Kitchen Confidential

Rice Sooji Pancakes or Chillas

Rice Sooji Pancakes/Chillas 

A Simple savoury pancake, light and delicately flavoured.

 

My passion for food and frequent visits to grocery stores and markets far surpasses my passion for personal shopping. I am constantly snooping around in search of products that I can work with and use to develop recipes. Lately, I have been curious about gluten- free products, which have flooded the shelves. How can we incorporate these products into Indian Cuisine? The answer is quite simple since the array of products already available in South Asian stores offers many options for gluten -free diets.  One such product that caught my attention was rice sooji sold in South Asian stores as Rava, or idli flour. I immediately imagined making pancakes or chillas just like Mum made with sooji. Being a little grainier than regular sooji, its texture made it all that more interesting to work with. A cupful of yoghurt for moisture, a couple of finely chopped tomatoes, onion and green chillies were all that were necessary for flavor and good consistency. A stack of these savoury pancakes, hot off the griddle, were soon devoured with some tomato relish and sweet mango pickle. It made for quite a delectable and satisfying brunch entrée on a cozy Sunday morning.

Ingredients

4 cups   rice sooji

1 1/2 cups    yoghurt, lightly creamed

3     tomatoes, fresh, finely chopped

1     onion, medium, finely chopped

1/2 cup coriander, fresh, finely chopped

2    green chillie peppers, finely chopped

2 tsps.  salt

1 tsp.    cumin seeds

1 1/2 cups   water, as needed

1/2 cup oil, for frying the pancakes

Directions

§ In a deep plastic bowl, measure the rice sooji.

§ Add the yoghurt, mix well making sure it is not lumpy.

§ Cover the mixture and set aside for 2-3 hours. The mixtiure will thicken just slightly.

§ Mix in the tomatoes, onions, coriander, chillies, salt and cumin seeds.

§ To this mixture add some water a little at a time to thin it if too thick. The mixture should not be runny but thick enough to coat a spoon and is pourable.

§ Heat a griddle on medium high heat. The griddle should be hot before you pour the mix. To test, sprinkle some water on the griddle and it will bubble immediately.

§ Using a small ladle, pour a small amount of the mixture(about ¼ cup) and spread it into a 4-5 inch round pancake shape.

§ Pour ¼ teaspoon of oil around the edges and let cook for about 3 minutes. Flip the pancake over and the underside should be a light golden brown.

§ Cook the second side the same way, oiling the edges of the pancake. Press gently to cook the edges. Cook this way for another 3-4 minutes.The second side will have some golden brown spots.

§ Place on parchment paper and continue to cook the entire batter this way. Makes 20-22 pancakes/chillas.

§ Serve warm with whipped yoghurt, a homemade tomatoe relish and some sweet mango pickle.

        Makes enough for 8-10 people.

The Versatile Ground Meat....Keema

This past Thursday I had to create a menu for my Cookbook event at Chapters and I was suddenly inspired. If I were to prepare my recipe for Keema, I could serve it either as finger food stuffed in mini pita pockets or as a light fare with some naan wedges. Keema with spinach and peas it was, along with Bhel, Samosas and some Barfi. I doubled the recipe to have enough for the family at home.

Having had a busy 2 days after that, it was time for me to relax and have the family fend for themselves. I watched as my one daughter prepared her pasta sauce with the keema, the other 2 decided to have grilled wraps with a spoonful of homemade coriander chutney, a handful of shredded lettuce and a sprinkling of finely chopped tomatoes. Vipan had his keema the conventional way with some parathas. 3 different meals created from one basic dish. How versatile!!

 

Ground Meat and Spinach

– Palak Ka Keema

Ingredients

2 1/2 lbs ground pork,  lean

OR

2 1/2 lbs    ground beef 

1 pkt  spinach, chopped and frozen

5 tbsp.   oil

1 tsp.      cumin seeds

2     onions, medium, finely chopped

2 tsp.     garlic, fresh, finely minced

2 tsp. ginger, fresh, finely minced

1     green chillie, finely chopped

1 1/2 cups   tomatoes, strained

1 tbsp. tomato paste

1/2 tsp.     turmeric powder

2 1/2 tsp.  coriander powder

1 1/2 tsp.    cumin powder

1/2  tsp.    red chilli powder, to taste

1 1/2 tsp.  salt, to taste

1 tbsp.  lemon juice (optional)

2 tsp.   coriander, fresh,chopped

1 tsp.    garam masala

Directions

•    In a pan, place the beef and pork. Stir, mix well and cook on medium heat until the meat is well browned, the water has evaporated and the oil begins to separated (Break up any large lumps of meat while cooking).  Approximately 20 minutes.

•   Put the meat in a colander and drain the oil.

•   While the meat is cooking, heat the cooking oil in a separate pan on med/high heat.

•   Add cumin seeds, chopped onions and garlic.

•   Cook, stirring frequently, until the onions are a brown colour and almost caramelized.

•   Add the tomatoes, tomato paste, ginger, green chili and all the spices.

•   Stir well, cover and cook over med/low heat until the tomatoes and onions form a thick paste “masala” (about 10 minutes).  Stir occasionally to prevent the masala from sticking to the pan.

•   Add the chopped spinach. Break up the spinach block as it cooks and mix well with the masala.

•   Stir well. Partially cover the pan and cook on med//low heat, until the masala and spinach are blended and the water has evaporated (5-7 minutes).

•   Add the cooked ground meat “keema”. Stir well. Adjust seasoning and continue to cook for 25-30 minutes, stirring occasionally.

•   Garnish with fresh chopped coriander leaves and garam masala.

•   Serve with pooris or parathas and favourite daal or vegetable dish.

Serves 6-8 people.

Creativity from the Vegetable Bin and More........

For the past few months, I have been working on different concepts and recipes for my second cookbook, a sequel to the first one. Another gold mine of family recipes have been tried, tested and tweaked. The kitchen has been the epicentre of the house for the last few months and the family wants to take a breather from being my guinea pigs. It was time now to satisfy my cravings. Having read up about corn meal and its usage in different cuisines around the world, I was craving polenta, my next best favourite to saag and maki ki roti. I was fortunate to find a packet of cornmeal in the pantry. Next I opened the fridge to see what I could top it with. So the cooking extravaganza began. A cupful of mushrooms, a couple of bunches of red and green leaf Swiss chard, vine tomatoes,fresh basil, a dash of balsamic vinegar and of course some garlic and onions. While the vegetables roasted slowly and gracefully in the oven, I was able to tend to other chores around the kitchen.What a satisfying meal!!

Creamy Polenta and Vegetables

 

Ingredients

1 cup   cornmeal

2 1/4 cups   water, cold

1 tsp.   salt

1 tsp.   chilli oil, to taste

1/4 cup    parmesan, fresh,grated

1/4 cup    water, boiled, if needed

For the vegetables

4 tbsps.   olive oil

10    garlic cloves, peeled

1     onion, medium, finely chopped

1 cup   mushrooms, button

1     red pepper, chopped into 2inch pieces

1     yellow pepper, chopped into 2inch pieces

1/2 tsp.    oregano, dried, crumbled

3     tomatoes, fresh, sliced into thick rounds

3 tbsps.   basil, fresh, finely chopped

1 tbsp olive oil

2 bunches  Swiss chard, red and green leaf, coarsely chopped

3/4 tsp.    sea salt, to taste

1/2 tsp.    black pepper, fresh ground

2 tbsps.   Balsamic vinegar

1/4 cup    parmesan petals for garnish

2 tbsps.   basil, finely chopped for garnish (optional)

 

Directions

•   Preheat the oven to 400˚F. Prepare the veggies. In a bowl, mix together the oil, garlic, onions, mushrooms, peppers and oregano and spread onto a baking tray. In a separate bowl, toss the tomatoes, basil, and oil and place in a separate baking dish.

•   Cook both trays in the oven for 15 minutes or until the garlic is a light brown and the onions are beginning to caramelize.The tomatoes will be soft. Remove them from the oven and set aside. Broil the remaining vegetables briefly until just slightly charred. About 2 minutes. Remove from the oven and mix well with the tomatoes.

•   While the vegetables are cooking in the oven,prepare the polenta.

•   In a heavy pot, mix together the cornmeal with the water and salt. Bring to a boil on high heat stirring constantly until it starts to thicken slightly. Lower the heat to medium and continue to cook covered for another 15 minutes, stirring occassionally to prevent it from sticking to the pan. If the mixture thickens too much, add some boiling water a little at a time as necessary. The consistency of the polenta should be similar to that of mashed potatoes. Note that  cooked polenta also tends to become a little firm as it cools down.

•   Remove lid, stir in the oil and parmesan cheese. Mix well, remove from heat and pour contents into a covered serving dish and keep warm.

•   While the polenta is cooking, cook the Swiss chard. In a sautè pan, over medium high heat mash the caramelized garlic. Add the swiss chard and cover slightly. Cook the chard until the leaves soften and are slightly wilted. About 3-4 minutes. Remove the leaves with a slotted spoon and set aside.

•   Boil down the remaining liquid in the pan. You will have about 3-4 tablespoons of liquid left.

•   Remove from heat and add the liquid, salt, pepper and vinegar to the vegetables. Toss well and adjust seasonings.

•   Serve in individual plates. Place some swiss chard on the plate, next, mound some polenta on top (a ring mould works well and is also esthetically pleasing). Top with the vegetables and garnish with some parmesan petals and some chopped fresh basil.

•   This dish can be served as an accompanimet to grilled meats and fish.

 

Serves 6-8 people.

 

Entertaining with style and ease

 

Entertain with Style and Ease

We are always looking for an excuse to gather with friends or family. Whether it is a gathering of ten, twenty, or more it is always a lot of work. Work can be made easier if you make yourself lists and more lists. It all begins with the guest list, the occasion and then the menu list followed by the grocery list. My lists are quite extensive which makes it much easier to plan. However there are times when you do not have those weeks to plan prior to the event but it is do-able. It has worked for me and I will share my tips with you.

For example our last gathering was for Diwali, a very impromptu gathering of family and friends. It was a week’s notice both for our guests and me. I decided that it was going to be an appetizer and dessert party after our prayers. Next, since I was short on time, I listed all the popular recipes I had and then checked off what was good and easy to get catered and those dishes I would easily be able to cook at home.

On the appetizer table I had vegetarian platters of catered samosas, kachoris and dhokla along with home made creamy but spicy mushrooms on crostini, baked brie with figs and spicy caramelized pecans. The all time popular pani puri station was a big hit. The gol gappas were bought and the jal jeera was made at home. A well shared workload.

For the non-vegetarian table, I ordered some lollipop chicken, something different and served it on a bed of mango salad. Coriander and tamarind shrimp, dahi kebabs were followed by the keema pau (soft mini bread rolls), easy to make and very substantial.

Dessert was a mix of cheesecakes, rasmalai, Lebanese goodies, fresh fruit barfi and a mixed berry bake with a cookie topping served with warmed custard. Again most of the desserts were store bought, except for the berry bake…..fresh from the oven and very impressive.

May I suggest that you make a list from your entire selection of recipes. Create a theme and then begin to eliminate the items by balancing what is easy enough to cook at home and what can easily and economically be brought in. I like to pick an item from the variety of different cuisines available to us. Thai, Hakka Chinese and Indian cuisines usually complement each other.

Below I share my recipe for Dahi Kebabs that can be rolled into sausage shapes or cooked like a meatloaf and served with naan wedges.

 

Dahi Kebabs

 

Ingredients

3 lbs.   minced lamb or pork

OR

3 lbs. beef and pork mixed together

1    onion, medium, very finely chopped

4 tbsp.     yoghurt, plain

11/2 tbsp.    tomatoe paste

2 tsp.      garlic, fresh minced

11/2 tsp.     ginger, fresh minced

1 tsp.   green chillie pepper, minced

2 tsp. coriander powder

11/2 tsp.   garam masala

1 tsp. salt, or to taste

1 tsp    tandoori masala

1/2 tsp.   dried mint

1/2 tsp.   red chilli powder

1/2 cup   yoghurt, whipped to a smooth consistency

1/4 tsp.    salt, to taste

1 tsp.   coriander seeds, fresh roasted and coarsely crushed.

2 tbsp.    fresh coriander, finely chopped

 

Directions

· Combine the meat with all the above ingredients except for the 1/2 cup yoghurt and coriander.  Place in an electric mixer.

· Mix the meat well until all the spices have been blended in and the mixture is smooth.

· Form portions of the meat mixture into sausage shapes, roughly 4inches long, and place in baking dish.

· Bake in oven at 350˚F for 30 minutes – uncovered.

· Gently separate the Kebabs in the dish and remove excess liquid.  Bake for another 15 minutes until browned on all sides.

· Add the whipped or beaten yoghurt, salt, crushed coriander seeds and fresh coriander.

· Stir and mix well. Cook for 5-7 minutes until the yoghurt is heated through and the kebabs are well coated.

· Adjust the seasonings for salt and chillies.

 

Daal and Spinach Parathas................an all time favourite.

Tuesdays, a veggie day for our household, also calls for a simple rice and daal meal. Yellow moong daal is by far the easiest and quickest daal to make. This morning, thinking of ideas for dinner,I opened the fridge, to find a container of this leftover daal from last night's dinner, staring at me. Not wanting to ignore it, I decided to mix it in with a cupful or two and more of flour, a handful of spinach, a few sprigs of fenugreek, a cupful of chopped onions, a healthy sprinkling of fresh coriander, some spices , to make some wholesome layered delights. I have already had a couple for lunch with some sweet mango pickle and a hot cup of tea . Very filling and satisfying on this dull, damp Fall day. Try some! Truly delicious and nutritious and an easy way of having your greens too!!

Moong Daal and Spinach Parathas

 

Ingredients

3 cups     chapatti flour

OR

2 cups    whole wheat flour

1 cup all purpose flour

11/2 cups    yellow moong daal, cooked and tempered with oil, onions and spices

11/2 cups    spinach, fresh, finely chopped

1/2 cup    fenugreek, frozen, chopped

3/4 cup    onions, red, very finely chopped

1/2 cup    coriander, fresh, very finely chopped

1 tsp    salt, to taste

1 tsp    red chilli powder, to taste

1 tsp    coriander seeds, dry roasted, finely crushed

1 cup warm water as necessary

1/2 cup    soft butter or crisco shortening for spreading in the parathas.

14-16 tsp    oil for frying the parathas

 

Directions

· In a mixing bowl of kitchen machine, add the flour and mix well on low speed.

· While the machine is still running add the daal and all the other ingredients except for the water, oil and butter. Mix well on medium speed until the mixture is lumpy and soft.

· If the mixture is still too hard, add the water a little at a time and continue to mix the dough on medium speed. The dough is ready when it forms into a smooth ball pulling away from the sides of the bowl.

(Finger test – when finger inserted into dough makes an impression and no dough sticks to it – the dough is perfect.)

· Cover dough and set aside for about half an hour.

· Divide dough into 14-16 equal portions and roll each into a smooth ball.

· Roll each ball onto a lightly floured board-into a thin circular shape 6 inches in diameter.

 

How to Fold Parathas

1. Spread a 3/4 teaspoon of shortening or butter onto the rolled disc.

2. Turn over one edge into the middle and press lightly.

3. Turn over opposite side,overlap it in the middle and press lightly, You now have a rectangular shape.

4. Turn over the two short edges-overlapping them to form a square shape.

Roll this gently, maintaining the square shape until the paratha is about 1/4 inches thick. Dust with flour whenever necessary. Cook on a hot griddle on medium high heat. When the underside is slightly brown and spotted flip the paratha and cook the other side until light brown. Add 1 tsp. of oil. Cook until both sides are crisp, 2-3 minutes and edges are evenly cooked.

•   Cover with aluminium foil.

•   Cook all other parathas this way.

•   Serve with your favourite pickle and yoghurt.

Suggestions

Parathas can also be made into a round shape by spreading the butter on the rolled dough and then folding it into a long log which is then twisted and rolled in a coil shape. Press the coil down and roll in to a flat disc, maintaining the round shape.

Comfort Food.....Tortiglioni pasta with Chicken and Vegetables

The past few days have been atypical of Fall, damp and miserable. However, to the downside of this dull weather we have the vivid orange and red tones in the landscape to boost us somewhat. For me though, that is not enough and I need a little more than just colour! I had a craving for a wholesome bowl of hot pasta. Even mac and cheese would have done, but would not have been fulfilling.With some sauteed bacon, chicken,a handful of grape tomatoes, veggies and a few sprigs of fresh Oregano and chopped Basil, I was able to satisfy my craving.

Tortiglioni Pasta with Chicken, Bacon and Vegetables

 

Ingredients

½ lb bacon, chopped into 1 inch pieces

1 lb    chicken breasts, boneless, sliced into 2 inch slivers

1       red calabrian hot pepper, preserved in oil

12 mushrooms, white, sliced

½ cup    onions, green, finely chopped  

2 cups   tomatoes, sweet grape

1       zucchini, trimmed into 1 inch quarters

4 cups   spinach, baby

1 head      broccoli, fresh, trimmed into florets, blanched

1 tsp.     salt, or to taste

½ tsp.    black pepper, fresh ground

1 tbsp.      oregano, fresh, chopped

2 tbsp.      basil, fresh, chopped

¼ cup    cream, light, optional

½ cup    parmesan cheese, grated

1 lb    pasta noodles, tortiglioni or rigatoni

 

Directions

• Heat a large flat sauté pan on medium high heat.

• Add the bacon and sauté for 5-7 minutes until slightly crisp.

• Stir in the chicken, cook for 4-5 minutes stirring constantly until cooked through.

• Remove the bacon and chicken from the pan and set aside.

• In the same pan, add the mushrooms, sauté uncovered, until the moisture has evaporated and the mushrooms are slightly browned.

• Add the onions, tomatoes and hot pepper. Cook uncovered, stirring occasionally until the tomatoes are soft and the skin is wrinkled.

• Toss in the zucchini, stir, mixing well and cook covered for 3minutes, until tender but still crisp.

• Remove cover add the spinach and broccoli to the pan, stirring gently until all the vegetables are well mixed together and the spinach has wilted slightly.

• Mix in the bacon and chicken, salt, pepper and the herbs. Add the cream if desired. Give it all a quick gentle stir.

• Serve in a deep bowl and sprinkle cheese over top.

• Serve hot with a garlic bread wedge and a glass of robust red wine.

 

Suggestions

• Bacon can be replaced with diced prosciutto or pancetta. If not using any of these ingredients, add a tablespoon of extra virgin oil plus one teaspoon of butter.

• I prefer this particular pasta noodle because it has a nice look and texture when mixed with the vegetables and chicken. It is important to have all the ingredients almost all the same uniform size.

The Cold and Flu Season is upon us....A Warm Comforting Remedy.....Sooji Ka Halwa

There is no running away form the sniffles, colds and coughs that Fall brings along with it. Back home, both my Mum and Mother-in-law  relied on natural remedies, and their all time favourite being Sooji ka Halwa or the thinner runnier version they called Seera. This warm buttery halwa not only soothes the throat but also provides that warm fuzzy feeling for a feverish and aching body. Always a treat to have, an aching body was often faked by some of us so the Halwa could be made!! Sooji is also known as Cream of Wheat or Semolina.This fine grain, milled from Durum wheat ,has properties in it that also help lactating mothers. It is said that a tablespoon of  dry roasted sooji mixed in with a mug of hot milk and ground almonds provides added nutrients to the breast milk which in turn benefits the baby.

 Sooji Ka Halwa

Ingredients

3 1/4 cups   water

3/4 cup     milk

1 cup    sugar

6-8    cardamom (elaichi), coarsely crushed

1/2 cup    unsalted butter

1 tbsp.   all purpose flour

1 cup    semolina (sooji)

2 tbsp.   golden raisins (optional)

3 tbsp.   slivered almonds (toasted)

2 tbsp.  pistachios, shelled unsalted, coarsely chopped

1 tbsp. cold water

Directions

§ Make the sugar syrup first and keep it ready:

§ Boil the water, milk, sugar and elaichi in a pan.

§ When this syrup comes to a rolling boil, lower heat and keep warm.

§ Melt the butter in a large pan over medium/low heat.

§ Add the flour and cook stirring constantly for about 1-3 minutes, until pale brown.

§ Add the semolina and cook gently on medium/low heat for about 15-20 minutes OR until the semolina turnsa pinkish colour and you can smell the aroma of cooked semolina.  DO NOT over brown.

§ Another test to see if the semolina has been browned and is cooked is to drop a raisin into the semolina and if it puffs up – the semolina is cooked.

§ Very slowly add  the syrup, stirring constantly as you do so.

§ Add the raisins and cook the halwa for about 5 minutes OR unitl the butter begins to separate from the semolina.

§ Remove the halwa from the heat, stir and mix well. Sprinkle with cold water and keep covered.

§ Garnish with toasted almonds and chopped pistachios. Serve warm.

Serves 6- 8 people.

A Simple bread...The satisfying Chappati

My mother always told me that making a perfect  chappati was essential to completing an Indian meal. I had many frustrating moments in the kitchen to master the art of making a perfectly round disc, which would then puff up into a soft round ball. I finally learnt the trick. Unlike rolling out pastry dough, the rolling pin is held lightly between the fingers and the palm of the hand and as you roll lightly in one direction, the flat flour disc also moves in a circular motion. A simple technique yes, but the consistency of the dough is just as critical. Below I have shared a recipe for chappatis, that has worked well for me in my kitchen.

Chappatis

Ingredients

3 1/2 cups   flour for chappatis.

   OR

3 cups     whole wheat flour and

1/2 cup   all purpose flour

1 tsp    salt to taste (optional)

2 tbsp.    oil

1 cup warm water, more as needed

  extra flour for dusting

Directions

•   In a large Mixer bowl(food processor or Kitchen Machine) add the flour and salt and mix well on low speed.

•   Add the oil and mix well.

•   Gradually add the water, kneading the dough into a soft, smooth ball. Cover with a damp cloth and leave to stand for about 1/2 an hour. The dough should not sticky to your fingers.

•   Set a cast iron frying pan or a non stick frying pan to heat over medium high temperature

•   Divide the dough into approximately 16-18 equal parts.

•   Take one part of the dough and form into a smooth round ball (size of a large plum).

•   Roll it into some flour and press down to form a patty.

•   On a rolling board, roll the patty, dusting generously with flour, if necessary.

•   Roll until the patty is about 6” in diameter and about 1/4” thick.

•   Lift this chappati, pat it between the hands to shake off any excess dry flour. Place on heated pan.

•   When the underside is slightly brown and has a few bubbles (2-3 minutes) turn it and cook the second side, pressing down the sides lightly.

•   When the second side is also slightly browned and has a few bubbles, turn it again.

•   With a paper towel or clean tea towel press down on the chappati gently until it puffs up (2 minutes).

•   Take the chappati off the heat and cover with a napkin or foil paper to keep it warm and soft.

•   Make all chappatis this way.

•  yields 16 – 20 chappatis.

Suggestions

•   Spread some butter on the chappati while still hot.(Optional)

•   Chappatis are ideally eaten hot with your favourite masala dish or Daal. They can be frozen if desired or refrigerated for a few days and reheated in the oven at 375°F wrapped in foil or in the microwave for 10 seconds – wrapped in a slightly damp paper towel.

Golden Cauliflower and Peas.....a versatile accompaniment

 Ever thought of creating a fifty-fifty meal. How about serving cauliflower and peas as an accompaniment to maybe some roast chicken, pork loin or even a thick juicy steak. Or serve it as a traditional Indian meal with daal and chappatis. Let the magic of spices, specifically, the magical turmeric transform bland cauliflower into a rich golden yellow dish, appetizing enough to devour in one sitting.

Cauliflower with Green Peas

 Ingredients

1      cauliflower, medium head, about 2 1/2 lbs

11/2 cups    green peas, fresh or frozen

5 tbsp. oil

1 tsp.    cumin seeds

1      onion, medium,finely chopped

2 tsp.    ginger, fresh,finely slivered

1   green chillie pepper,finely chopped

1 cup    fresh tomatoes,  pureed. Approx.6-8 small (plum) tomatoes

1/2 tsp. turmeric powder

1/4 tsp. ground black pepper

1/4 tsp. red chilli powder, to taste

1 1/2 tsp.  salt,to taste

1 1/2 tsp.  coriander powder

3/4 tsp. garam masala

  fresh chopped coriander for garnishing

Directions

· Cut up cauliflower into florets about 1 1/2 inches - 2 inches wide across the head. Wash and clean thoroughly. Drain off excess water.

· Heat the oil in an electric frying pan at 375ºF or in a large sauté pan on medium high heat.

· Temper with the cumin seeds, stirring gently until they start to sizzle. Add the onions and ginger. Cook until light golden brown, stirring constantly.

· Do not over cook the onions. Add the tomatoes and spices except for the garam masala and cook for about 3-4 minutes.

· To this add the peas. Stir until well mixed and cook for 5 minutes. Add the cauliflower and stir gently until all the florets are well covered with the masala.

· Reduce heat to 250ºF or low. Cover pan and cook for about 20 minutes, stirring gently once or twice.

· Too much stirring will break up the florets. Cook the cauliflower until it is tender but not mushy.

· Garnish with fresh green coriander and garam masala and serve with hot chappatis.

Suggestions

• You can omit the peas and add a couple of cubed potatoes if desired or add potatoes in addition to the peas.
• Leftovers can be used as filler for toasted sandwiches served as a light meal with coriander chutney and salad.

Magical Turmeric

Often wondered why we use spices for cooking or for that matter why we use spices in Indian Cuisine.
I had always wanted to know why....When I followed my mother and aunts in the kitchen, there was no reasoning why they always tempered with cumin seeds or why they used turmeric in certain dishes and not others and the list goes on. The reply to my constant questioning was very abrasive. It was the only way they knew how to cook . They had never felt the need to question anyone about the use of spices.
My journey began investigating this interesting topic of spices and their values. Besides the aroma and flavour that spices add to Indian food, they also have nutritional and medicinal qualities.
Turmeric, the golden yellow rhizome of the ginger family, warm and full of colour works well as a colourant, digestive and antiseptic.When combined into a paste with water, gram flour and a dollop of yoghurt, it works as an antiseptic or even a natural face mask.

The gingery base works as a mild anti flatulent in most vegetables. Stark white cauliflower for example is easily transformed to a beautiful appetizing golden yellow cauliflower, just with a hint of turmeric in the masala.