Rinku Bhattacharya's Blog, page 73

Five ways to try a moist turkey burger and Jeweled Turkey Burger

The classic beef burger has a well established place in our burger universe, it is what in business terms is known as the first mover. Of course, how it got the name hamburger attached to it remains a bit of a mystery.

Then there is the veggie and vegan style burgers, these ones of course have their tested and tried plant based audience. In fact, I am still chasing the perfect vegan burger, but am certainly getting closer to my goal and somewhere lost in the middle is the turkey burger, the meat eaters healthy compromise.

My issues with most turkeys burgers that I have tried is their general lack of moisture, and relatively lack luster flavor. However, over time with trial and practice, I have actually realized that the turkey burger due to its relatively mild and lean countenance actually has potential for a lot of flavor, and for moisture, try adding some veggies you will have a healthy moist burger. Actually, some days, I feel a little like the turkey burger, waiting for someone to realize that I might have some potential after all.

In fact, given everyone’s love for mini-burgers these days, I think that turkey with its lighter and leaner texture makes for a better snacking option. They are my personal favorite to pack for school lunches, and honestly I am generally a very visual person, so the brighter, lighter color does wonders for me.

Today’s main recipe is about smoky paprika, chives and cumin, but here are four other seasonings that you can use to play with your turkey burger,

Asian: Keep the cumin, and add in 1 tablespoon of honey, 1 tablespoon of freshly grated ginger, 2 tablespoons tamari and 1 teaspoon of sesame oil.

Greek: Add in 1/4 cup of crumbled Feta, 2 tablespoon chopped oregano and 2 teaspoons of minced garlic and serve with baby spinach leaves.

Mid-Eastern: Add in 1 tablespoon of Ras-al- Hanout, here is my steller recipe for the spice blend.

Tandoori: Add in 1 tablespoon of Greek Yogurt, 1/2 tablespoon of ginger paste, 1/2 tablespoon of garlic paste and 1 tablespoon of fresh tandoori masala and finally, today recipe for my Jeweled Turkey Burger, we call it a Jeweled Burger, due to the bright dots of corn and red bell pepper that add color to the burger.

PrintJeweled Turkey Burger

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

A moist and flavorful turkey burger studded with corn and diced red bell pepper and infused with ginger, cumin and black pepper.

Ingredients

1 pound of ground turkey (not all white meat)
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 tablespoon freshly grated ginger
1 tablespoon smoked paprika
1 Serrano finely chopped
Salt to taste
1/2 cup fresh or frozen corn kernels
1 medium red bell pepper finely diced
1 or 2 tablespoons minced cilantro
Oil for brushing

Instructions

Place the turkey in a non-reactive bowl and add in the tandoori masala, ground cumin, black pepper, ginger, paprika and the serrano pepper.
Mix in the salt and the red bell pepper and cilantro.
Shape into 6 inch patties and place in the freezer for about 15 to 30 minutes.
Brush the patty on both sides with oil.
Turn on the grill and carefully place the patties on the grill and cook each side for 6 minutes.
Alternately, turn the oven on at 350 degrees and cook each side for about 10 minutes.
Serve in your choice of whole grain bread, we enjoy these with burger thins.

Notes

Most of the prep time is for chilling the patties.

3.1http://www.spicechronicles.com/five-ways-to-try-a-moist-turkey-burger-and-jeweled-turkey-burger/

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Fresh Chive Pesto

I am in one of my happy places as I write about this lovely green chive pesto, that has been thrilling the household this past week. This happy place is a corner that I sit in as I listen to the sound of the rain, yes, I love the rain!

I wish there were more waking hours to the night, but, alas possibly just one more before my virtual carriage drives me away to the land of sleep.

This chive pesto is the result of way too many chives in our garden, we have a combination of garlic and regular chives in our garden and they come together beautifully in this lovely pesto that I have been adding to everything. The kids have been calling it Chive guacamole. Given how much my daughter loves her guacamole, this dish is high compliment.

As for me, I have been enjoying the chive flowers as much as this delicate and creamy pesto that I have found so many uses for. I will tell you what I have been doing with it, however, for this quick post I want to let this simple condiment have its moment of glory. This Chive pesto is simpler and lighter than its more traditional counterparts.

However, since the condiment gets it name from the Genoese word pesta which means to pound or crush, I think calling this condiment a pesto still works. It actually freezes well and retains its pretty pale green color after even a week in the refrigerator and yes, it happily uses up a generous amount of chives. The nice amount of almonds and olive oil in the mix also makes this a healthy fat rich indulgence.

PrintFresh Chive Pesto

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Makes 11/2 cups

A smooth and creamy chive pesto made with almonds and olive oil.

Ingredients

3 cups of chopped chives (a mixture of garlic and regular chives) if you only have regular chives add in 2 small cloves of garlic.
1/4 cup of blanched whole almonds (about 35)
1/4 cup of olive oil
1/2 a Serrano chili (optional)
1 teaspoon salt or to taste
Water as needed for a smooth consistency

Instructions

Coarsely chop the chives and add to the base of a blender.
Add in the almonds and olive oil and the chili if using.
Stir in the salt.
Pulse a few times and then add in about 3 tablespoons of water and begin the blender scraping and mixing as needed to obtain a smooth soft consistency.
Use as needed. This pesto keeps well in the refrigerator for at least 2 weeks.

Notes

You can use pine nuts or cashew if desired.

3.1http://www.spicechronicles.com/fresh-chive-pesto/

 

 

 

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Alu Makha/Bhate -Bengali Mashed Potatoes

Long and busy days, has most of us reaching out for our comfort foods, but comfort foods mean different things to different people. However, not surprisingly a lot of classic comfort foods tend to fall in the category of carbohydrate rich foods that satisfy us in their simplicity. My go to often is simple Bengali Mashed Potatoes or what we like to call Alu Bhate or Alu Makha, the Bengali word for mashed is Makha.

This week is full of potential, possibilities and loads of activities. Well, the last is a given right?! Mom arrives this weekend, and I realize as always, there is too much kid related stuff on the plate…I need to cobble some family time for her, but right now, let me promise myself some soft and comforting Bengali mashed potatoes. The seduction of this dish rests in its deep rooted memories, that are a part of childhood for most Bengalis. If I post a picture on instagram, I am guaranteed nostalgic soulful comments.

In fact, in graduate school I had just two other Bengali students contemporaries, both of whom were engineering students. I remember one of these students affirmatively informing me that the main reason that he could not think of marrying someone who was not a Bengali (or non-Bengali as we say in India) was because of the food. As he informed me the deal breaker is that, “I cannot imagine not bonding over Alu Bhate” … such is the hallowed presence of this dish on the Bengali table. Thank goodness, I have trained my non-Bengali husband to love this dish. In fact, once upon a time when I made this, the split would be something like 70 percent for me and the rest for him, these days it is getting more like an even split, so I need to start making more before the balance tips any further.

The dish is rustic and well spiced, the degree of spicing depending on the household and preferences, however, this mashed potato is not about cream. As one of my favorite food writers, Chitrita Banerjee refers to her experience with the creamy mashed potato saying, “Imagine my surprise when I saw this meek creamy creature masquerading as the mashed potatoe…” Having said that, if mustard oil is not available the preferred mashing medium so to speak is clarified butter or ghee, essentially this mashed potato is one with character. It is found or enjoyed with simple cohorts, the most basic of these are steamed rice and lentils. I personally have a preference for red lentils or mooshoor dal, but purists will emphasize the cooling qualities of moong dal.

It can be a baseline dish in a sequenced Bengali meal, or just be a simple solo comfort dish, but comforting it is. In busy weeks such as this, cold chilly New York winter evenings, and rainy quiet days, I reach for the potato basket and add them to my steaming rice or simmer pot of water. The mashed potato is often served as small ball servings. Mothers also tend to sometimes mix the lentils rice and potatoes together and shape them into these small balls for children to eat, as this makes it easier for the young one still learning to navigate the ropes of eating with their hands. If you are looking for nuanced flavors in a super-simple dish give these mashed potatoes a try, they will comfort and tantalize your taste buds leaving you filled with a well filled satisfaction.

PrintAlu Makha/Bhate -Bengali Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple flavor packed rendition of Bengali mashed potatoes that is quintessential comfort food all year round.

Ingredients

4 medium sized potatoes (such as Idaho's)
3 tablespoons pure mustard oil (see note on substitution), plus more to drizzle
1 tablespoon fresh lime juice
Salt to taste
3 to 4 tablespoons finely chopped red onions
2 tablespoons chopped cilantro
1 teaspoon crushed red pepper flakes (optional)
1 serrano chili, minced

Instructions

Boil the potatoes in their jackets until tender, but not mushy. Cool them until you can comfortably handle them and peel and place in a mixing bowl.
Add in the mustard oil, lime juice and salt and mix well until the potatoes are smooth.
Add in the chopped onions, cilantro and red pepper flakes (if using) and the serrano chili and mix well.
Serve warm with rice and lentils or as side with your favorite dish.

Notes

While mustard oil typically gives this recipe its characteristic taste, if the absence of mustard oil use ghee or clarified butter.

3.1http://www.spicechronicles.com/alu-makhabhate-bengali-mashed-potatoes/

 

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Bengali Inspired Chunky Eggplant Dip

  Imagine if the Babagoush and the Bengali Eggplant Bharta or Begun Pora fell in love with each other and got married. Their bright-eyed, precocious first born would be this lovely salad like dip that I present today, and we shall call it a Bengali Chunky Eggplant Dip/Salad. We had it over flat breads, as a starter so really a dip it is.

This year, I had been experimenting with serving some of these traditional mashed Bengali dishes that we call pora (burnt or char roasted) or bhate (literally cooked in rice) as summer salads, so far the experiments have been very well received. I have to confess to a bit of Bengali blasphemy here, while I like the Bengali Fried Eggplants, it really is more about these smokey, fire roasted eggplants and the mustard oil for me. In fact, even my son identifies the characteristic smokey smell of these eggplants roasting on an open flame with eggplants.

In this recipe, I have added in mint and some tahini as well as chopped tomatoes. There is just a little tahini, enough to give this some character but not enough to down the gentle zesty taste of the fresh mustard oil.

Since, I know many of you ask me about the mustard oil bit, there are two simple and key nuances of flavor in this creation, the first is the fire roasting of the eggplant until the skin is charred infusing the soft flesh of the eggplant with a delightfully smokey flavor and the second is the pure zesty flavor of the mustard oil. If you absolutely must do without it, try to use an assertive extra virgin olive oil.  There is not much else to this recipe, chop the ingredients and mix and mash with the eggplant. Serve and enjoy!

PrintBengali Inspired Chunky Eggplant Dip

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A smokey, zesty and creamy dip that is almost a salad and puts summer on a scoop able bowl for you.

Ingredients

1 medium sized young eggplant (about 3/4 pound)
3 tablespoons mustard oil
2 tablespoons tahini
1 teaspoon powdered cumin
Salt to taste
1 small sized red onion, very finely diced
1 Serrano chili, minced
1 ripe red tomato, diced
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped mint
2 tablespoons fresh lime juice (about 1 small lime)
Sesame seeds to garnish (optional)

Instructions

Place the eggplant on an open flame, grill or a gas stove-top works, cook the eggplant turning as needed until the outer skin is charred and crackling.
Remove and set aside until the eggplant is cool enough to handle. Carefully remove the outer skin, taking care to remove the smaller pieces. I usually make a dent and scoop out the flesh with a spoon.
Place in a mixing bowl and mash well. Add in the mustard oil and the tahini and mix well until smooth.
Add in the cumin and salt.
Mix in the red onion, Serrano chili, tomato, cilantro and the mint.
Stir in the lime juice.
Let the mixture rest for about 15 minutes.
Sprinkle with the sesame seeds if using and serve immediately with warm bread or pita chips.3.1http://www.spicechronicles.com/bengali-inspired-chunky-eggplant-dip/

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Classic Cucumber Raita with Mint

  Even as I penned the title of this post – Classic Cucumber Raita with Mint, I had misgivings after all a classic  recipe suggests it is the one, a totally established and honestly there really is no such thing, in Indian cooking!

Yes, read my lips, no set formulas, however there are general guidelines… So, you might ask how do they differ? A guideline is a loose prescription, for example at a bare minimum a raita will have yogurt and then it will have something refreshing and cooling and possibly neutral tasting, such as in this case and most popular instances cucumber, but then again they can have radishes or carrots as in my recipe in the Spices and Seasons cookbook, or even eggs, yes, this one had been on my list to try, right alongside the DIY gift for the baby brother.

Ironically enough, we make the radish raita with mustard, pretty often, the MIL approves of it!

However, when I saw this recipe, something caught my attention and I had to post my classic version. There are a few ingredients in this classic version that are not really discretionary.

The two in my opinion are, the cayenne or black pepper and the cumin, this sort of harks back to their ayurvedic roots. Well, the cumin is both cooling and a part of my essential spice kit, and is also soothing and good for the summer and the black pepper and or cayenne helps with the heat factor. I see a lot of raita recipe these days with lime and lime zest, well… not so sure, because in North India, where the raita originates one tends to use at least a day old yogurt for the raita, which makes it naturally tart. Classic means different things to different people…

Given the date and events, I could not help noting John Nash’s death, and being a arithmeticians spouse myself I so realize the weird dimensions of a beautiful mind. In my opinion, Alicia’s love was classic, and others might not agree. So their lies the conundrum of being classic.

Anyhow, without much fuss, here is the simple and in my opinion, classic and easy version of the cucumber raita, a trendy and may I add very seasonal condiment.

 

PrintClassic Cucumber Raita with Mint

Prep Time: 25 minutes

Cucumber Raita is a refreshing and classic Indian condiment, perfect to beat the heat or cool the spices in most Indian dishes.

Ingredients

2 medium sized English or Persian cucumbers (About 11/2 pounds)
11/2 cups of day old natural yogurt
1/2 cup fresh mint leaves
1/2 teaspoon black or Himalayan salt
1/4 teaspoon freshly ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
Cayenne pepper for garnishing (optional)

Instructions

Peel the cucumbers coarsely. Grate about 3/4 of all the cucumbers and finely chop the rest. Set the chopped cucumbers separate from the the grated cucumbers. Place the grated cucumbers in mixing bowl.
In a separate bowl add the yogurt and beat well.
Mince the mint leaves and add in to the yogurt.
Add in the cumin, black pepper and the sugar and beat well. Gently fold in the grated cucumbers,
Top with the diced cucumbers and sprinkle with the cayenne and chill up to an hour or serve immediately.3.1http://www.spicechronicles.com/classic-cucumber-raita-with-mint/

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Spicy Fruit Chaat – Seasonal Spicy Indian Fruit Salad

This Fruit Chaat or Spicy Indian Fruit salad was just what the doctor had ordered on this mild and picture perfect day. It was not what I had initially planned to post, but once we tried it, I quickly shot a couple of pictures as it had to be what I memorialized on this unofficial start of summer weekend.

I had all kinds of plans of featuring a memorial day round-up, on my mind. I want to pick out some of may favorite salads, from the Spices and Seasons book after all summer is when these salads and chutneys work best.

It ad been an intensely busy week at work, and both the kids had concerts this week, making for a rather busy week. There are about 3 weeks left for the end of school and it is the time of the year when everything seems to happen. This is also budget season at work, so make that double busy. So there has been copious amounts of comfort food, think steaming Basmati rice with red lentils and Bengali Mashed Potatoes, I have not even had time to celebrate all the lovely herbs that have cropped up all around the garden.

In particular, I have been enjoying the mint, the perfect harbinger of summer, fresh, haunting and flavorful. And I used it liberally for this fruit chaat. Truthfully speaking, there are no real rules to a fruit chaat, usually tart summer fruits are used. In this version today, I have stayed away from using chaat masala, adding fresh ginger, mint and black salt instead.

The dressing has some lime and brown sugar and I used grapefruit to add to a nuanced citrus like taste. The fruit included some stone fruit – peaches and plums, tart Granny Smith apples, but again no rules here. Here is a more Indian looking version including the signature pomegranate seeds used for these recipes in India. The kids gobbled up two large bowls of this light and spicy creation, letting me know that this will certainly be a fixture in our house over the next few months, and possibly hold fort with the patiotic fruit salad I had cobbled up last year. Next week, mom arrives! Yeah!

PrintSpicy Fruit Chaat – Seasonal Spicy Indian Fruit Salad

Prep Time: 20 minutes

Total Time: 20 minutes

A gently spiced Indian fruit salad or chaat that is refreshing and puts summer stone fruit to good use.

Ingredients

For the fruit
2 medium sized ripe peaches
4 plums
2 kiwis
2 granny smith apples
1 medium sized grapefruit
1/4 cup fresh mint leaves, finely chopped
1/3 cup slivered almonds
For the dressing
1/4 cup fresh lime juice (2 limes)
1 teaspoon black or pink Himalayan salt
1 teaspoon freshly grated ginger
2 tablespoons raw cane sugar
3/4 teaspoon red cayenne pepper (or to taste), plus more for dusting

Instructions

Peel the peaches and cut into chunks and place in a large mixing bowl. Cut the plums and add to the bowl.
Peel the kiwis and add to the bowl. Core and add the apples and finally peel and section the grapefruit and add to the bowl. Add in the mint leaves and the almonds and mix lightly.
In a small bowl, add in the lime juice, salt, sugar and cayenne pepper and mix well. Add the dressing to the fruit and toss lightly, chill this for at least 30 minutes before serving.3.1http://www.spicechronicles.com/spicy-fruit-chaat-seasonal-spicy-indian-fruit-salad/

 

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Seasonal Asparagus and Barley Risotto

I think one of the greatest joys of enjoying food and being in the kitchen is that you can do something comforting and interesting even when things are mundane. To me sometime quietly fussing with a different but practical recipe helps cheer me up, generally feel pleased.  I had come across an Asparagus Risotto in an edition of the Gourmet magazine a while back and scoffed at the thought of barley measuring up to sinfully rich, melting soft arborio rice. This was back in the day, when I confess that I knew a lot less about cooking in general, let along cooking with barley. In fact, my only encounter with barley had been the mushroom barley soup at Yonah Shimel Knish Bakery, a humble and authentic joint that has a website now. Anyhow, that was enough to convince me that the grain had potential. Overtime, I learned how to cook it and have even worked though this recipe enough times to have a version of this Barley Asparagus and Radish Risotto.

This is what is interesting about this risotto, it actually is pretty creamy without an inordinate amount of grease. The barley retains a bit if chewiness but still lends some creaminess to the dish. Sorry, I have not saved the clipping so I cannot really link or mention the recipe more specifically. The radishes add a nice crisp finish to this dish. If you want to keep the dish vegan, by all means work with olive oil and skip the shaved Parmesan. As for the finishing sprinkle of chopped pecans or almonds, that is important! I love this toothy delicate and wholesome dish, chances are once you welcome this into your life you will too!

 

PrintSeasonal Asparagus and Barley Risotto

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

An interesting take on risotto with barley and asparagus and radishes - a perfect seasonal dish.

Ingredients

3/4 cup pearled barley
water for cooking the barley
1 pound. fresh asparagus
15 to 20 young radishes with greens
3 tablespoons olive oil
1 tablespoon butter
2 shallots thinly sliced
3 cloves of garlic, minced
1 cup of chicken or vegetable broth
salt to taste
plenty of freshly ground black pepper
2 tablespoons chopped pecans or almonds
1/4 cup (about 1 ounce) shaved Parmesan cheese

Instructions

Place the barley in a pot with plenty of water and simmer for 25 minutes, which prepping the rest of the dish.
When the barley is cooked but still firm drain and set aside.
To prepare the asparagus, remove about 2 inches of the tips set aside, cut the remaining asparagus into small (about 1 centimeter) pieces)
Remove the radish leaves and chop finely and thinly slice the radishes and set aside.
Heat the olive oil and the butter and add in the shallots and cook for about 5 to 7 minutes. Add in the garlic and cook for 1 or 2 minutes.
Add in the barley and mix well. Gradually add in the stock and salt and pepper, when the stock begins to simmer add in the chopped asparagus and radish greens. Cook the mixture for 10 minutes, until the barley is tender and the liquid is mostly absorbed.
Add in the asparagus tips and mix well. Cover for five minutes.
Add in the sliced radishes and sprinkle with the chopped pecans or almonds.
Garnish with the shaved Parmesan and serve. 3.1http://www.spicechronicles.com/seasonal-asparagus-radish-spring-barley-risotto/

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Ginger Nigella Asparagus and Carrot Stir-Fry

  The asparagus is back as is another growing season! Like every other year, I promise myself that I will try to document every recipe, remember every flavor, and then when the abundance gets

a

little too prolific

life a little to hectic

all the cooking just too spontaneous

I loose the resolve and just give in to the sheer joy of cooking, easy spontaneous cooking, the kind that gets dinner on the table in a simple fuss free manner, sort of like today’s lovely

Ginger Nigella Asparagus and Carrot Stir Fry.

I have a huge penchant for meshing spring carrots with asparagus, I have done this with the poriyal that I had created last year. The two vegetables sort of hang out together at the same time of the year, the delicate sweetness of the carrots happily compliment the gently mild nature of the asparagus. Even as I write this, I can see the radish leaves peeking out of the soil, telling me that it is time to give them their place on earth, but we shall talk about them tomorrow, today should be delicate to the first of the season to the lovely asparagus.

This asparagus makes for a quick side dish, that possibly can be paired with an easy grilled chicken dish maybe a classic like my Chicken Tikka Kebabs.

 

In cooking asparagus, I have realized that less is indeed more, this applies to seasoning as well as time. Gentle flavors and about 10 minutes of cooking, we are good to go. So, I had this wonderful dish ready for us in about 25 minutes, prep time included. Fortunately it met my non-asparagus loving son’s approval, who has told me that only I can cook asparagus the way he likes it. Got to love the kid.



PrintGinger Nigella Asparagus and Carrot Stir-Fry

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A delicate, easy and flavorful stir fry meshing carrots and asparagus seasoned with nigella seeds.

Ingredients

¾ pound of carrots (4 to 5 medium sized carrots)
1 pound of young asparagus
1 tablespoon oil (such as olive or mustard oil)
1 teaspoon nigella seeds
1 tablespoon freshly grated ginger
Salt to taste
¼ cup of freshly chopped chives

Instructions

Peel the carrots and cut them into 2 inch pieces diagonally and cut the asparagus to match these pieces and set aside.
Heat the oil until almost smoking and add in the nigella seeds and cook until the seeds begin to sizzle.
Stir in the ginger and cook for about 30 seconds and add in the asparagus and the carrots and mix well. Stir in the salt and pepper.
Cover and cook for about 5 to 7 minutes until the vegetables are tender. Stir in the chives and serve.
3.1http://www.spicechronicles.com/ginger-nigella-asparagus-and-carrot-stir-fry/

 

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Cauliflower “Rice” Pulao

  Just when I thought that I had nailed down vegan cooking, I was presented with the request for a grain-free side dish. So, much for my standard steamed Basmati rice.

With some thought I decided to give the head of cauliflower in my fridge a chance at masquerading as rice and lo and behold it seemed to do OK, and Cauliflower Rice Pulau was born.

As,I write this post on the eve of mother’s day, I could not help being just a little reflective. I generally had a strong sense of gratitude, as I though about the kids the joy of mothering them.

Being a mother is one of the many roles that I play in life, sometime this allows enough time for mothering and other times maybe not so much. However, it is by far the role that I enjoy the most, my children certainly have been one of the best things that happened to me. They have been relatively easy to raise and tend to exceed most of my expectations, not unlike this cauliflower rice which was something that I stumbled into and was quite surprised with its lovely flavors.

I am probably not the best of mother’s, I tend to lose my patience more than I should, however, my children teach me everyday. My older one, my daughter is thoughtful and gentle and is dedicated and hard working in almost everything she does.

My son is spontaneous and is emotional like me. His face is either sunshine or dark clouds, he is passionate and has an artistic temperament and has an amazing way with words. It amazes me how different they both are and nothing makes me more grateful than having these to amazing young people to call my own.

And, now without much ado, here is the recipe. Now, just as a caveat while the person I created it for says she has been using it all the time in lieu of rice, possibly like this recipe here, it also works beautifully at room temperature sort of like a warm salad. In case, our household needed more excuses to eat cauliflower, I think we might see more variations on this new breed of “rice”.

PrintCauliflower “Rice” Pulao

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A fragrant dish mimicking an Indian pilaf, using cauliflower instead of rice.

Ingredients

1 medium sized head of cauliflower
3 tablespoons oil
1 2 inch stick cinnamon
3 green cardamoms
2 to 3 cloves
1 medium onion, thinly sliced
1/2 teaspoon turmeric
1/2 teaspoon red cayenne pepper
1 medium sized tomato, diced
Salt to taste
2 tablespoons slivered almonds
2 tablespoons cilantro to garnish

Instructions

Remove the stalks from the cauliflower, cut into large pieces and place in a food processor and process until the texture of coarse couscous, do not over process.
Set the mixture in a colander to drain.
In the meantime, heat the oil and add in the cinnamon, green cardamoms and cloves. Add in the onions and cook the onions for about 7 to 10 minutes, until the onions are wilted and begin to turn pale golden.
Add in the cauliflower, and add in the turmeric and cayenne pepper. Stir in the tomato and blending it) and mix well. Stir in the salt.
Cook for about 6 to 7 minutes, stirring occasionally. You want to cook until the cauliflower is fairly dry, do not overcook.
Stir in the almonds and garnish with cilantro and serve.3.1http://www.spicechronicles.com/cauliflower-rice-pulao/

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Slow Cooker Alu Gobi

  I love potatoes and cauliflower or alu gobi, and have worked with them in myriad ways – the standard version, stove top gently seasoned, a Bengali variation of the same, roasted them also with Bengali seasoning and done them with sweet potatoes but never thought of doing them in a slow cooker. I have been lately working with a student, who loves her slow cooker and I tried to create this version and was pleased with what I ended up with. Now, this gets done in about 2 and a half hours so not quite the 4 or 8 hour recipe however having said that it get is a fix and forget this and works beautifully if you are out and about for a shorter period of time. It made the perfect side dish for our dinner on Sunday.

As well said in this beautiful post, this is one of those simple comforting dishes that each family in India has an unique recipe for and now we have a slow cooker variation, what more can you ask for? What started out as a bit of a crazy week has now evened out into a lovely, pretty morning. The kind of morning where you want to put on your favorite pair of flowered sandals and walk around with a little lightness in our step, stop and small the hyacinths and catch a falling petal midway on it’s decent down the earth.

I have been trying to manage the series of events that seem to be filling up the fall calendar as we take summer to possibly fit in a few market demo’s here and there. This year we shall see a late start to the growing season, but it will be here.

 Back to the recipe on hand, it is a very simple and flavorful rendition of this dish, that I have rounded off with 2 tablespoons of coconut milk to stabilize the flavors. Lots of tomatoes, make this a great dish for summer and just the time you are happy to stay away from stove-top cooking. In fact, I was so pleased with the results I now want to try to see if I can do this with an eggplant stew such as this khoresh that I had done a few weeks back. Yes, this was also on our table for this week’s meatless Monday offering.

PrintSlow Cooker Alu Gobi

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

A simple slow cooker version of alu gobi, a classic Indian staple pairing potatoes, cauliflowers and green peas.

Ingredients

2 tablespoons olive oil
11/2 tablespoons freshly grated ginger
1 medium sized red onion, grated
2 teaspoons freshly ground coriander powder
1 teaspoon ground cumin
11/2 teaspoons Kashmiri red chili powder
3/4 teaspoons turmeric
1 teaspoon salt or two taste
1 medium sized head of cauliflower (about 1 pound)
2 medium sized potatoes, peeled and cubed
3 tomatoes, diced or 3/4 cup jarred tomatoes
3/4 cup of frozen green peas
2 tablespoons coconut milk
2 tablespoons fresh lime juice
1 or 2 tablespoons chopped coriander leaves

Instructions

Place the oil, ginger, onion, coriander, cumin, Kashmiri red chili powder, turmeric and salt at the base of the slow cooker.
Cut the cauliflower into large pieces and add in with the potatoes and the tomatoes and mix well.
Cover and cook the mixture for 2 hours and 15 minutes, stirring occasionally if possible. Add in the green peas and the coconut milk and mix well, cooking for another 15 minutes.
Turn of the heat and let the mixture rest for 10 minutes.
Stir in the lime juice and garnish with the cilantro and serve.

Notes

Please note, the Kashmiri chili powder is needed for the color and is inherently mild, do not automatically substitute with regular chili powder.

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