Dear Readers,
I have managed to update the recipe index and the blog template after ages. Hope the index is helpful and the colours of the template are cheery enough for you to spend time on the blog.
Your constructive feedback is welcome.
Coming to this post, this is one of the simplest ways of preparing cauliflower, as I discovered only recently. A perfect recipe for a beginner and quick to prepare. Delicately spiced by way of a simple tadka (tempering) this mash is a good match for rotis, bread and as a low-carb filling for masala dosa alike. I served it with toasted bread for a light dinner and it tasted just right.
I have managed to update the recipe index and the blog template after ages. Hope the index is helpful and the colours of the template are cheery enough for you to spend time on the blog.
Your constructive feedback is welcome.
Coming to this post, this is one of the simplest ways of preparing cauliflower, as I discovered only recently. A perfect recipe for a beginner and quick to prepare. Delicately spiced by way of a simple tadka (tempering) this mash is a good match for rotis, bread and as a low-carb filling for masala dosa alike. I served it with toasted bread for a light dinner and it tasted just right.
All this onion-tomato-ginger-garlic fry up with lots of other spices works fine but sometimes you just crave the simple taste of veggies with some essential spices that gently lend their flavour to the dish without getting overwhelming. This is just that sort of recipe. If you are a newbie in the kitchen, Id highly recommend you try this with the freshest cauliflower you can find and the results will surprise you.
Please choose fresh cauliflower with tightly bound florets and no discolouration as it is the star of this dish.
2 cups cauliflower florets (broken into medium size)
1 medium potato, peeled and cubed
1 tsp salt
1/4 tsp turmeric powder
2 tsp rice bran or any other cooking oil
Pinch of asafoetida
1 green chilli, finely minced
1 tsp finely minced ginger
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Directions
- Soak the cauliflower florets in salted water for 10-15 minutes while you cut the potatoes, chillies, ginger and get the ingredients ready.
- In a pan with a lid, place 2 cups water with the salt and turmeric powder. Bring it to a boil. Drain the cauliflower and add this to the boiling water with the cubed potato.
- This will take around 8 minutes to be fork tender. Drain the boiled vegetables, transfer to a bowl and mash with a fork to a rough puree. Do not throw away the residual water. Use it in soup, rasam or dal.
- In a small wok, heat the oil. Add the asafoetida,splutter the cumin and mustard seeds. Saute the chilli and ginger for a few seconds and transfer the tempering to the boiled, mashed vegetables.
- Lightly mix around with a fork to flavour the vegetables evenly. Check for salt and adjust if required.
This tasted divine to my taste buds and the pure tastes of the vegetables came shining through, with the ginger giving the right spice hit.
Try this for your toddlers to go with rotis or soft bread, Im sure they will like it too.
A lot of my bachelor friends on Twitter have been asking me to post bachelor-friendly recipes and this one is the first of many to come.
