We are starting the first week of BM# 46
. I know we say the same thing, days are flying. Well we just have to go with the flow right. I guess most of the time, by the time I plan the themes, decide and then cook, the days become week and then months..it's an endless cycle!
This month I have been very adventurous and decided to do BM on both my blogs. Guess I really need the push. Off late I have noticed that I am able to cook new dishes only on the weekends and I end up planning and pairing more than two themes per meal. This meal that I cooked up for last weekend was catering to three different themes. I am sure you will read about them when its turn.
For the first week I am doing No Onion No Garlic Side Dish for Rotis/ Rice. Trust me, I can't imagine cooking without onions. For me a gravy has to have onions and tomatoes. I simply can't seem to even think of one. So it was a bit of a challenge, planning a gravy side dish for rotis or rice, without adding my favorite onions. Of course I love garlic as well. Infact I mostly can't stand ginger. So imagine me trying to cook something without either of my favorite ingredients!
No Onion No Garlic dishes are considered to be Satvik. When one talks about Vrat Recipes or Food for Fasting days, the dishes are most made without onions or garlic. On a personal level, I don't really believe one has to abstain such things for religious things. I am a vegetarian and don't really attribute my food preference to religious norms. One can still be pious without being religious. However I respect people who follow these and if I have to cook for them, I do without hesitation.
For me, this theme was a challenge. I wanted to see if I can cook without these. Infact this recipe had onions. I tweeted it not to include onions or garlic. The taste was amazing. I didn't miss the onions in it. Maybe it also depended on the dish with which I was serving this.
Cauliflower, florets - 2 cups
Tomatoes - 3 medium, puree
Ginger, grated - 1/2 tsp
Cumin Seeds - 1/2 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Cumin powder - 1/4 tsp
Garam Masala - 1/2 tsp
Cashew nuts - 5 whole, paste
Oil - 2 tsp for cooking
Oil for deep frying
How to make Masala Gobi
Wash and clean the gobi. Chop into florets. MW with salt and turmeric for 5 mins. Drain the water.
Heat a kadai with oil. Deep fry the gobi in batches and drain on a kitchen towel.
Heat a non stick pan with oil, add cumin seeds. Then add grated ginger, saute well. Add tomato puree, salt and turmeric powder. Cook till the puree gets cooked well.
Next add the chili powder, coriander powder and cook till the masalas are cooked well.
When the puree is cooked thick, add roasted cumin powder, garam masala. fried cauliflower and continue cooking. Add cashew paste and mix well.
Finally add a cup of water and bring to boil. And cook till it thickens.
I served it with Rice. It will be great with Rotis as well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 46