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Posts Tagged ‘Cauliflower’

‘Thinnai pechu veenaa pochu’ goes a famous tamil saying . It means that all chitchat is a waste of time. I agree, but in one such  kind of gala chat I had with my friends back home,  we started  talking about food and it ended up like a recipe exchange workshop. I carried home this recipe , tried it and from then owned it in a special page of my recipe book. It is so rich in taste and perfect for a special occasion.

By the way, have you ever had the problem with the kids spitting the full mouth of rice just for a spicy chunk or for  a chilli peice? My  daughter does it and I try in all my preparations to include the spices in a form she takes it. For this reason, I like to call this as a ‘no spit’ vegetable pulav.

 

 Vegetables for pulav

Ingredients:

Basmati rice – 1 and 1/2 cups

Coconut milk-1 and 1/2 cup

Water -1 and 1/2 cup 

Oil –  1/2 cup

Butter-  2 tbsp

Bay leaf – 1 number

Pearl onion – 1 cup

Diced tomato-3/4 cup

Peeled and diced  potato- 1/2 cup

Diced carrots, beans, cauliflower florets, peas – each 1/2 cup 

Cilantro-1/4 cup

Mint leaves- 10 leaves

Ingredients for masala 

To grind:

Cloves- 5 number

Poppy seeds- 1/2 tsp

Cardamom- 2 number

Cinnamon- 2 inch peice

Red chilli powder -1 tbsp

Coriander powder-1 tsp

Turmeric  powder- 2 pinches

Fennel seeds- 1/2  tsp

Green chilli- 2 number

Ginger-1 inch peice

Garlic-5 cloves

 Vegetable pulav with raita

Take the dry ingredients in the spice list and grind first. This is important when using poppy seeds. Add garlic, ginger and chilli then and grind to a fine paste.

In a big pressure cooker, heat oil and butter. When it is real hot, throw in the bay leaf and onions , saute well. When the onions turn transparent, add all the vegetable except tomato. Stir in for few minutes and add the masala. After a couple of minutes, throw in tomatoes and salt to wilt the tomatoes quickly. Add the cilantro and mint.

Work on slow heat, by that time wash  and soak the basmati rice. When the raw smell fades away, add the rice and stir slightly. Now add the coconut milk and water . Test the spice level and salt level. When the water comes to a boil, close the lid and cover the nozzle with a  stainless steel tumbler. Keep medium heat. Turn off the heat after 10 long minutes. Wait for a while  and  open the lid to fill your house with the spicy aroma. Smell, see and eat! Enjoy!

 

 

 

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Cauliflower kurma

1 tb G dall + 1 tsp U dall + 1/4 coco – fry in oil –> grind–> onion + tom + paste–>boil….

 Oops , Sorry for the scribble, but it was the way my recipe notes used to be before I started this blog. Can you understand? Of course , you can’t. But now , I have all my treasured recipes safe in the virtual cook book, I need not worry of losing any good recipes in the last pages of my last year dairy!

 Thanks for the great bloggers who inspired me to start a blog, in particular, Indira. It started  as a hobby and now is more like a place for communicating with my friends and relatives. Moreover, I have earned a good number of friends in the blogosphere. Lots of sharing, learning  new recipes everyday, and it is a wide variety of recipes at  my home almost everyday!

This particular recipe was in my notebook ,scribbled as said before but indeed a treasured recipe given Mrs.Kandhimathi from Naperville (An expert cook , needless to say) through Mrs Lakshmi Mohan, our common friend (Yet another expert!).  A word in advance, keep off your diet consciuosness when you cook this dish. Only when you go by the measures given (especially for the coconut and oil), you get the exact excellent taste!

Cauliflower kurma

Ingredients: 

Cauliflower florets – 2 cups

Pearl onion- 1/2 cup

Medium sized tomato – 1 number

Oil – 2 tbsp

Coconut- grated from 1/4 shell

For masala:

Coriander seeds – 1 tbsp

Dry red chillies- 8 number

Gram dall/chana dall – 1 tbsp

Urad dall- 1/2  tsp

Garlic – 2 cloves

Ginger- 2 inch piece

Kuskus- 1/4 tsp

Pepper corns- 3 number

Fennel  seeds- 1 tsp

Cinnamon – 1inch stick

Cloves- 3 number

Cardamom- 2 number

Fry  the ingredients for masala  in oil separately  and grind with freah grated coconut .  Drop the cauliflower florets in boiling hot water for 10 minutes.. This cleans cauliflower without doubt.

Heat oil in a skillet, sputter mustard seeds, add pearl onions and saute well.  Drop in the chopped tomatoes , stir a bit till it gets mushed. Add the ground masala , adequate salt and finally cauliflowers. Cook on slow heat. Serve with idlis,  chapathis  , parathas, or naans.

This is my entry for JFI-Coconut hosted by the thotful Ashwini

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