Simple Cauliflower Curry

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Description:
There are white, Orange and purple kinds of Cauliflower. Cauliflowers are low in fat and carbohydrates but rich in dietary fiber, folate etc. This is  a simple recipe that can be prepared with Cauliflower alone or  add any veggies of your choice together with the cauliflower.

Ingredients:
1. Cauliflower - 1(medium)
2. Potatoes - 2(small)
3. Frozen peas - 1/2cup
4. Onion - 1(medium)
5. Tomato- 1(medium)
6. Ginger
7. Garlic
8. Cinnamon stick - 1
9. Whole pepper  corns- 1tspn
10. Garam masala - 1/2tspn
11. Turmeric powder - a pinch
12. Chilli powder - 1tspn
13. Coriander powder -1 tspn
14. Oil
15. Salt to taste

Procedure:
Wash and cut the cauliflower into medium sized pieces. Cut potatoes into small cube shapes. Slice the onions and crush the ginger/garlice. Take a cooker and add some oil. Drop the cinnamon stick and pepper corns first. Next goes in the onions, saute them for sometime. Add the tomatoes and turmeric powder, chilli powder, coriander powder. Saute till the tomatoes gets mushy. Next goes in all the veggies, garam masala and salt. Add some water till the veggies submerge in the water. Close the lid and let it cook for 3 whistles.

Actually while I was making this dish I realised that somehow I have dropped in more chilli powder and the gravy became  hot(spicy). Perfect for me but since my little girl will be having the same curry so I added little coconut milk to reduce the hotness. Adding coconut milk not only gives a rich taste but also helped in reducing the hotness of the gravy. So after adding water to the veggies add some coconut milk too then cook for 3 whistles. Adding coconut milk is an optional step.

Once it cools down check for the gravy consistency and salt. If you want more gravy add some water and cook for few seconds and incase if  you want to make the curry bit more thick then cook for few minutes with lids removed. Enjoy.

Bittergourd and potato fry

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Description:
Even though bitter gourd is low in calories but they are rich sources of minerals, anti-oxidants, dietary fiber etc. Bitter gourd is not the favourite of many because of the bitter taste it possess. If you cook bitter gourd with other veggies the bitterness will reduce and will taste good.

Ingredients:
1. Bitter gourd - 2 to 3(Small)
2. Potato - 3(medium)
3. Onion - 1(medium)
4. Mustard seeds
5. Turmeric powder - 1/2tspn
6. Chilli powder - 1tspn
7. Garam masala - 1/2tspn(optional)
8. Oil
9. Salt to taste

Procedure:
Clean the bitter gourd and cut them into roundels or thin slices. Add good amount of salt on the bitter gourd pieces and let it sit for 20-30 minutes or more. Before cooking rinse off the salt. This process is done to reduce the bitterness. 

Cut the potatoes into small cube shapes and slice the onion. Take a wok and pour some oil. Splutter mustard and add the onions first. Saute for few seconds and then add the veggies. Cover the lid and cook for sometime. Next add the turmeric powder, chilli powder and salt. You can add some garam masala too as it will enhance the taste but optional. I added for this recipe.

 Cover the lid again  and cook till the veggies are done. Check for salt and add if required. Serve hot with rice. Enjoy.

Salmon with mushroom and spinach stir fry

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Description:
Simple and healthy recipe that can be prepared in a jiffy.

Ingredients:
1. Salmon - 1(fillet)
2. Pepper powder - 1tspn
3. Mushroom - 1pkt
4. Spinach - 1 bunch
5. Fish/soy sauce(optional)
6. Garlic pods
7. Oil(Olive oil preferred)
8. Salt to taste

Procedure:
Wash the Salmon and apply some salt and pepper powder on it. Shallow fry the fish on all sides till golden brown. Transfer on a tissue paper and set aside.

Cut the mushrooms, garlic and spinach. Take a wok and pour little oil. First add the garlic then goes in the Mushroom. Cook for sometime and then add the spinach. Mix everything, add some salt and pepper powder. Cook till the vegetables are done. You can add little soy sauce/fish sauce to enhance the flavour.

I added some fish sauce in this recipe. Enjoy!!

Sweet N Sour Bittergourd

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Description:
Even though bitter gourd is low in calories but they are rich sources of minerals, anti-oxidants, dietary fiber etc. Bitter gourd is not the favourite of many because of the bitter taste it possess. Well this dish doesn`t have any bitterness instead the sweet and sour taste is a bliss.

Ingredients:
1. Bitter gourd - 1 to 2
2. Fennel seeds - 1tspn
3. Tamarind pulp - 2tspn
4. Jaggery - 2 tspn
5. Turmeric powder - 1/2tspn
6. Chilli powder - 1tspn
7. Oil
8. Salt to taste

Procedure:
First clean the bitter gourd and cut them into slices/roundels. Add 1 tspn of salt and mix with them bitter gourd. Allow it to sit for 20-30 minutes or more. This step is done to reduce the bitterness of the bitter gourd. After a considerable amount of time wash the bitter gourd  to remove the salt.

Take a wok and pour little oil. First add the fennel seeds and allow them to splutter. Next goes in the turmeric powder, the bitter gourd and salt. Cook for sometime and then add the chilli powder, tamarind pulp and the jaggery. Mix well and cook till the bitter gourd is done.

 If you would like the dish to have some gravy add little water. Once the bitter gourd is cooked turn off  the stove and allow the dish to cool down before serving.

Tastes best with rice. Enjoy.

Kashmiri Dahi baigan/Egg plant

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Description:
This recipe is packed with aromas and the taste is amazing. Curd is the main ingredient and it doesn`t require onions for the preparation.

Ingredients:
1. Brinjal - 6(long purple ones)
2. Thick curd - 1/2cup(beaten)
3. Asafeotida- 1/2tspn(powder)
4. Fennel seeds- 1tspn
5. Kashmiri chilli powder - 1tspn
6. Turmeric powder - a pinch(optional)
7. Green cardamom - 4
8. Ginger(traditionally ginger powder is used for preparing the dish but I didn`t had them so I used normal ginger but crushed).
9. Oil
10. Salt to taste

Procedure:
Wash and chops the brinjal into medium cube like shapes. Since there was no ginger powder at home so I crushed the ginger for use. In a motor and pestle coarsely powder the fennel seeds. First take a deep bottom dish and pour oil for deep frying. Drop in the brinjals and deep fry them. Stir in between to prevent from burning the egg plant. When they start to change color take them out and speard on a kitchen tissue to drain the excess oil.

 Take another wok and pour very little oil. Add the cardamom and the asafeotida. Then add the fennels seed powder, crushed ginger, Turmeric powder and the chilli powder. Stir continuously so that they don`t get burnt. Reduce the flame to low and slowly add some water.   Next goes in the beaten curd. Add salt and mix well. Finally add the fried brinjals and allow the gravy to slightly boil. Don`t allow to over boil otherwise changes are there the curd will curdle.

Since the brinjal is already fried so  cooking for another 1-2 minutes  after adding the curd will be enough but on low flame. Turn off the stove and let the curry cool down. Serve with main dish of your choice. Enjoy.