I love the convenience of having a hot, spicy Indian dish that can be cooked without the odors getting into my hair and clothes. On days that I’m in and out of the house, this is one of those fix-it-and-forget dishes. It does not turn out completely dry like regular alu-gobi because the moisture stays trapped in the crockpot. If you prefer a dry alu-gobi, I’m guessing it can be removed when 3/4 done and roasted on the stove in a large wok just before serving. Do not add any water at the start of cooking. Also, remember that each time you open the crock pot lid, you have to increase the cook time.
Crock-pot Alu Gobi
- Florets from 1 large gobi
- 1 large russet potato (peel & dice)
- 1 medium onion (slice)
- 1 medium tomato (chop)
- 2 garlic cloves (grate)
- 3-4 green chillies (slit)
- 1 Tbsp cumin seeds
- 1Tbsp red-chilli powder
- 1 tsp garam-masala powder
- 1 tsp turmeric powder
- 2 Tbsp oil
- 3/4 – 1 Tbsp salt
1) Mix all ingredients in a bowl and pour into a 4-5 qt. slow-cooker insert.
2) Cook 3-4 hours on high, stirring once midway.
3) Garnish with fresh chopped cilantro and serve with roti, chapati or rice.
(Serves 5-6 )
- 2 .5 lbs spanish mackerel / tilapia pieces (washed & drained) – I prefer steak cuts
- 3 green chillies (slit)
- 3 garlic pods (sliced)
- 2 inch ginger (sliced)
- 2 large onions (chopped)
- 2 medium tomatoes (chopped)
- 1 tsp turmeric
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp cardamom powder
- lemon juice & salt to taste
- 1 can coconut milk
1) Heat 2 Tbsp oil on medium flame in a wide pan.
2) Add slit green chillies and allow to pop.
3) Add garlic and roast few mins.
4) Add onion and roast till it starts to almost brown.
5) Add tomato and roast till soft. Cool. Blend.
6) In the same pan, heat 1Tbsp oil on medium flame add the spices. Roast for a few seconds making sure not to burn it.
7) Add ground onion-tomato paste and fry for a few minutes to incorporate all the spices.
8) Add coconut milk, 1 cup water, salt & lemon juice and bring to a boil. Adjust seasoning to taste.
9) Gently drop in fish pieces and cook about 10-15 mins on a low simmer. (Ideally, the pan should be deep enough to allow the fish to be covered in the gravy. If not, gently turn the fish pieces over once mid-way, making sure they do not break apart.)
10) Carefully transfer fish to serving dish with a wide spoon and top with chopped cilantro. Serve with roti or jeera (cumin) rice.
For best taste, let the curry sit few hours or overnight so the fish can seep up all the flavors.
I am addicted to clipping recipes!! As a newly wed 20 years ago, we lived in a small sleepy university town in Pennsylvania. Food network and old magazines from the laundromat next door was a big source of entertainment for me, and I started writing down recipes in a green composition book from the dollar store. I still have that book – dog eared, coverless, and splattered – but I’ve graduated to taking pictures of recipes on my IPhone and making a thousand bookmarks on my computer. I have three kitchen drawers stuffed with cookbooks and clippings. Things are getting out of hand, I admit. This blog is an attempt to weed through all the recipes I have and document the successes.
I expect many of my stash of recipes will go in the trash without being tried and tested because I am trying to get my family to eat better. I will try to substitute clean, whole foods when possible and tweak them to accommodate the tastes of a teenager, an 8-year old, my husband and me. I will also try to give credit to the recipe source wherever possible, but I have so many old ones that I may not be able to trace who submitted them.
I want to thank my family for tasting all the food I make and being honest about what works and what should not be on this blog.
A BIG THANK YOU to my very talented cousin Sunil for his sketch of the HOLY COW 🙂 All it took from me was a 2 minute description of what I wanted and he nailed it !!
I hope you enjoy this blog. I welcome feedback about how it turned out in your kitchen.
This is a delicious & EASY bread I make for weekend brunch or after-school snacks. Turns out nice and moist, and makes the house smell wonderful. Unfortunately, I can’t remember which book I copied the recipe from – hence can’t give the author their due credit.
HONEY WHEAT BREAD (10-15 servings)
- 2/3 cup powdered milk
- 2 cups warm water
- 2 Tbsp canola or vegetable oil
- 1/4 cup honey
- 3/4 tsp salt
- 2 1/4 tsp active dry yeast (1 envelope or 0.25 oz)
- 3 cups whole wheat flour
- 1 cup flour
1) Dissolve powdered milk with warm water in a bowl.
2) Add oil, honey, salt, yeast, and half of both flours.
3) Beat on low speed for 2 mins with an electric mixer.
4) Add the remaining flour and beat on low till combined.
5) Place dough in a greased 4-5qt slow cooker.
6) Cover and cook on high for 2-3 hours.
7) When done, remove stoneware from slow cooker and let it stand 5 mins. Invert on to serving platter while still hot.
8) Serve with honey butter or jam.