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Showing posts with label Cauliflower. Show all posts
Showing posts with label Cauliflower. Show all posts

Friday, September 8, 2017

Cauliflower Tawa Pulao

Sometime back when the term 'paleo diet' was still new and restricted to the jargon of a 'chosen few', I stumbled upon something called the 'cauliflower rice' . It was the proposed substitute of the regular rice. But I was a bit skeptical about it as cauliflower lacks the sweetness and the aroma of the latter. A single disastrous trial proved my worst fears and ensured that it stayed off the menu .

I had completely forgotten about the recipe till now. But a small mistake in the grocery list ended up with a glut of cauliflowers in my fridge and I was forced to resort to some really creative culinary techniques. From making a pasta sauce to a wholesome soup, I went overboard with my experiments and managed to finish off mot of the stock. Yet there was this small head of cauliflower that begged for attention before I logged out of the kitchen for a long weekend. That is when I pulled out the cauliflower rice recipe from the archives of my memory and gave it a Mumbaiya style twist !!

The spice of the pav bhaji masala and the tang from the tomatoes and lime juice surely turns this recipe into a winner. A dash of cheese is sure to add another level of yumminess to this dish. Most kids will love this version of the 'tawa pulao' so make sure you add it to the menu of your kiddo's potluck party.

Read on for the recipe -


















Preparation Time - 25-30 mins

Ingredients -

  • 2 1/2 cups grated cauliflower (tightly packed)
  • 1 small carrot ( finely chopped)
  • 1 small capsicum ( finely chopped)
  • a handful of green peas
  • 1 large ripe tomato (finely chopped)
  • 1 small onion ( finely chopped)
  • 1 tsp GG paste
  • 1/2 tsp red chili powder
  • 1 tsp pav bhaji masala
  • 2 pinch turmeric
  • 2 pinch garam masala
  • 2-3 tsp lime juice
  • 2 tbsp chopped cilantro
  • 2 tsp cooking oil
  • salt to taste
  • grated cheese for garnishing 


Preparation - 

To make the grated cauliflower, cut the cauliflower into large florets. Use either a grated with large holes or pulse it for a few seconds in a mixer. Dry it on a paper towel to absorb the excess moisture.

Cooking - Steam the grated cauliflower for about 5 mins in a steamer.

Heat 2 tsp oil in a large wok. ( use one that is usually used in Chinese style cooking as it has a large surface area )

Add onions and fry till translucent.

Add the GG paste next and fry for 2-3 mins.

Add all the powdered masalas along with 2-3 tsp water to prevent burning. Fry for 2 mins with sprinkling of water at regular intervals.

Add the tomato and cook it till mushy.

Add chopped carrots, capsicum and green peas. Add a little salt. Saute on medium high for 3-4 mins.

Finally add the cauliflower rice, sprinkle some more salt and turn up the heat.

Stir fry for 2-3 mins till everything is nicely mixed .

Add the lime juice and toss it once again.

Transfer to the serving bowls.

Garnish with chopped cilantro and grated cheese.

Serve immediately.




Tuesday, July 19, 2016

Cauliflower-Moong Dal Stir Fry

The flavour combination of moong dal and coconut is quite popular in Odisha . There are quite a few vegetables like cabbage, jackfruit, green papaya and even leafy greens which are prepared with the addition of these two ingredients. It is usually consumed during the 'no onion no garlic' days when the menu is kept light and predominantly 'Sattvik'.

However last week, I tried cooking cauliflower with roasted moong dal and coconut as I had run out of vegetables and more importantly, the inclination to cook a hearty lunch. A tiny cauliflower and some grated coconut was all I could salvage from the fridge. So, I tried a stir fry that I usually do with cabbage. It turned out to be quite delicious and I packed the same for husband's lunchbox along with some rotis. He quite liked it since it was very light, just enough moist and yet tasty. Even my four year old put it as 'not spicy' and finished his portion. Hence adding this recipe to the 'Lunchbox collection' on my blog.

Read on for the recipe -







Preparation Time - 20 mins

Ingredients -

  • 1 cup small cauliflower florets
  • 1/4 cup moong dal
  • 3 tsp freshly grated coconut
  • 1 tsp ginger juliennes
  • 1/5 tsp mustard seeds
  • 1 sprig curry leaves
  • 1/5 tsp turmeric
  • 1-2 dry red chilis 
  • salt to taste
  • 1 1/2 tsp oil



Preparation - Wash and dry the cauliflower florets.

Cooking - Heat the oil in a wok. Add broken red chili and mustard seeds.

Once they get spluttering, add the curry leaves and ginger juliennes. Fry for 30 seconds.

Now, add the cauliflower florets and sautee on a low to medium flame.

Dry roast the moong dal till fragrant. Wash and cook with 1 cup water is a pressure cooker for 1-2 whistles. The dal should be just cooked and not very mushy.

Add cooked dal to the cauliflower florets when it is about 90 percent done.

Cover and cook for another 2-3 mins or till the excess water evaporates. ( this is the point where you can decide whether to keep it a bit firm or make it mushy. I end up cooking it a bit more so that my kid does not crib about having to chew too much, )

Remove lid and add the grated coconut. Mix in and switch off the flame.

Serve it along with rotis.



Monday, July 13, 2015

Pasta in Creamy Cauliflower Sauce (Low Calorie Recipe)

If pasta in a creamy white sauce is the stuff that your dreams are made of, then you do not have to skip it while on a weight loss regimen. Substitute the fattening cheese with some cauliflower and low fat milk and you have an equally delicious sauce at hand.

Read on for the recipe -



















Preparation Time - 20 mins

Ingredients -



  • 1 cup Delmonte elbow pasta
  • 2/3 cup cauliflower florets
  • 1/2 cup low fat milk
  • 1 tsp Figaro EVOO
  • 2-3 chopped garlic flakes
  • 1/2 tsp dried parsley
  • dash of freshly ground pepper
  • salt

Preparation - Boil the cauliflower florets till tender. Strain and transfer to blender. Buzz to a coarse paste and then add the milk. Buzz to a smooth consistency. 

Heat the olive oil in a saucepan. Add chopped garlic and fry till it gives a fragrance. Add the pureed cauliflower, add salt and let it simmer.


Simultaneously, boil water in a large saucepan for the pasta . Once the bubbles start coming, salt it.

Wait for water to come to a rolling boil before you add the paste. This way they wont stick to each other.

Keep checking on your pasta . Once it gets to the al-dente stage (10-12 mins), remove from flame and drain off the pasta water while saving about 1/2 cup of it for thinning the sauce, if required.

Transfer the pasta to the saucepan containing the white sauce. Adjust consistency and cook for 2-3 mins.

Serve with a dash of pepper and parsley.








Monday, April 27, 2015

Amritsari Alu Gobi

Amritsari Alu Gobi is a simple yet flavorsome Punjabi curry with a hint of a tang. The cauliflower florets and the potatoes are cooked to a very tender stage and as a result one gets a curry that has an almost mashed kind of texture. It goes great with some piping hot rotis !!

While it does remind me of our 'Phulakobi Jholo' or Odia cauliflower curry, this one has more tang, garam masala and almost zero bite when compared to the former. Call it an Odia thing if you wish, but we Odias prefer to have a bite to our veggies / meat. Almost like al-dente. And hence I take care not to overcook the cauliflower when I make this curry as my husband refused to eat it the first time.

Read on for the recipe -






Preparation Time - 40 mins

Ingredients:


  • 250 gm Cauliflower
  • 1 large onion
  • 1 large potato 
  • 2-3 green chilis
  • 2-3 tsp ginger garlic paste
  • 1 large + 1 medium sized tomatao
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/3 tsp cumin seeds
  • 1/3 tsp mustard seeds
  • 2 pinch asafoetida
  • 1/4 tsp amchur (or as per taste)
  • 2 tsp kasuri methi
  • 1-2 nos green cardamon 
  • 1 inch long cinnamon 
  • 1-2 nos cloves
  • 1 no bay leaf
  • 5 tsp oil
  • salt to taste
  • 1/2 tsp sugar (my addition)
  • cilantro for garnishing


Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small pieces. Make a paste out of it and keep aside

Make a puree out of the tomato or chop into very fine bits.

Cooking: Heat 3 tsp oil in a wok. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat remaining oil in the same wok. Add mustard seeds, cumin seeds and whole spices. Fry till fragrant. Add the asafoetida and the chopped green chilis and fry for 30 seconds.

Add the onion paste along with the GG paste and fry till raw smell goes away. Add all the powdered masala (except amchur) and fry for 1 minute.

Add the tomato pureed/finely chopped . Cook till oil starts to separate out.

Add the fried florets and potatoes along with the kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference. Finally stir in the amchur powder and sugar just before removing from the flame.

Garnish with cilantro and serve hot with rotis/paranthas.


Monday, June 23, 2014

Phulakobi Batibasa ( Rustic Cauliflower Curry )

'Batibasa' is a traditional method of cooking that is used in Odisha. Hard working ladies who did not have much time at their disposal would cut up the vegetable or even fish/small shrimp and mix it with mustard oil and a mustard-garlic-green chili paste. This would then be the last dish to go into the oven ( mind you...these were earthen ones that were dug into the ground and wood-dried cow dung was used to fire them ) and the heat from the dying embers would be just sufficient to cook it. This method of slow cooking imparted the dish with a smoky flavour that I find hard to replicate in my modern kitchen fitted with all possible kinds of gadgetry. Some would suggest using a piece of burning charcoal for the smoky effect but it somehow results in a harsh flavor as opposed to the mellow one imparted by the wooden fire.

Coming back to the recipe, I have used black mustard for the paste. But those who find it too strong, can go for yellow mustard or even a mix of yellow mustard and poppy seeds for a still milder version. The mustard oil used in this recipe is akin to the HG (or Holy Grail) and I strongly discourage anyone to compromise on it. Read on for the details -

















Preparation Time - 20-25 mins

Ingredients -

  • 1 1/2 cup small cauliflower florets
  • 3/4 cup cubed potato (if you have baby potatoes go ahead and use them)
  • 2 tsp mustard seeds
  • 2 tsp mustard oil
  • 4-5 fat garlic cloves
  • 2-3 green chilis
  • 2 pinch turmeric
  • salt to taste
  • extra mustard oil for drizzling at the end

Preparation - Wash the vegetables and drain excess water. Transfer to a thick steel bowl.

Dry grind the mustard seeds first. Then add the garlic and 1 green chilli along with a sprinkling of water. Grind into a fine paste using as little water as possible.

Pour this paste over the vegetables. Add salt, turmeric, mustard oil and the remaining green chillis (slit lengthwise). Mix it up.

Cooking - Place the steel bowl over a grill placed on a regular gas burner or use an electric stove/induction stove (not tried doing this in a micowave). Cover with a heavy lid and cook for 15-16 mins.

Do check once or twice in between and add a little water if it is catching at the bottom (If the vessel is sufficiently thick and the flame is kept very low chances are rare) .

Once it is cooked, sprinkle mustard oil and lightly stir the vegetables. Carefully remove the bowl from the heat source.

Serve hot with white rice and dal or with pakhala.





Tuesday, April 22, 2014

Gobi Kasuri

A simple preparation of cauliflower with dried fenugreek leaves, the bitter but aromatic flavors of this herb lift the dish out of mediocrity and catapult it into another league. Unlike the Punjabi version which has an overdose of Kasuri methi, I have aligned it more with the Odiya cauliflower stir-fry 'Phulakobi Santula but with distinct notes of the latter herb . Cauliflower like its other cruciferous cousins ( say broccoli, cabbage and brussels sprouts ) is very low on GI and loaded with cancer preventing antioxidants. However, given the propensity of Indians for deep frying or steeping this vegetable in heavy gravies, much of the benefits are lost. This vegetable tastes best when blanched for few minutes and then sauteed with less oil. A very low calorie dish, this one is especially recommended for those who suffer from diabetes and other heart ailments.

It goes very well with rotis but tastes equally good when paired up with white rice. Since it is quite dry it makes for a good lunchbox recipe. Read on -



















Preparation Time - 30 mins

Ingredients:
Cauliflower ( 1 no, medium )
tomato ( 1 large )
onion ( 2 nos, medium )
red/green chilli ( 1-2 nos )
red chilli powder ( 1 tsp )
ginger garlic paste ( 1 tsp )
turmeric (1/3 tsp)
kasuri methi ( 1/2 cup)
pancha phutana ( 1/2 tsp)
garam masala ( 1/3 tsp)
oil ( 2-3 tsp) (I used Pomace olive oil for this recipe and t came out good)
salt to taste


Preparation: Dice the cauliflower into large sized florets . Cut the onion into thin long slices. Cut the tomato into long slices along its length and remove the seeds.

Soak the kasuri methi leaves in warm water.

Cooking: Bring water to boil in a large saucepan. Add salt and turmeric, followed by the cauliflower florets. Boil for 5-6 mins. Drain excess water and keep aside.

Heat a wok. Pour the oil into it. Add the pancha phutana and green chilli followed by the onions. Stir fry till the onions turn golden.

Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off.

Add the tomato slices. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften and mix with the rest of the ingredients. Oil should start separating by this time.

Add the cauliflower florets along with the kasuri methi leaves. Stir fry on high flame for 3-4 mins. Cook covered on low flame for another few minutes till the cauliflower florets imbibe the flavors of the kasuri methi.

Add the garam masala and mix well. Remove from the stove. Serve with rice, rotis or parathas.



















Note - One can also skip the tomatoes and add amchur instead.

Tuesday, December 17, 2013

PhulKobi-Rohi Macchar Jholo ( Cauliflower & Fish Curry )

A yummy medley of fish and vegetables, this curry was born out of necessity. While typical oriya curries like Muhura and Chenchedda liberally incorporate vegetables in a non-vegetarian preparation, the individual identity of each ingredient is somewhat lost. A slight variation of the typical 'Masala dia Maccha Jholo', one can add cauliflower/pointed gourd/okra/eggplant to enhance its flavor. Read on for the recipe:



















Preparation Time - 30-40 mins

Ingredients - 4 pieces of Rohu/Bhakura/Mirkali fish, 2 cups of cauliflower florets, 2 medium sized potatoes, 2 ripe tomatoes, 1 tsp turmeric, 1/4 tsp cumin powder, 1 tsp red chilli powder, 2 pinch cinnamon powder, salt to taste, 8 tbs oil.
For the masala paste - 1 large onion, 2/3 inch ginger, 7-8 garlic flakes, 1-2 dry red chilli.

Preparation - Marinate the fish with salt and turmeric. Cut the potato into long pieces.
Grind all the ingredients for the masala paste till smooth.
Grind the tomatoes into a puree.

Cooking - Heat a tawa/frying pan. Add 2 tbs oil.
Add the fish pieces and fry on both sides till light brown.

Heat 4 tbs of oil in a wok. Add the cauliflower florets and potato pieces along with salt and turmeric.
Stir fry till semi cooked. Remove from the wok and keep aside.

Add more oil into the wok if needed. Add the masala paste and fry till raw smell goes off.

Add chilli powder, turmeric and cumin powder. Stir fry for 1-2 mins. Add the tomato puree and fry till it starts to leave oil.

Add the fried cauliflower and potatoes. Mix with the masala paste and fry for another 4-5 minutes.

Add 3 cups of boiling water. Bring to boil and simmer for 2 minutes.

Add the fish pieces and cook covered for 10-12 minutes. Sprinkle the cinnamon powder and switch off the flame/heat source.

Serve hot with rice/rotis.


Thursday, February 24, 2011

Phula Kobi Jholo/Rasa ( Cauliflower curry )


















Cooking Time Required: 30-35 mins
Cost Of Preparation: 50-60 Rupees

Ingredients: cauliflower ( 250 gm), onion ( 1 large ), potato ( 1 small), red chillis ( 3-4 nos), ginger garlic paste ( 2-3 tsp ), tomatao ( 1 large ), coriander stems ( 1-2 tsp ), green peas ( 1 cup ), cumin seeds ( 1/3 tsp ), cumin powder ( 1/2 tsp ), coriander powder ( 1 tsp ), kasuri methi ( 2 tsp ), cardamon ( 1-2 nos ), cinnamon ( 1 inch long ), cloves ( 1-2 ), bay leaf ( 1 no. ), salt, turmeric, oil ( 6-7 tsp ).

Preparation: Cut the cauliflower into medium sized florets. Potato should be cut into cubes.

Cut the onion into small chunks.

Boil the tomato for 5 mins.

Cooking: Heat 3 tsp oil in a frying pan. Add turmeric followed by the cauliflower florets and stir fry for 7-8 mins. Add the potato cubes and fry for 3-4 mins more. Remove from pan and keep aside.

Heat 2 tsp of oil in the same pan. Add coriander stems, cardamon, cinnamon, bay leaf and cloves. Fry for a minute.

Add the onions and fry till translucent. Peel the tomato and add to the pan. Cook for 2
mins.

Transfer to a mixer-grinder and grind into a smooth paste while it is still hot.

Heat the remaining oil in a wok. Add the red chillis and cumin seeds.

Add the onion and tomato paste along with the ginger-garlic paste and a little bit of salt. Fry for 4-5 mins till the raw smell goes off.

Add the cumin and coriander powder. Fry for 1-2 mins.

Add the fried florets and potatoes along with the green peas, kasuri methi, salt and 2-3 cups of water.

Boil for 8-10 mins or till the gravy thickens to ones' preference.

Serve hot with rotis/paratha/rice.

Cauliflower

Wednesday, November 17, 2010

Kobi Santula


















Cooking time required: 25 mins
Cost of preparation: 30-35 rupees

Ingredients: cauliflower ( 1 no, medium ), tomato ( 1 large ), onion ( 2 nos, medium ), green chilli ( 1 no ), red chilli powder ( 1 tsp ), ginger garlic paste ( 1 tsp ), turmeric (1/4 tsp), salt, oil ( 4-5 tsp ), pancha phutana ( 1/2 tsp), garam masala ( 1/3 tsp , optional ).

Preparation: Dice the cauliflower into large sized florets . Cut the onion into thin long slices. Cut the tomato into long slices along its length and remove the seeds.

Cooking: Heat a pan . Add 3 tsp oil. Add the cauliflower florets along with salt and turmeric. Stir fry for 10 mins on medium to high flame or till the florets are almost cooked. Remove from pan and keep aside.

Heat a wok. Pour the remaining oil into it. Add the pancha phutana and green chilli followed by the onions. Stir fry till the onions turn golden. Add the ginger garlic paste and cook for 3-4 mins till the raw smell goes off. Add the fried cauliflower florets and the tomato slices. Sprinkle red chilli powder and a little salt. Cover with a lid and cook till the tomatoes soften and mix with the rest of the ingredients.Take care that the cauliflower is not overcooked.

Add the garam masala and mix well. Remove from the stove. Serve with rice, rotis or parathas.

Note: One may puree the tomato instead of adding the slices. This also helps reduce the cooking time.

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