Lunch Menu 1 (Coconut Milk Rice and Potato Gravy)

Whenever I have to put a lunch menu together I am totally confused, My mom says that's because I am a Libran. So I thought to post some Lunch, Breakfast and Brunch ideas too in the blog.

So here we go with the first Lunch Menu. This one is very simple and just 2 items yet it has a richness to it.

Click on the Below links for the Recipes:

• Coconut Milk Rice/Coconut Milk Biriyani/Thengaipal Sadam
• Potato Gravy with Coconut Milk

Gobi Fry / Gobi Sukhi Sabzi

I made this as part of my New Year Lunch menu. As I had already made Moong Dal Fry and Paneer Makhani, I wanted to make a Dry Vegetable so Gobi Fry.

Ingredients

Cauliflower Florets - 1 Cup (Cut into Florets and soaked in Salt water)
Cumin Seeds - 1/2 teaspoon
Asafoetida - A pinch
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - A pinch
Garam Masala - a Pinch
Salt and Oil

Method

In a pot, boil 2-3 cups of water with a pinch of salt. Once the water starts to boil, add the florets and leave it for 2 minutes. Then switch off the flame and cover the pot and keep it aside for 10 minutes or so.

After 10 minutes, drain the water and keep the florets aside.

Heat a pan with tablespoon of Oil, add Cumin seeds and allow them to splutter. Then add the Cauliflower florets and toss. Leave the Cauliflower for about 5-6 minutes in the pan, tossing in between to ensure that it does not burn.

After 5 minutes, add Garam Masala,Asafoetida,Turmeric Powder and Red Chilly powder and toss it.

Cook it till the Raw flavour of the masala powder is gone, this may take about 5-7 minutes. Then add Salt and toss it and Serve.

It tastes great with Rice and Sambhar or with Roti.

Rasmalai - A sweet beginning to the New Year

Happy New Year to all of you.  

My FB status on 31st December 2013 was “Tomorrow is the first blank page of a 365-page book. Write a good one.” — Brad Paisley 

So I decided to write the 1st page with a sweet. 

I have made this recipe with Store bought Rosagullas. You can make these Rosagullas at home too. They are pretty easy to make and will make and post the recipe for Rosagullas some time soon.

Ingredients

Rosagullas - 1 Box (I used Haldirams and they had 8 Rosagullas)
Milk - 1/2 Litre + 2 Tablespoons
Saffron - Few Strands
Sugar - 1/4 Cup

Method

Take the Saffron in 2 Tablespoons of warm milk and mix and keep it aside.

In a pan, add 1/2 Litre of milk and cook it on Low flame till it becomes half the quantity. Stir them in between to avoid the milk from burning.

Meanwhile, Strain the sugar syrup from the Rosagullas. Squeeze them lightly so you can seperate as much as sugar syrup as possible.

Once the milk is reduced to half its quantity, add the saffron milk and sugar and stir it well till it all comes together and switch off the flame.

When this Milk is warm, add the squeezed Rosagullas and keep in Fridge for 3-4 Hours.

It tastes yummy when it is served Chill.

Note:

• If you want you can add ghee roasted buts like Pista,Cashew,Badam etc. It will make the Rasmalai rich.
• If you wan you can little more sugar to taste your taste buds. The amount I have specified will be just right, it wont be too sweet or less sweet
• If you want you can add cream or condensed milk to this recipe. It will make it much more creamy. If you want to add them add 2-3 Tablespoonsto the Milk  before adding the Rosagullas 
• If you dont want to add Saffron, you can leave it. However the aroma and colour may differ. 

I am sending this post to the  Foodabulous Fest Event organised by SimplyTADKA and hosted by Esho-Bosho-Aahare

Gobi Paratha/Cauliflower Stuffed Paratha

I just realized I don't have many Roti or Naan recipe on the blog even though I make them almost everyday. I am not sure as to why I did not. Anyway, lets start with Gobi Paratha as Cauliflower is available in abundance in Chennai now.

Ingredients
For Filling
Cauliflower - 2 Cups (Washed,Cleaned and Grated)
Onion - 1 (Medium, finely Chopped)
Green Chillies - 4 (Finely Chopped)
Garlic - 10-12 (Finely Chopped)
Ginger - 1/2 Inc (Finely Chopped)
Cumin Powder - 1/2 Teaspoon
Garam Masala - 1/4 Teaspoon
Red Chilly Powder - 1 Teaspoon
Corinader Leaves - Few Sprigs
Salt and Oil

For the outer Layer (Roti/Paratha)
Wheat Flour - 2 Cups
Salt and Oil

Method

Roti/Paratha

In a mixing bowl, place the Wheat Flour and Salt and add enough amount of water to make a smooth pilable dough to make the Roti/Paratha.Divide them into equally sized balls. Keep this aside covered with a Damp kitchen towel.

Filling (First Method)
In a mixing Bowl, add all the ingredients except oil and mix them well. Divide this into equally sized balls.
You can use this recipe if you don't have too much of time in hand.

Filling (Second Method)
In a pan, add a tablespoon and once the oil is heated add Onions and cook till they are done. Then in the time interval of 30 seconds add the other ingredients in the Filling list one by one. Saute them at regular intervals. Saute till the Raw flavor of the masala is gone.Keep this aside.

Once this mixture is in the room temperature, divide them into equally sized Ball.

Now, Lets make the Parathas

Take the rolling board and rolling pin. Dust them with Wheat Flour and place the Wheat ball on the rolling board and using the rolling pin make the rotis. Now place the Cauliflower filling in the centre. Now pull the corners of the Roti and cover it. Now using your hands, flatten it by dusting it as required.

Now place this on the rolling board and make the Roti and cook them on the Tawa till it is done.

Smear it with Ghee or Butter. (Optional)

Kabuli Channa- Broccoli Tikki

If you have noticed off late I am making Tikkis very weekend. I have already shared the recipes for Rajma Tikki, Vegetable Tikki and Bottlegourd Tikki.

This Tikki is nice combination of Kabuli Channa and Broccoli. While preparing this Tikki I was not sure of how it would taste. I gave the Tikki to my mom to taste and she had a bite and said WOW!!!.

Everyone in the house liked the taste a lot and have asked me to make more next time.

Ingredients

Kabuli Channa - 1 Cup ( Soaked overnight)
Onion - 1 (Medium, roughly Chopped)
Broccoli - 1/2 Cup (Grated, You can use the stalk too)
Green Chillies - 1
Ginger Garlic Paste - 1/2 Teaspoon
Garam Masala - A pinch
Red Chilly powder - 1/2 Teaspoon
Coriander Powder - 1/2 teaspoon
Besan or Gram Flour - 1 or 2 Tablespoon (Optional)
Coriander Leaves - Few Sprigs
Salt and Oil.

Method

In a Mixer add Kabuli Channa,Onion, Green Chillies, Ginger Garlic paste,Garam Masala, Red Chilly powder, Coriander Powder, Coriander leaves, Salt and grind into a coarse paste.

To this Coarse paste, add the grated Broccoli, Besan (If required) and roll into Tikkis.

Heat a pan and add some oil. Once the Oil is warm place the prepared tikkis on the Tava and cook on each till it is done. It will make about 5-7 minutes to cook this Tikkis on a low flame.

Cook them on a low flame as he need to get the Channa also cooked. Remember we have added uncooked Channa.