Gobi Lollipop-FB#20,CONTEST WINNING RECIPE

Won!!! Sanjeev Kapoor's FB#20 cooking contest-Christmas Savories.

Peas Pulao/ Mutter Pulav.

Ingredients

Basmati rice cooked- 3cups

Fresh green peas- 2cups

Onion small sliced- 1

Butter- 2tbsp

Oil- 1tbsp

Salt to taste

Fresh Parsley/Coriander Chopped- few tbsp

Roast and grind to fine powder

Cloves-4

Green cardamon-1

Cinnamon-1"

Shahi jeera-1tsp

Black peppercorns-1tsp

Bay leaf-1

Method

Heat oil in a wok and add the butter, when the butter starts to melt add the onions and saute for a minute. Next add the green peas and saute for 2 mins. Next add 1 or 2 tsps of ground spice depending on your taste. Sprinkle salt and mix well. Now add the cooked basmati rice and give a good stir. Finaly add the chopped coriander/parsley and serve hot with gravy/curry of your choice.

Curried Pasta( Penne pasta in Indian curry sauce)

Ingredients

Pasta( Cooked)-400gms

Onion large( sliced)-1

Tomatoes large( sliced)-2

Garlic Cloves( crushed)-6

Red chili powder-2tsp( +/-)

Curry powder-2tsp( +/-)

Soy sauce-1tsp

Parsley chopped- few tbsp

Salt to taste

Olive oil-4tbsp

Method

Heat 2tbsp oil in a sauce pan, when hot add the sliced onions, tomatoes and garlic. Saute well till tomatoes are cooked and tender. Add red chili powder, curry powder, soy sauce and salt. Cook for few more minutes and remove from heat. Allow the mixture to cool completely and grind the mixture to smooth paste. Heat the sauce pan again and add rest of the oil. Add the ground tomato paste and 1/2 cup of water. Bring the mixture to boil and check the seasoning. When the gravy thickens add the cooked pasta and give good stir so the sauce coats well on the pasta. Garnish with chopped parsley and serve hot. 

Crispy Garlic Cauliflower/ Garlic Gobi.

Ingredients for Crispy Cauliflower

Cauliflower( bite size florets)- 2cups

Corn flour- 1/2cup

All purpose flour( Maida)- 1/2cup

Rice flour- 1/2cup

Pepper powder-2 tsp

Salt to taste

Oil to deep fry.

Ingredients for Garlic sauce

Onion medium chopped- 1

Green chili chopped- 1( +/-)

Garlic cloves chopped- 8( +/-)

Scallions chopped- 4tbsp

Garlic powder- 1tbsp( +/-)

Onion powder- 1tsp

Green chili sauce- 1tsp

Dark soy sauce- 1tsp

Vegetarian or Tomato Bouillon Cube( crushed to powder)-1

Pepper and Salt to taste.

Oil- 4 tsp

Method

Make a smooth batter out of cornflour, all purpose flour, rice flour, salt, pepper and required water(  batter should not be too thick or too thin). Heat enough oil in a deep pan to deep fry. When the oil is hot, dip the cauliflower florets in the prepared batter and drop carefully into the hot oil, fry the cauliflower florets till golden brown and crisp in small batches and drain on a kitchen paper towel. Next heat 4 tsps of oil in a sauce pan or wok, when hot add chopped onion, green chili, garlic cloves and scallions stir fry for a minute on high flame. Now reduce the flame, add onion powder, garlic powder, green chili sauce, dark soy sauce, powdered vegetarian bouillon cube, pepper and salt. Add about 2 tbsp of water and stir the mixture well. Before serving add the crispy cauliflower to this garlic sauce and toss well the cauliflower so the sauce is well coated on each and every piece. Serve hot.

Do not let the cauliflower stand in sauce for hours as the crispy cauliflower may get soggy. Add the cauliflower to the sauce just before serving.

Cauliflower Rice/ Gobi Biryani.

Ingredients

Cauliflower cut into florets- 1

Mixed vegetables chopped- 1/2cup( optional)

Basmati rice- 2cups

Onion medium sliced- 2

Tomato medium chopped- 2

Thick yogurt/ curd- 2tbsp

Mint leaves chopped- 1cup

Coriander leaves chopped- 1/2cup

Salt to taste

Grind together

Green chili- 6( +/-)

Ginger- 2"

Garlic cloves- 6

For tempering

Cloves- 5

Cardamon- 2

Cinnamon- 2"

Fennel seeds- 1tsp

Bay leaves- 3

Ghee/ Oil- required

Method

Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ground paste and fry till the raw smell leaves. Add cauliflower florets to the onions and fry for 2 mins, next add the tomatoes, curd and stir fry till tomatoes are mashed. Season with salt and add the mint and coriander leaves. Cover and cooker for a minute. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the mixture and bring to boil. When the gravy boils check the seasoning again and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Vegetable and Mealmaker( Soya Chunks) Biryani.

Ingredients

Basmati Rice- 2cups

Onion medium chopped- 2

Tomato medium chopped- 2

Soy chunks( cooked)- 2cups

Carrot diced- 1

Green Beans chopped- 1/4cup

Coriander leaves- 1/2cup

Mint leaves- 1/2cup

Ginger and Garlic paste- 1tbsp

Beaten Curd- 1/4cup

Red chili powder- 2tsp( +/-)

Fennel powder- 1/2tsp

Coriander powder- 2tsp

Turmeric powder- 1/2tsp

Salt to taste 

For tempering

Oil required

Cloves- 6

Cinnamon- 2"

Cardamon- 2

Bay leaves- 2

Javitri( Mace)- few

Star anise- 1

Method

In a large bowl add the curd, red chili powder, fennel powder, coriander powder, turmeric powder and salt. To this mixture add soy chunks, carrot, green beans and tomatoes. Let the vegtables marinande for 1/2 hour, meanwhile soak basmati rice in water for 20 mins. Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ginger and garlic paste and fry till the raw smell leaves. Add the marinaded vegetables to the onions and fry 5 mins. Season with salt and add the mint and coriander leaves. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the vegetable and bring the mixture to boil. When the gravy boils check the seasoning and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Kerala Kadala Curry( Black Channa in Coconut Stew).

Ingredients

Black chickpeas- 150gms

Onion medium chopped- 1

Ginger minced- 1/2"

Garlic minced- 6

Green chili slit- 2

Curry leaves- few

Thick coconut milk- 1cup

Thin coconut milk- 2cups

Red chili powder- 1tsp

Turmeric- 1/4tsp

Salt to taste

For tempering

Oil- few tbsps

Clove- 4

Cardamon- 2

Cinnamon- 1"

Method

Boil black chickpeas with turmeric till soft and tender. Heat oil in a Kadai( sauce pan), when hot add the whole spices and fry till aroma rises. Now add the onion, ginger, garlic, green chili and curry leaves, fry for few mins and add the red chili powder and salt. Add thin coconut milk and chickpeas. Bring the mixture to boil. When gravy reduces to half, turn off the heat and add the thick coconut milk. Serve hot with hoppers, string hoppers, steamed rice or chapati.

Spicy Chicken Fry.

Ingredients

Chicken- 250gms

Onion medium( chopped)- 2

Ginger and Garlic paste- 2tbsp

Red chili powder- 2tsp

Turmeric powder- 1/2tsp

Oil- 5tbsp

Salt to taste

Roast and grind to fine powder

Black pepper corns- 1tsp( +/-)

Whole red chilis- 6( +/-)

Fennel seeds- 1tsp

Cloves- 4

Cinnamon stick- 1"

Green cardamon- 2

Kozhi Varuval

Method

Pressure cook chicken pieces with chopped onion, ginger and garlic paste, red chili powder, turmeric powder and 1/4 cup of water for 10 mins. Heat oil in kadai( sauce pan), when hot pour the cooked chicken mixture and ground spice powder. Fry the chicken pieces till dry. Serve hot.

Schezwan Vegetables.

Ingredients

Mixed Vegetables- 2cups( chopped carrots, beans, broccoli)

Fresh green peas- 1cup

Sliced button mushrooms- 1cup

Onion small chopped- 1

Green chili chopped- 1

Garlic cloves minced- 4( +/-)

Chicken or Vegetable stock- 1/4cup

Fish sauce- 1tsp

Light soy sauce- 1tsp

Dynasty chili sauce- 2tbsp

Cornflour- 1tbsp( dilute with 2tbsp water)

Salt to taste

Oil- 2tsp

Method

Heat oil in a wok, when hot add the chopped onion, green chili and minced garlic. Stir fry for few seconds and add the mixed vegetables, fresh peas and mushrooms. Stir fry for 3 mins and reduce the heat. Now add the sauces one by one to the vegetables. Add the stock and salt. Bring the mixture to boil, when the stock reduces add the cornflour mixture and keep stirring. When gravy starts to thicken turn of the heat. Serve hot.