This month I have been very adventurous and decided to do BM on both my blogs. Guess I really need the push. Off late I have noticed that I am able to cook new dishes only on the weekends and I end up planning and pairing more than two themes per meal. This meal that I cooked up for last weekend was catering to three different themes. I am sure you will read about them when its turns.
For the first week, I am doing No Onion No Garlic Side Dish for Rotis/ Rice. Trust me, I can't imagine cooking without onions. For me, a gravy has to have onions and tomatoes. I simply can't seem to even think of one. So it was a bit of a challenge, planning a gravy side dish for rotis or rice, without adding my favorite onions. Of course, I love garlic as well. In fact I mostly can't stand ginger. So imagine me trying to cook something without either of my favorite ingredients.
No Onion No Garlic dishes are considered to be Satvik. When one talks about Vrat Recipes or Food for Fasting days, the dishes are mostly made without onions or garlic. On a personal level, I don't really believe one has to abstain from such things for religious things. I am a vegetarian and don't really attribute my food preference to religious norms. One can still be pious without being religious. However I respect people who follow these and if I have to cook for them, I do without hesitation.
For me, this theme was a challenge. I wanted to see if I can cook without these. Infact this recipe had onions. I tweeted it not to include onions or garlic. The taste was amazing. I didn't miss the onions in it. Maybe it also depended on the dish with which I was serving this.
I served this with Cashew Nut Peas Pulao
- 2 cups Cauliflower Florets
- 3 medium Tomatoes puree
- 1/2 tsp Ginger grated
- 1/2 tsp Cumin Seeds
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- A Pinch Turmeric Powder
- 1/4 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 5 whole Cashew Nuts paste
- 2 tsp Cooking Oil for cooking
- Cooking Oil for deep frying
How to make Masala Gobi
- Wash and clean the gobi. Chop into florets. Microwave with salt and turmeric powder for 5 mins. Drain the water.
- Heat a kadai with cooking oil. Deep fry the gobi in batches and drain on a kitchen towel.
- Heat a nonstick pan with cooking oil and add cumin seeds. Then, add the grated ginger, saute well. Add tomato puree, salt, and turmeric powder. Cook till the puree gets cooked well.
- Next, add red chili powder, coriander powder and cook till the masalas are cooked well.
- When the puree is cooked thick, add roasted cumin powder, garam masala, fried cauliflower and continue cooking. Add cashew paste and mix well.
- Finally, add a cup of water and bring it to a boil. And cook till it thickens.