Eat Wherever: Dill Leaves with Chicken and Mashed Cauliflower


Well, to my often great dismay, I have not been able to step into a kitchen and cook for the past 2 months.  That doesn’t mean I haven’t been eaten well; in fact, I may be eating better as it is my fiance’s mom who is doing all the cooking.  If you tried the Chole Masala recipe from my other post, you know that this is actually a pretty fantastic thing.

 

Dosa

Other Mom’s Homemade Dosa with Potatoes and Coconut Chutney

 

 

However, I miss making things, creating things, and tasting the outcome.  I feel like that sounds so pretentious somehow, but it’s true.  Especially when I want to try this SCRUMPTIOUS-looking junk food dish I came across the other day:

 

Tortilla Chip-Crusted Chicken Bites (Doritos!!!!!) from Rasa Malaysia

dorito-crusted-chicken-bites1-2

 

 

Anyway, I wanted to share a recipe, but before I do, I must implore you to PLANT DILL IN YOUR GARDEN THIS YEAR!  (You, too, Mom!)

Why am I so insistent on this?  Though you might have inferred something from the title of this post, the reality is, I have been unable thus far to find a place in the US (re: Ohio) that sells dill in a sufficient quantity for this magical recipe – or without having to buy literally 150 of those tiny packages at the local grocery and spending probably about a thousand bucks.  The recipe requires 1 large bunch of fresh dill leaves – in size, said bunch would be similar to a bunch of baby spinach or the like.

 

 

dill home

Yum!  Fresh, clean, chopped dill!

 

My fiance adores the mashed cauliflower, too.  If you haven’t had mashed cauliflower, you are seriously missing out.  I am generally skeptical of anyone or anything that says, for example, that spaghetti squash is a healthier and tasty alternative to actual spaghetti noodles and that you won’t miss the noodles.  I say this here and now: LIARS.  No way.  Even if you like spaghetti squash – which does have it’s purposes AS A SQUASH, NOT A NOODLE – it is never will be delicious with spaghetti sauce and can never replace pasta.  But honestly, this mashed cauliflower blows away almost every mashed potato I’ve ever had.  Yes, perhaps I’ve only had crappy mashed potatoes, which I highly doubt, but this cauliflower is so smooth and creamy and buttery and doesn’t actually have any of the flavor you associate with boiled or steamed cauliflower (though I like these things, I can agree that they would rarely instill a particular culinary excitement in anyone).

 

Unfortunately, I don’t have any pictures of the finished dish because we haven’t made it since we’ve been back in India.  However, there is nothing so complicated about this dish that it won’t look the way it is supposed to – that is, DELICIOUS *^_^*

So here’s my recipe; it’s been heavily adapted from the Veg Recipes of India Dill Leaves with Potatoes recipe.  You can easily make this fragrant, garlicky, intense dish vegetarian by simply leaving out the chicken.

 

A couple notes:

*If you don’t want the mashed cauliflower, you can eat this with roti or some similar flat bread.  You can also eat it with rice, but it’s better with the bread.

*If you have an Indian grocery store in your vicinity, you will save a ton of money buying spices there – especially stuff like turmeric.  I also recommend getting the red chili powder by Everest there – a little goes a long way.

*I usually use the 1:1 butter combo because I love the flavor butter adds and it is less oily than adding a full tbsp oil, especially helpful if you are using a nonstick pan (in my experience).  Also, the oil seems to keep the butter from browning too quickly.

*You can get Dahi at your Indian grocery store, as well, but basically it’s like a thicker plain yogurt.  You can substitute regular plain yogurt, just keep in mind that it is a bit thinner.  You can also substitute sour cream; it has the same flavor, but is drier.  If you don’t like any of these, go with milk (preferably whole milk), keeping in mind the thinness of milk will affect the thickness of your mash.

 

Dill Leaves with Chicken and Mashed Cauliflower

Dill and Chicken Ingredients:

1 lb boneless skinless chicken breast

1 big bunch of fresh dill leaves

3 medium potatoes

6 cloves garlic, chopped

½ tsp turmeric

¼ tsp red chili powder

1 tbsp oil

1 tbsp butter

Salt to taste

 

Cauliflower Ingredients:

1 head cauliflower, washed and florets separated

Dahi (curd) to taste

Butter to taste

Salt to taste

Black pepper to taste

 

Directions for the Dill with Chicken and Potatoes:

 

  1. Wash dill thoroughly and chop. Cut chicken and potatoes into bite-size pieces.
  2. Heat oil and butter in a pan and add garlic. Fry for 1 minute and then add chicken and potatoes; cook for 5-6 minutes.
  3. Add the dill leaves, chili powder, and turmeric. Mix well.
  4. Add salt and ½ C water. Cover and cook for 8-10 minutes, until the chicken is done.  Add more water if the water dries up too quickly – this is a “dry” dish, so no water should be left behind once the chicken is done, but water is necessary to prevent sticking.  Serve.

 

Directions for Mashed Cauliflower:

 

  1. Clean cauliflower and tear into florets. Boil until soft enough to mash.
  2. Drain the water from the cauliflower. Begin to mash, adding salt, pepper, butter, and dahi to taste.  Serve.

 

I hope you get to try this dish.  It really is one of my favorites.  Let me know if you’ve tried it and what you think in the comments section below!

 

Do you have a recipe you think I should try?  Please share *^_^*

 

~Michelle

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