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Madhur Jaffrey Cauliflower Recipes - Yahoo Recipe Search
Food.comFrom Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.Food52With this recipe, you can wing it--pun intended. It's a fresh and crunchy cold salad with added protein, suitable for a batch of lunches or a family dinner. You can use a purchased rotisserie chicken or re-purpose the leftovers of a chicken dinner or Thanksgiving turkey. For a vegan version, omit the poultry and eggs, and swap in extra tofu and/or fry up some diced tempeh (add a split clove of garlic and/or a coin of fresh ginger to the frying oil if desired). The amount depends on how much cooked poultry or alternate protein you have: a little less, you can increase the other proteins, a little more, and you can decrease them. You can serve a crowd or a small family by adding or subtracting amounts. This recipe was inspired by one in in Madhur Jaffrey's World of the East Vegetarian Cooking and enhanced by the recommendations of an Indonesian friend. I added lime- juice and zest to the latter's recommendation of tamarind paste. (If you lack tamarind paste, up the lime juice to taste). Substitute soft butter lettuce or crisp romaine for the cabbage; blanch green beans, cauliflower, or broccoli in place of the pea pods, or try adding sweet and crunchy batons of jicama or carrot. Use whatever you have in the crisper drawer.Jan 12, 2024 · Last updated: Jan 12, 2024 • 1 min read. “Cauliflower is not an Indian vegetable,” Madhur says. “It came from the West. And we eat a lot of it.” Indeed, this Punjabi curry is now a ubiquitous dish across India. Madhur’s recipe makes for an easy and satisfying weeknight vegetarian meal. “Cauliflower is not an Indian vegetable,” Madhur says.
Madhur Jaffrey's Roasted Cauliflower with Punjabi Seasonings. Yield: 4 - 5 servings. Author: Recipe from Madhur Jaffrey; adaptation and headnote by Leslie Brenner. Adapted from 'Vegetarian India' by Madhur Jaffrey. Since reviewing the book in 2015, we’ve made this recipe dozens of times.
- Side Dishes, Vegetarian Side Dishes
- 4-5
- Indian
Cauliflower with Potatoes (aloo gobi) by Madhur Jaffrey from Madhur Jaffrey’s Curry Nation. Serves 6. Aloo gobi, or cauliflower with potatoes, is a classic Punjabi dish with a variety of interpretations, Madhur Jaffrey's recipe features garlic, fenugreek and green chillies.
- Dinner, Main Course
- 6
- Indian
Jul 1, 2022 · Ingredients. 1 large head of cauliflower, broken into florets about 4 cm/1½ inches wide and 5 cm/2 inches long (about 675 g/1½ lb florets) FOR THE MARINADE: 1 1/2 tbsp lemon juice. 1/2 tsp ground turmeric. 1 tsp peeled and finely grated fresh ginger. 1 tsp salt. 1/4-1/2 tsp cayenne pepper. 2 tsp ground cumin. 2 tsp ground coriander.
May 11, 2018 · Ingredients. For the deep frying: 700 ml olive or sunflower oil, to deep fry. 600 g florets of cauliflower, about 1-inch wide, and stalk and leaves, chopped. 450 g (2 medium) waxy potatoes, peeled and roughly chopped. For the aloo gobi: 2 tbsp olive or sunflower oil. 1 medium onion, finely chopped. ½ tsp cumin seeds.
- 6
Ingredients. 3 tbsp peanut, olive or other vegetable oil. 870g cauliflower florets. 1 tbsp fresh ginger, peeled and cut into fine, smallish julienne strips. ½ tsp cumin seeds. 115ml water. 1 tsp salt. Freshly ground black pepper. ½ tsp Kashmiri chilli powder, or cayenne pepper.
Dec 5, 2015 · Ingredients. 1 medium onion, peeled and coarsely chopped. 4 cloves garlic, peeled and coarsely chopped. A piece of ginger, 2 inches long and 1 inch wide, peeled and coarsely chopped. 4 Tbsp water. 1 large head of cauliflower. 8 Tbsp vegetable oil. ½ tsp ground turmeric. 1 medium tomato, peeled and coarsely chopped.
