A dry-style Indian dish. I like it spicy, but feel free to adjust to your taste
enough for several people as a side dish
Wash, trim and cut into medium-sized florets
- 1 medium-size head of cauliflower
- 2-inch piece of peeled ginger
- 3 or 4 cloves of garlic
Place in a small (2-cup) bowl and add
- 1 TBL ground coriander
- 1/4 tsp turmeric
- 1/2 tsp Kashmiri chili powder or paprika
- 1/2 tsp hot chili powder
- 1 tsp salt
- 1/2 cup water
In a large pot over medium-high heat, add
Heat until shimmering. Add
- 1 jalapeño pepper, stem removed and cut in two halves. I retained the seeds.
Let cook for 30 seconds. Add
It may spatter and the seeds will begin to pop. When they do, add the water-spice mixture which may spatter so be careful. Cook about 2 minutes, then add the cut cauliflower and
- 1 pound yukon gold potatoes, scrubbed and cut into 1/2-inch thick slices. Cut the slices into half-circles if they are large.
- 1/2 cup water
Stir the mixture to coat the vegetables and reduce heat to a low enough level to maintain a simmer. Cover and cook for about 15 minutes. Uncover, as the dish should dry out some as it finishes: this is not a saucy dish. Test for salt and add more to taste. When the potatoes are cooked, serve, garnished with
- 2 TBL chopped cilantro leaves
Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe.html
- 1 TBL mustard oil
- 1 TBL black mustard seeds
- 2+ curry leaves
- 1 medium head cabbage, cored and shredded
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp chili pepper flakes
- 4 fresh hot green chilies, cut into long thin strips
- 1/3–1/2 cup grated desiccated coconut, unsweetened
- ground coriander + turmeric as desired
Heat the mustard oil in a large frying pan. Add the mustard seeds and curry leaves. When the seeds turn gray and start popping (a few seconds), add the cabbage, salt and sugar.
Toss the cabbage quickly in the oil until it’s lightly coated with oil. Add the coconut, green chili, pepper flakes, coriander and turmeric. Stir 2-5 minutes until the cabbage turns bright green and slightly wilted; it should remain somewhat crunchy.
Serve with Basmati rice.
A yummy grain alternative.
In a large saucepan heat 3 TBL oil. Add 1 tsp mustard seeds and cook until the seeds pop, about 2-3 minutes. Add 1/2 cup chopped shallots, 3 hot green chilies (stemmed, seeded and chopped), 3 tsp minced fresh ginger, and saute for another 3-4 minutes. Add 1/4 cup chopped roasted almonds, 12 fresh curry leaves, 1 tsp salt and 2–1/2 cups water. Bring water to boil, and in a gentle stream while stirring constantly add 1 cup of cream of wheat. Add 10-12 fresh curry leaves. Cover and cook on low heat until it is fully cooked.
Remove from heat and let rest, covered. Fluff with fork, sprinkle with lemon juice and serve.
I was amazed how nicely the shrimp were cooked. (And if you don't have a good tolerance for spicy food, cut the cayenne in half.)
Combine 1 tsp tamarind concentrate, 2 tsp cayenne pepper, 1/4 tsp black pepper, 1 tsp paprika, 1 tsp groun cumin, 1 tsp salt. Add 1 pound of deveined shrimps with the tail left attached. Mix until spicesd are distributed evenly over the shrimps.
In a glass or Corning ware dish with a glass lid, combine 3 TBL vegetable oil and 2 medium onions, sliced in thick half-rings. Cook in microwave for 6 to 8 minutes, until the onions are very cooked and looking glazed. Add the shrimps, cover and cook in microwave for 2 minutes, stirring once). You want to cook them until they are just barely done. Uncover and squeeze some lemon juice over them. Serve immediately.