Thursday, March 26, 2015

Cauliflower Curry ~ Side Dish for Roti | Lunch Box Series : LBS#79

For the final day under Bookmarked Recipes, I have a simple Cauliflower subzi. I love cauliflower, atleast to look at and enjoy how pretty it looks. Well true, most times when it is in season, that's what I seem to do. Buy big flowers and completely forget that it's lying around the fridge. When it is other months, I ardently think about ways I would cook with cauliflower and very religiously note down recipes that I would want to make during the season.

Only seasons come and go and my list will ever be growing longer and longer. And I won't be anywhere close to even attempting to do one recipe from my list. There was this other day when we had a huge flower and it was a non veg day of the week. While we were making Mutton Keema for the rest, I decided I would make some Cauliflower Subzi for Amma and myself. This particular Cauliflower is my favorite version and I made excess as I knew my colleagues like it.

Amma called up later, asking why I had cooked so much for her. She said she doesn't like cauliflower. I was surprised. I never realized she doesn't particularly like it. Somehow I hadn't taken that information very seriously. Anyway my colleagues loved it and I was again thinking I must make another version soon. Back home when I was telling Amma about the afternoon lunch, she suggested I make another version that she was talking about.

So after couple of days, this subzi was prepared for my lunch. This is no Onion, no garlic recipe and tastes great with rotis. Or even mild pulaos. The other subzi that's almost similar to this in texture is this Aloo Gobi Subzi, which tastes great with rotis too.

After a long time I am showcasing my actual lunch box. I have been taking rotis for my lunch and along with this cauliflower curry, I had chow chow channa dal kootu and curds.

Cauliflower Curry

Ingredients Needed:

Cauliflower florets - 2 cups
Oil for deep frying

Spice powder

Fennel Seeds - 1 tsp
Dry Ginger - 1"

Dry roast the spices and make a paste with water. Keep it aside.


For the gravy

Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Tomato puree - 1 cup
Salt to taste
Turmeric powder a pinch

How to make curry

Wash and prep the florets. Soak in hot salted water and remove.

Dry pat and let it get dried completely.

Heat a kadai with just enough oil for deep frying, and deep fry the florets. Remove to a bowl and keep it aside.

Heat a non stick pan with oil, temper with mustard and cumin seeds. Then add the fennel and sonti paste and mix well. Add water and bring to boil. Now add the tomato puree and red chili powder along with salt and turmeric powder.

When it thickens a bit and the sauce gets cooked well, add the fried cauliflower and combine everything well.

Simmer till the curry gets cooked well and the cauliflower is nicely coated with masala.

Serve with rotis.


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Wednesday, March 25, 2015

Tomato Biryani | How to make Thakkali Biryani

For the second day under Bookmarked recipes, I decided to make the Tomato Biryani when Padma had made it couple of months ago. I was so taken in by the way it looked and I had to make it.

While Tomato Pulao that Amma makes, is an absolute winner, I thought I could try a more spicy version and see how my family likes. Everybody loved it when I had made and apart from the Chettinad Vegetable Biyani, this comes second in oft request biryanis in recent times. And I just realized that I have another Tomato Biryani if you are interested. This is what happens after cooking up so many dishes I guess!







Tomato Biryani

Ingredients Needed:

Basmati Rice - 1 cup
Water - 1 cup
Coconut milk - 1/2 cup
Tomato  -  2 medium size
Onion - 1 medium
Red chilli powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Sambar onion / Shallot - 6 nos
Ginger - 1"
Garlic - 3 - 4 cloves
Fennel seeds - 1 tsp
Mint leaves - 15 leaves
Oil - 2 tbsp

How to make Thakkali Biryani

Wash and soak the rice in water for 15 minutes.

Puree the tomatoes and set a side.

Soak the shallots in water for easy peel. Then take the onions along with ginger, garlic and fennel seeds and grind in to a smooth paste.

Chop onion as julienne and mint leaves and set a side.

In a pressure cooker heat oil add onion and mint leaves and fry till onion turns brown.

Now add ground masala and saute in a low heat till the raw smell goes off, add tomato puree give a good stir.

Add chilli powder, turmeric powder, salt to taste saute in a low heat till raw smell goes off and oil comes out from the sides.

Mix well and add coconut milk and rice mix well and cover with the lid and cook for 3 whistles.

When the pressure falls, remove the lid and fluff well.

Serve hot with onion raita.
Notes:

Original recipe uses Jeeraga Samba rice, I replaced with Basmati.

I actually made with 3 cups of rice, hence you will find the quantity more in the pictures.


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