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Archive for the ‘-Cauliflower’ Category

Phoolgobhi

Broiled Cauliflower

Posted by vivnidhi on March 1, 2009

Feb_13

Broiled Cauliflower

I have not written anything besides Daring Bakers challenges for the past 3-4 months. Finally, I am back to writing something cause it does not involve any recipe. Just an idea!

I do this very often when I am in a hurry. Most vegetables get under broiler when I cannot dress them better…….most root vegetables ……and ah delicious onions. Almost any type of onion tastes amazing after a trip under the broiler.

Do you remember that I received frozen strawberries from Rena Basch of Locavorious. Well ! I also got a lb of frozen cauliflower. Yeah! thanks a lot Rena!! Cauliflower is a favorite of everyone in the house.

Before I go ahead with the minor detail of what I did with it, I must talk of asafoetida. I know its not a very pleasant smelling Indian spice but it’s almost irreplaceable with cruciferous vegetables. Even though packed with vitamins and minerals, cruciferous vegetables like broccoli, cabbage and cauliflower are notorious for their gas causing tendencies. Asafoetida (Heeng, a digestive aid ) used in very small quantities, nulls this effect and adds a wonderful aroma to the vegetables. Hardly a vegetable gets cooked in my kitchen without asafoetida. Asafoetida has a very unpleasant smell when it is raw but when it is cooked, the smell becomes quiet smooth and it is an integral part of Indian food and specially the lentils.

I will confess, I was not a fan of this spice for the longest time. My mother would often have to make a separate tadka (spices fried in oil) for me cause I would not eat asafoetida and my grandmother would not eat her daal without it! I never had a sibling but I am sure, my grandmother’s and my squabbles would have made my mother not miss having two kids :-). 

Fast forward to my kitchen, where I ruled after my wedding, I craved the authentic taste and asafoetida had to be there. I had brought with me from India the actual whole gummy asafoetida chunk and it was an effort in collaboration indeed when the husband and I would sit and break it using his weights 🙂 . Now, I have settled down to using the store bought powders (which are mixed with some grain or the other) but I do not mind it much. Garlic is a good substitute, if you do not want to use heeng, just use garlic. I believe it is a good idea to use either asafoetida or garlic when cooking cruciferous vegetables and greens.

The Recipe:

  • Cauliflower 1 lb. (about 4 cups broken flowerets)
  • Oil (Olive, Canola or vegetable) (avoid using extra virgin olive oil for this) 2 Tbsp.
  • salt to taste
  • Red Pepper flakes/ground black pepper 1/4 tsp.
  • asafoetida 1/4 tsp. or substitute 2 cloves minced garlic
  • Cilantro leaves for garnish a handful

OK, so I just like to break the cauliflower into big flowerets , if its frozen, that’s done for you too. Put the oven on for the top coil or the broiler. Adjust the rack to about 6″ from the top coil.  Mix all the ingredients well, except the cilantro.

To make cleaning easier , I line the baking tray with aluminum foil. Spread the cauliflowers on a baking tray. Keep checking the cauliflowers every 5 minutes or so to see if they are done. The cauliflowers should be ready in 10-15 minutes.  These can actually be seasoned as one pleases. Can be eaten as a snack or as a side dish to almost anything. Or these can then be wrapped in a spicy curry. Choices are endless.

This afternoon , I just used salt and asafoetida and that was delicious.

Feb_11  Feb_17

Perfect Lunch: Cauliflower with daal, rotis, yogurt and Papad

Posted in -Asafoetida, -Cauliflower, -Cilantro, Oil | 2 Comments »

American Chop Suey

Posted by vivnidhi on July 14, 2008

2July_68

The “AMERICAN CHOP SUEY”

Almost all restaurants serving Chinese food in India boast of the “American Chop Suey”.

American Chop Suey (also American Goulash, Chili-Macaroni, Chili-Mac, Mac ‘n Beef, Macaroni and Beef, or simply Macaroni) is an American pasta dish. The preferred name and recipe varies by region, for example, the name American chop suey is most prevalent in New England. Commercial preparations of this dish are commonly marketed as Macaroni and Beef. Classic American chop suey consists of elbow macaroni and bits of cooked ground beef with sautéed onions and green peppers in a thick tomato-based sauce. Though this decidedly American comfort food is clearly influenced by Italian-American cuisine, it is known as a chop suey because it is a sometimes-haphazard hodgepodge of meat and vegetables.………….source Wikipedia

Food historians generally agree that chop suey as we know it was invented in the United States in the mid-1800’s, possibly by one of the Cantonese immigrants who flooded California searching for work. Constrained by the lack of Asian vegetables, and trying to produce a Chinese dish palatable to westerners, a Cantonese cook stir-fried whatever vegetables were handy, added some meat or chicken, and served the finished product on a plate of steamed rice. He christened his creation, chop suey, which is the English pronunciation of the Cantonese words “tsap seui” (“tsa-sui” in Mandarin) which means “mixed pieces”. …………source Chinesefood.about.com

Anyway, American chop suey is quite a favorite of a lot of people and its quite wholesome and delicious too.  Here is a recipe that I learnt from a professional cook Mrs. Minocha in Aurangabad , India.

The recipe:  (4 servings)

For the Noodles:

  • Maggi/Ramen/Mama noodles  2 Packs (200 grams)

For the Sauce:

  • Garlic 7 cloves (minced)
  • Tomato sauce/Ketchup 1 cup
  • Soya Sauce 1 tsp.
  • Red chilli powder 1/2 tsp.
  • Sugar 1 1/2 Tbsp.
  • oil 1 tsp.
  • Corn starch 1 Tbsp. (called corn flour in India)
  • salt to taste

For the Vegetables:

  • Onion 1 sliced lengthwise
  • Green Bell Pepper/Capsicum 1 sliced thin
  • Cauliflower 3 Flowerets chopped
  • Carrots 2 sliced like matchsticks
  • Green Beans 7-8 french cut(lengthwise)
  • Soya sauce 1 Tbsp.
  • Crushed Black Pepper 1/2 tsp.
  • Oil 1 Tbsp.
  • Salt to taste

The actual recipe called for Mama noodles first boiled in salted water and then deep fried. I used Maggi masala Atta (whole wheat) noodles (available in Indian grocery stores) . Ramen noodles can easily be substituted. I did not use the masala sachet i.e. the seasoning. I sprayed the noodles with oil spray and put them in a preheated oven. 400 degrees F for 10 minutes. Make sure to keep moving them every 3-4 minutes to avoid them getting burnt.

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Noodles on the baking tray

For the Sauce: Heat the oil and fry the garlic for 1 minute.  Add tomato sauce, red chilli powder, salt , soya sauce and sugar. Add 1- 1/2 cups water. Let the whole thing come to a boil. Mix the corn starch with 1 Tbsp. cold water and add it to the sauce. Reduce heat to low and cook for 1 more minute. Orange color is added in Indian restaurants but I have never felt the need to do so.

For the vegetables: First par boil cauliflower in a little salted water. I used the microwave for 1 minute. Heat oil in a wok and fry onion for a minute. I use high flame for the vegetables. Next add the capsicum and cabbage. Next add carrot, green beans and cauliflower. Mix well. Next add salt, soya sauce and crushed black pepper . Mix well and turn off the heat. The key is to keep the vegetables quite crunchy.

July_67

Baked noodles, sweet & sour sauce and Chop Suey Vegetables

To assemble: First make a layer of the vegetables. Add fried noodles on top and pour the hot sauce on top of the noodles. Indianized American Chop Suey is Ready!!

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Dinner’s ready. The crunchy noodles had to be hidden cause the son couldn’t keep his hands off them!

This Indian-Chinese “American Chop Suey” (Shouldn’t we be thankful it does not involve more countries;) ) is headed to DK of DK’s Culinary Bazaar for AWED Chinese. This is the main course……….a complete meal in itself. Hence it is also headed to Archana of Archana’s Kitchen for Monthly One dish Meal event. Enjoy!!

Preparation time for this would be about 20 minutes and cooking time would be 25 minutes.

Posted in -Cauliflower, -Garlic, -Green Beans, -Green Bell Pepper, -Onion, -Tomato Sauce, -Whole wheat flour | Tagged: , | 25 Comments »

Here’s Hot and Sour Soup

Posted by vivnidhi on May 31, 2008

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This is a big favorite in  the house with “Indian Chinese” food. So, here’s a soup- Chinese but completely Desi. Credit for this recipe goes to Mrs. Minocha of Aurangabad, India who taught us to cook Indian Chinese food. A lot of my friends and I have learnt some good cooking from her.

The Recipe:

  • Green Bell Pepper 1 chopped coarse
  • Cabbage 1/2 cup chopped thin
  • carrots 2 cut into cubes
  • Green Beans chopped into 2 ” lengths 1/2 cup
  • cauliflower 2 flowerets broken into smaller pieces
  • garlic 6-8 cloves minced
  • Soya Sauce 4 Tbsp.
  • Vinegar 1 Tbsp.
  • sugar 1 tsp.
  • Black pepper powder 1/2 tsp.
  • Red chilli powder 1/2 tsp.
  • Cornstarch 3 Tbsp.
  • Vegetable Oil 1 tsp.
  • Spring onions 1 bunch chopped fine
  • Boiled egg whites 2 chopped (optional)
  • Salt to taste

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Getting ready for the soup

Heat the oil and fry garlic for a minute.

Add cauliflower, french beans and carrots. Fry a little more till they soften a wee bit.

Add red chili powder and 6 cups of water. Let the water come to a boil and then add soya sauce, sugar, vinegar, bell peppers and cabbage. Boil the soup for a couple of minutes more.

Lastly add spring onion and black pepper powder. Make a paste of cornstarch in cold water and and add to the soup. Taste for salt and vinegar. Add more if desired and serve hot.

Bow when you are praised;)

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The soup’s hot!!

I would like to send this as an entry to Eat Healthy – Fiber Rich, an event hosted by Sangeeth.

And yes, this is also my entry to Fortune Cooking Contest hosted by Nithu & Shriya. It is dedicated to my mother whose sun sign is cancer, hence she qualifies with the cauliflower entry and she loves the soup too.

Now, are there any other events missing my entries??

Posted in -Cabbage, -Carrot, -Cauliflower, -Garlic, -Green Beans, -Green Bell Pepper, -Spring Onions, -Tofu, Eggs | Tagged: , , | 5 Comments »