Peas Pulav/Pulao and Grilled Gobi 65(Crispy Cauliflower Fries)

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One of my fav combination :Peas Pulav with gobi 65. Here goes the recipe from my kitchen :

Ingredients:

• Basmathi rice - 1.5 cups [I used seera samba rice and that justifies for not grain seperated rice :) yes when seraga samba variety is used its a bit sticky]
• Fresh peas - 1/2 cup + I used a handful of butter beans
• Cinnamon - 1/2 inch piece
• Cloves - 3
• Ginger garlic paste - 1tbsp
• Cardamom - 2 crushed
• Jeera - 1 tsp
• Bay leaf - 1
• Green chillies - 2
• Onions - 1/2 cup chopped
• Ghee - 2 tbsp
• Oil - 1 tbsp
• Water - 3 cups

Method:

1. Rinse rice well twice atleast and soak in water for 30mins.



2. Heat oil, ghee in a pan. Add jeera, cloves, cinnamon, bay leaf and cardamom.



3. Fry for 2mins, add onions and green chillies. Saute till onions turn light brown. Now add ginger garlic paste.Fry till raw smell goes.



4. Now add rice and saute for 3mins. Add exactly 3 cups of water to the above, add salt to taste and pressure cook it for 8-9 mins.

Grilled Gobi

Cauliflower -1 floret

For the batter :

• Cornflour - 1/2 cup
• Maida - 2 tbsp
• Ginger Garlic paste - 3 tsp
• Red chilly powder - 1tsp -
• Salt - to taste
• Turmeric powder - a pinch

Method:

1. Half boil cauliflower in water with 1/2 tsp turmeric powder, keep aside. Then mix all the above ingredients with little water to form a thick batter. Dip in the cauliflower florets and marinate it for 15-30mins.



2. Spread 1 tsp of oil on the baking sheet. Place the marinated pieces on the prepared baking sheet.



3. Preheat the oven at 200 deg C for 10 mins and Grill it for 20-25 mins in broil/grill mode turning over in between.

NOTE : Turn over the gobis to the other side after 10-15mins for the gobis to cook evenly.Closely keep an eye as it gets burnt easily.Guilt free grilled gobis are ready so no more deep fries. They are very crispy even without deep frying...Isnt that gud?!

These grilled gobis are perfect to be used for manchurians or to be eaten as such :)