Serves: 2
Ingredients:
Cauliflower, chopped small
Cooking Oil
Asofetida (Hing)
Turmeric (Haldar)
3-4 Curry Leaves (Limbdo)
Mustard Seeds (Rye)
Fresh Green Chilis, finely chopped or shredded
Juice of lemon, to taste
Salt, to taste
1/2 bunch chopped cilantro
Preparation:
1. In an iron skillet, warm some oil (1-2tbsp).
2. Add turmeric, asafoetida and curry leaves. Now add the shredded green chilis.
3. Next add mustard seeds. When you hear the seeds sizzle, add all the cauliflower.
4. Add salt, juice of lemon and mix well. Let it cook on low heat until cauliflower is soft.
5. Garnish with chopped cilantro
6. Eat with roti, daal and rice!
Culinary Medicine Tip: The use of Iron Skillet's in cooking is returning! Recently, using non-stick cookware has been popular, however there is always the concern of scratching the Teflon which will emit toxic fumes when used at high temperatures. Another great option is an iron skillet. Inspired by my mom, I bought myself one and use it for many of my dishes. The most obvious benefit of using an Cast Iron Pot/Pan is that it adds iron to whatever you cook (many of us are iron-deficient). It also provides even heat distribution so the food cooks evenly. It is non-stick by nature so you don't have to worry about using more oil/grease than you have to, and lastly - this is an investment that you won't have to replace for a very long time! Try one out and let me know what you think!
Ingredients:
Cauliflower, chopped small
Cooking Oil
Asofetida (Hing)
Turmeric (Haldar)
3-4 Curry Leaves (Limbdo)
Mustard Seeds (Rye)
Fresh Green Chilis, finely chopped or shredded
Juice of lemon, to taste
Salt, to taste
1/2 bunch chopped cilantro
Preparation:
1. In an iron skillet, warm some oil (1-2tbsp).
2. Add turmeric, asafoetida and curry leaves. Now add the shredded green chilis.
3. Next add mustard seeds. When you hear the seeds sizzle, add all the cauliflower.
4. Add salt, juice of lemon and mix well. Let it cook on low heat until cauliflower is soft.
5. Garnish with chopped cilantro
6. Eat with roti, daal and rice!
Culinary Medicine Tip: The use of Iron Skillet's in cooking is returning! Recently, using non-stick cookware has been popular, however there is always the concern of scratching the Teflon which will emit toxic fumes when used at high temperatures. Another great option is an iron skillet. Inspired by my mom, I bought myself one and use it for many of my dishes. The most obvious benefit of using an Cast Iron Pot/Pan is that it adds iron to whatever you cook (many of us are iron-deficient). It also provides even heat distribution so the food cooks evenly. It is non-stick by nature so you don't have to worry about using more oil/grease than you have to, and lastly - this is an investment that you won't have to replace for a very long time! Try one out and let me know what you think!
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