'Spicy Cauliflower and Potatoes' and a meal

I recently bought a cook book titled ‘the best-ever Vegetarian Cookbook’ by Linda Fraser. This is the first cook book I’ve bought and it felt good. It’s only very recently that I’ve discovered my passion for cooking, and all this while I have been following mom’s or grandma’s recipes. I know back home my mom has a huge collection of cook books, one being a 23 book set Encyclopedia, half of which she doesn’t use because they have non-veg recipes in them. When I was back in India, I always spent time looking through these books, not because I liked to cook then, but rather the pictures and illustrations were very appealing. Mom hardly made anything from there because all of the recipes called for ounces, which was of course Greek to us! I miss those books now that I know what an ounce is!

Here’s the cook book I bought. And since it’s all vegetarian, I now have a good number of recipes to try sooner or later.

One dish I made from this book is Spicy Cauliflower and Potatoes. I’m sure each of us would have tried this combination with our own spices. This particular recipe caught my attention because the method of cooking was different and also the recipe had its own twists compared to how I usually make it.

Spicy Cauliflower and Potatoes

You will need:

2 medium potatoes cubed
1 tsp Cumin powder
1 tsp Corriander powder
¼ tsp Turmeric powder
¼ tsp Red chilli powder (Cayenne)
1 green chilli chopped
1 medium cauliflower, cut into small florets
1 tsp cumin seeds
2 cloves of Garlic, thinly shredded
3-4 tbsp Oil
Salt to taste
Chopped Corriander for garnish

Cook potatoes in salted boiling water till done, cubes should still hold shape. Heat 3 tbsp oil in a pan. Add the cumin, coriander and turmeric powders. Also add the chopped green chili. Let spices sizzle for a few seconds. Add the cauliflower florets and about ½ cup water. Cook over medium heat, stirring constantly for about 6-8 minutes. Add the potatoes and stir fry for 2-3 minutes. Add salt and remove from heat. Heat remaining oil in a smaller pan, add the cumin seeds and garlic. Saute till garlic turns light brown. Pour this over the potato cauliflower mixture. Top with chopped coriander, toss and serve.

To make this a complete meal I made two more dishes from other’s blogs.

Theeyati Chaaru from Jugalbandi

Vankaya Ullupai Pachchadi (Eggplant Onion chutney) from Veggie Platter

A complete meal --

Spicy Tomato Rice & Moong Dal Kheer

Spicy Tomato Rice is one of the dishes I learnt from my mom-in-law when I was India in May. It’s a simple rice dish flavoured with tomatoes and spices. Makes for a good satisfying meal any day of the week.

Spicy Tomato Rice

You will need:

1 ½ cups Basmati Rice
4 medium sized tomatoes
1 onion thinly sliced
12 Dry red chillies ( 8 Byadagi and 4 Guntur)
1” cinnamon stick
2 Cloves
2 Cardamoms
1 Bay leaf
3 cloves of Garlic
1”piece of Ginger
½ Cup Peas (frozen/fresh)
3 tbsp Oil
Salt to taste
Water

Soak dry red chillies in hot water for 2-3 hours. This helps soften the seeds and skin.

Place tomatoes, ginger, garlic and soaked, drained red chillies in a blender and make a smooth paste.

Wash and soak Basmati rice for 15-20 minutes. Drain and reserve. Heat oil in a pressure cooker. Add the cloves, cardamom, cinnamom stick and bay leaf. Saute for a minute. Now add the sliced onions and sauté till translucent and soft. Add the ground paste and the peas. Saute for 2- minutes. Now add measured water for the rice(2 1/4 cups), salt and washed, drained rice. Also add the lime juice.Close lid, place weight on cooker and cook on medium high heat for 2 whistles. Mix well before serving.

Tomato Rice can be served with boiled eggs or a yoghurt raitha.

Update: My friends who stopped by thought 12 chillies were too much and made this dish too spicy. Well, I wanted to mention that the 8 chillies of the Byadagi variety are only for colour and hardly add any spice to the dish, and all the spice comes from the 4 Guntur chillies. So don't panic, go ahead with the 12... :)

Moong Dal Kheer

Kheer made from Moong Dal is very good for the body. It helps reduce excess body heat and helps soothe the body from within.

You will need:

1/3 cup Moong Dal (yellow/split)
3-4 tbsp sugar
3 Cups Water
1 Cup Whole Milk
Cashews and Raisins
1 tsp Ghee

Dry roast split moong dal in a pan till its light and fragrant, about 2-3 minutes. Bring water to a boil and add the moong dal to it. Let cook till half done. Bring milk to a boil in another pan and add this to the moong dal. Let dal cook completely. You will know when its done when the dal is split on the edges. Add sugar and stir. Bring to a boil. Add more milk if kheer is too thick.

Heat the ghee in a small pan. Add cashews and raisins and fry till light brown. Add this to the kheer.This kheer tastes best when served hot or at room temperature.