Potato and Cauliflower

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We have had a rainy spell these last few days, making my walk outside wet, wet,and just plain wet. It is also getting colder but no snows yet. I am waiting expectantly for the first showers of snow to fall, which is always fun, though hated soon after. Given the perfect weather to snuggle up on the couch, I am doing just that. Reading and talking on the phone occupies me. Cooking for survival is my mantra these days, and the following is one of those but quite worthy of a post.



I made this potato and cauliflower dish a while ago, and it tastes great with rotis ! This is a simple recipe with the only trial being it calls for slow cooking. You could microwave the potato and cauliflower and then mix it with the masala for an easier/faster option. But the slow cooking of the vegetables with the masala makes it so much tastier. If you can be patient for about 15 - 20 minutes to cook the taste will tell you it was well worth the wait.



Feel free to throw in more or less chilies and chili powder as per your taste. Most dishes I made tend to be on the spicier side, unless otherwise mentioned. Have fun with some 'chat patta' aaloo gobi.



Ingredients:

Potato - 1 big (Idaho Potato)
Cauliflower - 1/4 th
Onions - 1/2 or 1 medium size onion
Green Chilies - 2 nos
Chili Powder - 1/2 tspn or if you like it spicy hot go to 1 tspn
Coriander Powdcr - 1/2 tspn
Ginger garlic paste - 1 tspn
Turmeric - 1/2 tspn
Asafoetida - a pinch
Dry Mango Powder - sprinkle to give the dish a tang

Method:
1.Saute onions, green chilies and once onions are translucent add the ginger garlic paste
2. Saute further till the ginger garlic paste is cooked and express an aroma
3. Spoon in the powders and stir in briskly avoiding burning
4. Give it a minute and then add some water just a little like maybe 2 Tspn or if you are beginner go with 1/4 cup
5. Add the diced vegetables and cook on low fire until potato is cooked


Notes:
1. You could add the potatoes in first and cook for a while before you add the cauliflower if you like cauliflower crisp
2. The above method tends to cook the cauliflower a little too well that it falls apart.

Contributor: Sunitha

Egg n' Cauliflower

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     I have been cooking, but not updating the blog (obviouslyJ).  No particular reasons – that’s just how it is some times!  Then I made some cauliflower and egg and thought, "now here is something to share!"  If you are like me,  on a rainy day like today, when husband decides to work from home, then this one is for you.  Quickly stirred up and yet satisfying.  It's double good becuase it goes well with both rotis and rice!

    A little crunchy onions here, the piquant thai chilies there, and ofcourse, eggs and cauliflower everywhere.  It's a simple, tasty dish and nobody needs to have any special culinary skills to put it together.

  If you stayed with me so far, go on and take a peek at the recipe.  You won't be disappointed.  It's too easy to pass.

Ingredients:
Cauliflower      - 1/4
Eggs                - 1
Green Chillies  - 2 (thai chillies)
Onions            - 1/2
Garlic              - 1 pod
Ginger             - a pinch grated or chopped fine
Salt                 - to taste
Oil                  - 1/2 tbspn

Method:

1. Heat a non stick pan (I prefer non-stick for this dish) with the oil
2. Add the onions and saute till translucent and add the ginger, garlic and green chilies sauteing well and chilies are cooked too
3. Add the cauliflower, lower the heat to a bare minimum and cook the cauliflower it will just take a couple of minutes to cook the cauliflower and yet keep it crunchy
4. Once done salt the cauliflower taste to make sure its enough
5. Beat the egg and pour over and mix in rapidly getting it scrambled



Serve with roits or rice.

Contributor: Sunitha

Cauliflower Bajji/Cauliflower Fritters

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What would you do if it's raining continuously and the temperature is in the 40’s (F)? I would make some fritter and have it with a cup of warm tea.   I am sure you have your own ways to indulge; one of mine for a cloudy day is to relax with some nice bhajjis and tea.   

  On a different note, my 2-year-old’s word power is developing exponentially.  Yes, it’s good news and as his mother I am proud.  What has me pulling my hair and worrying is wondering when he will stop embarrassing me by commanding orders.  He always excludes key words like  ‘please’ and “May I have” in his speech.    

  He does know these words, but conveniently uses them only as a last resort to win his parents over.  The other day at Children's Place (I like this store for its reasonable rates and good quality) he was absolutely firm and determined to buy himself a shirt.  He picked it up, stood his ground and with a resolute face (almost as if he was saying he is not taking no for an answer) said “I want this.”  

  Wow! I said yeah, but could we display some more respect?    I just thought that in my mind and could never say that aloud because the store was definitely not the place to teach him respect.  We dealt with the issue nicely, but what it reminded me of was the lack of politeness in my mother tongue ‘Malayalam.’ There are innumerable times I can remember when I would simply tell my mother exactly what my son told me.  “I need this or that.” and still be polite but in English without those words it comes out so badly.  It was another occasion to experience what my mother would rant all the time “You will know when you have your own child” and I shout out to her now - "Yes, Amma!  Yes!" I am learning humility and patience at the hands of my 2-year-old. 

Now you must be wondering what's the red patch on the side



It's my little imp, Mil, who couldn't stop picking a few fritters, while mommy was busy clicking away before the rain came down. Poured.



Yes, the yellow fritters at the back which my son is giving all the attention to is plantain fritters/pazham pori.  You can find the recipe here.




Ingredients:

Cauliflower Florets- 2 cups
Gram Flour/Besan- 1/2 cup
Rice Flour- 1/4 cup
Salt- To taste
Chilli powder- 1 tsp or more
Ajwain- 1/2 tsp
Turmeric powder- a pinch
Oil- for frying

Method:

1.Steam cook the cauliflower florets.(do not overcook)
2.Mix all the other ingerdients together and add enough water to make a batter that has the consistency of idli batter.
3.Heat oil for frying in a deep pan.
4.Throw in the cooked cauliflower in the batter and mix them so that they are coated well with the batter.
5.When the oil is hot enough ( if you drop a dash of batter it should splutter) slowly slide in the florets in the batter,one at a time and fry till they are golden brown.(turn the sides in between)
6.Drain them on a paper towel.Enjoy with a cuppa.

Notes:

1.If you do not have ajwain add a pinch of asafoetida,instead.
2.I have tried these florets without cooking the cauliflower in advance, but then I will cut the florets thin.
3.Keep the heat on medium to medium high.

Contributor: Namitha