If planning to keep for more days, store in air tight containers and refrigerate.

Enjoy !

Wishing you all a very Happy and Blessed Diwali :)

Cheers
TN

Vegetable Pulao Recipe ( Veg Pilaf)

Orange tint and scent of pumpkin pie "Fall" is here & am loving this time of the year like never before, enjoying the rain which I missed this year.
Hope all in US is getting ready with kids for Halloween. I have 4 large pumpkins here :(
that's how Dad pamper their kids :/
now its my turn & NA already started nagging to start carving :(
Anyways that's a fun thing to do with kids.....Love it when I see her eyes sparkle with excitement.

Here's a picture of one that I carved last year.

NA excused that asymmetrical face, was convinced with a happy looking Witch :D

Busy days with my in-laws who are here for a month, roaming in and around Salt lake and exploring new places here is of-course fun,though I miss my blog :(

A good DIL is not supposed to serve experimented dishes's to her in-laws was my Mom's advice, so today I made something which I am confident in making, a very popular Indian rice dish, more popular in the Northern states of India.

Everyone would have their own way of making it, I usually pressure cook it to save time. But if you are fast in cutting vegetables, a scrumptious meal is ready under half an hour.

Recipe here doesn't need a pressure cooker though you may cook it in the same if you wish.
Pressure cooked Pulao/Pilaf is my favorite for some reason, though it wouldn't give you that appealing look.

Ingredients 

Basmati Rice (Long Grain Rice) -  2 cups
Ginger and Garlic paste/crushed - 1 tbsp (together)
Onion - 1 medium chopped
Mixed vegetable's - 1 cup chopped  (carrots,beans ,peas ,cauliflower etc)
Tomato - 2 large chopped
Green chili's - 4 to 6 no's (Use as per your preference)
Cilantro chopped - 1/4 cup
Mint Leaves chopped - few springs (Optional)
Juice from 1 lime
Water - 4 cups - double the amount of rice taken (differs with variety of rice used)
Salt to taste
Vegetable Oil / Ghee - 3 tbsp

Whole spices 

Cumin Seeds - 1 tsp
Cardamom - 2 no's
Bay leaves - 1
Cloves - 3 no's
Cinnamon stick - 1/2 inch size piece

To Decorate (Optional)

1 medium size Onion, sliced and fried to golden brown color
1 Tbsp each Cashew nuts and Raisins (I didn't use)


Method 

* Soak Rice in water first before starting to cook. Heat oil in a pot / Pressure cooker or rice cooker.

* Add to the heated oil lightly crushed whole spices (given above) add then Ginger-Garlic paste and saute for a minute, followed by chopped onion.

* When onion looks golden brown, add the other vegetable's and half portion of the chopped tomatoes.

* Saute the vegetables for 2- 4 minutes and then add the drained rice, continue stirring for another 5 minutes.

* Add in the leaves (Cilantro and Mint-if using) and stir to combine. Add salt , lime juice, the rest of the chopped tomatoes & water.

* Cover and cook the same in low heat (if using an open pot) till  the water is absorbed and rice is cooked. Do stir rice in between to check if the water is enough, sprinkle water in between if necessary.

* Once the rice looks cooked, let this sit for 5-7 minutes (Keep this open) , then use a fork to fluff up the rice.Decorate with fried Onions, Cashew-nuts and Raisins.

*  Serve Pulao/Pilaf  hot with Raita, Mint Chutney, Pickle and/or any Curry.

Notes 

  * If using a pressure cooker, cook till 1 whistle heard, immediately transfer the cooker to a cool place, once the pressure is released open the lid and use a fork to fluff up the rice, transfer rice to a flat tray/dish and keep this open for 5 to 7 minutes before serving.

Cheers
TN

Dragon Chicken (Indo-Chinese Recipe)

Its September again, this is the first time that I am happy to welcome this month since the time I started realizing that I am getting old, as this is the month that completes one another year of my life on earth.But I want time to fly with this same pace till another 3 months as am waiting for a surprise the Almighty is molding inside me :)
Another reason for my happiness this month is the happening of State fair and Cultural Fair's, marking the end of Season....
Like last year this time also did I participate for a Honey Recipe Contest, baked some Baklava Rolls for the same and went to the fair ground with no much confidence as Baklava is not really an accepted dessert by the American taste buds :)
But this was One name which came into my mind when thinking of a dish with Honey, honey glazed chicken was the next option, though I decided to go ahead with Baklava & ended up tasting 5 other variety Baklava's the other contestants presented, the fun part was that none of the Baklava entries won any prize :D
Anyways glad that my NA didn't cry after hearing the result, I expected the same to happen, as I saw her super happy, jumping with excitement not minding her surroundings when my Cream cheese filled Chcocolate Cupscakes in Chocolate Cups won 2nd prize for a Cup cake contest in the same venue last year.

I console myself thinking that participation is the best part and winning is just the next level ;)

May be its the wish of the lil-one getting baked inside my tummy, that I crave extraordinarily for some specific dishes which I sometimes dream in my deep sleep, and this day its "Dragon chicken"
I have had it couple of times from some restaurants in Mumbai, the reason why its called "Dragon" might be because of the bright red tint the dish would have and that long strips of chicken pieces.

Do give it a try if you like Indo chinese dishes, a mixture of Indian ingredients to a typical Chinese recipe.

Here's how I made it

Ingredients 

For shallow frying 

Chicken Breast - 2 medium Breast pieces(cut in to long thin strips)
Soy Sauce - 2 tsp
Kashmiri Red chili powder (Or paprika) - 2 tsp (Adjust as per your preference)
Salt - to taste (Use less as all the sauces used here would have salt in it)
White Pepper powder - 1/2 tsp (More or less)
Chili Sauce (I used Homemade Chili Garlic sauce- Recipe given below)  - 1  tbsp
Corn flour - 2 tbsp
Oil - for frying (2 to 4 Tbsp Approx)

Other Ingredients 

Onion - 1 medium - thinly sliced)
Whole Red chili's - 2 to 3 no's (crushed)
Paprika or Kashmiri Red chili powder - 1 tsp (Or more)
Garlic - 2 to 4 No's - chopped
Ginger - a small piece finely chopped
Green or Red Bell Pepper (Capsicum) - thinly sliced.
Cashew Nuts - few no's
Green Onion - few tbsp's chopped (Optional)
Soy Sauce - 1 tsp
Chili Sauce (or home made Chili Garlic Sauce) - 2 tbsp
Tomato Sauce - 1 tbsp
Sugar - 2 tsp (Use more if you like this dish less spicy)
Salt to taste - Use only if required  (as all the sauces would have salt in it)


For Homemade Chili Garlic sauce - soak 6 to 8 whole red chili's and 3-5 Garlic pieces in 2 to 3 tbsp vinegar for 15 to 30 minutes, blend the same using a small blender to make a sauce,this would have thin consistency when compared to the store bought Chili sauce but would definitely taste better.
this isn't stored for more than a day since it doesn't have any heating. I make it in small quantity usually for the preparation of certain Indo Chinese Dishes.

I prefer making chili garlic sauce at home as it gives a slight tangy flavor to the dish with the addition of vinegar, hence if you are using store bought chili sauce, add few drops of vinegar or lime juice to the recipe here - Only if you like slight sour taste in your dish :)
 (This is entirely optional as its not included anywhere in the original recipe )

Method 

* Marinate the chicken pieces with all the ingredients given under Frying except corn flour for 10 to 15 minutes. Heat Oil in a Non-stick pan (as we haven't used egg for binding, this tends to stick) sprinkle corn flour to the marinated chicken (for coating)  just before frying the same.

* Shallow fry the marinated chicken pieces till its all cooked and looks golden brown in color. 

Remove from heat.

* In the same pan with the left over oil (Remove some oil if it seems excess), add garlic first to induce its flavor to the fried oil, followed by ginger, sliced onion & dry whole chili's ,  saute the same till brown (should be nicely done) then add the fried Chicken pieces & sliced bell pepper's to it,cook stirring the same for 2-4 minutes.

* Add Paprika (Kashmiri Powder) , Cashew nuts , all the sauces and salt (If required) and stir fry for another 5 to 7 minutes until everything is coated nicely to the chicken pieces. May sprinkle some water (if you think that the dish is looking dry) 

* Finally add sugar, stir again and switch off the heat. Serve topping the dish with some chopped spring-onions.

Enjoy with Fried rice or any Noodle's. 

Notes :

In all the original recipes the chicken pieces are deep fried, I decided to shallow fry the same and use the same oil to make the gravy. Hence you may deep fry the chicken pieces to make it nice and crispy.

Use a Non stick pan to fry the chicken pieces as this recipe doesn't add egg to the marinade which creates a binding. If not using a Non stick pan to shallow fry, use half of 1 egg to give the chicken pieces nice coating.
(I didn't use egg here as it tends to make the batter/marinate little loose in consistency and would need more corn flour)

This dish is slightly spicy (Home made chili garlic sauce makes it more spicy) hence use less red chili's for the sauce (if preparing at home) to make it less spicy.


Cheers
TN

Goan Fish Curry with Ground Coconut

We have a Goan friend "Richie" who's a chroooonic  bachelor ;)
A typical Goan who loves food and cooking. We were lucky to have him as guest once when we were just married , he taught me about Goan food, also shared some useful tricks in kitchen, during his 1 week stay.
He's one of a kind "Party Man" I must say, who led a life I haven't even imagined till then. He follows a unique lifestyle by starting his day very healthy,an hour or two he would spent for jogging , exercise , Yoga and good Break fast then enters the kitchen to start cooking but he could do it only with the help of  his cocktails hence by the end of the day he's not very healthy ;)
I must thank him for the friendliness and the way he took over my kitchen, the food and flavors he created was amazing.
 Thanks to Richie, glad that he's now the first person whom I would call when ever I think of preparing a Goan specialty dish.

This Goan specialty Fish curry with coconut paste is one of the dish that he prepared,
I fell in love with its flavors the first time I had it.
Recipe is similar to the Kerala Fish curry with Coconut gravy, but the addition of some spices like whole coriander seeds, dry red chili's & pepper corns make it extra flavorful.
A must try recipe for all those who are fish lovers like me.

I used Salmon here but King fish or Pomfret would be the best, if its available in your place.

Ingredients 

Fish - Salmon 1 pound (Approx) sliced or cubed
Tamarind / Sambar -puli - 1 and 1/2 tbsp
* Mango 1 whole sliced  or Tomato (1/2 finely chopped )- (Optional)  adjust the sour taste as per your preference, add more tamarind if you aren't using mango or tomato slices here.
Onion -  1 small - sliced
Oil - 2 tbsp (I used Coconut oil)
Green chili's - 2 no's slit
Salt to taste
Turmeric Powder - a pinch (or more)
Kashmiri Chili Powder - 1 tsp

Grind to Paste 

Coconut - 2 cups
Shallots - 5 to 8 no's
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Pepper corns - 4 to 6 no's (Do not use more)
Dry whole red chili's - 6 to 10 no's (Adjust as per your preference)
Ginger -  small piece
Garlic - 3 no's
Turmeric Powder - 1/2 tsp
Methi seeds (Fenugreek seeds) - a pinch
Salt & little water to grind.


Method 

* Clean and slice Fish, rub the same with a pinch of turmeric powder and salt. Keep aside.

* Grind to a very smooth paste the ingredients given above for grinding.

* Heat 2 tbsp oil in a Madka or any Kadai/pot , saute sliced onions & finely sliced tomatoes (if using)    Add Kashmiri Red chili powder when the onion looks brown.

* Then add the nicely ground coconut paste, and cook until the raw taste of ginger and garlic is gone (almost takes 10 to 15 minutes in medium heat) cover and cook this as it tends to bubble and decorate the surroundings ;)  stir in between.
Add little water if it tends to stick to the bottom.

* When the paste is completely cooked and the oil starts to separate add 1 cup water(give or take)  and add thetamarind pulp (or tamarind diluted with little water) & slit green chili's , allow to boil.

* When the gravy starts to boil, add marinated fish and *mangoes (if using) Allow to cook for 5 to 7 minutes until the fish is completely done.

Switch off the heat and let rest for 2 to 4 hour's (if possible) as fish curry taste best when its allowed to sit for sometime.

Serve with steamed rice.

Enjoy !

Cheers
TN

Mango Lassi (Recipe - My way)

The other day I was talking to one of my friend some nonsense's as we usually do but at some point we deviated our conversation to a topic about how women are being exploited these days.
As at least once in our life time would we undergo a situation when we are being held back only because of the gender that we belong.
It does happen as it used to, History tells us so was my opinion, as its "His -Story and not Her-story"
She was not convinced and asked me why only women were supposed to cover their head while in Church ? my reply was "probably because of respect that we need to show when in the presence of God"
again she opposed it quoting Genesis when Adam and Eve had nothing to wear and God used to talk to them...
I don't have an answer ,but in Genesis it also says "Eve" was created for "Adam"
So that means women created for Men????
I don't know...
Anyways dedicating Song "Feel the rain on your skin"by Natasha Bedingfield
to all Women reading this post

Also Salute all the Mothers in this World, for the love and care that they contribute,
respect them for all the pain they suffer and for the sacrifices they do every day.

Mango season again :)
this time I want to share a very popular Indian drink - "Mango Lassi"
though the recipe here is my way making it and not the authentic Lassi recipe - Click -veg recipes of india.com for that authentic recipe.
Do try this recipe here also as it tastes good, you would like it for sure :)

 Ingredients 

Mango - 1 no sliced (May use Mango pulp 1/4 cup - if off-season)
Sugar - 3 tbsp or more (adjust as per your preference), may use milkmaid instead.
Vanilla essence - few drops
Milk - 1 cup
Thick curd - 1 cup
Ice cubes - hand full

* Blend all the ingredients together until smooth (do not blend Ice cubes now)
*Add ice cubes to it and beat again for another a minute.
*Pour to a serving glass and enjoy !

Happy Mothers Day in advance :)


Found this Blog -  www.gharanarestaurant.com , to be very interesting & informative.
Link here has the list of most popular soothing and yummy Indian Drinks.
Do give it a try  :)


Cheers
TN

Gobi Aloo & Easy to make Palak Roti

We decided to partake fully in Lent this time, by avoiding Non vegetarian food until Easter , though this decision is so far being executed successfully I start itching my back when ever I think of cooking a meal these days :( as satisfaction is not guaranteed if there isn't any Non veg :)
I know that's not a good idea.
Admire people who's fully satisfied and happy when served with a veggie plate,but for strongly carnivorous people like me, it is indeed difficult.
Anyways we do it just for a month, I like to believe that sacrificing something which we love may boost up our will power......hope I'll attain at least some :)

Chapthi/Indian Bread is always "IN" when ever we decide to diet, so I take this time of the year as an opportunity to practice making Chapathi/Roti's easily , also to improve the taste and texture of the same. Since Soccer man is not very happy with the Roti that I make when he compares it with my friend's from Punjab/North India , but she's says its the same in her house when her husband compares Idli's & Dosa's (typical South Indian dishes) that she makes with mine.
Diversity in the cuisines in India is in fact intriguing.
Tried making these Palak/Spinach Roti's and it came out very well for me,
these also fortifies the normal Chapathi's with more nutrition and of course makes it colorful.

Just mixed some finely chopped Palak /Spinach while making the dough for Roti / Chapathi's.
Different ways can be tried to make the same (thanks to the food blogs)
I tried the easier version of it.

May add all or any one ingredient given below to make "Palak Roti"more flavorful, 

* Cumin Seeds or Cumin Powder 
* Chili Powder or finely chopped Green chili's 
* Carom Seeds /Ajwain 
* Coriander leaves / Cilantro finely chopped   or pureed 
* Pureed Palak/Spinach instead of chopping , a bit more work ;) 

Gobi Aloo - is one another specialty side dish for Chapathi in North India, a very simple and easy dish to prepare. Combination of Cauliflower (Gobi)  & Potato (Aloo) with some Indian spices makes it look simple & taste simply great :)
I have a similar recipe for Cauliflower and Potato Stir fry  in this blog which is without herbs or spices and it goes well with plain rice,
while this recipe here goes well with Roti's or any Rice Pulav / Pilaf

Ingredients for Gobi Aloo

Gobi / Cauliflower - One head , cut in to medium sized pieces
Potato - 1 medium -boiled , peeled and cubed.
Ginger minced - 1 tsp
Garlic Minced - 2 tsp
Onion - 1 medium chopped
Tomatoe- 1 finely chopped
Cilantro - 1/2 cup finely chopped
Vegetable oil - 2 Tbsp
Salt to taste

Masala / Spices - 

Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Red Chili Powder or Paprika - 1/2 tsp or more as per your preference.
Cumin seeds - 1 tsp
Cumin Powder - 1/2 tsp
Asafoetida/ Hing- a pinch (Optional)
Amchur Powder / Dry Mango Powder - 1/2 tsp (Optional)
Garam Masala Powder - 1/2 tsp or
Use whole spices - 1 bay leaf, 2 cloves, 1 small piece Cinnamon & 2 Cardamom (I used green Cardamom , if possible use Black Cardamom)

Method

* Add a pinch of turmeric powder to water and boil Cauliflower florets in it for 5 to 7 minutes , strain and keep aside.

* Heat oil in a Kadai/Pot , add cumin seeds & whole spices (if using or else use Garam Masala later)

* When it starts to sizzle, add ginger, garlic, green chili's (is using) , Onion and Tomatoes, saute till very well fried

* Add then the spices turmeric powder,coriander powder, cumin powder , chili powder , Garam Masala , Amchur Powder & Asafoetida - if using
Stir vigorously and add some water (about 1/2 cup) followed by almost cooked cauliflower and potato pieces

* Let it cook for 5 minutes in low heat, stir in between to help combine the flavors,
   Switch off the heat and sprinkle chopped Cilantro/Coriander Leaves.

* Serve Hot with Chapathi/Roti.

Cheers
TN