
Cauliflower Bhaji with Spiced Basmati Rice
I found my favorite indian cookbook sitting in a box full of dusty books in a charity shop (an english thrift shop) off the Chiswick High Rd in London. The book is called, “Indian Vegetarian Cookbook” by Tarla Dal. I have a few indian cookbooks on my shelf, but her recipes really work and are sensational. I would not dare to say that I adapted the recipe. Honestly, I have only changed three things: I left out using cream as I like my vegetables on the drier(niramish) side. I am not a fan of green peas, so I have left them out. As I love cumin seeds, I fried them in a non stick pan with turmeric until browned, then rolled the potatoes in the mixture for a few minutes until toasted and golden. Feel free to throw the cream and peas back in if the mood takes you. This dish is medium spicy, but leave the chili out entirely if it’s not your thing.
2 tablespoons of cumin seeds
1 teaspoon turmeric
5. In a separate large nonstick pan, melt a tablespoon of ghee. Add the cumin seeds and turmeric and fry until lightly browned. Add the potatoes and roll them in the mixture until golden.
6. Add the cauliflower, paste, tomato stock, salt to taste, and sugar. Cook for five minutes to reheat all of the vegetables. Top with chopped coriander and serve with spiced basmati rice.
I usually offer one recipe per post, but this rice is so simple to make that I thought I’d throw it in. The ghee and the mustard seeds give the rice that distinctive indian flavor.
Spiced Basmati Rice
2 cups water
1 tablespoon black mustard seeds (available at your nearest indian grocer)
2 tablespoons ghee or oil
pinch of salt
1. Rinse the rice throughly in 2-3 changes of water.
2. In a heavy saucepan, melt the ghee, then add the black mustard seeds. Cook on low heat until the seeds start to pop.
3. Add the basmati rice and cook for a minute until the rice turns white, taking care not to let the rice burn. Pour in the water, add the salt, and bring to a boil.
4. Cover, turn the heat to low, and simmer for 15-20 minutes or until all water is absorbed. Fluff with a fork and serve.
Enjoy the meal with a dollop of Major Grey’s Mango Chutney or Lime Pickle bought from your local indian grocer. If you’re looking for another nice cooling side, try some Cucumber Raita (recipe below). O.k. darn it, three recipes this week! I can’t help myself.