Hot chili peppers and ginger are essential components.
Note: This is the second of seven recipe installments, which compose a classic Northern Indian Feast. Fine Indian cuisine is not noted for its brevity. The good news is that each of Achla Karnani’s recipes may be made well in advance, then reheated prior to serving. Or divide the recipes amongst your friends, staging your own Indian Feast pot luck. All spices and dry ingredients are available at Bombay Grocers on Packard.
“My mom is a perfectionist with a heart of gold; she makes the best cauliflower, and this is her recipe.”
Ajwain, available at Bombay Grocers, is often used as an anti-gas agent in cooking.
This recipe calls for lots of ginger and ajwain (bishop’s weed or carom seed). Achla tells me both are anti-gas agents and often used (with vegetables and beans) in Indian cooking, for foods hard to digest. Ajwain, available at Bombay Grocers, is often used as an anti-gas agent in cooking.
Traditionally, when making northern Indian variations of cauliflower, the lid is sealed when cooking by wrapping a strip of dough around the seam, so no steam escapes while cooking. When cooking Chicken Biryani, which I’ll explore in Thursday’s post, this technique (dum style) is often used as well. Ashla omits this step (thankfully!) and says to use a pan with a tight fitting lid, or cover the pan with foil before you put the lid on.
Terri making bags of take-home party favors: Indian spices and condiments.
We’re in the middle of cauliflower season, and this recipe is a magnificent way to celebrate the bounty. I would be happy with a dish of this, simply served with a bowl of rice.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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