Time: 30 minutes

Music Selection: Sting & Cheb Mami – Desert Rose

Today I received the nicest gift – a comment from another food blogger – with a link to one of his recipes! We are definitely going to make his Khichuri Begun Bhaja. It reminded me that some friends of ours recently returned from a family visit and weddings in India. They (Mandeep & Rinkie) have been so generous – they brought us delicious desserts, handmade ornate shawls and previously they gave us an Indian cookbook – this recipe is from the cookbook, with some of my own improvisations! My kids loved this dish and the dhal/raita for supper and liked it for leftovers at breakfast! I love this rendition of Sting & Cheb Mami – I could listen to all day long… It makes my day! I hope it also makes your day wonderful.

Ingredients:

2 Tbsp coconut oil

1 onion, diced

2 cloves garlic, minced

1 Tbsp fresh grated ginger

1 Tbsp curry powder

2 tsp garam masala

1 tsp salt

Pepper to taste

1 cup rice, rinsed and drained

1 can coconut milk (with cream removed, measure milk and add enough water to get 2 cups total)

1 Tbsp lemon juice

¼ cup shredded dried coconut

¼ cup sugar

1 /2 large head cauliflower, chopped finely

½ cup roasted hazelnuts

½ cup chopped fresh cilantro to garnish

Directions:

In large pot, saute onion, garlic and ginger in coconut oil, until soft. Add in the rice, coconut milk, water, lemon juice, coconut, sugar, cauliflower, curry, salt/pepper and garam masala.

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Mix and bring to boil. Reduce heat, cover and let simmer for 20 minutes. Fluff with fork.

Serve with roasted hazelnuts and fresh cilantro.

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For supper – serve with dhal, raita naan bread and roast chicken.

For breakfast – serve with naan bread and soft poached eggs. This is great as re-heat of leftovers in the morning with dhal and raita.