Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Rack of Cauli – Served with A Coconut & Tamarind Jus

I am very excited to share this with you, I’ve had the name for this recipe for quite some time now along with a mental presentation.  There is no better feeling than magically materializing a mental prep which tastes just as good as it looks…Adding that special je ne se qua, is the name 😊  So this is my recipe for a Rack of Cauli Served with a Coconut Tamarind Jus ….How about that? Narce rite 😉

rack-of-cauli-by-videhi-sivurusan

This is how ….

Preparation:    15 minutes  Cooking time:  30 minutes     Serves:  4

INGREDIENTS

2 medium cauliflower heads (about 300 grams each)

2 cups (500ml) mixed vegetable (broccoli, carrots and peas) steamed

3-4 tbsp coconut oil (replace with oil of your choice)

2 star anise

1 off 5cm piece cinnamon stick

¼ tsp mustard seeds

1 sprig curry leaves

1 medium onion roughly chopped (1 cup 250ml)

4-5 green chillies roughly chopped up (adjust amounts according to heat tolerance)

2 bay leaves

3-4 cloves garlic (peeled & roughly chopped)

1 tbsp (15ml) ginger roughly chopped

1 cup (250ml) finely diced tomatoes

½ tsp (2.5ml) dried thyme or 1 sprig fresh thyme

1 tsp (5ml) garam masala

1 tsp (5ml) turmeric powder

1 tsp salt

1 can coconut milk lite

1 tbsp (15ml) tamarind

60 ml water

Chili powder (optional) seasoning (1 tsp 5ml)

Pea shoots to garnish

Let’s Cook 🙂

Remove the outer leaves from the cauliflower, rinse and soak in boiling salted water for 8-10 minutes

Slice each cauliflower into two pieces and steam in a vegetable steamer for 5 to 8 minutes.  Once soft but still firm, remove and keep aside.

Steam mixed vegetable and keep aside.

Soak the tamarind in 60ml water remove the pulp and keep the extract aside.

Heat the oil in a pot.  Toss in the mustard seeds, curry leaves, star anise and cinnamon stick.

As soon as the seeds pop and leaves splatter

Add the onions, fry for a minute or two

Toss in the bay leaves, garlic and ginger – fry until the onions are golden brown.

Throw in the tomatoes, thyme, garam masala, turmeric powder, and salt – give it a good stir and cook until the tomatoes melt and are cook through  – 12 -15 minutes.  When cooked remove from the pot and allow to cool at the same time remove the star anise, cinnamon stick and bay leaves (Try to leave back as much oil as you can).  When cold enough, grind this into a smooth paste in a food processor.  Remove and keep aside in a bowl.

Lightly season with cauliflowers pieces with some salt and chilli powder and fry them in the same pot you cooked the wet masala in, until they are lightly charred and golden brown.  (you may add extra oil if needed)

In other pot – add the ground paste and coconut milk and the star anise, cinnamon stick and bay leaves.  Bring this to a boil.  Add the tamarind extract and simmer for 10 minutes until the gravy thickens.

To serve:  spoon some jus (gravy) on a plate, place the cauliflower in the centre and finally spoon over more jus on the cauliflower.

Scatter some steamed vegetable on the plate

Garnish and serve

*Tasty Tip:  you may serve this with rice or breads of your choice

 

 

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