Saturday, November 28, 2015

Cauliflower Dry Saute ~ Easy Side Dish

For the Cooking from Cookbook this week, its a simple delicious dry saute with Cauliflower. Every time in winter season, I look forward to cooking with the fresh cauliflower. However this time, we are yet to get our share of fresh cauliflower. Still we couldn't let go of the flower when we saw it in the stall.

When it was raining continuously for about 10 days, we were short of ideas along with short of vegetables. It was the weekend, and it was supposed to be chicken for the rest. We decided to make a simple Vegetable Pulao that could be paired with both chicken and the cauliflower.

I will get to the vegetable pulao sometime, it was quite simple yet it turned out very good. And I especially liked it a lot with the roasted cumin sauteed cualiflower.

Cauliflower Dry Saute

Ingredients Needed:

Cauliflower Florets - 2 cups
Onions - 1 medium
Roasted Cumin powder - 1 tsp
Curry leaves handful
Green Chilies - 3 nos
Ginger - 1"
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Oil - 2 tsp

How to make the Cauliflower Dry saute

Wash and soak the cauliflower florets in hot water for 10 mins.

Drain it in a colander.

Grind the green chilies along with ginger to a coarse paste.

Heat a non stick pan with oil, add the curry leaves, green chilies paste, then add the onions. Saute till onion turns colour.

Then add the cauliflower florets. Mix well. Add turmeric powder, salt. Simmer with lid covered.

Finally sprinkle pepper powder. Cook till tender. It will take about 10 - 15 mins of cooking time.

This goes for the November Week 4, Cooking from Cookbook Challenge  Group.

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Thursday, November 26, 2015

Low Calorie Broccoli Carrot Stir Fry

For the final day of bookmarked dishes, I decided to record a dish that was liked a lot and cooked couple of times. Yet we didn't remember what all went in, even though its the simplest recipe. When Amma asked again on the details, I thought I should record it for later use. So excuse the barely there picture. I was without my gears and clicked with whatever was handy.

Even for the first time, this simple stir saute will lend itself. Amma said it was very tasty with rotis, this time we tried as a side for the rice too. I ate it more as a salad before beginning the meal. So choice is all yours! 

With this we winding up the BM#58 Edition. I am all so excited for the December to happen. What with Bakeathon etc to happen, though not even one post is ready! Lets see how things go on!

Low Calorie Broccoli Carrot Stir Fry

Ingredients Needed:

Broccoli florets - 2 cups
Carrot, julienne -  1 medium
Onion - 1 medium
Garlic - 4 to 5 cloves
Fennel seeds, crushed  - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Olive oil - 1 tsp
Lemon juice - 1 tbsp

How to make the Stir Fry

Wash and clean the broccoli, soak in hot water for 5 mins. Then bring it to boil in enough water for 5 mins. Drian and keep it aside.

In a pan, heat oil and saute onions and garlic, then add the carrot pieces. Sprinkle water and cover with lid. Next add the drained broccoli and crushed fennel seeds powder, pepper powder. Stir well and cover with lid.

Cook in simmer for 10 mins and remove. Sprinkle lemon juice after removing from flame.

Serve hot with rotis or as a side for rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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