Gobi (Cauliflower) Musallam
Gobi (Cauliflower) Musallam is a very tasty dish very popular in North India and Bihar. You can have it as a snack or as an accompaniment with Rice, roti or Paratha.
Small cauliflowers 2-3, paste of ginger, garlic and onion, coriander powder, turmeric powder, red chili powder, garam masala, tandoori masala, black pepper powder, tomato puree, salt to taste and edible oil.
First marinate the cauliflowers as follows:
Cut and remove the base of cauliflowers. Light boil the cauliflowers in boiling water for about 5 minutes. Remove the cauliflowers from water and allow them cool down.
Prepare the marinating paste by mixing a tea spoon each of turmeric, chili, coriander, black pepper, tandoori masala powders and salt in 2 table spoons of curd. Apply this paste all over the cauliflowers and also inside it, then leave it for about half an hour to marinate.
After marinating, the cauliflowers can either be baked in Gas tandoor or oven or fried in a non-stick pan.
The Gobi Musallam is ready to serve. If you wish you can have the Baked or fried Gobi Musallam with dhaniya or pudina chutney and salad. It can also be had with gravy if you so desire.
Procedure for making the Gravy:
Put a pan on flame, add 4 spoon edible oil, add ginger-garlic-onion paste when heated and add turmeric powder, red chili powder, black pepper powder, salt to taste and coriander powder and fry till all spices are cooked. Then add tomato puree (1/2 cup) and cook it again. Add some water and boil to make thick gravy.
Remove the gravy from the pan to a deep dish. Put the fried cauliflower in gravy and soak it with the gravy. Garnish with coriander leaves and fresh cream.
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