I know I should really stop moaning about the heat but it really is far too deserving of a good moan! 💦 You’d think it’s too hot for an Indian meal right? So here’s a recipe packed with all those gorgeous flavours but also quick, easy, healthy and refreshing! All you need are some fluffy chappatis and a bowl of raita to accompany it. Or dal and rice!
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Summer is officially here. Who cares if it's been raining non-stop for the last 24 hours. We've bought (and finished) our first watermelon of the season. So large, I had to stand on tippy toes to get a picture of it!
My husband likes working with big things and tools, so out came a giant knife and a huge bag of ice, and some rummaging in the fridge, clanging and whirring later (times like this I pretend I can't see or hear anything - best not to get involved for fear of giving myself a heart attack at the sight of the colossal mess that is my kitchen when Arunn is in it!), I'm presented with the most delicious glass of watermelon punch.
Here's his recipe that he was delighted to share.
I'm meant to be following my high protein, low carb diet assiduously. The truth of the matter, though, is that I love my rice and rotis and parathas too much. So I've been racking my brain about what a potential rice substitute could be. Then last week I experimented with cauliflower 'rice', and it's not the real thing of course, but it comes fairly close! What prompted me to think of messing around with cauliflower were two factors: I had one lying in the fridge and it didn't look like either of us had any other plans for it, and because cauliflower pizza bases are all a rage on Pinterest. So I figured, why not rice?
Here's my recipe, tell me what you think. If you have a low-carb rice substitute idea, do share!
Prep Time - 15 min
Cook Time - 40 min
Total Time - 55 min
- Cauliflower - 1 large
- Curry leaves - 1 sprig (10-12 leaves)
- Mustard seeds - 2 tsp
- Garlic - 3 cloves
- Green chillies - 2
- Break the leaves and stem off the cauliflower, wash and grate
- Peel and finely chop the garlic
- Wash and finely chop the chillies
- Heat 1 tbsp of oil in a frying pan on medium
- When hot, crackle the mustard seeds
- Then add the garlic and chillies and sauté for 2 minutes, until starting to turn golden brown
- Add the curry leaves and sauté for 30 seconds
- Add the grated cauliflower, turn over several times to ensure it's coated with the spices
- Sprinkle salt, and mix through again
- Cover and cook on low for about 30-35 minutes, turning over occasionally, to prevent it from sticking to the base. You may need to add a little water if you feel it's sticking. Try and avoid doing this though, and see if turning the heat down to low helps.
- The cauliflower rice is cooked when soft to bite