Cauliflower Sukka

This is an everyday cauliflower recipe that’s been slow roasted on the stove. The cauliflower gets caramelized and roasted and it tastes crunchy and delicious. Traditionally Cauliflower is deep fried for sukka but I usually pan fry as it is healthy and I like it too. This is a very simple recipe. All the ingredients are added together in the pan and slow roasted for 30-40 minutes until the Cauliflower is nicely roasted. Here is how to do dry roast Cauliflower sukka recipe.

Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the chopped onions, diced Cauliflower florets, finely chopped curry leaves, finely chopped green chillies, finely chopped red chillies, salt and sugar. Saute for couple of minutes.

Keep the flame on low and cover the pan with a lid and cook for the next 10 minutes covered. Do not add any water. The moisture from the Cauliflower would suffice. After 10 minutes, remove the lid and let it roast well for the next 30 minutes. Its important to keep the flame low else the cauliflower will burn. Keep sauteing once in a while.

Once the Cauliflower is nicely roasted but firm, add in the coriander leaves and saute for a minute to combine.

Remove from heat and serve.

• 3 teaspoon Vegetable oil
• 1/4 teaspoon mustard seeds
• 1 onion, finely chopped
• 500 grams Diced Cauliflower florets
• 4 sprigs curry leaves, finely chopped
• 4 green chillies, finely chopped
• 3 red chillies, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 5 sprigs coriander leaves, finely chopped

1. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the chopped onions, diced Cauliflower florets, finely chopped curry leaves, finely chopped green chillies, finely chopped red chillies, salt and sugar. Saute for couple of minutes.
2. Cover the pan with a lid and cook for the next 10 minutes covered.
3. After 10 minutes, remove the lid and let it roast well for the next 30 minutes on low flame. Keep sauteing.
4. Once the Cauliflower is nicely roasted but firm, add in the coriander leaves and saute for a minute to combine.
5. Remove from heat and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Side dish - Stir fry
• Cuisine: Tamilnadu

• 3 teaspoon Vegetable oil
• 1/4 teaspoon mustard seeds
• 1 onion, finely chopped
• 500 grams Diced Cauliflower florets
• 4 sprigs curry leaves, finely chopped
• 4 green chillies, finely chopped
• 3 red chillies, finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 5 sprigs coriander leaves, finely chopped

1. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the chopped onions, diced Cauliflower florets, finely chopped curry leaves, finely chopped green chillies, finely chopped red chillies, salt and sugar. Saute for couple of minutes.
2. Cover the pan with a lid and cook for the next 10 minutes covered.
3. After 10 minutes, remove the lid and let it roast well for the next 30 minutes on low flame. Keep sauteing.
4. Once the Cauliflower is nicely roasted but firm, add in the coriander leaves and saute for a minute to combine.
5. Remove from heat and serve.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Side dish - Stir fry
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/cauliflower-sukka-dry-cauliflower-roast-recipe/

If there is one recipe that I have made a zillion times and still not tired, it would be this Italian Almond Nut Biscotti. It was my number one selling item during my home catering business days. This recipe is very very special to me. I adapted this recipe from my very old autographed cook book, Dessert Circus by Jacques Torres . Jacques Torres in his book mentions that he learnt this recipe when he worked for Sirio Maccioni of Le Cirque. He learnt it in Italy in a small town called Montecatini. Traditionally, the Italians bake biscotti two times to produce a hard cookie that they like to dip in sweet wine. This recipe has been adapted so the cookies are not quite hard and are great by themselves or to be dunked in coffee. I have made kilos and kilos of this biscotti for my clients. Just try it once and you will be hooked. This recipe is in grams. I like to weigh my ingredients for baking as its more accurate and gives consistent results every single time.

Here is how to do it. We will be using toasted nuts for the recipe. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting the nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.

Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough.

Chop the toasted nuts coarsely. Add the cooled, chopped toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.

Remove the dough from the mixing bowl and place on a plastic cling wrap surface. Divide the dough into two equal pieces. Wet your hands and roughly roll each piece into a log with your hands.

Cover the dough with cling wrap and nicely roll the dough. Use the palms of your hands to roll to create an even log that measures about 12 inches – 1 to 1 1/2 inches in diameter. Each rope should be even and fit on your baking sheet lengthwise. Roll firmly to remove any trapped air bubbles.

Refrigerate the dough for a minimum of one hour up to overnight. I always refrigerate the dough overnight. I feel the flavor improves tremendously.

Preheat the oven to 350°F (175°C).

Place the biscotti ropes on a parchment paper-covered baking sheet. Bake until golden brown, about 30 minutes. Remove from the oven and let cool slightly on the baking sheet.

Use ONLY a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. Place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes.

Store in an airtight container at room temperature for two to three weeks.

• 100 grams Whole Almonds
• 50 grams Whole pistachios
• 100 grams Cold unsalted butter
• 150 grams Granulated sugar
• 250 grams All-purpose flour (Maida)
• 1 teaspoon Baking powder
• Grated zest of 1 lemon
• 2 large eggs
• Pinch of salt

1. Preheat the oven to 300°F (150°C). Spread the almonds and pistachios evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
2. Place the remaining ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well combined, about 5 minutes; the mixture will hold together in a soft dough.
3. Chop the toasted nuts coarsely. Add the cooled, chopped toasted nuts and mix until they are evenly incorporated, about 1 minute. If you are using a hand-held mixer, you may want to knead in the nuts by hand to avoid burning out the motor of the mixer.
4. Remove the dough from the mixing bowl and place on a plastic cling wrap surface. Divide the dough into two equal pieces. Wet your hands and roughly roll each piece into a log with your hands.
5. Cover the dough with cling wrap and nicely roll the dough. Use the palms of your hands to roll to create an even log that measures about 12 inches – 1 to 1 1/2 inches in diameter.
6. Refrigerate the dough for a minimum of one hour up to over night.
7. Preheat the oven to 350°F (175°C).
8. Place the biscotti ropes on a parchment paper-covered baking sheet. Bake until golden brown, about 30 minutes. Remove from the oven and let cool slightly on the baking sheet.
9. Use a serrated knife to slice the biscotti on a diagonal into 1/2-inch thick cookies. If you do this while the biscotti are still warm, they will not crumble. The biscotti will harden as they cool. Place the slices on a baking sheet and bake at 300°F (150°C) for another 10 to 15 minutes.
10. Store in an airtight container at room temperature for two to three weeks.

Notes

You can add 1/4 teaspoon anise seeds if you like the flavor of Anise.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 90 mins
• Cook Time: 45 mins
• Category: Snacks, Sweets
• Cuisine: Italian