Turmeric Cauliflower and Cucumber Salad with Lime

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Roast 

One small head of cauliflower cut into small florets and tossed in  a generous amount of rapeseed oil, turmeric, and sea salt; roast until shrunk down and golden and even a little burnt and crispy. 

Toss

Salad leaves, baby spinach and sliced cucumber  in a large bowl. Gently fold in the cauliflower once it’s cooled off. Dry toast some cumin seeds in a frying pan, scatter on top. 

Squeeze the juice from a few juicy limes all over–the oil and salt from the cauliflower should season the rest of the salad, but add pepper and more salt if needed. 

 

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Coconut Rice (2.0)

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This is a revised coconut rice recipe –improving on a previous post from last year. Both recipes are good but this one is better…

Ingredients:

  • At least 1 cup of basmati rice (1 cup should yield about 4 side-portions)
  • Curry leaves (dried are easy to find but FRESH are worth the quest!)
  • Up to 1 cup of Grated fresh coconut (I thoroughly encourage finding, smashing, hulling and grating a fresh coconut; if this option is not available to you, you can look for frozen fresh grated coconut from an Indian grocery store, or last resort, dried desiccated coconut.)
  • 5-10 banana shallots thinly sliced (regular onions are fine if you can’t find shallots
  • 1-2 cinnamon sticks
  • 1 tablespoon of channa daal (optional)
  • Black mustard seeds
  • Ginger
  • A couple generous handfuls of unsalted cashew nuts (if you can only find salted, just rinse the salt off them in a sieve and let them dry)

Steps:

First, rinse the rice really well until the water runs clear. This will remove all the starch and help you end up with perfectly separated rice grains.

Then cook the rice according to the way you normally do it. If you don’t normally do it any particular way, I suggest googling “how to cook perfect basmati rice” and follow those instructions.

While the rice is cooking, toast the grated coconut and cashews without oil in your largest frying pan. Toast on medium-high heat but supervise constantly. Let the coconut and cashews warm and toast but careful not to burn. Once the coconut starts to become intoxicatingly fragrant and magical keep stirring until everything starts to brown, and then remove from heat and transfer to a bowl.

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The rice should still be cooking (or just steaming) now.

In the same frying pan you toasted the coconut in, add a bit of oil (coconut, rapeseed, vegetable or ghee!) warm up and toss in the mustard seeds, curry leaves and channa dhal and fry for a couple minutes, then add the cinnamon stick, the shallots and some grated ginger.

Cook down the shallots in the spices for 5-10 minutes on medium-high heat until the onions have softened, cooked down and browned.

When the onions are ready, slowly start to incorporate the rice, and cashew/coconut mixture, gently, until everything is beautifully mixed together.

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Serve with some fish, a delicious daal or curry!

Enjoy!