Cauliflower quick sabzi

Cauliflower is a favorite vegetable in our household. Here is a very easy and quick recipe to do any time and enjoy with the family. I have made it with no onion or garlic. But, you can add onion, garlic and other vegetables like cubed potatoes, carrots and peas to the cauliflower.
Try it and let me know if you and your family liked it.

Get ready

• 1 cauliflower washed and separated into small florets
• 1/2 can hunt's tomato sauce ( or any tomato purée)
• 1/2 tsp grated ginger ( optional)
• 2 tbsp oil
• 1/2 tsp jeera/ cumin seeds
• 1/4 tsp asafetida
• 2 tsp coriander powder / dhaniya powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• Generous amount of chopped cilantro

Go

• In a thick bottomed pan, add the oil. When oil is hot do the tadka with the jeera and grated ginger
• Once the jeera crackles, add the tomato puree. Be careful as it will splutter everywhere. Cover for a few seconds.
• Open the lid, add the turmeric powder, dhaniya powder ,asfafetida, garam masala to the tomato puree and mix.

• Cook the tomato puree covered for 3-5 mins.
• Add the cauliflower florets, salt to taste and toss the cauliflower well in the tomato mixture till all pieces are coated.

• Reduce flame, and cook the cauliflower covered. The florets will get cooked in the steam.

• Open lid and stir intermittently so the cauliflower does not get burnt. If it gets too dry, sprinkle some water, cover and cook.
• Once you cook the cauliflower to the desired consistency, open lid and cook for few more minutes
• Add the cilantro and turn the heat off.

Serve with rice, paratha or roti and enjoy.

Cauliflower quick sabzi

Cauliflower is a favorite vegetable in our household. Here is a very easy and quick recipe to do any time and enjoy with the family. I have made it with no onion or garlic. But, you can add onion, garlic and other vegetables like cubed potatoes, carrots and peas to the cauliflower.
Try it and let me know if you and your family liked it.

Get ready

• 1 cauliflower washed and separated into small florets
• 1/2 can hunt's tomato sauce ( or any tomato purée)
• 1/2 tsp grated ginger ( optional)
• 2 tbsp oil
• 1/2 tsp jeera/ cumin seeds
• 1/4 tsp asafetida
• 2 tsp coriander powder / dhaniya powder
• 1 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• Generous amount of chopped cilantro

Go

• In a thick bottomed pan, add the oil. When oil is hot do the tadka with the jeera and grated ginger
• Once the jeera crackles, add the tomato puree. Be careful as it will splutter everywhere. Cover for a few seconds.
• Open the lid, add the turmeric powder, dhaniya powder ,asfafetida, garam masala to the tomato puree and mix.

• Cook the tomato puree covered for 3-5 mins.
• Add the cauliflower florets, salt to taste and toss the cauliflower well in the tomato mixture till all pieces are coated.

• Reduce flame, and cook the cauliflower covered. The florets will get cooked in the steam.

• Open lid and stir intermittently so the cauliflower does not get burnt. If it gets too dry, sprinkle some water, cover and cook.
• Once you cook the cauliflower to the desired consistency, open lid and cook for few more minutes
• Add the cilantro and turn the heat off.

Serve with rice, paratha or roti and enjoy.

Tomato Thokku / Spicy Tomato Relish

I picked up some fresh tomatoes from our local farmer's market this summer. I made this thokku which is mouthwatering and goes along well with rice, idly, dosa, toast etc


Get Ready

• 5 tomatoes
• 1/2 to 3/4 tsp hing
• 1.5 tsp red chilli powder ( make it 3 if you want it very spicy)
• 1 tsp sambar powder
• 1/4 tsp turmeric powder
• 1 tsp tamarind paste
• 1/2 tsp jaggery/ brown sugar ( optional)
• salt to taste
• 2.5 tbsp gingelly oil
• 1 red chilli
• 2 tsp mustard seeds
• a few curry leaves

Go:

• Wash and chop the tomatoes. set aside

• In a dry kadai, roast some vendhayam or fenugreek till they are dark golden. once cool, powder them and set aside.

• In a thick bottomed pan, add the oil and do the tadka with mustard seeds, red chilli and curry leaves.
• Add the chopped tomatoes and toss well.
• Add the red chilli powder, sambar powder ,turmeric powder, tamarind past, salt and asafoetida to the tomatoes.
• Cook uncovered on a medium flame. The tomatoes will ooze juice and will become mushy. You can use the back of the spoon to mush them up more.
• Add the jaggery and cook till the tomato mixture is thick and till oil starts leaving the sides of the tomato mixture.
• Add the vendhayam/ fenugreek powder. mix well and cook for 1 minute.
•  Turn the heat off.
• Once cool, store in a dry air tight container. Keep it refrigerated.

This thokku will stay good for a week in the fridge. Well, Mine was finished in a few days.