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After so many squash recipes in a row, I’m thinking maybe I should rename this blog “Madwoman with Courgette.” This is yet another concoction using my co-workers over productive garden produce, and this beauty had grown full 12inches long! In order to use if effectively in this vegetable Bengali curry recipe, I seeded it before cutting it into chunks. It has a wonderful flavour, and is mild on the spicy-heat scale.
I’ve been loving Indian food lately, so I had to bring some for lunch. Its spice and flavour made for a nice afternoon pick-me-up, and it kept me full much better than some of my other bentos do. I blame my recent lack of rice in bento for this. (Note to self: make onigiri!)
In the top tier is aloo palak (spinach and potato), chole (chickpeas and potato), and a hard boiled egg on top of some spicy cauliflower. In the bottom tier are orange slices, strawberry slices, and plantains in coconut milk and chili.
Originally uploaded by mosli
This is another dish that I made to go with my Indian dinner. Is this really Indian? I don’t know, but to my defense, I did base it off a recipe, even if I didn’t follow it. Example: original recipe called for Chana Dal, but I omited this as I currently am out of lentils. Anyways, this tasted so good, and it offered a sweeter compliment to the other more spicy Indian dishes. I’ll definately make it again. The trick is to make sure that the plantains get cooked all the way through, or they’re a little fiberous.
Plantain in Coconut Milk
- 2 green plantains
- 1 cup coconut milk
- 1 green chili, diced fine
- 2 tbsp oil
Cut the plantain into 1/4 inch thick slices and lightly fry in oil until golden yellow. Add diced chili and mix. Pour in coconut milk, cover, and let cook about 10 minutes over medium heat.
Originally uploaded by mosli
I went a little crazy with the cooking again this weekend (surprise, surprise.) About noon on Saturday I decided that I wanted Indian food, so i dug through my cook books and massive binder o’ recipes, and even searched a few blogs for something to strike my fancy. In the end, I mostly ended up improvising. Of course. Its what I do.
Here are some spicy cauliflower filled parathas, one of the side dishes I made for the meal. I like how the spice hits you when you bite into the pocket, but if you want something a bit more mild you could omit the pepper flakes.
Spicy Califlower (for filling or as a side)
- 4 tbsp oil
- 2 tbsp dried pepper flakes
- 1 bell pepper, diced
- 1 small head of cauliflower, broken into florettes
Heat the oil in a pan, then mix in the chilli and let permeate for a minute or so. Toss the cauliflower florettes to coat in oil, then cover and let simmer 5 minutes. Add in bell pepper, recover and let simmer another 5 minutes. Remove from heat and mash with a fork or potato masher to a coarse mix.
Parathas
- 1 1/2 cups whole wheat flour
- 1/4 cup oil
- 1/2-3/4 cup water
Mix the flour and oil together. Add water until dough reaches right consistency (like a sugar cookie dough). Divide into 8-12 balls. On a floured surface roll out one ball. You can either cook in a lightly oiled pan until golden on each side or fill. For filled add 1-2 tbsp filling and either put another rolled circle on top or fold over and seal sides. A fork works well for this. Fry both sides in a lightly oiled pan. Serve right away or you can make ahead and heat them back up in a 200F oven for a few minutes.
