To top all of this action a severe storm with a weird name - "derecho" battered the region on Friday and left downed trees, power lines, water restrictions and a simple message from mother nature that those climate change deniers are simply clueless.
While we were lucky to escape with minimal damage I spent the better part of the storm uttering Arjuna, Arjuna under my breath (for those unfamiliar with why, it is a grandmother's tale that uttering the name will help protect from thunder) and sitting crouched with hands covering my ears and eyes closed. Dumb I know! Yes and according to DH I was like a scared dog which has its tail stuck between it's legs whimpering at the sound of thunder. There was hurricane force winds, non-stop lightening, rain and hail. After the day time temperatures of 104F the 2 1/2 hours light and sound show was simply scary.
While we are lucky to have power, there are many in the area who have a long wait for a few days in this sweltering heat to get their power back.
Now on to the recipe,
I have mixed feeling towards cauliflower, I do not like it half cooked and crunchy and neither do I like it mushy. It should be somewhere in between but fully cooked.
The recipe was inspired by this post I saw on Food for 7 stages of Life for cauliflower dosa, one of my favorite blogs with some amazing photography to boot. I made the recipe as a side dish for chapati so a bit gravy like. I had some fresh peas and that had to go inside.
Cauliflower with fresh Green Peas and bell pepper
1. 1 head of cauliflower separated into small florets
2. 1 cup of fresh or frozen peas
3. 1 Green bell pepper ribs and seeds removed and diced into small pieces (purely optional)
3. 1/2 cup of onions
4. 1/2 cup of tomatoes chopped fine
5. 1 1/2 tbsp of minced garlic and grated ginger
6. 1 tbsp of coriander powder (I used fresh roasted and powdered coriander seeds)
7. 1/2 tbsp of red chili powder (or more depending on taste)
8. 2 tsp of turmeric powder
9. 1/2 of a lemon (optional, do not add this for a dry curry)
10. seasonings : cumin seeds and mustard seeds
11. salt to taste
12. 2 tsp of oil
13. 1 tbsp of coriander leaves (I did not add them)
1. Set a sauce pan with water and set to boil. Turn off the heat and add in the cauliflower and cover the lid for 5-6 minutes. Drain the cauliflower and set aside.
2. Meantime heat a saute pan with oil and add the seasonings.
3. Add the onions and saute till for a few minutes.
4. Add in the diced bell pepper and saute till the bell pepper is completely cooked. In between add in the ginger and garlic.
5. Add the coriander powder, chili powder and turmeric powder and mix it in.
6. Add the tomatoes and let them cook till they become mushy and soft.
7. Add in the drained cauliflower and the peas and mix it in well. Add the salt and cover, squeeze in the lemon (if adding) and cook for 5-6 minutes. If you want it dry do not cover.
Serve with hot chapatis.