♣♣♣Cauliflower Onion Pakoras♣♣♣

My cousin use to hate the very site of cauliflower I wonder why this cute looking flower vegetable has many haters any how I can eat a cauliflower in any form God is truly great he has thought ahead of time and created such wonderful looking veggies for man we must learn to appreciate food in any form...P.S I don't want to preach ☺

This recipe is a slight variation from our regular pakora recipes instead of slicing the onion I've created a very hot masala paste and marinated the cauliflower it totally tasted yum...☺

Video recipe...do watch and Subscribe...☺

Ingredients:
1 Medium Onion
6 Pods Garlic
1 Inch Piece Ginger
1 Tsp Turmeric Powder

3 Tbsp Gram Flour(besan/kadalai maavu)
2 Tsp Rice Flour

6 Fresh Chillies
1 Tbsp Garam Masala
1 Medium Cauliflower
Oil for frying
Salt as per taste

Prep Up:

• Please follow the steps shown how to clean cauliflower in the link given Click here for the detail blog post
• In a mixer jar add onion, garlic, chillies, ginger, turmeric, garam masala and a splash of water grind to a very smooth paste reserve.

Method:

• Make sure the cauliflower has no moisture in it after power cleaning pat dry the florets with a kitchen towel.
• Add the prepared masala to the cauliflower with salt and mix well add the gram flour and rice flour mix well place a cover and allow to rest for 20 to 45 minutes.
• Heat oil in a wok on medium flame.
• Add the florets one by one into hot oil and fry till golden brown drain and place the florets on a paper towel.

Serve hot garnish with lime wedges serve as a side dish for any meal or as a snack...Enjoy☺☺☺

Sesame Chilly Cauliflower

Recently I was sent a free sample from Hudson Conola Oil along with the package came a recipe book i found this recipe on hudson canola oil book wanted to try the recipe right away there are few changes in the recipe altered as per my taste...

Here is a recipe demo video...watch and subscribe...:)

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Ingredients:
250 Grams Cauliflower
3 to 4 Tbsp Green masala paste
1 Tbsp Turmeric powder
1/2 Tsp Chat masala
1/2 Tsp Garam or kitchen king masala
3 Tbsp Corn Flour
2 Tbsp Maida/All purpose flour
1/3 Cup Sesame Seeds
Hudson canola oil for frying
salt as per taste.

For garnish: pomogranate seeds, finely chopped coriander and lime

Green Masala Paste:
2 Sprigs Curry lef
5-8 Green Chillies
Fist full mint and coriander
1 Inch Ginger
8 Pods Garlic

• Add all the ingredients to a mixer jar and grind to a smooth paste add water to grind to form smooth paste.
• This masala paste can be used for veg and nonveg recipes its a versatile masala paste that can be prepare and stored in a air tight container and forzen.  

Please follow the simple steps to clean a cauliflower please click here to follow simple steps

Method:

1. In a mixing bowl add the cleaned cauliflower, masala paste, turmeric powder, chat masala, garam masala, salt corn flour and maida mix well sprinkle water if the mixture is to thick the masala paste should coat the cauliflower.
2. Place a cover on the cauliflower allow to marinate for 10 to 15 minutes.
3. Spread the seasame seeds on a plate and rool out each floret on sesame seeds.
4. Heat oil in a wok on medium to low flame drop the florets one by one and fry till golden brown drain.

Serve the cauliflower in a serving bowl garnish with pomogrante seeds coriander and mint.

Cauliflower Garam Masala Pilaf

There is a simple but interesting theory behind this dish - a theory that anyone that is tasked with making nutritious and tasty yet quick lunches during the busy weekdays will appreciate. A simple rice based one pot meal that is a very good way to get the needed veggies into your family in the form of a wholesome lunch and yet can be done in under fifteen minutes. I do a few kinds that I change around every week. This being one of them that goes down with smile with hubs and the kid alike.
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Gobhi Manchurian/Crispy Cauliflower in a spicy chilli-garlic sauce

Featued on: The Kitchn

Growing up, I remember this was one of the few dishes we would expect to eat only in restaurants. Always thought it was too difficult to be made at home or there was some special closely guarded secret to making it. Then one day mom got brave (that she always is and not just about food), using her exceptional skills to be able to tell the components in a dish merely by tasting it, tried it at home. It was an instant hit among family and friends. My brother and I could not wait for the next time she would make it - at times we would force her :) These days the sides have switched a bit. Hubs is a big fan of this dish as well and now it is his turn to talk me into making it every so often. I don't mind either.

I love Chinese food but I have a certain (very strong) bias towards Indian-Chinese (aka indo-chinese) cuisine. We Indians have had a long-lived love affair with Chinese food. Long before pizzas, burgers and junk food became popular, it was Chinese food that most of us wanted when we craved something different. One may argue that Indo-chinese is not really Chinese food as it is not very close to authentic Chinese food. It has been totally adapted and re-flavored to suit an Indian palette. But hey, that is what fusion food is all about, right? Who knew the marriage of a little soy sauce with Indian spices could be so delicious!

My favorites have always been the chilli and manchurian varieties. These dishes may be made with cauliflower, paneer or chicken and are extremely popular in India. The sauce has no basis in the historical Chinese cuisine. In India this ever popular dish is served at glamorous restaurants as well as by the street-side vendors and is consumed with vigor and excitement among all class of people.

The cauliflower has a crispy coating and is tossed with a mouth-watering spicy tangy sauce. These are perfect for appetizers or may even be served as a side dish. Use a toothpick or a fork as you please and enjoy with cocktails during or before a meal.

These are really easy to make at home, taste awesome and are always a big hit with guests. They are often paired with Chinese style fried rice. These are great for potluck parties and will be gone in seconds! 

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Aloo gobhi masala

loo gobhi, always a crowd pleaser, is a combination of two most universally loved vegetables potato and cauli cooked together with various spices in an onion tomato base. This humble dish is staple in many Indian homes - except of course those times of the year when gobhi is ridculously expensive - and can be made many different ways. Aloo gobhi rose to international fame in Gurinder Chadda's movie "Bend it like Beckham". It is weird but every time I make aloo gobhi it reminds me of the famous dialogue from the movie where the mom tells the football playing daughter "aloo gobhi banana seekh le warna shaadi kaun karega" (learn to make aloo gobhi to get a prospective groom which she can only get by knowing how to cook this and not playing football, HA HA)!
I like the simplicity of the dish and the amazing taste. Can be served as lunch or dinner accompanied with roti, paratha or rice. They make a great filling for wraps and a great pizza/tart topping for that matter. Now there are a number of ways in which I make Aloo Gobhi - the party or potluck way, with gravy, without gravy, my mom's way the Bihari way. This I guess is the way I make it that I have developed on my own having eaten it at several restaurant and adding my own twist.

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Cauliflower Soup

One of my friends gave me this recipe when I was in Delhi  this recipe is complete meal on a winter night or rainy season over the years I've done minor changes to the recipe making it with the ingredients available at home. the recipe calls for 1 cup of blanched almonds and cream if you have almonds at home you can add since i added full fat milk avoided cream and butter. instead of cream cheddar cheese can be added adding pepper powder is upto you i like the extra heat.

Please click here to see how to clean cauliflower follow that step to prepare any cauliflower based recipe yes its important to follow...

Ingredients:

250 Grams Cauliflower

3 Green Chillies

6-7 Pods Garlic

1 Large Onion

3-4 Cups Milk

1/4 Tsp Pepper Powder

10-20 Cashew nuts (soaked in warm water for 1 hour)

Salt to taste

Coriander to garnish

Method:

• Heat a heavy bottom pan add 1 cup water bring to boil add cauliflower, chilies, garlic, onion and milk. add very little salt cover and allow the cauliflower and other ingredients to cook till mushy consistency on a medium flame.

• Add milk if needed to cook the veg do not add water you will not get a creamy soup.
• Once cooked allow the cauliflower to cool.
• Add to a blender and blend to a smooth puree.

• Add the puree back to the pan or wok add water little by little to get the right consistency bring to boil. if you dont like bits and pieces of veg of nuts in the soup then strain it and boil.
• Add pepper powder and salt stir well garnish with cheese and coriander serve hot...Enjoy...:)

Do watch recipe demo video...:)

Cauliflower Milagu Chukka

This Cauliflower milagu (pepper) chukka was served to me at a seminar during lunch i loved it so much with south Indian meal very nice side dish for simple rasam rice its peppery. give it a try you can serve just fried or with the masala its upto you. pepper can be altered as per your taste. click on the  Link read and watch my demo video how to clean cauliflower.

Ingredients:

250 Grams Cauliflower

1 Medium Onion (finely chopped)

1 Large Capsicum (finely chopped)

5-6 Pods Garlic (thinly sliced)

1/4 Tsp Ginger Garlic Paste

3 to 4 Green Chilies

1 Sprig Curry Leafs

1 Tbsp Crush Pepper Corns (I've used a mortar and pestle to crush the peppercorns) 

1/4 Tsp Ajinomoto (taste maker / MSG) (optional)

2 Tbsp Oil + for frying 

Salt to taste

For the batter:

4 Tbsp All purpose flour/Maida

2 Tbsp Rice Flour

3 Tbsp Corn Flour

Method:

• For this recipe we need only the florets with little bit of steam click here follow the direction and clean the cauliflower before preparing the recipe.
• Once the cauliflower is cleaned pat dry and set aside.

• Add ginger garlic paste, 1/2 tsp pepper,pinch of ajinomoto, salt to the maida,rice and corn flour add water mix well and prepare a thick batter.
• Heat oil in a wok for frying add the florets to the batter coat the cauliflower separate and drop each floret in the hot oil.

• Allow the florets to fry on medium flame till it turns to light golden.
• Drain the oil and reserve in a bowl.

• Heat 2 tbsp oil in a pan or wok add the thinly sliced garlic fry a bit add curry leafs. add onion and chilies fry till the onion turns transparent.
• Once the turns transparent add capsicum and salt fry a bit add 2 to 3 tsp water and allow the capsicum to cook the water added should dry out before adding the fried cauliflower.
• Add the fried cauliflower 1/2 tsp pepper and a pinch of ajinomoto to the cooked capsicum add salt if needed fry a bit garnish with coriander and lime juice serve hot as side dish for any south Indian meals..Enjoy..:)

Recipe Demo Video in English...Enjoy...:)

How to clean broccoli and cauliflower really well?

90% of us prepare a cauliflower recipe at least once in a week the question is do you clean it properly??? If the answer is no then ....Please follow this simple step before preparing any cauliflower and broccoli based recipe the amount of pesticides sprayed on these vegetables is really harmful for our health when its not cleaned properly. people tend to purchase gobi manchurian from hotel i dont know how they clean in hotel I never eat gobi manchurian from hotel what about you comment below...

For this demo I've used 1/2 cauliflower which is 250 grams 2 tbsp vinegar and coarse salt 1 tbsp if you dont use coarse salt at home then use regular table salt. I've already  chopped the cauliflower florets for the demo. if your purchasing frozen ready to use cauliflower read the instructions if its parboiled in that case you need to just rinse the veg in warm water once. 

Method:

• Boil about 3 to 4 cups water in a heavy bottom pan.

• Add salt and vinegar to the boiling water.

• Add the florets to the boiling water.

• Remember your not cooking the vegetable we are rinsing the veg  keep stirring the veg in the hot water for 2 to 3 minutes.

• After 3 minutes scoop the vegetable out from the hot water and add to cold water this will stop the cooking process now  make sure you inspect the veg if there is any worms inside rinse the veg twice or thrice thoroughly drain and its ready to use.

I hope this is a useful post for my young viewers who have just started cooking...wishing you all the best of luck....:)

Have you seen or heard of a Cauliflower Sheep...:D

Demo Video in English...do watch and follow...:)

Gobhi 65/Spicy Cauliflower Tempura Indian Style

ummer is at its peak and the sun scorches the earth every day. Its almost midnight here and its 86 degrees outside *phew*. In the relentless heat however the rain gods do peek in every other day to provide some very welcome relief.
It was such an afternoon on Saturday this past weekend when the rains were especially merciful. As it rained cats and dogs, we sat on our patio on a Saturday afternoon - which usually means shopping afternoon - and marveled on how beautiful nature was (yes hubby and I still get corny sometimes about that stuff). Somehow the conversation changed very quickly to food (are you kiddin' me) and we were talking about how nice it would be to get something hot and crispy to munch on. I was immediately like 'lemme go and make some pakoras'. Hubby not being that much a fan of pakoras, I instantly sensed that on his face. That is when I was reminded of this fabulous appetizer that we had had at an Indian restaurant during our last vacation a couple of months ago. I had totally loved it then and my analyzing taste buds had read the recipe right then and there and kept it somewhere in my head. Yes I recalled it then and here's the result for you to see and enjoy.
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