Creamy Cauliflower and Paneer Curry

All bets are off when it comes to dining at parties. At least that's what I tell all my relatives when we invite them over for the holidays. Everyone should indulge in "rich" food every once in a while. It's good for the soul. With that in mind, we decided to cook dishes that were moderately healthy so there are no ifs and buts about what to eat. The following recipe was one of my favorite vegetable curries that was served at our Diwali / Thanksgiving holiday party last month. I love the addition of Paneer (Indian cheese) which added some nutritional value to the dish. Barely any of this dish was remaining towards the end of dinner. It was a great complement to the vegetable biryani and rotis that were also served. 

Ingredients:

- 12 oz Paneer, cut into 1" cubes

- 1 Medium size Cauliflower, cut into small florets

- Two 8oz Tomato Sauce cans (without added salt)

- 1 cup Frozen Carrots and Peas

- ½ Qt Half & Half (use Evaporated Milk for low cal version)
- 2 to 3 tbsp Vegetable Oil

Seasoning/Spices:
- 2½ tbsp Dhanjeera powder (powdered coriander and cumin seeds)
- ½ tsp Garam Masala

- 1 tsp Chili powder

- 1 tsp Turmeric

- 1 to 1½  tsp Salt
- 1 tbsp Kasoori Methi (optional)

Procedure:

In a non-stick skillet, heat oil and add paneer cubes. Stir until they are lightly fried. (Hint: Edges of the paneer should be brownish color). Then add dhanjeera powder, turmeric, chili powder, and garam masala. Mix well and then toss in the cauliflower florets. Add salt and cook the mixture under closed lid until the florets are cooked all the way through but are still firm. 

Then add tomato sauce and cook for 5 more minutes. Finally, add the frozen carrots and peas and half & half. 

 Cook for another 5 to 7 minutes or until the mixture is thick and the curry will be ready to be served. 

Seasoned Brown Rice Enriched with Lentils & Vegetables

Rice is a staple food in most, if not all, Asian dishes. In South Indian cooking, white rice is served with all of our vegetable curries and rasams. After reading more about the various kinds of whole grains that are beneficial for us, we made a healthy switch to brown rice - which brings us to the first super food ingredient. Brown rice has a lower glycemic index than white rice. That means it doesn't raise blood sugar levels as much after you eat it. Any measure that can be taken to lower the risk of getting diabetes sounds good to me. It's also a great source of fiber, magnesium, zinc, and vitamin B-6.

Below is a great way to spice up brown rice and enjoy eating healthier.

Seasoned Brown Rice with Moong Wadi and Stir Fry Vegetables

Ingredients:
- 2 cups Brown Rice/Brown Basmati*
- ½ cup Moong Wadi (Sun-Dried Lentil Clusters)
- 2 cups Frozen Asian Stir Fry Vegetables
- 8oz can Tomato sauce
- 1 tbsp Ginger-Garlic paste
- 2 tsp Salt
- 1 tsp Chili Sauce (Asian variety)
- 1 tsp Garam Masala
- 1 tsp Cumin seeds
- 4 tbsp Olive oil/Vegetable oil

Procedure:
In a large saucepan heat oil, add moong wadi and stir fry until they turn yellow to reddish-brown color. Then add cumin seeds; when they splutter, add rice and fry until mixture becomes whitish. Next add ginger-garlic paste, chili sauce and garam masala. Fry for two minutes and transfer the contents into an electric rice cooker. Then add 6 cups of water, tomato sauce, salt, and allow it to cook. (Hint: use the cup that comes with the rice cooker for the water measurement; otherwise measure 4 cups of water using a regular measuring cup) Stir every 5 minutes to evenly cook. When rice is more than half cooked, add frozen vegetables. Mix well, close cooker with lid and cook until it's done.

***Quick Tips:
- 1/4 cup of uncooked rice = 1 serving
- Check out another great recipe with brown rice.