Golden Cauliflowers

The Background: Sometimes steaming vegetables with salt and butter alone can get boring. Broccoli at least has its own color but how do you get a child to eat a white vegetable like cauliflower? Add a little color? That's just what this dish is: Cauliflower and potatoes with a hint of turmeric steamed with some spices to make it "nummy" good.

INGREDIENTS:
3 c. fresh cauliflower florets
1 ½ c. diced potatoes
1 pinch of asafoetida (hing) and whole cumin
Salt to taste
½ tsp. chilly powder
½ tsp. turmeric powder
1 Tbsp. cumin powder
1 large tomato, chopped
1 ½ tsp. coriander powder
1 tsp. garam masala
2 – 3 Tbsp. oil
Garnish: Chopped cilantro

METHOD:
• Sauté the asafoetida and whole cumin in oil. Add salt, chilly powder, turmeric
powder and half of the garam masala. Lightly fry for a couple of minutes.
• Add the chopped tomato and sauté for 3 – 4 minutes.
• Add the potatoes and cauliflower florets. Toss for 2 minutes and then add the remaining garam masala, coriander and cumin powder. Mix well. Add a little oil if mix looks very dry.
• Add a tight lid and saute on medium for 2-3 minutes. Lower the heat, cover and let steam-cook until vegetables soften. Stir occasionally and sprinkle a little water if required.
• Garnish with chopped cilantro and serve hot as a side item with main meal.

A Burst of Summer Soup

The Story: Paneer is Emilie's all time favorite. Palak (Spinach) Paneer is quite a hit because it combines her favorite color with her favorite cheese. I took the popular dish to a different level to make a thick (chowder consistency) soup by replacing the cheese with corn. The sweet yellow globules mixed with the green spinach reminds me of summer.

INGREDIENTS:
½ lb. frozen or fresh corn
1 large bunch of fresh spinach (or 1lb. frozen variety)
1 medium size onion
3-4 pods garlic
1-inch piece ginger
1-inch stick cinnamon
1 medium size tomato
Salt to taste
a pinch of sesame seeds
2 tsp. Sunflower kernel seeds or poppy seeds
½ tsp. sugar
2--3 Tbsp. oil, ghee or butter

Garnish: Heavy cream, grated cheese

METHOD:
• Chop (or thaw) the spinach and boil with very little salt in a saucepan with cover. Cook till soft.
• Let it cool slightly, and then make a semi textured puree in a blender.
• Grind the onion, garlic, tomato and chopped ginger with very little or no water.
Grind the cinnamon sticks, sesame seeds and sunflower kernel seeds into a dry
powder in a coffee grinder. Keep aside.
• In a saucepan, add oil, butter or ghee and fry the ground wet paste of onions, etc.
• Cover the pan and fry on medium heat.
• Stir from time to time till paste becomes drier and brownish-red.
• Add the ground spices (dry) along with the corn. Sprinkly a little water if needed.
• Cover and cook on low heat. When the corn is cooked, add the spinach puree, salt and sugar. Cover and let it simmer for five minutes on medium heat. Carefully open the lid to stir from time to time (it splatters, so be careful).

• Garnish (optional) While it is still warm, sprinkle grated cheese or a little heavy cream on top. Serve with Pita, Baguette or white rice.