Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) If you’ve been following my blog for a while, you probably already know that I love Indian flavors. I’ve shared recipes for classics like Dal Makhani (Indian Butter Lentils) and Lamb Tikka Masala, and I’ve also shared a few dishes remade with Indian twists, like Bloomin’ Indian-Spiced Whole Roasted Cauliflower, Indian-Spiced Roasted Potatoes, and Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous. Today I’m sharing my version of Gobi Manchurian, an Indo-Chinese fusion of battered, fried cauliflower florets in a spicy, sticky sauce that’s commonly eaten in India. I first had it when I was in undergrad school when eating a homemade Indian feast at my friend’s house. This dish isn’t something I’ve ever seen on a menu at an Indian (or even a Chinese!) Instead of frying the fritters, I batter and roast them (like Cauliflower Buffalo Wings, which, it bears noting, are pretty fabulous too). Healthier Roasted Gobi Manchurian (Cauliflower in a Spicy Sauce) Ingredients Cauliflower: Sauce:
Creamy Avocado Pasta Recipe | Easy Pasta Recipe Creamy Avocado Pasta We had a few ripe avocados leftover after making our Guacamole Grilled Cheese Sandwiches and I didn’t want them to go to waste, so I made one of our favorite pasta dishes-Creamy Avocado Pasta. It may not be the prettiest pasta dish, but it might be the tastiest. You can have this delicious pasta dish on your table in 15 minutes. I could eat this pasta dish every night of the week. Creamy Avocado Pasta Yield: Serves 2Prep Time: 5 minutesCook Time: 10 minutes This delicious Creamy Avocado Pasta can be on your table in 15 minutes.
Oats Uttapam Vegetarian Recipe | FoodFood | Turban Tadka by Master Chef Sanjeev Kapoor. Method Step 1 Grind oats to a coarse powder and put into a bowl. Step 2 Heat a non-stick pan. Step 3 To make each uttappam, spread a ladleful of the batter in the pan. Step 4 Transfer onto serving plates and serve hot with chutney of your choice. Peas with Baked Ricotta and Bread Crumbs Recipe | Epicurious photo by Christopher Hirsheimer and Melissa Hamilton © 2013 yield A light supper for 2 Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. Heat the oven to 375°F. If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. When the cheese is finished baking, heat the butter in a small skillet over medium heat. Divide the ricotta between 2 plates. With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Deborah Madison is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking.
City Food – Julia Child Cooks Mutton Korma in Farash Khana | The Delhi Walla The great chef’s life in Delhi. [Text and pictures by Mayank Austen Soofi] Meet the Julia Child of Farash Khana, a dilapidated neighborhood in Old Delhi. A ‘legal journalist’, Child, 56, has done Master of Arts in English Literature and Sociology. His dream was to be a university lecturer but he couldn’t pursue his PhD since his father, who was suffering from hypertension, died early. My mother, Kaniz Zehra, cooked excellent biryani. ½ kg mutton (chop, foreleg, shank et cetera), washed and cleaned 250 gm curd 200 gm chopped onions 1 ginger root, peeled and chopped 1 whole garlic, peeled 10-15 black cardamom 8 cardamom cloves 1 small piece of cinnamon 8 black pepper seeds 6 pieces of clove 5 tea spoon coriander powder 1 tea spoon cumin seeds A little mace A little nutmeg Red chilly powder to taste Salt to taste ½ tea cup vegetable oil ½ cup freshly plucked coriander leaves Heat the oil in pressure cooker. Julia’s empire Taste of India Meat is cleaned Chop coriander leaves, please Fry onions
Avocado Egg Salad Recipe | Avocado Egg Salad Sandwich Avocado Egg Salad Have you dyed your Easter eggs yet? We are going to attempt to do a few with Caleb. It might be one giant mess, but we will try to keep things under control. I know we are going to be stuck with lots of eggs because when Josh dyes eggs, he goes all out. Avocado Egg Salad is the perfect post Easter recipe because I know you are all going to have a fridge full of hard boiled eggs and the sooner you get rid of them the better. You can whip up this easy Avocado Egg Salad in a matter of minutes. The avocados turn the salad green, my favorite color. I like to spread the Avocado Egg Salad on to two slices of whole wheat bread. You can also serve Avocado Egg Salad with crackers, cut up veggies, or eat it in a wrap! Make sure you save some hard boiled Easter eggs to make Avocado Egg Salad. Don’t forget to enter our Calphalon Easter Giveaway! Avocado Egg Salad Yield: Serves 3-4Prep Time: 5 minutesTotal Time: 5 minutes Avocados take this egg salad to a whole new level!
Rockpool's Cream of Cauliflower Soup with Parmesan - Gastromony Cauliflower rocks. My kids love munching on little steamed florets of it and the classic gratin of cauliflower is a venerable side item to accompany any main meal. Unfortunately, half a head of cauli has been about $4 in the supermarkets and not a great deal cheaper at markets. It was therefore almost a shock for me to walk into Coles last week to find a whole head of cauliflower going for $1.80. I stumbled across this Rockpool recipe for Cream of Cauliflower and Parmesan Soup on the net and it sounded delicious. The recipe has been converted for the Thermomix but the above link will give instructions for stove top. Rockpool’s Cream of Cauliflower Soup with Parmesan Ingredients Instructions
Grilled Ratatouille Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place vegetable slices on grill and cooked until browned on both sides, about 3 minutes per side for zucchini, squash, and eggplant, about 5 minutes per side for tomatoes, onion, and peppers.
Paul Bertolli's Cauliflower Soup recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe
SMOKY BEET BURGERS We are leaving for our trip in just over a week! I am so pumped. The anticipation is half the fun for me. I came across this recipe in an early copy of The New Persian Kitchen than comes out in a few weeks. SMOKY BEET BURGERS // Makes 8 Recipe barely adapted from The New Persian Kitchen by Louisa Shafia I wanted to provide the recipe as written in the book, but I will make a few notes here as well as in the directions. 3 T. grapeseed/extra virgin olive oil1 yellow onion, very roughly chopped1 cup walnuts1/2 cup golden raisins1 cup grated beets3 cloves garlic, smashed2 tsp. sweet smoked paprika1 tsp. salt1 tsp. pepper1/2 cup cooked green lentils1 egg2 cups cooked short grain brown (or white) rice// feta spread //1 cup/ 8 oz. feta cheese1/4 cup whole milk greek yogurtsqueeze of lemon juice1/4 cup chopped cilantrofew grinds fresh ground pepper buns, sliced cucumber, microgreens, tomato for burger building Heat the oil over medium heat in a large sauté pan.
Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe : Aarti Sequeira Directions Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside. Meanwhile, as the lentils cook, grab a large skillet. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Add the rice and cook, stirring often (but gently so you don't break the rice!) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning.
Roasted Beets, Blue Cheese Orzo, & Walnut Salad The warm weather and sunshine in California after coming from the blustery early-spring snow storm in Illinois is amazingly refreshing. I couldn’t put my finger on what made it so nice to just be outside until I realized I was surrounded by flowers and trees and color. It took me a minute to catch on but once I did, I wanted to soak it all in. Warm and beautiful weather always makes me crave salads. I think this salad would be lovely with any grain. This salad is fairly quick to throw together and roasting the veggies/making the orzo can be done ahead of time. Roasted Beets, Blue Cheese Orzo, & Walnut Salad Author: Erin Alderson Prep time: Cook time: Total time: Serves: 2-3 3-4 large beets1 tablespoon olive oil¼ teaspoon salt½ cup blue cheese crumbles2 tablespoons olive oil2 teaspoons honey2-3 tablespoons lemon juice, about 1 lemon½ cup orzo3-4 handfuls lettuce⅓ cup walnuts, toasted Preheat oven to 400˚.Cut beets into half-moon, ¼” slices.
Candy Corn Popsicles - Delicious and Nutritious! - girl. Inspired. It rained here last week. Just enough to make the air smell yummy and bring a couple cooler mornings. It made me excited for fall, so we ate pumpkin pancakes for dinner and I scoured the grocery store for some little pumpkins to use as décor (with no luck.) Then the relentless heat returned and popsicles continue to win out over pots of soup! I oh-so-selflessly got the girls one of those quick popsicle makers last Easter. What we have here is plain yogurt mixed with honey or agave (they liked the agave sweetened ones better) on the bottom of the mold, 100% orange juice with a tad of food coloring in the middle, and 100% pineapple juice with a tad of food coloring as the final layer. By popular demand, I am including an affiliate link for the mold below – I ordered mine through Amazon and had it at my door within a couple days.
Coconut Roti The best thing about thinking I don’t like something, is finding out how wrong I am. I’ve always operated under the assumption that flaked coconut is much too squeaky between my teeth. Sri Lanka and these Coconut Roti proved me wrong. There’s something so refreshing about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. In fact, I did an entire post cataloging the best recipes with three ingredients or less from around the world. Ambewela, Sri Lanka. I learned how to make these by watching my friend shake flour and coconut shreds into a bowl. When I asked her the ratio of coconut to flour, she shrugged and said “a little coconut. more flour.” So, as you make these, remember her advice. As long as you eat them warm… Makes 8-10 small, or 4-6 large Ingredients: 2 cups flour 1 cup frozen shredded coconut, thawed water until smooth dough forms (I used 1/3-1/2 cup) vegetable oil Method: … a smooth, soft ball forms. Happy Friday! P.S.