We are back from our 3 week whirlwind trip to India. We had a wonderful trip back home. Being surrounded by family, relatives, chatter and most importantly good food we did not realize how fast time flew. The only complaint we had (as usual) was that 3 week vacation was a short time to savor the good times.
If you have noticed the not so frequent post updates on this blog during that time, then the trip is the reason. Thank you for continuing to visit my blog and leaving your precious comments. I hope to catch up with the other blogs soon.
I am still getting over the jetlag and the feeling of depression of being away from family. I still need to catch up on lots of pending stuff and hope to resume with normal blogging soon.
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Along with baked potato fries, baked cauliflower/ oven roasted cauliflower is something that I make often. I make this when I am pressed for time and need a quick side dish for dinner. Quite frankly this does not require much baby sitting. All that is required is to chop the cauliflower into florets, season it and then bake it in the oven.
We usually have this as a side item along with yogurt rice or daal rice. The kiddo likes this very much and so I pack some for him for his school lunch.
Note: You can substitute any seasoning of your choice. Replace turmeric with basil/thyme/oregano etc, you can also add onion powder, garlic powder etc and so use your imagination 🙂 This is not dry, but crispy on the edges and soft in the inside.
Adapted from: Eggless Cooking
- 1 medium cauliflower
- 1 tsp chilli powder
- 1/2 tsp turmeric (substitute with onion powder/garlic powder/basil/thyme…..your choice)
- salt to taste
- 2-3 Tbsp oil
1) Pre-heat oven to 400 F.
2) Chop the cauliflower into florets and then wash and pat dry them. Make sure there is no water left.
3) In a bowl, mix the florets along with oil, turmeric (any seasoning of choice), chilli powder and salt.
4) Grease a baking sheet and then spread the coated cauliflower evenly on the sheet.
5) Bake for 20-25 minutes, tossing it around every 10 minutes until the outside is slightly browned.
One of our favorite things to eat at a Mediterranean/ Greek restaurant is dolmas and the falafels….no wait dolmas and tabouli…hmmm maybe hummus and pita bread. What ever it is this is one cuisine in which we eat only the appetizers and yet feel filled and content. What is not to like about an assortment of Hummus, falafel, Babaganoush, Tabouli, dolmas, and pita bread all offered in one plate, right?
Wait a second, did somebody say, what are Dolmas? Dolma in Turkish simply means “to be stuffed”. Dolmas are grape leaves traditionally stuffed with a mixture of rice and or meat and then cooked. They are a specialty of Middle East and parts of the Mediterranean region and are served as appetizers. The vegetarian/meatless ones are usually served cold and the one with meat warm.
Speaking of Dolmas, we ventured into making them at home thanks to DH. Compared to the two of us DH is adventurous when it comes to prepared new foods at home. Left on my own, I would have never tried making this myself and would have been content eating the store brought one’s even if they were drowned in vinegarL.
Anyway, we tried this at home after looking at some videos and recipes online. Contrary to what we had imagined this is not all that complicated to make. For a first attempt, this came out better than what we had expected.
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