Posts filed under ‘cauliflower’

Celebrating the season with Spicy Masale Bhaat

I am back from a weekend of food and fun in Pune. There is a sudden chill in the weather here; the nippy, foggy mornings making it all the more difficult to get back to work on a Monday morning!

We love this season for the bounty of veggies that it offers. The farmer’s market is flooded with variety of colorful veggies, rarely found during the rest of the year. So, many of my recipes this season, will be celebrating winter vegetables. One such recipe is Masale bhaat. The veggies which go into this spicy Rice are available year round. But they lack the freshness and color that this season offers.

Here’s a spicy Rice (Masale Bhaat) recipe perfect for the weather.

Masale Bhaat; characteristic Maharashtrian Rice cooked with seasonal vegetables and spices. Masale Bhaat is an imperative dish for every festive/wedding meal in Maharashtra. The ivy gourd (Tindora/Tondli) used in this rice is the key ingredient apart from the spices used, to lend its distinctive flavour. Rest of the vegetables can be substituted depending on the availability.

In my home it keeps revisiting like ‘old styles coming back in fashion’ every now and then for dinners with family and friends. You will find plenty of recipes for Masale Bhaat depending on the origin. Here’s how I make it:

 Masale Bhaat Recipe

2 cups Long grained rice washed

10-12 Tindora/Tondli(Ivy Gourd) cut lengthwise

1-2 carrots peeled and cut into chunks

1 small potato washed, peeled and cubed (optional), any other veggies of your choice like peas, cauliflower…

1 tsp Kala Masala,

Salt

4 cups water

Whole spices: 2-3 cloves, 2-3 black peppercorns, 1” stick cinnamon, 1-2 bay leaves

Tadka ingredients: 2 tsp Oil, 1 tsp mustard seeds, ½ tsp turmeric powder

For Garnishing: Freshly grated coconut, chopped coriander and Ghee (clarified butter)

 Heat oil in the pressure cooker (or in a pan if you are using a rice cooker)

Add the mustard seeds and allow them to splutter.

Add the turmeric and the whole spices.

Add the veggies and sauté for 2-3 seconds.

Add the Kala Masal and mix well.

Add the salt and water and bring to a boil.

Pressure cook till the rice is cooked (the grains should be separate after cooking)

Garnish with coconut, coriander and a generous dollop of ghee!

Serve hot.

 

December 28, 2009 at 12:57 pm 23 comments

Cauliflower Curry

I am back after a long hiatus (the longest since I started blogging). A short trip to Coorg and then some unavoidable reasons kept me away from the blogoshpere. But now things are under control and I hope I am able to post regularly.

Here’s a very simple and quick Cauliflower curry to make a spicy comeback on My Foodcourt!

The addition of spices like cinnamon and pepper dominate the strong Cauliflower smell. This is one of my favourite ways to cook cauliflower hope you like it too.

 cauliflower.jpg

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Cauliflower Curry recipe

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3 cups cauliflower florets

2 large onions sliced

2 medium sized tomatoes blanched and pureed

2 tsp grated dried coconut

1“cinnamon stick

4-5 peppercorns

4-5 dry red chillies

1 tsp cumene seeds

Salt as per taste

4-5 tsp oil

1 tsp mustard seeds 

Dry roast the Cinnamon, peppercorns, red chillies and cumene. Cool and powder the spices.

Heat 1 tsp oil in a pan and sauté the sliced onions till golden brown.

Add the dried coconut and fry for 2-3 minutes more.Cool and grind to a smooth paste. Add water if necessary.

Add the ground spices to the onion paste and spin one more time. 

Heat remaining oil in a pan.

Add mustard seeds.

Add the onion-spice paste once the mustard seeds splutter.

Fry the onion paste nicely till all the moisture evaporates.

Add the cauliflower florets ,add salt, mix nicely. Add a little water to bring it to a sauce like consistency, cover and cook till the florets become just tender.

Add the tomato puree and cook for some more time.

Serve hot with Chapati. 

December 9, 2007 at 11:48 am 15 comments

Power Parathas- Veggie stuffed Spinach Parathas.

We had some guests last night for dinner; one of our family friend’s daughter is getting married. We celebrated her engagement earlier with Chaats.Now for the pre-wedding dinner (this is called ‘Kelvan’ in Marathi) I wanted to make something substantial yet different. Also there were two grandmothers coming, so I had to plan something accordingly.

This was the time I felt the need for a ‘Menu Planner’ website! You feed what you need;

Prewedding dinner+substantial+Something different+2 grandmothers and press Search!

And then automatically you get the planned Menu:

Veggie stuffed spinach parathas

Boondi Raita

Tricolored Penne pasta

Mushroom fried rice

Fruit Salad with Raspberyy Jelly and Custard

(Anytakers for such a website??)  

Yes that’s the spread that I cooked finally. It’s really a spread since it spans cuisines from many countries! Indian to Italian to Chinese. As you can see I did not follow any theme! But they loved it!J

I will post the recipes one–by-one as and when I can. __________________________________________________________ 

Veggie stuffed Spinach parathas recipe

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 veggiespinachparatha.jpg

(You have to excuse the poor photos. I had to click them before the guests arrived and after slogging in the kitchen for the whole evening I was too tired to take extra efforts!)

For the cover:

1 bunch Spinach/Palak

~  2 ½ cups Wheat Flour

1 tsp green chilly paste

1 tsp cumene powder

1 tsp coriander powder

Salt to taste 

For the stuffing:

3/4th  cup cauliflower florets

3/4th  cup finely grated Carrots

3/4th  cup French beand finely chopped

3 Potatoes boiled, peeled and mashed

½ cup Paneer (cottage cheese) grated

Handful of fresh green coriander leaves finely chopped

2 tsp ginger-green chilly paste

Salt to taste 

Oil/butter for frying the parathas 

†For the cover:

† Clean and Wash the Spinach leaves thoroughly. Keep the stems as much as possible. Blanch the Spinach leaves; Bring about 2 cups of water to a boil. Add a pinch of sugar and little salt. Add the spinach leaves and cook uncovered for ~5-8 minutes. Strain the water (don’t discard the water) and immediately add the cooked spinach to cold water. This helps to retain the green color of the spinach. Alternatively you can blanch the spinach in the Microwave.Puree the blanched spinach.

†In a wide bowl add the wheat flour, spinach puree and all the ingredients for the cover.

†Knead into a soft lovely green dough ball. Add water if necessary.

†Divide the dough into lemon sized balls. Keep aside covered for ½ an hour. 

For the stuffing:

†I used Nupur’s tip for cooking potatoes in the microwave with excellent results! Specially if you want no moisture in the potatoes for parathas follow this simple method: Wash the potatoes and prick them all over with a fork.Microwave on the turn table for 3 minutes. Turn them and microwave for another 2-3 minutes.(The time required may vary) That’s it. Peel and mash the cooked potatoes.

†Cut the cauliflower florets finely or as I did spin them in the Food processor once to have really fine florets!

†I did the same with the French beans.

†In a non stick pan dry cook the cauliflower and beans. Try and remove moisture as far as possible.

†Add the carrots and cook for a few more minutes.

†Cook till the veggies become a little tender.

†Mix all the ingredients for the stuffing.

†Flatten the dough ball into small thin circle.Stuff with as much stuffing as you can.

†Bring together the cover from all the sides to the center, seal tightly and roll out into thin round discs, using wheat flour for dusting.

†Cook on a hot griddle/tava, using a little oil/butter, until both sides are golden brown.

†Repeat with the remaining dough and stuffing.

†Serve hot with Raita, Pickle or Chutney.

October 14, 2007 at 12:26 pm 18 comments

Dear Anita

Dear Anita, 

You have no idea how your little provocation has unsettled my taste buds for the past week. I have been craving each day for those hot, oily floating balloons from the day you posted them at the Mad Tea party!

Clicking on any random blog on the Food Blog Desam made matters worse. I found myself drooling and ogling at all those sinful puris.

I decided to end my suffering, got up early (inspite of this being a weekend). I did not want anything to come between me and my puris (read my little one). I got up with this ‘Duniya ki koi takat muzhe puri banana se rok nahi sakti’ attitude. (too lengthy to translate in english)

At once I knew, that the sagoo (my mother-in-law’s recipe) would be the right companion to my Puris.

When I inserted the first rolled out round disc into the hot oil my happiness knew no bounds! I felt like a child who was given a bunch of balloons-when the first reddish- brown oily balloon started floating on the oil- gleaming at me, urging me to be eaten!

Thanks to that one provocation, I have managed to over-oil (as in lubricating a vehicle) my mind, body and the camera. Why the camera? – Just to prove that these are actually puris and not Cluris.

Thank you Anita, I had almost forgotten how these soft, hot, homemade puris tasted.. pure bliss – I can’t even remember the last time I made them.

Thank you. 

With lots of Puris and Sagoo

Madhuli

purisagoo.jpg

 Puri, Sagoo and Punjabi,Red Chili Pickle for the Puri-Bhaji party 

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Sagoo recipe

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For the gravy:

½ Coconut scrapped

6-7 green chillies chopped

½ bunch fresh coriander leaves

2 tsp poppy seeds (khus khus) soaked in warm water for 15 minutes

1” piece Cinnamon

½ “piece ginger chopped

1 onion sliced 

For the Sagoo

1 Onion sliced

2 potatoes cubed

1 cup cauliflower florets

1 cup French beans chopped 

For the tadka:

2 tsp oil

1 tsp mustard seeds

1 tsp cumene seeds

½ tsp turmeric powder 

Blend all the ingredients for the gravy to a smooth creamy paste.

Heat oil in a pan. Add the mustard seeds.Then the cumene seeds and the turmeric powder.

Add the onion and sauté for 1-2 minutes.

Add the vegetables and cook covered till they become tender.

Add the gravy, salt and adjust the water to the required consistency.

Mix nicely, cook for a few minutes more and serve hot with Puris. 

 sagoo.jpg

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Puri recipe

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Go to A Mad Tea Party on 20th August and you will get not one but many recipes for Puris.

I made them like this: 

In a bowl take 2 cups of Wheat Flour. Add salt as per taste. Add ½ tsp Turmeric powder. Add 1 tsp Red chilli powder. This type of puri is called Tikhat Mithachi Puri in Marathi. (Tikhat here refers to Red Chili powder and Mith is salt)

Add 1 tbsp hot oil to the Wheat Flour. Knead to a tight dough using water as required.

Make small balls from the dough. Roll out into small round discs.

rollpuri.jpg

Heat Oil in a Kadai/Wok. Deep fry the rolled out round disc till they puff up.

purifry.jpg 

Turn and fry on the other side till it turns a reddish-brown colour. 

Serve hot with Sagoo

Note: If you want to have Tikhat Mithachi Puri without any accompaniments- Add a tsp of cumene seeds and 1 tsp carom seeds to the Wheat flour before kneading the dough. Follow the rest of the procedure for puris. Roll and Insert these spicy Puris in hot Chai(tea) and eat it immediately..Hmmm..Yummy 

August 19, 2007 at 10:42 am 20 comments

Coriander Soup

From incessant torrential downpour the Monsoon has shifted gear and we now have light showers. That must be sounding like a weather update to you J

The wet rainy weather is just perfect for a hot piping Coriander soup, which we had for dinner last night.

coriandersoup.jpg

Photographing soups is quite challenging for me J and you can see that the result doesn’t make justice to the Coriander soup…It is much more tempting and tastier than it looks in the photo!__________________________________________________________                                                            Coriander Soup recipe

Serves : 4-5

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½ cup carrots, peeled chopped and finely chopped

½ cup Cauliflower finely chopped

(Or veggies of your choice)

½ cup Paneer (cottage cheese) finely cubed

½ cup chopped coriander leaves (don’t discard the stems)

~ 6-7 cups water

1 tsp Black/White pepper powder

2 tsp White Vinegar

Salt as per taste

Boil water and add the chopped carrots and cauliflower.

Nicely wash and add the Coriander stems to the water.

Add salt.

Cover and cook till the veggies are almost done.

Remove the coriander stems.

Add the Paneer cubes and the chopped coriander leaves.

Boil for 2-3 minutes more.

Season with Pepper powder and white Vinegar.

Serve piping hot.

coriandersoup2.jpg 

Coriander soup and Spaghetti in mushroom tomato sauce -for our dinner last night

July 10, 2007 at 10:25 am 6 comments

Pav Bhaji

I am back after an extended weekend in ‘Amchi Mumbai’ (Our Mumbai) for my little niece’s first birthday. Mumbai- the city that never sleeps. Even at 12 in the night you feel as if it is Prime time! People getting back home from work (yes that’s true), some going for a stroll, partying crowd ,the roadside vendors selling all types of typical ‘Mumbaiya’ food. From Chinese Hakka noodles to Bhakri-Pithla/Zunka you get it all. Pav Bhaji is one of the most popular fast foods typical to Mumbai and you find ‘Pav Bhaji ki Gaadi’ (Hand cart) anywhere on the streets of Mumbai. Cheap and filling Pav Bhaji can be eaten for Breakfast, lunch dinner- anything. It is almost impossible to resist the aroma coming from these ‘Gaadis’ or eateries serving Pav bhaji and the distinct ‘tak tak’ sound the Pav Bhaji masher makes with the Tava is just melodious. 

Pav Bhaji as the name suggests is a combination of Pav – bread and bhaji – a potato based mixed vegetable curry. The key ingredient for the mouthwatering flavour of this dish is a blend of about 13-14 spices-the Pav bhaji masala. There are a lot of variations of the original recipe…Amul Pav Bhaji (Garnished with Amul butter), Sada Pav bhaji (without butter), Jain Pav bhaji (without onion and garlic), Khada Pav bhaji (without mashing the vegetables)etc… The Bhaji is made on a big flat tava (griddle) and a masher is used instead of a ladle to stir it. If you don’t have this tava at home a wide mouth pan works just fine.

pb1.jpg 

Literally a fast food Pav bhaji is very fast and easy to prepare and very filling. Addition of vegetables takes care of the nutrition aspect of this dish. So when you make it at home add vegetables of your choice (mostly the so called ‘English vegetables’ like carrots, cauliflower, peas etc.) to boost its nutritive value.  For Pav Bhaji you need: Serves 4

6-7 potatoes- boiled, peeled and mashed (no lumps, mash them finely)

1 cup cauliflower florets boiled and finely chopped

½ cup finely chopped and boiled carrots

½ cup fresh green peas boiled and mashed

½ cup capsicum (green bell pepper) finely chopped

4-5 medium sized tomatoes finely chopped

4 onions finely chopped

1 tsp garlic paste

¼ cup fresh green coriander finely chopped

1tsp cumene seeds

2 tsp Pav Bhaji masala

1 tsp Red Chilli powder (The one which is hot and red like Bedgi mirch)

2 tsp oil

2 tsp salted butter like Amul –for the tadka

2 tsp butter for garnishing (optional)

Salt as per Taste

1 lemon cut into pieces for garnishing.

8-10 Pav ( soft Buns) 

Heat oil and butter on the tava or a pan. Add the cumene seeds.Add the garlic paste. Fry for ½ a minute. Add ½ of the chopped onions. Keep the remaining half for garnishing.Fry onions nicely till golden brown. Add the finely chopped tomatoes. Fry nicely stirring with the masher (you can use a round spoon too) till all the moisture evaporates and the tomatoes are properly cooked. The mixture starts leaving oil on the side. At this point add the Pav Bhaji masala and the Red chilli powder. (Pav Bhaji is usually spicy…so adjust the proportion of red chilli powder to your taste)Fry for one minute and then add the potatoes and all the vegetables except capsicum. Mash and stir the mixture nicely.Once the mixture is homogenous, add the finely chopped Capsicum. Add salt.Cook till the capsicum becomes little tender. Don’t overcook it, it should be crunchy. Add  about 1 cup water to the Bhaji. Let it boil for a few minutes. Once it boils nicely remove from the tava and serve.Slit the Pav horizontally like you would for a burger and apply butter on both sides. On the same tava, which you made Pav bhaji roast the buns for a few minutes. 

Top the bhaji with  1-2 spoons of butter  and serve with hot Pav , chopped onions, chopped green coriander and a piece of lime.  pb2.jpg

November 22, 2006 at 1:53 pm 4 comments


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