Cauliflower Curry with Dill Cauliflower Curry with Dill. Cauliflower is broken into small florets and the florets are cooked in flavored oil till soft. Then it is fried along with powdered spices and dill leaves and some freshly chopped tomatoes. Serve cauliflower dill curry with steamed rice and dollop of ghee or with roti or chapati etc… Makes: around 4 Servings of Cauliflower Curry with Dill. Ingredients: Cauliflower 1 Very Small Head Dill Leaves 1 Cup Packed Onion 1 Small Tomato 1 Large Garlic 2 Cloves Garam Masala 1/2 tsp Red Chili Powder 1/4 – 1/2 tsp Salt to taste Oil 1 Tbsp Method of preparation: Remove outer leaves, hard stem and break the cauliflower into very small florets (around 2 Cups). Chop the hard stems into small pieces. Thoroughly wash the chopped cauliflower. Peel and chop the onion into big chunks. Wash and chop tomato into big chunks. Peel and crush the garlic cloves. Separate, wash and chop the dill leaves. Heat oil in a pan on high heat, add garlic cloves and fry till aromatic. Stir in cauliflower florets and fry for couple of seconds. Lower the heat, cook covered till cauliflower is just soft but whole. Uncover, increase the heat, stir in onion and fry till onion turns translucent. Stir in garam masala, red chile powder and chopped dill. Fry briefly, remove from heat and add salt and chopped tomatoes. Serve cauliflower dill curry with steamed rice or with roti. Notes: Make sure cauliflower is cooked well before adding masalas. Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Add a tsp of water to the cauliflower if required. Variations: You can also check other cauliflower recipes here. Other Names: Cauliflower Curry with Dill.

Cauliflower Curry with Dill.

Cauliflower is broken into small florets and the florets are cooked in flavored oil till soft. Then it is fried along with powdered spices and dill leaves and some freshly chopped tomatoes. Serve cauliflower dill curry with steamed rice and dollop of ghee or with roti or chapati etc…
Makes: around 4 Servings of Cauliflower Curry with Dill.

Ingredients:

Cauliflower 1 Very Small Head
Dill Leaves 1 Cup Packed
Onion 1 Small
Tomato 1 Large
Garlic 2 Cloves
Garam Masala 1/2 tsp
Red Chili Powder 1/4 – 1/2 tsp
Salt to taste
Oil 1 Tbsp

Method of preparation:

Remove outer leaves, hard stem and break the cauliflower into very small florets (around  2 Cups).
Chop the hard stems into small pieces.
Thoroughly wash the chopped cauliflower.

Peel and chop the onion into big chunks.
Wash and chop tomato into big chunks.
Peel and crush the garlic cloves.
Separate, wash and chop the dill leaves.

Heat oil in a pan on high heat, add garlic cloves and fry till aromatic.
Stir in cauliflower florets and fry for couple of seconds.
Lower the heat, cook covered till cauliflower is just soft but whole.
Uncover, increase the heat, stir in onion and fry till onion turns translucent.
Stir in garam masala, red chile powder and chopped dill.
Fry briefly, remove from heat and add salt and chopped tomatoes.
Serve cauliflower dill curry with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well before adding masalas.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Add a tsp of water to the cauliflower if required.
Variations: You can also check other cauliflower recipes here.
Other Names: Cauliflower Curry with Dill.

Smashed Potatoes and Spinach

Ingredients:
2 pounds potatoes, peeled and cubed
1 stick butter or lower fat butter substitute
1/2 bunch scallions, chopped
1 clove garlic, minced
1 cup milk (add this to taste, sometimes you don't need a whole cup!)
Salt and freshly ground black pepper
1 bunch fresh spinach, chopped (frozen could be used, but fresh is better!)

Method:
Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan.

Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the scallions, chopped spinach and garlic and cook, stirring, until spinach is wilted and scallions are soft. Remove from the heat.

Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add garlic, scallion, spinach mixture and stir to incorporate. Adjust seasoning with salt and pepper, to taste.

Serve hot wit a pat of butter atop each serving. Serves 4-6.

Spicy 5 Bean Chili

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What foods make you think Autumn? Are there any dishes you like to make on game day?


Ingredients:
2 pounds ground beef chuck
1.5 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
2 clove garlic, minced
3 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 red bell pepper, seeded, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoon chili powder
1 teaspoon cayenne pepper, or to taste
1 teaspoon ground chipotle pepper, or to taste
Salt, to taste
1 1/2 cup burgundy wine
2 (16 ounce) can crushed tomatoes
1 can green chilies
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can light red kidney beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed

Optional Additions:
Corn chips
Cheddar cheese
Sour cream

Method:
In a large, preheated dutch oven brown the ground chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add burgundy and cook until liquid is reduced by half. Add tomatoes and bring to a boil. Stir in beans, reserved beef and green chilies. Simmer, partially covered, over medium low heat for 1 hour. Top with cheddar cheese and sour cream, if desired. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

Serves 8-10