Pudina Peas Pulao, Cauliflower Subji | Cooking for Two | Lunch Box Series : LBS#69

I am back to cooking for two of us since Athamma has gone for a trip. It's been only three days since she left and it's become a hectic task for me to plan cooking just for two of us. I know it's not right to cook special food for the kids. They simply refuse to eat what I make for the elders. So without Athamma, it's just me and Hubby dear. 

While planning for the kids has always been on the same line, planning what to cook for just us, with the condition we don't eat leftovers for the next meal, is always the toughest! For all the huge list of recipes already listed out, coming out with something with exact measurement, making sure nothing is wasted, is surely a taxing task.

Since I was working on Saturday, I had to pack my lunch. So I ended up making this simple combo, which met all our needs. Another wonderful addition that this rice has is the Pudina or Mint leaves. The interesting thing is, I had used the frozen Pudina paste that Athamma had the brain wave to make and store. Couple of weeks back, I ended up getting too much of Mint leaves. As they would anyway end up getting rotten, she decided to make a paste and freeze it in our magic freezer tray! You name it, and we have it. Be it chili paste, coconut paste, Poppy Seeds paste and the latest to the family, the Pudina paste!

I did say that Athamma is too smart right, well she is always resourceful and comes up with wacky and interesting ideas. Else imagine finding ways to store the excess produce on hand. Trust me, when I used in the rice, it had such wonderful aroma and taste. 

Today's Lunch Box had

Pudina Peas Pulao and Cauliflower Subji, both cooked in Pressure cooker and took only 25 mins

Pudina Peas Pulao ~ Step by Step Pictures

  Mint leaf paste, frozen and can be used whenever there is a need!

 

Ingredients Needed

Rice - 1 & 1/4 cup
Green Chilies - 2 long
Peas - 1/2 cup
Onions - 1/4 of a big one
Cloves - 1
Cardamon - 1
Bay leaf - 1
Cinnamon - 1"
Star anise - 1
Mint paste - 2 tbsp or three small frozen cubes
Salt to taste
Oil - 2 tsp
Water - 2 & 1/2 cups

Cauliflower Sabji ~ Step by Step Pictures

Ingredients Needed:

Cauliflower florets - 1 cup
Onions - 1/2 medium
Tomato puree from 2
Curry Powder - 1 tsp
Red chili powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil  2 tsp
Water as required

How to make both at the same time!

Wash and soak the rice for 15 mins

Clean the florets and mw with enough water for 2 mins. drain the water and keep it aside.

Since I was using pressure cooker for both the dishes, I had them on the gas. Chopped onions very finely for the subji, and juliennes for the pulao.

Use the same ladle as it saves time and energy!

Keep stirring, then add the whole spices to the pulao cooker, combine everything, add the chopped green chilies, and pudina cubes.

Simmer for couple of mins. Meanwhile, when the onions for the subji turns colour, add the drained cauliflower, Let it cook, while you puree the tomatoes.

Then pour the tomatoes over the cauliflower, along with all the spices. Combine and let it mix together well.

For the pulao, when the pudina mix is melted, add the peas, and drained rice. Stir on high flame for couple of minutes.

Add measured water, salt. Adjust the spice. Cover with lid and cook for 3 whistles.

For the subji, add enough water and cover with lid. Pressure cook for 4 -5 whistles depending on how soft you want the cauliflower to be.

Allow the pressure to fall off before you remove to serving bowls.

' 

It was indeed a wonderful meal, with the pudina adding more zing to it.  And we didn't end up with lot of leftovers.

I am hoping to make some more dishes for just two, hope you will come back to catch them up! Until then have a great week ahead.

Aloo Gobi ki Sabzi | Potato Cauliflower Dry Curry | Side Dish for Chapati

For a simple dish this post surely stayed for a while in draft. I have been planning to write on this since a week and never came around doing that. Imagine, on the first of this year, I thought I should carefully wade through each day, making sure I write down what I want and also make sure I complete it. Guess what, the days have simply flown! Just like so many days before, just like the days that will come. Each day as it comes, makes me want to grab and make the best as much as I can, even as I sit down thinking about it, the time simply keeps matching forward.

It's the same grind again. waking up, rushing through, deciding what to make. Then the mad rush to make sure the bus is not missed. Next is the rush to make sure I am on time to work. Then I never know how the time passes off so quickly, it's time to return. Of course you can imagine how it would be when one lands at home and have three hungry kids waiting. Yes, it's soon bed time and you hurriedly get them to sleep. Is this the pattern you go through too? Cos I get tired just thinking through this. Again if I am not doing and being so packed like this, what will I do?

That's a question that has no answer, with the half yearly exam completed, we are marching towards to the annual exams and soon it will be summer vacation! Konda just declared she wants to learn Carnatic music. Because her favorite singer also learnt Carnatic music before being launched. We have been after her for so many years for these classes, now she comes up with this plan herself. I am glad she has mentioned her aim to become an archaeologist again. She was fascinated by Jackie Chan cartoons some years back. I am not really sure of her current passion. I am sure she will update me soon as soon as she decides. 

While that goes on in my regular life, I am sure you will enjoy reading this simple sabji made with Aloo and Cauliflower. 

Aloo Gobi Sabji

Ingredients Needed:

Gobi - 1/2 Kg
Potato - 4 medium
Onions - 2 medium
Green Chilies - 4 long
Tomato - 1 medium
Bay leaf - 1 large
Garlic - 2 big cloves
Curry powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Coriander leaves handful chopped

How to make the sabji

Wash and trim the cauliflower, soak in salted hot water with lid covered for 10 mins. Rinse in water again. And drain, keep aside.

Peel and chop the potatoes as juliennes.

Heat a non stick pan with oil. Saute the bay leaf and finely chopped garlic. Then add onions julienne, saute on high and let the onions sweat.Add chopped chilies, saute well along with salt.

Next add the potatoes and cover with lid. Then add the turmeric powder, cook in simmer for 5 mins, then add tomatoes and combine everything well. Continue cooking with lid covered. This takes about another 5 mins for the potatoes to soften.

Once the aloo gets soft, add the drained cauliflower, mix everything well. Add the curry powder and cover again.

There is no need to add water, the moisture that comes from the covered vegetables is enough to soften the vegetables.

Finally add chopped coriander leaves.

Serve with rotis.

Notes:

Instead of curry powder, you can simply add chili powder, coriander powder and a dash of garam masala.

Can add water if you want a liquid gravy.

Hara Gobi | Dry Cauliflower in Mint Sauce

If there ever was a recipe that stayed the longest in my draft, then that honour should surely go to this recipe. Hara Gobi recipe was something that came into our life a long time ago, yet it never made it to the blog as one might expect. If you are a person who loves pungent spicy stuff, then this is a recipe for you. I am really not a person who loves strong pungent flavours in any dish. But if you allow it, this recipe will surely grow on you. It is something that you got to get used too, that is, if you don't like the strong mint flavour like me.

It happened one fine evening when I visited my parents during their dinner time. As soon as they saw me, they offered this dish to eat. It was green and I didn't even look further than that and took a bite. With a reaction that said "Ahgguu what's that!", I gave it back again. Dad was surprised and said how I could react like that on a dish that they loved so much. It took me a moment to get that sink and I realized I offended them. It was a spontaneous reaction because of the strong mint flavour. I know I could have controlled my reaction. So to mend things I took another bite to taste and realized it was good, only you got to see the dish and understand that it's made with mint and gobi. Anyway I asked Amma for the recipe and made myself acquainted well with it.

Furthermore Daddy asked how I could react like that being a food blogger. Well I said being a food blogger doesn't mean I can taste and appreciate everything at the first shot. But of course I can learn to appreciate some dishes finally. After all who can say no to a minty Cauliflower! This Hara Gobi is a pungent dry dish that takes you completely by surprise. But then if you are fond of mint and gobi, this must surely be something you can easily lap up.

Hara Gobi - Dry Cauliflower in Mint Sauce

Ingredients Needed:

Cauliflower - 1 small head
Mint paste - from 1 big bunch
Ginger Garlic paste - 1 tsp
Onion - 1 finely medium,
Green Chilies - 2 long
Salt to taste
Pepper powder - 3/4 tsp
Oil - 2 tsp

Method to prepare

Wash and clean the cauliflower. Cut into florets and take a bowl with water covering it completely. Bring to a boil and keep it aside with lid covered.

Wash and trim the mint leaves. Make a fine paste in a blender/ mixer using water.

Heat a non stick pan with oil, saute onions till brown. Then add finely chopped green chillies. Fry for a minute. Then add ginger garlic paste, a minute later add the mint paste. Keep stirring to make sure it doesn't get burnt. Simmer for couple minutes till the mint paste is cooked well.

Then add salt and pepper. Finally add the drained cauliflowers florets to the pan. Stir well to get the florets well coated. Continue cooking till it's dry.

Takes about 5 -7 mins in high. You can do in simmer too if you are using a regular pan.

If you are fond of cauliflower, then you must try these Cauliflower Recipes

Or if you like Dry Curries check them out!

Have a great weekend.

Aloo Gobi Pulao | Potato Cauliflower Pilaf ~ Weekend Cooking

This weekend we had gone for a temple visit early morning and thought we may not be on time for lunch at home. Since it was to be a quick visit and had to leave early, we went by ourselves without taking the kids. They had field day enjoying Amma's cooking and we were overjoyed that we could reach early and spend the rest of the day with the kids. 

Amma made this for us and Athamma insisted I take pictures and record so as to make it again. Because the boys caught us coming down, Chinnu won't let us in and we had to convince him saying we will take him for swimming. After that every other word was coined with the expected swimming in mind. Imagine our disappointment when on reaching we found that the swimming pool closed and the kids were so upset. So we again do something to please them, which resulted in going to their favorite food joint.

Coming to the recipe on hand, it was a combo of Aloo Gobi Pulao with Cashewnut Pakoda Curry

 

Alu Gobi Puloa ~ Potato Cauliflower Pilaf

 

Rice - 3 cups
Potato / Aloo - 3 medium
Cauliflower / Gobi - 200 gms
Onions - 1 medium
Green Chilli - 3 nos
Ginger Garlic paste - 1 tsp
Bay leaf
Shah jeera - 1 tsp
Clove, Cardamon, cinnamon - 2 each
Coriander leaves & Mint leaves - handful
Salt to taste
Oil & Ghee - 4 tbsp

Method to prepare:

Wash and soak the rice for 20 mins.

cut cauliflower into small florets, soak in hot water.

In a pressure cooker, add oil and ghee, add all the whole spices, shah jeera, bay leaf and saute.

Then add julienne onions, green chilies, saute till they turn colour, then add the ginger garlic paste.

When the ginger garlic paste is cooked well, add cubed potatoes and drained cauliflower. Saute well in sim flame.

Then add water, along with chopped coriander and mint leaves. When it starts boiling add the rice. Bring to a boil, add salt and cover with lid. Pressure cook for 2 whistles.

Enjoy and have a great week ahead

Lunch Box Series : LBS#55 ~ Cauliflower Rice!

I know I made a big mistake when I eyed that not so big lovely cauliflower that was calling out to me! Of course ever since buying it, it has been calling me still. First I made a dry subji, then a pakora, then a mixed curry with cauliflower. Finally I kept some to attempt at a new idea that was playing on mind. But just couldn't get myself do it. And of course things happened to my convenience that I never attempted that.

Would you believe this is the third week since buying the vegetable. Yet when I opened the packet it was still so fresh. I was setting new standards on vegetable storage and gave a new meaning for procrastination. With all the zeal one can have, I looked at that medium sized cauliflower on the top rack and made the shop keeper get it down to me. As if I would be cooking it all on the very day! December is the time we get loads and loads of these lovely dainty flowers on charts and Athamma, as usual was telling me that we aren't making best use of the seasonal vegetables.

Inclination is not just enough for getting something done. You need to have lot more of something else, this is the lesson learnt from this incident. I had two different occasions where I could've tried out that new idea that has been running around mind with cauliflower. Yet did nothing possible to make them. Anyway finally I decided that I will make that Cauliflower Pulao or Rice or whatever you may call this dish, that I remember from years back. I remember seeing a recipe on a paper clipping featuring Malika Badrinath. In that toned paper, which Amma had recently borrowed, I saw this recipe again.

True to nature, I didn't follow the recipe. It called for some Amti Masala or Curry Masala. Seriously I just googled to know what goes in an Amti Masala. But I can see that its going to be long studying of a new mix. That is scheduled for another day. For now I will go ahead explaining how I finally made this Cauliflower Rice.

The day never starts differently at home. Today was extra hectic as I was trying to shoot two recipes before getting to work. Let me talk about this one today.

Cauliflower Rice

Preparation Time : 10 mins
Rice Soaking Time : 15 mins
Cooking Time : 20- 30 mins
Pan Cooking


Ingredients Needed:

Rice - 1 cup
Cauliflower - 2 cups or medium sized flower, cut into florets.
Onions - 2 medium, juliennes.
Mustard Seeds - 1/4 tsp
Green chilies 4 (or as per taste)
Asafetida - a pinch
Cashew nuts - 5 -6 whole
Curry leaves - 4 -5
Salt to taste
Turmeric powder a pinch
Cumin powder - 1/4 tsp
Chili powder - 3/4 tsp
Coriander powder - 3/4 tsp
Garam Masala - 3/4 tsp
Curds/ Yogurt - 1/4 cup
Oil - 2 tsp
Ghee - 1 tsp
Water - 2 & 1/2 cups

Method to prepare:

• Wash and soak Rice for 15 mins.
• Wash and cut the cauliflower into bite sized florets. Add salt and boiling water to the cauliflower and keep it covered for 10 mins.
• Heat the pan with oil. pop the mustards, then add the curry leaves, Hing, Cashew nuts and onions. Sauté till onions are turning brown.
• Drain the cauliflower from water and add the florets to the pan. Stir well, add salt and turmeric. Cover with a lid and simmer to low flame and cook for 5 -7 mins, stirring in intervals.
• By now the cauliflower will get soft. Drain the rice from water and add to the pan. Combine everything and again cook for 5 mins with lid covered.
• Meanwhile boil water and then pour over the rice. Increase to high flame, add the cumin, coriander, chili powder and Garam Masala. Beat the curds smooth add to this. Adjust salt and spice if required.
• Cover with lid, simmer and cook till done. It takes about 10 mins to reach the correct consistency. Switch off the flame, when you find that the rice is nicely cooked.
• Add the ghee and combine everything. Cover again and let it rest for 5 mins.

Notes:

Drain the cauliflower completely before using, same with rice.

The rice that I have requires extra half cup of water to get cooked to the right consistency. So use your judgment. For Basmati, the ratio is always 1:1 water. The recipe called for more chilies, but I used only 4, plus red chili powder. The rice had the right spice level. Since I don't know if amti masala or curry masala comes with chili powder in it. I just assumed I will have to add chili powder to make it more spicy.
Cauliflower has that funny smell and taste that needs to be masked by spice, so make this rice a bit more spicy to enjoy the overall effect.

This was the first time I have actually cooked a mixed Rice/ Pulao without adding Ginger garlic paste or added curry leaves. I must say the taste was very good.

This is coming straight from the kitchen today, as it was my lunchbox today. Hope you enjoyed, we for sure enjoyed and will be making it often!

Gobi Masala ~ Cauliflower in a rich gravy!

We finally went for a cinema after many months. I was never a movie buff, but do enjoy the occasional movie. It makes a change from our routine life if not anything else! For that matter I am particular that I only watch comedy or at the most thrillers of a different kind. Life with kids is never short of thrilling experience, but then you do enjoy the chance of being the observer rather than being the subject right!

There was, of course a time when I used to watch the romantic movies, the types where the lady and the lover ran around the trees, trying to see who runs faster. The current day movies have become more explicit, not exactly what I can palate. One or two decade ago, there were vamps who clothed in scanty costumes and the heroines were always prim and proper. These days I can hardly make the difference! Not that we ever go for a movie as a family, as last couple of attempts made with Konda was disaster, we decided to go on our own. Naturally going with the twins is of no option at all! Chinnu hardly likes TV, most times he goes and switches it off when the rest are watching.

My second SIL who came down for a vacation with her kids, suggested a telugu movie Kick for us to watch and she also offered to babysit the kids. So it was chance we couldn't pass. The movie was downright hilarious and I was thinking its been ages since I had a hearty laugh. Though we are not short of laughter at home, comedy was missing though mostly its comedy of errors!

Amma knowing our plans, offered to make this yummy Gobi Masala and we came home for a great looking rich gravy. Of course hubby dear not used to any other sort of gobi dish was apprehensive until he had his first bite of the roti with the masala! Rest can be understood with the empty bowl!

Gobi Masala ~ Cauliflower in a rich gravy

Serves: 6- 8 ppl

Gobi - 800 gms (big one)
Ginger Garlic Green chillies - 1 tbsp
Chili powder - 1 tsp
Coriander - 1 tsp
Cumin powder - 1/2 tsp
Curds/ Yogurt - 1/2 cup
Tomatoes - 2 medium
Onions - 3 medium
Poppy Seeds + Cashews nut paste - 2 tbsp
Oil - 3/4 cup
Salt to taste
Coriander leaves for garnish

Method to prepare:

Wash and clean the cauliflower into florets. This can be done by soaking it in salted warm water with closed lid.

Heat a non stick thick bottom pan with oil. Add the finely chopped onions, fry well. Then add the ginger garlic green chili paste, sauté till its brown.

Add the chopped tomatoes along with all the spice powders and salt. Simmer and cook till the oil starts coming on sides. Add the curds little by little so that it blends well and also comes out as a thick creamy gravy.

Once all the curds is done, add the drained cauliflower and add to the pan. Mix well with the spices and cover with lid and let it simmer for 5 - 7 mins, till you feel the florets are blended with the masala.

Add 1/2 cup water and either put it for whistle, remove from stove and remove the whistle immediately or the cauliflower becomes too mashy.

In another pan cook the Poppy seeds and Cashew nut paste with 1/2 cup water and bring to boil. When it starts boiling, add the gobi to it and simmer for few minutes. Finally add in the chopped coriander leaves.

Goes great with Rotis.

Note: This dish is best done in a really thick bottom pan, so that it doesn't get burnt.

So coming back to the movies, which was the recent one you all watched? Of course most names I will have to google and check out.

I am already looking forward for the weekend, though I might end up working through them!

Mixed Vegetable Kurma!

I know it sounds so clichéd but days do seem to be have wings. The pace at which the days are flying, I am sure I will be saying this again on Dec 31st! Its already March and looking at my calendar I wonder where the past two months gone? The weekend was quite eventful. I attended the book launch of Jigyasa & Pratibha's second book Sukham Ayu. It was great pleasure meeting them both in person and the whole function was very entertaining with interesting speakers. The lovely ladies have much to be admired about. I can imagine the hard work and endless nights that must have gone into making this wonderful book. I wish them both great success with this book too.

Then come Sunday, we were off for a day's trip. Kids enjoyed the trip that every spot they got down, they ran about and felt at home. Of course, in the car I had the task of keeping them occupied with endless snacks lined up. Every now and then hubby dear would peep back and ask what was the item on attack right then! They spent the day snacking and no real food got in. At least that kept them busy enough not to insist on driving. After the temple visit, we visited my Pinni, Amma's first younger sister. My brother's wife and my 2 yr nephew were out of town, so we missed their company. But otherwise we had wonderful time at their place and were treated to some fabulous food too. I was sad I didn't have my camera to capture the spread! The trip back was event less as the boys were exhausted and slept most of the time. I was really surprised when Chinnu pulled me inside, saying he wanted to sleep shortly after we reached home. I was clueless that they were so tired though I knew they played a lot.

What we realized from this was, our kids are more keen on tours, the moment they see us, they say "oruku potham"..well we said lets wait for another weekend to be here!

Well before I forget that this is my food blog and I ought to share my recipe before signing, presenting you ladies and gentlemen (I know my Dad and Hubby dear read my post without fail..:))...one awesome vegetable Kurma. Ok, this is not your typical Kurma or maybe I want to add drama, whatever, it was simply great!

Ingredients Needed:

Mixed Vegetables (peas, cauliflower, Double beans, carrot, beans, potato) - 1 & 1/2 cup
Onions - 2 medium
Tomatoes - 2 medium
Ginger Garlic paste - 3/4 tsp
Dry methi leaves - 3/4 tsp
Cloves, Cinnamon & Cardamon powder - 1 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Oil - 2 tsp
Coconut milk - 3/4 cup
Water as required

Method to prepare:

Chop all vegetables to medium size peices. Heat a pressure cooker with oil. Saute chopped onions, when they start turning brown, add the ginger garlic paste. Fry well.

Then add the tomatoes and cook in sim till they get soft, then add all the vegetables and beans. Cover with lid and cook in sim for 10 mins for the vegetables to get evenly cooked.

Add all the spices along with the dry methi leaves. Once they are done, add the coconut milk and water. Cover with lid and pressure cook till they are done.

Note: You can make home made dry methi leaves by simply shade drying the fresh methi and storing it in an air tight container. The taste it leaves in a dish is simply awesome!

And vegetables are versatile, you can add or omit as you wish!

Have a nice day!

Gobi Paratha ~ Stuffed all the way!

Traditions are good if they give you lot of good memories. But its not something you got to keep up, for the sake of keeping it up right! I never believe in that but at times, just for the old memories, I try to do certain things that happened in the past. Like making stuffed parathas around this time. I know stuffed parathas might sound very daily affair to many. Maybe I have south indianised it to my taste. But they hold a very special place in my menu. Stuffed parathas are bound to induce passion and great sense of content when they are prepared and adore the table so beautifully. I have made many types of stuffed parathas, but never attempted at Gobi ki parathas.

I had planned for this yesterday but as I said, hubby dear took us for dinner and so it was postponed to today. Konda had gone along with him to order the cake and they came back with a chocolate cake, because I like chocolate, though I don't eat this cake. Isn't that funny! They remembered to get me a peice of eggless cake too. The boys were excited to sing haapy haapy burthday to amma and I guess the writing on the cake was Konda's idea. Well the wishes seem to be for everyday!

The day was quite hectic with the boys fighting over the new cars they were given. Then back home in the evening, they again got on playing, only after a while they settled down together. By the time we got down to cutting the cake, it was time for the boys to sleep. I got back making these Gobi parathas after they slept. Chinnu and Konda are sound sleepers while Peddu gets up frequently. So I had to pat him again just now. Its pretty late now, so let me hop on to the recipe right away, am sure most of you must be doing it similar way!

Gobi Paratha Stuffing!

Ingredients Needed:

Wheat flour - 1 cup
All purpose flour - 1/2 cup (opt)
Ghee/ Butter - 1 tsp (opt) you can use curds instead.

For stuffing:

Cauliflower florets - 50 gms or about 2 big floret
Onion - 1 small
Chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Oil for frying

Method to prepare:

Wash the cauliflower and soak in lukewarm with salt. Then grate it finely and mix with finely chopped onions.

Heat a pan with oil, add the spices and then the grated cauliflower.

Saute for 2 mins, till the cauliflower is done. Remove and allow to cool.

Gobi Paratha with Yogurt/ Curds and Pickle ~ Dinner!

For the dough :

Knead dough as you do the regular dough, rest it for 10 mins.

Then follow the steps as shown in Aloo parathas.

The best serving that I always love is pickle and curds, I believe nothing can beat this combo!

Thank you my dear readers and friends for all your lovely wishes. Though I didn't want to make a big deal of this day, you all made it very special with your wishes and thoughts! I guess that's why my blog is such an addiction for me!

Lunch Box Series : LBS#43

Well the way our streets are adorned with big heaps of cauliflower, it is but natural that you find yourself indulging in a Cauliflower mania! Typically this season, we find ourselves cooking or eating Cauliflower parathas, Pakodas, Cauliflower Sukhi, Cauliflower Subji, Masala etc. The list is endless, unless of course, somebody has actually made a halwa or a cake with a cauliflower! I am not surprised though. Anyway, you won't find me attempting that for sure. Athamma, as I was saying the other day, insisted that we take advantage of the bounty seen on the roads. And one fine day, got a big flower herself. This happened couple of days before we decided on the trip. These days Athamma has taken on herself to visit the local market. Initial she used take Konda along with her during Konda's hols. But I think she has mustered enough courage to cross the language barrier and just manage to pick up anything and everything she feels like.

So I ended up making subji twice and something else. In end I still found some florets lying in the fridge. I thought four days shouldn't affect it really. Well it didn't, it was still as fresh as how I put it in. For want of better lunch box ideas, I was thinking what I was going to make as the side dish for the Okra Sambar I planned. The beautiful florets came to mind. It was literally calling me ok, pleading infact for ignoring it for so long. I decided I was going to make a Sukhi with it as a side for the dal. Come what may as a reaction from hubby, I decided to go ahead.

Today's Lunch Box had

Lady's finger Sambar
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder
Plain Rice
Curd Rice

Since Aquadaze sent a mail with her event on nuts focused on peanuts, I was keen on sending something as I am so fond of these. So this sukhi was seasoned with roasted groundnut powder, which gave such a sublime taste to the cauliflower, I couldn't believe it was possible. I called up hubby and asked if he liked, he said he did. Best was my colleagues liked it very much and were lamenting that I didn't get enough. This is surely something I am going to be making more often!

Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder.

Cauliflower florets - 250 gms
Onion - 1 medium
Chili powder - 1/ 2 tsp
Coriander - 1/4 tsp
Garam Masala - 1/2 tsp
Salt to taste
Turmeric a pinch
Mustard seeds - a pinch
Curry leaves- 4-5 leaves
Groundnut powder - 2 tsp

Method to prepare:

Wash cauliflower and soak in salted hot water for 10 mins. let it drain.

Heat a kadai with oil, splutter mustard seeds along with curry leaves. Then sauté onions till they are brown.

Add the drained cauliflower, sprinkle the turmeric and salt. Cover with a lid and simmer for 5- 6 mins.

Then add the chili, coriander and garam masala. Stir well and again simmer for 5 mins. Let the steam get back in, so that the florets get cooked in the process.

Finally add the groundnut powder and mix well. Let it cook for 2-3 mins.

I am sending this yummy cauliflower with peanuts to Aquadaze's Lets go Nuts event!

And to My legume Love affair, hosted on my blog, an event started by Susan!

Finally to Sunshinemom's FIC, this month being Yellow. I hope she believes this is yellow..:)