We were out with the folks at a very nice Indian resto last night, Mr. Maharaja, across from the Manulife Center. The service is always a bit slow, but the wait is worth it. We took half of it home. We also just learned that they now deliver! Everything comes in nice copper bowls, great pappadums and dips, great chicken korma, delish butter naan, and for the spice fanatics, you won't be disappointed. Mmmmm....as the folks are regulars, we also generally get free dessert when we go. Last night, it was a scoop of lovely pistachio ice cream.
Cauliflower - and potato - just made for curry. Yummmmm.....
Aloo Gobi
Cav, are these good recipes? I didn't search through all of the recipe sources to find the best one since I'm not familiar with the dish. --- BBB
ALOO GOBI
Courtesy of BumbleBeeBoogie
INGREDIENTS
1/2 kg potatoes,boiled, peeled and cut into small pieces
2 onions
chopped 4 green chilies
chopped 2 tomatoes
chopped 3 tbsp. oil Mustard and cumin seeds for seasoning
1 tsp. coriander powder
1 sprig curry leaves
Salt to taste
Coriander leaves for garnishing
METHOD
Heat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.
-----------------------------------
Here's another recipe; it seems there are many varities:
ALOO GOBI
Courtesy of BumbleBeeBoogie
1 cauliflower
4 potatoes
1/4 cup Oil
1 tsp cumin seeds
1 inch piece ginger
3 cloves garlic
3/4 tsp turmeric
1 tsp red chili powder
3 tomatoes
1 tsp garam masala
2 tsp coriander powder
Cut cauliflower into flowerets. Cube potatoes.
Heat oil and saute cumin seeds for about a minute. Add garlic and
ginger, stir and add potatoes. Bhoona*, add turmeric and chili
powder, and bhoona again. Add tomatoes and simmer for about 5
minutes.
Add cauliflower and high heat for about a minutes.
Lower heat, cover and let simmer for about 15 minutes. Curry should
be damp-dry.
Bhoona is a technique that is essential to Indian cooking. The
bhoona technique means that the mixture is cooked over medium-high
heat, with constant stirring to avoid scorching, until all liquids
are reduced and the spices coat the meat like a paste. About 1/2
cup of water can then be added, the dish covered, and a gravy
created as the dish becomes liquified again.
I like my aloo gobi delicately spiced, and not saucy. Gautum would be the expert here. Last time I did it, the potatoes and cauliflower were deep-fried just until golden, drained thoroughly, then quickly sauteed with the aromatics and spices. It was very good.
Yes - Cav is right - if u want a brilliant aloo gobi, then make sure that you deep fry the potato and cauliflower first. And it should be dry....
Gautam's help needed
I just sent a PM to Gautam asking for his opinion re Aloo Gobi.
http://www.google.com/search?hl=en&ie=ISO-8859-1&q=Aloo+Gobi+recipe&btnG=Google+Search
BBB
This is the basic recipie - however as I mentioned before, I deep fry the cauliflower and potatos beforehand....
Ingredients
Cauliflower 1 medium sized
Potatoes 2 medium sized
Green Chillies 3
Ginger 2 inch piece
Oil 3 tbsps
Cumin Seeds 1 tsp
Turmeric Powder ¼ tsp
Red Chilli Powder ½ tsp
Coriander Powder 2 tsps
Salt to taste
Fresh Coriander Leaves ¼ bunch
Method of preparation
Separate the cauliflower into large florets. Wash thoroughly and drain.
Peel, wash and cutpotatoes into one inch sized cubes. Clean, wash and finely chop coriander leaves.
Remove stems, wash and slit green chillies. Peel, wash and cutginger into julienne.
Heat oil in a kadai, add cumin seeds. When they crackle, addginger julienne andgreen chillies. Sauté for half a minute. Addvegetables and stir.
Add turmeric powder, red chilli powder, coriander powder and salt. Sprinkle some water, cover and cook till done.
Garnish with chopped coriander leaves and serve hot with rotis.
Gautam
Gautam, thank you. Cav, does that sound like your favorite method?
BBB
If you dont deepfry before hand - then the cauliflower and potato become soft due to cokking with water - deep frying retains the crunchiness !!!!
Want some more cauliflower recipies ?
Incidentally, BBB, a kadai is sort of like a double-handed sautier, deeper than a frying pan, but more shallow than a dutch oven.
More like a wok with a heavy bottom made out of cast iron....
Even better then
How is it shaped then...conical, with a flat, heavy bottom?
Gautam
Gautam, YES! I love cauliflower. And I especially like the new hibred Broccoflower vegetable that is a blend of broccoli and cauliflower. It looks like a green head of cauliflower and tastes like a blend of the two vegetables.
What is Broccoflower?:
http://food.oregonstate.edu/v/brocco.html
Here's a great site:
http://www.frontrangeliving.com/garden/Brassicas.htm
BBB
Ingredients
Cauliflower Florets 400 gms.
Oil 1 tbsp.
Mustard Seeds 1 tsp.
Yogurt 3/4 cup
Coriander Leaves (chopped) 1/3 cup
Green Chillies (chopped) 1/2 tsp.
Salt to taste
Onions 2 medium sized
Garlic (chopped) 1 tbsp.
Ginger (chopped) 1 tbsp.
Red Chillies Whole 4
Cloves 6
Green Cardamoms 3
Turmeric Powder 1 tsp.
Cumin Powder 1 tsp.
Method of preparation
Grind onions, garlic, ginger, whole red chillies, cloves, green cardamoms, turmeric powder and cumin powderto a fine paste. Add curd and salt to this. Mix well. Add cauliflower florets and let it marinate for twenty minutes.
Heat oil in pan, add mustard seeds, let them crackle. Add chopped green chillies and sauté for ten seconds. Add marinated cauliflower and cook for five minutes on high heat, stirring constantly.
Chuck into a preheated oven in a baking dish, cook till golden brown and crisp
Sprinkle corriander leaves on top and serve hot
If you want it to be less spicy, omit or lessen the green chillies...
Broccoflower recipes
Broccoflower And Roasted Yellow Pepper Salad
Yield: 6 Servings
Ingredients
1 lb broccoflower florets
1 lg garlic clove; minced
1 lg shallot; finely diced
2 tb red wine vinegar
1 ts balsamic vinegar
salt and pepper to taste
6 tb olive oil
3 Roma; (plum) tomatoes,
-- diced
1/2 c black imported olives; such
-as Kalamata or
-- Nicoise, pitted and
-- chopped
2 yellow bell peppers;
-roasted, diced, see
-- cook's notes
1 tb minced fresh parsley
1/2 c crumbled Feta cheese
garnish: sprigs of Italian
-parsley
Instructions
Cook's notes: You can purchase prepared roasted bell peppers. Often they are combined with red bell peppers. Either red or yellow can be used in this recipe. Drain them well before using. If you prefer to roast them
yourself, line a baking sheet with a large sheet of aluminum foil. Place
the peppers in a single layer on foil. Place under broiler so that the
tops of the peppers are about 4 inches below the heating element. Broil
4-6 minutes, or until peppers are lightly charred. Turn with tongs and
repeat procedure until all sides are lightly charred. Remove from oven and enclose peppers in foil; allow to rest 5 minutes. Open foil and allow
peppers to cool enough so that you can peel off the skin and remove the
seeds.
1. Cook broccoflower in a large pot of boiling, lightly salted water until
tender-crisp; drain and shake off any excess water. Set aside to cool.
2. In a small bowl, combine garlic, shallot, vinegars, salt and pepper;
stir to combine. Whisk in olive oil. Taste and adjust seasoning. Stir in
tomatoes and olives; set aside.
3. Place broccoflower in a large bowl. Add bell pepper, parsley and Feta.
Gently toss. Add vinaigrette. Gently toss.
Presentation: Place on 6 salad plates. Garnish with sprigs of Italian
parsley.
Yield: 6 servings
Nutritional information (per serving): 230 calories, 4.9 grams protein,
12.3 grams carbohydrates, 18.5 grams fat, 72 percent calories from fat, 8.3
milligrams cholesterol, 170 milligrams sodium
This recipe was adapted from "Vegetarian Cooking for Everyone" by Deborah Madison.
---------------------------------
Broccoflower Archer
Yield: 1
Ingredients
1 garlic clove; minced
1/2 ts dried hot red pepper flakes;
- or to taste
2 ts olive oil
1 head broccoflower*; (about 2
- pounds),
1 ; trimmed and cut
1 ; into 1-inch
1 ; flowerets
1 c water
2 ts balsamic vinegar
1 tb unsalted butter
5 fresh large basil leaves;
-cut into thin
1 ; strips
1 tb freshly grated parmesan
Instructions
*available at most supermarkets
In a large skillet cook garlic and red pepper flakes in oil over moderate
heat, stirring, 1 minute. Add broccoflower and saute over moderately high
heat, stirring frequently, until it begins to brown, about 2 minutes. Add
water and cook, covered, 5 minutes, or until broccoflower is just tender.
Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted. Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.
Serves 2 to 4.
Gourmet March 1996
Converted by MC_Buster.
Per serving: 187 Calories (kcal); 21g Total Fat; (95% calories from fat);
trace Protein; 2g Carbohydrate; 31mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
--------------------------------
Broccoflower With Orange Jalapeno Sauce
Yield: 6
Ingredients
1 md head broccoflower
1/4 c water
1 juice and grated rind of 1
-orange
1 jalapeno; finely chopped
1/2 clove garlic
2 tb olive oil
1/4 c plain or orange-flavored
-club soda
1/4 ts nutmeg
1/2 ts salt
1/2 ts freshly ground black pepper
Instructions
Remove the outer leaves and stems of the broccoflower and break into
florets. Wash the florets, place in a microwave safe bowl with 1/4 cup
water, cover with plastic wrap, and cook on HIGH in a microwave for 5 to 6 minutes, or until the broccoflower is tender. Or steam over hot water on
top of the stove for 10 to 12 minutes or until tender. Drain and place in
a serving bowl.
While the broccoflower is cooking, place the orange juice and rind,
jalapeno, and garlic in a food processor fitted with a steel blade and
chop. Add the oil, club soda, nutmeg, salt, and pepper and blend until
smooth.
When the broccoflower has finished cooking, heat the sauce in the
microwave on HIGH for I minute, or in a saucepan over low heat for 4 to 5
minutes. Pour over the broccoflower florets and serve. Discard any
leftover sauce, as it will not keep.
SERVING SUGGESTIONS: This method of preparing this hybrid vegetable gives it a real zip. It's impressive served with a grilled salmon or broiled
chicken.
Per serving: 42 Calories (kcal); 5g Total Fat; (95% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom
-------------------------------
Broccoflower Stir-Fry
Yield: 8 Servings
Ingredients
2 tb olive oil
2 tb gingerroot; peeled, chopped
2 tb shallots; peeled, chopped
1 ts garlic; minced
1/2 bell pepper, red; seeded,
--chopped
1/2 bell pepper, yellow; seeded,
- -chopped
1 lg broccoflower bunch; cut into
- -bite-sized flor
2 tb worcestershire sauce
1 ground pepper
Instructions
In wok over medium high heat or electric skillet set at 350 degrees,
heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes,
or until gingerroot and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender. Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of
cal from fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Woman's Day) Vol III, No. 5
-------------------------------------
LOW-FAT BROCCOFLOWER STIR-FRY
2 tbsps. gingerroot, peeled, chopped
2 tbsps. shallots, peeled, chopped
1 tbsp. garlic, minced
1/2 red pepper, seeded, chopped
1/2 yellow pepper, seeded, chopped
1 large broccoflower bunch, cut into bite-size florets
2 tbsps. worcestershire sauce
ground pepper
In wok over medium high heat or electric skillet set at 350 degrees, using a pastry brush, bush a small amount of oil in pan. Add gingerroot, shallots
and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are
tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender. Season with Worcestershire sauce and pepper.
Makes 8 servings.
Calories.....45.....Fat.....0.8 g.....Carbs.....7 g.....Chol.....0
mg.....Sodium....17 mg.....Fiber.....2 g.
Cav and Gautam
Cav and Gautam, I have great difficulty with very spicy foods. And you ask why I moved to Albuquerque, New Mexico?
If you want to see a grown woman sitting in a restaurant with tears running down her cheeks as she gulps pitchers of ice water, try taking her to an Indian, Thai or Mexican restaurant and watch her try to eat those extra hot spicy foods. It's a pitiful sight.
Why are some people unable to handle spicy-hot foods?
BBB
Oops !! So you better not try any of my recipies then....
You might want to call the fire brigade
My ex hub was (probably still is...) a good cook. In his progress from cooking at home as a teen because his mother was such, mmm, a limited one, did I tell you about the jello with mustard?, he tried every one of about five pasta recipes printed in the New York Times, based on the recipes at Le Cirque. Those recipes were keepers. And one involved sauteeing cauliflower flowerettes with what, I am having trouble remembering. Some pancetta, some chili flakes... olive oil. Hmmm, I'll ask him and post it later here.
After he tried the five recipes they became standards at our house for both of us to cook, but the cauliflower recipe got aced out by Le Cirque's pasta primavera, and one with broccoli and anchovies and chili flakes and garlic. That article might have also been where we got the farfalle with spinach in butter, finished with ricotta + parmigiano, then lemon, another keeper. Or, eek, I may still have the wizened old piece of newpaper in my Notebooks.
I do gourmet cooking every day. People say they like it when they eat it. And then when it comes request time, what do they want me to prepare?
My home made macaroni and cheese.
Go figure.
