Folks its the season to eat, eat and eat some more, but don't look down that region called the "midriff".Just pretend it doesn't exist or just block it off from your memory for sometime.At least that's what I do! I must admit that I'm a foodie and to be honest its not my fault, it runs in my family.My parents are the most amazing cooks I've known, my mom an amazing vegetarian cook, who also cooks the most delectable fish curries(something she learnt after marrying into Dad's family) and my Dad, the ultimate authority on mutton dishes that are absolutely divine, scrumptious, palatable, and ambrosial to add a few adjectives here!So food has been a big part of my life growing-up.
Marriage hasn't changed me one bit, since DH is a food lover just like me!He likes to whip-up his own creations every once in a while.We love food from around the world and are always looking to try out different cuisines wherever we go.
Most of the traditional North Indian food I cook,I've learnt it from my parents with slight variations here and there to make it easier and quicker, more suitable for our fast-paced lifestyle without losing the essence of the dish itself. I must also add that the measurements are not exact but approx. as I don't measure, but use my instincts, so go ahead and adjust the spices and seasonings according to your taste.
I'm going to start with some Indian recipes first.
Aloo Gobhi (Potatoes and Cauliflower)-This is a dish made popular in the movie "Bend it Like Beckham".This is my take on Mom's Aloo Gobhi.Its a dry version.
Ingredients:
2 Potatoes-Peeled and Cubed
1 Medium Cauliflower-Cut into florets
1 Medium Onion-Sliced thinly
Garlic paste-1 tsp
Ginger paste-1 tsp
1 Big Tomato-Chopped
Turmeric-1 tsp
Coriander Powder-2 tsp
Cumin Powder-2 tsp
Red Chilli Powder-1/2 tsp
Oil- 3 tbsp
Salt-to taste
Process:
In a deep pan heat about 1 1/2 tbsp oil.When heated add the cut vegetables and fry them with a pinch of turmeric until they are a little brown on the edges.Take them out and in the same pan add the remaining oil.Drop in the onions and fry for abt 2 mins until soft.Add the ginger-garlic paste and fry for another minute.Add the chopped tomatoes and all the dry spices and cook until oil separates.Now add the fried potatoes and the cauliflower and mix well with the rest of the spice paste(masala) in the pan.Cook until potatoes are soft and cauliflower is cooked but firm and not mushy.
Serve hot with Naans,Parathas, Puris or Rotis (Chapatis).Enjoy!
Marriage hasn't changed me one bit, since DH is a food lover just like me!He likes to whip-up his own creations every once in a while.We love food from around the world and are always looking to try out different cuisines wherever we go.
Most of the traditional North Indian food I cook,I've learnt it from my parents with slight variations here and there to make it easier and quicker, more suitable for our fast-paced lifestyle without losing the essence of the dish itself. I must also add that the measurements are not exact but approx. as I don't measure, but use my instincts, so go ahead and adjust the spices and seasonings according to your taste.
I'm going to start with some Indian recipes first.
Aloo Gobhi (Potatoes and Cauliflower)-This is a dish made popular in the movie "Bend it Like Beckham".This is my take on Mom's Aloo Gobhi.Its a dry version.
2 Potatoes-Peeled and Cubed
1 Medium Cauliflower-Cut into florets
1 Medium Onion-Sliced thinly
Garlic paste-1 tsp
Ginger paste-1 tsp
1 Big Tomato-Chopped
Turmeric-1 tsp
Coriander Powder-2 tsp
Cumin Powder-2 tsp
Red Chilli Powder-1/2 tsp
Oil- 3 tbsp
Salt-to taste
Process:
In a deep pan heat about 1 1/2 tbsp oil.When heated add the cut vegetables and fry them with a pinch of turmeric until they are a little brown on the edges.Take them out and in the same pan add the remaining oil.Drop in the onions and fry for abt 2 mins until soft.Add the ginger-garlic paste and fry for another minute.Add the chopped tomatoes and all the dry spices and cook until oil separates.Now add the fried potatoes and the cauliflower and mix well with the rest of the spice paste(masala) in the pan.Cook until potatoes are soft and cauliflower is cooked but firm and not mushy.
Serve hot with Naans,Parathas, Puris or Rotis (Chapatis).Enjoy!
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Soni