we did a ton of food shopping (which is always super exciting) and picked up some fun things like dumpling and spring roll wrappers, brown sushi rice & a sushi mat, and a few different asian noodles! i foresee lots of experimenting and playing in the future!
today i'm having a snow day, letting our new crock pot handle some yummy tempeh chili, and cuddling with the crazies... and i do mean crazies!
we got home pretty late sunday night and we threw together a quick dinner... bare bones, no rice.. no bread.. ! just aloo gobi (indian potatoes and cauliflower)
ingredients :
1/2 head of cauliflower, chopped
2-3 medium sized potatoes, cubed (i prefer red for this dish, but used russet because it's what i had.)
2 green chilies, diced
2 bay leaves
1 T canola oil
pinch of hing
1 T fresh, grated ginger
1/2 t cumin seed
1/2 t tumeric
1/4 t red chili powder (more for a spicy dish, obviously)
salt to taste
1/2 t amchoor (mango) powder (optional)
handful of chopped cilantro leaves (optional)
01. combine chilies, ginger, tumeric, & red chili powder and add water to make a paste.
02. to a heated pan, add canola oil. to test that oil is hot enough, drop 1 or two cumin seeds into the oil - if they sizzle and rise to the top quickly, the oil is ready.
03. add hing, cumin seeds, and bay leaves to hot oil. fry for minute.
04. add spice paste to the pan and fry until fragrant (about 3-4 minutes).
05. add cauliflower & potatoes to the pan, as well as a little bit of water. stir to coat vegetables with spices. add salt to taste.
06. cover and let cook on medium heat for five minutes. after five minutes, check vegetables, stir, and add more water if they seem dry.
07. cover and cook for another 10 minutes, stopping to stir half way through. at this point the potatoes and cauliflower should be tender.
08. sprinkle with mango powder and stir to incorporate. garnish with cilantro and serve with brown basmati rice.
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