Tag Archives: Indian

Unfashionable Cauliflower – a retrospective (plus a recipe for Aloo Gobi)

Yet again, the subject of the poor, ganged-up-on, unpopular cauliflower has reared its curly head on the telly.  It always makes me really cross when people talk about unpopular foodstuffs.  Would the average shopper be happier if it had ‘Louis Vuitton’ stamped on every floret?  Or perhaps the Nike Turnip would prove to be a hit?  Fendi Fennel… stop me now – I’m only pretending that I know some designers.

Cauliflower is lovely and I shall prove it.  Read this article wot I wrote in May last year.

Now go and buy a cauliflower.

Than, if you want to be exotic, try this quick and delicious recipe for Aloo Gobi, a North Indian/Pakistani dish  made with cauliflower, potatoes and Indian spices.  My friend Ila also puts a handful of frozen peas in it at the potato stage.

ALOO GOBI

Utensils:
1 x large saucepan
1 x vegetable peeler

Ingredients:
3 tablespoons oil
1 medium onion – finely chopped
1 clove garlic – chopped
1 green chilli – chopped
1 inch / 2.5cm ginger peeled and finely chopped
2 medium potatoes – peeled and cut into smallish chunks
1 tsp coriander powder
1 tsp ground cumin
½ tsp turmeric
1 medium cauliflower cut into florets
a dash of lemon juice
a little salt
½ tsp garam masala

Method:
Heat the oil and fry the onion, garlic, chillis and ginger until just tender.
Add the potatoes and fry for another 2-3 minutes
Add the spices except for the garam masala, and mix well
Add a tablespoon of water, cover the pot and cook
When the potatoes are al dente add in the cauliflower.
Replace the lid and cook until the cauliflower is just soft
Add a sprinkle of lemon juice, salt and garam masala and stir well
Serve with naan or parathas

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Filed under Food, Recipes, Regional

Breakfast is all the Raj! So here is a recipe for Kedgeree

Kedgeree is a simple and highly nutritious dish which originated in India.  The Indian version contained lentils, rice and onion and was known as khitchri.  The English, of course, anglicized it, hence ‘kedgeree’, and adapted it in the 18th century to suit their taste by adding boiled eggs and fish.

It is frequently served as a breakfast dish, but also makes a delicious light lunch or supper.  Personally, I love a big breakfast, particularly as I’m not a morning person, as it gives me energy and I feel much more cheerful and ready to face the day.  Sadly, I usually just stuff down a slice of toast and consequently I’m really flagging by 11 o’clock. 

I had a seriously good fry up this morning at the Antiques Market; Steve excelled himself and topped it off with a couple of thick slices of black pud.  Cured my hangover a treat.

For more breakfast ideas, see my previous post.

KEDGEREE

Utensils:
1 x medium saucepan
1 x large saucepan with a lid
1 x small saucepan
1 x small frying pan
1 x chopping board

Ingredients:
1lb / 480g smoked haddock
½  pint / 300ml milk
1 pint / 600ml water
6oz / 180g long grain rice
1 pinch chilli powder
2oz / 60g butter
1 medium onion – finely chopped
2 eggs – hard boiled and roughly chopped
lemon wedges to garnish and squeeze
Fresh chopped parsley to garnish

Method:
Pour the milk into the medium pan and heat to a gentle simmer
Add the fish, topping up with a little water if necessary so the liquid just covers the fish
Poach for about 8-10 minutes or until just cooked
Remove the fish from the pan and remove the skin and bones
Break into flakes with a fork
Boil the water in a large pan and add the rice
Give it a stir, put the lid on and simmer until all the water has been absorbed
Add the chilli powder and any salt and pepper if you wish
Heat half an ounce of butter in a frying pan and add the onion
Cook gently until soft and transparent then remove from the heat
Stir the remaining butter into the hot rice then add all the other ingredients
Garnish with a sprinkling of parsley and the lemon slices

7 Comments

Filed under Food, Nutrition & Sensible Eating, Recipes