Subj: cauliflower
There are some great Indian recipes for it that's for sure. I'd
say we mostly either eat it raw or steamed.
I was never fond of it raw.
tea
Lately I've been adding the calyx (the sepals) from fresh
strawberries to it, in the pot.
They are too pricy this year.
In April I was seeing not very good berries from California for
$6.99/lb which we did not buy but in May fresher looking Canadian
ones were just $4.99 for 2 pounds for a while so we had lots. But
today they were up to $4.99 for a single pound and we gave them a
pass.
Even though our yard is more bedrock outcrop and gravel than soil
we do have a small patch of strawberries that are blossoming right
now. This far north we have May frosts, June blossoms and July
berries.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Aloo Gobi Aur Mater (Cauliflower with Potatoes and Peas)
Categories: Vegetables, Indian, Chilies, Spice
Yield: 4 Servings
4 tb Oil
2 md Onions, finely chopped
450 g Potatoes, diced into
2 Cm pieces
1 sm Cauliflower, cut into
2 cm pieces
1/2 ts Ground turmeric
1/3 ts Chilli powder
1 ts Ground cumin
2 Tomatoes, chopped
1 ts Salt
1/4 ts Sugar
200 g Peas
1/2 ts Garam Masala
Heat the oil in a karahi (wok) over medium high heat. Add the
onions and fry for 3-4 minutes until light brown. Add the potatoes
and cauliflower and stir. Add the turmeric, chilli, cumin,
tomatoes, salt and sugar. Stir fry for 2-3 minutes. Add the peas,
cover and reduce heat to a medium low and cook until the potatoes
and cauliflower are tender. During the cooking period stir the
vegetables a few times to stop them sticking. Sprinkle with garam
masala.
Garam Masala means "hot spices" and is a mixture of ground spices
that is used sparingly, sprinkled either on a finished dish or on to
the foods just before it has finished cooking. It is far better to
grind your own spices than to buy the mixture ready-ground. Bought
garam masala often contains inferior quality spices and will not keep
its flavour for long. For homemade garam masala, grind together
cardamom seeds from 10 pods, 25 g cinnamon stick, 6 cloves and 6-8
whole black peppercorns. Store in an airtight jar in a cool place.
Compiled by Imran Chaudhary, Gold Coast, Australia to: Eat-L
-I use frozen peas, thawed and add them just seconds before
serving. -JW
MMMMM
Cheers
Jim
... Someone please explain why I have to pay full price for Swiss cheese?
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