Make a soft gluten-free non-sticky Sabudana Khichdi, a pilaf with my mother-in-laws secret tips to make this popular snack and breakfast item.
Cauliflower Curry
Not because I don’t want to but because I have to go for an evening walk (Doctors orders) and by the time I come back the kids are on the net and unless there is something urgent I don’t want to chase them away.
Also since I am a “two finger typer” and I use the same to fingers for the mouse handling both home and at work the fingers have started protesting and I have been warned by our programmer that I am heading towards Carpal Tunnel Syndrome and to take care, I am scared. I take breaks and give up computers in the evening.
Coming to today’s post..
Has it happened to you that you have only 2 cups of cauliflower, 2 tomatoes and 7 small onions ½ a cup green chutney,1 capsicum and you need a vegetable dish with gravy? This is exactly what happened to me a few days ago and here is what I managed to get out of my meagre pantry.
Ingredients:
2 cups cauliflower cut in florets
1 capsicum cut in big pieces
10-13 cashew nuts
6-7 onions
10 cloves garlic (I know its tooo much please reduce it to suit your tastes)
2 teaspoon ginger
Ghee
Jeera/cumin seeds/jeerigi
1 inch cinnamon
3 cloves
1 green cardamom
½ cup green chutney
2 tomatoes
1 teaspoon kasuri methi/fenugreek
Haldi
½ teaspoon meat masala
3 tblspn tomato ketchup (optional)
½ cup curd
1 tblspn cream
Salt
Method:
1. Steam the washed cauliflower florets in very little water till you get the aroma of cooked cauliflower, Switch off the gas. Do not throw away the water.
2. Grind to paste the cashew nuts, onion, garlic and ginger.
3. Heat ghee in a kadhai/ wok. Add the jeera, when it splutters add the cinnamon, cloves and cardamom. Sauté till you get a nice aroma.
4. Add the onion paste to the kadhai and stir fry till the paste dries up a bit.
5. Meanwhile grind the tomato. Add to the kadhai the green chutney, tomato and haldi. Stir fry till this too dries up a bit.
6. Add the meat masala, tomato ketchup (if using) and the cauliflower with the water , salt. Mix well. Cover and cook for about 5 minutes.
7. Beat the curd and cream together. Add to the cooked vegetable add the capsicum and stir well. Let it bubble for about 2 minutes and then cover and keep off the gas.
Remember your vessel is hot and the vegetable will continue to cook.
Also since my family does not like their capsicum cooked in this kind of vegetable I mix it in the end you can mix it up earlier with the cauliflower.
Sending this to Pari’s Curries only.
Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.
Archana
Priya's Feast says
Good to know ur healthy lifestyle...I wish i cud get away from net and do lots of walking :)....The curry luks so yum...
Priya says
Oh god, Archana take care of u dear, btw curry looks super delicious and inviting..
Vatsala. says
Nice recipe.
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Hamaree Rasoi says
Do continue with your evening walks dear...Health comes first.
Nice, comforting gravy..
Deepa
Hamaree Rasoi
Mythreyi says
Looks Yummm, always love Cauliflower in Gravy... any reason you did not name this delicious? 😉
-Mythreyi
Yum! Yum! Yum!
Kaveri says
Take care Archana, Health is wealth
Herbs & Flowers: Spring Onions
Archana says
@Thanks Mythreyi I was just checking up if you go thro my entire post ;)lol
All my friends thanks . I plan to take it easy for some time now.
Prabha R says
HI, First time here. you have a beautiful blog and yummy recipes, Happy to follow you :)..