A Delectable Cauliflower Stem Chutney / Dip

It is the cauliflower season now and this chutney is prepared as a accompaniment with rice. Normally I used to use only the cauliflower part and discard the stems but today my mother shared this recipe. It was very tasty and simple to prepare too.

Ingredients

• 1 cup chopped cauliflower stem with leaves
• 2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• pinch of fenugreek seeds
• 1/2 tsp sugar
• little tamarind
• 2 tsp oil
• himalayan salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Select and pluck the tender stems of the cauliflower,wash them nicely  and chop them.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the chopped caulifower stems  and fry for 1-2 minutes or until it looses its rawness.

Once it cools add them to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl if you feel it is too thick add a little water.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice 

Note: 
1. Choose only tender cauliflower stems with the leaves as it will taste better.
2. Dont overcook the stems as they will loose the flavor

Ragi Masala Dosa With Cauliflower Filling

In a fast paced lifestyle with all the junk entering our system the only solution is to start your day with the healthiest breakfast. And there is no better grain like ragi to have. Its nutritional benefits makes me wonder why we indians are moving away from this wonder grain.This dosa has a earthy and nutty flavor unlike a regular dosa but a lot tastier. You must try it to believe it !!
Ingredients

• 3 cup ragi flour
• 1 cup rice
• 1 cup urad dal

Filling

• 1 cup finely chopped cauliflower
• 1/2 cup finely chopped onions
• 1/4 cup finelt chopped tomatoes
• 1/2 tsp chilli powder
• 1 tbsp oil
• salt to taste.

Procedure
Soak rice and urad dal for 4 hrs. Make a smooth paste with enough water. Add the ragi flour to it. Mix ricely with a spatula until all lumps dissapear. Ferment it overnight. Your dosa batter is ready for the next day.
For stuffing heat oil in a pan, add onions and fry till they become translucent. Then add cauliflower and sprinkle salt and cook till the cauliflower becomes soft.Add the tomatoes, keep stiring till it becomes soft. Add the chilli powder and chopped cilantro , mix well and switch off the flame and keep aside.

Heat tawa on a low flame , add one cup batter in the center and spread it nicely in a circular motion and spread one tbsp of  filling over it.Then increase the flame to medium and let it become crispy. Increase the flame to high for a few seconds for a golden crust, fold and serve hot with your choice of accompaniment.