Cauliflower Kheer / Gobi Ki Kheer Recipe / Cauliflower Payasam / Gobi Kheer

Cauliflower Kheer

Ingredients
Whole milk - 2 cups
Frozen cauliflower rice - 3/4 cup
Sugar - 2 & 1/2 tbsp
( or add to your taste)
Crushed nuts - 2 tbsp
( I used cashew nuts,pistachio and almonds)
Saffron - a generous pinch
Cardamom powder - less than 1/8 tsp
Ghee - 3 tsp

Gobi Kheer

Method
Heat ghee in a pan add the cauliflower rice and sauté till raw smell has disappeared completely.
Pour the milk and cook till the milk has slightly thickened.
Add sugar and cook for few more minutes or till the thickness you want.
Add the crushed nuts,saffron and cardamom powder mix and switch off the stove.
Serve hot!

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Thakkali Sadam Made With Cauliflower Rice / Tomato Rice With Cauliflower Rice / Thakkali Sadam / Tomato Rice

Thakkali Sadam with Cauliflower Rice

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard,Channa & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cinnamon - 1 small piece

Other ingredients 

Frozen cauliflower rice - 1 pack (12 oz /340 g)

Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Slit or chopped green chillies - 3
Grated ginger and Garlic paste - 1 tsp together

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)
Lemon juice - 1 tsp

Thakkali Sadam

Method

Heat oil & ghee in a pan and temper it with above ingredients.

Now add the onion,green chillies & curry leaves,fry till its light brown.

Add the tomato,ginger and garlic paste & fry till tomatoes are mashed and raw smell has disappeared, Now add the other spicepowders & fry for a minute.

Add the cauliflower rice,salt and garam masala,saute in low flame till rice is cooked.

Switch off the stove and squeeze the lemon,mix and serve hot with raita.

Tomato Rice

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Thai Lunch

Pad Krapow Kung 

Thai Shrimp Fried With Basil / Pad Krapow Kung

Pad Krapow Kung

Ingredients
Medium size raw shrimp cleaned - 20
Holy basil leaves - 1/2 cup
( add more if you want a strong flavour)
Garlic - 8
Diced onion - 1/4 cup
Red Thai chillies - 8
( I did not have so soaked 8 kashmiri chillies in hot water for 10 minutes)
Red chilly paste - 1/4 tsp ( optional)
( I added for extra hotness)
Brown sugar - 1 tsp heaped
Salt to taste
Oyster sauce - 1 tsp
( Today i did not use as i ran out of the sauce)
Fish sauce - 1 tsp
Soy sauce - 1 tbsp
Stock or water - 1/4 cup
Oil - 2 tbsp

Thai Fried Shrimp With Basil

Method
Crush red chillies,garlic and onion to a coarse mixture,keep it aside.
Heat oil in a pan add the crushed chilly garlic mixture and saute till raw smell has disappeared.
Add the shrimp and fry in high flame till colour changes.
Lower the flame and add the salt, brown sugar, soy sauce, fish sauce and sauté for couple minutes.
Add stock or water if the mixture is dry,cook till shrimp is cooked well.
Lastly add the basil leaves sauté and switch off the stove.
Do not cook too much once the basil is added you will loose it's flavor.
Best served hot with rice.


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Egg Avial / Mutta Thoran / Egg in Thick Coconut Paste

Egg Avial

Ingredients ground to a coarse paste
Grated coconut - 1/4 cup heaped
Whole pepper - 5
Jeera/Cumin seeds - 3/4 tsp
Chopped onion - 2 tsp
( you can add small onion )
Garlic - 1
Red chilly powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Curry leaves few
( Add very little water and grind it to a semi coarse paste,keep it aside)
Other ingredients
Eggs - 5
( Boil and cut into half)
Curry and coriander leaves for garnish
Water as needed
Tempering
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Chopped onion - 2 tsp
Chopped ginger - 1/4 tsp
Curry leaves few
Slit green chilly - 2

Egg Avial

Method
Heat oil in a pan and temper it with above ingredients.
Add the ground paste and saute till raw smell has disappeared.
Pour water to the consistency you want.
Put the cut eggs into the gravy cook till its thick.
Switch off the stove garnish with curry and coriander leaves.
Best served as side didh for plain rice or ulundhu sadam/urad dal rice.

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Lumch Menu Ideas

Paneer Pasta Salad With Spicy Cilantro Lime Dressing
Creamy Coconut Lime Tilapia
Fried Chicken In Honey sauce

Creamy Coconut Lime Tilapia Recipe / Fish Fillets In Coconut Lime Sauce

Creamy Coconut Lime Tilapia

Ingredients
Thick coconut milk - 250 ml
( I used tinned coconut milk)
Fish sauce - 1 tsp
Red chilly paste - 2 tsp
Lime juice - 2 tsp
Salt to taste
Brown sugar - 1 tsp
Grated ginger - 1 tsp heaped
Grated garlic - 6
Grated lemongrass - 1 tsp
Grated lemon zest - 1/2 tsp
Chopped spring onions - 1 tbsp
Sliced jalapeno chilly - 1 small
Tilapia fish fillets - 1 large fillet cut into  6 small pieces
( wash and marinate with some salt ,pepper powder and 1/8 tsp of turmeric powder for 10 minutes)
Coconut oil - 1 & 1/2 tbsp

Creamy Coconut Lime Tilapia

Method
Heat some coconut oil in a pan and place the marinated fillets and fry till colour changes to light brown on all sides,remove to a plate.
In the same pan add remaining oil and saute ginger,garlic,lemongrass and chillies till raw smell as disappeared.
Add the brown sugar,fish sauce and chilly paste saute for a minute and pour the coconut milk.
Check for salt and simmer for 2 minutes and add the fried fish and lemon zest cook for a minute and switch off the stove.
Lastly pour the lemon juice and garnish with spring onions.
Best served with sticky rice.


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Spicy Cilantro Lime Dressing / Spicy Coriander Leaf Dressing

Spicy Cilantro Lime dressing

Ingredients for the dressing
Chopped fresh coriander leaves - 1/2 cup
Chopped jalapeno chilies - 2 tsp
Garlic - 1 clove
Salt and Pepper to taste
Lime juice - 1 & 1/2 tbsp.
Olive oil - 2 tbsp.
Almonds - 15
( Soak it in hot water for 20 minutes and remove the skin)

Method
Take a mixi jar add all the above ingredients and blend to a smooth paste.
Add very little water if needed for grinding.

Click HERE for Pasta Paneer Salad With Spicy Cilantro Lime dressing.


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Pasta Paneer Salad With Spicy Cilantro Lime Dressing / Pasta Paneer Salad With Spicy Coriander Leaf Lime Dressing / Pasta Paneer Salad

Pasta Paneer Salad

Salad Ingredients
Chopped paneer - 1/2 cup
Cooked pasta of any kind - 1 cup
Chopped roma tomato - 1
Chopped spring onions - 1 tbsp.
Cooked peanuts - 1/4 cup
Chopped cucumber - 1/2 cup
Grated carrot - 1 medium size
Spicy Cilantro Lime Dressing as needed
Method
Take a wide bowl mix all above mentioned ingredients.
Add the needed dressing and gently toss.
Just before service drizzle some olive oil, chill and serve.

Ingredients for the dressing
Chopped fresh coriander leaves - 1/2 cup
Chopped jalapeno chilies - 2 tsp
Garlic - 1 clove
Salt and Pepper to taste
Lime juice - 1 & 1/2 tbsp.
Olive oil - 2 tbsp.
Almonds - 15
( Soak it in hot water for 20 minutes and remove the skin)

Spicy Cilantro Lime Dressing

Method
Take a mixi jar add all the above ingredients and blend to a smooth paste.
Add very little water if needed for grinding.

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