I know that there are quite a few who arent fond of cauliflower and tend to use less of this antioxidant rich under-appreciated vegetable in their cooking.I guess, its mostly the manner in which cauliflower is prepared/cooked that is a major deciding factor whether one hates or loves it.I love cauliflower and if its cooked right, its one the best tasting vegetables.Quite a few are put off by the odor while steaming or cooking the vegetable.Try this method which removes the odor and the cauliflower turns a crispy golden brown ..first blanche the florets in salted boiling water for a few minutes which will remove the natural bitterness and then stir fry these blanched florets in some butter or oil till they turn golden brown and then cook this vegetable as the recipe calls for.Believe me,cauliflower cooked in this manner is absolutely delicious and yes,even the person who hates it will begin to love it.
Today’s vegetarian recipe, which is also low in calories, is an antioxidant rich food with, cauliflower,tomato,turmeric and garlic ..all of which are high in antioxidant properties and also my entry for this week's ARF 5 Day Tuesday #5.Cruciferous vegetables like cabbage, cauliflower and brussels sprouts contain a compound called indole-3-carbinol (I3C), a potent antioxidant that breaks down estrogen in the body, that reduce the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix.
Tomatoes contain lycopene and is twice as powerful as beta-carotene. They also contain the antioxidant glutathione, which helps boost immune function.Infact eating cooked tomatoes is better for our body as the heat allows more desirable antioxidants in tomatoes to be made available to the body. And because lycopene is fat-soluble, eating tomatoes with oil can improve absorption.
Garlic is one of oldest culinary herb, full of antioxidants, that keeps the heart healthy by lowering cholesterol levels, reducing blood pressure, fighting free radicals and keeping blood from clotting.
Turmeric has been used for centuries in India as a spice in ancient Indian food and medicinal herb to treat a host of ailments.A major notable inflammation-fighting compound called curcuminoids is present in turmeric and the most important of these is curcumin.Curcumin is as powerful an antioxidant as vitamins C and E and even beta-carotene.Antioxidants are also powerful preservatives, which also explain why using turmeric in food helps retain its freshness.
Ingredients:
1 medium sized cauliflower (wash the florets and blanche in salted water)
8-10 garlic flakes
4 medium sized onions finely chopped
1/4 tsp turmeric pwd
1 tsp red chilli pwd
1/2 tsp coriander pwd
1/4 tsp cumin pwd
salt to taste
3 big tomatoes finely chopped
big pinch of garam masala pwd
oil
1/2 tsp jaggery(optional)
chopped fresh coriander leaves for garnish
Heat 1 tsp butter or oil in a vessel and add the blanched florets and stir fry for 4-5 mts continuosly till you get a light golden color.Remove and keep aside.
In the same vessel add 1 tbsp oil and add garlic flakes and fry for 10-15 seconds.Now add the chopped onions and fry till transparent.
Add all the powders except garam masala and salt and mix well.
Add the tomaotes and cook till oil seperates.
Add the fried florets and cook covered on low heat for 3 mts.
Add 3/4 cup water,jaggery and garam masala and cook till you get the desired gravy consistency.
Garnish with chopped coriander leaves.
This low calorie and vegetarian recipe goes well with rice or rotis.
Food,Food Blogs,Vegetarian ,Indian Cooking,Antioxidants,Flickr
Today the 29th of January is the start of the Chinese New year and the year of the Dog,the Fire Dog.Wish all those celebrating a happy,healthy and wealthy year of the dog that is full of joy,happiness, prosperity.
Happy Chinese New Year!
The Dog in Chinese Astrology represents loyalty,friendship, infinite courage,mighty fortitude and hidden strength.
I went Indo-chinese with 'Chinese Sweet & Sour Chicken Legs' today,a starter dish which has a tangy,sweet and spicy flavor.I enjoy cooking Chinese inspired Indianised food and this dish doesnt require much effort and is a very simple recipe.You can play around with the spices and sauces.
Fish plays a large role in Chinese festive celebrations.On New Year's Eve it is customary to serve fish for dinner,symbolizing a wish for abundance in the coming year.I prepared an Indo-Chinese fish recipe,'Spiced Chinese Fish Fillet' which is not only easy to prepare but also tastes great.
Chinese Sweet and Sour Chicken Legs
Ingredients:
6 chicken legs
4 tbsp tomato sauce
2 tbsp vinegar
1/2 tsp soya sauce
1/2 tsp red chilli pwd
1/4 tsp black pepper pwd
salt to taste
1 big onion finely chopped
2 dry red chilli deseed & tear into pieces(or chopped green chillis)
1 tsp grated ginger-garlic (optional)
1 tbsp oil
Wash chicken and drain water completely.Marinate the chicken with tomato sauce,vinegar,soya sauce,red chilli pwd and pepper pwd for half an hour.
Heat a vessel and add the marinated chicken and let the chicken cook in its own juices(dont add water.
Cover and cook till the chicken absorbs all the spices and sauces.Keep checking and stirring so that it doesnt burn.
Meanwhile heat oil in a pan.When hot add the onions,chillis and garlic-ginger and fry well on high heat stirring continuosly till well browned.Add the fried chicken legs and stir fry for 4-5 mts till well roasted and coated with the onions.Serve hot with salad.
Spiced Chinese Fish Fillet
Ingredients:
fish fillets 6
1 tsp chinese 5 spices powder (equal parts of cinnamon,fennel,star anise,cloves and black pepper)
1 tsp soya sauce(optional)
1 tbsp vinegar
1 tbsp ginger garlic paste
salt
1/4 cup rice flour
oil for frying
Mix all the above ingredients except rice flour and salt and marinate the fish fillets with this mixture and keep aside for 1/2 hr.
Dust the marinated fish fillets with the rice flour and salt.
Heat 1-2 tbsp oil in a frying pan to medium-high and fry 2 fish fillets at a time for 2-4 minutes each side till golden brown.Pat dry with paper towel when done.Serve hot with salad.
Variation:Alternately,you can also dip the marinated fish fillets in all purpose flour,then dip in beaten eggs and then coat in bread crumbs before shallow frying.
Food,Food Blogs,Indo Chinese Recipes,Cuisine,Flickr
Hyderabad (capital of Andhra Pradesh) and Lucknow (capital of Uttar Pradesh) are the two cities in India where the "kebab" evolved. When and Who introduced the 'kebab' to India is another story which requires a separate post by itself..so let me reserve that for later.
Lucknow is famous for its kebabs and you will find the great great grandsons of bawarchis(Chefs) to the Nawabs(Kings) carry on the culinary tradition of their forefathers in their dhabas till today. Lucknow’s richly flavoured Avadh cuisine is specially known for the quality and quantity of spices used in cooking meat dishes.Murg tikka,fish tikka,paneer kebab,seekh kebab,kacche keeme ki kebab,kalmi kebab and tangiri kebab to name a few, are the famous Lucknowi mouthwatering array of specialities.
Hyderabad,our capital city,is the home of the Muslim Nawabs(rulers) and is famous for it’s Dum Biriyani,simply irresistable grilled kebabs, kurmas and the famous Shikampur Kebab (mutton mince cooked with cumin,cloves and cinnamon and bengal gram lentil and stuffed with cottage cheese,mint,onions and green chillies) and gently grilled on a griddle or tawa with pure ghee.Shikampur means ‘belly-full’ referring to the stuffing in the centre of the kebab.The famous Shammi Kebab of Lucknow is same as Shikampur Kebab without the stuffing.
Ingredients:
500 gms kheema (minced meat)
1/4 cup of Bengal gram lentil(soaked in water for 1/2 hr)
10 cloves garlic
1 tsp cumin seeds
5 pods green cardamom
2 sticks cinnamon
5 cloves
1/4 tsp turmeric pwd
1 tsp red chilli pwd
2 tbsp oil/ghee(clarified butter)
1 1/2 cup water
Mix all the above ingredients and bring to a boil and then bring to medium heat for 2 mts before reducing to low heat until all the water evaporates and the meat and dal is cooked.Stir occassionally to prevent burning.
Then add salt and blend in a mixie and knead it like a dough.Shape into round pattis.
For filling:
3 tbsp finely chopped onions
2 tbsp finely chopped fresh mint leaves
3 tbsp grated yogurt cheese
4 deseeded and chopped green chillis
salt
Mix all the ingredients for the filling.
Flatten the pattis and put a tbsp of the filling in the center and reshape into a patti.Refridgerate for 20-25 mts.
Pre-heat a griddle adding 2 tbsps of oil/ghee and shallow fry 3 kebabs at a time.Let them cook on low heat to medium heat.Flip over and brown both sides till golden brown.
Serve with salad,onion rings and lemon wedges.
Note:The authentic recipe calls for chunks of meat which is cooked in spices and pounded in a stone mortar.I have used minced meat out of sheer convenience..:)Food,Food Blogs,Indian Recipes,Indian Cooking, Flickr
Ingredients:
