I have a thing about cauliflower! Maybe more on mind than anything else. Well come every winter, if you call what we have in Madras as winter, you will see carts on road side selling huge mountain of fresh cauliflowers. And every time I pass by one, I feel it calling. Trust me, I have wasted enough flowers over the years, especially after food blogging, to buy them in load and happily forget them in the same breath.
We have cauliflower available in the market all through the year. It is no more just a winter vegetable. However the road side hawkers sell in huge piles only during this season. Everybody has been commenting that it’s been more chill than all the previous years. I find such comments very funny. They say this is the first time they have seen Madras being so chill. I feel like saying that they haven’t actually seen anything. I almost feel like saying they can stop comparing and enjoy what’s offered. But I stop myself from answering back. What do they know!
Anyway coming back to the Cauliflower, I have been seeing the hawkers and have been seduced, for want of a better word, to get some and make all those bookmarked dishes. And I have been fantasying about this Musallam for a while now. Every season I buy a whole flower, only with the intent of making a Musallam. But as I said time just passes by and nothing gets done.
This year I have been more diligent. When Amma went for vegetable shopping last week, she got a huge one and chopped as florets when she gave me. I again sent for a whole one and this again was a huge flower.
I personally felt that this would have tasted much better when used as florets, however I wanted to stay true to the name and cook it as a whole. Musallam calls for the main dish to be as a whole thing, like in chicken Musallam. Like in Sabut Masala, I once did an error when following a recipe by a celebrity chef, who asked for the sabut masala to be crushed. I was feeling like a fool when I was pointed out. So same goes for Musallam, when using the word, least to make sure we adhere to the word.
I know it’s been a long story about my love for cauliflower and what not. By now you must have realized for what this post is all about. We are starting the third week of BM# 35. I will be doing Pressure Cooker based dishes.
When it comes to Pressure Cooker dishes, there are two types, one where everything is just put into and cooked, another where you only use the same cooker and do all the process. Today’s dish falls under the second one. I have used only one vessel for the entire cooking.
For the Gravy
Onion – 1 big
Ginger Garlic paste – 1/2 tsp
Salt to taste
Turmeric powder a pinch
Oil – 2 tsp
Butter – 1 tsp
Coriander leaves – 1/2 cup
For the Ground Masala
Onion – 1 big
Dry Red Chili – 6 nos
Coriander Seeds -1 tsp
Cumin Seeds – 3/4 tsp
Almond – 6 -7 nos
Fennel Seeds – 1/2 tsp
Whole Pepper corns – 1/2 tsp
Cardomon – 2
Cloves – 2
Cinnamon – 1″
How to Make Gobi Musallam
Wash the whole cauliflower in running water. In the pressure cooker that fits the whole flower, take enough water and bring to boil with a pinch of turmeric and salt. Cover without the gasket for 10 mins and discard the water.
Drain in a colander and keep it aside.
In the same pressure cooker, add oil, and add the ingredients listed under ground masala. Saute for couple of mins till all of them get browned well. Remove and allow it to cool.
Meanwhile, to the pan add finely chopped onions, saute well. Then add ginger garlic paste. Continue cooking.
Now add the par boiled cauliflower and roast well. Turn on all sides to ensure it gets browned well all over.
Grind the masala to a fine paste with enough water and then pour over the cauliflower and cook on high.
Add a cup of water and finely chopped coriander leaves. Cover with lid and pressure cook for a whistle.
Once the pressure falls, remove the lid and cook for couple of minutes
Since cauliflower is very tender and gets cooked fast, it doesn’t require more than 1 whistle.
Also cutting into florets and browning it will surely enhance the taste.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35