Aloo gobhi curry/ Potato cauliflower dry curry

     Aloo gobhi is very simple and easy stir-fry curry. Potato and cauliflower are the vegetables that compliments each other when it is well roasted.

Serves up to 3 people
Preparation time: 30 minutes


Ingredients:

2 medium sized potatoes
150 grams of cauliflower
5 stalks of scallions
1 tsp of red chilly powder
1 tsp of tandoori masala
1/4 tsp of turmeric
1 tbsp of olive oil
1 tsp of melted butter
salt as required


Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tbsp of grated ginger 


Preparation:

1.Cut the potatoes in to small cubes and cut the cauliflower in to small florets. Heat oil in the skillet and add the seasoning. 
2.As the cumin seeds crackles, add the potatoes and cauliflower and saute for 5 minutes. 
3.Add the spices( turmeric, red chilly powder ,tandoori masala, and salt) to the skillet. Close with the lid and allow to cook for 15 minutes.
4.Add the chopped scallions and close the lid. Add the butter  to add flavor to the vegetables. Check whether the potato is cooked. 5.Aloo gobhi dry curry is ready. Serve with rice/ roti and a cup of yogurt.

Gobhi manchurian/ Chilly cauliflower

  Gobi Manchurian is one of the delicious Indo-Chinese fritters that can be tried as an appetizer/ side dish. Everyone will love this dish as it has the great flavor of spices, crispiness and tangy taste. 

Ingredients:

1/2 cauliflower
5 tbsp of all purpose flour( maida)
1 tbsp of corn flour 
1 tsp of freshly ground pepper
1/2 tsp of red chilly powder
scallions for garnish

oil for deep frying
salt as required

For the gravy:

1 red onion
1/2 capsicum(green bell pepper)
3 cloves of garlic chopped
1 green chilly chopped
2 tsp of soy sauce(dark soy)
1 tbsp of tomato sauce
1 tbsp of red chilly paste( as per spice level)
1/4 tsp of vinegar 
1 tsp of corn starch
1 tbsp of oil


Preparation:

1.Cut the cauliflower in to small florets. Cut the onion and capsicum in to small squares.
2.Prepare the  gravy first. Heat oil in the pan, add onion, capsicum, green chilly and garlic together. Saute well for 5 minutes in medium flame. 
3.Add the tomato sauce and keep stirring till the moisture evaporates. Add the red chilly paste and saute for 2 minutes. Then add the vinegar and saute for a minute. Add the corn starch with 1 tbsp of water to thicken the gravy. Saute for 2 more minutes.
4.Finally add the soya sauce and keep stirring. As the gravy thickens, switch off the flame.
5.Prepare the batter -  First swift the dry ingredients together( maida, corn flour, pepper, red chilly powder and salt) and then add water. The consistency of the batter should not be thick.
6.Add the cauliflower florets to the batter and then fry them in heated oil in the kadai. As the cauliflower turns golden brown, add them to the gravy. 
7.Mix well till the florets coated well. Add the chopped scallions as garnish. Serve with roti/ naan.