Cauliflower Gyro

This dish was inspired after a recent visit to the farmer's market. After tasting the incredible Gyro at one stall I could not get it out of my mind. So I decided to make a vegetarian version in my kitchen. This can also be called a fusion gyro :) since I used a Cauliflower curry as stuffing and instead of the Tsatziki sauce, I used Guacamole on one side inside of Pita and Hummus on other side inside of Pita bread.





Cauliflower Gyro
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Ingredients:

Pita bread cut in half : 4 halves

For the filling: Recipe source : a friend named Sudha from an online foodie group

Cauliflower florets: 15 numbers
Onion: 1 medium chopped
Garlic: 5 podschopped fine
Garlic: 1 inch, chopped fine
Tomato : 1 med chopped fine taking out seeds
Salt
Oil to deep fry or saute Cauliflower
Mint leaves for garnish

Spices to be ground:
3 red chilli (optional)
1 teaspoon poppy seeds
5 cloves
1 inch cinnamon
2 green cardamom
2 tablespoons sliced almonds

How I made it:



First add cauliflower in salted water for 15 minutes. Then deep fry Cauliflower florets or you may even saute it brown. Set it aside. Then in a pan add two tablespoons oil, a pinch of salt, heat to medium, add onion, garlic , ginger and saute until soft and translucent. Then reduce heat to low. While the mix gets cooking, powder the ingredients under the spices to be ground section. Add this to onion mix and add a tablespoon of oil and saute for two minutes. Then add tomato, and mix for 3 to 4 min until mushy. Check for salt. Then add Cauliflower to this and mix and then garnish with mint leaves or coriander leaves.

Fill two tablespoons (depends on the size of pita bread you use) of above filling in each pita half. Add 1 tablespoon guacamole to one side (top or bottom) inside pita half, and add 1 tablespoon hummus on other side inside pita half. Toast both sides of all pita halves and serve hot :)

Dhev Ummaan

This side dish is one of the most popular konkani temple feast dishes. You can find it along side Ghasshi, Dali Thoy , pickle, and other lipsmacking items all served to together in a particular order in even assigned spots on a large banana leaf. But temple feast or no, I just love this dish so much I could eat it with hot rice and pappad everyday :) 

Iam sending this to Srivalli's side dish mela:

http://cooking4allseasons.blogspot.in/2013/09/announcing-side-dish-mela-with-giveaways.html?m=1

here is the recipe:

Dhev Ummaan
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Ingredients

1 large taro root (you can google taro to find its image) its called Mande in konkani sliced into wedges or cubed

1 medium bitter melon (bitter gourd) (karathe) sliced thin

Potato (optional) : 1 small sliced into wedges

Water : Just enough to soak the veggies to cook almost

Thick Coconut milk (I used canned):  1.5 cups

To temper

3 Green Chillies slit
1 tsp mustard seeds
1.5 teaspoons cumin seeds
4 to 5 curry leaves
Hing
Salt a pinch to season oil
Oil 2 tablespoons

Spices

1/2 teaspoon amchur powder
Salt
Hing : 1/4 teaspoon

How to make

In a deep bottom wok, heat 2 tablespoons oil, and add mustard and cumin seeds. When they start spluttering,  add the rest of the ingredients under temper.

Now add taro root, bitter melon and potato and stir to coat with all tue temper seasoning.  Then add water,  salt and cook on a medium flame until its almost cooked all the way through. Increase heat to reduce the water content to almost dry. Them lower heat, add coconut milk and stir well. Then add amchur powder, hing,stir, and check for salt. Let it cook on low heat for a minute until it thickens a bit. Switch off , drizzle with a little coconut oil if desired to get that lovely authentic aroma of the Dhev Ummaan. Serve with hot rice.

Mint Thepla with Eggplant Patiala

The one constant thing I like about foodie groups on social networking websites is awesome recipes they share. I am a member of foodie group on such a social networking website. Learned so many new stuff. Theplas (a frequently viewed dish made by many members in that group) were one of them and Eggplant patiala (from a member Sudha) is another one which is now a regular once a week at my place now :)
I am sending the side dish Eggplant Patiala to Srivalli's side dish mela:

http://cooking4allseasons.blogspot.in/2013/09/announcing-side-dish-mela-with-giveaways.html?m=1
Ingredients:Mint Thepla :Wheat flour : 2 cups
Mint leaves: a handful
Yoghurt at room temperature: Enough to make a smooth dough (beware that the mint leaves add additional moisture so adjust the amount accordingly)
Onion powder to taste
Oil for greasing the thepla while roasting
Salt to taste
Eggplant patiala:
Source: This siteAround 10 small indian variety Eggplant (can try with 1 big regular supermarket variety too I believe)
Cumin seeds : 1 teaspoon
Onion: 1 medium sized slices thin
Tomato: two finely chopped
Turmeric powder: 1/4 tsp
Ginger garlic paste : 1 tablespoon
Chilli powder : to taste
Garam masala: a pinch
Oil: sufficient to roast eggplant until brown
Oil: Two tablespoons
Salt to taste
How to make:Mint Thepla:Mix everything to create a smooth dough. Let it rest for 20 minutes. Make small balls from dough. Roll roti from it and roast it on a hot griddle with ghee (optional) , oil. Done. Serve with Eggplant Patiala or raita :)
Eggplant patiala:Roast eggplant until slightly brown. Keep aside. In same pan add two tablespoons oil and add cumin seeds and onion, saute until fragrant and pink, add turmeric powder, ginger garlic paste and saute well for a minute or two. Then add tomato , chilli powder, and salt. Stir until mushy , then add Eggplant, and cook covered until its all cooked. Check for seasoning, add pinch of garam masala. Serve hot with Thepla :)
Note: The dough might get kind of too stiff if cold yoghurt is added. In that case if its too late into mixing , add slightly lukewarm water.