A very quick and simple week night side dish.
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A delightful week night side dish; quick, easy with a slight hint of spice. The cauliflower florets are cooked in the pan till tender and then sprinkled with nuts, dried fruits, green onions and some dressing.

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The Spring air smells good. Along with the change of season comes the colorful blooms of the pretty flowers & some fresh vegetables& fruits  in the market. The local market got crates of fresh corn & avocado. (I was somehow under the impression that the corns came during fall..) Anyway. we got quite a few of these. Today I saw Corn Salsa in Peter G’s (Souvlaki for The Soul) Blog. His pictures tempted me to make some salsa with the hass avocados & corn right away.

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I still haven’t got used to this crazy Texas weather. It was 65 degrees yesterday, and today its freezing 25 degrees. The kids have started the winter holidays. During these chilly winter evenings all I want to do is curl up at the corner of the couch with my cozy slipper socks, a throw and a good book.  The dinner can wait, but can it really? Well this is what happened…. Some parathas, some really hot stuffed jalapenos on the side & a bowl of yogurt. Quick & Simple.

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“Breadline Africa is an internationally registered charity that seeks out partnerships of hope and growth in Africa.” Breadline Africa launched its Blogger Bake Off, which is an online campaign aimed at connecting people to care, at getting bloggers to talk to their communities about poverty in Africa, and at having these communities to donate to Breadline Africa.

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Harissa is a traditional side with Moroccan and North African food. It is a potently spicy sauce, with the main ingredient being a lot of Hot Peppers. I make this very often for quite a few reasons. It is very easy to make, & the Harissa added to about anything charges up the taste. Add it to rice, salads, dips, couscous or any other sauce or sides and you have a tongue tickling sensational taste.

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Have you ever wondered how a certain dish can bear similarities, not just in various regions of one country but all over the world?  One time I was going to make some instant Dhoklas-(a steamed fluffy bread made of chick pea flour/besan), and I realized I had no citric acid/fruit salt, without which the instant Dhokla was not going to happen. But I did mix in some onions, hot peppers, tomatoes, spice and herbs and made a crepe out of the chick pea batter. This version is also called a “Vegetarian Omlette” or “Chila” in some parts of India.

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Garam means Hot, and Masala means Spice.

Garam Masala(Whole Spices)

Garam Masala is referred to a combination of different spices. They may be used whole or ground into to a powder. If its used whole they are usually added in the beginning of the recipe, and if used in the powder form, its sprinkled on the dish after its done cooking.

The hot in garam masala is not the same kind of hot as in hot green peppers. It actually are the spices which raises the body temperature. Therefore garam masala is used in very little quantity. I usually use about only 1/3 teaspoon of garam masala in a recipe for a serving of 4-5.

The following is the recipe for Punjabi Garam Masala. The spices may or may not be roasted prior to grinding. For this particular recipe, I do not roast the spices.

Ingredients:
2 tablespoons whole Coriander seeds
1 tablespoon Cumin
2 tablespoons small green cardamom
2 tablesoons cloves
2 tablespoons peppercorns
4 sticks of cinnamon, approx. 2″ each
3 Bay Leaves
3 Red Dried Peppers
1/2 teaspoon of nutmeg

Preparation:
Grind all ingredients dry in a spice or coffee grinder.

May be stored in air tight containers for many months.

Asafoetida

Asafoetida (Hing): This is sap from stem and root of a plant, dried into a hard resin. It has a very very strong aroma.
I personally use it in preparation of Lentils and Dry Fries.

Bay Leaves

Bay Leaves (Tej Patta): Dried bay leaves. They are browned in oil first increase the aroma.

Carom Seeds

Carom Seeds (Ajwain): These are pungent ( like Thyme), but looks like celery seeds. Very strong flavored. It also has good digestive properties.
I mostly use it when I make Parathas.

Cinnamon

Cinnamon (Darchini) This is actually dried bark of a tree. It’s an ingredient of Garam Masala.

Clove

Cloves (Laung): Cloves are dried up flower buds. Used as a part of Garam Masala in the ground form, or in the stick form in meats and vegetables.

Coriander Seeds

Coriander Seeds (Dhania): These seeds are actually dry seeds of the regularly used fresh cilantro. These seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder.

Cumin Seeds

Cumin Seeds (Jeera): Very commonly used and in various dishes. Its used both whole and dry roasted and ground.

Fenugreek seeds

Fenugreek Seeds (Methi) : Angular buff colored seeds having a slightly bitter taste. One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter!!
I use these seeds quite frequently, especially in the Makhani masala.

Fennel Seeds

Fennel Seeds (Saunf or Mouri): These look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth freshnersafter meals. Fennel is known for its digestive qualities.

Green Cardamom

Green Cardamon (Choti Elaichi) : These pods holds tiny little balck seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.

Cardamon Black(Badi Elaichi) : These are bigger than the small green cardamoms and black in color. Has a much stronger aroma.

Mustard Seeds

Mustard Seeds (Sarso or Rai): These are usually added to hot oil to season vegetables, lentils, rice and pickles. Mustard is also ground and used in cooking fish and vegetables in the Eastern part of India.

Nigella/Kalonji

Nigella (Kalonji/Kalo Jeera) : These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.

Nutmeg

Nutmeg (Jaiphal): These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly in biriyanis. Unlike in western countries, its almost never used in desserts in Indian cooking.

Panch Foron

Panch Foron: This is a five mix spice. “Panch” means “five”. The following are used in equal amounts:
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fenugreek Seeds
Fennel Seeds
This is extensively used in East Indian cooking.

Red Chilli Powder

Red Chilli Powder: This is ground up red chili powder.

Red Dry Chilli

Red Dry Chilli: This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat.

Saffron

Saffron (Kesar): This is probably the most expensive spice. Looks like tiny orange threads, these are actually the stigmas of a flower called crocus.
Adds beautiful flavor and color to rice dishes, gravies and desserts.

Turmeric

Turmeric: Turmeric is actually a ginger like rhizome in the raw state. The inside is orangish yelllow in color. The rhizome is dried and ground for the purpose of cooking. It gives the food a yellowish color. Turmeric is also known for its antiseptic qualities. Raw turmeric is often times ground into a paste and used to improve skin and complexion.

Mint Cilantro Chutney

Ingredients:

1. Coriander(Cilantro) Leaves : 1 bunch
2. Fresh Mint Leaves – Loosely packed ½ cup
3. Onion: 1/2 of a small one
4. Garlic: 6 cloves
5. Green Chilli Peppers: To Taste
6. Lemon Juice: 1/4 – 1/3 cup (Enough to make a pureed consistency)
7. Coconut: Shredded 2-3 tablespoons
8. Salt: To taste
9. Sugar: 1 teaspoon or to taste

Preparation:

Use only the pliable stalks and all the leaves of the Coriander bunch. Blend all ingredients above to a smooth consistency.