Korean Cauliflower Stir Fry

Korean Cauliflower Stir Fry

Cauliflower!

Hubby loves it kids hate it!

So the solution to my problem is making something new as often as possible. This recipe from Mir's space  was too good to give up on. This week I am paired with Mir of The Schizo Chef  for BM pairs and I am at a loss as to what to make. I am going Southeast Asian this  time .

This was a new taste for us. As we have never eaten anything Korean... sorry we have eaten only Kimchi. That too I suspect is an Indianised version.

I have used in place of rice vinegar red wine vinegar.

Rest of the recipe is followed without any changes.

The best part was when the cauliflower and garlic was cooking hubby came to the kitchen just to see that I do not tweak the recipe.: D

Korean Cauliflower Stir Fry

Recipe Source: The Schizo Chef

Serves 4
Ingredients:

• 1 head cauliflower, cut into florets
• 2 tblspns oil (I use rice bran oil)
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil
• 1 tblspn water
• 1 tblspn   vinegar
• 1 tsp soy sauce
• A pinch of sugar
• A pinch of salt
• 1 tblspn toasted sesame seeds

Method:

• Heat oil in a kadhai.
• Add garlic and fry for 1/2 minute.
• Add cauliflower and cook for 2 minutes.
• Meanwhile in a small bowl, whisk together the sesame oil, vinegar, water, salt, soy sauce and sugar.
• Add to skillet and stir to combine.
• Cook on medium high heat for 5-8 minutes.
• Add sesame seeds and stir to combine.

Korean Cauliflower Stir Fry

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Navratan Kurma

Navratan Kurma

The list of ingredients is long but you can add or leave out some veggies. This yummy vegetable is enjoyed by young and old. Serve it with rotis, naan or even pao!!

This is my today’s post under Kid’s anniversary special for blogging marathon.

Navratan Kurma

Ingredients:

• 100 grms carrots
• 100 grms peas
• 100 grms French beans
• 100 grms cauliflower
• 100 grms potatoes
• 100 grms paneer
• 1 tblspn+ 4 tblspn cashew nuts
• 1 tblspn pineapple
• ½ capsicum
• 1 large onion, crushed
• ½ cup oil
• ½ cup milk
• 2 tblspn of cream (approx)
•  2 tblspn curds
• 3 tomatoes, crushed
• 1 tsp salt
• 1 tsp ginger garlic paste
• 2 tsp chilli powder
• ½ tsp haldi/turmeric powder
• ½ tsp garam masala

Method:

• Chop the vegetables in cubes.
• Boil the peas, steam and blanch the carrots, French beans and cauliflower.
• Grind 4 tblspn cashew nuts with the milk to a smooth paste.
• Heat oil and fry the cashew nuts, potatoes and paneer individually. Drain on a tissue and set aside.
• Fry the onion till golden.
• Add the tomatoes and ginger garlic paste. Cook till the oil separates.
• Add the cashew nut paste and fry for 5 minutes.
• Add the chilli powder, salt, haldi/turmeric, garam masala and curds.
• Cook till oil separates. Add the vegetables and paneer add ½ cup water and cook till the gravy thickens.
• Serve hot garnished with dhania/ coriander leaves.
• Serves good with rotis, naan we all love it with Goan Pao or Unne.

Navratan Kurma

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Nasi Goreng (Indonesian Fried Rice with Vegetables)

Nasi Goreng

Today we in our “Trip around the World in 30 Days” we stop at Indonesia for the alphabet I.

What can represent Indonesia better than Nasi Goreng?

Nasi Goreng is often described as Indonesia's twist on fried rice.

According to Wikipedia   Nasi Goreng has been called the national dish of Indonesia though there are many other contenders for the title.

The beginnings of Nasi Goreng are simple---- avoid wasting rice, just like fried rice.  The name suggests Nasi Goreng is literally meaning "fried rice" in Indonesian and Malay. In the pre refrigeration times frying the rice could prevent the propagation of dangerous microbes.

Kadugu Cauliflower~Union Territory Pondicherry

Kadugu  Cauliflower~Union Territory Pondicherry

The union territory of Pondicherry cuisine is also a reflection of a perfect blend of different cultures and customs. Do you know they have 4 official languages Tamil, Telgu, Malayalam and French! Wow I was thinking that only Goa has two official languages!!

The union territory of Pondicherry in the country of India was a French settlement for a long time. The French way of life has left a deep impact on the lifestyle of the people in the union territory of Pondicherry.

The Indo-French of food is an innovation in taste. The influence of the neighbouring areas like Tamil Nadu, Andhra Pradesh and Kerala is also visible. The concoction of the various kinds of cuisines is something to be savoured and relished.

Peas Caulifower and Paneer Pull Apart ~Knead to Bake

Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.

 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally. 

This is the February challenge and I am very late posting it but then I went to Ahemadabad for "The Blogging Marathon #25 Meet" and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.

Boiled Cauliflower for BM #24

First let me wish you all

A Very Happy Republic Day!!

For the Blogging Marathon #24 I am blogging Weaning foods. The first weaning food that Akanksha was fed was boiled cauliflower!

I know this is quite unconventional. In fact I had the ire of lot of my Elders’ in the family they had wanted the traditional payasam to be fed, but I was adamant. You see my elder daughter was fed the traditional foods but no veggies then getting her to eat veggies was an uphill task that was running in 7 long years after a lot of threatening, cajoling, crying etc.  I did not want the same process repeated all over again. Thankfully the hubby and the paediatrician were there to support me.

Among veggies carrots and beets were favourites with Akanksha.

Coming down to boiled veggies there  is no recipe as such.

·      Just boil the vegetable washed, cleaned and in case of veggies like carrots scraped in the cooker for 2-3 whistles. Generally I soak them in salted water and turmeric.

·      It’s easier to mash the veggies with the back of a spoon.  Just before you feed the baby mash it again with your fingertips.

·      You can blend it too but the idea is to introduce some texture in the food.

The only precaution that you have to take is to check if the baby is allergic to any foods. So introduce only one new food to the baby and repeat it for a week.

Next week change the veggie or foods. Like this week its cauliflower next its carrots, then beets. The fourth week a combo of all 3. In the fifth week keep veggies as one meal and introduce something new like Dalia. How I wish I knew about oats then I would have fed the little one with different things made of oats. Gradually reduce her dependence on milk only diet to more and more varied diet.

One more feature was that Akanksha was never a patient baby, at least where food was concerned.  For her first birthday after slicing the cake I fed her a little cake and was still on the dais holding the slice in my hand looking out for Hubby’s Aunt  thinking she may want to feed Akanksha too. Well baby took matters out of our hands much to everyone’s amusement she took the slice and stuffed it in her mouth!! 

She never was spoon fed just bowl fed if that may be an expression. The bowl had to be at her mouth not the spoon as long as I fed her.

As Akanksha grew older and she was introduced to bread sticks any dal, mild rasam, amti, sambhar was given to her with the bread stick, rice anything she fed herself. There was a mess; in fact she had 2-3 bed sheets per day on which she sat to eat. Feeding her was never an option she had to do it herself. The paediatrician encouraged me in this.

“She will play when she has fed herself, she told me,” let her do it. She has to learn the texture of different food, the different tastes, let her make it interesting for herself. You unlearn having to feed her and your judgement that she has not had enough, she will not sit quietly if she has not had enough.”

 And I am grateful to her because of this I had no stress that my baby was not eating in fact she was a bouncy, baby always smiling and very healthy. Touch wood she rarely falls sick  even now.

By and by she started using me as her chewing machine anything she could not chew like nuts, went in my mouth and was given a instruction which was “HMMm!” I had to chew and after she had judged I had chewed enough she hooked her finger in my mouth transferred it to her mouth. Am I grossing you out? Well she did it and I used to get mad at her.  But when I watched on Discovery I think the baby gorillas or was it the chimp, anyway one of the great apes doing the same I just stopped getting so grossed out. Cannot argue with her papa’s genes can you?

With this I bring an end to my sermon on weaning your baby. This is what I have followed you may or may not agree with my methods but I hope this will make it less stressful to you both!
Bon Appetit'!

In this BM #24 I have in the linked
As Kids Delight
1. Chocolate filled Canapes
2. Ragi Cupcakes
3.Trifle Pudding

As Weaning Foods
1. Dalai
2. Lapsi 
3. Boiled veggies namely Cauliflower

Blogging Marathon page for the other Blogging Marathoners doing BM#24

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like myFacebook Page. I will be happy if you can follow me on on Twitter too! 

Veggie Thai Red Curry

When Kalyani announced the combo of Pumpkin and Chilles for Magic Mingle the only though I had was parathas. But since that is quite a staple in my place the kids were not keen.

Then my FIL did vegetable shopping and came back with ½ kg of brinjals that are shunned by the girls, I had no option but mask them.  Then the fridge threw up some surprises!! I found some par boiled pumpkin and baby corn! What better then to make this delicious Thai Red Curry?

This is from the IFB Cook Book by Neeta Metha.

Eggless Quiche

 In continuation with Gayatri’s challenge for the Eggless baking group I am posting my Quiche recipe.

I have already written about the making of the base here now here is the filling and the finished quiche.

Let me warn you that even though I have never eaten Quiche before and I loved it.

  But then I am not a difficult person to please especially when it comes to food. :)

My younger daughter had promised me she will not, sorry “N-O-T” bold and underlined at that” eating quiche with all that palak/spinach and tofu yuck, “is now pestering me for the last slice that has escaped her mouth.

My husband and most importantly my FIL, yes My Father-in-Law loved it and ate it happily every time it was offered.

Cauliflower Salad

My friend Vidys’s mother made this delicious salad to go with her famous Prawns Khichidi.

Prawn Khichidi is something that we all relished and consumed and this was an ideal side dish.

Yes I do eat and relish Non-Veg. food I just do not cook it. Like my friend Sheetal knows fish is my dessert. No amount of cajoling on her part can make me eat it first with my rice or chapatti.  So she calls me all kinds of feline names but just for the awesome fish she brings for me I just let it slide by. Ha-ha!!

Coming to the salad here is what you will need.

Mixed Pulao

 First let me wish all my friends “A Very Happy New Year”! Sorry I have arrived in my usual susegad manner but better late than never!!

For the New Year as it is our practice I ran away from Panaji, Goa. This time we friends met at Pachgani.

 We had a fabulous time first visiting the Raigad fort, where we met a guide who was obsessed with toilets!! He showed us the attached toilets that Chatrapati Shivaji’s six wives who stayed on the fort had. Can you imagine the toilet seat is still intact and you can see how well it was designed for all the exits!  His ministers who ran all the 8 forts that Chatrapati Shivaji reigned over had attached toilets too!  Hmmm I am also talking about toilets now!

Cauliflower Curry

These days I am not blogging too much or even visiting my friends a lot.

Not because I don’t want to but because  I have to go for an evening walk (Doctors orders) and by the time I come back the kids are on the net and unless there is something urgent I don’t want to chase them away.


Also since I am a “two finger typer”  and I use the same to fingers for the mouse handling  both home and at work the fingers  have started protesting and I have been warned by our programmer that I am heading towards  Carpal Tunnel Syndrome  and to take care, I am scared.  I take breaks and give up computers in the evening.

Black & white Wednesday with Cauliflower in Tomato Gravy

Cauliflower one veggie we make often!  The versatility of the veggie is such that it can   be made into a quick stir fry for chapatti& rice, or fried for a snack or make into a pickle with a slight shift in ingredients. Each has its own charm, Own following!!

So when Priyaof Mharo Rajasthan's Recipes, announced the veggie of the month as cauliflower to be hosted by Tiffincarriersantiques.blogspot.com I knew I would be sending my entry here.

I would like to send this entry that my SIL &  I had long long ago copied from somewhere.

Ingredients:

 1 medium sized Cauliflower cut in bite size florets

Oil for frying

 For the Gravy:

2 big or 3 medium sized onions

3-4 tomatoes

6 flakes garlic

1”piece of ginger

½ tsp Coriander powder

½ tsp cumin powder

½ tsp amchur powder

½ tsp turmeric

1 tsp chilli powder

½ tsp garam masala

½ tsp pav bhaji masala

½ cup milk(for low fat version else use fresh  cream)

 A few springs of coriander

Method:

1.    Soak the cauliflower in water and salt for about 10 minutes.

2.   Drain it and with a little water and salt cover with a lid and par boil the cauliflower. Say about 5 minutes or till you get the aroma of boiled cauliflower. (2 minutes in the microwave).

3.   Drain the cauliflower, reserve the water and dry the florets on kitchen napkin.

4.   Heat the oil and deep fry the florets till golden brown, drain. Keep aside.

5.   As you are frying grind the onion pieces in the mixer with garlic, ginger and the coriander leaves.

6.   In a separate kadhai/wok with a little oil fry the ground onion till the raw smell goes. Now add the crushed tomatoes. Stir fry till the water evaporates and the oil starts coming out.

7.   Add all the dry masala and fry till you get a nice aroma.

8.   Now add the cauliflower, stir. Add the milk. Adjust the seasonings use some of the reserved water for adjusting the thickness of the gravy.

9.    Bring to a boil. Garnish with chopped coriander.

10.  Serve with chapatti, naan.

   

Linking this to Black & White Wednesday too!

Archana
Do check out my event and send me your entries..

Gobi Fry

Gobi Fry 

I was to make Gobi Masallum from the the poor Gobi that did not see the inside of my fridge due to my laziness.

Who will not be lazy yaar I have been home for the last 1 week as my kid has exams and I am quite enjoying the relaxed pace in which my life is progressing.That too in March. Bahar Hai!! But that will end this Tuesday when I join back work! All good things do end I guess!! So sad!:-(

Subzi & Daal

 Daal & Subzi

1/3 cup of moong, toor and masoor daal each

½ tsp mustard

½ tsp jeera

Curry leaves

¼ tsp hing/asafoetida

1 green chilli, slit

1 onion, chopped

½ tsp garlic

½ tsp ginger

1 tomato, chopped fine

½ tsp chilli powder

½ tsp haldi

1 cup mixed veggies (I used cauliflower and peas)

1 tblspn oil

Water

Salt to taste

Coriander

Method:

1.       Wash the daals together and pressure cook till tender. Keep aside.

2.       Heat oil, add the mustard, jeera. When they crackle, add curry leaves and hing/asafetida.  And the chillies and onion and sauté till onion is soft and translucent.

3.       Add the ginger and garlic paste, tomato and cook under cover till the tomato is mashed totally.

4.       Add the chilli powder, haldi, mixed veggies. Mix well.

5.       Add the daals, salt and simmer for 10 minutes.

6.       Garnish with chopped coriander and serve hot.

Cauliflower and potato vegetable

I had watched the great cook Madhur Jaferry make this on BBC long time ago. I loved the way she demonstrated this simple recipe and from then on Cauliflower and Potato is one vegetable that is always welcome on our table. 

The only change that I have made is reduced the oil used and added a tomato.

Ingredients:

About ½ a kg cauliflower cut into florets

3 potatoes boiled

1 tsp jeera/cumin seeds/jeerigi

3-4 greed chillies slit (Adjust as per taste)

½ tsp garam masala

½ tsp haldi/turmeric

½ tsp chilli powder (Adjust as per taste)

Sugar

Salt

Today I used 1 tomato

Coriander

Oil

Method:

1.       Peel the boiled potatoes and cube them. Wash and drain the cauliflower.

2.       Heat oil in a kadhai and add jeera.

3.       When the jeera blackens add   cauliflower.

4.       Mix well and cook under cover till the cauliflower becomes a bit reddish and looks toasted.

5.       Now add the rest of ingredients. Mix well.

6.       Cover and cook for 5 minutes.

7.       Remove from the flame and stand covered for about 10 minutes.

8.       Serve hot.

Grilled Sandwich

My younger daughter, Akanksha, carries breakfast to school. So everyday is a big problem if I give her something like jam toast she does not like it. Cheese toast is also a no-no but she loves grilled sandwiches.

At home she is willing to eat it as open toast but in school she carries it as grilled sandwich.

Ingredients:

To make the filling

½ cup rava

½ green capsicum

½ red capsicum

1 cup cabbage, grated

¼ cup Cauliflower, grated

1 carrot

1 cube of cheese, grated
1/2  cup cream

Salt

sugar(optional)

 I tblspn tomato sauce

Coriander

Sliced bread

Method:

1.       Mix all the ingredients except the bread slices.

2.       Stand the mixture for at least ½ an hour.

3.       Spread on the bread slice if you are making a sandwich put another slice and grill for a open sandwich put on a lightly greased tava and fry only one side.

4.       Serve hot with tomato ketchup or green chutney.