Life is a lot of work. What is it that gives us the strength to continue when we are tired and burned out? Sometimes an inspirational idea can help us renew ourselves and be filled with strength to fulfil our life’s purpose. I was in a verge of leaving the culinary world, in this juggling of unsocial hours in hotel industry. The one phone call from my old school mate Mr Paul Bright, all the way from Johannesburg was a reason for this food blog and way back to this industry. Thank you, Paul Bright for this U turn. The root of all inspiration is the idea that our lives are meaningful. When you have the feeling that your actions are meaningful, you will become filled with strength and vigor to fulfil our life’s purpose.
The art of plate presentation is one of the most intriguing. Creating a visually stunning “picture on the plate” and hearing “Wow! That’s beautiful!” brings a great sense of creative satisfaction…so long as the next comment should be “It tastes even better than it looks!”
We are doing Poriyal today a dry vegetable dish from South India. It is served as a side dish to rice and indispensable in South Indian lunch. My Mother frequently prepares cauliflower based recipes. This is a simple quick and easy dish to prepare.
Preparation time: 10 minutes
cooking time: 15 minutes
Cauliflower – 1 medium-sized cut into small florets
Vegetable oil – 4 table spoon
Mustard seed -1/4 teaspoon
Pearl onion – 10 sliced
Dry red chilli – 1
Green chilli 1/2 chopped fine
Curry leaves – 1 sprig
Crushed whole pepper corns – 4-6
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 – 1 tsp
Coriander leaves chopped to garnish.
Salt – To taste
- Heat oil in a deep pan.
- Splutter mustard seeds and add the dry red chillies.
- Add the pearl onions and chopped green chillies. Stir in the crushed pepper corns and sauté for a minute.
- Add the cauliflower florets, turmeric powder and salt. Cover and cook at low heat till the cauliflower is done.
- Finally add the pepper powder, mix well and cook for a few more minutes, Switch off. Garnish with coriander leaves. Serve hot with rice.