Wednesday, March 11, 2009
BloggerAid is a community of bloggers trying to help relieve world famine and Joan’s event A Culinary Tour around the world is her great idea to make people sensitive to our world's biggest problem.
This week Joan is taking us to India and I chose a very simple recipe from 'The Frugal Gourmet on our Immigrant Ancestors'by Jeff Smith a book I enjoy a lot reading .
CAULYFLOWER AND SCALLIONS WITH BLACK MUSTARD SEEDS
2 small bunches of scallions
2 teaspoons black mustard seeds ( I know ! but I only found the yellow ones )
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon turmeric
Kosher salt to taste
1/3 cup warm water
1/4 vegetable oil (I used olive oil)
1/3 cup chopped fresh coriander or 8 fresh curry leaves (I used dries ones with the other spices)
Separate the caulyflower into 1 inch florets.
Trim the scallions an chop them including the green parts.
Mesure the spices and the water and keep near the stove.
Heat the oil in a wok over high heat and when is hot add the mustard, cumin and fennel seeds. Keep a lid handy since the seeds may splatter and sputter when added. When the seeds stop sputtering add the turmeric and the caulyflower.
Stir-fry the caulyflower until it is evenly coated with the oil.
Add the scallions, salt and water; mix and cover with a lid. Cook over medium heat and toss a couple of times until the caulyflower is soft, about 10 minutes. Uncover, fold in the coriander, and continue stir-frying until excess moisture evaporates and the caulyflower looks glazed about 5 minutes. Serve hot.
Buon appetito !