May 29, 2011

Mango Basundi

Basundi is a very famous Indian sweet, you are likely to find it in many Indian weddings ! :)

Today i wanted to do something with milk, as we haven't been drinking much milk last few days.
While i opened the fridge to take out milk, a sweet smell touched my soul and i noticed the mangoes that i bought from the market yesterday. The decision came instantly, it's going to be "Mango Basundi" !

Let's collect ingredients:

1 Ltr. full fat milk
1/2 cup sugar
3 pods cardamom
5 almonds, blanched
3 pistachios, skinned
10-15 threads saffron
2 Mangoes

Let's prepare Mango Basundi:

Put milk to boil in a large deep pan, stirring occasionally.

When milk starts boiling, reduce heat and let it boil.

Add saffron threads. I add this directly to boiling milk but traditional way is to soak saffron in 2 tsp. hot milk, keep aside, let it dissolve and then add the it to boiling milk.

Stir frequently, till milk is 2/3 in volume.

Add finely chopped or coarsely crushed almonds and pistachios. Add powdered cardamom seeds.

Boil further for 3-4 minutes.

Peel the mangoes and blend them in blender. ( or you can cube them, keep aside, chill)

Add the mango puree or mango cubes whichever way you prefer it to the thickened milk.

Serve chilled.

Tip: To avoid a layer forming on the surface, stir frequently in between while cooling.

May 24, 2011

Chili Gobi ( Chili Cauliflower)

This is one of the favorites, similar to Gobi Manchurian but spicier and without gravy.

Let's collect Ingredients:
Ingredients -1
2 pinch Salt
1 no Cauliflower (whole, florets separated)
¼ tsp White vinegar
5 cup Water

Ingredients -2
5 tbsp Maida (refined wheat flour)
5 tbsp Corn flour (white)
2 pinch Ajinomoto
¼ tsp Turmeric powder
¼ tsp Red chili powder
½ tsp Coriander powder
½ tsp Salt
1 tsp Soy sauce
1 tsp Chili sauce
¾ tsp Ginger garlic paste
2 pinch food color (red)
2 pinch Black pepper powder
1 cup Onions (roughly chopped, optional)

Ingredients -3
3 Onions (big dices)
6 Green chili (slit open)
½ tsp Ginger (finely minced)
½ tsp Garlic (finely minced)
2 tsp Red chili sauce (for sautéing)
4 stks Spring onions (chopped finely)
4 stks Coriander leaves (chopped)
2 pinch Ajinomoto
Salt to taste
Oil for deep frying
2 tbsp Oil (for sautéing)
1 Capsicum (optional)

Let's prepare Chili Gobi:

1. Blanch the Cauliflower:
- Separate the florets wash them thoroughly and keep aside.

- Bring water to a boil, add salt and vinegar (Ingredients: 1), drench the cauliflower in the boiling water and let stay for 3-4 minutes.

- Put off the heat, drain all the water and pat dry the cauliflower in a clean kitchen towel and keep aside.

2. Prepare Batter for deep frying:

- Combine Maida, corn flour, salt, ajinomoto, turmeric powder, red chili powder, coriander powder, black pepper powder, food color, ginger garlic paste, soy sauce and red chili sauce. (Ingredients: 2)

- Add the steamed cauliflower and coat, steamed cauliflower will release water and the sauce will add little to make it a thick paste like batter.

- Keep tossing the cauliflower florets until you get a thick batter. Heat oil and deep fry until crispy on outside.

- When done, drain excess oil in a paper towel and keep aside.

- After frying all the cauliflower florets, if you are still left with some batter, add some roughly chopped onions in the leftover batter fry it and add them along with fried cauliflower. This way you increase the quantity and it also adds up to the taste. (Optional)

3. Final assembling:

- Heat oil; fry the slit open green chilies along with diced onions, chopped ginger and garlic over medium flame to make them slightly brown. (Chopped capsicum can be added at this stage, but optional, helps in increasing the quantity)

- Now add the fried cauliflower and onion dipping along with red chili sauce*, ajinomotto, salt and green spring onions.

- Fry over low flame till rolls up to a dry fry. (Approx 6-7 minutes).

- Switch off and garnish with chopped coriander leaves. Serve as an appetizer or side dish.


- This is very spicy dish, Spice level can be adjusted by cutting down on the chili.

- Adding vinegar while steaming will keep the flavor and color of cauliflower intact. Arrest the unpleasant sulphur smell and yellow coloring.

- While frying the cauliflower, Sample a piece first to check if oil is ready. If the temperature is too hot, it will become brown, low temperature will separate the cauliflower and batter. Right temperature will turn florets crispy on outside and slightly soft on inside.

- Ajinomotto and food color gives it restaurant quality, people who are very conscious about health can avoid making this dish as excluding them totally will result in bland cauliflower curry.

- * NO tomato sauce/ ketchup or tomato related items. Red chili sauce includes chili paste, salt, sugar and vinegar. Use these if you cannot find the readymade sauce.

Serving: 3 to 4 Adults (approx)

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