Gobi Mussallam

chattersmusings -  Meena's Gobi Mussallam perfect for roti , chappathi, kuboos

Homely food , Meena's = Try My Recipe event Giveaway 

Ingredients: 

2 cauliflowers (medium sized) 

5 cups water

1 cup tomato puree 

1/2 tsp turmeric 

1tbsp ginger garlic paste 

2 green chillies 

1 red chilly 

2 onions finely sliced 

1tbsp coriander seeds 

1tbsp cumin seeds

1tbsp garam masala powder 

1 inch cinnamon broken

2-3 green cardamom 

few pieces of cashewnut

4 tbsp milk 

2tbsp grated paneer or cheese or fresh cream 

4tbsp oil salt to taste

Method: 

In a pan dry roast coriander seeds, cumin seeds,cinnamon, cardamom and cashewnuts for a minute or two. Keep it aside. 

Put 2tbsp oil and saute the onions till they turn light brown. Grind these onions with roasted spices, green and red chilly and ginger garlic paste, add a little water to make smooth paste. 

As I mentioned above whole cauliflower is used in this but I made florets of it. Boil water and add salt. Add cauliflower florets and boil for about 10mins.

 Drain the water and  pat dry the cauliflower. In pan again add the remaining oil and fry the paste  we made earlier till the oil separates. 

Add turmeric and garam masala and mix well. 

Add tomato puree and water as needed for gravy consistency and add salt.

 Cook for few mins and then add cauliflower pieces.Mix well and add milk slowly while stirring the gravy. 

Your gobi mussallam is ready. Garnish with  paneer, cheese or fresh cream and coriander leaves.

 Serve it with roti or pooris. 

 Linking to meena's 2nd Blog Anniversary - Try my recipe Event & Giveaway

Linking to Gayathri's walk through memory lane hosted by Priya Anandakumar

Mughlai Pepper Chicken Gravy

Yummy Mughal Pepper chicken gravy marinated in curd and Spices Very good for cold, throat infection. This suitable  for winter season.

MUGHLAI  PEPPER  CHICKEN

INGREDIENTS:

To marinate: 1

Chicken  - 1 KG

Curd      - 350 ml

Salt – to taste

Turmeric powder – ½ tspn

To grind and marinate:2

Whole black pepper  - 1 tbspn

Fried onion – 1 big

Roasted cashewnut - 50 gms

Red chili  - 5 no’s

Saunf - 1 ½ tbspn

Whole Coriander seed - 1 tbspn

Cinnamon - 1 inch size

Clove - 3 nos

Cardamom - 2 nos

Curd - 50 ml

 For Spluttering:

Oil – 50 ml

Gram masala – ½ tspn

METHOD:

Take the cleaned  chicken and marinate with curd, turmeric, salt and keep aside for 10 mins.

Grind all the above said ingredients to a smooth paste.

Then add grinded paste into the chicken and marinate for another ½ an hour.

In a pressure cooker add oil, garam masala and marinated chicken in to it, stir well  and leave  it for  three whistle. After the pressure is released stir well the chicken in high flame. Now  the  Mughlai chicken curry is ready.

Yummy Mughlai pepper chicken is ready to serve. It goes very well  with fried rice, ghee rice Nan, chapatti , roti.
I am sending this recipe to ticking plate radhika's Mughlai cuision

10.7.13

Linking to Julie's Flavors of Cuisine Mughlai hosted by Shruti