Diwali Countdown - Gobi Mussallam 【莫卧儿烤全花椰菜】

 

Gobi Musallam is a derivation from the very famous Mughlai dish Chicken Musallam, the chicken is marinated and stuffed with eggs and can be served dry or with gravy. 'Musallam' means whole in Hindi, therefore, just as a whole chicken is cooked in Chicken Musallam, so is the Gobi Musallam. 

The gobi will first be roasted and topped with creamy gravy before baking again, it is a very appealing and tasty dish. Good for party and celebrations!

莫卧儿烤花菜【Gobi Musallam】 源于一道著名的莫卧儿王朝菜，【莫卧儿烤全鸡】- Chicken Musallam，这道烤全鸡是把鸡肉用香料腌制后进行烤制，非常的美味，有的食谱还会在鸡肚里塞上几颗水煮蛋一起烤制，也很美味。 

“Musallam”在印地语里是“整”的意思。所以这道菜做成素食的话，用了整头的花菜代替鸡肉烹制，烤花菜的成品卖相好，看起来非常大气，是个适合聚餐和节庆的美食！

Ingredients：

1 head of medium size Cauliflower

1/2 cup of cashew nuts

1 medium size bombay onion

2 medium size tomatoes 

5-6 cloves of garlic

Thumb size ginger root

1-2 dried red chilies

1 tsp of Kasuri Methi (dried fenugreek leaves)

1 tbsp of Besan (Chickpea Flour)

10 Strands of Saffron

1 cups Whole Milk/Half & Half

Seasoning：

1 tsp of Coriander powder

1/2 tsp of Turmeric powder

1 tsp salt

1 tsp sugar

Others:

3 tbsp of Ghee

材料：

1 颗 中等大小的花椰菜/花菜

1/2 杯 腰果

1 个 中等大小的紫洋葱

2个 中等大小的西红柿

5-6 瓣 蒜

拇指大小的姜

1-2 只 干红辣椒

1 茶匙 Kasuri Methi（干胡芦巴叶）

1 汤匙 Besan（鹰嘴豆粉）

10 根 藏红花

1 杯 全脂牛奶

调味料：

1 茶匙 芫荽粉

1/2 茶匙 姜黄粉

1 茶匙 盐

1 茶匙 糖

其他：

3 汤匙 酥油 Ghee

1. 选一颗大小适中的花椰菜，把绿叶摘除，洗净沥干。

2. 把花菜放到一个烤盘里，喷上一层食油，或者刷上一层无水奶油（Ghee），入烤箱或者气炸锅380度烤8-10分钟。（如果没有烤箱可以用油锅把整头入锅稍微炸至表面金黄）。

1. Choose a medium-sized cauliflower, remove the green leaves, wash and drain.

2. Place the cauliflower in a baking pan, spray with a layer of cooking oil, or brush with a layer of Ghee and bake in the oven or air fryer at 380 degrees for 8-10 minutes. (If you don’t have an oven, you can fry the cauliflower in a frying pan with oil until slightly golden brown).

3. 花菜烤制的时候可以开始准备酱汁，腰果先稍微烤香（或微波炉高火转两分钟）。

4. 把洋葱、蒜瓣、辣椒、姜和番茄都分别处理好，切块备用。锅里热上2大勺无水奶油Ghee，加入姜片、蒜瓣、葫芦巴叶入锅炒香。

5. 加入洋葱、辣椒和番茄翻炒一阵，推开材料，留出锅子一个角落，加入一大勺鹰嘴豆粉，和一点的无水奶油 （Ghee），把鹰嘴豆粉炒香。

6. 加入调味料后稍微翻炒1分钟，把一杯的牛奶倒入，熄火拌匀。

3. While the cauliflower is roasting, you can start preparing the sauce. Roast the cashew nuts to light golden brown (or microwave it on high for 1-2 minutes).

4. Prepare the onions, garlic cloves, chili, ginger and tomatoes accordingly and cut them into pieces and set aside. Heat 2 tablespoons of Ghee in a pan, add ginger slices, garlic cloves, and dried fenugreek leaves and cook until fragrant.

5. Add onions, chili and tomato and cook for a while, push the ingredients aside, leave a corner of the pan empty. Add a tablespoon of chickpea flour and a little Ghee, mix and cook the chickpea flour until fragrant.

6. Add all the seasonings and cook for a minute. Pour in a cup of milk, turn the heat off and mix well.

7. 把煮好的材料和腰果一起倒入破壁机里，搅拌成顺滑的奶油状，如果太稠可以稍微加一点牛奶继续搅拌。

8. 搅拌好的奶油酱淋到烤好的花菜上，入烤箱或者空气炸锅360 F/180 C 烤 25-30分钟至表面焦黄即可。如果奶油酱没倒完，间中可以把烤箱打开再淋上一层，这样烤出来的花菜更好看，味道更浓郁。

7. Place the cooked ingredients and cashews into the mixer and blend until smooth and creamy. If the gravy is little too thick, add a little milk and continue mixing.

8. Pour 3/4 of the cream sauce over the roasted cauliflower and bake in the oven or air fryer at 360 F/180 C for 25-30 minutes until the surface is browned. 

9. Add another layer of the sauce to the cauliflower half way into baking, around 10 minutes time, and continue baking the roasted cauliflower will look better and have a richer flavor that way.