It has been quite a hiatus. Some even thought that the blog was dead. Even I was close to believing that this page would not see daylight again. With PhD coursework, different groups of friends, research, exams, papers, frustratingly-refusing-to-work experiments and scheduled cooking times, little time trickles down for leisure activities, and that time too goes away in gossips, mind-numbing TV series marathons and unconscious internet browsing. But, no! Today, I decided that I should give this another try. A few things CAN be put on the back-burner for sometime, literally and otherwise. So when I found that the gym was closed for the evening, I came running back to this baby of mine.
This dish that we are going to deal with today was born when I was frantically looking for vegetarian replacements for my chicken-demanding stomach during a period of Vratha. Achaari Murgh is a specialty of Uttar Pradesh, with bite sized chicken pieces cooked in a gravy flavored with spices that usually go into the making of many pickles (Achaar). Hence the name. Being Murgh-restricted for the time-being, I decided to substitute it with cauliflower florets and Tadaaaa... Out came this dish. I must say that I have made it only once, not because it was not great tasting, which it was. It has more to do with the fact that I have never let myself to the level of being this murgh-restricted ever since. But if the right conditions present themselves again, I would not hesitate to whip out this recipe, which is why it goes on this blog of mine. Now, onto the dish.
GOBHI ACHAARI (Serves 3-4)
Set-up Time : 15 minutes
Set-up Time : 15 minutes
Experiment Run-Time : 30 minutes
The Shopping List
Set 1: At the Chopping Board
Onion : 1 medium, finely chopped
Cauliflower : I medium-large, separated into florets
Onion : 1 medium, finely chopped
Cauliflower : I medium-large, separated into florets
Ginger : 1 1/2 inch, finely chopped
Garlic : 5-6 pods, minced
Green Chilies : 2, cut
Garlic : 5-6 pods, minced
Green Chilies : 2, cut
Set 2: For the Special Touch
Priya Green Chili Pickle : 1 Tbsp (Any brand for that fact)
Priya Green Chili Pickle : 1 Tbsp (Any brand for that fact)
Thick Yogurt : 1/2 Cup
Fresh Coriander Leaves : For Garnishing
Fresh Coriander Leaves : For Garnishing
 |
| Priya Chili Pickle |
Set 3: Seasoning
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Nigella (onion) seeds : 1 tsp
Fennel Seeds : 1 tsp
Cumin Seeds : 1 tsp
Fenugreek Seeds : 1/2 tsp
Nigella (onion) seeds : 1 tsp
Fennel Seeds : 1 tsp
Asafoetida : a generous pinch
Mustard Oil : 1 Tbsp
Salt : As required
Methodology
1. Once the Cauliflower is separated into pieces, place the florets into a pot of water with a little turmeric powder and salt. Bring the water to a gentle boil and continue until the florets are slightly cooked (about a quarter done). This kills any worms that cauliflowers are notorious for. Rinse the florets under cold water and keep aside.
You may obviously skip this step if using frozen florets. Just make sure to thaw them in advance.
2. In a frying pan, heat the mustard oil and tip in all the ingredients given in Set 3, saving the salt. These are the spices that make an Achaar what it is. Let the mustard start crackling and soon the other seeds will follow suit.
3. Throw in the onions and continue to sauté them until they become translucent. Follow them up with the garlic, ginger and green chilies. Once you get a whiff of the heady aroma, add the chili powder, coriander powder, salt and the cauliflower florets. You may pour in a little water to help with the cooking of the cauliflower. Cover and let the veggies cook on a low flame.
4. After about five minutes, the florets must be nearly done. It is time to add the yogurt and the tablespoon of chili pickle. Toss well to incorporate the ingredients. Once again cover the vessel and cook until the florets are tender when pierced with a fork.
5. Transfer into a serving bowl and garnish with fresh coriander leaves. Serve it with some hot steamed rice and you will not regret the hard-work (or was it not that hard?)
The Gobhi Achaari makes an excellent stuffing for rotis and tortilla wraps with some lettuce and tomatoes. The tart flavor imparted by the pickle is just what makes this dish stand out as a wrap condiment. The idea of adding the pickle really came out of nowhere - "Why not add some Achaar, we are making Achaari anyways?". And like always, I never have regretted listening to my otherwise-crazy-mind in the kitchen. A little twist here and a little fleck there, that's what makes cooking interesting and exciting. As for the crazy idea of caramelizing chicken in jaggery, I will keep it for some other time!
Set 4: Powders Galore
Chili Powder : 1 tsp
Coriander Powder : 1 1/2 tsp
Turmeric Powder : 1/4 tsp
Coriander Powder : 1 1/2 tsp
Turmeric Powder : 1/4 tsp
Methodology
1. Once the Cauliflower is separated into pieces, place the florets into a pot of water with a little turmeric powder and salt. Bring the water to a gentle boil and continue until the florets are slightly cooked (about a quarter done). This kills any worms that cauliflowers are notorious for. Rinse the florets under cold water and keep aside.
You may obviously skip this step if using frozen florets. Just make sure to thaw them in advance.
2. In a frying pan, heat the mustard oil and tip in all the ingredients given in Set 3, saving the salt. These are the spices that make an Achaar what it is. Let the mustard start crackling and soon the other seeds will follow suit.
3. Throw in the onions and continue to sauté them until they become translucent. Follow them up with the garlic, ginger and green chilies. Once you get a whiff of the heady aroma, add the chili powder, coriander powder, salt and the cauliflower florets. You may pour in a little water to help with the cooking of the cauliflower. Cover and let the veggies cook on a low flame.
4. After about five minutes, the florets must be nearly done. It is time to add the yogurt and the tablespoon of chili pickle. Toss well to incorporate the ingredients. Once again cover the vessel and cook until the florets are tender when pierced with a fork.
5. Transfer into a serving bowl and garnish with fresh coriander leaves. Serve it with some hot steamed rice and you will not regret the hard-work (or was it not that hard?)
The Gobhi Achaari makes an excellent stuffing for rotis and tortilla wraps with some lettuce and tomatoes. The tart flavor imparted by the pickle is just what makes this dish stand out as a wrap condiment. The idea of adding the pickle really came out of nowhere - "Why not add some Achaar, we are making Achaari anyways?". And like always, I never have regretted listening to my otherwise-crazy-mind in the kitchen. A little twist here and a little fleck there, that's what makes cooking interesting and exciting. As for the crazy idea of caramelizing chicken in jaggery, I will keep it for some other time!
