Desi Gobi Anarkali Recipes

Steps:

• Cut the Cauliflower (Gobi) in to medium pieces, wash and steam them by adding pinch of salt and pepper powder.
• Heat Oil and Butter in a pan add spices Bay leaves, Cardamom, Cinnamon, Cloves, Jeera powder, Asafoetida, Green chillies, ginger garlic paste and White corn flour powder fry for 2 minutes.
• Add cashew paste fry for 2 minutes add onion paste and pinch of salt fry well till all the flavors of spices mix well.
• Add steamed Gobi, salt to taste, white pepper, little fresh Coriander Leaves and half a cup of spring onions cook well.
• Decor with remaining spring onions and fresh Coriander Leaves and 1 fried Bay leaf.
• Serve hot with Steamed White Rice, Roties, Naan or Toasted Breads.
• Happy Cooking.

Steps:

• In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
• add onion, carrot, and celery to roux and cook until tender.
• Add garlic and cook briefly until fragrant.
• Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
• Add cajun seasoning and file powder.
• Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
• Adjust seasoning with salt and pepper.
• Serve with rice and a wedge of lime.

Steps:

• In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
• Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
• Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.