Cauliflower in Tomato Coriander Sauce on Cardamom Rice.

A homely everyday healthy meal would be vegetables. In this case we had cauliflower which we felt like eating in a different way than the usual plain steamed with olive oil and lemon. So I decided to cook it in a tomato sauce and dry powdered coriander giving the cauliflower a very tasty twist. Fresh coriander was add on top just before serving giving the whole dish a wonderful aroma. It was delicious. It was served on cardamom rice.

I apologize for the above picture. I always forget to take a photo once the dish is ready.

Ingredients:

  • 1 medium size cauliflower with the greens around it.(not a good idea).
  • 500 gm of tomato pieces.
  • 70 gr of tomato concentra.
  • 1 Tbsp coriander.
  • 4 big onions roughly chopped.
  • 4 cloves of garlic roughly chopped.
  • Salt and pepper to taste.
  • 1 bunch of fresh coriander roughly chopped.
Method:
  • Heat olive oil in a big pan or karahi .
  • Add onions, garlic and coriander powder and saute all together.
  • Add cauliflower florets and saute.
  • Add cauliflower greens and saute.



  • Add tomato pieces and concentrate and mix well until a homogeneous sauce is obtained, 
  • Add 1 cup of water, let boil, cover and reduce heat to minimum for 45 minutes. or until the cauliflower is cooked. If the green parts are not cooked discard.
  • Keep on adding water so the sauce does not thicken too much.
  • When ready, turn off heat and add chopped fresh coriander.
  • Serve with the cardamom rice.
Cardamom rice.

This time the rice is going to be made differently.

Ingredients:
  • 2 cups Jasmine rice.
  • 3 cups water.
  • 1 beef cube.
  • 10 cardamom pods crushed taking off the casing keeping the little black specks.
  • Olive oil to fry the rice.
Method:
  • ;Dissolve the cube in 3 cubs boiling water.
  •  Add the boiling water,stir, cover, reduce heat to a minimum and set your timer to 20 minutes after which the rice should be ready. 
  • Result: a delicious rice with a beautiful aroma.
Enjoy this different meal.
Steliio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more