ITS VEGGIE TIME: CAULIFLOWER WITH POTATO

My husband is not very fond of veggies , sometimes he tries to skip it , if it is accompanied with a non-veg dish. Though I manage to cook it atleast three times a week. Cauliflower is one such vegetable which I make quite often. I have collected some facts about cauliflower and wanted to share about it.

• It belongs to the mustard family, related to the cabbage and broccoli and having a whitish undeveloped flower with a large edible head.
• Cauliflower is an annual plant, means it has a life span of one year, germinates in summer and blooms in late autumn/fall, winter or early spring.
• It is very nutritious, contains dietary fibre, folate, vitamin C and water.
• It is low in fat.
• There are many varieties of cauliflower:

1. Traditional varieties (Snowball, Hybrid White, Mayflower, Mormon, poushi, maghi)
2. Self-blanching varieties (Self Blanche, Early Tuscan, Late Tuscan)
3. Heirloom varieties (All the Year Round, Early Pearl, Early Snowball, Igloo, Violetta Italia)
4. Commercial varieties (Fremont, Igloo, Snow Crown)

• Cauliflower and broccoli are the same species and have very similar structures, though cauliflower replaces the green flower buds with white.
• Orange cauliflower contains 25 times the level of Vitamin A of white varieties.
• Purple cauliflower also exists. The purple color is caused by the presence of the antioxidant group anthocyanin, which can also be found in red cabbage.
• A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.
• Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes.
• Cauliflower has Sulphoraphane, an anti-cancer compound released when cauliflower is chopped or chewed.
• In addition, the compound indole-3-carbinol, appears to slow or prevent the growth of tumors of the breast and prostate.

INGREDIENTS

1 CUP CAULIFLOWER (CUT INTO FLORETS)

1 MEDIUM SIZED POTATO(CUBED)

1 MEDIUM ONION

3 GREEN CHILLI

1 TOMATO

1 TSP FENUGREEK SEEDS

1 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

1/2 TSP CUMIN POWDER

HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)

STEPS OF PREPARATION

1.Heat oil in a pan add fenugreek seeds.

2.When they gives off aroma and changes colour, add half onion sliced.

3.When onion turns light golden brown in colour, add half tomato finely chopped and stir for a minute.

4.Now add ginger/garlic paste and all the spices, mix well (if needed add small quantity of water to avoid spices to get burned).

5.Make a thick paste of remaining tomato and onion with enough water and add to the pan, mix and cover to cook till oil separates.

6.Add cauliflower, potato, whole green chilli and 1 cup water, stir and cover to cook till done on medium-low heat(takes 20-30 minutes).

7.Garnish with coriander leaves and serve hot with roti.

KOFTAY, MY WAY....

Whenever my entry finds way in any of the wonderful blog event, I become so excited, read it once, twice, sometimes even thrice. Most of you must be thinking that I might have gone mad, but for a new blogger like me, it means too much. I know these things do not matter any more to those who are well established in the blogging world, may be I am wrong, it still is enough to enthrall many of you. I have always been like this, little things in life are enough to excite me...


Blogging has become a fun ride for me, cooking up food and then writing about is indeed an enjoyable thing, but sometimes writing about it is what takes more time. My daughter who is 11 months old keeps me busy whole day. She is walking with support these days and tries to explore every corner of our apartment with her tiny feet. Her favourite spot is the kitchen although we blocked the entrance with too many things, still she finds her way. Sometimes, I wonder what amuse them so much. Anyways I planned to publish this post yesterday but couldnt get time to complete it, so posting it today.



KOFTAY: (MEAT BALL WITH PEAS AND BELL PEPPER)



INGREDIENTS FOR MEATBALL

1/2 LB MINCED MEAT
2-3 TBSP ROASTED CHICK PEA FLOUR (BESAN)
1 MEDIUM ONION (FINELY CHOPPED)
3-4 SMALL GREEN CHILLI
2 TBSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 BUNCH CORIANDER LEAVES
1/2 DILL LEAVES
1 1/2 TBSP MUSTARD OIL

INGREDIENTS FOR GRAVY

1 TSP FENUGREEK SEEDS
1/2 MEDIUM ONION (SLICED FINELY)
1 SMALL TOMATO (FINELY CHOPPED)
2 -3 TBSP TOMATO PUREE
1 TSP GINGER/GARLIC PASTE
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
2 1/2 TSP CORIANDER POWDER
1 GREEN BELL PEPPERS
1/2 CUP PEAS
HANDFUL OF DRIED FENUGREEK LEAVES
HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)
1 TBSP HEAVY CREAM
1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

FOR MEATBALL:

1.Wash and drain minced meat (keema) and keep aside.

2.finely chop onion and green chilli.

3.Then dry roast chick pea flour in a pan till aromatic and light brown in colour.

4.Take minced meat or keema in a large bowl combine all the ingredients.

5.Mix well with hands and make lemon size meat balls (approx 21).

6.If you are planning to cook it afterwards then place one by one on a plate, cover with plastic wrap, place another layer and then again do the same process and freeze.

7. Once they are freezed, take out the plate and carefully place each meatball in a sandwich bag and put it back in the freezer.

FOR GRAVY:

1.Heat oil in a pan and add fenugreek seeds.

2. When they give off aroma and starts changing colour, then add onion and green chilli.

3.When the onions start turning light brown, add ginger/garlic paste and tomato and stir for a minute.

4.Now add all the spices and tomato puree and mix well (can add few tbsp water to avoid spices from burning)

5. When oil starts separating, add 1 cup water and cover till it boils.

6.Then add meatballs one by one carefully, cover and let it cook on a low flame till almost done (around 30 minutes).

7.When meat balls are almost done, add peas, green bell peppers and dried fenugreek leaves, stir carefully so that meatballs donot break.

8. let it cook till oil starts separating add cream and turn off the flame.

9. Garnish with coriander leaves and serve hot with roti/ rice.

A BOWL OF CREAMY MANGO

SHAISTA'S CREAMY MANGO

Our daughter A's birthday is round the corner, she is turning one on July 29th 2009. We still can't believe that its already been a full one year of fun and laughter. It seems only yesterday when our little angel came in this world full of hustle bustle. Parenthood opened us to a whole new world~ a world which revolves around a tiny little being who needs endless care and love.

Coming back to the milestone birthday, we had been planning for almost a month, I finally managed to send the invitations today. It took me well over two weeks to finalize the e-invite, from selection of a background design and main image to appropriate wordings and suitable colours to go in the invite. We have booked a banquet hall in a nearby Pakistani restaurant, so we donot have to worry about the decoration and catering.

Besides placing an order for a birthday cake, there are other things to take care of. I have never been to a birthday party here in US, but came to know that party favours are being distributed among kids attending the party, to take home with them. I am still checking out different sites to make a list of those inexpensive things which can be given out.

So, if anyone of you have any idea of what kind of things can be given away and what activities/games should be included, do leave me a line.

CREAMY MANGO

This recipe came into existence couple of days back when I was feeling a bit lazy to make myself a breakfast.I ran out of cereal which I keep for such days, but as I saw these fully riped mangoes I knew what I am gonna do with them. Mango is one such fruit which I am ready to eat anytime in any form.

I am sending this creamy delight to sweet Srivalli who is hosting MANGO MELA and to wonderful Divya for her event..... and also here started by Ramki of one page cookbook.

I also want to thank apu of annarassa for including my entry in her MLLA12 roundup and for the welcome note she wrote.

INGREDIENTS

1 MANGO

2 TBSP HEAVY WHIPPING CREAM

1 TSP SUGAR

STEPS OF PREPARATION

1.Whip cream and sugar in a bowl with fork.

2.Cut mango in pieces of whatever size u like and add in the cream.

3.Mix well and serve chilled.

GRILL IT UP:STEAKS

A smile gives red colour to your cheeks,
pink colour to your nose,
silver colour to your eyes,
So keep smiling and become a GOLA GANDA

Have you ever tried gola ganda (made by an assortment of colourful syrups poured over crushed ice)???? ...I am sure most of you must have ...but my question is, Have you ever tried gola ganda at 1:00 AM after a hearty dinner??? what? a gola ganda??? No, never...Well, we had it. It was our first time to watch july 4th fire works in houston with a couple of friends. We had late lunch so we decided to have dinner after fire works. Once fire works were over, and we ate dinner it was already 12:00 AM. Hubby dear started craving for some gola ganda so we headed towards other end of the city with our friends who had been there before. Aga juice is a well established juice shop in Houston (a famous chain in karachi, Pakistan) which serves fresh fruit juices, gola ganda, falooda, kulfi etc at a reasonable price.The juice shop remains open till midnight daily. It is a must go place if you are in the vicinity. Houston is truly a food paradise where one can find a variety of Indian and Pakistani restaurant serving deli~ci~ous food...


STEAKS
Now lets get back to cooking, we finally grilled steak yesterday and it came out pretty good ('T' did all the grilling, good job)...We never had steak in our entire life, yet to find a decent halal steak house in houston.So, we decided to give it a try. I looked for the perfect marinade to give the steak a spicy touch, once I got idea from various sites and some books on grilling, I went ahead and made my own marinade which is a combination of wet paste and dry seasoning. Go ahead and indulge...

INGREDIENTS FOR MARINADE

(a) CHILLI-PARSLEY PASTE:

1/2 CUP OLIVE OIL
1/4 TH CUP PARSLEY (CHOPPED)
3 THAI GREEN CHILLI
2-3 TBSP LEMON JUICE
1 TBSP FRESH MINCED GARLIC
SALT TO TASTE
1 TBSP FRESHLY GROUND BLACK PEPPER

(b) DRY SPICE RUB:

1/4 CUP CORIANDER SEEDS
2 TBSP CUMIN SEEDS
2 TBSP FENNEL SEEDS
3 WHOLE RED CHILLIES
2 TBSP SALT
1 TBSP GROUND GINGER
1 TBSP GROUND TURMERIC
1 TSP RED CHILLI POWDER
1/2 TSP CHAAT MASALA

STEPS OF PREPARATION

1.Combine the ingredients for the paste,blend well and apply generously on the steaks.

2.Dry ground all ingredients of rub and sprinkle evenly on the steaks.

3.Keep the steaks covered in the fridge for atleast 2 hours.

4.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

5.Put the steaks on the hottest area of grill and sear them well (8 minutes per side).

6.Move the steak to the cooler part of grill and cook slowly till well done.

7. Check for doneness by making small cut in the thickest part of one steak to be sure.

8. Serve hot with the tomato relish and red onion and naan.

SPICY FARE:CHILLI PAKORA

Pakora is a fried snack, popular both in India and Pakistan. In Pakistan one can find hawkers selling variety of pakoras on footpaths, railway stations, shopping centres and other public places. Pakoras are an essential part of iftar(time to break the fast) during the holy month of Ramadan (Islamic month of fasting). I can not think of iftar without some hot, spicy pakoras. According to some survey in Pakistan, pakora was rated the most popular food item in the Ramadan. Many people also associate this heavenly snack with rain. But for me pakoras are always welcome any time of a year...:):):)

Pakoras can be of many types; onion pakora, palak (spinach) pakora, baigan (egg plant) pakora, potato pakora, chilli pakora etc...Yesterday, when I opened my fridge to get some milk to make tea for my husband, I saw jalapeno peppers lying in a corner of vegetable section waiting for me to turn it into a fiery treat!! I eagerly picked them and within no time these hotties were ready to tickle our taste buds...

CHILLI PAKORA

1 CUP CHICK PEA FLOUR (BESAN)
4-5 JALAPENO PEPPERS
1 TBSP GARLIC/GINGER PASTE
SALT TO TASTE
1/2 TSP RED CHILLI POWDER
1/2 TSP TURMERIC POWDER
1/2 TSP CUMIN POWDER
1/2 TSP CORIANDER POWDER
1/2 TSP CHAAT MASALA
1/2 TSP GARAM MASALA
1 TSP AJWAIN SEEDS
1 TSP CUMIN SEEDS
A HANDFUL OF CORIANDER LEAVES
A HANDFUL OF DILL LEAVES

STEPS OF PREPARATION

1.Wash and cut jalapeno peppers into half lengthwise and remove the seeds, do not remove the stalk.

2.Place all the ingredients except jalapeno in a bowl and add sufficient water to make a thick paste.

3.Heat oil in a deep-frying pan or wok, place a few jalapenos in the batter, coat evenly and drop one by one in the hot oil.

4.Take them out with a slotted spoon on a plate lined with paper towel and serve hot with chutney or dip of your choice.

5.I usually serve pakora with green chutney or tomato ketchup.



I am sending this recipe here , an event by Shanthi.