Cauliflower and Peas Curry

Cauliflower belongs to the group of cruciferous vegetables, also known as family of cabbages. It is closely related to broccoli, brussel sprouts, kale and cabbage. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants.

You can use cauliflower in many recipes such as spiced cauliflower soup, creamy cauliflower soup, tandoori cauliflower bites and even spicy cauliflower couscous. It can be eaten cooked or raw in salads and served as a crudites with dips.

Cauliflower pairs well with carrots, peas and potatoes and there are many variations of currys you can make with it. This cauliflower and peas curry is a favorite combination of mine and I love serving it with simple paratha.

Yield: Serves 4

Author: Nayna Kanabar

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Cauliflower and Peas Curry

Cauliflower and Peas curry is a traditional Gujarati dish that is cooked regularly in most Gujarati Asians homes. Simple aromatic spices gives the cauliflower a delicious flavour.

Prep time: 10 MCook time: 15 MTotal time: 25 M

Ingredients:

• 8 oz cauliflower cut into small florets
• 4 oz peas
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 1/2 teaspoon jeera powder
• 1.5 teaspoons chilli powder
• 1 teaspoon garlic paste
• 1/2 teaspoon mustard seeds
• 1 tablespoon sunflower oil
• 1/2 tablespoon tomato puree
• 1 small tomato finely diced
• 1 tablespoon finely chopped fresh coriander leaves

Instructions:

1. Heat the oil in a pan and add mustard seeds.
2. Add the garlic paste.
3. Add the tomatoes and tomato puree and all spices, mix thoroughly.
4. Add the cauliflower and peas and mix thoroughly.
5. Cover and cook on low heat for about 15 minutes stirring occasionally.
6. When cauliflower is a la dente it is cooked. (It should have slight crispness still in it)
7. Transfer to serving dish and garnish with fresh chopped coriander and red chillies thinly sliced.  

Created using The Recipes Generator

The Cauliflower and Peas curry pairs well with Spinach Paratha and Spinach and Potato Paratha

Vegetable Pasta

Vegetable pasta-Italian vegetable pasta penne , cooked in a spicy hot tomato sauce with vegetables, seasoned richly with with aromatic oregano italian spice.

Ingredients:

Pasta:

4oz uncooked pasta penne

1 teasppon salt

1 teaspoon olive oil

Sauce:

2 oz pre cooked sweetcorn kernals

2 oz mixed peppers diced

1 small onion finely diced

2 oz courgettes finely diced

2 medium tomatoes finely chopped

2 tablespoons tomato puree

Salt to taste

2 teaspoons dried italian spice (oregano)

1/2 teaspoon pepper

2 chillies finely chopped(optional)

1 clove garlic finely chopped

1 tablespoon olive oil

Method:

1.In a pan heat the oil and add the onions and garlic.

2.Saute till translucent, add the tomatoes and cook till tomatoes soften and break up

3.Add the peppers,sweetcorn,courgettes and cook till tender.

4.Add the tomato puree, salt and pepper and chillies.

5.Add 3 tablespoons water and simmer until sauce is thick .

6.Add the italian spice stir and remove from heat.(Keep aside)

7.In a pan of boiling water add the salt and cook the pasta penne until cooked.( a la dente)

8. Drain the pasta and return to pan, add 1 teaspoon oil and mix so that pasta doesn't stick together.

9.Add to the cooked pasta 2-3 table spoon of sauce and toss.(Remainder of sauce can be refridgerated or frozen for later use)

10.Transfer the Pasta to a serving dish and grate some parmesan cheese over it before serving.

11.Serve with garlic bread and side salad.

Mexican Tortilla Wraps

Mexican tortilla wraps-A mexican spicy filling made from kidney,beans,onions,capsicums and sweet corn, wrapped in a wheat tortilla garnished with spicy salsa and salad.Healthy and appetising.

Ingredients:

4 oz precooked kidney beans
4 oz precooked sweet corn kernals
2 oz mixed colour diced peppers
1 small onion finely diced
1 teaspoon tomato puree
1/2 teaspoon chilli powder
1 teaspoon salt
1 tablespoon olive oil
3-4 tablespoons water
4 tortilla wraps
2-3 green chillies finely chopped(optional)
Side salad and salsa for serving

Method:

1.Heat the oil in a pan and fry the onions till translucent.Add the peppers and cook for another 5 minutes
2.Add the salt and chilli powder and green chopped chilies.
3.Add the tomato puree and water.Mix
4.Add the corn and kidney beans and cook for 5 more mins till water is absorbed.
5.Take off heat and keep aside.
6.On a griddle warm the tortilla wrap pace it on a plate and spoon the cooked mixture on it.
7.Roll the tortilla wrap in a tube and cut in half.
8.Serve with a fresh side salad and salsa.

Keri no Ras (Mango Ras)

Keri no ras(mango puree)-A simple and refreshing gujarati dessert, light and tasty to eat.Made from ripe fresh mangoes, chilled and served with puri.

Ingredients:

4 Ripe mangoes

1 tablespoon powdered sugar( optional if mangoes are not sweet enough)

Method:

1. Wash the mangoes and dry them.

2. Roll the mangoes between your hands to release the juices.

3. Skin and cut the mango into diced pieces, discard the stone.

4. Place diced mango pieces in a food processor.

5.Puree the mango.

6. Sieve the mango pulp to remove any fibres

7. Add powdered sugar only if the mangoes are not sweet enough.

8. Mix throughly and transfer to a serving dish.

9.Chill

Serve with plain puris.

http://simplysensationalfood.blogspot.com/2008/11/puri-fried-puffed-whole-wheat-flat.html

Tindora and corn sabji (dry)

Ingredients:

8 oz tindora washed and quartered
1 bowl sweet corn kernels
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powdersalt to taste
1 tablespoon tomato puree or paste
½ teaspoon mustard seeds
1/ teaspoon ground coriander powder
½ teaspoon ground cumin powder
1 tablespoon fresh chopped coriander for garnish
1 tablespoon oil
2 tablespoons water

Method:

1. Pour oil in a pan and season with mustard seeds.
2. Next add the garlic and sauté till the raw smell is gone.
3. Add the tindora, corn, turmeric, red chilli powder, salt , jeera powder, coriander powder. Mix
4. Add the two tablespoon of water to the tomato puree and add the vegetables. Stir fry till the vegetables are tender but still crisp .
5. Transfer to a serving dish
6. Garnish with fresh coriander.

Serve with rice or roti.