Gobi Kurma (Cauliflower in a rich curry sauce)

When I was a child, I had this strange repulsion towards cauliflowers and it had much to do with perhaps the shape the vegetable came in. And miraculously as I grew up, I became so fond of this vegetable that I started mixing it up with a whole bunch of other vegetables and spices and trying out random new recipes with it.

What I have here is a spicy curry based cauliflower side that goes perfectly well with rice or chapathis.

What we need to prep up for the dish:
1. 1 small cauliflower - cut out into large flowers
2. One big onion - chopped
3. 2-3 tomatoes - make a puree of the chopped tomatoes or use tomato paste that you find in the market
4. Garlic paste - 4 cloves of garlic
5. Green chillies - 4, split in the middle
6. Red chilli powder
7. Coriander powder
8. Cumin powder
9. Garam Masala
10.Salt

The Recipe:
In a pan, heat some vegetable oil and add chopped onions and the split green chilies and fry them till the onions turn golden brown. A salt to taste and add the tomato paste and cover with a lid and allow the two to mix. Keep it for 5 mins.

Add the cauliflower pieces to the pan and fry it along with the onion and tomato paste, till the cauliflower pieces start to soften. Also add the garlic paste and cover the pan with a lid. Covering the pan helps to hold the moisture in the cauliflower and hence helps it to cook faster. I personally do not boil the cauliflower before putting them to the pan, as it takes away the crispiness out of the vegetable and makes it break down when added to the onion-tomato paste.

Once the cauliflower starts to soften, add red chilli powder, cumin and coriander powder to the pan and add a cup of water and let it boil for 10 minutes. Add garam masala and serve. Enjoy with basmati rice or chapathis.

Chicken in soya-garlic sauce

I have been an absolute fan of Asian food since my taste buds started talking to me. So it wasn't a surprise that once I stepped into the world of cooking, I started trying to re-create several amazing Asian dishes that I have grown up savoring. This one in particular in super easy and becomes edible fast.

Ingredients:
Boneless Skinless Chicken - cut into small pieces
Onions - 2, not chopped, but torn into square shaped pieces by hand
Garlic - Chopped
Green Pepper (Capsicum) - 1/2, cut into big square pieces
Orange Pepper (Orange Capsicum)  - 1/2, cut into big square pieces
Yellow Pepper - 1/2, cut into big square pieces
Spring Onions - a bunch, 3 or 4, chopped
Eggs - 1 or 2
Ajino Moto
Corn
Flour
Corn Starch
Soya Sauce/Stir fry sauce
Chicken broth
Salt

The Actuals:
Clean the shredded/cut pieces of chicken. Take the cut pieces, the corn flour, salt and eggs in a bowl and mix. Heat oil in a pan and fry the chicken till they turn brown. Soak off the oil by placing the fried chicken in a tissue paper.

In a separate pan, heat oil and add the chopped onions, garlic, green, red and yellow pepper and fry lightly. Add some salt to taste and keep frying till the pepper starts turning light brown. Add the cut spring onions and add 2 tablespoon of stir fry sauce and keep frying the mixture. Add very little sugar. Add the fried chicken and stir for some time. Add a cup and half of chicken broth and let the fried chicken soak in.


Once the chicken pieces have soaked in the soya juice, mix some corn starch with cold water and add the paste to the chicken sauce. Keep stirring as it boils, else the corn starch would solidify. Let it bowl for another 3-4 minutes. Sprinkle a little Ajino moto on top. Serve hot.