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.

Ingredients
1 cup basmati rice
2 cups water
1 bay leaf
2 cm cinnamon
2 cloves
1 potato, cut into quarters
1 cup cauliflower flowerettes
1/2 tsp dry ginger powder
pinch asafoetida
1/2 tsp red chili powder
1/2 tsp turmericpowder
salt to taste

Method

1. Heat oil in a cooker. Add bay leaves, cinnamon and cloves. Cook for a minute.
   
2. Add potatoes and cauliflower. Cook for 2 minutes.
   
3. Add the rest of the ingredients except water. Cook for 3 minutes.
   
4. Add water, mix well.
   
5. Close the cooker and give 2 whistles.
   
6. Remove the cooker from heat. Allow to cool naturally.
   
7. Serve with your choice of raita.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

I am not fond of Cauliflower but my husband loves it, so I am always trying out different things with gobi. I was surprised with this parantha I actually liked it So now I have one more thing I like gobi in other than gobi manchurian.

Ingredients
Dough
1 cup wheat flower
1 tsp salt
1 tsp red chili powder
water for kneading

Filling
2 cups cauliflower/gobi chopped finely
1/4 cup chopped onion
1/2 tsp jeera
1/2 tsp ajwain
1 tsp red chili powder
1/4 cup fresh coriander leaves, chopped
2 green chilies chopped
1/4 tsp cumin powder
salt to taste

ghee for cooking

Method

1. Add salt to the cauliflower and keep aside for at lease 10 minutes.
   
2. Then take some cauliflower inbetween your hands and squeeze out the water. Collect the water in a bowl, we will use to this to knead the dough.
   
3. Once the cauliflower is all dry mix the rest of the ingredients of the filling and keep aside.
   
4. Mix all the ingredients of the dough and knead using the cauliflower water and plain water to a soft dough.
   
5. Make a small ball of the dough.
   
6. Roll into a small circle.
   
7. Place about 1 tbsp to 2 tbsp of the filling in the center of the circle.
   
8. Bring the edges to the center to close the circle and form a small ball again.
   
9. Seal the edges well and flatten the ball.
   
10. Roll softly to form a circle.
    
11. Heat a tawa to medium high.
    
12. Place the rolled parantha and cook for about 1/2 minute.
    
13. Flip it and cook the other side complete.
    
14. Drizzle 1/2 tsp ghee and flip the parantha again.
    
15. Cook this side completely.
    
16. Remove from heat and serve with pickle and raita.
    

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

This is my mothers recipe, I have learnt to make this from her. I have changed and modified the recipe a bit. We have never made this recipe with fixed measures it always add some of this and add some of that. These are just approximates, feel free to add more or less of the sauces to suit your taste.

Serves 2
Ingredients

1 Cauliflower, separate the florets.
1 tsp ginger paste
1 tsp garlic paste
2 tbsp maida (all purpose flour)
2 tbsp cornflour
salt and pepper to taste
1 tsp soy sauce
1 tsp chili sauce.

Method

1. Par boil the cauliflower florets. (Boil water add salt and the florets in the boiling water for just 2 minutes).
   
2. Drain them. Dry them.
   
3. Marinate the Florets with ginger, garlic. maida, cornflour, pepper, soy sauce, chili sauce for 6 hours minimum.
   

1. Mix all the above ingredients to make a batter similar to a pakoda batter. It should not be too watery or too thick. It should coat the cauliflower well.
   
2. Dip each floret in this batter and deep fry it till crisp.
   
3. Drain on a tissue.
   

• Mom does not make a batter, she just fries the florets directly.
  
• Add this to the sauce as soon as possible since the longer you leave it out the softer it will get.
  
• To get crispy gobi manchurian fry this at the end just before serving.
  

1. Heat oil in a pan. Add the ginger, garlic, green chilies, onion and capsicum.
   
2. Cook for about 3 minutes, they should still be crunchy.
   
3. Add pepper, sugar, tomato sauce, soy sauce, chili garlic sauce and salt.
   
4. Add the cornflour mixture and bring to a boil.
   
5. Add more water if more gravy is needed. Adjust seasonings.
   
6. Add the fried florets. Mix and serve immediately.
   
7. We had this with Egg Fried rice.
   

This month Zlamushka of Zlamushka's Spicy Kitchen chose Nupur of One Hot Stove for the Tried and Tasted event. Ever since I entered the Blogging world I have admired Nupur's Blog and had so many of her recipes bookmarked to try, this was the perfect opportunity.



Nupur's Spicy Cauliflower Soup



We loved this Spicy Cauliflower Soup and is a sure keeper. The only little difference that I made was add a wee bit more of carrots since I love the Sweetness they provide and I added water instead of the Stock as I did not have any on hand, but never the less the soup tasted great.

Nupur's Pav Bhajji



Couple of months back I had also tried her famous Pav Bhajji, what a delight that was I have ever since been adding Cauliflower to my Pav Bhaji. I also add about 1 cup of mixed vegetables like carrots, Beans and Peas etc. You can see this post here