ALOO GOBHI BHUJIA

ALOO GOBHI BHUJIA

ALOO GOBHI BHUJIA

Ingredients

Cauliflower 225 gm
Potatoes 55 gm
Salt To taste
Onion 50 gm
Oil 30 ml
Cumin Seeds ½ tsp
Green Chillies 5 gm
Lime 1 no
Red chilly powder ½ tsp
Turmeric ¼ tsp
Coriander Powder ½ tsp
Coriander Leaves Few sprigs

Methods

Wash and clean the vegetables.
Cut the cauliflower into small florets and the potatoes into small dices.
Chop tomatoes and green chillies.
Heat oil in a pan. Add cumin seeds and let them crackle.
Add the chopped onions and green chillies.
Cook till they are golden brown in colour.
Add the powdered masala and cook for a while.
Add the vegetables and fry for some time.
Add the tomatoes and cook covered till the vegetables are cooked.
Adjust the seasonings and serve hot garnished with chopped coriander leaves.

Gobhi Kasoori

Gobhi Kasoori

Ingredients

Cauliflower florets (small florets):  2 cups
Green Capsicum (Bellpepper) :  1 cup
chopped Onion :  1 cup
Vegetable Oil :  2 tblsp
A pinch of Asafoetida (hing)
Cumin seeds (jeera) :  2 tsp
Ginger paste :  1 tsp
Garlic paste :  1tsp
Turmeric powder :  1/4 tsp
Red chilli powder:  1 tsp
Garam Masala powder:  1 tsp
Sugar :  1/2 tsp
Kasoori Methi powder :  2 tsp
Salt to taste
Ciantro for garnish. (coriander leaves)

Methods

Clean the Cauliflower florets.
Add them to hot water with salt
cover & keep aside for 10 mins.
Drain all the water & put the florets on a paper towel-
to remove any moisture left in it.
Roast the florets in Oven or in a pan with little Oil till,
golden brown & keep aside.
Cut Capsicum & Onion into pieces.
The size should be same as Cauliflower florets.
Heat Oil in a kadai.
Add Cumin seeds & Hing.
Once the seeds turn brown, add chopped Onion.
Fry for 2 mins.
Add Ginger-garlic paste & chopped Capsicum.
Mix well.
Sprinkle some water, cover with a lid & cook till-
the Capsicum is soft.
Add Cauliflower florets, Turmeric powder, Red chilli powder,
Garam Masala powder, Sugar & Salt.
Mix well on Medium heat for 2 mins.
Add Kasoori Methi powder & chopped Cilantro.
Mix well, remove from heat, cover & keep aside for 5-10 mins.
Serve hot with Roti, Chapati & steamed Rice.

BE,B.tech Tutition Trivandrum

FIRST YEAR BE, BTECH TUITION

Ginger Tea

Ingredients
Ginger crushed - One small piece (half of small finger in u r hand)
Tea Dust- One to Two table spoon
Sugar- Based on sweetness
Aniseed- 1/2 teaspoon
Milk- for 4 person

Method

Boil two and a half cups of water along with ginger, sugar and aniseeds in a deep bowl. Reduce heat and simmer for five minutes. Add the milk and bring the mixture to a boil again. Add tea dust, cover and let the tea infuse for two to three minutes. Strain the tea and serve hot for 4 people.