Most of you may not agree with me, but I love winter. The chilly dry winds, the sweaters, and blankets, and the best part of it is winter brings a lot many winter vegetables, and topping the list is cauliflower. I love cauliflowers. Even though you get cauliflowers all through the year now, but having something during its actual produce means different.
The refrigerator never ceases to have a cauliflower in it during winter. Whether its just fulkopir tarkari or a few florets in my macher jhol, I love the taste and texture of cauliflower.
Kalyan loves to prepare the Westernised version, the cauliflower augratin; I can’t really throw out the stems of cauliflower, the fulkopir datar tarkari is one of the most authentic Bengali recipes and it reminds me of my childhood.
Cauliflower curry goes with anything. Its great to have it as a side with luchifor breakfast or for lunch with rice. This stir fried cauliflowers is one of my favorite cauliflower recipes. Its quick and easy to prepare and the hint of nigella with cauliflower enhances the wintery feel.
Indian, Side, Cauliflower recipe, Winter recipe
2 cup cauliflower florets
1 large potato
1 teaspoon nigella seeds
1/2 teaspoon turmeric powder
3-4 green chilies, chopped coarsely
2 tablespoon mustard oil
Salt to taste
Chop the florets coarsely into tiny pieces. Chop the potatoes to quarter inch cubes, Wash and keep aside
Heat oil in a wok, throw in the nigella seeds. As they start sputtering transfer the washed cauliflower florets and potatoes. Add turmeric, chili and season with salt
Cook covered, stirring occasionally, and little water if the florets start to stick to the bottom of the wok.
Bengalis are fond of fish as they are of sweet. There are more sweet shops in Bengal than there are grocery stores. Bengali rasogollasand sandeshhas become a pride and heritage for all Bengalis. But, these are what we get in the sweet shops and are generally not prepared at home.
Payeshor rice pudding is one of the most common desserts that you’ll see getting prepared in every Bengali household. It is one of the most authentic Bengali desserts. Payesh is offered as bhog during pujas, and also as a sweet treat for every birthday. Payesh has a special place in the menu to bid farewell to your loved ones. A Bengali occasion without payesh is yet to be heard of.
Rice or vermicelli is the two main options for making payesh. The short grained scented gobindobhog chal is ideal for preparing payesh, the scent from the rice adds a special flavor to the whole preparation. The vermicelli or simayer payesh is a quick and easier version. Though sugar is used as the main sweetener, during winter the just-in-market jaggery, nalen gur adds a wintery treat to payesh.
Gitadini sent me a 2 quart saucepan to review. The saucepan has built-in strainer and is ideal for making tea, especially for people like e who keep on loosing the tea strainer. The built-in strainer allows you to pour tea into the cups directly without a tea strainer. But, I wanted to use the strainer for something better and preparing payesh in it was the best option I could think of. The handle is sturdy and has an extra padding for better comfort and insulation. While, making payesh you should be extra careful as the rice tends to get stuck to the bottom of the pan, but this saucepan worked wonders. And, the best part is it’s easy to clean and is dishwasher safe. I’m planning to prepare soups in it too and I think it would be great for deep frying. They were also kind enough to send me a wall canvas (picture of ganesh). The canvas is nice and light weight, ideal for gifts or just for you to give your room an Indian touch.
Boil the milk in low flame till it reduces to half the volume. It would take about 30 mins. In the meantime mix the rice with ghee
Pour out a little milk in a bowl and add the jaggery. Press the jaggery with the back of a spoon, so that it dissolves in the milk
Add the rice to the milk, and let it boil over low flame till the rice is cooked. Pour the jaggery mixed milk into the vessel and boil for 2-3 minutes more. Garnish with the crushed cloves. Serve hot or cold