Cauliflower Subzi with Tandoori Roti

Saturdays mornings during summer, if it dawns bright and sunny or gloomy and dull means a visit to the Farmer's Market about a 6-8 mile ride from home. As I was getting ready to leave Poori aunty wanted to go along to see how Farmers Markets in our neck of the woods look, we found the irresistible freshest eggplants (though I have them growing in my backyard), okras, pears, water melons and even saw fresh cauliflower. Aunty asked me to pick one up so she can cook some cauliflower bhaji, she had already promised to tell me the trick to Tandoori roti. I was helping clean the cauliflower and was ready to throw away the outer green leafy stems she stopped me and asked to chop them and cooked an amazing subzi with them. I could not believe how tasty they turned out more tastier than the cauliflower themselves. I am never going to throw those stems away ever.

Cauliflower Subzi
1. 1 Cauliflower and cut into florets
2. 4 Green Chillies chopped
3. 4 tomatoes chopped fine
4. 2 tsp amchur powder
5. 1 tsp turmeric powder
6. seasonings: mustard,cumin and curry leaves
7. 1/2 tbsp oil


To Blend
1. 1/2 Red Onion
2. 4 cloves garlic
3. 1 inch piece ginger

Blend the above into a smooth paste
1. Heat oil in a wide mouthed pan, when hot add cumin, curry leaves and mustard seeds.
2. When mustard seeds start to pop add the ground mixture and turmeric powder
3. Saute well till the raw smell is gone.
4. Add the green chillies and tomatoes and saute till the tomatoes are cooked
5. Add the cauliflower florets and salt and when it is 3/4th cooked add the amchur powder and remove from fire when the cauliflower is done to your liking.


Tandoori Roti
This method of cooking comes in handy when cooking rotis in large quantities and your are anxious to serve your guest hot rotis.

Ingredients
1. Wheat Flour 2 Cups
2. Salt to taste
3. Water or Milk to knead (milk makes the roti super soft)
4. 1/2 tbsp oil

Method
Mix the salt and oil into the Wheat flour and add the liquid and knead the dough, the dough can have a slight moisturise texture as opposed to the dough for poori which has to be really stiff

1. take a small lime sized ball of dough
2. With a rolling pin roll out a circle with a diameter of 4"
3. Place it on a hot tava, cook well on one side. Turn to the other side but do not cook it through. Set aside.

When ready to server heat the over to 350 and set to broil setting.
4. Now take a roti brush with a little bit of water on the uncooked side.
5. Place the roti with the uncooked side facing the broiler. Place it in the rack nearest to the broiler heating element.
6. 4-5 minutes the rotis should puff up.
7. Brush with ghee.
8. Cook as many as can be placed on the tray.


Like the Oscar Awards that set Hollywood abuzz or the Filmfare awards that liven up Bollywood it is award time in the blogworld. Anita of Mad Tea Party is a very special blogger whose blog makes us think as well as party and thanks to her we have been having poori parties the last few days honoring India's 60th Independence Day Celebration and making it an unforgettable one. Thanks Anita it has been a great pleasure receiving these awards.

The Thoughtful Blogger Award is for “those who answer blog comments, emails, and make their visitors feel at home on their blogs. For the people who take others’ feelings into consideration before speaking out and who are kind and courteous. Also for those bloggers who spend so much of their time helping other bloggers design, improve, and fix their sites. This award is for those generous bloggers who think of others.”

The Power of Schmooze Award is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship.”

Even more pleasurable is being able to share these awards. This award is for every one who takes time to spend a few moments here but in keeping with tradition I would like to pass it on to

Linda of Out Of The Garden
Sandeepa of Bong Mom's CookBook
Shaheen of Malabar Spices
Kay of Towards a Better Tomorrow
Roopa of My Chow Chow Bhath

Thanks all.