Picture the perfect lazy afternoon. Lying across comfy armchairs and staring into space. Procrastinating.
Then of course we get hungry. We have to have something to eat.
That is when the brainwave strikes - go to the Monday market and find some essentials to reconfigure into an original and tasty dish. So we drag ourselves outside, and since we are there - buy a lot of vegetables. And then my friend atomicgitten and me - we launch into the process of making dinner. Thinking about the process now in hindsight - it seemed like a relay tag-team. Onions, spinach and potatoes in then taken off the cooker, cauliflower and coconut milk followed next. The room was a simmering mists of spices, steamed nuttiness of rice and the underlying heat of chili.
The entire meal was stirred on the induction cooker which is like an answer to a prayer. Induction cooking makes everyday busy life throwing together fast and delicious. The recipe which consisted in making a main-course vegetable dish of cauliflower and spinach simmered in coconut milk and a side-dish of fried potatoes easy. After all it took all of half an hour to make it. The only work we did was prepping up the vegetables for it.
Mise-en-place:
Dice potatoes and boil them[This should take twenty-five minutes]
Wash and chop spinach
Cut cauliflower into little florets
Slice onions, tomatoes and slit green chillies.
Cauliflower simmered in Coconut Milk
Ingredients:
1 medium onion[sliced]
1 medium tomato[sliced]
1 slitted green chilly
1 large cauliflower chopped into florets
1 cup spinach
2tbsp ginger-garlic paste
2tbsp red chilly powder
2tbsp coriander powder
1tsp turmeric
1tbsp garam masala
salt as required
1 cup coconut milk
1 cup water
3tbsp oil
Method:
Heat oil. You can regulate the temperature of the cooker by reducing it to 8:00. Saute sliced onions till browned.
Add ginger-garlic paste and fold in. Cook for five minutes till the masala browns. Add the slitted chilly and tomatoes. Cook for five minutes.
Sprinkle the spice powders except the garam masala. Add the cauliflower and 1 cup of water. Simmer for fifteen minutes. Season, add spinach and cook for five more minutes. Check for the spice - if needed add some more red chilly powder.
Add the coconut milk and the garam masala. Simmer for five minutes. The dish is ready to be served
Spicy-Spinach Potatoes:
Ingredients:
1tsp kalonji or nigella seeds
3 medium potatoes[boiled]
1 cup spinach[chopped]
1 medium onion[sliced]
3tbsp ginger-garlic paste
1 slitted green chilly
2tbsp Red chilli powder
1tbsp coriander powder
1tsp cumin powder
1tbsp garam masala
2tbsp oil
Water as required
Method:
Heat oil. Splutter the kalonji [and this is the ingredient that takes the recipe to the next level of deliciousness]
Saute onions till translucent. That will be about ten minutes. The temperature setting is the same as the cauliflower dish.
Add the ginger-garlic paste, green chilly and tomatoes. Cook for ten minutes till the masala fuses. Add a little water if the masala sticks to the bottom of the pan
Add the spinach and the spice powder. Cook till the spinach melts.
Add the boiled potatoes. Season with salt. Cook for seven more minutes till the potatoes are semi-mashed into the masala. The side-dish is ready.
Serve both the dishes with steamed rice and tomato pickle.
Then of course we get hungry. We have to have something to eat.
That is when the brainwave strikes - go to the Monday market and find some essentials to reconfigure into an original and tasty dish. So we drag ourselves outside, and since we are there - buy a lot of vegetables. And then my friend atomicgitten and me - we launch into the process of making dinner. Thinking about the process now in hindsight - it seemed like a relay tag-team. Onions, spinach and potatoes in then taken off the cooker, cauliflower and coconut milk followed next. The room was a simmering mists of spices, steamed nuttiness of rice and the underlying heat of chili.
 |
| Monday market, Sitaphalmandi[Hyderabad] |
The entire meal was stirred on the induction cooker which is like an answer to a prayer. Induction cooking makes everyday busy life throwing together fast and delicious. The recipe which consisted in making a main-course vegetable dish of cauliflower and spinach simmered in coconut milk and a side-dish of fried potatoes easy. After all it took all of half an hour to make it. The only work we did was prepping up the vegetables for it.
Mise-en-place:
Dice potatoes and boil them[This should take twenty-five minutes]
Wash and chop spinach
Cut cauliflower into little florets
Slice onions, tomatoes and slit green chillies.
Cauliflower simmered in Coconut Milk
 |
| Courtesy-Sree |
Ingredients:
1 medium onion[sliced]
1 medium tomato[sliced]
1 slitted green chilly
1 large cauliflower chopped into florets
1 cup spinach
2tbsp ginger-garlic paste
2tbsp red chilly powder
2tbsp coriander powder
1tsp turmeric
1tbsp garam masala
salt as required
1 cup coconut milk
1 cup water
3tbsp oil
Method:
Heat oil. You can regulate the temperature of the cooker by reducing it to 8:00. Saute sliced onions till browned.
Add ginger-garlic paste and fold in. Cook for five minutes till the masala browns. Add the slitted chilly and tomatoes. Cook for five minutes.
Sprinkle the spice powders except the garam masala. Add the cauliflower and 1 cup of water. Simmer for fifteen minutes. Season, add spinach and cook for five more minutes. Check for the spice - if needed add some more red chilly powder.
Add the coconut milk and the garam masala. Simmer for five minutes. The dish is ready to be served
Spicy-Spinach Potatoes:
 |
| Courtesy-Rijuta |
Ingredients:
1tsp kalonji or nigella seeds
3 medium potatoes[boiled]
1 cup spinach[chopped]
1 medium onion[sliced]
3tbsp ginger-garlic paste
1 slitted green chilly
2tbsp Red chilli powder
1tbsp coriander powder
1tsp cumin powder
1tbsp garam masala
2tbsp oil
Water as required
Method:
Heat oil. Splutter the kalonji [and this is the ingredient that takes the recipe to the next level of deliciousness]
Saute onions till translucent. That will be about ten minutes. The temperature setting is the same as the cauliflower dish.
Add the ginger-garlic paste, green chilly and tomatoes. Cook for ten minutes till the masala fuses. Add a little water if the masala sticks to the bottom of the pan
Add the spinach and the spice powder. Cook till the spinach melts.
Add the boiled potatoes. Season with salt. Cook for seven more minutes till the potatoes are semi-mashed into the masala. The side-dish is ready.
Serve both the dishes with steamed rice and tomato pickle.
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