Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

cauliflower· peanuts· sesame seeds· stir fry· vegetables

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

banana· desserts· dessicated coconut· pineapple

Banana and pineapple delight

I am delighted to present before you all, another baked banana pudding which you can alter to your choice and requirements. A few minutes to assemble,  twenty minutes to bake and an hour to chill , no milk product , no added sugar if you like it the way I make it and yet a  delicious summer pudding .

Ingredients:

1.   Two medium firm bananas

2.   200 ml tetra pack of coconut milk

3.   Canned pineapple pieces

4.   One and a half tablespoon of cornflour

5.   Two tablespoons dessicated coconut (optional)

Method:

1.  Slice the bananas and place them in a small dish and toss a teaspoon of lemon juice so that the bananas don’t get discoloured.

2.   Measure 100 ml of the syrup from the canned pineapple and mix it with the coconut milk.

3.   Place the coconut and syrup mixture in a sauce pan reserving half a cup to dissolve the cornflour.

4.   As soon as the milk comes to a boil on medium flame , add the cornflour mixture and stir for a few seconds till you get a single cream like consistency.

5.   Pour over the arranged bananas and bake in a preheated oven at 180° for twenty minutes .

6.   Let the custard come to room temperature.

7.    Place the dessicated coconut in a non stick frying fan and toss the coconut till it becomes a pleasant golden colour. You can omit this step in case you don’t like the flavor of coconut. The coconut milk custard has a very delicately balanced flavour of pineapple and coconut.

8.   Sprinkle the dessicated coconut on the baked custard.

9. Pile up as many drained pineapple pieces as you would like. Remember they are going to contribute a lot to making the pudding sweet , so just put as many as you like. Chill in the refrigerator for atleast an hour before serving.Tastes best when served chilled.

Kachumber/ simple salad recipe

A simple toss of crispy, grated and  finely chopped vegetables with a dash of lemon juice, salt and pepper is all that a "Kachumber" is about.  In this Kachoomber recipe I have taken approximately equal amounts of finely chopped onions and deseeded tomatoes , removed the seeds of the cucumber and capsicum  and finely chopped them too and grated the carrots . You could add a teaspoon of grated fresh ginger, pomegrenate seeds, finely chopped apples or any other crispy salad vegetable or fruit of your choice. Squeeze in a teaspoon of lemon juice , sprinkle some salt and pepper , give a gentle toss and there you have a delicious mixed veg salad to go with your biryani, simple dal chawal or even as a snack.

Kachoombar

Kachoombar

bell pepper· mint leaves· salads· tomato

Kachumber/ simple salad recipe

A simple toss of crispy, grated and  finely chopped vegetables with a dash of lemon juice, salt and pepper is all that a "Kachumber" is about.  In this Kachoomber recipe I have taken approximately equal amounts of finely chopped onions and deseeded tomatoes , removed the seeds of the cucumber and capsicum  and finely chopped them too and grated the carrots . You could add a teaspoon of grated fresh ginger, pomegrenate seeds, finely chopped apples or any other crispy salad vegetable or fruit of your choice. Squeeze in a teaspoon of lemon juice , sprinkle some salt and pepper , give a gentle toss and there you have a delicious mixed veg salad to go with your biryani, simple dal chawal or even as a snack.

Kachoombar

Kachoombar

Baked yogurt

Baked yogurt for me is synonymous with the hot summers of North India , the blistering heat , the afternoon hot breeze and all the stuff which can make anyone sizzle ( metaphorically of course) and then the “Baked yogurt”as a cooling balm .

      I love the fresh lemonade spiked with fresh mint leaves , the chilled buttermilk , kulfi and all those innumerable delicious beverages and chilled desserts which make the hot summers enjoyable.

     One of the desserts I make often during summers is the “Baked Yogurt”. A chilled and creamy pudding where in we just assemble the things , let the oven do the baking and the refrigerator the chilling is how I like to prepare things during the summers. Baked yogurt pudding can be glamorised with mint leaves carelessly strewn on top , or some colourful cake decorations , green cardamon powder , saffron strands , sliced lemons or even candied fruits. Here is the recipe for my all time favourite "Baked yogurt". I am sure you all would love the "Baked yogurt "Pudding "as much as I do.

Ingredients:

1.            300 ml hung curd ( now this requires a bit of explaination, we take the regular curd / yogurt and pour into a muslin / cheese cloth placed on a bowl and tie it and hang it in the refrigerator for about two to three hours depending on how thick the original yogurt is, till all the liquid drains out and we are left with a thick cheese like thing)

2.            One 400 ml tin condensed milk ( I have used Amul brand here , in case you use any other , then replace three heaped tablespoons of the condensed milk with milk to get the same consistency)

3.           Two eggs and two egg yolks.

4.            300 ml full fat milk

5.           ¼ teaspoon green cardamom powder

Method:

1.          Bring the milk and the cardamom powder to a boil in a pan. Remove from the heat , cover with a lid and keep aside till it comes to room temperature.

2.           Beat the eggs ,egg yolks , the yogurt and the condensed milk and mix well.

3.           Slowly pour in the milk while whisking continuously.

4.           Pour into six to eight ramekins .I poured into four ramekins and into two slightly larger aluminium jelly moulds.

5.           Place the ramekins in a roasting dish or a big aluminium cake pan .Fill up with warm water to come half way up the sides .I kept the ramekins and the aluminium moulds in two different tins and two different ovens as there was a difference in the quantity .

6.          Place in a preheated oven at 180° for 22 – 25 minutes till firm to the touch, it shouldn’t be wobbly.

7.          Cool the baked yogurt desserts complelety and then chill for three to four hours before serving.

8.           You could serve them directly in the ramekins if you are using fancy ones or just run a blunt knife around the edge of each yogurt , then invert them onto individual plates or bowls.

9.          You could garnish with just about anything that suits your style, Finely chopped pistachios, grated lemon or orange rind along with skinned wedges of the orange , or just sprinkle some coloured sprinklers like I did.

baked dishes· condensed milk· desserts· full fat milk

Baked yogurt

Baked yogurt for me is synonymous with the hot summers of North India , the blistering heat , the afternoon hot breeze and all the stuff which can make anyone sizzle ( metaphorically of course) and then the “Baked yogurt”as a cooling balm .

      I love the fresh lemonade spiked with fresh mint leaves , the chilled buttermilk , kulfi and all those innumerable delicious beverages and chilled desserts which make the hot summers enjoyable.

     One of the desserts I make often during summers is the “Baked Yogurt”. A chilled and creamy pudding where in we just assemble the things , let the oven do the baking and the refrigerator the chilling is how I like to prepare things during the summers. Baked yogurt pudding can be glamorised with mint leaves carelessly strewn on top , or some colourful cake decorations , green cardamon powder , saffron strands , sliced lemons or even candied fruits. Here is the recipe for my all time favourite "Baked yogurt". I am sure you all would love the "Baked yogurt "Pudding "as much as I do.

Ingredients:

1.            300 ml hung curd ( now this requires a bit of explaination, we take the regular curd / yogurt and pour into a muslin / cheese cloth placed on a bowl and tie it and hang it in the refrigerator for about two to three hours depending on how thick the original yogurt is, till all the liquid drains out and we are left with a thick cheese like thing)

2.            One 400 ml tin condensed milk ( I have used Amul brand here , in case you use any other , then replace three heaped tablespoons of the condensed milk with milk to get the same consistency)

3.           Two eggs and two egg yolks.

4.            300 ml full fat milk

5.           ¼ teaspoon green cardamom powder

Method:

1.          Bring the milk and the cardamom powder to a boil in a pan. Remove from the heat , cover with a lid and keep aside till it comes to room temperature.

2.           Beat the eggs ,egg yolks , the yogurt and the condensed milk and mix well.

3.           Slowly pour in the milk while whisking continuously.

4.           Pour into six to eight ramekins .I poured into four ramekins and into two slightly larger aluminium jelly moulds.

5.           Place the ramekins in a roasting dish or a big aluminium cake pan .Fill up with warm water to come half way up the sides .I kept the ramekins and the aluminium moulds in two different tins and two different ovens as there was a difference in the quantity .

6.          Place in a preheated oven at 180° for 22 – 25 minutes till firm to the touch, it shouldn’t be wobbly.

7.          Cool the baked yogurt desserts complelety and then chill for three to four hours before serving.

8.           You could serve them directly in the ramekins if you are using fancy ones or just run a blunt knife around the edge of each yogurt , then invert them onto individual plates or bowls.

9.          You could garnish with just about anything that suits your style, Finely chopped pistachios, grated lemon or orange rind along with skinned wedges of the orange , or just sprinkle some coloured sprinklers like I did.

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.

cauliflower· peas· stir fry· vegetables

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.