Before I start talking about the Aloo Gobhi – Stir Fry Potatoes and Cauliflower that I made over the weekend, let’s talk about the past weekend. There are a few people who rolled their eyes at my previous blog post when I said
“I think, the person who came up with the idea of a 5 working days and only 2 days weekend is a sadist. Who works hard for 5 days and play for only 2 days?”
My best-friend (Tm) was the first and he said, “You want a 5 days weekend and a 2 days weekday instead?” After that question, came an emoticon showing a tongue protruding from his face. This smiley is often associated with someone being cute or mocking at you. I chose the latter. To Tm and everyone else who laughed at my words of wisdom, I hope Monday is going on nicely for you. Must be fun to be back to work for five days after only two days of resting. Sarcasm intended obviously.
For those who shared my sentiments completely, We will get through this together, brothers and sisters. Xoxo
For those of you who are glad that the weekend is over and you can go back to work, congratulations for being unique. Perhaps there are only 10 of your type left in this world.
So, how was the weekend guys? I hope yours was a fun-filled one. Mine was meh. (Am I the only one that wondered as to HOW on earth did the word “Meh” ended up in Oxford Dictionary?)
The things I did this weekend:
- Baked fruit tart
- Made rotis and curry
- Irritate everyone on Facebook by posting yummy pictures of food
- Cleaned the store-room
- Worked on the blog
- Tried a new software for CT
- Posted more pictures of food on Facebook
That sums up my weekend. Saturday and Sunday, you are too fast for me darling. It feels as if I did nothing productive. Fruit tarts not included. Tartie, you know me and family <3 you. I wanted to bake a lot of stuffs over the weekend, but to my horror, I found out that I was left with the last 250 grams of butter. Not having a good supply of butter in a baker’s house is just like not having any coffee beans left in Starbucks. The irony! Anyways, I had to give baking a pass since I do not like to go shopping on a weekend. It’s too crowded everywhere. Yes, I shop on weekdays only, 95% of the time.
I guess I am gonna go shopping on Tuesday. The beauty of working with your best friend is that my job gives me the privilege to go shopping on a Tuesday or a Wednesday Or on ALL the days if I have the moolah which is not happening for now. Every Sunday night, I find myself making some notes as to what I am going to cook for the rest of the week. This really make things easier for both me and mom. Recently, my mom does most of the cooking on weekdays. On weekdays, we usually go for “easy cooking” like a soup, a vegetable dish and a protein. On weekends, I would take an extra effort to cook something more elaborate for the family. For example, last Saturday, I made chapati (an indian roti), beef curry, raita and Aloo gobhi, with desserts throw in.
Aloo gobhi is a very delicious Indian vegetarian dish made with potatoes (aloo) and cauliflower (gobhi) and mixed with some spices. It is especially delicious eaten with Indian breads such as paratha and puri. You can also fill these in a chapati or a tortilla for a yummy and nutritious wrap. The original recipe of aloo gobhi uses quiet a significant amount of spices, however mine uses less and is more adaptable for people who have no access to the different types of spices. Taste-wise, these are super awesome!
It was my virgin attempt in trying to shoot “step by step” pictures with this Aloo Gobhi – Stir Fry Potatoes and Cauliflower. It didn’t turned out as well as I wanted it to. I am pretty sure that for people who managed to do a step by step picture tutorial so nicely, they must
a) Be having a photographer
b) Not be having 5 people sitting on the dining table waiting for dinner while you try to cook and take photographs.
c) Be someone special, with at least two pair of hands.
- 2 Potatoes - scrubbed, peeled and cut into ½ inch cubes
- 2 cups of cut cauliflower (cut into small florets)
- 1 large onion - finely sliced
- 5 garlic - grated/pounded
- 1 cm ginger - grated/pounded
- 2 Green chillies - sliced
- A handful of cilantro (coriander leaves) - chopped
- Curry leaves
- Freshly squeezed Lime/Lemon Juice to taste
- ½ tsp tumeric powder
- ½ tsp chilli powder/cayenne
- ½ tsp coriander Powder (optional)
- ¼ tsp cumin seeds (optional)
- ¼ tsp fennel seeds (optional)
- ¼ tsp mustard seeds (optional)
- Salt to taste
- Heat 2 - 3 tablespoon of oil in a pan.
- Add curry leaves and fry for 30 seconds. Mix in sliced onions, sliced green chillies and fry for another minute.
- Add mustard seeds, cumin seeds, fennel seeds and coriander powder. When the seeds start to crackle, about 20 seconds, add ginger, garlic paste, turmeric and cayenne.
- Cook for a further 30 seconds before adding in cubed potatoes. Cook till potatoes are fork tender. Add a few tablespoons of water whenever required.
- Add cauliflower florets and salt to taste and stir them.
- Cover the lid and let it cook for 5-7 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan.
- By now the vegetables gets cooked through but still retain their shape.
- Switch off the gas and mix in 1 tsp of freshly squeezed lime juice to taste.
- Garnish with chopped coriander leaves.