Aachari Cauliflower, Chana and Corn / Cauliflower , Chickpeas and Corn in Pickle spices

We all love to make aachari dishes and tell you the truth, I was bored with aloo gobhi or gobhi matar or paneer or chana masala , saag chana. But still love all three C's. so wanted to merry them in one dish and still did not wanted to compromise on taste so was thinking why not to make fresh pickle masala and cook them in it? It was such a delightful diner , you have no idea. This time I didn't use store brought pickle masala. that time only I roast the whole spices and then grind it and use it what ever I needed and put rest in the masala dabba for another dish or pinch in here and there for other dishes.

I got this idea from Farrukh's Blog    


For Pickle Masala :

1 tbsp. Mustard seeds
1 tbsp. black sesame seeds (kalonji)
1 tbsp. cumin seeds
1 tbsp. fennel seeds (saunf)
1 tbsp. carom seeds (ajwain)
4 dry Kashmiri red chillies for nice color otherwise regular is fine

Roast them on low flame till it gives nice aroma, shake it in between and cool it and put it in grinder to make fine powder, if you wish you can have little bites too. Keep it aside.

For Cauliflower masala :

1/2 head cauliflower florets, cut it as per your family choice, big is better but mine loves bite size
1/2 cup boiled white chickpeas
1/2 cup frozen corn
1 big red onion cut in match sticks
1 big juicy tomato slices
2-3 tbsp. aachari masala or as per your taste
5 garlic cloves crushed
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/2 tsp. each fenugreek seeds and fennel seeds
1 green chili slit
lime juice as per taste
big pinch of hing
fresh coriander leaves for garnish
2 tbsp. oil
salt to taste

Method:

In a kadai, heat a oil, add methi seeds and fennel seeds and cook for 10 seconds.
Add crushed garlic and cook till its little brown.
add hing and onion and cook till its pinkish in color.
add Tomatoes, aachari masala, turmeric powder, coriander powder and mix and cook till tomatoes are mushy.
Add Cauliflower, corn and chickpeas and add little water so it doesn't stick at the bottom.
don't pour too much water , you need al dente cauliflower not mushy.
Finally add slit chili and salt and cook for a minute
Take it off the heat and add lime juice and coriander leaves and serve hot with roti or rice.

Thats how we eat our dinner when ever we have Indian food inhouse

Prachi's veg kitchen: Fabulous Feast Friday (Event announcement )
Nayna's event for cook with pulses
Event of Citrusspiceuk hosted by sliceoffme.
MLLA#71 announcement page, Lisa’s ongoing MLLA event page and Susan’s page. hosted by Sowmya
Four Seasons Food hosted by Delicieux and Eat Your Veg -
Gayathri's WTML event 
Swathi's hearth and soul blog hop
Kids Delight hosted by PVR Blog
1st anniversary celebration event by cookclickdevour
Eat your veg and Banger Mash chat

#recipeoftheweek | A Mummy Too
A2K - A Seasonal Veg Table: #Extra Veg Challenge May 2014 - Savoury Vegetarian and to Michelle  at Utterly Scrummy and Helen at Fuss Free Flavours.