8 Feb


This is dry version of aloo-gobhi (potato-cauliflower side dish) that goes very well with rotis or parathas.  It can also be had as a side dish with the main course.


serves 4-6
cooking time:- 30 minutes


  •  2 medium sized potatoes, peeled and cubed
  • 1/2  medium sized Cauliflower , florets
  •  1 large onions , thinly sliced and separated
  •  4 cloves Garlic , minced
  •  2 large tomatoes, thinly sliced
  •  3 green chillies
  • 2 tsp ginger, grated
  •  1tsp cumin seeds
  •  1 tsp dried fenugreek leaves ( Kasuri Methi)
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilly powder
  • Salt to taste
  • 1 tsp garam masala
  • olive oil 2 tsp
  • ghee or butter 2 tsp
  • 1/2 cup coriander leaves to garnish

- aloo gobhi-1


  1. In a kadai or better a non-stick pan , heat oil . Add the potatoes and cauliflower florets , saute for 8-9 minutes on a low flame. You could even saute them separately if you are cooking for more .
  2.  Continue to stir in between. Cook till almost done, take the sauted aloo gobhi and keep aside.
  3. Add the ghee or butter, splutter the cumin seeds, add the grated ginger and minced garlic. Saute for a few more minutes and add finely chopped onions. After the onions are browned.
  4. Spice up  with turmeric powder, red chili powder,garam masala and salt.
  5. Saute for a minute. Then add the chopped tomatoes and green chilies. Mix everything well.
  6. Saute till the oil ozees out increasing the heat of the flame and stirring continuasly for 5-6  minutes more.
  7. When the tomatoes are done add the dry fenugreek leaves, mix it properly
  8. Now, cover the kadai or pan with a lid and let the aloo gobi cook in steam for some 14-15 minutes on a low flame. Do not add any water. Also keep on checking the sabzi in between. Once the aloo gobi sabzi is done, sprinkle garam masala and mix it with the entire sabzi
  9. Garnish with coriander leaves. Your aloo gobi is ready now.
  10. Serve the aloo gobi with rotis or parathas and a bowl of curd/yogurt.





Warm spiced chicken, bright vegetables, toasty nuts, sliced  sunny citrus and flecks of green – all drizzled with a tangy-sweet honey-lemon dressing. This salad is a feast of delicious, heart-healthy dietary fibre.

serves 4 as a full meal



  •     Turnips – 4
  •     Carrots – 4
  •     Beetroot – 1 medium
  •     1 large onion
  •     Extra virgin olive oil  – 2 tbsp
  •     honey – 2 tbsp
  •     Toasted walnuts – 1 small handful
  •     Clementines or small oranges – 2
  •     Flat-leaf parsley – 2 cupped handsful, leaves only
  •     Salt and pepper
  • 4 lettuce leaves

For the tandoori-style roast chiken

  • Chiken breasts – 500grms
  • Yogurt – 2 tsp
  • Lemon juice 2 tsp
  • salt and pepper
  • cumin powder – 1/2 tsp
  • coriander powder – 1/2 tsp
  • garam masala powder – 1 tsp
  • 2 tsp – olive oil



For the chiken :-

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. Combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, coriander, garam masala powders and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted for 20- 30 minutes till browned and nicely charred. With a fork or knife, debone the roasted chiken and cut into bite size pieces and keep aside.

Scrub the vegetables and peel the beetroot,carrot and turnips. Cut the turnips and carrots into long sticks. For the beetroot, halve, then cut into wedges or thick slices. Peel the onion and cut lengthways.

Place the vegetables into a mixing bowl and toss with the olive oil. Lay the vegetables in a single layer onto a foil-lined baking sheet or roasting tin and  season. Cover the tray with foil and roast for 30 minutes at 200C/400F. Remove the foil, turn the vegetables, and roast a further 10 minutes uncovered. Set aside. Alternatevly you can even dry roast them in a non-stick pan without the oven.

 Meanwhile, peel and slice the clementines or oranges and chop the parsley. For the dressing, whisk together juice of 1 lime, 2 tsp honey, 1 tsp olive oil with salt and pepper.  Decant the warm vegetables along with the chiken into a serving dish or large bowl and toss through the dressing, nuts and parsley. Top with clementine slices and serve. Dig in for a delicious warm winter salad.


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