Cauliflower with Red Pepper Sauce

I came across this delicious cauliflower recipe on FoodNetwork.com as I was looking for a new dish to try for a luncheon with a vegetarian friend. I added a slight twist and used ready made roasted peppers to make it even quicker.

You can use any spice seasoning that you have – on my most recent trip to Baltimore, I discovered McCormick’s new Jalapeño,  Sriracha and also Chipotle seasonings which would work well.

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Ingredients

2-4 tablespoons olive oil

1 medium head cauliflower, cut into florets (3-4 cups)

1/2 teaspoon salt and a few grindings of black pepper

4-5 cloves of garlic

1 red pepper, roasted, seeded and chopped or (Jar of roasted red peppers, drained )

1/2 teaspoon red chili flakes   OR

1/2 – 1 teaspoon Mc Cormick Siracha seasoning  or cayenne pepper

2 tablespoons greek yogurt ( or plain yogurt strained in a cheese cloth or paper coffee filter)

2 tablespoons dry breadcrumbs

1 tablespoon sesame seeds

3  tablespoons chopped cilantro

Preparation

Preheat the oven to 400.

Mix the cauliflower with 2 tablespoon olive oil and salt and pepper, and spread on a baking sheet.  Roast in the oven for 15 – 20 minutes, stirring half way .

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Heat the remaining 1 tablespoon oil in a small saucepan, add the garlic cloves and saute for 1-2 minutes. Add the red pepper or (drained roasted red pepper )and the seasoning of your choice. Cool for a few minutes. Pour into a blender along with the yogurt and blend to smooth puree. Mix in 2 tablespoons chopped cilantro.

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Before serving, toss the red pepper sauce with the cauliflower and simmer for 2 minutes. Add the breadcrumbs and sesame seeds, and heat through.

Garnish with remaining chopped cilantro.

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Poha

Poha, also called Pohe, is beaten or flattened rice – a popular dish from the state of Maharashtra. Though traditionally eaten for breakfast or a snack, it is a super quick option for any meal.

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Ingredients

1 cup Pohe (raw beaten rice) – the medium to thick variety

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1 tablespoon oil

1 teaspoon black mustard seeds

2-3 tablespoon onion, finely chopped

1-2 small green chillies, slit

a few curry leaves (optional)

1/8 teaspoon turmeric powder

1 teaspoon salt

1 small potato, boiled and cubed (optional)

1/2- 3/4 cup frozen peas, thawed (optional)

1/2 lime

2-3 tablespoon cilantro leaves chopped

Preparation

Place the raw poha in a sieve and rinse it with water for a minute or two. Set aside.

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Heat oil in a saucepan and add the mustard seeds. As the seeds start to pop, add the onion and saute for a few minutes till it becomes light brown. Add the green chillies and curry leaves, and stir for 30 seconds.

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Add the turmeric, salt and potatoes and the rinsed poha Stir until combined and add one or two tablespoons of water, if the mixture looks dry.

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Cover and cook over low heat for about 3 minutes.  If adding peas, add the peas and continue to cook for another minute. Squeeze the lime  and garnish with chopped cilantro leaves.

 

 

 

 

Spicy Swiss Chard , Spinach and Corn

My very good friend from Spain introduced me to Swiss Chard. She told me she would buy it regularly, but the stores in Columbia didn’t carry it at the time. So, she asked one of them to stock it for her. Now I know why; it is a delicious leafy green vegetable which is full of antioxidants, Vitamin K, and Calcium. It’s easy to digest and all of the nutrition is great for bone health!

The first time I made it I combined it with baby spinach because I had some left over from a previous meal. It cooks quickly and is easy to make – Swiss Chard has become a frequent guest at our table. Instead of corn, you could add Paneer (Indian cottage cheese), tofu cubes, or mushrooms!

Ingredients

4-5 cups Swiss Chard leaves, chopped coarsely (discard the the thick stems)

4 cups baby Spinach (or regular Spinach)

2 tablespoons oil

2 teaspoons cumin seeds

2 teaspoons mustard seeds

2 green chillies, cut fine

1 cup onions, cut fine

1 teaspoon garlic paste

1 teaspoon ginger paste

1/2 teaspoon turmeric

1 teaspoon salt

1 cup corn, cooked

Preparation

Put a large pot of water on high heat. When it starts boiling, add the swiss chard and cook for about 3 minutes. Add the spinach and cook for an additional 30 seconds. Drain, saving about 1/2 cup of the water. Blend the greens with this water until smooth.

Heat oil in the same pan; add the mustard seeds and cumin seeds. Stir for 1 minute till the mustard seeds start to pop. Add the onion and green chilies and cook until the onions become light brown in color.

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Add the blended greens , salt and turmeric; stir for 2 minutes.  Add the corn; simmer for a few minutes until done.

Black-Eyed Peas Stir Fry

Black-eyed peas are one of the most versatile legumes to make. They are very nutritious – high in iron, Vitamin B, C, zinc, soluble fiber and protein. Down here in the South (we live in South Carolina), black-eyed peas are traditionally eaten on New Years Day as they are considered to bring “good luck” for the coming year. I use canned or dried… depending on how much time I have to prepare the meal. If using the dried beans I soak them overnight with a pinch of baking soda, which reduces the cooking time. We (and most Indian families) have a pressure cooker, which makes it even quicker to cook dried beans and lentils – black-eyed peas cook in 5 to 7 minutes with a pressure cooker, versus 45 minutes to an hour on the stove top. This recipe is very flavorful and a good one for children as well. IMG_1963

Ingredients

2 cans black eyed peas, drained and rinsed OR .. 1 cup dried black-eyed peas, soaked overnight and cooked in water for about 45 minutes till peas are tender  (just reserve about 1/2 cup of the liquid)  Cooks to about 2 cups of cooked peas. 1 tablespoon oil 1 teaspoon cumin seeds 1 small onion, chopped 1-2 whole green chilies, slit 1 teaspoon salt lemon juice 1 tablespoon cilantro leaves, chopped (optional)

Preparation

Heat the oil in a saucepan and add the cumin seeds. When they start to sizzle, add the onions and sauté for 3 minutes until light brown. Add the green chilies and stir for 30 seconds. IMG_1956 Stir in the cooked black-eyed peas and salt, stir for a minute and add about 1/2 cup water and simmer for about 3 minutes. IMG_1955 Stir in lemon juice and garnish with cilantro.

Moong Dal with Zucchini

Some years ago I came across a great recipe for “Moong Dal with Doodhi” in a cookbook written by a family friend in Hyderabad.  It somehow occurred to me that I could adapt the recipe substituting zucchini instead of doodhi, an Indian vegetable that is difficult to find here. The zucchini is practically invisible in this dish so perfect for those who don’t care for vegetables!

It is flavorful, fast and simple to prepare and also freezes well. It is a perfect side dish with dinner or you can roll it up in a chapati or pita bread to make a wrap.

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Ingredients

3/4 cup yellow moong dal, washed and set aside

2 cups coarsely grated zucchini

1 tablespoon oil

1/2 teaspoon mustard seeds

1 dried red chili (or fresh green chili)

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric

1 teaspoon salt

1/2 – 1 teaspoon chili powder

1 teaspoon cumin powder

1 tablespoon coconut powder (unsweetened), optional

Cilantro leaves, chopped, for garnish

 

Preparation

Mix the dal and zucchini in a bowl and set aside for 1 hour.

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Heat oil in a  1 1/2 quart saucepan over medium heat. Add the mustard seeds, cumin seeds and red chili. When the mustard seeds start to splutter or pop*, add the dal and zucchini mixture and stir for 3 minutes.

Add the turmeric and about 1/4 cup water, cover and cook over low heat for about 5 minutes until nearly dry.

Add salt, chili powder, cumin powder and coconut powder – stir fry for about 2-3 minutes until done.

Garnish with chopped cilantro.

*Note: Make sure your oil is hot when the seeds go in—if they heat up with the oil, they’re likely to overcook and burn without popping. When the seeds start popping, I put on a lid or splatter guard until they stop, then add the other ingredients to cool down the pan. Don’t keep the lid on too long though, as mustard seeds can burn quickly.

 

 

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