cauliflower in mughalai gravy

Ingredients:

=========

• Cauliflower florets - from 1 cauliflower
• tomato puree - 1 cup
• water - 1 cup
• milk - 1 cup
• red chilli powder - 1 tsp
• garam masala powder - 1 tsp
• turmeric powder - a pinch
• salt - to taste
• cottage cheese ,grated - optional,for garnishing
• corn flour - 1 tsp
• Elachi - 5
• cinnamon - 1/2 inch piece
• clove - 1
• cumin seeds - 1 tsp
• coriander seeds - 2 tsp
• cashews - 1 to 2 tbsp
• onions - 1 big,finely chopped
• ginger-garlic paste - 1 tsp
• green chillies - 2 to 3
• oil - 4 tsp
• Ghee - 1 tsp

Method:

======

• Wash the cauliflower florets well.
• Boil water with a pinch of turmeric powder and 1/2 tsp of salt.Switch off the flame.
• Add the florets into boiling water and close it with a lid.Set aside for 15 min.
• 
  
• Drain the excess water and dry them with a towel.

• Heat 1 tsp of oil in a kadai.
• Add cumin seeds and coriander seeds .Saute till it turns light brown.
• Add cashews ,cinnamon,clove,elachi and saute till cashews turn golden brown.
• Saute onions separately till it turns pink.
• 
  
• Set aside to cool.Grind the roasted ingredients with green chillies,ginger garlic paste,onions into a smooth paste.Add little water.
• Heat 2 tsp of oil in the same kadai.Add the tender cauliflower florets and keep sauting till it gets roasted lightly.You can sprinkle little corn-flour on the pieces.
• Heat 1 tsp of oil and 1 tsp of ghee.Add the ground paste,turmeric powder,garam masala powder,red chilli powder and saute till oil separates.
• Add the tomato puree .Mix well and cook till raw smell goes off.
• Add salt .Pour milk slowly, stirring well.

• Cook till the gravy becomes thick.
• Stuff in the thick gravy into the roasted cauliflower florets and between the stems.
• Pour water into the remaining gravy and cook till you get a gravy consistency.
• Drop in the stuffed cauliflower florets and cook for 3 min.
• Garnish with grated cottage cheese.This is optional.

Note:

It will take some time for the cauliflower pieces to absorb the gravy.So prepare this dish 3 hours before serving.You can re-heat and serve with rotis.

Garlic Babycorn gravy

This gravy goes excellent with chinese noodles.Can be had with roti also.

Ingredients

=========

• capsicum(red,yellow,green) - each 1
• onion - 1 big
• baby corn - 10
• garlic - 12 cloves
• oil - 2 tsp for gravy
• til/ sesame seeds - 1 tsp
• corn flour - 2 tbsp
• Oil - for deep frying
• Green chillies - 3 to 4 ,chopped and crushed
• Tomato ketchup - 2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Red chilli powder - 1 to 2 tsp

Method:

======

• Chop babycorn into 1 inch pieces.
• 
  
• Sprinkle 1 tbsp of corn flour over baby corn slices and mix well.
• 
  
• Deep fry the marinated baby corn slices in oil.Drain the excess oil with a tissue paper.
• 
  
• Chop the tri colour capsicums and onions into small pieces as shown.
• 
  
• Chop the garlic pieces and grind into a paste with green chillies .
• Add oil in a kadai.When its hot add sesame seeds.
• When it bursts,add onion slices and the ground paste.Saute till raw smell goes off.
• Add all the capsicum slices and fry till till becomes tender.
• Add red chilli powder,sugar,salt,tomato ketchup and fry for 3 min.
• Add water and cook for 5 min.Dissolve 1 tbsp of cornflour in water and pour it to the gravy.
• Stir well and add the fried babycorn slices.
• Stir gently and cook till it thickens.
• 
  

Switch off and serve hot with noodles/roti.