Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, November 15, 2010

Cauliflower in Cashew-Peanut Gravy

Recipe No: 123
If you are not a Cauliflower fan, then chances are there, that this will change your whole outlook about Cauliflower. If you guess that this dish will taste like Peanut or Cashew nut, then you are in for a surprise on tasting. There is something  very addictive about this preparation, which is a very easy, rich and delicious. It can be served with flat breads of your choice.
Ingredients                                        Serves 4
  • Cauliflower florets…………………3 Cups (Cut into bite size pieces, wash and drain)
  • Oil……………………………………....3 Tablespoons
  • Peanuts……………………………….1/4 Cup
  • Cashew nuts………………………...1/4 Cup
  • Onion Chopped finely…………....1 Cup
  • Ginger-Garlic paste……………...1 ½ Teaspoons
  • Red Chilly powder………………..1 Teaspoon
  • Coriander Powder…………….….2 Teaspoon
  • Turmeric powder…………..…….1/4 teaspoon
  • Garam Masala Powder…………1/2 Teaspoon
  • Tomato chopped………………….1/2 large
  • Cream or milk….………………....1/4 Cup
  • Coriander leaves chopped …….3 Tablespoons
  • Salt to taste
Method of Preparation
  1. Heat Oil in a pan on medium heat and fry the Peanuts and the Cashew nuts until golden brown.
  2. Remove it from the Oil and when slightly cooled grind it into a smooth paste using only just enough water.
  3. To the rest of the Oil in the pan add chopped Onion together with Salt and saute till it starts to brown along the edges.
  4. Add Ginger Garlic paste and continue sauteing till the raw smell is gone and Onion starts to brown.
  5. Add Red Chilly powder, Coriander powder, Turmeric powder and Garam Masala powder and saute till the raw smell is gone for about a minute.
  6. Add chopped Tomato and the ground Nut paste and saute till Oil starts to ooze out.Stir now and then.
  7. Add a cup of water to dilute the gravy and add the Cauliflower florets; mix well; close the pan and let it cook for 8 to 10 minutes on medium heat. Don’t let the florets fall apart. Cook only till it is just cooked.
  8. Add Cream and Coriander leaves, mix well and let it start to boil along the edges. Adjust the Salt level.
  9. Switch off the heat, close the pan and let it sit for 15 minutes before serving.
Notes:
  • If Cauliflower is pretty fresh and clean just wash and drain them. But if it is not so fresh and have some marks on top, chances are high that there are some worms playing ‘peek-a-boo’ inside. So while cleaning Cauliflower put them in salty water for 5-10 minutes. This will bring out all the worms (if any) that are hiding inside, out. Wash it again to get rid of the extra Salt and drain.
  • This dish has a tendency to thicken as it sits. So keep that in mind while adjusting the level of gravy.
  • Since there are nuts in the gravy, chances are there it may stick to the bottom of the pan. So stir it now and then.
 





Make it, enjoy the deliciousness and 
serve it to your family with love...

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