Cauliflower Beans Curry

• 1 large onion, chopped small
• large bunch of cilantro, stalks minced finely and leaves roughly chopped (keep the stalks and leaves separate)
• small green chilly (heat level according to your liking)
• 1 large cauliflower, leaves removed and cut into bite-sized florets
• 1 pound fresh green beans
• 1 can (14.5-ounce) of diced tomatoes
• fresh ginger, shredded
• fresh garlic, minced finely
• ½ cup neutral oil
• 1 tablespoon cumin seeds
• 2 teaspoon turmeric
• ¾ teaspoon salt
• 2 teaspoons garam masala

Instructions

1. Heat oil and add onion and cumin. Stir until onions are translucent.
2. Add chopped cilantro stalks, turmeric, and salt.
3. Add chiles and stir. Stir in tomatoes.
4. Add green beans and cauliflower and a few tablespoons of water if it looks like the mixture is too dry. I find American canned tomatoes somewhat watery/juicy, so I've never needed to add the extra water.
5. Coat vegetables with curry sauce.
6. Cover and simmer for 20 minutes.
7. Add garam masala.
8. Sprinkle top with cilantro leaves, turn off heat, and allow to sit before serving. Serve it warm as a meal or chill it like a salad. Makes 4 servings.

Cauliflower Cabbage Thoran

• 1 small cauliflower or about 1-1/2 cups of florets
• 1 small cabbage
• 1 cup green peas
• 1/4 tsp mustard
• 4-5 curry leaves
• 1 medium onion chopped
• 1 green chilly slit (increase the spice quotient by adding one more)
• 1/2 inch ginger chopped
• 1/4 tsp red chilly powder
• 1/4 tsp turmeric powder
• dash of sugar
• salt to taste
• oil for frying
• 1 tsp chopped coriander leaves to garnish

Method:

1. Clean the cauliflower - separate the florets and soak in salt water for at least 20minutes. Rinse with fresh water and allow to drain.

2. In a wok or pan heat the oil and toss in the mustard, when they splutter add the curry leaves and give it a stir. Add the chopped onions, cabbage, green peas, green chilly and ginger and fry till the onions turn translucent.

3. Add the red chilly powder, turmeric powder, toss till the masala is fried but do not burn. Add some water and salt to taste and a dash of sugar. 

4. Add the cauliflower florets and mix it well along with the rest of the masala.  Cover and allow to cook till almost done (do not overcook the cauliflower - the florets should not begin to crumble but have a slightly crunchy bite)

5. Garnish with chopped coriander leaves and serve hot.

Cauliflower Rice

Cauliflower:

• 1/2 cup grated fresh coconut or dried unsweetened coconut
• 2 to 4 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, finely chopped
• 3 tablespoons fresh parsley or coriander, chopped
• 1/2 cup whole fat yogurt or coconut milk
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons sea salt
• fresh ground black pepper to taste
• 3 tablespoons ghee or oil
• 1 small cauliflower, chopped into 1 1/2 inch pieces

Rice:

• 1 cup white basmati rice soaked in 2 cups of water for 20 minutes
• 3 tablespoons ghee or a mixture of butter and oil, or oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• generous handful of dried curry leaves
• 3 black cardamon pods, crushed
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne
• a few pinches asafetida
• 1 scant teaspoon jaggery or brown sugar (optional)
• lime wedges for garnish

Instructions:

• Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper.
• Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside.
• 
  Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
• Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges.

Cauliflower Vadai

 CauliflowerVadai : Once again a recipe with #cauliflower. The cauliflower and cabbage available here at Raipur, CG are of smaller in size and tastier than that are available in Chennai and Bangalore.

 Cauliflower  is a low calorie food and rich in Vitamin C and B6. Cauliflower contains sulforaphane which researchers believe eliminating cancer stem cells.

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

• Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer.
• Other glucosinolates
• Carotenoids
• Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells.

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes.However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

Source : http://en.wikipedia.org/wiki/Cauliflower

It takes very less time to cook and everybody likes fried cauliflower with batter & spiced up with tomato sauce.
Here comes one more fried recipe of Cauliflower with urad batter which is as good as cauliflower manchurian.

Ingredients :

While grinding urad dhal for idly take out approx. 1/2 cup of ground urad dhal in a separate container and store in fridge.

Ingredients :
Urad dhal batter                              : 1/2 cup
Rawa (sooji)                                   : 2 tblsp
Rice flour                                        : 1 tblsp
Cauliflower                                     : 3 to 4 florets
Onion                                             : 1 small size
Curry & coriander leaves                : a small quantity
Green chilly                                    : 1 (optional )
Black pepper grated                       : 2 pinches
Cumin                                            : 2 pinches
Ajwain [ omam ]                            : 2 pinches
Salt                                                : 1/2 tsp
Oil                                                 : 1 cup

Method :
Half an hour before add rawa to urad dhal batter and mix well.
Keep in the fridge to avoid fermentation.
After half an hour thinly chop onion, nicely chop cauliflower, green chilly, curry and coriander leaves.
Add these chopped ingredients, rice flour, crushed pepper, ajwain [ omam ] and cumin to the batter.
Do not add water. If the batter is watery add 1 or 2 tsp of rice flour.
Heat oil in a kadai and when the oil becomes hot flatten a small ball of batter after lubricating hands with water.
Then put a hole at the center and slowly drop into the oil. Fry 3 to 4 at a time.
  Fry over a medium flame until it turns golden brown.
Take out from oil and place on a tissue/ kitchen paper to remove excess oil.
In the same way try to make vadai in batches.

Aloo Gobi Kurma(Potato Cauliflower with a blend Spices)

Aloo Gobi Kurma

When you have left nothing and unexpected guest arrives at doorstep then try this easy Dhaba style Aloo gobi and believe me your guest would lick their fingers. I usually make this on sudden arrival of guest at dinner and it’s always a hit. Full of spices and aromatics make it really a special curry. Yesterday my Hus's Friend arrived at our home without prior information. We have cauliflower, peas and some Cottage cheese left in the fridge. So we decided to make Dhaba style Aloo gobi and matar . It’s a wonderful thing about being Indian that all family members work like a team on any occasion. And the guest is like God to us. I have to prepare Aloo Gobi. So let’s start the recipe .Yum

Aloo Gobi Kurma(Potato Cauliflower with a blend Spices) ,Veg Kichidi and Zuchinni Raitha

Ingredients:
4 medium sized potatoes, peeled and cubed
1 medium sized Cauliflower , florets about 1/2 kg
3 onions , thinly sliced and separated
6-8 cloves Garlic , minced
5 tomatoes, thinly sliced
6 green chillies
2 teaspoon ginger, grated
1/2 teaspoon Asefetida
2 teaspoon cumin seeds
4 teaspoon dried fenugreek leaves ( Kasuri Methi)
Spices:
2 teaspoon sabji masala ( Normally available in stores)
2 teaspoon turmeric powder
4 teaspoon coriander powder
3 teaspoon deggi mirch
1 tea on red chilly powder
Salt to taste
2 teaspoon garam masala
Vegetable oil for frying
1/2 cup coriander leaves , chopped
2 tablespoon Clarified butter
Method:
Heat oil for frying in a big wok. Add potatoes , fry till golden , drain on paper towel and keep aside.

In the same oil , fry cauliflower florets till golden , drain and keep aside.

Remove excess oil from wok and leave about 4 tablespoon oil .
Add asefetida , cumin seeds and dried fenugreek leaves. Turnoff the gas stove for 1 minute.

Turn on and keeping the heat low to medium , add minced garlic and grated ginger. Sauté till golden.

Add onion slices and sauté for 5 minute till dark brown in color.

To this add all spices and salt and 1 tablespoon garam masala , stir and add chopped tomatoes and green chillies.
Sauté till oil comes out from edges on medium to high heat with continuous stirring.

When tomatoes are done , add fried potatoes and cauliflower . Mix with spices and aromatics , cook for five minutes.

Remove from heat ,add garam masala , chopped coriander and Clarified butter.
Serve hot with Poori , Naan or Chapati. I made Veg Kichidi with Zucchini Raitha. I was uuuummmmm. .. Try it!!!

Cauliflower Pepper Fry(Gobi melagu Poratu)

Cauliflower Pepper Fry(Gobi melagu Poratu)

Today's recipe is black pepper cauliflower fry. The sauce is flavorful with depth in flavor and the right amount of kick from the black pepper. When I tried this recipe I knew I would make this recipe again and again. It is perfect with fried rice. Try this,hope you will all enjoy!

Ingredients
Cauliflower small - 1 no
Onion small chopped - 1 no
Garlic cloves minced - 2 nos
Bay leaf - 2 nos (optional)
Star anise- 1 no (optional)
Turmeric powder - 1/4 tsp
Salt to taste
Mustard seeds - 1 tsp
Oil - 4 tbsp

Pepper masala powder
Roast and grind below ingredients coarsely.
Whole red chilly - 4 nos
Black pepper corns - 1 tsp
Cumin seeds - 1/2 tsp
Sombu / Fennel seeds - 1/2 tsp
Cinnamon stick - 1"
Dried coconut / Kopparai thengai chopped - few tbsp (optional)
Method
1. Separate cauliflower into tiny florets, boil in salted water until tender, drain and set aside.
2. Heat oil in a pan, add mustard seeds and allow to crackle.
3. Add chopped onion, bay leaf, star anise and garlic cloves, saute for few minutes.
4. Add the drained cauliflower florets to the pan.
5. Add the coarsely ground pepper Masala powder, turmeric powder and salt to the cauliflower and toss well.
6. When the cauliflower is dry and well coated with masala powder remove from heat and garnish with curry leaves.
Serve cauliflower milagu peratu with steamed rice, sambar and rasam.

Aloo Gobi Matar Sabzi(Cauliflower Potato Peas Curry)

 Aloo Gobi Matar Sabzi(Cauliflower Potato Peas Curry)

 Aloo Gobi is a popular spicy and flavorful dish made with potatoes and cauliflower.  It is finger-licking delicious and goes very well with rotis, naan, phulkas or any pulao.
Here is the recipe for Aloo Gobi..

Ingredients:

 Aloo Gobi Matar Sabzi(Cauliflower Potato Peas Curry)

• Potatoes - 3 medium size
• Cauliflower - 1/4 kg
• Peas - 1 cup
• Onion - 1
• Tomato - 1
• Ginger/garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Red Chillie powder - 1 tsp
• Jeera powder - 1 tsp
• Garam masala - 1/2 tsp
• Bay Leaf - 1
• Salt - As required
• Oil - 3-4 tbl spn

How To Prepare Aloo Gobi Masala:

• Wash and peel potatoes and cut them it into small cubes.  Finely chop onion and tomato and keep aside
• Cut the cauliflower into small florets, wash and blanch them by putting them in boiling water and letting them remain in the water for a few minutes, then drain the water completely.
• Add a little bit of turmeric and salt to the potato cubes and mix well.
• Heat oil in a kadai and fry the potatoes till they are golden brown, remove and keep aside.
• In the same kadai, add a little bit more oil and add bay leaf and finely chopped onion.  Fry till the onions turn light brown.
• Add turmeric and mix well.  Then add ginger-garlic paste, jeera powder, chilli powder, tomatoes and salt and mix well and saute for a few minutes till it gives a good smell.
• Now add the fried potatoes and cauliflower, mix well and add enough water to cover the veggies, close it with a lid and cook on medium flame till the veggies become soft.  Check for salt if required.
• Add garam masala powder mix well and let it cook for a minute more and switch off.
• Try this with rotis, parathas, or any pulao.  Its so delicious!

Gobi Sarson(Cauliflower in a mustard green sauce)

Gobi Sarson(Cauliflower in a mustard green sauce) with Chapathi and Aloo Matar Gravy

I saw some Rapini or Broccoli Raab at the Indian Grocery store this week. But, it was labeled as Mustard greens or Sarson. Are they the same? I did’nt think so. Was that a marketing strategy? I did’nt care…The greens looked vibrant and fresh, and that was all that mattered. I wanted to cook it very similar to how I would cook Saag though. I turned to my favorite book: ’1000 Indian recipes’ by Neelam Batra, and found the recipe for ‘Gobi Sarson’. I did some slight modifications to it. It turned out quite good.

Gobi Manchurian Gravy

Gobi Manchurian Gravy

 Gobi Manchurian attracted me so much and I never fail to order gobi manchurian whenever I go for dinner. I love to have both Gobi manchurian dry and Gobi Manchurian gravy. Both have the same steps to be followed with a simple additional step in the end of Gobi Manchurian gravy recipe. I made Gobi Manchurian many times at home. But I am able to capture the pictures this time. Let us go ahead and see how to make Gobi manchurian.

Prep Time: 20 mins    |  

                    Cook time: 30 Mins    |   
                    Serves: 2

Recipe Category : Starter | Recipe Cuisine : Chinese

DRY GOBI MANCHURIAN by Divya Vasanthkumar

DRY  GOBI MANCHURIAN 

Learn how to make Gobi Manchurian, a popular and much-loved Indian-Chinese vegetarian recipe. The dry version of Gobi Manchurian is crispy and delicious, often served as a starter while Gobi Manchurian in gravy form is a great side dish for Indian Fried Rice and Indo-Chinese Noodles.