Gobi Matar / Cauliflower and green Peas Curry

Last week-end, my husband was craving gobi matar which is cauliflower and green peas curry.

Instead of the green peas, I used green beans since I didn’t have green peas in the fridge and it was as delicious 🙂

If you have the base spices used in Indian cooking, this recipe is very easy and takes about 30 min. I used the Gobi Matar recipe from Sanjeev Kapoor as guide line.

Ingredients

Cauliflower: 1 medium, separated into florets

Green beans: 1 cup

Tomato: 1/2 medium, chopped

Cumin seeds: 1 teaspoon

Ginger paste: 1 teaspoon

Garlic: 1 head, chopped

Coriander powder: 2 teaspoon

Red Chili powder: up to 1/2 teaspoon (I only put some using the head of my knife since I don’t like when it is spicy)

Turmeric powder: 1/2 teaspoon

Garan masala: 1 teaspoon

 

Method

Heat some olive oil in a pan and add cumin seeds. Once they start changing color, add the garlic and ginger paste and sauted for hald a minute. You will start smelling the ginger.

Add coriander powder, turmeric powder and red chilli powder and sauted for another half a minute.

Add the chopped tomato and cook until it becomes mushy.

Add cauliflower, green beans and 1 cup water. Salt and mix well.

Cook for about 8 to 10 min. Add the Garam masala, mix and cook for another 8 to 10 min.

You can garnish with fresh coriander leaves and eat with roti or paratha.

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Eggplant and Tomato Gratin

My mom gave me this original recipe recently. I don’t know how she discovered it but she was very happy with it especially because my brother loved it, when he is not a big fan of vegetables, really not.
He got himself a second portion of it during dinner, that says it all.

I decided to give it a try and really liked it. I also discovered that my husband is unfortunately not a big fan of eggplants…

This dish is great to be served as a side with fish or meat but is not enough on it’s own for a meal.

Eggplant and Tomato Gratin

Ingredients
– 3 middle sized eggplants
– 4 big tomatoes
– 2 garlic gloves
– 150g / 5.2 oz shredded cheese

Wash the eggplants and tomatoes.
Peel the tomatoes. The trick to easily peel them: put them for a few minutes in boiling water until you see the skin starting to crack.
Cool them off and peel them.

In a pan, cook on low to middle heat the eggplant slices with 2 tablespoons of olive oil. Let them melt, add the chopped garlic and let cook for another 5 minutes.

Put the slices in an oven-proof dish.
Cover with sliced tomatoes.
Cover with cheese.
Add another row of tomatoes and on top of that another row of cheese.

Put in the pre-heated oven for 25 min on 410’F / 210’C.

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Grapefruit, Avocado & Tomato Salad

Staying at home for hurricane Sandy with lots of supply is just making me wanna cook…

To get vitamins, I decided to do this really good and original salad.

This one of my so-called secret recipe: everybody is very surprised by the combination and even if some are doubtful, it ends up always being a huge success. And nobody can guess the sauce 🙂

Grapefruit, Avocado & Tomato Salad

Ingredients
– 1 grapefruit
– 2 small tomatoes
– 1 avocado
– 1 tbsp of mayonnaise

Preparation

Take off all the skin of the grapefruit Di you only have the flesh.

This part might be the longest, especially if you ate not used to do it.
I am not a big fan if anything time consuming when cooking but this is so much better that it’s worth the time and effort.

Cut the avocado and tomatoes in small pieces and mix everything together.

Add 1 tbsp of mayonnaise in the mix.

You can also replace the avocado with shrimps for a non-vegetarian version, also delish!

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Guacamole Tartines

You don’t get avocado in India so I brought one to my mother-in-law since she liked it a lot when she came to visit last March.

One morning I decided to make Guacamole tartines for breakfast.

1 Avocado

2 tomatoes (if small)

I also added 2 sun-dried tomatoes as my mother-in-law aslo really likes them and I had brought a small box 🙂

1 lime

Bread for the tartines – Ideally whole weat bread or similar. I used white bread as it was the only one available.

If you have 2 avocados, just multiply the quantities of other ingredients by 2 as well to keep the balance.

Cut in small pieces the tomatoes.

 

 

 

 

 

 

 

Mash the avocado with a fork and add the tomatoes and the lime juice.

Add salt to your convenience.

Toast the bread and spread the guacamole paste on it.

Here is how it looked like before eating 🙂

Meanwhile my mother-in-law was making sandwiches. I took the opportunity to take pictures to make you discover.

It contains tomatoes and cucumber and probably some sauce although I am not sure exactly what it is.

They don’t really have a name and they call it 3 ingredients sandwiches as it has tomatoes and cucumber in it. Because of the colors, I decided to call it “Indian flag Sandwiches” :)))

 

 

 

 

It is very fresh and was really good to eat on a hot day in India (it went up to 110F..).

 

More to come on other Indian delicious food that I had over there!