[CH] Re: Aloo Gobi (Cauliflower-Potato Curry), and making rasam powder

bluezinnia@kyananet.com
Fri, 19 Sep 2008 05:02:42 -0400 

This is gooood.   Aloo gobi is said to be basically Punjabi; if they 
make it in South India
they probably amp the chiles well up, as do I,  and I'm guessing  they'd 
use coconut
milk instead of water, also as I do.   Tofu is very good in it, iif not 
100% authentic, and I can
also picture  adding paneer, a simple fresh homemade cheese similar to 
_queso blanco_.

Renuka Singh's  Aloo Gobi  (Cauliflower-Potato Curry)
-------------------------------------------------------------------------------------
 3 cups cauliflower florets
 2 cups peeled and cubed potatoes [ed.--could be left unpeeled, methinks.]
 4 Tablespoons ghee or margarine
 1 Tablespoon coriander leaves [or parsley]
 2 teaspoons rasam powder (Indian store)*
 1 teaspoon cumin seeds
 1 teaspoon salt
 1 teaspoon sugar
 1/4  teaspoon turmeric powder
 1 teaspoon asafoetida powder, or use a crushed garlic clove
           [Ed.-If using any brand but yellow Cobra, says Yamuna Devi, use
                     only 1/4 as much.  I agree, unless you're 
Indian-born or a real
                         asafoetida-lover. :)]
 2 green chiles, minced
 1  red chile
 1 inch ginger, minced or grated
 1/4 c. water [or coconut milk]
 
Chop all vegetables.  Heat three Tablespoons ghee in a _kadai_ or large 
skillet; add the cumin seeds and asafoetida powder. When the cumin seeds 
splutter add the chile pepper, green chiles and ginger into the hot ghee 
along with tomatoes and fry till it becomes mushy.

Add cauliflower, potatoes and turmeric, fry a bit, and add salt, sugar 
and water. Cover and cook till the vegetables are cooked and the curry 
is dry.  Add the rasam powder, coriander leaves and another tablespoon 
of ghee. Fry till done and offer.
_______
* homemade rasam powder
          from the Rayaswini's Cookbook site

1 1/2 cups coriander seeds
2 cups dried red chillies
1/4 cup black peppercorns
1/2 cup cumin seeds
1 Tbsp. fenugreek seeds
1 tsp. mustard seeds
1 large cinnamon stick  broken into pieces
1 bunch fresh curry leaves
1/2 tsp. asafoetida [see above]

Dry-roast all the ingredients except the red chillies in a heavy-based 
pan until lightly browned.
Then set aside. Heat 1 tsp. oil and fry the red chillies until lightly 
browned.
Grind all the ingredients together to a fine powder
Store in an airtight container.

Keep on rockin',
Rain
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