Simply Cauliflower

'Climbing the mango trees' is a excellent nostalgic memoir by Madhur Jaffrey.The memoir takes us to the Delhi in partition days.Jaffrey was born into an affluent family -imagine Edward Luyens asking them to choose their own place while designing Delhi?.The days of the Raj, the traditional havelis,the exquisite meals, and what not.The books makes us think that we are missing something golden though we are technologically advanced.Well, the book bursting with dishes and with several pages of recipes is like an explosion on your mind,thoughts and especially palate.There are several several new dishes and recipes and the first thing I made is the simple every day cauliflower.Cauliflower is a staple in my pantry and I use is in several dry and gravy dishes.This dish was new to me as the method was slightly different than what I am used to.

Ingredients:
Olive Oil:1-2 tbsp
Cauliflower: 1 chopped into florets with a little stem

Turmeric Powder
Cayenne Pepper /Chilli Powder
Amchoor /Dried Mango Powder
Coriander Powder

Hing/Asafoetida
Cumin Seeds: 1-2 tsp
Fresh Ginger: chopped/shredded
Green Chillies: 1+ as per taste
Coriander Leaves: Chopped

Salt

Preparation:

Heat the oil in a thick bottomed pan.Add in the cauliflower florets and stirfry till they start to brown.Remove with a slotted spoon onto the paper towels.When still warm but less oily,put these in a bowl and mix in chilli powder/cayenne pepper,coriander powder,turmeric powder, amchoor and salt.

Remove all but little oil from the pan and return to heat.Add in hing and before it burns within a second,add in cumin seeds.When they sizzle,add in shredded ginger and saute till raw smell goes.Add in florets and stir well so that everything is mixed in. Add in little water as needed to cook the florets,cover and reduce the heat to low.Cook till the florets are done and garnish with slit green chillies and chopped cilantro.Adjust the salt and serve hot/warm as a side to rice.

A simple yet delectable side dish.Originally,I had planned another dish from the book -daulat ki chaat ,a Delhi streetfood made of milk froth.But the recipe is very elusive and almost impossible.Well,you can expect one or two more recipes from the book here soon.What do other bookclub members have cooked up from the book?

Simran made delicious Phirni

Sheba made Cheesewali Gobhi

Janaki made Palak Gosht