ghar ka khana - but its different

CHATPATI GOBI


Cauliflower ½ kg
Green chillies 3-4
Coriander chopped 3-4 tbsp
Cumin seeds 1 tsp
Salt ½ tsp
Ginger 1”piece
Onions chopped 3
Oil 2 tbsp
Turmeric powder ¼ tsp
Curd ¼ cup
Cream or malai ¼ cup optional
Oil for frying
Cut cauliflower into big florets, with a little stem
Deep fry to a light colour.
Grind green chillies, coriander, salt, cumin and ginger to a paste
Rub coriander paste over and inside the fried pieces of cauliflower. Keep aside.
Heat oil. Add onions, cook till transparent. Add turmeric powder. Add curd and cream. Cook for a few minutes. Add cauliflower. Toss for a seconds till the masala coats the cauliflower. Serve.



HANDI DAL TADKA

Yellow lentil (dhuli moong dal) 1 cup
Split yellow lentils (arhar dal) ¼ cup\turmeric ½ tsp salt to taste
Tomato chopped finely 1

TEMPERING

Ghee 2-3 tbsp
A pinch of asafoetida
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Dry red chillies 2-3
Garlic paste 1 tsp
Green chilli chopped finely 1
Coriander powder 1 tsp
Garam masala ½ tsp
Ginger juliennes 1 tsp
Green coriander 2 tbsp
Red chilli powder ½ tsp

Wash the dals thoroughly. Put in a deep pan. Pour 5 cups of water, turmeric & salt. Cover partially and cook on medium heat till soft. Mash the dal slightly with a heavy spoon. Add finely chopped tomatoes and simmer for 1-2 minutes.

For tempering. Heat ghee. Add jeera and coriander, add garlic and red chillies. Stir till garlic starts to change colour. Reduce heat. Add green chillies, coriander powder, garam masala, ginger and green coriander. Mix well and remove from heat. Add red chilli powder. Pour tadka on simmering dal. Immediately cover the lid for the flavours to seep in to the dal. Serve hot.