Tag: kalongi
Cauliflower with Ginger and Onion Seeds
- 1 cauliflower head, cut into florets
- 3 to 4 potatoes cut into 3 inch pieces
- 2 tablespoons extra light olive oil
- Salt
Place the cauliflower florets and potatoes on a lined cookie sheet. Drizzle oil and sprinkle salt all over. Broil till golden brown, about 10 to 15 minutes. Take out and keep aside.
- 1 tablespoon extra light olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon onion (kalonji) seeds
- 1 medium white onion, sliced
- One 3 inch piece of ginger, sliced thin
- Salt to taste
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 2 teaspoons garam masala
In a wok like saucepan, heat the olive oil. Add the cumin, fennel and onion seeds. Saute for a minute on medium heat till the sees begin to sizzle. Add the onion and ginger. Saute for 4-5 minutes stirring constantly. Add the broiled cauliflower and potatoes. Add the salt, turmeric and cayenne pepper. Mix well and cover with lid. Cook for 10-15 minutes or till the potatoes are soft. Uncover and increase the heat. Add the garam masala and stir well. Check for seasonings.
Sauteed Eggplant and Peppers
I have been making this dish for a very long time now. It is a combination of two eggplant dishes- one that my Mom makes and another that I read years ago in an Indian cook book. My Mom’s dish is quite complicated to make and includes a lot of steps. I love the texture of the dish especially because it includes roasted peanuts. The one from the cooking book includes onion and fennel seeds- which remind me of tangy pickles! Most people in India, pickle vegetables and fruits with a mix of spices that sometimes include onion and fennel seeds. There is a specific mango pickle I think of that has those spices. Whenever I taste and smell that mix, it reminds me of sweet and tangy things. I decided to combine the two recipes and add the onion and fennel seed mixture as well as some raisins and peanuts to give the dish more texture. It turned out to be a very easy and quick dish to make. The eggplant cooks down and becomes very soft and silky. The red peppers give the dish great color and sweetness. I use crushed tomatoes that add a sweet and sour taste. My favorite part of the dish is getting a mouth full of eggplant, peppers with some golden raisins and roasted peanuts all together! This dish can be served with some lentils and rice or it can make a wonderful side with fish, chicken, pork or steak!
- 1 big eggplant or 2-3 Japanese eggplants, cut into 2 inch pieces
- 2 small red peppers, cut into 2 inch pieces
- 3 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon onion seeds
- 1 teaspoon fennel seeds
- 1 medium onion, chopped fine
- 2 garlic cloves, chopped fine
- 2 inches ginger, chopped fine
- 1 cup crushed tomato
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 teaspoon salt
- 1/3 cup golden raisins
- ¼ cup roasted unsalted peanuts, chopped
- 1/2 cup cilantro, chopped
Process the onion, ginger and garlic. In a large pan, heat the olive oil. Add the cumin, onion and fennel seeds. Cook on high for about 10-20 seconds or when they start to sizzle. Add the onion, ginger and garlic mixtures. Saute on medium high heat for 3-4 minutes. Add the crushed tomato, sauté for 4-5 minutes. Add the eggplants and the peppers. Mix well. Add the turmeric, cayenne pepper, coriander powder, garam masala and salt. Mix well and lower the heat to medium low. Cover the pan and cook for 15-20 minutes or till the eggplant and peppers are soft. Adjust seasonings and add the raisins and peanuts. Garnish with cilantro.