Cauliflower 65, Rice Hollandaise, and Podi Masala & Chilled Zucchini is the Recipe of the Week!
Cauliflower 65, Rice Hollandaise, and Podi Masala
1 1/2 pounds Cauliflower cut into pieces
Oil To Fry
2 teaspoons salt
1 teaspoon Red chilli paste
2 2/3 tablespoons garlic chopped
2 2/3 ginger chopped
3 1/3 tablespoons coriander chopped
2 teaspoons curry leaf chopped
3 1/3 tablespoons Corn Flower
2 teaspoons coriander powder
1 teaspoon turmeric powder
3 1/3 tablespoons Rice flour
1 1/3 tablespoon Oil
Salt to taste
4 teaspoons Chopped red Chilli
1/2 cup Onion chopped
4 teaspoons Garlic chopped
4 teaspoons Ginger chopped
3 teaspoons Coriander chopped
1 teaspoon Cumin seeds
1/2 teaspoon Crushed Black pepper
2 teaspoons Coriander seeds (optional)
1 teaspoon Pepper cornsHing (asafetida) - a pinch.
1 teaspoon Fenugreek seeds
1 teaspoon Mustard seeds
10 Red chilies (whole)
3/4 cup Toasted Chana dal
5 cloves Garlic
Oil - as required.Salt - to taste.
Curry leaves - 3 sprigs
1 cup Coconut milk
2/3 cup Boiled White Rice
1 teaspoon Turmeric
1 teaspoon Mustard Seeds
2 teaspoons Curry Leaves
1 teaspoon Salt
1 tablespoon Lemon juice
Make a semi thick batter using all the ingredients. Add Cauliflower pieces into the batter.Heat Oil and deep fry cauliflower pieces till golden.
Heat oil in a pan, add cumin seeds, chopped onion, ginger, garlic and and sauté for 5-6 minute.
Then add chopped chilies, curry leaves and black pepper powder and Cook for few more minutes on high heat.
Add a little water and then add Fried Cauliflower pieces to this sauce and toss lightly.
In a pan put oil, red chilies, chana dal, mustard seeds, fenugreek seeds. Mix well.
Add pepper corns when Chana dal gets golden, add coriander seeds. Cook slowly well to ensure every ingredient is cooked well.
Add garlic pieces, hing powder, salt, curry leaves to the mixture. Mix well and cook it on a low flame.
As the entire mixture becomes golden in color, switch off the flame. Keep mixing till it has cooled down.
Blend the mixture in a blender and add salt if required.
Mix the boiled white rice and coconut milk together once the rice has cooled down Temper the mix with turmeric, mustard seeds, salt.Using a blender turn this mixture into a puree.Add lemon juice.Strain and fill an ISI canister and charge with two chargers.
Place cauliflower pieces in a bowl. Place rice hollandaise next to it.
Sprinkle podi masala and crispy garlic on top.
Garnish with coriander leaf and serve.
About The Author
BAAR BAAR, located in New York City’s East Village, takes a modern approach to contemporary Indian cuisine inside a first of its kind Indian Gastro Bar that challenges the perception of the subcontinent. Executive Chef Sujan Sarkar blends the earthy flavors of his native India with worldly ingredients and creative cooking techniques to create a contemporary cuisine. BAAR BAAR also features an excellent bar program with cocktails that pay homage to India, crafted by Head Mixologist Chetan Gangan
Chilled Zucchini, Orange, and Basil Soup
2 sliced zucchinis
1/2 cup, plus 1 1/2 tablespoons of cold water
Juice of 1 orange
Handful of fresh basil leaves
1 vegetable stock cube
Handful of pine nuts
Juice of 1/2 lime
1/2 teaspoon of minced garlic
Dash of extra virgin olive oil
A spritz of hot sauce
Put all soup ingredients into a blender and blend.
Sprinkle some chives on it and drizzle some plant-based yoghurt on it.
Total Calories: 509 | Total Carbs: 44 g | Total Fat: 36 g | Total Protein: 13 g | Total Sodium: 1688 g | Total Sugar: 28 g Per Serving: Calories: 255 | Carbs: 22 g | Fat: 18 g | Protein: 7 g | Sodium: 844 mg | Sugar: 14 g Calculation not including vegan yogurt.
About The Author
Vegan dinners that cater to all palates while showing the amazing variety of luscious dishes. Hello, I am Philipp! I started my blog because I believe delicious vegan food is for everyone. Food is all about sharing and enjoyment and I wanted to cater for all palettes while showing the amazing variety of luscious vegan dishes and how easy it is to cook them. My blog was also a finalist in the UK Blog awards.
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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.
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