Cauliflower in Spinach and Rasam sauce by Rachna Dheer of Babu Kitchen in Glasgow
Babu Kitchen is a chai and roti shop located on West Regent Street in Glasgow. They serve Bombay street food and light & tasty home-style curries to enjoy every day, at any time of the day — breakfast, lunch or dinner.
The shop is open from 8 am until 4 pm on Monday and Tuesday. From Wednesday to Friday they are open from 8 am until 9.30 pm serving you delicious food from Bombay in the heart of Glasgow. Over the weekend Babu Kitchen is open from 1 am until 10 pm on Saturday but are sadly closed on Sunday’s. The shop operates a BYOB policy where a small corkage fee apply’s.
Here is a great recipe from their menu for you to enjoy a little bit of Bombay in your home.
For more information visit http://www.babu-kitchen.com
Ingredients: Serves 4
1 cauliflower
2 tbsp cows ghee
1 tsp mustard seeds
1 x 250g bag of baby spinach
2 onions chopped
2 cloves of garlic chopped
20g chopped ginger
2 chopped green chilli
2 tsp Rasam spice powder
6 curry leaves
1 tsp fresh coriander
2 vine tomatoes
sea salt to taste
250g Basmati rice
Method:
1. Boil the whole cauliflower in salty water for 7 mins or until half cooked. Remove from the water and set aside to cool down.
2. Next add the onion, garlic, ginger and green chiles to a medium hot pan for 5 mins. Take off the gas and add in the spinach. After cooling down put all the mixture into a grinder and make a smooth paste.
3. Heat another sauce pan, add 1 tbsp of cow Ghee and the mustard seed. Once the mustard seeds have begun to pop, add garlic, fresh curry leaves, and spicy Rasam powder. Then add the tomato. Next, add in the spinach paste.
4. Break up the cauliflower and add to the above sauce mix and keep on a low heat to bring the cauliflower back up to temperature.
5. Next, boil the Basmati rice with a pinch of salt until cooked.
6 To serve place the rice around the edge of the serving dish and add in the cauliflower with spinach and Rasam spicy sauce in the middle. Garnish with some fresh coriander.
In association with Taste Communications.
www.tastecommunications.co.uk
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