Cauliflower Curry.

Cauliflower curry is on the menu today, believe me once you have tried this recipe you will most definitely file it under FAVOURITE curry dishes. 

Not only does it stand out as a simple recipe, but its really tasty and easy on the purse strings.

Ingredients

Today we will use Sweet Potato's with our Cauliflower. 

• 1 Tbsp Vegetable Oil
• large Onion chopped
• 2 med Sweet potato, peeled and cut into bite sizes.
  
• 1Large piece Ginger grated
• 3 Garlic cloves crushed.
• ½ tsp, Turmeric.
• 1 tsp. Ground Cumin.
• 1Tbsp.curry powder.(can use 2 if you prefer hot curry)
• 227gr Chopped tomato.
• ½ tsp sugar (Banting and other dieters can use xylitol)
• cauliflower is a mass of tiny, tightly packed flower…, cut into florets
• potato comes in innumerable varieties. A number of…, cut into chunks
• 1chilli … halved lengthways.
• Squeezed lemon juice
• Handful of coriander, roughly chopped, to use for serving
• Naan bread and natural yogurt, to serve

Method

• Heat the oil in a saucepan.
• Cook the onion for 10 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder.
• Simmer for about a 1 minute stirring.
• Add the tomatoes and sugar stirring until all the mixture is combined.
• Add the cauliflower, potatoes and split chilli, seasoning to taste.
• Cover with a lid and gently cook for a good 30 minutes stirring occasionally, until the vegetables are tender
• Add a drop of water if you need to, but not to much as it is meant to be a dry curry.
• When vegetables are soft and tender, remove the chilli..
• Add a squeeze of Lemon and scatter with fresh Dhania(coriander).

Plating

• Serve with your choice of Indian bread.
• Use as a filling for your samoosa's
• Add a dollop of yogurt.
• With savoury rice.
• On its own.
• Make a Bunny Chow.
• Indian salads.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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