Tag Archives: Cauliflower

Grated Cauliflower Fritters

12 Apr

grated_cauliflower_fritters
Grated Cauliflower Fritters.

Cauliflower is either grated or finely chopped. It the then mixed with gram flour and made into thick paste. Spoonful of mixture is dropped into hot oil and fried till golden brown in color. Serve grated cauliflower fritters immediately.
Makes: around 4 Servings of Grated Cauliflower Fritters.

Ingredients:

Cauliflower (Grated) 1 Cup
Onion 1/2 of Small One
Green Chiles 2
Ginger 1 inch Piece
Besan / Gram Flour 1/4 Cup
Rice Flour 3 Tbsps
Salt to Taste
Oil for Deep Frying

Method of preparation:

Discard leaves, wash and either finely chop or grate the cauliflower.
Peel and finely chop the onion and ginger.
Remove stems, wash and finely chop the green chiles.

In a mixing bowl, mix together cauliflower, onion, ginger, green chiles, besan, rice flour and salt.
Add few splashes of water and make into somewhat thick wet mixture.

Heat oil in a pan on medium heat.
When oil gets hot, scoop a tablespoon of the cauliflower mixture and drop into hot oil.
Repeat the same till the surface of the pan is filled.
Fry the grated cauliflower fritters on both sides till golden brown in color (around 3 – 5 minutes).
Once fried, remove the grated cauliflower fritters onto absorbent paper.
Repeat the same with any remaining cauliflower mixture.
Serve grated cauliflower fritters immediately.
Notes: Make sure oil is not too hot at any point of time.

Suggestions: Adjust with besan if the mixture is too wet. Adjust spice with green chiles or add a pinch of red chili powder.
Variations: You can also add chopped cilantro to the cauliflower mixture if you wish.
Other Names: Grated Cauliflower Fritters.

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Cauliflower Spices Curry

25 Jan

cauliflower_spices_curry
Cauliflower Spices Curry.

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in oil along with whole spices. The curry is finished with spices and chopped cilantro. Serve cauliflower spices curry with steamed rice or with roti.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients:

Cauliflower 1 medium head
Garlic 2 Cloves
Coriander Powder 1/2 tsp
Whole Red Chile 1
Turmeric Powder a Big Pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Cloves 2
Cinnamon 2 inch Stick
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 Tbsps

Method of preparation:

Soak whole red chile in warm water for half hour or so to soften.
Grind the red chile with pinch of salt into coarse paste.
Peel and slightly mash the garlic cloves.

Remove outer leaves, wash cauliflower and break it into small florets and wash again.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When cloves are plump and cumin seeds change color, add garlic cloves and fry briefly.
Add cauliflower florets and cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, ground red chili paste, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Stir in chopped cilantro and serve cauliflower spices curry with steamed rice or with roti.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust red chili paste according to your preference.
Variations: Check other cauliflower recipes here.
Other Names: Cauliflower Spices Curry.

Cauliflower Chutney

15 Dec

purple_cauliflower_chutney
Cauliflower Chutney.

Cauliflower is broken into florets and cooked in oil along with green chiles. They are then coarsely ground along with tamarind and salt. Finally cauliflower chutney is finished with talimpu. Serve cauliflower chutney with steamed rice.
Makes: around 4 Servings of Cauliflower Chutney.

Ingredients:

Purple Cauliflower Florets 1 1/2 Cups
Green Chiles 2 – 3
Tamarind 2 inch Piece
Cilantro few Sprigs
Salt to Taste
Oil 2 tsps

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 4
Asafoetida a Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Break cauliflower into small florets and thoroughly wash them.
Remove stems, wash and halve the green chiles.
Wash and roughly chop the cilantro leaves.

Heat oil in a pan, add green chiles and fry briefly.
Remove green chiles from heat, add cauliflower florets.
Add a splash of water if necessary and cook covered on low flame till little soft.
Uncover and fry for a minute to brown them a bit.
Add the tamarind and remove from heat.
Once cool enough to handle, somewhat coarsely grind the green chiles, tamarind, cauliflower, cilantro and salt using mortar and pestle.
Else pulse them couple of times in a processor.
Remove the cauliflower chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ground cauliflower chutney.
Stir well and remove from heat.
Serve cauliflower chutney with steamed rice.
Notes: Make sure cauliflower is not overcooked.

Suggestions: Adjust spice with green chiles.
Variations: Use regular cauliflower if you can’t find purple cauliflower.
Other Names: Cauliflower Chutney.

Cauliflower Potato with Spices

15 Apr

cauliflower_potato
Cauliflower Potato with Spices.

Cauliflower is broken into small florets and potato is diced. Both the chopped vegetables are cooked in oil along with whole spice mix. Finally the dish is seasoned with red chili powder and garnished with cilantro. Serve cauliflower potato with spices over plain steamed rice or with roti.
Makes: around 4 Servings of Cauliflower Potato with Spices.

Ingredients:

Cauliflower 1 Small Head
Potato 3 Small
Red Chili Powder 1/2 tsp
Panch Phoran 1 Tbsp
Whole Red Chiles 1
Ginger Garlic Paste 1 tsp
Salt to Taste
Oil 2 Tbsps
Cilantro few Sprigs

Method of preparation:

Peel, wash and dice the potatoes.
Remove stem, wash thoroughly and break cauliflower into small florets.
Break red chile into multiple pieces.
Wash and finely chop the cilantro.

Heat oil in a pan, add panch phoran.
Once mustard seeds start spluttering, add red chiles an then ginger garlic paste.
Fry for couple of seconds and stir in cauliflower and potato pieces.
Stir fry for a minute and cook covered on medium flame till cauliflower is soft but not mushy.
Once potato is cooked well, stir in red chili powder and salt and remove from heat.
Stir in cilantro an serve cauliflower potato with spices over plain steamed rice or with roti.
Notes: Make sure not to overcook.

Suggestions: Adjust red chili powder according to spice preference.
Variations: Add a pinch of garam masala at end if you wish.
Other Names: Cauliflower Potato with Spices

Cauliflower in Coconut Milk

28 Nov

cauliflower_coconut_milk
Cauliflower in Coconut Milk.

Cauliflower is broken into small florets and fried till golden brown. Coconut sauce is prepared with freshly squeezed coconut milk and spices. Cauliflower is finished in the coconut milk sauce before serving. Serve cauliflower with coconut milk with steamed rice or with roti.
Makes: around 4 Servings of Cauliflower in Coconut Milk.

Ingredients:

Cauliflower Florets 2 Cups
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/4 tsp
Bay Leaf 1 Small
Cloves 3
Red Chili Powder 1/2 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:

Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.
Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.

Wash and break the cauliflower into small florets.
Chop the florets into halves and keep aside.
Heat a tbsp of oil in a pan, add chopped cauliflower and fry till they turn soft and golden brown in color.
Remove the cauliflower from the pan.

Add a tsp of oil in the same pan, add cumin seeds, bay leaf and cloves.
Fry briefly and stir in chopped onion.
Fry for a minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk, red chili powder and salt.
Add fried cauliflower, chopped tomato and cook the mixture till the coconut sauce thickens.
Once cauliflower absorbs all the flavors, remove from heat.
Garnish with cilantro and serve cauliflower with coconut milk with steamed rice or with roti.
Notes: Make sure cauliflower is cooked well.

Suggestions: Adjust spice with red chili powder. If cauliflower is not cooked well, put the pan back on low head and cook covered till done.
Variations: Check other variations with coconut milk here.
Other Names: Cauliflower in Coconut Milk.