Easy Cooking for Busy Folks

All about cooking food the fast, easy way w/o loosing taste & nutrition.

Archive for April, 2009

Cauliflower Fry

Posted by Dipti Shah on April 6, 2009

Thanks to the creepy worms found in cauliflower in India, it was never made nor eaten at my mom’s & MIL’s place. My mom & MIL have taken vows never to eat it again in this lifetime.


So basically I never knew how to cook this veggie UNTIL NOW. So it’s understandble when I say that I avoided cooking cauliflower till now. But when my friend turned up at my door early saturday morning with a bag of cauliflower , I couldn’t think of any excuses to turn down this warm gift. She even showed me how to cook this when I told her my inability to cook this beautiful fresh, big, Lilly white cauliflower.

This is how I made Cauliflower Fry (Gobi Fry)for the first time this Saturday…….


  • 1 medium head cauliflower (approx. ¼ lb)
  • 3 garlic cloves
  • 1-inch ginger
  • 1 tsp oil
  • ½ tsp cumin seed
  • ½ tsp mustard seed
  • 2 thai green chillies, split lengthwise (depends on how hot you want the fry)
  • 5-6 curry leaves
  • Black pepper freshly-ground
  • 1/2 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp Red chilli powder
  • 1 tblsp coriander powder
  • Salt as per taste
  • 1 tblsp fine chopped coriander leaves or parsley


  • Peel and finely chop the garlic and ginger.
  • Cut the cauliflower into florets.
  • Heat oil in a pan and season it with cumin and mustard seeds.
  • As soon as the mustard seeds begin to pop, add hing, garlic, ginger, chillies  & curry leaves.
  • Add all dry masalas & fry well taking care that the masalas don’t burn.
  • Add cauliflower florets & fry for 5-7 minutes until the cauliflower is lightly browned(add drops of water if it begins to stick).
  • Then put salt & mix well.
  • Mix well and cook until cauliflower is cooked as desired.
  • Once done transfer to serving bowl & garnish with finely chopped fresh coriander leaves or parsley


  • If you want the cauliflower to be crunchy, don’t cover the pan with lid & also don’t add any water.
  • If you want the cauliflower to be soft, add 3-4 tblsp water after the salt step & cover the pan with lid until done.

Alu Gobi or Mutter Gobi


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Slow Cooker Rice Kheer (Rice Pudding)

Posted by Dipti Shah on April 1, 2009

My daughter loves this & she wanted me to add this to our blog.

The food blog has now become her’s too. She wants to give her inputs & also wants to help cook.

Rice Kheer (Rice Pudding), a delicious pudding made of only 3 main ingredients. Very simple to make & tastes yummy

Keeping in tune with quick cooking, I tried this in a slow cooker. toss, mix & forget for 2 hours.


  • 7 cups milk
  • 1 cup Uncooked Rice
  • pinch of salt
  • 1 cup sugar
  • 1/2 stick of unsalted butter
  • 1/4 cup slivered blanched almonds
  • 1/4 cup raisins
  • 1/2 tsp Cardamom powder
  • 1/4 cup heavy whipping cream


  • Wash and rinse rice.
  • Put butter, rice & 6 cups of milk in the slow cooker. Cover and set ‘High’. Wait 45 minutes
  • Stir to make sure that rice are not clumping together. Continue cooking covered for 45 minutes at High. Stir.
  • Cook at High covered for about one hour.
  • Add cardomon powder, almonds & raisins. Mix well.
  • At this point, check for sugar & add more if needed.
  • Cook at High covered for about 3/4 hour. Add whipping cream & cook for about 1/4 hour.
  • Longer you wiill cook, thicker will be the pudding.
  • Turn off. Let it cool and refrigerate. Serve chilled.

Posted in Dessert | Tagged: , , , | 2 Comments »