Meatless Monday Indian Dinner Plate.

Hello, foodie world greetings­čÖĆ today for Meatless Monday we enjoyed the Indian dinner plate. It is with cauliflower potatoes in red gravy, jeera rice /cumin rice, and chapati/Indian flat bread without yeast. Sunday was my fasting day for a special religious day. After fasting the next day have some special food to make for dinner this is an Indian tradition. Normally for summer, we take light dinners.


Dinner for Monday.


First, we start with cauliflower potatoes.


Ingredients:
10 cauliflower florets, cleaned and soaked in hot salty water.
2 tomatoes
2 tbsp cooking oil.
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric
1/2 tsp paprika or Kashmiri chili powder.
2 -3 cm fresh ginger
1 bay leaf
1 tsp salt or for taste.
5 potatoes
1 medium-size onion
20 cashew nuts soaked in the water for 1 hour
1 tsp rock salt.
1 small green chili
1 tbsp fresh coriander leaves
1 tbsp frozen fresh coconut.


cut tomatoes and onion clean and peel ginger discard water from the cashews. Then make a paste of onion using a mixer or grate the onion. remove that and
make a separate paste of tomatoes, ginger, cashews, and green chili

Peel and clean potatoes and cut them into chunks or slices.


Using 1 tbsp oil fry the florets of cauliflower on medium heat. When they are roasted properly take them from the frying pan and keep them aside. .in the same pan fry the potato slices until about 80% cooked. remove them from the pan and keep them aside.


In the same pan warm 1 tbsp oil and add 1 bay leaf and onion paste. stir it until it turns a golden color and becomes nicely aromatic. keep the heat medium to avoid burning the onion. when it turns a golden color stir in the tomato paste.


there will be some paste remaining in the mixer pot. just add some water and stir, then pour this into the pan. add all the spices: coriander, turmeric, garam masala, chili powder, and cumin powder, and stir over medium heat. (this is a little time-consuming process.) until it becomes dry and starts to emit oil.


Now add 2 cups of water to it and cook the paste for 5 minutes. discard the bay leaf. add potato slices and salt according to taste.


After adding potatoes cover the pan and cook for 4-5 minutes. potatoes are cooked.
Add the cauliflower coat them well in the gravy and cover and cook for another 4-5 minutes.
Cooking on medium heat is avoid burning cashew. On high heat, the cashew in the paste makes a very quick burn.


Here our cauliflower potato is ready. just top with some chopped fresh coriander and grated coconut.

Making rice:
1 cup basmati rice
1 pinch of salt
1 pinch of turmeric
1/2 green chili
10-15 cashews
1 tbsp oil
1 tsp cumin seed.
wash and cook rice with turmeric and salt. (for 1 cup rice 2 cups water. it depends on what quality rice we use) in a saucepan heat the oil and add the green chili, cumin seeds, and cashews. when the cumin crackles and cashews turn golden add them to the cooked rice. Stir it very softly to avoid breaking the rice.

Making chapatis:

1 cup multi-grain flour
1 pinch of salt
1/2 cup water
1 tbsp oil
Make the dough by mixing flour salt and water. let it rest for 10 minutes. kneed until it gets softer. make balls the size of golf balls.


Roll them in small rounds spreading a few drops of oil fold them in the triangle.
and again roll them in the round shape around 1/4 cm thick.


Cook them in the frying pan on both sides brushing lightly with oil.

Here are the chapatis or Indian flatbreads.


We use this plate for dinner but in India, it is lunch.

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