A Chef's Melody

Here's what you need 1 cup cauliflower florets 1 tsp garam masala 1 tsp paprika A pinch asafeotida/hing ¼ cup milk 1 tbsp cashew nut paste 1 tsp mustard seeds 1 tbsp crushed kasoori methi 2 tbsp finely chopped cilantro 2 tbsp ghee 1 tbsp oil 1 1/2 tbsp brown sugar/jaggery salt Set 1 2 pods garlic (optional) 4 red chili Soak the red chilis in ¼ cup of water for ½ an hour and drain.Grind the garlic and chilis into a smooth paste.Use water if necessary. Set 2 2 medium roma tomatoes chopped in chunks ½ tsp fenugreek seeds 1 tbsp mustard seeds ½ tsp tamarind concentrate Dry roast the mustard and fenugreek seeds.Grind it along with the rest of the ingredients in the above list. The Cooking Process Heat a tbsp of ghee.When it is hot enough stir fry the cauliflower florets till light golden .Drain the ghee and remove the florets .Keep aside. In the same wok,add oil when it is hot add the mustard seeds,asafoetida, and the chili-garlic paste.Saute for coup...

Here's what you need: 1 1/2 cup semolina/rava/cream of wheat 2 cup low fat plain natural yogurt 1/4 cup canola oil (you can use butter instead) 1 cup sugar 1 tsp baking soda 1 tsp vanilla essence 3 to 4 tbsp of nuts for garnishing (optional) 1 tbsp lemon zest a pinch of salt For syrup 1/4 cup water 1/4 cup fresh lemon juice 1/2 cup sugar The cooking Process Beat the yogurt and sugar well till the sugar dissolves. Add oil,zest,essence,baking soda and salt.Once the wet ingredients are mixed well add the semolina.Mix and let it stand for at least 2 hours.I sometimes even let it stand overnight.This enables semolina to soften and the cake turn out  fluffy. Preheat the oven to 350 deg F.Grease a tray and pour the batter.Garnish with nuts.Bake for 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.Let it cool for 15 mins and then unmold. In the meantime prepare the syrup.Heat the water and sugar mixture ...