Gayatri's cauliflower dish was a real treat. |
Cauliflower with ginger and tomato
Ingredients
1 medium cauliflower (cut into small florets)
1 medium onion (chopped)
1-inch piece fresh ginger (finely chopped)
150g tinned chopped tomatoes
1-2 green chilli (optional) or a pinch of chilli powder
¼ tsp turmeric
1½ tbsp. oil
1tsp panch foran
1 ½ tsp salt
Method
Panch foran is a mixture of five whole spices, which is used for
seasoning. You can make your own panch foran by combining 1tsp each
of fenugreek seeds, fennel seeds, mustard seeds, kalonji (nigella
seeds), azwain (parsley seeds).
Heat oil in a pan. Add panchforan. When they start
to splutter add onion and fry for 2 minutes until they turn transparent.
Add ginger and green chilli and stir for few seconds only.
Now put cauliflower florets and turmeric and cook
for 2 -3 minutes. Add tomatoes, salt, 50 ml water and stir.
Close the lid, reduce the heat and cook for 20
minutes until cauliflower is just tender.
Serve hot with any type of Indian bread or serve
as a side dish.
Aubergine and potatoes with tomatoes
Ingredients
1 large aubergine (finely chopped)
1 large potato (cut into ½ inch cubes)
200g chopped tinned tomatoes
2 cloves garlic (crushed)
¼ tsp turmeric
1/8 tsp chilli powder
2 tbsp oil
1 tsp mustard seeds
1 tsp salt or to taste
300ml water
Fresh coriander leaves for garnishing
Method
Heat oil in a pan. Add mustard seeds. Close the
lid otherwise mustard seeds will go everywhere. Let it splutter.
Put garlic in the pan and stir for 30 seconds. Put aubergine, potatoes,
turmeric, chilli powder and salt and cook for 5 minutes on high
heat and then add tomatoes and stir for 2-3 minutes.
Add water, stir, close the lid and cook on medium
heat for 25 minutes, until potatoes are done and not much liquid
left in the pan.
Garnish with fresh coriander. Serve hot with rice
or any Indian bread or as a side dish.
Potatoes and peas are a lip-smacking combination. |
Dry potatoes with peas
Ingredients
1lb potatoes (boiled, peeled and cut into ½ inch
cubes)
100g peas
1 medium onion (chopped)
1 clove of garlic (crushed)
1tsp cumin seeds
2 tsp curry powder
100g chopped tinned tomatoes
2tbsp oil
1 ¼ tsp salt
Method
Heat oil in a pan. Put cumin seeds and garlic and sizzle for 1 minute.
Add onion and cook for 1- 2 minutes until they turn transparent.
Add peas, tomatoes, curry powder and salt. Cook on a low heat for
3-4 minutes or until oil separates from spices.
Now add potatoes and stir for 2 minutes. Serve hot with poori or
paratha or serve as a side dish.
These sweets are a favourite at Diwali. |
Coconut laddoo
Ingredients
2 cups desiccated coconut
1 cup whole milk powder
½ cup sugar
½ cup milk
½ tsp ground cardamom
Method
Dry roast coconut on low heat for 4-5 minutes and take out from
the pan. Mix whole milk powder and fresh milk and cook in the pan
for 5 minutes on low heat until the liquid evaporates.
Keep stirring all the time. Add sugar and 2 tbsp
of fresh milk and cook for 2 minutes. Now add roasted coconut and
stir for 1-2 minutes. Let it cool slightly.
Then form the mixture into small walnut sized balls.
Alternatively grease a plate and spread the mixture evenly into
¼ inch thickness on the greased plate. Let it set for 10 -15 minutes.
Will keep for one week.
Chapatis,
parathas and pooris »
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