Tuesday, August 23, 2016

Cabbage stew

Chopped Cabbage
1 chopped potato
Chopped onion
Chopped tomatoes
Curry leaves and mustard for tempering
 Oil for cooking
Salt, turmeric and sabzi masala to taste
Thick coconut milk- 1/4 cup
Add oil to a deep pan and add mustard and curry leaves, allow mustard seeds to splutter. (I did not have any). Add onion, saute for 3 to 5 minutes, or until translucent. Add tomatoes and cook till oil separates. Stir in cabbage and potato, add salt and masalas and reduce heat to sim. Cover pan and cook over for30 mins. Once cabbage is cooked through, add the coconut milk and allow to come to a boil. Switch off stove and let it sit for sometime before serving. 

Thursday, August 11, 2016

Whole Cauliflower in instant pot

1 whole cauliflower leaves and stem removed
Olive oil

Some butter and cheese for topping

In the instant pot insert, keep 1.5 cups of water and place the cauliflower on the rack. Close the lid and keep on steam for 3 mins. QR once done. Check doneness with knife. It should be half done. I have done this on 2 occasions and still not mastered the doneness.

I used my cast iron wok to roast the cauliflower. Melt butter. Add salt and mix. Take out the trivet and keep the cauliflower in the wok. Pour the  salt and butter mix on the cauliflower. Also top with cheeses.
At this point depending on your doneness, you can broil the cauliflower- this is what I did. Or you can bake it. I broiled it for 10 mins. Serve cauliflower with salt and lemon wedges.