Fried Beef Potato with Cauliflower

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I never thought that these two veggies can be combined in a beef recipe but it sure tastes lovely. The fried beef savored the taste to both as you put enough water to make it a little less soupy. Anyway, I did this recipe as another concoction of a beef masala but lesser in spices since I just used cinnamon stick and mustard seed for this one.

A New Dish to like, Beef Potato with Cauliflower



The reddish color that you can see is the result of tomatoes and red chili powder. It’s up to you on how much you can add for the chili powder but a pinch of it will be enough if you don’t want this dish too hot and spicy. This time, no curry leaves allowed so that it will not taste like a beef curry but instead the scent of cinnamon with tanginess of tomato and beefy goodness of the meat will be the one to invigorate the veggies.

Still cooking that is why it was steamy hot


Here is the sample list of ingredients for this recipe:

Beef (cut into thin strips)
2 medium sized onions (chopped)
3 cloves of garlic
¼ teaspoon of mustard seeds
Cinnamon stick (½ inch)
Spring onions (chopped)
Turmeric powder (a pinch)
Coriander powder (1 teaspoon)
Chili powder (½ teaspoon)
1 green chili
Lemon (one piece, squeeze)
Salt to taste
Soy sauce (2tbsp)
Beef bouillon (1 cube)
Ground black pepper (a pinch)
Water
Vegetable oil
Cauliflower (cut)
Potato (1 medium sized, quartered)
Tomato (1 medium sized, chopped)

Preparation/ Method on cooking Fried Beef Potato with Cauliflower:

Step 1: Marinate the Beef: Combine the following ingredients for the beef (salt, ground black pepper, lemon juice and soy sauce). Keep aside for 30 minutes before frying.

Step 2: Once your marinated beef is done, heat the pan and put the beef in. Let the juice come out of the beef and let it dry before putting the oil and fry the beef.

Step 3: Set aside the beef in the pan and put the following: mustard seeds, cinnamon stick, garlic, onions, chopped spring onions and tomatoes. Sauté them well and put turmeric powder. Next step is the green chili, coriander powder and chili powder. Stir them all together with the beef so that it will get the flavor in. Put the flame into medium to slow heat as you stir the beef.

Step 4: After 2 minutes you can now add water into the beef and put the beef bouillon cube. Simmer for another 5-8 minutes before placing the potatoes in. Check the potatoes if they are tender enough before putting the last veggie which is the cauliflower.

Step 5: Put salt if the taste is not yet enough. Do not overcook your veggies meaning cauliflower will only take 3 minutes of cooking on a covered pan.

I do hope you enjoy preparing this dish. It’s all up to you to adjust the measures I gave since it is your tongue that will be the judge to your own home cooking. Most of all, enjoy cooking this for your family.

Cauliflower Cabbage Curry

This is not what you typically think of curry like what you do for chicken. Since it’s a veggie recipe today, I did name it curry because I have included fresh curry leaves into it. Curry leaves have strong scent and it will influence the taste of a dish once you have added it. I haven’t seen or used curry leaves in my country because there was none available in the grocery or market. I just came to know about this wonderful herb when I came to live here in India.

Cauliflower cabbage curry recipe for vegetarians


If you’re vegetarian, you might as well like to try this recipe because it’s perfect and easy to prepare. Not unless you would like a non vegetarian meal, you can add fried fish into this lovely veggie curry and it will also be great. Since I am not familiar with most fishes here in India and I am really avoiding (honestly!) to eat fish because of its mercury content which will not be good for my pregnancy, I just opted to use fish broth cubes which I have taken with me here in India.

Anyway this meal consist of Indian spices but not chili or spicy to the tongue. You are the one to control the level of spice or chili content if you want more challenge to this dish. Here is the example list of ingredients needed for Cauliflower Cabbage Curry:

Cauliflower
Cabbage
Curry leaves (fresh, 5-6 pieces)
Onion (2 medium sized, chopped)
Green/Red chili- 2pcs.
Garlic- 2-3 cloves
Mustard seeds- 1 teaspoon
Turmeric powder- a pinch only
Coriander powder- 1 teaspoon
Chili powder- ½ teaspoon
Cumin powder- ½ teaspoon
Fish broth cube – 1
Salt-to taste
Ground black pepper- to taste
Vegetable oil
Water

Easy to prepare Cauliflower cabbage curry


Procedure on how to prepare/ cook Cauliflower cabbage curry:

Step 1: Heat the pan and put oil and once the oil is ready you can now put cumin powder and mustard seeds into it. Once the seed crackles, the next step would be sautéing your garlic.

Step 2: If the garlic is light brown in color you can now add the onions. Sauté it well until it becomes translucent and put turmeric powder and salt into it. After this, you may now add the green and red chili and your curry leaves.

Step 3: Next step is to put the coriander powder and stir well so it won’t stick at the bottom of the pan. After this you can now put the cauliflower. After 2 minutes, you can add 1 teacup of water and put the fish broth cubes. Wait for another minute before you put the cabbage strips and check the taste. If it needs more, then just sprinkle some salt and ground black pepper into it.

Step 4: Put the heat from medium to slow flame and do not overcook your veggies. If you have left over fried fish, you can include it in this dish and skip the fish broth cubes. I suggest that you use round scad (galunggong), fried milkfish or fried tilapia fish in this recipe. Hope to keep you posted for more recipes, Bon Appetit!

Cauliflower with Shrimp

What’s this an experiment? This is what hubby told me when he saw what I have cooked. Well I said I don’t know what to do with the cauliflower and since shrimp can be sautéed with this veggie I said why not try it, after all it would still be palatable. Not because he wanted to annoy me and insult what I have cooked for him, but it’s always his routine to ask me what I call the recipe particularly if he is not familiar with it. He knows that I cook Filipino dishes and one of his favorites was Sinigang and Adobong Manok.


Sauteed Cauliflower with Shrimp



Anyway, nothing too much too fancy about this dish since it does look the same or almost near to Chopsuey which if I have carrot, sweet peas, French beans and mushroom, I would go and divert my cooking into such. But as for the moment that these were just my ingredients, I decided to just sauté the shrimp along with cauliflower.

I don’t intend to put too much water in my veggie meal. It’s just not my cup of tea I guess when it comes to such recipes. Probably if I were to prepare a soup and something like that, it is already common sense to see water and your ingredients swimming along with it.
Filipinos can eat a meal even if they don’t have soup or if the dish is not that watery. But my husband is not used of eating such dish since his mother got him used of watery food. I call it watery which means even a curry meal, for them it float with water, not just ample enough for a sauce or creamy texture, but a lot of it. Not all curries are the same when you cook it especially if its vegetable curries.

Now what I did with this recipe was just sauté the shrimp with garlic and onion. After that I sprinkle a bit of turmeric powder and put the green chilies to make the dish a bit spicy than usual. After this I put the cauliflower and some water. I just seasoned it with fish sauce and then sprinkle ground black pepper. It does not take much to cook this veggie but you need to cook the shrimp well. You can also put some shrimp broth cubes if you like and add more water if you like. You can’t go wrong in this recipe, it’s just easy to prepare.

Mackerel Fish with Cauliflower

Mackerel Fish with Cauliflower

This recipe I got from my mother in law although she didn't instruct me how to cook it, but as
to what my eyes can see on how she gives this meal to us every time we go for a short vacation, I just kept thinking why not try and experiment. Now this meal is somewhat the same like the rest of the spicy foods I got since the ingredients were just the same although my preparation for fish mackerel will be different.

Ingredients:

2 pieces of mackerel fish slices into two
1/2 kilo of cauliflower
asoefitida
3 tbsp oil
red chili powder (2 tsp)
turmeric powder
onion
ginger-garlic paste
cumin powder
coriander powder
1 fish broth cubes (knorr or maggi)
2 tbsp tomato puree
salt
ground black pepper

Preparations:

Fry the fish on a separate pan and set aside. Heat the oil and put the cumin powder first and then sprinkle a bit of asoefitida. The next thing that you need to do is put the onion and put salt and a pinch of turmeric powder into it. If you see that your onion is golden brown, then put the coriander powder and the tomato puree. After this you can now put your cauliflower and then put the knorr fish broth cubes and put an ample amount of water that you desire. If your cauliflower is half cooked then you can now add the fried mackerel fish into it. Simmer for 8-10 minutes on a medium to slow flame. Taste the food, if it needs more flavor, then just add some salt and ground black pepper.
You don't need to let the fish swim in too much water for a soup. Just enough water to keep this dish tasty.