Mint Rice, Egg Curry, Garlic Mashed Cauliflower

We have a garden!! Well, sort of. My kids have been pestering me for a veggie garden this spring and I finally broke down and got them a couple of tomato plants, some cilantro, mint and parsley. Since I have the ability to kill cacti, we decided to go the potted route this year. If this whole thing is a smashing success, I will plant a planter box next year. Everything but the parsley is a seedling so they have had lots of fun seeing the plants grow. My kids are better gardeners than I am and religiously remember to water their 4 pots even on soggy rainy Seattle days. So their efforts might in fact be a detriment because both of them take turns watering the same exact pot generously.

The mint has been thriving and I used it and the cilantro in the recipes below... I did all three recipes with estimates so the recipes below are just from memory, no real measuring involved so I cannot guarantee the results for you. Mostly logged her for my own historic purposes. :)

Garlic Mashed Cauliflower - Steam 1 head chopped cauli in a pot with 1 to 2 garli cloves. Once the cauliflower is tender, add some buttermilk (~2 to 4 tablespoons), dry dill or chives (I had dill), a dash of white pepper, some butter (scant) and salt. Whip into a puree with a handblender.

Mint Rice - Puree 1 cup fresh mint leaves with 1/2 cup cilantro leaves plus 1/2 inch ginger, 1 garlic clove,1 shallot, 2 green chillies and salt. Heat some oil in a heavy saute pan, throw in some cumin seeds, cardomom seeds and 1/2 inch whole cinnamon stick till cumin seeds sizzle, add the pureed chutney and pan fry for 1 to 2 minutes. Rinse 2 cups of rice (basmati is best but jasmine is fine in a pinch) and add 2 cups water plus pureed contents into a rice cooker. Blend well and cook till done.

Egg Curry - This was a basic tomato based egg curry. A hurried weekday dinner. Boil 6 eggs and shell. In a saute pan, heat up cumin seeds till they sizzle, add chopped onions, garlic and ginger. Cook till onions are golden brown. Add 2 cups chopped tomatoes plus salt to taste. Cook till tomatoes are soft. Using a hand blender/emulsifier, puree the curry base. Add chilli powder, coriander powder, cumin powder (I did not use exact measurements, a spoon or so?) and cook for couple more minutes. Add 1/2 cup coconut milk at the very end and taste for spice and salt. Gently stir in boiled eggs.