Stuffed Gobhi Mussallam

 

 

(Please note that the Olive oil in the picture was added to make the picture look more presentable. In real, you will not have so much oil. I have also presented only a small portion of the dish in the picture with just 3 florets)

 I have now decided that I will at least post 2 or more recipes in a week in my blog. This morning I have been thinking of making something new & different. I had heard about this dish "Gobhi Mussallam" for the first time a month ago, when my friend mentioned about it. She said it was made during Diwali & other occasions at her home. That is when I started my research for this recipe. Finally I found one which I felt could be good. Well traditionally the whole Cauliflower is baked/tandoored & added into the masala. I decided to cut mine into big florets & add them. Somehow I am not very comfortable to have a big vegetable:) Upon checking the Mussalam recipe, I felt it was very similar to the regular masala recipe. That is why I tweaked in the recipe to make it more tastier. This turned out super delicious & a must must try recipe. My hubby kept licking his fingers... This is how I made it.

Serves: 3 - 4 people
Making time: 1 hour
Preparation time: 10 mins

Ingredients

• 1 Medium Cauliflower cut into big flowers
• 3/4th cup Chenna (Soft cottage cheese)
• 2 tbspn of olive oil for baking cauliflower
• 1 Tspn Chili Powder
• 1 cup organic Tomato puree
• 1 Tspn Coriander powder
• 1/4 Tspn Turmeric power
• 1 Tspn Cumin powder
• 1/4 Tspn Cumin seeds
• 1 Tspn Ginger Garlic paste
• 1 medium Onion (Around 2 cups roughly chopped)
• 2 Tsp Kasoori Methi
• 3 Tbspn Greek Yogurt
• 1/2 tspn cardamom powder
• 4 Tbsp olive Oil
• Curdled milk (Chenna) from 1 Ltr whole Milk
• Salt as per taste

Direction:

1. Make a marinade with cottage cheese, cardamom powder, kasoori methi & salt. Stuff the washed Cauliflower florets with this marinade. Make sure it is well coated.
2. Pre heat the oven to 380 degrees & bake the stuffed cauliflower for about 15- 20 mins. Make sure you sprinkle some olive oil on top of the cauliflower. Once they are cooked set it aside.

For the Mussalam gravy

1. Grind onions along with ginger & garlic to a fine paste.
2. In a heavy bottom deep pan add oil. Once its hot add cumin seeds & ground onion paste. Cook this for about 6 to 8 minutes until it starts to stick & fat separates . Make sure you keep sautéing in between.
3. Now add in the tomato puree, cumin, coriander, turmeric, chili powder, salt & cook it on medium flame for about 5 to 7 minutes. Keep stirring in between.
4. Now add in 2 cups of water, cover the lid & cook this on medium flame for about 10 - 15 mins or until fat separation & all the raw smell goes off. Make sure you sauté in between.
5. Now add in 3 tbspn of greek yogurt & mix well. Now the Mussalam gravy is ready.
6. Add in the baked cauliflower in the gravy. Either mix it with gravy or just place it on top of the gravy.
7. If you feel the gravy is very thick add in some more water. I made mine thick, as I was having them with Rotis.

How to make Chenna:

• 1 Ltr whole Milk
• 1 juice of a lemon
• 1/4 cup of water

Direction: Bring the milk to rolling boil. Into the 1/4 cup of water squeeze in the lemon juice & add this to the milk. Let the milk keep boiling for another minute on low flame. This process will curdle the milk better. Now turn off the flame & drain off the water on a muslin/ cheese cloth. keep this under running water for few seconds so that the tanginess from lemon goes off. Once the water is drained off , which takes about 10 mins, the Chenna will be ready to use. Since its fresh it tastes really creamy & tasty. You can also make this ahead of time & store it in the refrigerator

 

 

Here is the step by step picture to show how to bake the Cauliflower & make the gravy

 

 

 

Aloo Gobhi Tikki Masala

Aloo Gobhi (Cauliflower & Potatoes stir fry) is a very common Indian Vegetarian dish. Most of you must be making this dish at least once a week. Some times we become so bored with the same old recipe. Although I like the regular Aloo Gobhi, I decided to give it a twist by changing the process of making this dish. I must say that this new dish was absolutely yummy & very different. I will call this dish "Aloo Gobi Tikki", as the recipe is almost the same but method of making is different. This dish can be made for daily meals or even on a special occasion. Since most of my friends keep asking for new vegetarian dishes, I thought will experiment something new. This is how I made this...

Serves: 4
Making time: 30- 45 mins
Cooking time: 20 mins


Ingredients:

• 1 medium size Onion chopped
• 2 riped large tomatoes pureed
• 1 tbsp ginger garlic paste
• 1 Large potatoes (1.5 Cup of chopped potatoes)
• 1.5 cups chopped cauliflower (Almost 1/2 of medium size cauliflower)
• 2 Tbspn chopped Cashew nuts
• 1 Tspn Cumin seeds
• 1.5 tbspn Kashmiri chili powder
• 1/4 Tspn Turmeric powder
• 1/2 Tspn Garam Masala
• 3 Tbsp Plain flour
• 2 Tbsp of Cheddar cheese (Optional)
• 4 Tbsp Oil
• salt as per taste
• 5 Tbsp Coriander leaves for garnish

Directions:

1. In a microwave safe bowl add in chopped cauliflower, potatoes with 2 cups of water & cook it for about 10-12 minutes. (Either set baked potato option or boil vegetables option in your microwave) If you don't have a microwave just boil it on the stove top until its cooked.
2. Once the Aloo Gobhi are cooked, drain water (stock) & set aside the Aloo Gobhi to drain completely. Save the drained water (stock) for the gravy.
3. Make a paste of plain flour with few tbsp of stock & set aside.
4. In a bowl slightly mash the Aloo Gobhi with a fork. Let the Aloo Gobhi  be a little coarse.
5. Add in to the mash Aloo Gobhi   1/2 Tbsp of chili powder, pinch of turmeric powder, 1/2 tspn garam Masala powder, salt , 3 Tbsp coriander leaves, cashew nuts, Plain flour paste, cheese & mix well.
6. In a Paniyaram Kadai add few drops of oil into each section. With a spoon pour this Aloo Gobhi mixture into each section & cook this on low flame for about 3 minutes on each sides. Keep rotating to make sure its cooked evenly. (You will need help of 2 spoons to rotate the mixture) Once this is cooked remove & set aside.
7. For the Gravy: In a Pan add 2 tbsp of oil, fry cumin seeds,  ginger garlic paste for a minute, add in onions & fry them until they are translucent.
8. Now add in the tomato puree, Kashmiri chili powder 1 Tbsp, 1/3 Tspn Turmeric powder, 1/2 Tspn Garam Masala Powder & salt as per taste.  Close lid & cook until fat separation on low flame. This process should take about 8 to 10 minutes.
9. Once the gravy is done add in some stock as required. I added 1/2 cup & bring this to a boil. Now add the fried Aloo Gobhi Tikki & give it a gentle mix. Do not over mix as the Tikki's might break off. Finally garnish the dish with coriander leaves.

Note:

1. If you dont have a Paniyaram Pan you can make the tikkis on a Tava.
2. You need not add cheese, I simply added as I had a good stock of grated cheese. 
3. This dish goes well with both rice & Rotis.
4. I have taken step by step picture for the Tikkis.

Check out more Cauliflower recipes:
Gobhi Manchurian gravy
cauliflower-cherry-tomato-stir-fry
gobhi-badal
Gobhi Manchurian