Winter is a terrible, terrible time for those who are not used to it. There are periods of sleep, followed by long periods of depression, winter-morning blues, sneezes, cough, cold and headaches. Yearning for hot, home-cooked meals, loaded with chilies, pepper and turmeric, increases exponentially with the onset of December. Your's truly is no exception to this, except that I gather up that last ounce of strength and determination to drag myself from under that incredibly comfortable plush throw to put together a meal that is delightful enough to drive away all the problems at hand and creates wonderful hallucinations of crowded Chennai streets, a sweaty mid-day sun, and hot pakodas on a warm rainy day!
One such expedition to the kitchen on a lazy winter Saturday afternoon, resulted in the creation of this piece de resistance, Cauliflower Pepper Roast. What started off as a quest to make chicken chukka roast and hot spicy Rasam, gave way to this even better Vegetarian version of the chukka and some flavorful quick dal, just because my freezer was devoid of chicken! One of my friends, had a lick of the cauliflower and asked, "Do you have some rum or whiskey? Semma sidedish!", and was greeted with my version of a raised eyebrow (essentially a frown!). And it took all of 30 minutes for the dal and the roast, together. Beat that!
CAULIFLOWER PEPPER ROAST (Serves 3)
Set-up Time : 5 minutes
Experiment Run-Time : 15 Minutes
The Shopping List
Set 1: Spice-Mix
Whole Black Pepper : 1.5 Tbsp
Whole Black Pepper : 1.5 Tbsp
Cumin Seeds : 1 Tbsp
Set 2: Chop-Chop
Onion :1 medium, cut lengthwise - medium thick strands
Green/Red/Yellow Peppers : 1, cut into squares
Cauliflower : 1 small, florets separated (or frozen ones)
Set 3: The Flavorings
Red Chilies : 2, broken
Curry Leaves : a strand or two
Vegetable Oil : Sufficient to roast the veggies
Salt : Adjust according to taste
Methodology
1. Place the cauliflower florets in a microwave-safe bowl along with 3 Tbsp of water. Cover and microwave on high for 4-5 minutes until fairly cooked. If using the frozen version, follow the instructions on the packet. Allow it to cool and pat the florets dry with a paper-towel. Keep it aside.
2. Now, the peppercorns and cumin seeds have to be made into a coarse powder. You may use a spice-grinder or a blender, if you own one, and grind them together, but it is important to control the final size. To get a complete experience out of the dish, it is essential that the powder is sufficiently coarse. I prefer to use the mortar and pestle, grandma-style to patiently pound the spices until I achieve the desired powder texture.
3. Heat the oil in a deep frying pan and throw in the red chilies and curry leaves once it is sufficiently hot. The onions go in next and are to be sautéd until they are halfway done.
4. Add the pepper-cumin spice powder, that has been prepared, to the onions and after a quick sauté, tip in the cut green peppers. Continue to fry gently until they are almost cooked.
5. It is now time to add the cauliflower into the pan. Make sure to stir thoroughly, so that the florets are evenly coated with the spices. You may end the preparation here, after an additional 2 minutes of frying, or you may continue to fry until the florets start to disintegrate. I am more inclined towards the latter, as it gives time for the masala to form a fine roast which goes along very well with my beloved Thacchu Mammam!
It is necessary for the roast to be served hot, for otherwise it loses it's winter magic. Try pairing it with a simple dal and some steamed rice. My favorite accompaniment is a mild Rasam that does not dominate the peppery taste of the roast. Or as my friend suggested, you are welcome to open a bottle of your best liquor and have a go!
This looks delicious! Bookmarking it!
ReplyDeleteFingerlicking good recipe. Bookmarked!!
ReplyDeletePlease visit, http://sanolisrecipies.blogspot.com