The Big Sweet Tooth: Cauliflower Masala

Yesterday it shook. And it shook quite much. There were two shakes in the space of 5 minutes. Most of us at the office didn't realize the first shake much apart from a very few sensitive ones. But the second one was quite heavy. The office furniture, the false ceilings, the plants all shook for a few seconds. We all just got up and ran downstairs our building. The whole area was under panic. You could see all of them on their mobiles. My HD had felt nothing because he was on the road at that time. The kids did, it shook quite vigorously. My B and D didn't feel much of it, they say. However, everybody panicked. Another earthquake in the space of a week. As per word of mouth, the tremor was of magnitude of 4. The epicenter was Iran Pak border where there was a huge earthquake of 8.5, you can read more about it here.

This area is supposed to be a non-earthquake prone area. However, things are changing now. It's all in the hands of the Almighty. Alhamdulillah, the quake went in the same speed as it came, but hope there will be no more after effects. This is the first time I am experiencing a quake and it did literally shake me!

Today I will go vegetarian. Cauliflower is one vegetable that is welcomed with open hands by my B. Anything with cauliflower, he is in for it. Sometimes, I feel that this vegetable if not cooked properly can taste really bad. Is it just this vegetable? Seriously, cooking veges is an art, which I seriously need to study!!! :)

Cauliflower Masala

Serves 4

Ingredients:

1 meduim cauliflower, cut into floret

2 onions, sliced

2 small tomatoes, sliced

2 tbsp coconut oil

1 tsp ginger paste

1 tsp garlic paste

2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chilli powder

1 tsp Kashimri chilli powder

1/2 tsp garam masala powder

1 cup water

Salt to taste

Curry leaves/ coriander leaves for garnishing

Method:

Heat 1 tbsp oil in a saucepan and cook onion till transparent. Add the tomatoes and cook till it gets mashed up. Switch off the flame and allow the mixture to cool slightly. Grind into a fine paste.

In the same saucepan, add the remaining oil. Add the ginger and garlic paste and saute for a minute. Then add all the masalas and cook till the raw smell of masalas are gone. Add the grinded onion-tomato paste and the water, adjust salt and bring to boil. Now add in the cauliflower florets and cook till done. Garnish with curry leaves or coriander leaves and serve hot with rice or chapathis.