Posts tagged ‘Cauliflower’

August 19, 2011

Fenugreek Parathas Stuffed with Cauliflower and Radishes

Continuing the paratha fun, which being able to make is a great recipe to have in ones arsenal for entertaining because everybody loves them and it isn’t difficult to make large, varied batches and they freeze well. I mean who doesn’t love delicious leftovers? This dough is just a regular paratha dough with a tablespoon of fenugreek leaves added.

Paratha Dough With Fenugreek Leaves

2 1/2 cups chapati atta

1 tablespoon fenugreek leaves

1 tablespoon oil

4 ounces of water

Put the flour into a bowl and add the oil mixing through thoroughly. Then add the fenugreek leaves. Add the water slowly, while you are kneading the dough until you achieve a dough that is elastic but not too sticky.

Then wrap in saran wrap and let sit for at least 15 minutes. In the meantime chop 1/2 head of cauliflower into small pieces and put into a food processor and grind until very fine.

Cauliflower Filling

1/2 cauliflower ground

1 tablespoon oil

1/2 teaspoon cumin seeds

1 pinch asafoetida

1/4 cup red onion, minced

1/4 green chili minced

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon red chili powder

1 handful cilantro

Heat the oil in a pan and add the cumin seeds and asafoetida, cook until the seeds pop and add the red onion, stir then add the cauliflower and the rest of the spices. Cook for about 3 minutes. Turn off the heat and stir through the cilantro leaves.

Put in bowl and set aside until ready to stuff.

Radish Filling

3 large red radishes, you can use any kind of radish you have around, minced or ground in a processor

1/2 green chili, minced

1/4 cup red onion, minced

1/2 tablespoon garam masala

1 pinch turmeric

1 pinch red chili powder

1 tablespoons fresh chopped cilantro.

No oil goes into the pan when you cook this because you want to cook the moisture out of the radish so this filling takes just a touch longer.

Put everything in a pan except for the cilantro.

Cook over a medium heat until the radish is a red brown in color and the moisture has been cooked away.

Then stir the cilantro through. Now, you are ready to stuff.

Take the dough and unwrap it. Roll it with your hands into a tube  and roll it in chapati flour. Then break off large meatball sized pieces and roll into balls.

Using your fingers create a disk from the ball, like a small pizza. Fill the dough with 2 tablespoons of either the cauliflower or the radish filling, press the seam together, dust each side with chapati flour and press down with your hands to get a flat thin disk.

Then roll to the thickness of a pita.

Don’t worry if some of the filling comes out.  Here you have two cooking options, you can put oil in a pan and fry these, or you can dry roast them in one pan, browning on each side, about 2-3 minutes per side, and then brush them with oil and quickly fry them in a second pan. This is what we did.

For the egg stuffed paratha go here for the recipe.

May 25, 2011

Curry Spiced Cauliflower

Though eating vegan was much easier than I anticipated, I have to admit that a large part of what helped keep me focused was learning to cook several Indian dishes with my friend Shiva who has not only been kind enough to teach me some of what he knows, but also help host an Indian themed dinner party.

Roti Rolls with Fresh Paneer, Cilantro and Cucumbers, Spiced Cauliflower, Fresh Roti's, Chickpea Cake (savory) and Golgappas

I have always been curious about Indian food, the colors, the smell, the fact that a huge amount of it is vegetarian and vegan. But last fall when I tried to make myself some dishes I didn’t have great success, my chicken came out tasting like soap, and my chickpea dish was heavy in that bad heavy way, not in the satisfying way. I was also imbued with the nagging suspicion that the Indian food that I had eaten in New York, which I found incredibly greasy and gut busting, was not the real deal. The wrinkle of Shiva’s nose when I stated this to him let me know that I indeed was correct and for the last two months I have been taking Indian cooking lessons. This cauliflower dish is not only simple to make, but delicious and can be eaten either cold or hot. One of our guests said to me, “I don’t usually like cauliflower, but I liked that.” The success of taking an ingredient that people normally turn their nose up at and have them digging their fork in for more, is the greatest compliment that I can get as a cook.

Curry Spiced Cauliflower

Foodnerdjen factoid: Turmeric is amazing stuff and among its many assets are the fact that it has both anti-bacterial and disinfectant qualities.

Curry Spiced Cauliflower

serves 4

1 head cauliflower broken down into small floret (this is by far the most time-consuming part)

2 tablespoons fresh ginger minced

2 tablespoons cumin seeds

1.5 tablespoon Turmeric

3 tablespoons neutral nut oil (safflower, grapeseed, etc)

1/4 cup water

Once the cauliflower is cut up, heat the oil in a pan that you can cover, or a wok, until the oil is quite hot but not smoking. Add the cumin seeds and cook them until they start to pop (less than a minute), add the ginger and stir then add the turmeric and stir, you want to toast the spices but not burn them (Less than 30 seconds). Quickly add the cauliflower and stir coating it in the spice mixture. Add the water and cover the cauliflower. Turn down the heat to medium low allowing the cauliflower to steam. 10 minutes is usually long enough. Cook longer for a softer texture. An added bonus to this dish is that it retained its texture and taste for several days in my fridge and I used the leftovers I had with some cooked potatoes, celery and yellow onion to make a quick and healthy potato salad.

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