Carrot and Cauliflower recipes

Carrot and Cauliflower recipes

Carrot pickle

Ingredients:
carrots large 4
chilli powder 2 tab
turmeric powder 1 tsp
mustard powder 1 tab
asafoetida 1 tsp
curry leaves 3 sprigs
garlic 6 flakes
ginger a small piece
mustard oil 6 tab
salt to taste

Method:
Peel and cut the carrots into thin strips. Slice the ginger and garlic. Heat the oil in a kadai and put in the curry leaves. Then add the sliced ginger and garlic and fry for a while. Now mix in the carrot strips, chilli powder and mustard powder and the asafoetida. Add salt to taste. Do not add any water. After a min keep the kadai down. The pickle will be ready in 2 to 3 days


Carrot vegetable curry

Ingredients:
carrots medium sized 3
potato medium sized 1
tomatoes small 2
onion medium sized 1
green chillies 3
curry leaves 2 sprigs
coconut grated 1 tab
turmeric powder 1/4 tsp
oil 1 tab
salt to taste

Method:
Peel and cut the carrots and potato into small pieces. Chop the onion, tomato and the green chillies fine. Heat oil in a kadai and throw in a few mustard seeds. As soon as they splutter, add the finely chopped onion. Fry to a golden brown. Now mix in the chopped tomato, green chillies and the curry leaves. Stir awhile. Add salt to taste and about 1 cup water. Simmer till cooked and dry. Just before serving add the grated coconut and give the vegetable a gentle toss. Serve hot with rice or rotis.


MINCED CAULIFLOWER FLAN

For the filling:
· 500gm cauliflower
· 2 tab oil
· 3 tab green chilli ginger garlic paste
· 200gm onion
· salt
· 150 ml tom puree
· 200 pineapple cubed
· 150gm cashew sliced
· 2 tsp freshly ground garam masala powder
· 1 tsp chopped coriander leaves
· 25 gm cheese grated.

For the flan pastry:
· 400gm flour
· 100gm cold butter
· 2 tsp salt

Method:
mince the cauliflower in the mixer to a rough consistency and heat oil in the kadai and fry the green chilli ginger garlic paste lighly, add the chopped onions and add salt and tom puree and cook till oil floats on top. Stir in the minced cauliflower sprinkling a little water and cover and cook till the cauliflower is half done then stir fry on high heat till mixture is almost dry. Remove from heat. Add the pineapple, cashew and garam masala.

To prepare the flan pastry dough:
Rub butter into the flour with the finger tips add ice cold water and bind to smooth dough. keep aside a small ball of dough for the toppping.
Roll out the rest tof the dough to a 1/2 cm thick circle that is 22 cm in diameter. line the base and sides of a geased dish and bake blind in a preheated oven at 450* F for 10 - 15 mins. cool. press in the cauliflower filling. garnish with cashew slices, coriander leaves and grated cheese.
Roll out the remaining dough to a cm thick square. with a knife cut out thin strips of the pastry. place the strips over the flan in a criss cross design. join the ends with the top edge pastry base.
Bake the flan at 350*f for 10 - 15 min until golden brown and serve hot.


Cauliflower with red wine sauce

Ingredients:
cauliflowerettes 1
red wine 3/4 cup
garlic minced 1 1/2 tsps
tomato puree 1/2 cup
rich vegetable stock 3/4 cup
cinnamon ground 1/2 tsp
pepper ground 1 1/2 tsp
olive oil 2 tab

Method:
Combine the wine, the garlic and the tomato puree and pour over the cauliflower and marinate for 3 hours turning it occasionally. Preheat the oven at 350*F. Put the cauliflower in a baking dish and combine the stock, cinnamon, pepper, salt and oil and pour over the cauliflower. Bake uncovered for 30 mins or until tender. Take out pan juices in a sauce pan and boil till thickened. check out the seasoning and pour over the cauliflower and serve hot.