Cauliflower kurma

Kurma or Korma is nothing but another form of Indian curry but little gravy.

Cauliflower can be eaten raw as salad. Cauliflower is considered very healthy because of two reasons

1) Low saturated fat (which is what we should avoid)

2) Rich in Fibre.

Did you know that India is second largest producer of cauliflower ? (From Wiki)

Now the recipe.

Cauliflower kurma goes well with Chapati/Paratha. It can also be had with rice.

I prefer to use pressure cooker while preparing this kurma as this is time efficient and does not consume more than 15 mins.

Ingredients:
Cauliflower - 1 medium sized
Tomato - 2 medium sized
Onion -2 medium sized
Cinnamon - 1 "
Cloves - 3- 4
Tumeric - 1/4 Tsp
Salt - As required
Garlic - 3 -4 pods
Ginger - 1/2"
Fresh coriander leaves - few
Oil - 1 Tsp

Dry roast:
Red chilli whole - 5
Coriander seeds - 1 Tsp
Channa Dhal - 2 Tsps
Coconut - 4 Tsps

Method:

1. Cut cauliflower into small florets.
2. Wash it in hot water with a pinch of salt (this kills small insects).
3. Cut onion and tomatoes into medium vertical pieces.
4. Heat oil in a cooker.
5. Fry cinnamon sticks and cloves.
6. Add onion and fry for 1 min.
7. Add tomatoes and fry for 2 minutes.
8. Add cauliflower pieces and fry for 2 minutes (or less).
9. Dry fry red chillies, coriander seeds, channa dhal and coconut.
10. Grind red chillies, coriander seeds, channa dhal, coconut, ginger and garlic.
11. Add this ground mixture to cauliflower.
12. Add turmeric powder and salt to cauliflower. Mix thoroughly.
13. Close the cooker lid and allow 1 or 2 whistles (based on the consistency you prefer).
14. Once cooked (allow the steam to be released by itself), open the cooker lid and allow it to boil for 2 mins.
15. Switch off the stove, transfer the contents from the cooker to a container.
16. Sprinkle coriander leaves over.
17. Cauliflower kurma is ready.

If you don't prefer to use cooker, you can cook using a pan.

Nutritional Facts:

• Cauliflower - Rich in fibre, folate, Vitamin C, Protein, Thiamine.
• Cauliflower - High in sodium (which is not very inviting though)

Tomato Pachadi / Tomato Pickle

Two things come to my mind when I think of tomatoes 1) Tomato Pickle (this stands first what to do...that shows the interest in eating :P) and 2) Tomatina festival.

Did you know that India is the fifth largest producer of Tomatoes.

Coming to the recipe. Pachadi means Chutney/Pickle in telugu.This is my mother-in-law's way of preparing Tomato pickle.

Tomato pickle is a very handy one which goes well with rice and any tiffin item. This can be used as a paste while preparing curry. This method does not require cutting/smashing tomatoes before cooking. One of the good thing about this method is it requires very less oil and does not splash while cooking.

Ingredients:
Tomato : 12
Tamarind : 200gms (clean it)
Salt : 1 Cup (150 ml cup)
Red chilli powder : 1 Cup (150 ml cup)
Turmeric - 1 Tsp
Oil - 5 Tsps

Roast and Grind:
Mustard - 5 Tsps
Fenugreek seeds - 5 Tsps


Method:

1. Wash the tomatoes and dry it well by wiping with paper towel.
2. Heat 5 Tsps of oil in a pan.
3. Add the tomatoes.Close it with a lid and allow it to cook.
4. Open and stir it frequently so that it does not stick to the pan.
5. Smash the tomatoes while it is cooking (this will allow easy cooking).
6. It will take atleast 20 mins to cook well.
7. Dry roast mustard and fenugreek seeds.
8. Grind it into fine powder.
9. Once tomato is cooked, add turmeric, red chilli powder, salt and fenugreek,mustard powder and spread tamarind.(Adjust salt and chilli powder according to your taste).
10. Mix it well and keep in stove for 5 mins.
11. Remove it from stove and allow it to cool.
12. Now grind the mixture into fine paste.Tomato Pickle is ready.

This can be stored in fridge for months.Whenever you want to use it, take a portion of it.

1. Heat oil in a pan.
2. Add mustard seeds, channa dal, cumin seeds, red chilli whole (1 or 2) and curry leaves.
3. Add the portion of tomato pickle.
4. Mix it once and ready to eat.

Nutritional Facts:

• Tomato is rich in Vitamin C