Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Pumpkin rice

I generally make this rice for my baby, but it can easily be a family meal as well, just adjust the quantities, add some salt and pepper and pronto you have a cross between a kichdi (Indian savoury rice porridge/ congee) and risotto that everyone in the family can enjoy

Ingredients
1/2 cup of rice
1 cup of butternut pumpkin roughly chopped
1 teaspoon of olive oil
1 small clove of garlic
1 tablespoon of chopped onion
3 cups of water
A pinch each of salt, turmeric and cinnamon.

The ingredients here have been dictated by things I have already introduced to my baby, or am trying to introduce, like the cinnamon. I also always try and add a pinch of turmeric due to its health benefits -  it is considered to be an anti inflammatory and anti bacterial however, you can choose to leave it out.

Method

Finely chop the garlic and onion. In a pressure cooker (makes life so much easier, if you do not have one, you may consider investing in one and the basic ones are very affordable and last a long time, if not, just use a saucepan and cook covered until all the ingredients are cooked through) add the olive oil and fry the onion and garlic for 1 minute. Add the pumpkin pieces, washed and soaked rice and stir for two minutes to ensure all the rice is coated in the oil. Add the spices if using and 3 cups of plain water. Close the pressure cooker and allow it to come to pressure on high heat. Reduce the heat and allow it to come to pressure again. Do not open the pressure cooker and allow the pressure to subside naturally, this ensures the rice keeps cooking and you end up with a thick, creamier dish similar to a risotto, without any of the hard work of adding and stirring in the stock one ladle at a time.

Open the the pressure cooker and stir the rice to break up the pumpkin pieces. If the consistency of the rice is not to your liking you can add some more water to thin it down or cook on high heat to thicken the rice.

Refrigerate or freeze any unused portion for later. If serving to adults, season with a grinding of salt and pepper, add some chopped chives and drizzle over some extra virgin olive oil.