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.

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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.

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Samo semolina upma

Samo is a type of wild grass originating from tropical Asia.  In India seeds of this grass are consumed during festival fasting days. In Gujarati it is also called  “Moriyo”, in Marathi it is called ‘bhagar’ or “Vari cha Tandul” and the English equivalent is “sawa millet”.   We bought some samo semolina at an Asian grocer a few days back and made a gluten free upma using it.   Texture wise it it very close to wheat semolina upma and taste is not too dissimilar either.   We think this seed could be a very good gluten free substitute for semolina based dishes.

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What do I need to make it?

 

  • 1 cup of Samo semolina – dry roasted for five minutes
  • 1 cup of mixed corn and green peas (if frozen – microwave before use or par boil if fresh)
  • 1 small onion finely chopped
  • 1 inch piece of ginger finely chopped
  • 3-4 green chillies slit
  • 1 preserved lime finely chopped
  • 1 tsp urad dahl
  • 1 tsp channa dahl
  • 1 tsp mustard seeds
  • Pinch of asafoetida
  • 3 tbsp ghee
  • Handful curry leaves
  • Handful fresh mint and coriander chopped
  • Salt  to taste

 

How much will I make?

Serves 2

How do I make it?

Heat ghee in a wok before adding mustard seeds.  Once they start spluttering, add the urad and channa dahl and fry till they start turning golden brown.   Add the ginger, green chillies, curry leaves and asafoetida – stir for 30 seconds before adding the onions.   Cook on medium heat till the onions begin to change colour.   Add the vegetables, preserved lemon, chopped herbs and season to taste.   Pour in 2 cups of hot water from the kettle and bring to a boil.    Then add the samo semolina and keep stirring to ensure it doesn’t stick to the sides.   Continue cooking for 10 minutes or till all the water is absorbed.   Serve hot.

Salad therapy – roast chicken & rocket

We shared with you a simple recipe to use up some of the Christmas leftovers in a hearty corn soup – here’s another recipe using the remainder of the leftover chicken.   What initially started of as a filling for a Vietnamese rice paper roll ended up as a topping for a warm salad (had a bag of rocket leaves that was going to go past it’s expiry date and needed to be used).  In hindsight, we think this would have worked even better on a bed of iceberg lettuce or on some plain boiled Jasmine rice.  We have used the same core ingredients as with the tarragon butter made for the roast chicken (recipe below) and embellished it with more fresh herbs to give it a Vietnamese slant.  We have managed three wholesome meals with one medium sized bird – the humble Christmas roast chicken – the gift that keeps giving 😉

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What do I need to make it?

  • 1 bag of rocket leaves
  • 500 gm shredded roast chicken
  • 2 Thai red chillies chopped
  • 2 long red chillied chopped
  • 4 large closed cup mushrooms sliced
  • 3 cloves of garlic minced
  • Handful of fresh tarragon chopped
  • Handful of Thai basil, mint and coriander leaves chopped
  • 100 gms of peanuts roasted, skinned and pounded to a coarse powder in pestle and mortar
  • Knob of butter
  • Salt to taste

How much will I make?

2 large portions or 4 side salads

How do I make it?

Melt a knob of butter in a large frying pan and saute chopped garlic for 30 seconds.   Add the chillies and stir for another minutes before adding the chopped tarragon and sliced mushroom.   Saute over medium heat for a few minutes – sprinkle some salt and then add the shredded chicken.   Warm the chicken through for five minutes – switch of the heat and add the remaining fresh chopped herbs.   To serve, place a generous portion of the warm chicken on a bed of rocket and garnish with the ground roasted peanuts.  Enjoy.

Spicy aubergine and potato curry

We’ve extolled the virtues of the aubergine and potato combination in an earlier blog and that dish inspired us to create another but with a thick sauce this time.   This dish works really well with a simple rice pilau and probably just as well with an Indian bread of choice.

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What do I need to make it?

  • 8 baby aubergines quartered (not a small aubergine but the bulb variety)
  • 6 small potatoes – peeled, quartered and par boiled and then fried till golden brown
  • I medium onion chopped
  • 2 small tomatoes chopped
  • 5 cloves of garlic
  • 1 1/2″ piece of ginger
  • 6 small green chillies
  • Handful of coriander and mint
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp caraway seeds
  • 1/4 tsp turmeric
  • 1/2 tsp red chilli powder
  • 3/4 tsp coriander powder
  • 3-4 tbsp ghee
  • Coriander for garnish
  • Salt to taste

How much will I make?

Serves 4

How do I make it?

Coarsely grind the peppercorns and cumin seeds first and then mix with the caraway seeds.   Use a pestle and mortar to make a coarse paste of the garlic, ginger, green chilies, coriander and mint.   Heat a heavy bottom pan and add the ghee.  First add the coarse powder with caraway seeds and stir for 30 seconds before adding the paste.   Stir the paste for a few minutes before adding the chopped onions.   Cook over medium heat till the onions start to brown and then add chopped tomatoes.  Continue cooking till the fat leaves the masala before adding the aubergines and a cup of water.   Cover and cook on low heat till the aubergines are cooked through.   Add the fried potatoes, adjust the seasoning and garnish with fresh chopped coriander.  Enjoy.