Beans Potato Curry | Beans Bangaladumpa Koora | Beans Aloo ki Sabzi

For the lunch box that I made along with Kathirikai Paruppu Kulambu, I made this simply Curry or Koora as we also call in Telugu. Now Koora is a name given to vegetable dry sautes as well as gravies. The usage is most confusing, however we manage somehow. Coming to this simple beans and potato subzi, I eat this at my sil's place. She had made it along with Pappu and I was surprised that hubby dear liked it and said he would eat such dishes if I were to make it like that. 

There was nothing so different about it, except of course the green chili spice that he so likes. So back home I decided I should make it and see if he still likes it. My SIL had made it quite spicy and it was bright red in colour, which meant she had added red chili powder as well. Mine didn't end up like that, maybe because I pressure cooked the vegetables and then added. Coming to the simple one, here is how you can make this simple dish that makes a good side dish for both rice and rotis as well.

Pressure cooking makes this dish get done very quickly, else you will have to slog over the stove for a while for the vegetables to get done.

Step by Step Pictures

Beans Potato Curry 

Ingredients Needed:

Beans - 1/4 kg
Potato - 2 small
Coconut - 2 tbsp
Green Chilies - 2 medium
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

For the Tempering

Mustard Seeds, Urad dal  - 1 tsp
Curry leaves - handful
Crushed Garlic - 4 cloves
Oil - 1 tsp

How to make the Beans Potato Curry

Make a coarse paste of coconut and green chilies without adding water.

Wash and trim the beans. Peel the potatos and cube. Pressure cook till done.

In a non stick pan, heat oil, temper with curry leaves, mustard seeds, and crushed garlic.

Next add the ground coconut mix, saute well till done.

Then add the cooked vegetables and cook on high for the water to evaporate. Add the spices and combine everything well.

Continue cooking in sim till the spices and vegetables blend well.

Serve with Rice or rotis

Enjoy the 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.

Andhra Chicken Roast Recipe 2

This is the chicken roast that I often make at home and it was even featured in The Hindu newspaper. I somehow never came around posting it here. I make a similar roast with different ingredients. When I read through it, I realize how small change to the proportion makes such a big change.

After reading the newspaper article, many who didn't know about my blogging, called up asking me what I do and about the blog. Many of them even tried the recipe and said it was a hit at their home. So finally here the recipe for you to try!

Talking about this chicken, this is one of Konda's favorite dish. She had her School Sports day and has been excited about it since a week. She has been very excited about getting a gold medal in the relay. She was coming first in 200 m, but after a selection of 5 rounds, she was not able to get the first position. Every day she used to come back home fully drained and exhausted. My parents complained that she should not take part as she hardly eats well enough to walk, let alone run. I didn't want to discourage her as she was so interested in it. Finally I am glad she got in the medal in other event, and took the opportunity to give some gyan. Team work works, not that she would have understood, but anyways. Next on my to do list is to make her things that will help her build more stamina.

That reminds me that I should make this chicken roast for her again.

I had previously posted another Andhra Chicken Roast, maybe I should get to be more adventurous in naming the dishes.  Since I mostly experiment with different ingredients and note down when a particular dish gets appreciated, I never think of giving it a different name. If you must know, we have a chicken variety called X Chicken Fry, christened by Daddy because Amma couldn't come up with a suitable name for the dish. If you must know, that's the most favorite chicken fry that Amma makes.

Andhra Chicken Roast

Ingredients Needed:

For the marinade:

Chicken breast – 250 gm
Curds – 1/2 cup
Ginger-garlic paste – 1/2 tsp
Turmeric powder – a pinch

For the roast:

Long green chilli – 1
Big onion – 1
Curry leaves – a few
Chilli powder – 1 and 1/2 tsp
Coriander powder – 1 tsp
Oil – 1-2 tsp
Salt to taste
Clove – 2
Cinnamon – 1 inch

For garnish:

Coriander leaves – a few

Method to prepare:

Wash and cut the chicken into bite-sized pieces. Let it drain for five minutes.

In a bowl, mix the chicken with curds, ginger-garlic paste and turmeric. Marinate for 15 minutes.

Chop onions roughly and make a paste along with green chillies.

Heat a heavy bottomed pan with oil.  Add clove and cinnamon, fry it for a min, then add onion-green chilli paste, fry till the oil comes out. Stir frequently to make the bottom doesn't get burnt.

Add the chicken along with the marinade, cook on a high flame for five minutes.

Then add the chilli powder, coriander powder and salt. Mix well. Simmer and cook with a lid for 10 minutes.

Cook till the chicken is tender and turns brown.

Sprinkle finely chopped coriander and cook till dry.

Other Chicken Recipes

Enjoy your weekend!

Stuffed Bitter Gourd Recipe | Gutti Kakarakaya | Stuffed Karela with Step by Step Recipe

I am not a person who likes Bitter gourd or karela. But when you find that your family likes this vegetable, you will have find different ways to make this frequently. Hubby dear and Athamma loves bitter gourd in any form. I find myself making a saute of this vegetable and I remember that Kakarakayya kura was also quite frequent dish some years ago. I really wonder how and why we stopped making that dish these days.

This Spicy bitter gourd or stuffed karela recipe that I made a while ago, was surely different and very delicious, if I say it myself. I took it for office and my colleagues liked it very much too.

Stuffed Karela

School reopened for the boys today and we felt so bad for them as they had to get up early to get ready. The month long vacation surely had it's effect. I somehow managed to pack them something that they nodded their head, it surely made me realize that I should get some sort of planning to be done.

Step by Step pictures for making Stuffed Karela

Wash and trim the sides

Boil the bitter gourds in a mix of turmeric, curds and salt.

The ingredients for the stuffing. To be ground into paste.

 Fry in a non stick pan until done.

It takes 5 - 6 mins for frying the masala.

The cooked bitter gourds are left to cool down.

Remove the seeds inside

Stuff with the masala

 Roast the bitter gourds in hot pan again.

Fry these stuffed karela again in oil until it is browned on all sides.

Spicy bitter guard or stuffed karela recipe

Ingredients

For boiling Karela

Small bitter gourds / Karela - 3 cups (must have been 300 gms)
Turmeric powder a pinch
Curds / Yogurt - 1 cups
Lemon juice - 1 tsp
Salt a pinch

For the stuffing

Roasted Groundnut/ peanuts - 1/4 cup
Kopra / Dry Coconut - 1/4 cup
Sesame seeds / Til - 2 tsp
Whole dry Red chillies - 4
Salt to taste
Oil - 3 tsp
Cumin seeds/ Jeera - 2 tsp
Garlic - 4 cloves
Onions - 1 big

Coriander leaves for garnish

Method to prepare:

To cook the Bitter gourd.

Wash and trim the Karelas.

Trim on both sides of Karela without cutting in between.

Boil them in sour curd adding with salt, lemon juice, turmeric for 5 minutes. Keep it aside for it to cool down. Squeeze out the seeds from inside.

To make the masala:

Grind onion, red chillies, groundnuts, sesame seeds, salt, coconut and garlic coarsely.

Heat a pan with oil and fry the ground paste till it gets fine aromatic flavour. Remove from the oil.

Stuff the prepared masala in each karela evenly.

Ensure that each karela is stuffed properly.

To make the stuffed Karela

Place them one by one in the same hot oil and fry them on low heat to golden crispy brown.

Turn them gently without splitting inside masala.

Garnish with coriander leaves

This can be served hot with plain rice or with Sambar rice.

Sorakaya Vepudu ~ Bottle Gourd Stir Fry

Life seem to be running fast! Heard it already, well you get to hear it again. I don't know about you, but for us, each day runs as fast as it can. There was a time, when Hubby dear used to say just breeze through the 2 hours in the morning and 2 hours in the evening, your day is done. But how can one manage the entire day?

We also used to think that God gave lots of energy to 2 year olds, nay he has given even more to 3 year olds. The way my boys plan the day, makes us wonder why we can't think like them. The moment they fight we take sides to console them, the very next moment they are for each other against us. They fight, play, cajole, cuddle and again fight. And in between they eat, drink, potty and also make us sweat a lot!

We were prepared, that is how well one can get prepared. But they beat you to your own game. They devise new games. We actually plan how to get the Sunday going. After the traditional Poori Channa for breakfast, things seem to get settle down, when it again started to get out of control. Finally hubby dear decided a round around the city was in store. He left me happily cooking, as I planned on experimenting on a Muslim mutton biryani for the book.

Back from their trip, hubby dear decided he wanted to experiment with the camera. Result was I was the new found subject and I had to smile through the sweat and brow! Anyway the biryani was a hit, I will have to make it again for the shoot. How exciting, me thinks. Finally I was dreading the Kachori plan that was planned for the afternoon.

But be as it was, the boys refused to take their nap. I was thinking it was now or never. For a moment, I even contemplated sending a mail out saying I am not going to make it. But imagine a life without having tasted one owns hard labour of love. It was that yum! Everybody at home simply loved it. You can read more about how to make a memorable impact, check out Moong Dal Kachori, yes I strongly recommend.

Coming to the recipe for today, this is something that I made last week, and it went well with the rice.

Sorakaya Vepudu ~ Bottle Gourd Stir Fry

Sorakaya / Bottle Gourd - 1 cup

Onions - 1 medium

Curry leaves - 4 -5 

Green chilies - 2 -3 nos

Red Chili powder - 1 tsp

Coriander Powder - 1 tsp

Turmeric powder

Ground nut powder - 1 -2 tsp

Salt to taste

Oil - 2 tsp

Method to prepare:

Peel the outer skin of the bottle gourd and cut into 2 inch pieces. 

Heat a pan with oil and add mustard seeds, urad dal, curry leaves. Then add the bottle gourd pieces along with salt. Simmer with a lid and cook for 10 mins.

Check to see if the vegetable has turned soft. Add the chili powder, coriander powder. Stir well. Cook again for 5 - 7 mins. 

When the bottle gourd is cooked well, finally add the ground nut. combine everything and remove.

Lunch Box Series : LBS#51 ~ Cabbage Dry Curry!

I haven't been cooking anything new lately, blame it on the releases on the work front, plus the discussions on the book, plus the regular school blues. On top of this, something like the tragic death of AP's CM YSR is bound to lower the spirits of my folks. I never knew they will get deeply affected by it. I am not so politically inclined, though I was feeling sad to know the tragic end.

Well I am sure your daily happenings are much more interesting than my usual routine, which when I think back, bores me to death. I really wonder how I can get away doing the same thing again and again and not feel I need to change it. Anyway that's another post to ponder! Out of all, the worse thing I happen to miss is to record my boys' hold on language getting better! I simply love their babbling. And when Chinnu tries to speak, I can visualize himself thinking clearing yet finding it hard to get the right word out. Guess the many languages he is being exposed too, is the culprit. He ends up using all the language he knows in one sentence!

Will try to record their antics soon, meanwhile let me share a simple cabbage dry curry that makes a great side dish for rice and dal!

Today's Lunch Box had

Endumirapakaya Pappu ~ Dal with Red Chilli
Dry Cabbage Curry
Cumin pepper Rasam
Curd Rice

Dry Cabbage Curry with Coconut, Green Chilies!

Ingredients Needed:

Cabbage - 250 gms
Onions - 1 small
Tomato - 1 medium (opt)
Coconut - 4 tbsp
Green Chillies - 3 -4 nos
Salt to taste
Mustard Seeds, Urad dal - 1/2 tsp
Curry leaves - 3 -4 nos
Oil - 2 tsp

Method to prepare:

1. Chop cabbage very fine. Grind the coconut and green chilies to fine paste. Keep it aside.
2. Heat a kadai with oil, temper with mustard seeds, urad dals, curry leaves. Then add chopped onions and saute it till pink.
3. Then add the ground coconut, chili paste and fry till its well done. Mix well and add salt. If you are using tomatoes, add at this stage, else continue with the chopped cabbage.
4. Simmer and cover with lid and cook for 10 mins. Stir in intervals to ensure the bottom does not get burnt.
5. Cook till done. Its always good to leave the cabbage till crispy.
6. Serve with rice and dal.

Enjoy your lunch box! Will be back soon, until next time, happy weekend!

Lunch Box Series : LBS#50 ~ Jackfruit Seed poriyal!

I was planning to make this post special as its the 50th lunch box I am sharing. But life has been hectic off late. For us, special occasions are celebrated with sweets, but since I rarely take sweets to office unless its a Saturday when I make neivedyam. So I can't expect myself to make a sweet to celebrate the milestone. Instead I thought the next best would be to make something I like very much!

And Jack fruits are one of my favorites! Be it the fruits or its seeds, I like everything about it. I grew up eating this fruit and there is nothing I can like more than the seeds that we save to use it in different ways. Amma makes a sambar and a curry with it. Most of the time I used to make a dry saute with it, which is very crisp and flavorsome! And there have been times when we simply throw them into hot coal, and burn the seeds. The aroma and the taste the seeds have are simply awesome. But then having a coal stove is quite difficult in these days. So I try tossing them on direct flame, though you don't get that burnt smell this way, its equally tasty.

During my childhood, we had many of my dad's folks sending us this bounty from their trees. So come summer, we used to get about 5 -6 different big fruits. The next couple of days we are busy removing the fruit and sharing with the neighbors. That way we used to end up having loads of these seeds. But its been years we stopped getting those huge fruits as such. This summer hubby dear gets it all packed. Each packet has about 10 of it and its finished the moment its seen. The best part is, Konda likes it. So most of the time I get only the seeds to admire.

We save most of it all the time to think of some curry or the other. Adding these into sambar gives it a great taste. But I wanted to make it as a poriyal with simple ingredients. So here's our lunch that I carried

Today's Lunch Box had

Endumirapakaya Pappu ~ Dal with Red Chilli
Bitter gourd Masala
Jackfruit Seed Poriyal
Cumin pepper Rasam
Curd Rice

Red Chili Dal, Bitter Gourd Curry, Jackfruit Seeds Poriyal ~ Our Lunch Box

Jackfruit Seeds Poriyal Recipe

Ingredients Needed:

Jack fruit Seeds - 10 nos
Onions - 1 small, chopped fine
Curry leaves - 4-5 leaves
Mustard seeds, Urad dal - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2- 3 tsp

Method to prepare:

• Pressure cook the Jack fruit along its jacket. Once its cool, remove the outer skin.
• In a pan, heat oil. Once its hot splutter the mustard seeds, Urad dal, curry leaves and fry for 2 mins. Then add the onions, saute well till its lightly brown.
• Then add the cooked jackfruit seeds, along with red chili powder, coriander powder, turmeric powder and salt.
• Simmer for 5 - 7 mins till the spices mix well. You can cover with a lid for it to be steamed with the spices.
• Remove the lid and cook again for 4 -5 mins, for the seeds to become crispy.

Jack fruit Dry Saute, Panasa ginjala vepudu,

The lunch was very tasty, with the spicy dal going so well with the crispy fry. Of course the crispiness goes down after being packed for 3 -4 hours. But since I microwave my lunch it got crispy again.

Sending this to Margot for her Wholesome Lunchbox event!
Its a beautiful event that showcases lunch boxes across the globe!

Happy Weekend!

Dry Side Dishes ~ Vepudu, Poriyal, Thoran or Veggies with Dry / Medium Saute

With Potatoes

Alu Posto ~ Potatoes with Poppy seeds
Spicy Potato Roast
Potato Podimas- LBS#12
Til ko Alu ~ Potato fry with Sesame Seeds
Palak Aloo Sukha
Urulai Puli Curry LBS #46
Urulakizzangu Thoran ~ Potato Fry Kerala Style
Microwave Potato Peas Roast with Step by Step pictures
Microwave Roasted Potatoes with Herbs
Microwave Potato Roast | Urulai Kizhangu Varuval

With Arbi

Arbi / Colacasia Deep fry- LBS#7
Arbi Deep fry with Idli batter-LBS#20
Arbi Fries
Arbi Stir Fry
Baked Colocasia Roast ~ Baked Arbi Roast


With Raw Plantain/ Banana/ Valakai / Artikaya

Arti Danttu Vepudu ~ Plantain Stem Stir fry in moong dal - LBS#31
Artikaya Fry / Plantain Sit Fry- LBS#14
Plantain Stem Kootu- LBS#17


With French Beans

Beans Carrot Fry - LBS#16
Beans Carrot Moong Dal Usili - LBS#18
Beans Carrot Stir Fry - LBS#13
French Beans Kootu - LBS#37
Beans Paruppu Usili LBS 54
Microwave Beans Paruppu Usli

With Beets

Beetroot Poriyal in Wraps
Beetroot Poriyal - LBS#15

With Bindi/ Okra/ Lady's Finger

Bendakaya Vepudu ~ Okra Stir Fry - LBS#5
Bindi Masala
Bhindi Masala Recipe | How To Make Bhindi Masala

With Cabbage

Cabbage - Usili with Yellow Moong Dal - LBS#4
Cabbage Poriyal
Cabbage Dry Curry - LBS# 51


With Indian Broad Beans

Chikkudu Kaaya Vepudu
Indian Broad Beans Stir Fry LBS#37


With Greens

Palak Jhunka ~ Spinach in Gram Flour
Siru Keerai Poriyal ~ Amaranth Leaves Stir Fry - LBS#26

With Bittergourd / Kakara Kaya

Kakara Kaya Vepudu / Bitter Gourd Stir Fry- LBS#14
Stuffed Bitter Gourds
Steamed Baby Bitter Gourds LBS 53
Stuffed Bitter Gourd | Gutti Kakarakaya


Other Vegetables

Capsicum Fry - LBS#32
Cluster Beans wth Tur Dal Medium saute
Curried Carrot Stir Fry - LBS#38
Dondakaya Talimpu / Tindora/Tondli Fry / Gherkins Stir Fry-LBS27
Karamani Poriyal ~ Cowpea or Black eyed Pea Fry-LBS#29
Kasara Kaya Vepudu
Mixed Vegetable Subji-LBS#21
Mixed Vegetables with Moong Dal
Mullangi / Radish Poriyal -LBS#24
Pottalakaya or Pudalankaai Poriyal - Snake Gourd with Moong Dal LBS#36
Ridge Gourd Stir Fry ~ Beerakaaya Vepudu
Dry Spiced Cauliflower ~ Sukhi Gobi with Roasted groundnut powder
Jackfruit Seed Poriyal - LBS# 50
Sorakaya Vepudu ~ Bottle Gourd Stir Fry
Hara Gobi | Dry Cauliflower in Mint Sauce
Snakegourd Stir Fry with Moong dal |Paasi paruppu Podalanga Poriyal with Step by Step Pictures

Previous: Indian Breads
Next: Indian Dal Recipes | Vegetarian Indian Recipes with Lentils

Lunch Box Series : LBS#45

Zipping past the signal, my eyes fell on a pinkish tiny tot footwear. A zero size girl baby's lone right one. All within a fraction of a minute, it registered to me that it was pretty one and my heart went out to the mother who will be missing out a lovely memory. If she was like me, who would store the first things your baby had, then I felt out for that nostalgia memories will give. I still have the first slip on that Konda had, those lovely blue tiny slippers. When Athamma was telling me that I should get sandals instead of buckled ones, I remembered Konda's and I knew both my boys will fight over it. Konda had many things in double, which the boys now use and she feels so proud about it. Yes, I guess its a great feeling that your siblings use your things and love it on the top!

While the boys are picking up their language, most of it is still baby talk. And each word sounds honey to our ears. Like the other day, Peddu was telling Athamma something and she didn't understand what he was trying to say. He immediately said, "how many times should I repeat, you are not doing as I told you, baad gurl!" Of course all this in his own language, I had to ask him to repeat to understand the conversation. And was laughing for ages remembering Athamma's shocked expression hearing herself being called a bad girl. Peddu keeps up his sing song, "Nanni Goodd Gurl, Chinnu Good Gurl or Bad gurl" depending on the situation.

Before I forget, I entered Konda's rangoli pictures in Chitra Amma's 'Kitchen Masterpiece' event. I know these weren't the best of hers nor in the event, but I couldn't find the other pretty ones that she had done. Running out of time, I knew I can't miss it and Dibs was kind enough to select Konda as one of the winners in the draw. I know my daughter will be so happy knowing it!

Today's Lunch Box had

Bendakaya Sambar
Palak Aloo Sukha
Rice
Curd Rice


Palak Aloo Sukha

Ingredients Needed:

Potatoes - 250 gms
Spinach / Palak - handful leaves
Onion - small one
Cumin seeds - 1 tsp
Cumin powder - 3/4 tsp
Chili powder - 3/4 tsp
Turmeric powder a pinch
Mustard Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp

Method to prepare:

Peel Aloo and cut into cubes of 2 inches size. Wash palak and chop roughly.

In non stick pan, heat oil, add mustard seeds and jeera seeds. Then saute the onions till brown. then add palak, along with turmeric and salt. Simmer and cover with lid. After 5 mins, add the chopped aloo and cover with lid.


Once the aloo is half tender, add all the spice powders and cook till the aloo is tender.

Remember to stir in between frequently else aloo might get burnt.

This went very well with sambar!

Enjoy a great weekend!

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..:)