|We’re on a roll! There’s more recipes by my cooking guru, Yamuna Devi to be had, and the fun continues… Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*
In all cauliflower dishes, the quality of the vegetable is paramount. Look for crisp, tightly packed white flowerets and bright green leaves. It is important to cut the flowerets into uniform pieces, but the success of the dish really lies in slow, gentle braising; the cauliflower cooks in its own juice and seasonings until the flowerets are butter-soft and the stems tender-crisp.
Garden-fresh peas are in a class of their own, but good-quality frozen baby peas are sometimes better than “fresh” peas from the store, and certainly much less work. This type of dry cauliflower dish is popular for a simple lunch throughout Uttar Pradesh.
Preparation time (after assembling ingredients): 10 minutes,
Cooking time: 25-30 minutes,
Serves: 4 or 5.
4 tablespoons ghee or vegetable oil,
½ tablespoon scraped, finely shredded or minced fresh ginger root,
1 ¼ teaspoons cumin seeds,
8 – 10 curry leaves or 1 bay leaf,
1 large cauliflower (about 3 pounds/1.5 kg), trimmed, cored and cut into flowerets ,
½ teaspoon turmeric,
¼ teaspoon paprika or cayenne pepper,
3 tablespoons chopped fresh coriander, parsley or chervil,
1 cup fresh peas (about 1 pound/455 g in pods) or frozen baby peas, defrosted,
2-4 teaspoons salt,
1/3 cup plain yogurt, sour cream or cream,
Brazil nut curls or parsley sprigs for garnish (optional).
In a heavy 5-quart/liter nonstick saucepan, heat the ghee or oil over moderately high heat until it is hot but not smoking. Fry the cumin seeds until they brown, then drop in the curry leaves or bay leaf, and in a few seconds stir in the cauliflower. Sprinkle with turmeric, paprika or cayenne and half of the fresh herb. Stir-fry until the cauliflower is lightly browned.
Add the fresh peas and 2-4 table spoons (30-60 ml) of water, cover and reduce the heat to low. Stirring occasionally, cook for 15-20 minutes or until the cauliflower is tender. If you are using frozen peas, drain well and add for the last 3-4 minutes of cooking.
Before serving, mix in the salt, remaining herb and yogurt, sour cream or cream. If desired, garnish each serving with Brazil nut curls or parsley sprigs.
*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.
More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.
Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.
The teaspoon is a universal 5ml.
Posted by Kurma on 5/10/10; 6:16:12 AM