Hara gobi masala (dry green cauliflower subji)

Cauliflower is one of our favourite vegetables and it cooks fairly quickly.   The following started off as an experiment and we are quite happy with the outcome so we thought we would share it with you.

SONY DSC SONY DSC

SONY DSC SONY DSC

What do I need to make  it?

  • 1 medium cauliflower broken down into florets
  • 1 medium onion sliced
  • 1 tsp panch phoran
  • Pinch of asaefoetida
  • 1/4 tsp turmeric powder
  • Paste ingredients
    • 3 cloves of garlic
    • 3 green chillies
    • 1″ piece of ginger peeled
    • Handful of fresh mint and coriander leaves
  • Powder ingredients
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black pepper corns
  • 3 tbsp ghee
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Use a pestle and mortar to grind the powder ingredients to semi fine consistency and keep aside.   Next use the pestle and mortar to grind the paste ingredients to a coarse paste.   Heat ghee in a pan and add the panch phoran and asaefoetida – stir for a couple of minutes and then add sliced onions.   Continue stirring on medium heat till onions turn golden brown – add the paste and continue cooking on medium heat for five minutes.   Add the spice and turmeric powder to the mixture, stir for a minute before adding the cauliflower florets.   Sprinkle a 1/4 cup of water, cover and cook on a low heat till the cauliflower is done.   Serve as a sided dish with Indian bread of choice.

Advertisements

Horse gram series – adai

Adai is a typical South Indian dish akin to the more popular dosai but the batter tends to be thicker and coarser.   Traditionally adai batter consists of a blend of rice, tuar dhal, red chillies and asafoetida.  The recipe below replaces the tuar dhal with horse gram and we have added a few extra ingredients.  The adai turned out very crisp and tasty.

SONY DSC  SONY DSC  SONY DSC

 

What do I need to make it?

  • 1 1/2 cups idli rice (available in most Asian grocery stores)
  • 1/2 cup whole black urad dahl
  • 1 cup dry roasted horse gram
  • 2 tsp black peppercorns
  • 2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 3-4 whole dried red chillies
  • Handful curry leaves
  • Salt to taste

How much will I make?

Around 20 adais depending on size

How do I make it?

Soak all the ingredients with some cold water till they are completely immersed and leave overnight.  Grind the ingredients with the water till you get a thick spreadable batter.   You might need to add more water during the grinding process to get the consistency right.   Leave the batter overnight to ferment a bit.   To prepare, heat your pan and spread a laddle of batter to form a disc.  Drizzle with some vegetable oil or sesame oil (for a more authentic taste) to ensure the adai doesn’t stick to the pan.  Cook on both sides till done.

Parsley chutney

In the South of India you get two different varieties of chutneys – either one with fresh ground ingredients or the cooked type.   We tried using parsley as the core ingredient for a cooked chutney and were pleasantly surprised with the outcome.   The taste is slightly unusual at first as parsley is not a native Indian herb but after the first few mouthfuls your taste buds get used to it and it is quite enjoyable.

SONY DSC

What do I need to make it?

  • Large bunch of flat leaf parsley chopped with stalks
  • 3 tbsp split urad dahl
  • 3 dry red chillies
  • Piece of asafoetida
  • 2 tbsp oil
  • 1/2 tsp tamarind paste
  • Salt to taste

How much will I make?

A cereal bowl full

How do I make it?

First heat a tablespoon of oil and temper the urad dahl, red chilli and asafoetida till the dahl changes to a golden brown colour.  Cool and dry grind the ingredients to a powder.   Heat a pan and add a tablespoon of oil and then add the chopped parsley and cook for five to ten minutes till the parsley has wilted and cooked.   Transfer the cooked parsley into a blender and add the tamarind paste and a bit of salt and blend to a paste.   Place paste in a bowl and then add the powdered ingredients till it is full incorporated into the paste.   Enjoy with plain boiled rice or as a spread on toast.