Sakhar Bhat is a Sweetened Rice Pulao an Indian Delicacy cooked on festive occasions. Delicious, easy and simple to make with the versatile ingredient rice.
I was to make Gobi Masallum from the the poor Gobi that did not see the inside of my fridge due to my laziness.
Who will not be lazy yaar I have been home for the last 1 week as my kid has exams and I am quite enjoying the relaxed pace in which my life is progressing.That too in March. Bahar Hai!! But that will end this Tuesday when I join back work! All good things do end I guess!! So sad!:-(
Coming back to Gobi Masallum… that I was supposed to make! Well after making Puranpoli or let us rephrase it getting the Bai to make them I was in no mood! Just tired and bored!! ha-ha!!
But since I had already soaked it in the usual salt and turmeric water I had to do something out of it. So I let it dry out still thinking I will make the masallum even if it kills me.But my heart was not in it, I was also out of tomatoes and in no mood to go to the market for them. I had applied the marinade to the cauliflower and let it stand for some time when my husband walked in and tasted the cauliflower. He vetoed the idea of masallum and told me to serve it as it is, dont fry also . (He is a great fan of garlic so I end up putting more than normal people do).
So I made them into this fry as I knew the rest of us cannot stand the taste of so much raw garlic.
about 1 kg Cauliflower or gobi, cut into florets
2 onions, roughly chopped
5 cloves garlic
1 inch piece of ginger
2 green Chillies (adjust as per taste)
1 tblspn red chilli powder
|Gobi Fry just after frying|