We indulged ourselves a bit earlier in the week with a real cheesy cauliflower and spinach bake (used mom’s recipe for white sauce – one of the first things I learned to cook). We used the Apache chillies from the garden in the dish and it helped spice it up a bit. Feel free to reduce the amount of cheese you use.
What do I need to make it?
1 head of cauliflower cut into bite size florets (par boil with some salt)
1 small bag of spinach (~150gms) par boiled with a bit of salt
1 bunch of spring onions chopped
3-4 cloves of garlic finely chopped
6-8 green chillies chopped finely (de-seed if you want the sauce milder)
Heat a heavy bottom pan and melt butter before adding garlic, spring onion and green chillies. Saute for 5-8 minutes before adding the gluten free flour. Give it a good stir, add the milk and reduce the heat. Bring the mixture to a boil before adding half of each cheese. Continue to mix till you get a nice thick cheesy sauce. If it is too thick add a bit more milk. Add the remaining ingredients and mix well before transferring into an oven proof dish. Sprinkle the remaining cheese and place under the grill in pre-heated oven at around 220 degrees Centigrade. Remove the dish once the cheese has melted and begins to form a golden crust. Enjoy and then make an appointment to go to the gym afterwards to work it off 🙂
One of my favourite recipes from my food bible (Prashad by Inderjit Singh Kalra) is methi (fenugreek) chicken. I made some a few days ago and added spinach to the recipe which works a treat. As with every recipe in this book the outcome never seems to fail and the final product is worthy of any top class restaurant. We had the chicken with brown rice string hoppers but it is a great dish to serve with your favourite Indian bread or rice pilau.
What do I need to make it?
1 kg chicken – we used skinless, boneless thighs
1 cup yogurt
300 gm chopped onions
3 tbsp chopped garlic
5 tbsp ginger (3 tbsp chopped and 2 tbsp julienned)
6 green chillies chopped (de-seed if you want to reduce spiciness)
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
250 gm chopped tomatoes
150 gm baby spinach
150 gm fresh fenugreek (if using dried fenugreek leaves – sprinkle 2 tbsp towards end of cooking process)
1/4 cup fresh coriander chopped
Whole garam masala
5 green cardamom
1 black cardamom
1 stick of cinnamon
1 bay leaf
A pinch of mace
1/2 cup of ghee (clarified butter)
Salt to taste
How much will I make?
How do I make it?
Whisk yogurt in a bowl and add chicken, salt, chopped spinach and fenugreek leaves. Leave this marinade aside for 30 minutes. Heat ghee in a oven proof pan, add whole garam masala and saute over medium heat until it begins to crackle. Add onions and saute until golden brown. Then add chopped garlic, ginger and green chillies, stir for 2 minutes. Dissolve the turmeric, chilli and coriander powder in 60 ml of water and add to the pan – stir for 30 seconds. Add the tomatoes and cook(stir often) till fat leaves the masala, add the marinated chicken along with marinade and about 1 cup of water. Bring to a boil, cover and simmer until chicken is almost cooked and the fat leaves the masala once again. Adjust the seasoning. Sprinkle the ginger and coriander (and dried fenugreek leaves, ‘kasoori methi’ at this point if not using fresh leaves). Cover with lid. Mix some wheat flour and water to make a dough and seal the lid with the dough before placing in a 200 degree pre heated oven for 15 minutes. Remove the seal, stir and serve hot with your favourite Indian bread or rice.