Wednesday, March 4, 2009

Cauliflower and Roasted Chestnuts

When mad4books asked for a cauliflower recipe, I started thinking of
ingredients that would stand out. I knew that cauliflower is soft in texture
when cooked so wanted to experiment with roasted chestnuts as they would
be bold enough to retain the hard texture after cooking yet give it the effect;
that opposites attract. In this case it is soft cauliflower vs. robust roasted

Cauliflower and Roasted Chestnuts

1 cauliflower (rinsed and chopped)
10 roasted chestnuts (rinsed and peeled, I bought the
14 oz/ 40 gms packet from Trader Joe's)
2 small red potatoes
1 medium tomato
2 tbsp peas [I used the frozen ones, thawed at room temperature]
1 tsp cumin
a pinch of asafoetida or hing powder
salt to taste
1/2 tsp turmeric
1/2 tsp chilli powder
1 tbsp chat masala {available at your local East Indian store}
3 tbsp canola oil
1/4 cup water

Optional Ingredient

4-5 fresh sprigs of Chinese parsley/ cilantro or coriander

Rinse and chop all veggies.
Roast cumin in oil on medium heat, in a 12 inch pan, until golden brown.
Add hing powder. Give it a quick stir and add cauliflower, chestnuts,
potatoes, and tomatoes.
Stir. Add spices, salt, and water. Stir again.
Reduce heat to low if desired. Cover with a glass lid, so you can see the veggies getting cooked.
Cook on medium heat for about 20 minutes; stirring every five minutes so that they do not stick to the bottom of the pan.
Garnish with fresh coriander leaves or cilantro whatever is your preference. Serve warm with bread of your choice.


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