Gobi Kurma (Cauliflower in a rich curry sauce)

When I was a child, I had this strange repulsion towards cauliflowers and it had much to do with perhaps the shape the vegetable came in. And miraculously as I grew up, I became so fond of this vegetable that I started mixing it up with a whole bunch of other vegetables and spices and trying out random new recipes with it.

What I have here is a spicy curry based cauliflower side that goes perfectly well with rice or chapathis.

What we need to prep up for the dish:
1. 1 small cauliflower - cut out into large flowers
2. One big onion - chopped
3. 2-3 tomatoes - make a puree of the chopped tomatoes or use tomato paste that you find in the market
4. Garlic paste - 4 cloves of garlic
5. Green chillies - 4, split in the middle
6. Red chilli powder
7. Coriander powder
8. Cumin powder
9. Garam Masala
10.Salt

The Recipe:
In a pan, heat some vegetable oil and add chopped onions and the split green chilies and fry them till the onions turn golden brown. A salt to taste and add the tomato paste and cover with a lid and allow the two to mix. Keep it for 5 mins.

Add the cauliflower pieces to the pan and fry it along with the onion and tomato paste, till the cauliflower pieces start to soften. Also add the garlic paste and cover the pan with a lid. Covering the pan helps to hold the moisture in the cauliflower and hence helps it to cook faster. I personally do not boil the cauliflower before putting them to the pan, as it takes away the crispiness out of the vegetable and makes it break down when added to the onion-tomato paste.

Once the cauliflower starts to soften, add red chilli powder, cumin and coriander powder to the pan and add a cup of water and let it boil for 10 minutes. Add garam masala and serve. Enjoy with basmati rice or chapathis.

Alu Chingri Posto (Shrimps with Potatoes and Poppy Seeds)

I start with this recipe because this has two ingredients which I have loved ever since I was a kid. A traditional Bengali dish, best when served with rice. This can be cooked up as a partially dry side or as a curry.

Ingredients:
Potatoes: 3 to 4, cut into small pieces
Poppy Seeds
Medium sized shrimps: boiled and cooked, ready to serve
Black Caraway (Kalonji): 1 1/2 tea spoon
Chillies: 2 to 3, sliced
Turmeric Powder
Red Chili Powder
Salt


How do you go about it:
In a non stick pan add white oil. When the oil heats up, add 1 and 1/2 tea spoon of black caraway. Also add the cut potato slices on the pan and bring the flame down to medium. Add the sliced green chilies, salt and turmeric powder and fry the potatoes.

Grind the poppy seeds along with one fresh green chili and keep the paste ready. 

Once the potatoes get semi fried, add the boiled, semi cooked shrimps to the pan and stir so that the shrimps starts to fry. Shrimp when fried adds a beautiful flavor to the dish. Fry the mixture for about 5 to 10 mins on low heat. Add a little red chili powder if you like it spicy. Then add the poppy seed paste to the mixture and add very little water. Cover the pan and let it cook for about 10 mins. Every 3 mins, check for the water and ensure that the contents do not get too dried up.

If you want to serve this as a curry, add sufficient water and allow to cook for about 5 mins more. Otherwise, remove from heat and serve with white rice.