Try one of these tasty veg curries for roti for dinner tonight. Either serve as they are, or include a daal option.

You can also double up and choose two complimentary curries from the list to create a larger meal.

In Indian homes, we often choose lentils or legume curries or daals to serve alongside vegetable dishes. This rounds off a meal wonderfully and adds welcome protein.

What is Roti?

Everyday curries take centre stage in traditional Indian homes. They’re typically served with wholewheat chapatis, also known as roti.

Roti are hearty and simple to prepare, although round rolling is a skill that takes practice.

How to make Roti dough

Make the dough with a combination of wholewheat flour (atta), water and optional oil. I like to add a little oil for softer rotis, but you can skip it if you don’t mind them a little chewier.

Some families like to roll their rotis extra thinly to make phulka, which they sometimes place over an open flame to rise.

Having said this, I usually cook my rotis on a steel tawa from start to finish. A frying pan also works well.

I’ll include my simple Homemade Gujarati Roti (Rotli) recipe at the end of this post, along with a fabulous Soft Spinach Roti (Chapati) if you’re a fan of the green stuff.

Ready to be inspired with some easy and delicious vegetarian curry recipes?

10 Easy Veg Curries for Roti

1. Gobi Bhurji (Scrambled Cauliflower)

Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Check out this recipe

2. Bateta nu Shaak (Potato Curry, Dry Style)

Gujarati Koru Bateta nu Shaak

A tried and true recipe for Koru Bateta nu Shaak (Gujarati-style dry potato curry). This is my mother's exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt).

Check out this recipe

3. Vegetable & Coconut Milk Kurma (South Indian Style)

Vegetable & Coconut Milk Kurma

This simple coconut milk-based curry is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g.

Check out this recipe

4. Quick & Easy Palak Paneer

Easy, Creamy Palak Paneer

Palak Paneer is a stick-to-your-ribs North Indian treasure that was made to be a filling vegetarian option. Serve with laccha paratha, roti, naan or rice!

Check out this recipe

5. Kadai Tofu & Vegetables

Kadai Tofu & Vegetables

Serve this dish hot with soft chapattis/phulkas, jalebi paratha or simply with jeera rice, salad and a cooling cucumber raita.

Check out this recipe

6. Rajma (North Indian-Style Kidney Bean Curry)

Rajma (Kidney Bean Curry)

While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best.

Check out this recipe

7. Okra & Potato Sabzi (Gujarati-Style Bhinda & Bateta nu Shaak)

Gujarati-Style Okra & Potatoes

Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread. This curry is delicately flavoured with cumin seeds, turmeric, garlic and lemon juice for a fresh vegan dish that eats more like a stir fry than the heavy restaurant curries one might be used to.

Check out this recipe

8. Palak Baingan ka Bhartha (Burnt Aubergine & Spinach Curry)

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Check out this recipe

9. Creamy, Restaurant-Style Matar Paneer

Creamy, Restaurant-Style Matar Paneer

I’ve got a sneaky Restaurant-Style Matar Paneer recipe that’ll knock your socks off and it’s easier than you think. The base sauce is made with ground almonds and tomatoes. The spicing is mild but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills.

Check out this recipe

10. Tofu Tikka Masala

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Check out this recipe

So you have my top 10 Easy Veg Curries for Roti… but how do you make the Roti?

10 Easy Veg Curries for Roti are of course, incomplete without Roti. Here are my two favourite versions of the classic soft rotis.

It’s everyday fare that partners perfectly with any of the curries I’ve shared above.

Soft Spinach Roti

Can you believe the dough for these Soft Spinach Chapatis is enriched with a whole bag of spinach? Popeye would be proud! Pack a healthy portion of leafy greens into your meal with this easy recipe the whole family will love.

Check out this recipe

Enjoy these amazing Indian vegetarian curry recipes! If you make one, please share pictures with me via Instagram. I love to see your creations! Mention me @Sanjana.Feasts and use the hashtag #SanjanaFeasts

Pin this collection of 10 Easy Veg Curries for Roti to your Pinterest boards for later!

Love Sanjana

The post 10 Easy Veg Curries for Roti appeared first on Sanjana.Feasts.

This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a vegan alternative like dairy-free spread or oil.

How do I make Gobi Bhurji (Indian Scrambled Cauliflower)?

Simply grate the a whole cauliflower using a box grater. If you’re short of time, you can also grate the cauliflower using a food processor with grater attachment. I like to grate the whole head, including the stalks.

Next, sauté with onions, tomatoes and aromatic spices until tender. The light cauliflower “grains” paired with chilli heat and masalas is as delicious as it sounds. Feel free to increase or reduce the amount of chilli in the recipe according to your personal taste.

How to serve Bhurji

Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner. Have it on the table in 30 minutes flat.

What does “Bhurji” mean?

Bhurji is the Hindi word for “scramble”. Indeed, as you can scramble just about anything, the varieties of Indian Bhurji dishes are endless. Some of the most popular Bhurji dishes in India include eggs, paneer (cheese) and vegetables like this fabulous cauliflower number. Another more recent variety is Tofu Bhurji, which simply includes mashed soya bean curd.

What is the importance of Kala Namak (black salt) in this recipe?

In this egg-free recipe, Kala Namak (or black salt) creates an extra layer of flavour in the absence of eggs. It carries a sulphurous aroma that smells pungent at first sniff but this mellows once it melds with the other masalas.

In my opinion, no Bhurji is complete without a sprinkle of Kala Namak. But that’s just my taste. You add whatever you like the flavour of.

I liken the use of Kala Namak in South Asian cooking to fish sauce in South East Asian cuisine. Kala Namak is a kiln-fired rock salt, also called Himalayan Black Salt.

What can I add instead of Kala Namak?

If you don’t have black salt, a pinch of Chaat Masala will suffice, since this blend for street food already contains a small amount of black salt.

What other spices do I need to make Gobi Bhurji (Indian Scrambled Cauliflower)

There are no hard and fast rules. Bhurji is a popular dish across India and is typically eaten as a casual meal in roadside dhabas or cafés. Some people like to add Pav Bhaji masala to their bhurji, while the Parsi egg equivalent, Akuri uses notably fewer spices. I’ve gone down the middle and created a blend of spices I think pair perfectly with buttery toast.

My essentials for this recipe

Should I add Pav Bhaji Masala to my Bhurji?

I find that an addition like Pav Bhaji masala can be hit and miss as all brands are different. Spices used in various quantities will significantly alter the flavour of the final dish.

Gobi Bhurji (Indian Scrambled Cauliflower) recipe

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Gobi Bhurji (Indian Scrambled Cauliflower)

Gobi Bhurji (or Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. Simply grate it using a box grater, and sautee with onions, tomatoes and aromatic spices until tender. Serve this quick and easy scramble with buttered toast or buns for breakfast, lunch or dinner.

Course Breakfast, Lunch, Main Course, Side Dish

Cuisine Indian

Keyword cauliflower, curry, scramble

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g cauliflower grated
• 2 large onions finely diced
• 1 large tomato finely diced
• 2 thin green or red chillies finely chopped
• 5 cm piece ginger grated
• 2 large cloves garlic crushed
• 2 tbsp ghee or oil (vegan butter also works fine)
• 2 cloves
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1/2 tsp ground fennel seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp black salt (kala namak)
• 1/4 tsp ground kasoori methi

• 2 tbsp fresh coriander leaves finely chopped
• 2 tbsp tomato finely diced

Instructions

• Melt the butter in a large, non-stick pan. Once melted, add the cumin seeds, cloves, garlic, ginger and chillies. Sauté briefly, about 20 seconds over a moderate heat.
• Next, add the onions and tomatoes. Cook for 4-5 minutes until the onions are translucent but not brown. Stir it all the time to ensure it doesn't burn.
• Once the onions and tomatoes have cooked down, add the ground spices: turmeric, cinnamon, fennel seeds, kasoori methi, coriander seeds and black salt. Stir well to combine.
• Almost immediately, add the grated cauliflower, Mix well, until all of the cauliflower is coated in masala. Turn the heat down low and cover with a lid. Allow the bhurji to cook for 10 minutes. Stir often to ensure nothing catches on the bottom of the pan.
• The bhurji is ready once the cauliflower is tender. Garnish with diced tomatoes and freshly-chopped coriander. Serve with buttered toast or soft, buttered buns and chai.

Video

Pin this Gobi Bhurji (Indian Scrambled Cauliflower) recipe for later!

If you like this, you’ll love my recipe for Indian Breakfast Noodles

Love Sanjana

The post Gobi Bhurji (Indian Scrambled Cauliflower) appeared first on Sanjana.Feasts.

Yep, I’ve always been this easy to please. My first memories of cooking with cauliflower began at the supermarket where mum trained me in how to pick the freshest veggies for our homemade vegetarian feasts – all reliant on the senses. Think Karate Kid but with more legumes and fewer spinning leg kicks. “Look for the slimmest aubergines – they contain the fewest seeds”, “Always feel for the firmest okra – they’re the freshest”, “Shake the coconut and listen to hear if there’s water inside – the flesh will be more tender”. 20 years on and I remember these and hundreds more tips every time I pick fresh fruit and veg. I’m talking Russell Crowe in A Beautiful Mind but with zero algebra and loads of brassicas.

My lesson on picking the perfect cauliflower? The florets should be firm, pure white and the leaves enveloped around the cauliflower head. Bonus points for a lack of baby caterpillars.
When I was growing up in Yorkshire, I had incredible fresh ingredients from the local farm shop on my doorstep (not literally. – we lived above a newsagents, not in a field). I didn’t know many other 13 year olds who preferred doing the food shop with mum over heading into town with friends, but that’s okay. Back then I truly believed I was a bit odd. So, as a 27 year old, I wish to give my teenage self some advice…

• Don’t worry about being different to your friends, you’re you and that’s what makes you special.
•  Your obsession with cooking isn’t weird. It’ll help you later in life.
• Don’t be a jerk to your parents, they’re your number 1 fans and love you unconditionally.
• Stop obsessing over what you think makes people ‘pretty’. You’re fine the way you are. One day you’ll find a husband who loves the whole you.
• Your brother isn’t as evil as he seems.
• Friends come and go. Just hold on to the ones you really like 😉
• Mess with your hair as much as you want. Dye it purple and forget what other people say. Your genes are badass.
• Find beauty in everything. It’s there, you just need to look hard enough.
• Keep dancing in your bedroom every night.
• You are not the only person in the world who feels ‘this way’.
• Dedicate your time exploring the things you love. A career will follow if you show people how passionate you are.
• Talent is overrated – work hard and be patient.
• Gently let go of people who bring negativity into your life.
• Be respectful of other people’s time.
• Don’t focus too hard on big aspirations and goals. Pay attention to the smaller ones and bigger things will come.

Before I burst into a crappy rendition of Baz Luhrmann’s Sunscreen Song, I’d better get back to the recipe.

The cauliflower is first broken into small florets, scattered with a combination of turmeric, whole black peppercorns and cracked cardamom pods. After a liberal squeeze of lemon juice and a good rub, it’s roasted in a hot oven until it’s golden and tender. Once it comes out of the oven it’s succulent and smokey, with a wicked texture that’ll flabbergast all your meat-eating friends.

And the sauce? Let me tell you about the sauce. It’s rich, creamy and all kinds of comforting. A base of ground almonds blended with fresh ginger, bay leaves, cinnamon and chilli keep it fresh but with a gentle heat that tricks out the cauliflower and dances the Giddha on your taste buds.

A hailstorm of fresh, summer peas add a welcome sweetness and crunch. Bonus points if you strip the pods and throw those in too. I used to love sitting at the table on a Sunday afternoon chatting with mum, drinking chai and shelling fresh peas. She taught me how you should always remove the inner membrane of the pod if you want to use it in a dish. Once, when I was at university I forgot to do it and my Matar Bhaat left a lot to be desired. The cooked pods were like actual shards of glass. I won’t forget to do it again.

A video posted by SANJANA | K.O RASOI (@sanjanamodha) on Jul 17, 2016 at 4:03am PDT

To make the perfect jeera (cumin) pilau, I usually start with a good-quality Basmati rice, cumin seeds and ghee. As this is a vegan meal, sub it for coconut oil. Actually, even if you’re not vegan, I recommend you try this coconut version – it’s seriously good and will make your house smell sublime too.

The trick to perfect rice is patience. Wash it in cold water for a minute to remove excess starch (I use a fine-holed sieve). Next soak it in cold water to soften the grains – 20 minutes will do. Boil the kettle. Heat the oil or ghee in a large, non-stick pan that has a tight-fitting lid. Add the aromatics. Wait a sec and then add the rice. Make sure it’s well coated. Add double the volume of boiling water and some salt. Bring it to a boil and put the lid on. Turn the heat down very low and after 8 minutes, switch it off. Leave it with the lid on for 15-20 minutes. When you take the lid off you’ll have amazing jeera rice.

Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish.

Serve with rice and hot chapattis.

Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau

Ingredients

For the cauliflower:
800g cauliflower, broken into small florets
1 tsp turmeric
1 tsp salt
Juice and zest of a lemon
3 whole cardamom pods, lightly crushed
5 whole black peppercorns
1 tbsp coconut oil, melted

For the vegan makhani sauce:
50g coconut oil
1 tsp ground cinnamon
3 tbsp ground almonds
6 small green chillies
2 tbsp freshly-grated ginger
2 cloves garlic, crushed
2 dried bay leaves
1 tbsp ground coriander
1 tsp turmeric
400g good-quality passata (sieved tomatoes)
2-3 tsp salt
2 tsp sugar
100g coconut cream
Fresh coriander, chopped

You’ll also need: 300g fresh peas, shelled with the pod membranes removed (take a look at my instructions and Instagram video above if you don’t know what I’m talking about).

Method

1. Pre-heat the oven to 180°C.

2. Place the cauliflower in a large roasting tray. In a bowl, combine the coconut oil, turmeric, black peppercorns, crushed cardamom pods, salt, lemon juice and zest. Drizzle the mixture over the cauliflower and use your clean hands to give it a good rub.

3. Roast the cauliflower for 25 minutes.

4. In the meantime, make the sauce. Heat the coconut oil in a large, heavy based non-stick pan. Add the cinnamon, green chillies, garlic, ginger, ground almonds and bay leaves. Sauté for a minute.

5. Next, add the passata, turmeric, ground coriander, salt and sugar. Bring to the boil. Put the lid on and allow to simmer on a low heat for 15 minutes.

6. Take the cauliflower out of the oven.

7. Remove the lid from the sauce pan and stir. Remove the peppercorns and cardamom pods from the cauliflower and add it to the simmered sauce.

8. Place the sauce in a blender along with the coconut cream and blitz for a minute or two until it’s silky smooth.

9. Return the sauce to the pan and add in the peas and cauliflower. Stir and place the lid back on. Simmer on a low heat for 10 minutes. Check the seasoning, adding more salt if needed. Ladle into a big serving bowl. Garnish with chopped coriander and a drizzle of coconut milk.

Serve with jeera pilau and chapattis.

Perfect Jeera Pilau

Ingredients

185g good-quality Basmati rice (I use Golden Sela)
470g boiling water
1 tsp salt
2 tbsp coconut oil
1 tbsp cumin seeds
8-10 fresh curry leaves
2-3 whole cloves

Method

1. Wash the rice with cold water in a fine-holed sieve for a minute.

2. Soak the rice in cold water for 20-30 minutes.

3. Heat the oil in a large, non-stick pan with a tight-fitting lid. Add the cumin seeds, cloves and curry leaves. Sauté for a moment. They will snap and crackle.

4. Drain the rice and add it to the pan. Stir gently to coat all the grains.

5. Add the boiling water and bring the pan to the boil. Put the lid on and turn the heat right down. Simmer for 8 minutes.

6. After 8 minutes, switch the heat off and leave the rice to stand, undisturbed for 20 minutes.

7. Remove the lid and marvel at your perfect rice. All that’s left to do is fluff up the grains with a fork, serve and demolish.

Love Sanjana

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The post Vegan ‘Butter’ Cauliflower and Perfect Jeera Pilau appeared first on Sanjana.Feasts.

Here, I’ve combined all those glorious elements into another comfort food favourite – the pithivier. These traditional French pies are usually made with a frangipane filling but can also be savoury. I’ve opted to fill my discs of puff pastry with cauliflower cheese, butternut squash and a delicious blend of spices. In place of egg wash, they’re glazed with a thyme and honey brown butter which provides a gorgeously-golden finish.

The combination of butternut squash and a homemade gratin spice blend will give you all the autumnal feels you crave after a long day at work. If you don’t have butternut, you can use pumpkin or acorn squash instead. The gratin spice blend is unbelievable in everything from dauphinoise potatoes to mac and cheese. Make a big batch and stow it away in an airtight jar to give your oven-baked dinners an instant flavour boost.

These pithiviers can be made with puff or rough puff pastry, either homemade or shop-bought. If you’re in a hurry, shop-bought puff pastry is ideal.

The most important element here is to ensure the filling is completely cold before you encase it in the pastry. This will ensure the pastry bottom stays crispy. You can even assemble these a day ahead, cover in cling film and refrigerate – or freeze for another time.

Serve with a leafy green salad and follow up with a hot chocolate pudding.

Spiced Butternut and Cauliflower Cheese Pithiviers
Makes 6

Ingredients

700g puff pastry – shop bought or homemade

For the filling:
320g butternut squash, diced (2cm squares), cooked
300g cauliflower florets, chopped finely, cooked but not completely
1 tbsp olive oil
50g butter
50g flour
320ml whole milk
1 1/2 tsp gratin spice mix
120g sharp Cheddar, grated
1/2 tsp dried English mustard
1 tsp wholegrain mustard
2 green chillies, finely sliced
1 fat clove garlic, crushed
Salt and black pepper, to taste
2 sprigs of thyme, stripped

For the thyme and honey brown butter glaze:
60g unsalted butter
3 sprigs of thyme, stripped
1 tbsp honey
Small pinch turmeric

For the gratin spice mix:
1 tbsp cloves
3 tbsp whole coriander seeds
2 tbsp cumin seeds
2 tbsp mace
2 tbsp cardamom seeds
1 tbsp sesame seeds
4 dried red chillies
8 star anise

2 dried bay leaves

3-inch piece cinnamon, broken

Method

1. To make the spice blend: Toast the spices in a dry pan until aromatic. Allow to cool, then grind in a spice grinder or coffee grinder. Pass through a fine-hold sieve and store in an airtight jar.

2. To make the filling: Melt the butter in a pan, add the olive oil and garlic. Next, add in the flour and stir to make a roux. Allow to cook gently, stirring all the time until very lightly golden. Whisk in the whole milk, a little at a time until fully incorporated. Add a little bit of the spice mix and keep whisking until hot but not boiling.

3. Next, add in the cheese, two kinds of mustard, chilli and keep whisking until smooth. Season with salt and pepper, stir in the thyme. Fold in the cooked squash and cauliflower. Set aside until cold.

4. To make the glaze: Melt the butter in a small saucepan and cook until very lightly golden brown. Add the thyme leaves and set aside to cool. When warm, stir in the honey.

5. Roll out just under half of the pastry on a lightly floured surface to 5mm thick. Cut out six 12 inch-diameter rounds. Take remaining pastry and roll to 5mm thick. Cut out six 14 inch-diameter rounds. Divide cold filling mixture among half the 12-inch pastry rounds, mounding up in centre and leaving a 1 inch border. Brush the edges with water and top with the larger pastry rounds, removing any air around the mixture and pressing edges to seal – I used the back of a spoon to seal them up properly. Brush tops with the glaze and score a scalloped pattern on the top of each with the back of a knife. Place on an oven tray lined with baking paper and refrigerate for 30 minutes.

6. Pre-heat the oven to 180C. Bake the pithiviers for 25-30 minutes until completely puffed up and golden all over.

Serve with a leafy green salad, then go make yourself a hot chocolate before bed.

The post Spiced Butternut and Cauliflower Cheese Pithiviers appeared first on Sanjana.Feasts.

The batter is puffy, light and packed with spices reminiscent of bhajia – a super popular Indian starter. Like fish tacos, the bite-sized vegetables are coated and fried until golden and crispy. It’s best to do this right before serving so they’re hot and delicious for your vegan tacos.Packed with lime, garlic and yoghurt, the creamy sauce is perfectly balanced to douse any heat from the fried green chillies. It’s so tempting to eat it right from the blender with a spoon or maybe some tortilla chips. A crunchy salad of radish, red onion, lime and a few spices tops these tacos off beautifully. The contrast of the hearty fried veggies and fresh salad, lettuce, fruity pineapple chutney and crunchy toasted cashews is so dreamy. Even non-vegans will feel like they’ve eaten a filling meal.

The pineapple chutney is a lovely way to round off the sharp flavours in the dish. It’s quick, easy and perfect not only with these tacos, but also with Jalebi Paratha. Don’t be alarmed by the long list of ingedients here. Most of the prep is super simple and just assembling or blending. The only actual cooking is of the cauliflower and broccoli. The chutney can even be made up to a week in advance. Just store it in the fridge.So this year, take some time to sit around the table with your family and friends and enjoy a meal that was made for sharing.  This one certainly was. Vegan Masala Cauliflower and Broccoli Tacos With Avocado and Coriander Sauce

Serves 4-6

Ingredients:

500g mixed cauliflower and broccoli, broken into small florets
10 small green chillies, pierced (these will be fried too)
12 mini corn or wheat flour tortillas
Shredded lettuce, to serve
Toasted cashew nuts, to serve
Oil for deep frying

For the Batter:

100g chickpea flour
100g plain flour
2 tsp coarse semolina
½ tsp baking powder
½ tsp baking soda
1 tsp garam masala
1 tsp salt
1 tsp lemon juice
240ml ice-cold sparkling water
1 tsp finely-chopped ginger

For the Avocado and Coriander Sauce:

2 large ripe avocados
2 tbsp non-dairy plain yoghurt or regular plain yoghurt if you’re not vegan
2 tbsp chopped coriander
1 medium clove garlic
¼ tsp salt
Juice of 1 lime

For the Radish and Red Onion Salad:

1 medium red onion, sliced finely
200g radishes, sliced finely
Handful chopped coriander
1 tbsp olive oil
½ tsp salt
½ tsp toasted nigella (kalonji seeds)

For the Pineapple Chutney:

500g pineapple (fresh, canned or frozen)
1 large onion, chopped finely
100g sugar
Juice of 2 limes
½ tsp salt
½ tsp freshly-ground mace
1 star anise
1 tsp nigella (kalonji seeds)

Method

1. To make the avocado and coriander sauce, blend all the ingredients together until super-smooth and creamy. Set aside.

2. To make the pineapple chutney, coarsely-blend the pineapple. Place into a large, non-stick pan with the sugar, lime juice, salt and onion. Cook on a medium heat, stirring frequently until thick and all the water has evaporated. This can take up to 40 minutes. Finally, add the mace, kalonji and star anise. Fill into a sterilized jar and set aside.

3. To make the radish and red onion salad, toss all the ingredients together and set aside.

4. To make the fried cauliflower and broccoli, place the vegetables in a microwave-safe plate with a splash of water and cook on high power for 3 minutes. Drain and allow to cool.

5. To make the batter, mix together all the ingredients and whisk until you get a not-too-thick batter. If it’s too thick, add a little more sparkling water.

6. Heat around 4 inches of oil in a tall pan or wok. Let it reach 180 degrees C. Place all of the vegetables and the chillies in the batter and mix until coated. One by one, tap off any excess batter and carefully drop into the hot oil. Fry the vegetables in small batches until they’re golden. Drain on a paper towel-lined plate and set aside.

7. Warm up your tortillas, pile all of the fillings into bowls and plates and serve everything separate at the table for everyone to build their own tacos.Love Sanjana

The post Vegan Cauliflower and Broccoli Bhajiya Tacos appeared first on Sanjana.Feasts.

Who said vegetarian main dishes can’t be as breathtakingly beautiful as a regal, Mughalai-style roast? Created in the same vain as Dum Aloo, Paneer Butter Masala and Shammi Kebabs, this traditional dish from Uttar Pradesh makes a big deal of the humble cauliflower by serving it whole. Yes, whole.

Richly spiced and cooked with yoghurt and creamy cashew paste, the whole cauliflower is treated with more respect than any vegetable could ever wish for. It is first rubbed with golden turmeric, salt and butter, and then roasted in a hot oven to concentrate its flavours and give it an incredible smoky, caramelised flavour. Finally, it’s simmered in the yoghurt and cashew sauce until it sucks up all the spices and becomes juicy and robust.

Unfortunately, Gobi Musallam is an elusive dish I’ve never spotted on a restaurant menu in the UK. They obviously don’t know what they’re missing. Forget boring old Aloo Gobi, this isn’t your average cauliflower curry – this is your secret dinner party weapon you use to impress your mates and astonish any irritating Indian food snobs you might know. Come on, we all know one.

Gobi Musallam makes a stunning centrepiece for the dinner table and is perfect for sharing. Give everyone a large spoon and tuck in, breaking away the tender morsels of cauliflower, peas and spicy sauce. Scoop up with flaky paratha and a splodge of chilli and cumin-spiked yoghurt.

Cauliflower never tasted this good.

Gobi Musallam

Ingredients:
1 whole cauliflower, leaves removed but root left on, rubbed with salt, turmeric and 25g softened butter
100g peas (I use frozen)
50g butter
150g fresh tomatoes, pureed
1 tbsp concentrated tomato paste
240ml milk

For the spice paste:
1 onions peeled and roughly chopped
2 green chillies
12 cashew nuts
1 clove garlic, peeled
1 inch piece ginger, peeled
1 inch cinnamon stick
2 cloves
½ tsp nutmeg
6 green cardamom pods, husks removed
4 tbsp natural yoghurt
2 tsp salt
Fresh coriander leaves, desiccated coconut and kalonji seeds to garnish

Method

1. Place the turmeric-rubbed cauliflower on an ovenproof tray and roast at 175C for 25 minutes or until tender. Remove from the oven and set aside.

2. Grind all the ingredients for the spice paste until smooth.

3. In a large, non-stick pan, melt the butter then add the spice paste. Cook, stirring all the time until lightly golden brown. Add the blended tomatoes, tomato puree and milk. Allow to simmer on a low heat for 8 minutes. Add the peas.

4. Add the whole cauliflower and baste with the sauce. Cove with a lid and cook for 5 minutes. Remove the lid and baste again, cooking for 10 minutes with the lid off. Serve in a large bowl or platter, garnished with coriander leaves, coconut and kalonji seeds.

Love Sanjana

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It’s the simple pleasures in life I’ve always appreciated the most; chapattis with mango pickle, paratha dipped in raita and from time to time, maybe peanut butter and banana sandwiches (let’s keep that one between us).

From sitting on a Mombasa beach nibbling on maize, smothered with lemon and red chilli powder, to scoffing cassava fries doused in citrus hot sauce in university halls, these flavours are an integral part of my food memories.

I think it reason this combination works so well is because the chilli heat is mellowed out with the sharp acidity of fragrant lemon. Indeed, it’s not only Indian and East African dishes which take full advantage of this mouth-watering duo – just think about your favourite Mexican salsas and Thai salads made with the native lime.

I never remove seeds or membrane from fresh chillies – I don’t see the point. However, if you prefer to remove them for a mild flavour then remember to adjust your use of lemon accordingly. A general rule of thumb is that the hotter the chilli, the more the lemon will be able to stand up to it. If your chillies are milder, add less lemon to ensure its flavour doesn’t become overpowering. If, by chance it does, a pinch of sugar should help.

For a speedy side or snack, this sautéed cauliflower tossed with fresh green chillies, mustard seeds, turmeric and lemon juice is the perfect dish. Serve it alone, in a lunchtime wrap with falafel and yogurt, or as part of a larger meal with your favourite curries and Indian breads.

Tip: in most dishes, a pinch of sugar and salt balance the chilli and lemon combination perfectly.

Chilli and Lemon Cauliflower
(Serves 2-4)

Ingredients

500g cauliflower, broken into bite-sized florets and boiled until al dente
1 tbsp sunflower oil
1 tsp mustard seeds
1 tsp asafoetida
½ tsp turmeric
3 green chillies, sliced finely (or to taste)
Juice of ½ lemon
½ tsp sugar
½ tsp salt or to taste

Method

1. Heat the oil in a non-stick pan and add the mustard seeds. Once the mustard seeds have popped, add the asafoetida, turmeric, chillies, sugar and salt.

2. Quickly add in the parboiled cauliflower and sauté on a high heat for 4-5 minutes or until tender. Keep them moving to avoid the spices from burning.

3. Add a squeeze of lemon juice and garnish with chopped coriander.

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Whether you wanted to or not, yesterday, you all probably caught a glimpse of the Royal Wedding and that dress. It was on almost every single Sky channel imaginable and there’s no denying the amazing pageantry that was going on. For me, the real stars were those gorgeous fairytale horses pulling the carriage from Westminster Abbey to Buckingham Palace – how cute were they?!

Adding blended nuts to a sauce is very traditional of North Indian and Central Asian cuisine. It was once symbolic of the wealth and social supremacy of the Mughal courts however, adding blended nuts to curries is now becoming increasingly popular in restaurants and in homes. Popular choices include cashews and almonds, with the use of pistachios being less common.

You know me – slightly odd and preoccupied with the need to make a break from the norm. The delicate flavour of sweet pistachios is in fact, a beautiful match for tender, textured cauliflower. It also stains the white cauliflower with the lightest hue of green imaginable.

Almond and Pistachio Cauliflower Curry

Ingredients

400g cauliflower, boiled until al dente50g pistachios, shelled
50g blanched almonds, skins removed
100g onion, chopped
2 tsp garlic, minced
1 tsp ginger, minced
1 small green chilli, minced
¼-½ tsp whole black peppercorns
1 inch stick cinnamon
1 star anise
1 tsp white pepper powder
3 cloves
1 tsp cardamom powder
2 tsp coriander seed powder
½ tsp fennel powder
2-3 tiny drops almond extract (please don’t overdo this one!)
¼ tsp garam masala
2 tsp lemon juice
1 tbsp sour cream
1 ½ tsp sugar
1 tsp salt or to taste
800ml water
3 tbsp oil
 
Method

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A quick and simple recipe for a long, elaborate week.

How are you all? I’ve been itching to get back to cooking and blogging after so much moving around from place to place, doing this, that and everything else in between. I hope you’ve all had a far more restful week. Okay, so I’ve done my spot of complaining. Perhaps I should fill you in on why there has been a certain lack of delicious recipes on KO Rasoi recently?

Or maybe I should stop stalling and get on with the hearty, comforting recipe?

I figured you’d want to know where I’ve been…

So here’s today’s recipe.

Piquant Cauliflower Cheese
(Serves 4-6)

Ingredients

2 medium sized heads cauliflower, broken into bite-sized florets and boiled in milk and water until al dente, then drained (the milk keeps the cauliflower deliciously snow white)
2 tbsp olive oil
½ cup plain flour
4 ½ cups semi-skimmed milk
3 cups mature cheddar cheese, grated
1 tbsp Dijon mustard
1 hot red chilli, chopped
2 tsp smoked paprika
1 tsp black pepper

Method

1. Arrange the cooked cauliflower florets in a large oven-proof tray.

2. For the roux (for the cheese sauce), heat the oil in a saucepan and add the flour. Cook on a medium heat until the flour becomes slightly darker and has a nutty aroma. Turn the heat off.

3. Slowly add the milk whisking the mixture as you add more liquid. The sauce will immediately begin to thicken, indicating that more liquid should be added.

4. When you have used up all of your milk and your sauce begins to look more like a sauce, add the cheese and keep whisking until it has melted. At this point you can turn the heat back on to low.

5. Add the mustard, chilli, paprika and back pepper. Stir well.

6. Pour the sauce over the cauliflower florets until they are well covered. Place the dish under the grill until the cauliflower cheese is golden brown.

Notes: You can use this cheese sauce base for any vegetable/pasta dishes you like. I love using it to make potato bakes, macaroni cheese and broccoli cheese. Get your creative thinking caps on!

You really think I’d sign off without telling you where I’ve been and what I’ve been doing?

Never.

I moved out of my house near University. Boo, hiss. I shall miss it there. I won’t miss moving all of the junk out of there though. Who knew I had so much stuff?

I also bagged myself an internship. Great success.

Although, that means more moving. Moving my junk around, that is.

Oh, and I graduate tomorrow.

Shouldn’t I be in bed by now?

Sleep tight, lovelies!

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