Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Cauliflower-Peas Curry or Rassa

Cauliflower-Peas Curry or Rassa

Serves: 2-3 persons

The word curry or rassa means vegetables cooked with gravy. This is a very common subzi in Maharashtrian households. The following recipe is a little different from the usual since it has no onion or garlic. It has a perfect tomato-coconut based gravy which adds thickness to the curry. My mom used to make this curry specially during religious festival seasons where the food is prepared with no onion and garlic. So, I thought it would be nice to share the recipe with all of you:) Hope you will find it intresting and tasty!

Ingredients:

  • 1½ cup cauliflower florets
  • ½ cup green peas
  • 1 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 4-5 curry leaves
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon clove powder
  • 1 teaspoon sambar masala or any other masala of your choice
  • 1 tablespoon grated jaggaery (optional)
  • Salt to taste
  • 2 tablespoon chopped cilantro
  • 2 cups water

To grind:

  • 2 medium tomatoes chopped
  • 3 tablespoon fresh grated coconut
  • 2 tablespoon chopped ginger

Method:

  1. Add chopped tomatoes, grated coconut and chopped ginger in a blender. Grind to a fine paste.
  2. Heat oil in a pan. Add mustard seeds and let them crackle. Add asafoetida and curry leaves. Add turmeric and red chilli powder. Give a quick stir and add the tomato-coconut paste.
  3. Cook for 2 minutes stirring in between. Add cauliflower florets and green peas. Mix well.
  4. Boil 2 cups of water in another pan. Add the boiling water to the vegetables. Cook on a medium heat. Let the vegetables cook properly.
  5. Add cinnamon powder, clove powder, sambar masala, salt, and jaggery. Cook for another minute on low heat.
  6. Turn off the heat. Garnish with chopped cilantro. Serve hot with raita and roti.

Tomato Rice

Tomato Rice

Serves:3-4 persons

Ingredients:

  • 1 cup raw basmati rice
  • 2 tablespoon oil
  • 1 tablespoon ghee/butter
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder or 3-4 green chillies.
  • 1 tablespoon cashews
  • 1 bay leaf
  • 3 cloves
  • ½inch cinnamon
  • 1 teaspoon cumin
  • Salt to taste
  • 1 tablespoon grated ginger
  • 3 medium tomatoes chopped
  • ¼ cup frozen green peas
  • 1 medium onion chopped
  • 1 tablespoon chopped cilantro

Method:

  1. Wash and drain the rice. Bring water to a boil in a big pot. Add rice and cook it. Do not overcook. Drain the rice through a strainer and keep it aside to cool down completely.
  2. Heat a tablespoon oil in a pan. Add cashews and fry till they are golden. Drain on a paper and keep it aside.
  3. Add another tablespoon oil in a same pan. Add cumin seeds, bay leaf, cloves,and cinnamon. Stir well. Add turmeric,chopped onion, and green chillies( if using). Mix well.
  4. Add grated ginger and green peas. Saute for a minute. Add chopped tomatoes. Mix everything and cook for another 5 minutes on low-medium flame.
  5. Add cooked rice to the pan and mix all together and cook for another 1 minute on a low flame.
  6. Garnish with chopped cilantro and fried cashews on top. Serve hot with yogurt or raita.