"CARIBOU" STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.
CAULIFLOWER BHAJI
This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious.
Provided by Cosmiccook
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
- Add the onions and garlic and 1/3 cup water until softened.
- Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
- Add the cauliflower and potatoes and 2/3 cup water.
- Cook for 5 minutes stirring occasionally.
- Add yogurt.
- Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
- Add peas and cook for 5 minutes Garnish with coriander leaves and serve.
Nutrition Facts : Calories 259.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.2, Sodium 183.9, Carbohydrate 51.8, Fiber 10.9, Sugar 15.5, Protein 13.8
INDIAN VEGETABLE BHAJI
Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).
Provided by NP
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
- Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
- Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g
SPINACH AND CAULIFLOWER BHAJI
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Provided by Remsha
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g
BAKED ONION BHAJIS
A healthier alternative to the deep-fried onion bhajis you find in Indian restaurants. These are baked and exceedingly tasty. They are sweet, tender and very Moorish. Serve hot as an appetizer or starter.
Provided by honeyandspice
Categories Appetizers and Snacks
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat.
- Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir.
- Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon.
- Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.
Nutrition Facts : Calories 60 calories, Carbohydrate 6.8 g, Fat 3.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 30.3 mg, Sugar 2.3 g
KERALAN CAULIFLOWER BHAJI
A yummy treat with tea or a veggie starter on buffet. This is my mum's recipe with a few add ons by me.
Provided by kukskitchen
Time 15m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
- Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
- Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
- Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
- The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.
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