Well it has been quite a while since I attempted a blog post but thought it was about time to do something. I really admire the bloggers who are able to post on a regular basis, it is really not that easy. I have been writing this blog for over five years now, and from time to time I seem to hit a brick wall with ideas for content and motivation. I think I put a lot of effort in to the holiday cooking and baking, so when January rolls around……. well…… I am kinda kaput.

I also have been regrouping on what kinds of foods to prepare for our meals. Winter always seems to have me craving hearty warm, ooey and gooey casseroles and dishes with gravy, however while my desires may be delicious, they probably are not the key to best health. So I have been attempting to work a couple of no-meat lighter meals in to the weekly dinner repertoire, and I find that as long as they are flavorful and satisfying, we are good to go.

In our house we do love roasted vegetables and ethnic foods of all types. So when I put together this dinner idea I knew…. or rather I hoped that it was something that we would both enjoy, and it certainly was. This cauliflower dish is incredibly easy to make and simply delightful! The spicy exterior crust forms a crisp shell keeping the inside moist and tender. Also coming from a person that does enjoy a meat protein for dinner, I found this to be very satisfying and filling. So as long as I can keep coming up with tasty treats like this, I don’t think changing our dinner habits will be a problem.

What spices are used in Indian cooking?  With vibrant colors, fragrant aromas, and a mixture of spicy, sweet flavors, Indian cuisine is known for its extensive use of spices and herbs. There are number spices used in Indian cooking with some of the most common used being, cumin, coriander, turmeric, chili powder, cayenne pepper, cardamom, fennel, bay, saffron, pepper, cloves and cinnamon. A mixture of spices, or Masala as it’s called in Hindi, is said to be the heartbeat of an Indian kitchen. Indian cooks are known to blend their own curry powders using family recipes passed down from generation to generation.

Is all Indian food vegetarian?  India is home to the largest population of vegetarians, so it’s a common assumption that all Indians are vegetarian, but their eating habits vary widely according to community and region. Only 40 percent of Indians are actually vegetarian, out of which almost a quarter are ‘pure vegetarians’ who don’t eat eggs. There are few influencing factors for India’s vegetarian diet, religion and expense being at the top of the list. Meat eating in India is associated with wealth and luxury, since meat is so expensive many people eat it only on special occasions, adding it sparingly to only one or two dishes.

Health benefits of cauliflower.  Cauliflower is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer and heart disease. It also contains fiber to enhance weight loss and aid digestion, and choline that is essential for learning and memory. Cauliflower is also low in carbs and can replace potatoes, rice and pasta. Plus it is just down right good!

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Indian Spice Crusted Cauliflower

A mixture of Indian spices and yogurt create a flavorful crust for this tender oven roasted head of cauliflower. Serve with rice and peas for a complete vegetarian dinner.

Course Main Course

Cuisine Indian

Keyword indian food, Roasted Cauliflower, vegetarian dishes

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 6

Author Christoph

Ingredients

• 1 tablespoon vegetable oil
• 1 head cauliflower
• 1½ cups plain Greek yogurt
• 1 lime zested and juiced
• 2 Tablespoons Chile powder
• 1 Tablespoon ground Garam Masala
• 1 Tablespoon cumin
• 1 Tablespoon garlic powder
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• fresh cilantro, rough chopped for garnish

Instructions

• Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
• In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
• Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
• Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
• Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.

Notes

Serve on top of rice and peas for a complete meal. Also delicious served on a bed of greens.

Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors. Hearty and satisfying, this dish makes a fabulous light and healthy lunch or dinner.  Savory and sweet with just a touch of heat, the complex blend of spices will dazzle your palate and comfort your soul.

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Curried Yam & Cauliflower Soup

Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors.

Course Soup

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 large head cauliflower
• 8 cloves garlic
• olive oil
• 1 teaspoon garam masala, divided
• 1 teaspoon curry powder, divided
• 1 teaspoon ground cumin, divided
• ½ teaspoon chili powder, more to taste
• 1 yellow onion, diced
• 2 bay leaves
• 3 medium to large-sized peeled sweet potatoes cut into 1″ pieces
• 7 cups chicken or vegetable stock
• 2 teaspoon fresh lemon juice
• salt and pepper to taste
• jalapeno, diced
• cilantro, rough chop

Instructions

• Heat oven to 400 °F. Cut cauliflower into bite sized pieces. Place cauliflower into a baking dish with garlic. Drizzle with olive oil and toss to coat. Sprinkle with half of the garam masala, curry powder, cumin, and chili powder tossing to mix. Place in oven and roast until golden brown and just tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you prepare the rest of the soup.
• Heat a large stockpot over medium high heat. Add about 1 tablespoon of olive oil and the onion (add more garlic if desired). Add bay leaves and cook onions until translucent.
• Add stock and bring sweet potato, onion, and garlic and water to a boil. Add about 3/4 teaspoon of salt. Reduce heat and simmer until sweet potatoes are fork tender. Add roasted cauliflower and garlic and the remaining spices. Simmer until cauliflower is heated through.
• Using a slotted spoon remove about half of the cauliflower and yams and hold aside.
• Using an immersion blender puree the contents of the stock pot in to a smooth consistency.
• If using a regular blender use extreme caution. Hot liquids expand when blended so work in batches being sure to only fill the blender jar half full of the hot liquid at a time.
• Return the yams and cauliflower that you held aside to the pureed soup. Add lemon juice and simmer for 10 minutes before serving.
• Garnish with diced jalapeno and cilantro.

There are infinite variations of this dish, and you can take them in almost any direction you like. There are mainly three types of raitas, vegetable, pluses or legumes, and fruits. All are made in the same manner using yogurt as the base, with a variety of different spices added.

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Cucumber Raita

This interesting yogurt concoction from India is a salad, relish, sauce and side dish in one. It is wonderful as a dip for naan bread, or when made extra thick, can be served as an alternative to potato salad or coleslaw.

Course Appetizer, Salad

Cuisine Indian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 cup plain yogurt
• ½ cucumber peeled and seeded
• ½ teaspoon cumin seed
• ½ teaspoon masala powder
• 3 springs fresh cilantro
• pinch of sea salt

Instructions

• Peel, seed, and dice cucumber. Toss cucumber with a teaspoon of salt and place in a strainer over a bowl for about a half an hour to remove water. This will keep the raita from becoming to watery. Rinse to remove excess salt.
• Place all ingredients in a food processor and mix until smooth and creamy.

Serve

• Serve with warm Naan Bread

Notes

I used full-fat yogurt, but you could use low-fat or Greek yogurt.

Raita can be made with a variety of fruits and vegetables.

Here are some examples of other types of Raitas:

Vegetable: Tomato, Onion, Carrot, Pumpkin, Potato, Mint, Spinach.

Pulses: Sprouted green gram, Boondi.

Fruits: Pineapple, Banana, Mango, Guava, Grape.

A traditional Indian favorite, pakora is a delicious snack food made of vegetables coated in a pancake like batter and deep-fried to a golden color. Known as bhajji or bajji in the southern regions of India, this dish is also widely popular in Afghanistan and Pakistan. Pakistani pakora differ slightly from those popular in India, being made of a mixture of chopped vegetables and are usually slightly larger and considered a meal instead of an appetizer. Pakoras are often served with mint chutney, riata, or red curry.

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Broccoli and Onion Pakora - Bhajji

A traditional Indian favorite, pakora is a delicious snack food made of vegetables coated in a pancake like batter and deep-fried to a golden color.

Course Appetizer

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• 1 cup chickpea flour
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 2 cloves garlic crushed
• 3/4 cup water
• 1 quart oil for deep frying
• 1/2 head broccoli Cut into bite size pieces
• 2 onions sliced into strips

Instructions

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375° F.
• In a mixing bowl toss together broccoli and onion. Add the batter and toss to coat.
• Using a Tablespoon drop the broccoli batter carefully into the hot oil
• Fry small batches until golden brown, about 4 to 5 minutes. Turn as needed to avoid burning.
• Drain on a wire rack over a paper bag or newspaper.

Serve

• Pakora is delicious served with mint chutney, riata, or red curry.

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor. Served as a cold dish, this colorful salad will bring some heat to your table.

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Spicy Chickpea Salad

Inspired by the Indian dish Chana masala, this quick and easy to make chickpea salad is not only light and healthy, but also full of texture and flavor.

Course Salad, Side Dish

Cuisine Indian

Prep Time 15 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 can chickpeas drained
• 1 can corn drained
• ½ red onion, chopped
• ¼ cup spinach, chiffonade
• ¼ cup mint. chiffonade
• 2 tablespoons red curry paste
• 1 teaspoon chili garlic paste
• salt and pepper to taste

Instructions

• Combine all ingredients and chill before serving.

As a side dish or an appetizer, the squash fritter is the chameleon of international cuisine. Served with marinara they are Italian, tzatziki sauce creates a Mediterranean dish, and for a taste of Morocco try them with harisa. Top the fritters with a curry sauce for a trip to India or spicy salsa for a south of the border treat. A dollop of aioli makes these golden pancakes a true Southern treat. One of my personal favorites is ajvare, an eastern European spicy eggplant and pepper sauce. So what ever direction you want your meal to take, this fritter will certainly help you get there.

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Squash Fritters

A delicious vegetable pancake made with fresh squash.

Course Appetizer, Main Course

Cuisine Indian, Southern

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 2 - 3 small green or yellow squash shredded
• 1 teaspoon salt
• ¼ flour
• 1 egg lightly beaten
• 1 - 2 green onions sliced
• salt and pepper to taste

Instructions

• Shred the squash into a large bowl. Add salt and mix well. (The salt will help to remove the water out of the squash). Place squash in a mesh strainer and allow to drain for a half an hour.
• Using a ricer squeeze all the remaining liquid out of the squash and return to mixing bowl, it is important to get as much moisture out of the squash as possible (you can also use the back of a spoon against the mesh strainer to remove liquid).
• Add flour, egg, and green onion. Mix into a batter.
• Heat about ¾″ of vegetable oil in a skillet until shimmering.
• Start by making one test fritter to check oil temperature.
• Place about a tablespoon of the batter carefully into the oil.
• Cook in the hot oil for 2 to 3 minutes or until a golden color begins to appear around the edges.
• Turn very carefully to avoid splattering the oil and cook for a few more minutes.
• When golden brown, remove the fritters from the oil and place them on a cooling rack over paper towels or newspaper to drain.

Serve

• Serve with marinara, tzatziki sauce, harisa. curry sauce, spicy salsa, or aioli. They also make an incredible Squash Fritter Po'boy Sandwich!

Notes

They also make an incredible Squash Fritter Po'boy Sandwich!

Aloo Matar or Aaloo Mutter originated in the Punjabi region of northern India, and is considered a favorite dish in Indian cuisine. This spicy vegetarian delight is easy to prepare. Made with potatoes ‘”aloo”, and peas “matar” cooked in a spicy curry, this tasty comfort food is traditionally served either with rice or naan bread.

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Aloo Matar

Easy to prepare spicy vegetarian delight made with potatoes and peas cooked in a spicy curry.

Course Main Course

Cuisine Indian, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 small potatoes peeled, cubed, and boiled
• 2 cups frozen peas
• 1 - 2 green chilies seeded and minced
• 1 medium white onion minced
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1½ cup tomato sauce
• ¼ cup olive oil
• 2 teaspoons cumin seeds
• 2 bay leaves
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon ground red pepper powder
• 1 tablespoon coriander powder

Instructions

• Heat oil over medium heat. Add cumin seed and bay leaves. When seeds begin to splutter, add onion, garlic, and ginger pastes and sautée until the oil separates.
• Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder. Stir fry until the oil separates.
• Add the rest of the tomato sauce, peas, potatoes, and green chilies. Heat thoroughly and remove bay leaves.
• Served with rice or naan bread.

Notes

Add a bit of plain yogurt for a creamier consistency.

The  in the Punjab region of northern India is considered one of the most beautiful and sacred spaces in the world. The temple known to the Sikhs as the “Harmindir Sahib” meaning “temple of God” was constructed in the 16th century during the leadership of the 5th guru – Guru Arjan.

Saag is common to the Punjab region of India and Pakistan.  Primarily prepared as a spinach based dish, it can also be made with mustard greens or broccoli. Paneer is a curd cheese formed by heating milk with an acid such as lemon or vinegar, and dates back to 3500 BCE.  Of Indian origin, paneer is referred to in the Vedas, the oldest books in the library of man. Naan is a flat bread which is baked by sticking flat ovals of dough to the inside walls of a clay oven. Naan is found in the same regions where saag is present, as well as across the Arab states of the Persian Gulf.  Saag Paneer or Saagwala, is often served with naan rushed directly to the table from the tandoor.  Today these dishes are widely popular all over the western world. This simple dish is one of my favorite memories of my excursions in South East Asia.

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Saag Paneer

A delicious creamy spinach dish with bits of paneer commonly served with naan bread as a dip.

Course Appetizer, Main Course

Cuisine Indian, Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• 1 large onion
• 6 cloves garlic
• 1 oz fresh ginger
• 1 lb frozen spinach, thawed and drained
• 1 cup plain yogurt
• 4 oz buttermilk
• 2 teaspoon red chili powder
• 2 teaspoon garam masala
• 1 cup half and half
• 6 oz paneer or firm tofu, cubed
• 1 salt to taste

Instructions

• Grind the onion, garlic, and ginger into a fine paste.
• In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala.
• Simmer over medium heat for 20 to 30 minutes. Mash with a potato masher or blend with an immersion blender.
• Add the half and half and simmer until mixture has a creamy consistency, 10 – 15 minutes.
• Dust cubes of paneer or tofu in flour and lightly brown in skillet. Add the cubes to the spinach mixture and cook another 5 minutes.
• Season with salt and serve while hot with fresh Naan Bread or over rice.

Naan Bread Recipe

The deviled egg, frowned upon by many for its unhealthy image, is usually one of the first items to disappear at any cocktail party or picnic.  I know I can personally slide an embarrassing quantity of these tasty canoes into my gob, probably putting the likes of Cool Hand Luke to shame..  So to the naysayers………..get out of the way, and let the rest of us enjoy.

I begin by hard boiling eggs.  Now, there are as many different schools of thoughts on how to hard boil the perfect egg as there are hairs on a dog, so we are not going to get into that here. The only wisdom I will offer, is the term “hard boil” is used to describe the cooked egg, not how high of heat you use or how violently the water bubbles.  The other thing I would suggest to you if it is not already a part of your routine, is to shock your eggs after cooking.  So take it or leave it,  use whatever method you find works best for you,  just cook some eggs.

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Curried Deviled Eggs

Everyone's favorite egg treat spiced up with curry and red pepper.

Course Appetizer, Brunch

Cuisine American, Retro

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 24

Ingredients

• 12 eggs hard boiled and peeled
• 3 Tablespoons mayonnaise
• 1 teaspoon mustard powder
• 2 teaspoon curry powder
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• Pinch of salt

Instructions

• Halve your eggs arranging the whites on a serving plate. Wipe your knife with a clean wet cloth before slicing each egg, this will prevent the yolks from sticking to the knife and avoid tearing the egg white.  A cloth napkin on your platter will offer some color and keep the eggs from sliding around.
• Crumble the yolks into a bowl.
• In a medium sized mixing bowl add mayonnaise to the crumbled yolks and stir. Look for a smooth creamy consistency. Add more mayo a spoon at a time if needed. Stir the filling as you add more mayonnaise to avoid creating a “soup”. You want the mixture to be creamy yet able to stand up in the egg.
• Add mustard powder, curry powder, chili powder, black pepper and a scant pinch of salt. I tend to rely more on what the texture looks like, and the flavor of the mixture more than the exact amounts called for.
• Let the filling stand for about 15 minutes to “tighten up” and stir again, giving you a last chance to adjust ingredients for the texture and flavor.
• Pipe the filling into the egg whites using a disposable decorating bag or a plastic bag with the corner cut off.  You can also use a spoon but I think you get a better overall result and actually less mess using a bag.

Serve

• Finish the plate of eggs with a dusting of chili powder, a grind of fresh pepper, and some chopped herbs or fresh chives.

Notes

I like my little devils to have a good “pow” but you can adjust the spices to your taste. I do caution to go light on the salt as it seems to intensify.

Also all spices are not created equal, so depending on the quality and age of the product you use, the amounts may need to be adjusted.

So put these Curried Devilish Eggs out at a party and keep an eye on the known “skeptics” in the crowd………….I think you will find out where all the eggs go………….. and that’s no yolk.