Month: November 2018

Gobi Mussalam

Gobi Mussallam

Nandini Bhushan2 Comments

Gobi Musallam ( Baked Whole Cauliflower in creamy sauce )

Cauliflower or Gobi is a very popular north Indian vegetable and is often combined with other veggies to get a perfect curry. Here I have tried to give this humble veggie a little gourmet treatment by cooking it in a Mussallam style. The cauliflower head is blanched, fried and drenched in the creamy makhni style gravy. It is a great party fare relished by family and friend. I am sure that the Gobi mussallam recipe will win hearts of even the most fussy eaters around. Do try it yourself to experience it’s exotic flavour and distinctive combinations of flavours .

Ingredients:

Gobi: 1 Whole Gobi

Onion: 1 large

Tomatoes :3

Garlic :7 to 8 clove

Kaju : 25 Grams

Raisin: 8 to 10

Red chilli powder :2 tsp

Turmeric :1 Tsp

Salt as per taste

Kasauri methi: 1 Tsp

Cream :2 tsp

Oil as per requirement.

Step by step recipe:

Step 1:

Blanch the cauliflower along with a pinch of turmeric and salt

Step 2:

Take it out and put it in the strainer till the extra water dries up .

Step 3:

Add oil in the pan and gently place the cauliflower head and fry it lightly till the colour changes.

Step 4:

Now gently place in the baking dish

Step 5:

Place another pan on the flame. Add a cup of water and put the sliced onion, tomatoes, garlic,cashew nuts and rasins and let it boil till the onion becomes soft.Once done strain out the extra water and grind it all together into a smooth paste

Step 6:

Heat oil in the pan. Add the grinded masala along with a pinch of haldi, red chilli powder and salt and saute it till the masala is done. Now add kasauri methi along with cream and switch off the flame

Step 7:

Pour the gravy over the fried cauliflower. You can keep the consistency of the gravy as per your requirement.

Step 8:

Preheat the oven at 180 degree Celsius and bake the gobi mussallam for almost,30 minutes or until the cauliflower is done. Garnish it with cream and coriander.

Tip:

One can keep the texture creamy by adding half a cup of milk in the in a makhni gravy.

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

Nandini Bhushan3 Comments

 

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

  1. Mutton Keema:  ½ kg
  2. Onion:  1 diced
  3. Ginger paste: 1tsp
  4. Garlic paste :1 Tsp
  5. Pepper powder: 1 Tsp
  6. Cummin powder: 1tsp
  7. Coriander powder: 1 Tsp
  8. Turmeric powder: ½ Tsp
  9. Red chilli powder: 1tsp
  10. Garam masala powder: 1 Tsp
  11. Oil: 3 Tsp 

Ingredients: For the dough

  1. Maida: ½ kg
  2. Milk: 2 tsp
  3. Curd: 2 tsp
  4. Baking powder: 1 Tsp
  5. Oil: 2 tsp
  6. Salt: as per taste
  7. Water: as required

Ingredients: For garnish

  1. Chopped corriander leaves
  2. Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

 

Step 2 :

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Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

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Add the Keema and cook them all together.

Step 4:

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Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

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Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

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Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

 

Step 7:

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In case one doesn’t have airfryer, one can easily make it on a  hot tawa till the kulcha gets the desired colour.

 

Step 8:

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Transfer it to a serving platter and relish it with curd and onion rings.

Tip:

The mutton Keema can be replaced with chicken paneer, potato or vegetable