Cruciferous Challenge and Cauliflower Tabbouleh with Preserved Lemons.

Cruciferious is a fancy name for the family of vegetables known to botanists as Cruciferae or alternately, Brassicaceae.Like most other vegetables, cruciferous vegetables are good sources of a variety of nutrients and phytochemicals that may work synergistically to help prevent cancer.Read more about it here.

For Health Nut Challenge 5 lets get cooking with the crucial to the diet,Cruciferious veggies. Here are 2 simple steps to participate in the challenge :

1.Create a uniquely healthy side dish,soup,salad or main entree ,with one or more of the following Cruciferious vegetables :

* Kale
* Collard Greens
* Broccoli
* Cauliflower
* Cabbage
* Brussels sprouts
* Kohlrabi
* Turnip
* Radish
* Bok Choy
* Arugula
* Water cress.

2.Leave the link of your post in the comments section(by April 30th) while also mentioning in your post about the Health nut challenge.Old entries can be recycled,I just need the different ideas to incorporate these vegetables in everyday cooking.

Cauliflower Tabbouleh

Often times I have to think beyond curries to get my family interested in eating vegetables.The tabbouleh is an earthy Middle eastern salad made with bulgur,cucumber and lots of parsley.Cauliflower further enhances the nutrition of the salad.I add preserved lemons for a tangy bite to the salad.


Recipe adapted from Diabetic Cooking

Ingredients
1/2 a head of medium cauliflower,separate the florets
3/4 cup Bulgur wheat(can also use quinoa or roasted buckwheat)
1 cup flat leaf or curled parsley
1 small onion ,finely chopped
1 clove garlic
1/4 teaspoon cumin seeds
1/2 a medium preserved lemon(recipe follows),chopped
1 teaspoon black pepper,freshly ground
1 teaspoon ground cumin
1 tablespoon Extra virgin olive oil

Method
Bring 2 cups of water to a boil,add salt and bulgur wheat.Cook until tender about 15-20 minutes,drain excess water.
Coarsely grind the cauliflower,garlic and parsley in a food processor.Heat oil in a pan on medium,saute onion and cumin seeds for a minute,add the ground cumin and processed cauliflower mixture.Cook only for 4-5 minutes until tender.Mix in the cooked bulgur wheat.Turn off the heat and mix in the preserved lemons.Serve warm or cold on a bed of dark leafy greens like romaine lettuce or kale.

Moroccan Preserved Lemons

The preserved lemons are an quint essential relish of Moroccan cooking.The pickled lemons add a delicious tang to any salad,stew or entree.
Recipe adapted from Alia's Moroccan cooking video.
Ingredients
6 fresh lemons,rinsed
1/4 cup of salt
1 sterilized jar that can fit all the lemons

Method

Step 1 Cut off any stems of the lemons.Using a sharp knife cut vertically, not all the way to the bottom,make sure the base is still attached.Turn the lemon upside down.Cut again vertically while keeping the base intact.
Step 2. Use a teaspoon and stuff about 1/2 teaspoon of salt on each of the slit of the lemon.Repeat with rest of the lemons.Place in a sterilized jar,make sure all lemon are snug in the jar.Sprinkle another teaspoon of salt over the top.
Step 3 Keep in a dark cool corner of the house for 4 days.Then remove only to check if the juices have started to flow out in the lemons.Return to the corner and keep another month until lemons are all soft and pickled.Every week in between ,swirl the bottle to make sure all the lemons are submerged in juices.
Once pickled can be store in refrigerator for up to 3 months.Before using,discard seeds, rinse in cold water to remove the excess salt.Dice or slice,use in salads ,stews,tagines or Whole grain entrees.



The preserved lemons are my entry for Awed Africa,hosted by PJ of Seduce your taste buds



Thank you for the overwhelming response to Health nut Challenge 4.Hope to post the round up soon.

Pink Stuffed Buns

October is the breast cancer awareness month.Breast cancer is the single most common form of vicious cancers in women.According to the American Cancer Society (ACS), an estimated 192,370 new cases of invasive breast cancer are expected to be diagnosed among women in the United States this year.Learn more about the what you need to know about early detection of the condition,prevention and care.Good Food always helps in balancing the over all functioning of the body.Here is my recipe for pink health- beet buns with stuffed cauliflower and turnip greens.

Recipe

Ingredients
2 roasted beets,pureed with 1/4 cup of water
2 cups Whole wheat flour
1/2 cup All-purpose flour
1 tablespoon flaxseed meal
2 tablespoon Extra virgin Olive oil
1/2 teaspoon salt
1 pack active dry yeast(about 1 1/2 teaspoon)
1/4 cup warm water


For Stuffing
2 cups Chopped Cauliflower or any fresh veggies of choice like beans,carrots or broccoli
2 cups Mustard greens,finely chopped
1/2 medium onion,finely chopped
1/4 teaspoon turmeric
1/2 teaspoon chilly powder
1/4 teaspoon each of ground cumin and coriander
1 garlic clove finely chopped
2 teaspoon extra virgin Olive oil
1/2 teaspoon Salt

Method
Prepare the dough
In warm water mix in the dry yeast. Let sit for 15-20 minutes in the warm corner.
In a bowl start mixing the flour ingredients along with the yeast. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour in a warm place until.
double its size.

Prepare the filling
Heat oil in a pan ,add the onions and garlic,saute for 3-4 minutes.Add the spices,salt,after a minute add the vegetable and greens.Cook for 5-6 minutes on medium high heat until most water is dried out.cool.
Shape and stuff the buns
Knead the dough for few seconds and divide in to about 6 portions. Take one portion of the dough and roll in to ball and roll it using a rolling pin. Place some stuffing in the middle and close to make the shape of bun. Lay on greased cookie sheet and finish make the remaining buns,place them about 1/2 inch apart from each other. Cover with wrap and allow to rise for another hour.
Bake the Buns
Preheat Oven to 400F. Bake for about 20-25 minutes. Serve warm.Can store in air tight container for 1-2 days.


This is my contribution for Going Pink for October at Dragon Musings.Also if you would like to raise funds for breast cancer check out the page here..I am also sharing these with Susan's Yeast Spotting.

Cauliflower Soup,Beet Herbs Pasta and Figs parfait.

It was one of those days craving for a hearty Vegan meal,thankfully I had ample fresh fruits and vegetables to satisfy the hunger with a well balanced 3 course meal.
Cauliflower soup
A light and wholesome soup for the start of the meal.If you like crunch with the soup like I do ,serve this with some crackers or baked chips.

Serves 2-3
Ingredients
1/2 a medium cauliflower,chopped
1/2 a medium onion, finely chopped
1 clove garlic,finely chopped
1/4 teaspoon ground cumin(optional)
1/4 teaspoon turmeric(optional)
1/4 teaspoon freshly ground black pepper or chili powder
1 tablespoon fresh herbs,finely chopped(I used cilantro)
2 cups vegetable stock
1 teaspoon all purpose flour
1 tablespoon Extra Virgin Olive oil
1 teaspoon salt

accompaniment
low fat sour cream or tomato chili sauce

Method
In a medium skillet heat oil,add the onions and saute until translucent(about 3-4 minutes) on medium-high heat.Add the garlic and saute another minute or two.Add cauliflower and spices ,season with salt.Cover and allow to cook until cooked through(about 8-10 minutes),tossing occasionally.Stir in the stock ,herbs and bring to a boil .Add the flour and stir well,and simmer for 2-3 3minutes. Carefully transfer the mixture to a food processor or use immersion blender to puree.Return to the skillet,keep warm on low heat.Serve with sour cream or tomato chili sauce.And some baked chips or cracker for crunch.


Beet herbs pasta
Serves 2-3
With my passion for beets already revealed ,the pasta is yet another way to include the wonder veggie in your diet.

Ingredients
1/2 a pound Whole grain pasta,use any kind
1/2 a medium onion,finely chopped
2 small beets,roasted
1 teaspoon Extra Virgin Olive oil

For herb garlic sauce
1 cup fresh herbs(like parsley or cilantro),finely chopped
1 big clove garlic,minced
1 tablespoon lemon juice,freshly squeezed
1/4 teaspoon black pepper or chili powder
3/4 teaspoon salt
1 tablespoon Extra Virgin Olive oil
Method
Cook the pasta as per the package instructions.
Make the herb garlic sauce by blending all the ingredients together.Keep aside.
Heat the oil on medium heat,add the onions,saute for 3-4 minutes until translucent,add the herbs garlic sauce,saute another minute or two.Mix the cooked pasta and stir well.Add the beets and serve warm.


Figs and Fruit Parfait.
As pretty and mysterious as these looks,figs are have healthy written in each of the seeds its packed with.

Parfait are the simplest desserts ,utterly delicious with the layers of fruity goodness.

Recipe

For compote
6 fresh ripe figs,chopped
1 cinnamon stick
1 teaspoon orange blossom water or rose water
1 cups water

For Parfait
3-4 cup fresh fruits(like mangoes,peaches,figs or nectarine),diced
1/4 cup roasted nuts.

Method
Bring the compote ingredients to a slow boil, simmer,for about 15 minutes, or until fruit soft. Discard the cinnamon stick. Puree the mixture,return to the heat and cook until glossy and syrupy.Serve warm or chilled, on Ice creams or make a parfait.
In a wine or parfait glass ,layer the fruits ,nuts and the compote.Serve cold.




Health Nut Challenge :Well Balanced 3 Course Meal

Heart felt thanks to those who have already sent in there delicious 3 course meals.For those planning to participate ,please send in the entries before the deadline - September 20th.

Ven Pongal and Gosthu :South Indian comfort food

Warm and Velvety rice-lentils(Ven Pongal) served with hot spiced-up lentils veggie gravy(Gosthu)is Classic taste of South Indian comfort food.Folks down south ,love their food spicy and hot;rice and lentils are consumed almost 3 meals a days.The piquant sambar powder is well-stocked spice in every household,used to flavor the tangy tamarind and lentil based soups like Sambar and Rasam.With heavy duty grinder missing in my kitchen I use the store-bought sambhar powder,but nothing beats the taste amd aroma of fresh home made sambar powder.
Suganya's Ven Pongal with Gosthu is typically served for breakfast or brunch.This is my third delectable recipe tried and tasted from Tasty Palettes.Glad to be sending this over to the host of T&T this month,sweatha of Tasty curry leaf.

Ven Pongal

(serves 2)
Ingredients
1/2 cup White Rice
1/2 cup Yellow Mung dal
1 teaspoon fresh ginger,finely chopped
1 teaspoon Peppercorns
1/2 a teaspoon each of cumin and mustard seeds
2-3 dry red chillies
6-8 curry leaves
1 tablespoon vegetable oil or extra virgin olive oil
1/2 teaspoon salt.

Method
Wash and soak the rice & lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 3 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft and mushy.
Prepare the tempering by heating the oil in a small pan,add the chillies,seeds,curry leaves ,ginger and pepper corns.saute for a minute,then mix in the cooked rice-lentil mixture.add a little hot water if needed.Serve hot with gosthu or any chutney

Gosthu

Ingredients
(serves 2)
1/4 cup Yellow Mung Dal
2 cups Mixed vegetables Eggplants,carrot,cauliflower,squash or any other you like,cut in chunks
1/2 a medium Onion, sliced
1 medium plum Tomato ,chopped
1 cup tamarind water,soak about a tablespoon of tamarind in warm water for few minutes,strain out the pulp. or use 1 teaspoon of tamarind paste and mix in a cup of water.
1 teaspoon turmeric
1/2 a teaspoon each of cumin and mustard seeds
2 tablespoon Cilantro,chopped
1 tablespoon Vegetable Oil or Extra virgin Olive oil
1/2 a teaspoon Salt
1 tablespoon Sambar powder(roasted and ground coriander seeds,red chillies and Chana lentil)
Method
Wash and soak the lentil for 5-10 minutes. Drain the water,transfer in a pressure cooker or small saucepan with lid.Add 1 cups of water ,season with salt and Cover,let cook on medium-high heat for about 10-12 minutes in pressure cooker and 45-50 minutes in the saucepan until soft.When cooked mash or blend it to smooth paste.
To prepare the gravy heat oil on medium heat in a medium saucepan ,add the mustard seeds,onions and curry leaves. saute for 2-3 minutes,then add the tomatoes and turmeric.Cook another 2 minutes before stirring in the tamarind water and sambar powder and vegetables.cover and simmer for 20-25 minutes until veggies are tender.Finally add the cooked lentil paste and simmer 5 more minutes before turning off the heat. Serve hot with rice ,idli,dosa or gosthu.

DB Challenge March:Spinach Lasagne with Vegan Cauliflower Bachemal and Vegetable Ragu

First of all,my hearty thanks to my well wishers.I'm feeling better now,still a little sniffy ,achy and weak,I know you won't believe that If I say that I made this pasta dish from scratch in spite of my illness.
After slurping soups and stews for quite for sometime now,this lasagne recipe was certainly very appetizing and filling.The only tough part was the rolling of the pasta,as it requires lot of muscle,which obviously seemed to have diminished from the sick episode.With my previous attempts to make pasta with whole wheat flour in vain,I stuck the original recipe for the pasta.The vegan Bachemal and ragu best suited my diet right now.
The soft pasta in layers of flavorful sauce satisfied the taste buds of even my little one.If Only I had not procrastinated completing the challenge until the last week,I could have put in more zeal in to the preparation and presentation.

The March 2009 Daring Bakers challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper for the challenge.

(watch the making of the lasagne)
Spinach Lasagne
(Serves 3-4)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Cauliflower Bechamel Sauce (recipe follows)#2
1 recipe Vegetable Ragu (recipe follows)#3
1/4 cup Italian bread crumbs

Method
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 2 quart (approx 2 litre) shallow baking dish.

Cooking the Pasta:
Bring 5 cups of the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel . Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a dusting of bread crumbs.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil,bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.


#1 Spinach Egg Pasta (Pasta Verde)

Makes enough for 3 to 4 servings .

Ingredients
1 large Organic egg
4 ounces fresh spinach, rinsed dry, and finely chopped; or 3 ounces frozen chopped spinach, defrosted and squeezed dry
1 1/2 cups all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment
A roomy work surface. Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife or pizza cutter for cutting pasta sheets.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the egg and spinach. Use a wooden spoon to beat together the egg and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Sprinkle few drops of water if needed. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).

Dry the pasta at room temperature and store in a sealed container or bag.

(bachemal sauce video)
#2 Cauliflower Bechamel
Ingredients
4 ounces,2cups cauliflower florets
1 tablespoon extra virgin olive oil
2 tablespoons all purpose unbleached (plain) flour, organic stone ground preferred
1 1/2 cup cauliflower water,use the water drain after cooking the cauliflower
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Method
Bring 3 cups of water to boil in a pot,carefully drop the cauliflower florets ,cover and cook until tender,about 10 minutes.Drain and use the water for making the roux.Blend the cauliflower to a smooth paste;set aside.

To make the roux,Use a medium-sized saucepan, heat oil over medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the cauliflower water a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens.now mix in the cauliflower paste and stir well. Season with salt, pepper, and a hint of nutmeg.


#3 Vegetable Ragu’

Ingredients
1 tablespoons extra virgin olive oil
1/2 a medium onion, finely chopped
1 bell pepper,finely chopped
1 cup button mushrooms,finely chopped
1 clove garlic
1/2 teaspoon chili powder(optional)
1 medium stalk celery with leaves, finely chopped
1 carrot, finely chopped(about 1 cup)
1 canned plum tomatoes ,drained and crushed or 2 large tomatoes steamed,skinned and pureed
Salt and freshly ground black pepper to taste

Method
Heat the olive oil in a skillet (frying pan) over medium-high heat. . Add the onions sauté for a minute then add the garlic,saute another minute.Now add in the vegetables,chili powder,season with salt and pepper.Cover and cook until vegetables are tender,about 10-15 minutes.Add the tomatoes,Cook uncovered, at a very slow bubble for another 15 minutes, or until the sauce resembles a thick stew.


Thanks to the hosts for the awesome challenge.check out other creative variations of this lasagne.

Cauliflower Rice : Brown or White?

For someone(like me) used to eating soft white rice at all times,the switch to nutty brown rice a little challenging and also expensive ,considering its low supply and relatively higher price.But makes me wonder, shouldn't the brown rice be cheaper,because it involves lesser processing than its white make over,saving the energy costs of Industrial milling and process of fortifying with synthetic vitamins?.
Be surprised,read the details of health benefits of whole Brown rice.
Clearly what remains in the white rice ripped off of its nature's best nutrients including fiber to negligible amounts is mostly starch,another culprit of unwanted weight gain resulting in aliments like diabetes and increase in cholesterol.Whole grains on the other hand are known to keep you fuller longer,reducing the cravings of eating between the meals.
So did I make the complete transition to Brown rice after learning its goodness?Just partly(cause of my picky tastes),but I have limited the white rice to smaller portions.As for Mr.Health Nut who is totally ga-ga over such whole foods ,always prefers the nuttiness of brown rice to the fluffiness of white rice.

Brown Rice Cooking and Storage
The brown rice takes longer to cook,soaking it before cooking helps in lessening the cooking time.The storage life of brown rice is shorter than white rice because the natural oils in the grain requires it to be stored in air-tight container and refrigerate for longer shelf-life.

Cauliflower Brown Rice

White Cauliflower ,unlike the white rice is totally wholesome and is considered a cancer fighting super food.The cauliflower brown rice with cauliflower cooked while still crunchy, makes a healthful meal.I cooked the rice and vegetable separately,if you prefer veggies softer ,then cook the rice with veggies like in this pulov recipe.

Ingredients
2 cups Organic Brown Rice
1/2 a medium onion,chopped
1/2 cup carrots,sliced
2 cups Cauliflower florets
1/2 teaspoon turmeric
1/2 teaspoon red chilly powder
3/4 teaspoon ginger garlic paste,or 1/2 a teaspoon each of freshly minced ginger and garlic
1 teaspoon cumin seeds
2 green chillies
1 tablespoon Extra Virgin Olive Oil
2 tablespoon fresh herbs like mint,cilantro or parsley, chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Wash rice and soak it for 15 minutes.Heat oil in a saucepan on medium heat flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cauliflower ,cover and cook for 10 of minutes until tender,I like it a little crunchy.
In mean time bring 4 cups of water to boil in a skillet with lid,drain the water from rice and drop carefully in the boiling water.Season with salt.Cover and let cook until tender about 25 minutes for brown rice and lesser for white rice,until water is all soaked up or drain any excess water using a colander.
Mix the cooked rice ,lemon juice in the cauliflower mixture,let cook for another 4-5 minutes until flavors come together.Garnish with fresh herbs and spring onions,serve warm with tomato Chutney.

This recipe is off to JFI event started by Indira of Mahanandi, Cauliflower is the Ingredient in focus for this month.

Purpilicious :Whole grain Penne Pasta with Purple Cauliflower

Cruciferous Cauliflowers with anti-cancer properties ,blooms in 3 other colors(green,orange and purple) besides the common white color.Although it tastes slightly bitter than it common sibling(white cauliflower),its definitely a smart choice of eating a purple food in 5 a day diet.

Ingredients
4 cups Penne whole grain pasta(about 1/2 a pound)
2 cups cauliflower florets(purple or white ,any kind ,broccoli works too)
2 tablespoon extra-virgin olive oil
1 big clove of garlic cloves, finely sliced
1/4 teaspoon chilly powder or fresh black pepper
1 plum tomato, finely chopped
Chopped fresh parsley or cilantro
Salt as per taste

Method
Heat olive oil in saucepan and saute garlic. Saute until aromatic and lightly brown. Add the chopped tomatoes and chilly powder. Cook until tomatoes are tender about 8 minutes. Stir in the cauliflower florets. Cover and cook for about 10 minutes until tender.
In meantime fill a large pot three-quarters full of water ,season with salt and bring to a boil. Add pasta to the boiling water and cook until al-dente(with a bite to it),8-10 minutes.Drain thoroughly.
Mix the pasta in the tomato mixture and toss to combine. Stir in the chopped parsley or cilantro and serve.
For more Purpilicious dishes don't miss the Food In Colors :Purple event hosted by Sunshinemom.

Cauliflower Lollipops

Crispy and healthy cauliflower lollipops could be one more addition to guilt-free snacking provided you use healthier Olive oil to fry them.

Ingredients Needed
10-12 Cauliflower florets,keep stems on the florets
1 cup Gram Flour(ground chick pea flour)\Besan
1/4 teaspoon baking soda
1/2 teaspoon chilly powder
1/2 teaspoon cumin seeds
Pinch of Turmeric
1/2 teaspoon Salt
1 cup Olive oil(preferably)

To make the Lollipops
Wash and dry the florets.
Prepare the batter by sifting the flour and soda in a medium bowl. mix in the chilly powder,cumin seeds,salt and turmeric. Add just enough water(about 3/4 cup) to make a thick batter which can hold on the florets. Whisk to get rid of any lumps.
Heat Olive oil in deep frying pan. When the oil is medium hot(test by dropping pinch of batter,if it rises while sizzling the oil is ready) ,dip the florets in the batter and drop in the oil. Fry about 4 at a time until lightly brown and crispy about 7-10 minutes.Serve with hot sauce.

This is my entry for EC's WYF: Soups,Starters and Salads

Stuffed Flat Bread(Gobi Paratha)

Stuffed Flat Bread(Gobi Paratha)
Considering the goodness of Cauliflower(Gobi), this stuffed paratha can be a part of healthy morning breakfast.


Ingredients you'll need
For the dough
2 Cups Whole Wheat Flour
2 Tablespoon Extra Virgin olive oil(EVOO)
1/2 teaspoon Sea Salt

For the Stuffing
About 2 cups finely chopped Cauliflower
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
1/2 teaspoon cumin powder
1/4 teaspoon salt
1 tablespoon EVOO

To make Parathas
Step 1 Prepare the Stuffing
Heat EVOO in a saucepan. Add all the ingredients and saute until cauliflower is tender and mixture is dry.
Step 2 prepare the dough
Take a mixing bowl add all the dry ingredients mix them. Make a well in the middle of dry mixture pour in the water and oil. Mix until the dough is of right smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling .

Step 3 Stuff and Roll the Paratha
This may be the toughest part if you are making it for the first time. Watch someone skilful do it before trying it yourself. Divide the dough in to about 8-10 balls .Roll each ball and keep a spoonful of mixture in the center.Close the ball. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Use a rolling pin and carefully roll them in to round parathas.

Step 4 Roast the Parathas
Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas by flipping once and spread some oil on the paratha. Flip and roast for few seconds .Use a spatula to lightly press and roll them around the pan. There are done when slightly brown. These are good without any curry.


Health Nut Substitute
White Radish(Mooli) or red radish are healthy substitutes of Cauliflower

Curry in a Hurry

Preparing curries with tender vegetables like cauliflower and broccoli can be as easy as it can get.
Cauliflower is by far the best source of Vitamin K which is vital for bone health.More on nutrition of Cauliflower and broccoli

What you'll need is
1/2 lb Broccoli or Cauliflower florets
1 small onion chopped
1/2 teaspoon turmeric
1/2 teaspoon Chilly powder( or more as per your spice tolerance level)
1/2 teaspoon sea salt
few curry leaves
1/2 teaspoon each of mustard and cumin seeds
1/2 teaspoon coriander powder
1 tablespoon Extra Virgin Olive Oil


To make the simplest curry ever
Heat Olive Oil in a Pan on Medium high. Add onion, mustard seeds,curry leaves,cumin seeds and saute for a minute before adding the spicy duo minced ginger and garlic. Add the golden spice turmeric ,coriander powder and the chilly powder along with the florets. cover and cook for about ten minutes. Cook for few more minutes if you don't like it crunchy. but if you are like me you'll just cook for about 8-10minutes . Serve with rice and flat bread(parathas). And taste one of the simplest curries in the Indian cuisine.


Health nut note
Veggies like eggplants and cabbage can be prepared in similar way.