cubes 3 cups (1 lb.) cauliflower florets ¼ cup red bell pepper, diced or sliced 2 teaspoons salt ½ teaspoon cracked black pepper ½ cup finely chopped tomatoes 1 tablespoon lime/lemon juice 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped cilantro 1 tablespoon canola oil, plus some for greasing casserole dish 1/3 cup Panko breadcrumbs (regular or gluten-free breadcrumbs work too)
canola oil 1 teaspoon cumin seeds 3-4 sage leaves, shredded by hand if large 2 teaspoons ginger garlic paste (3-4 cloves garlic & 1 inch ginger, grated) ¼ teaspoon ground coriander ¼ teaspoon ground red chili or cayenne pepper
In a large bowl, bring together the potato cubes, cauliflower florets, red bell pepper, tomatoes, lemon juice, salt and pepper, chopped mint and cilantro, along with ¼ cup of water. In a small sauté pan, heat oil and add the sage leaves, cumin seeds, ginger garlic and ground spices. Let the aromatics and spices cook for about one minute. Stir the spices into the potatoes and cauliflower mixture in the bowl. In a greased casserole dish, layer the 'aloo gobi' potatoes and cauliflower preparation. Mix the breads crumbs in a tablespoon of canola oil and sprinkle over the casserole as a topping. Bake at 400F for 40-45 minutes The top will have a golden brown crust. Serve the fresh hot Baked 'Aloo Gobi' Casserole as a side for your Thanksgiving Day meal or with any meat or vegetable entree.
dish gets its ingredients and cooking method from a popular rice and coconut preparation from the cuisines of south India where coconut is a large part of the diet. I've added pine nuts for a great crunch and toned the spice and aromatic mix in my recipe to global tastes. Save Recipe Print Ingredients 1 cup Basmati rice, brown or white, washed and drained 1/3 cup Desiccated coconut (fresh grated coconut can also be used)
pine nuts (or cashew nuts) 1 tablespoon Canola oil (use coconut oil or Indian clarified butter-ghee, if on hand) 2 teaspoons/3-4 cloves chopped Garlic 1 teaspoon grated ginger 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3-4 curry leaves (optional, if available) ½ cup sliced red onion 1½ teaspoon salt 1 teaspoon cracked black pepper 1 tablespoon lime/lemon juice
Wait forthe pressure to release. Although myself and theothers at home prefer to have Tiffin sambar with idlis, I prefer making this kosthu during weekdays as it gets done in no time while maintaining the sambar taste as well
I also spread it on fluffy dosas and enjoy them to heart’s content and if you happen to buy a bunch of spring onions to garnish the noodles and have no idea what to do with the rest, here is a subzi for you all so that you do not have to really waste the rest after all