Homesick

Hello Food lovers!!

My name is Bhakti and I am an Indian in the US like many others. When I first came to America I was overwhelmed with all the responsibilities that fell on me. I grew up never having to step in the kitchen or do any household chores but all that changed. I sustained myself on pizza and sandwiches for the first few weeks but was missing home cooked food. So I decided to venture into my kitchen and try to cook. An expensive phone conversation with my mom in India led to my first dish and it wasn’t bad! I was inspired to try more and kept hoping that it wasn’t just beginners luck. I have been cooking for 5 years now (my mother stopped answering my calls after the 1st year, just kidding!!) and my husband and our friends seem to enjoy my cooking (at least they are kind enough to say that to me lol). I am glad I learnt to cook in America because it gave me a chance to try some fusion cooking as well. I had never experienced so many different cuisines before I came to America and that has played a big role in inspiring me to try new combinations of flavors.

I have been a lacto-vegetarian (no beef, no chicken, no fish, no eggs) all my life (..believe me!!) which some of my meat loving friends find hard to believe maybe because their idea of a vegetarian meal is a SALAD!! I hope to change that idea and provide vegetarian recipes that will pack a huge punch of flavor minus all the bad cholesterol. So if you are a vegetarian or trying to eat more veggies for any of the hundreds of health reasons, this blog is for you.

I would like to share a true story about my Romanian friend Bogdan who says he cannot live without meat. This was during my first year of cooking. One night he came to dinner and I made a grilled veggie burrito for him. He not only licked his plate clean but asked me if the burrito had bacon in it because it felt satisfying to him. I assured him I've never touched bacon in my life and he was amazed that a vegetarian meal could satisfy him. Vegetables are like blank canvases that lend themselves to unlimited flavor combinations

 With my blog I am attempting to connect with others in search of amazing vegetarian food that’s flavorful and satisfying. We all have days when we have a sudden craving for a certain kind of food we loved growing up and I am going to share my favorite eats here. My blog is dedicated to showcasing the recipes that I turn to when I am homesick as well as those that I learnt to love in America . I hope that my recipes will help transport you to India with frequent stops to other food wonderlands (gastronomically speaking).

The first recipe that I have chosen to share is a Roasted Cauliflower and Bell Pepper curry:

Ingredients:

1 Cauliflower (florets separated)

1 tomato (pureed)

1 bell pepper (any color, sliced)

1 medium onion sliced

2 tbsp oil

3 cloves

1 bay leaf

1 inch piece of cinnamon

2 green cardamoms

3 tsp cumin seeds

3 tsp turmeric powder

2 tsp red chilli powder

2 tbsp dhania jeera powder (mixture of coriander seeds and cumin seeds)

Pinch of hing (asafetida)

3 tsp garam masala powder (blend of ground spices, find it in ethnic food stores)

3 tsp Kasuri methi powder (dried fenugreek leaves, find it in ethnic food stores)

Salt to taste

Make paste:

1 clove garlic

2 inch piece of Ginger

2 green chillies (use less if you don't want it spicy)

Method:

Put the cauliflower florets in a baking dish, drizzle a little oil and salt. Bake it at 450⁰F for about 15-20 mins. (Traditionally my mom used to fry the cauliflower but it is healthier and tastier this way). In the meanwhile heat oil in a pan, add the cardamom, cloves, cinnamon, bay leaf and cumin seeds. When the seeds splutter, add hing (asafetida) and immediately add the sliced onions. Once the onions are brown add the tomato puree along with the ginger-garlic-chilli paste and allow it to cook for 2-3 mins. Now add the sliced bell pepper and salt. Let it cook for 2 mins. Add turmeric powder, red chilli powder, dhania jeera powder (mixture of coriander seeds and cumin seeds) and a little water. Cover and cook for 5 mins. Check the cauliflower and when it is ¾ cooked add it to the onions + bell pepper and cook for 4-5 mins. Add garam masala and powdered kasuri methi (dried fenugreek leaves), let it sit covered on low flame for 2 mins. This will allow the aroma of the garam masala to penetrate the cauliflower. Turn off the flame and sprinkle chopped cilantro and serve with roti or rice.

I enjoyed mine with a roti and some cucumber raita (will post recipe soon) to cool my mouth. 

Note: If you don't like spicy food reduce the amount of green chillies and the red chilli powder. If it is still spicy for you, add a touch of cream.

Tips: 

• To get the most flavor from kasuri methi (dried fenugreek leaves), dry roast it a little bit on low flame and cool it. Then take it in between your palms and rub it to make a powder.

• You can create variations by replacing the bell pepper with potatoes or peas or both. 

• The leftovers make excellent sandwiches, just add a boiled potato (adjust salt) to the cauliflower and roughly mash them together. Add some lemon juice and sugar (optional). Stuff it between 2 slices of bread, add a slice of cheese and toast lightly.