Re: [CH] Re: Aloo Gobi (Cauliflower-Potato Curry), and making rasam powder
Rael64 (z42dkm@yahoo.com)
Fri, 19 Sep 2008 11:00:24 -0700 (PDT)
Mmmmmmmmmm, that's food/cookin' right up my gastronomic alley. Got some red spuds eyeing me (ha) from the corner.
Glad to have you back, Rain.
Peace, Hendrix, and Chiles.......
Rael-o-rama
--- On Fri, 9/19/08, bluezinnia@kyananet.com <bluezinnia@kyananet.com> wrote:
> From: bluezinnia@kyananet.com <bluezinnia@kyananet.com>
> Subject: [CH] Re: Aloo Gobi (Cauliflower-Potato Curry), and making rasam powder
> To: chile-heads@globalgarden.com
> Date: Friday, September 19, 2008, 4:02 AM
> 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
> @@@@
> \\\\\\\