Since When??

Hubby asked me, since when did you celebrate Diwali?

Huh?

The reason was, all the photos that I send to him are about Indian foods. I explained to him that i need to cook something so that I could  update this blog that I have abandoned almost a week ago. Well, he's seems happy with the answer.....Hang on, since when I need an excuse to cook? Of course I don't.

I chose Aloo Gobi, a vegetarian dish. Aloo mean potato and Ghobi stand for cauliflower, it's very mild as I omit the chili for this recipe. And the other recipe are Butter Chicken. Both recipes are quite simple to prepare and quite fast too. Tonight, I will simply serve this dishes with rice pilaf.

Butter Chicken

Original recipe from : Easy Butter Chicken

Ingredients:

1 kg chicken meat, cut to pieces

2 medium onion, slices thinly

3 garlic cloves }

1" fresh ginger } pound together

1 canned tomato

3 cashews

3 tbsp of almond meal

1/2 tsp garam masala

1/2 tsp tumeric

2 tsp paprika / or strong chili powder

1/4 coriander powder

1/4 tsp pepper powder

Salt to taste

1 1/4 water

1 knob of butter

Oil for frying

Chopped coriander for garnishing

Blend canned tomato, cashews and almond with some water. Gather all the spices powder, keep aside.

Heat oil, add onion and saute until it became transluscent, add ginger and garlic paste. Fry again for few minutes. Add the spices and fry until it fragrant.

Add chicken pieces and mix well. Once the chicken are coated with all the spices, pour the blended ingredients and the rest of the water. Add salt.

Once the oil separate from the sauce, remove from the heat.

Serve warm with a knob of butter, chopped coriander and warm rice or naan.

Aloo Gobi

Original recipe from : Aloo Gobi

Ingredients:

500g cauliflower

2 medium potatoes, peeled and cubed

2 tablespoon vegetable oil

1 teaspoon cumin seeds

1 teaspoon minced garlic

1 teaspoon ginger paste

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon garam masala

salt to taste

1 teaspoon chopped fresh cilantro

Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.

Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.               

Happy Diwali to our Hindu friends and readers