- ► 2009 (31)
- Rabri Falooda
- Daring Bakers November 2008 - Caramel Cake
- Masala Idli
- Capsicum Bhaajji/ Dry Capsicum Curry
- Egg Muffins
- Corn Salad
- Atte Ja Ladoo / Wheat Flour Ladoo
- Masala Bread For a Good Cause
- Aloo Gobi ki Tehari
- Masoor Dal
- Vegetable Cutlets
- Vegetable Soup
- Karao / Wheat Flour Halwa
- Palak Roti / Spinach Roti
- Phool Tapasha / Lotus Seeds Curry
- Baked Veggie Squares
- Macaroni Salad
- Peach Crumble
- Gobi Parantha / Cauliflower Parantha
- Kaju Paneer / Cashew Paneer
- Sindhi Pakoda/Vegetable Pakoda
- Pea Soup
- Mango Coconut laddu
- Earl Grey Tea Loaf
- Vegetable Fried Rice
- Quick Mushroom Gravy
- Chappa - Potato Channa dal Pattice
- Honey Dijon Dressing
- ▼ November (30)
Aloo Gobi ki Tehari is a UP dish, Bhawana would keep telling me about this and then I came across a recipe in the Hawkins Cook Book. Its like a simple pulao and tastes lovely. Though Bhawana did mention to me that its not completely authentic but well it still tastes good and will wait for her to post her version too.
1 cup basmati rice
2 cups water
1 bay leaf
2 cm cinnamon
1 potato, cut into quarters
1 cup cauliflower flowerettes
1/2 tsp dry ginger powder
1/2 tsp red chili powder
1/2 tsp turmericpowder
salt to taste
- Heat oil in a cooker. Add bay leaves, cinnamon and cloves. Cook for a minute.
- Add potatoes and cauliflower. Cook for 2 minutes.
- Add the rest of the ingredients except water. Cook for 3 minutes.
- Add water, mix well.
- Close the cooker and give 2 whistles.
- Remove the cooker from heat. Allow to cool naturally.
- Serve with your choice of raita.
Off this goes to Srivalli's Rice Mela.
22nd day of RM2
Check out what other members cooked today.