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Super Simple Indian Spiced Tilapia In Coconut Milk

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I love dinners that are easy, quick, delicious and budget friendly. Indian Spiced Tilapia in Coconut Milk checks every one of those boxes!

Fish really is the original fast food. The tilapia cooks really quickly, however, I like to let it simmer awhile so that the flavors can infuse for a more delicious meal!

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Easy To Make Cachumber – Delicious Indian Salad

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Indian accompaniment called Cachumber!

Cachumber

I have an absolute passion for Indian food. I’ve only scratched the surface with my Indian cooking. However, I’m so happy to delve deeper into Indian cuisine!

Today I made a delicious cool and refreshing Indian salad called Cachumber. Cachumber is, shall we say, the Indian version of the tomato salsa, or Mexican pico de gallo.

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How To Make Delicious and Healthy Phul Gobi (Indian Spiced Cauliflower)

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the nutritious and delicious dish called Phul Gobi.

phul gobi

Phul Gobi Is A Great Way To Enjoy Cauliflower!

Cauliflower seems to be all the rage lately! Cauliflower rice and cauliflower pizza crusts are extremely popular. I have even seen cauliflower tortillas!

One of my favorite ways to enjoy this most amazing vegetable is to make the Indian cauliflower dish called Phul Gobi. Puhl Gobi is braised cauliflower seasoned with turmeric, garam masala, and salt. I am including onion and colorful bell peppers to make it extra attractive and extra nutritious as well!

Cauliflower, red green and yellow bell pepper

Benefits of Eating Cauliflower and Bell Peppers

Cauliflower

Cauliflower is on a list of Powerhouse Fruits and Vegetables from the CDC. I just discovered this list of produce ranked by nutrient density. These are supposed to be some of the best foods you can eat to help prevent chronic disease. Cauliflower is #24!

This delicious vegetable is a great source of fiber and vitamins. Some of the vitamins include the B-vitamins, C, and K. It also contains cancer fighting antioxidants. I’m going to work on incorporating more cauliflower into my diet after learning this!

Onion, green red and yellow bell pepper, thai chilis

But wait! I am including bell peppers with the cauliflower, which makes this dish even more nutritious! Bell peppers are rich with antioxidants and vitamins, especially Vitamin C. Please view this great article on the Health Benefits of eating bell peppers by Healthline.com.

What Spices Are Needed to Make Phul Gobi?

spice pots labeled turmeric and garam masala

The spices used to season the Phul Gobi are turmeric, garam masala, and salt to taste.

Garam masala is an incredible mix of spices. It typically includes cumin, coriander, cardamom, bay leaves, star anise, cloves, and nutmeg. There are certainly variations and seemingly endless varieties of types of garam masala. They have one thing in common: they are supremely aromatic! Please take the time to inhale the scent of this spice mix when you make this dish.

overhead shot of turmeric and garam masala in spice pots

Now let’s talk about turmeric. Turmeric (and especially curcumin which is its most active compound) also has many health benefits associated with it! There is also a great article, again from Healthline.com, called “10 Proven Health Benefits of Turmeric and Curcumin” which is really fascinating and worth reading.

Turmeric is what gives Indian curries their yellow color. Here, you can see how beautifully the cauliflower takes on a yellow hue once turmeric is added to it.

Phul Gobi

I know you will love this dish! So many things to love here…its simplicity and attractiveness, delicious and delicate flavor, and its great nutritional value.

This makes a fantastic side dish to an Indian curry, or as a side to any main meal. I’ve been eating it with some rice, and enjoying the sweet flavor of the bell peppers as well as the tender and delicious yellow hued cauliflower.

I hope you will give this a try! Enjoy!

SOME OTHER DISHES YOU MAY ENJOY

Indian Butter Chicken

Indian Butter chicken with rice and cilantro

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Chicken Biryani

Chicken Biryani

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Cheers,

Grace

phul gobi

Phul Gobi

Grace
Puhl Gobi is braised cauliflower seasoned delicately with turmeric, garam masala, and salt. Here we include onion and colorful bell peppers to make it extra attractive and extra nutritious as well!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1 tbsp olive oil
  • 1/2 onion sliced
  • 1 cauliflower broken into florets
  • 2 Thai chilis minced (leave out if you prefer a milder dish)
  • 1/2 green bell pepper sliced (seeds and pith removed)
  • 1/2 yellow bell pepper sliced (seeds and pith removed)
  • 1/2 red bell pepper sliced (seeds and pith removed)
  • 1 ts turmeric
  • 1/2 ts garam masala
  • salt to taste
  • 1/4 cup vegetable stock or water

Instructions
 

  • Add the olive oil to a large saute pan (that can be covered) on medium high. Once the oil is hot add the onion and stir fry for around 5 minutes until softened. Then add the garam masala and turmeric. Stir constantly for 1 minute.
    onions, oil, turmeric, and garam masala in a pan
  • Add the cauliflower and stir. Lower the heat to around med-low to medium, and add 1/4 cup vegetable stock or water. Cover, and cook for around 10 minutes.
  • Remove the cover, and add the chilis and sliced bell peppers. Stir, cover, and cook for an additional 5 minutes. Add salt to taste.
    cauliflower, onion, and bell peppers in a pan

Notes

Enjoy this nutritious side dish as a side to a delicious Indian curry, or with rice!  
Keyword bell peppers, cauliflower

Spicy Eggplant Chutney

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Hot Eggplant Chutney

Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants. Therefore he made use of one of those along with an Italian eggplant and the result?

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

Hot Eggplant Chutney
Eggplants and knife

HOT HOT HOT SPICY SPICY SPICY

Spicy Eggplant Chutney Ghost Chili

Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa’s. It states on the package that it is the hottest chile in the world!

The ghost chile is rated at more than 1 MILLION SHU’s, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.

I can see that there are a couple of chilis that are higher on the Scoville scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn’t matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!

If that’s not enough, we are also using a bit of a hot sauce called “The End,” which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman’s Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂

Spicy Eggplant Chutney The End Hot Sauce

This is part of their product description of The End: “You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in.” LOL

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

I hope I haven’t put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Spicy Eggplant Chutney hot pepper paste and garlic
Spicy Eggplant Chutney

Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Keema do pyaza

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Cheers!

Grace

Spicy Eggplant Chutney

Spicy Eggplant Chutney

STEVE STEWART
This HOT chutney is the perfect accompaniment to poppadoms! This amazing condiment contains some pretty hot peppers, but you can tone it down by using other peppers lower on the Scoville Scale. It's absolutely delicious!!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Condiment
Cuisine Indian
Servings 15 people as a condiment

Ingredients
  

  • 18 oz eggplant we used one Italian and one Japanese White
  • 1 tbsp salt
  • 1 tsp mustard seeds
  • 1/2 ts black pepper
  • 4 cloves minced garlic
  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 2 each Bhut Jolokia (Ghost Pepper) dried seed pods – leave out or reduce for a milder chutney
  • 1/2 ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
  • 1 ts hot chili powder
  • 2 tbsp vegetable oil
  • 1 tsp turmeric
  • 4 tbsp apple cider vinegar
  • 3 tbsp brown sugar

Instructions
 

  • Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover.  Leave for 5 mins.  (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
    Hot Eggplant Chutney sliced eggplant
  • Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
    Hot Eggplant Chutney
  • Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
    Hot Eggplant Chutney
  • On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
    Hot Eggplant Chutney chopped eggplant in a pan
  • Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
    Spicy Eggplant Chutney chopped eggplant with garlic and turmeric
  • Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
    Spicy Eggplant Chutney The End Hot Sauce
  • Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.
    Spicy Eggplant Chutney
Keyword Chutney, spicy condiment

Basmati Rice – 1000 Foods to Eat Project

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Basmati Rice, one of the foods in my 1,000 Foods To Eat Project!

Basmati Rice
Saffron Infused Basmati Rice

Basmati rice is my favorite rice. Highly aromatic, it is a rice that is grown in the foothills of the Himalayas. Anything so exotic gets my vote!

Basmati – The King of Rice

There are thousands of types of rices in the world, so what makes basmati rice so different and special? Here are a few characteristics to consider:

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Keema do Pyaza

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Keema do pyaza

India is on my priority list of places to visit. I WILL make it there someday! The sights, the tastes, the smells, the colors…India is an amazing place and if I could just go there and eat my way through I’d be happy. 🙂

I adore Indian food, and first discovered it while living in England. This Keema do Pyaza recipe is one of my favorites. Keema do Pyaza is a delicious spiced lamb mince simmered with tomatoes and yogurt…a perfect combination. 🙂 This dish cooks up quickly and has a huge depth of flavor due to the spices used: turmeric, coriander, cumin, cayenne, salt, garlic, and ginger.

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Indian Spiced Green Lentils

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Indian Spiced Lentils With Onion Salad and rice in a bowl
Delicious Indian Spiced Lentils With Basmati Rice and Onion Salad

I was first introduced to Indian food when I was living in Birmingham, England. The British have long had a love affair with curries, and I was totally hooked after my first bite.

Although I had dined on meat curries such as chicken tikka masala and chicken vindaloo for awhile, it took me a few years before I developed an appreciation for Indian vegetarian fare. In fact, India has the world’s largest number of vegetarians, and consequently some of the most mouthwatering vegetarian dishes!

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