Showing newest posts with label Cauliflower. Show older posts
Showing newest posts with label Cauliflower. Show older posts


Cauliflower Masala Dosa - Fiber Rich Alternate!

Cauliflower Masala Dosai:


Dosa batter
Oil few spoons.

For The Filling:

Cauliflower cut into small florets
Green chilies 3 chopped
Ginger 1" minced
Garlic 1 clove minced
Onion 1 large chopped
Chili powder 1 teaspoon
Cilantro leaves few
Oil few spoons
Coriander seeds 4-7
Cumin seeds 1/4 spoon.


In a wide wok, heat oil. Add the tempering spices followed by chilies, ginger-garlic and onions. Fry real good.

Further add salt, turmeric and chili powders. Then add cauliflower florets, cover and cook for 7-9 minutes or until tender.

Remove the lid and stir-fry over high till aromatic, garnish with cilantro leaves.
Use this as a filling for masala dosa.

Just fiber rich alteration:)


Coconut Milk Infused Vegetable Biriyani - Eat Till Your Heart's Content:)

Thengai Paal Sertha Kaikari Biriyani:


Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.


Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped


In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.


Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani

Cauliflower Biriyani:

I have never made those hearty-healthy vegetable biriyani before. And using brown basmati in cooking is challenge to me. Finally, I made a choice to give it a shot. Made this pretty looking 7-9 tier (layers) biriyani, however with this deep color...its hard to differentiate! You know, this method is bit time consuming, rice took almost a year to get cooked!!!...but definitely flavorful and rich looking:)

Main Ingredients:

Cauliflower 1 head - florets
Brown Basmati rice 3 cups

To Fry & Garnish:

Red onions
Green chilies
Cashew nuts
Pinch of salt
Touch of sugar.

To marinate and Fry Cauliflower:

Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1


Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy:)


Cauliflower Poriyal

Cauliflower Subzi:


Cauliflower 1 head - cut into florets
Ginger 1-2 inches thinly sliced
Cumin seeds 1 spoon
Green chili 1 chopped
Onion 1 small chopped
Turmeric powder 1/4 spoon
Cilantro leaves
Olive oil.


Heat oil in a wok, add cumin seeds and chili. Followed by onions.

Now, add the florets. Cover and cook briefly.

Add salt and turmeric powder to the same and cook without lid for about 4-7 minutes.

Once they are done, garnish with cilantro leaves.

Simple and elegant side dish ready:)


Mixed Vegetables Paaya

I am trying my hardest to not complain, and to pretend its too comforting to eat vegetables:( But, in my mind there is no better food than animal protein:)It looks like an order to follow the meat and veg diet plan, like a rhythm in my cooking. The moment I decide, I want to cut down my animal instinct(of being so meat-a-holic), I don't do my home work properly...yeah, something or rather comes up, and I am forced to travel!!! And you all hard it is to pick lettuce and citrus in the restaurants, here...Oh my, don't even think:(

This recipe was created on, one hell of a evening' to calm down my senses for that ultimate cravings for Goat's Meat Paaya!!! Well, I went kidding myself with another servings of mixed vegetables, from this disguise Veg Paaya...not to mention that, it was devastatingly late dinner! Verdict??? Please don't ask a mad carnivore' how the grass taste like?


Mixed Vegetables of your choice
Green chilies 3 slitted
Green chili 3 grated
Onion 1 grated
onion 1 finely chopped
Ginger-garlic paste few spoons
Turmeric powder 1 spoon
Coriander seeds powder 1 spoon
Mint leaves few chopped
Lemon juice few spoons(optional)
Coconut milk thick extract 1 cup
Bay leaves
Black cardamom 2
Cloves 3
Green cardamom 2
Cinnamon sticks 2-3
Oil few spoons.


Heat oil in a wide pan over medium-high heat, add whole spices...bay leaves, cloves, cinnamon & cardamom pods) saute for few minutes.

Followed by slitted chilies. Wait up to crackle. Then add chili and onion paste....fry until golden color.

Add ginger garlic paste and fry till raw odor leaves the pan.

Stir-in turmeric and coriander powder.

Add vegetables, bring this to boil and stew like consistency.

Add a cup of coconut milk. Allow this boil.

Garnish with mint and cilantro leaves.

Serve warm to go with Aappams and Iddiappams.


Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy

Navarathana Kuruma:(Restaurant Style)

Navarathana Korma. Restaurant Style Navrathan Korma.


Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Bell peppers
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.


Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Add chopped fruits and fried panir plus nuts to it.Remove from heat. Serve to go with your rotis.


Cauliflower Usili

Cauliflower Usili:

I never appreciated cauliflowers, its so hard for me to put this vegetable in my shopping list. Since there are no much choice here, I rarely buy them. Well, to tell you the truth...I have tried korma to curry, nothing really tempted me. I could say, usili form has better suited me. Hope you all will like it, here is the recipe.


Cauliflower - divided into florets
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Thuvar dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups


In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal bit coarsely and set aside.

In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and cauliflower. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add the wet ground paste and cook without lid. Let the dal paste get well coated with the vegetable. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.


Aviyal - Mixed Vegetables Side Dish

Aviyal:(Kerala Style)

Do you think that men cook better than women??? Hmmm, at some point and sometimes, I do feel that way. Although men are helpless (or at least in my family)!!!

Cooking with my Dad is such a pain to me...slaving myself to lend him spatula, bowls, vessels, gosh...but the food turns out perfect tho'. Again, my brother makes me real sick...when he comes to the kitchen, he practically turns the room into a mini junk yard! Almost, all the groceries from the cabinet will be spread down on the counter top...oil spilling, masala scattering, you name it!! Last but not least, AK gave me lot of hype 'how good he is at cooking', I was so impressed when he told me that! But, when the day came for me to share the same roof', its all upside down!!! Yeah, yeah he does 'good cooking'...if I am going to be there to do heavy duty like running behind him to gather all the garlic and onion peels, cleaning up the overflowing sink-faucet, stir-frying un attended wok/pan etc. cook better than women, but consistency?? Now don't ask/argue with me...who cooks in the restaurants/weddings and all? I am talking about regular home-cooking. If you(assuming that most of my readers are women)are gifted with good chef(boys/men) at home, who can also clean...then I really do envy you.

My Dad, Brother and AK are the best cooks that I know. Even tho' they turn their spatulas once in a blue moon, they really do impress me a lot - that's a gift. Alright enough too much hype'...I could see 'brimming beam of confidence glittering in their eyes'.

My Dad's Special - Fish Curry
Pari's - Zucchini Bake (my brother)
AK's - Aviyal (Yes, this Aviyal).


Vegetables(cut them into 3-4 inches thick chunks)
Raw plantain/green plantain
Yellow pumpkin
Cucumber 1
Elephant yam
Snake gourd/Ash gourd
Long runner beans/string beans
Mango 1 piece.

You can substitute with vegetables like squash, cauliflower, Ridge gourd turns out good. There are no big rules in my kitchen, what is available...I'll try to make use of it. If you have access to Indian/native vegetables, its more than good.

Sour buttermilk 1 bowl full
Onion 1 large sliced
Coconut oil 1-2 spoons
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.


In a wide vessel, heat oil. Add sliced onions, vegetables, salt and buttermilk. Cook them over low-medium heat.

In a blender, add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them to thick paste. Set aside.

When the vegetables are 3/4th done, add this thick coconut paste. Cook without lid. Once the water content is reduced. Remove from heat.

In a separate pan, heat oil. Add mustard, cumin and curry leaves. Run this seasonings over the Aviyal made above.

Serve this as a side dish to go with your sambhar rice.


Tandoored Cauliflowers - Impressing my Veg-Partner:)

Tandoori Cauliflower:

One thing that makes me very uncomfortable is to end up having vegetarian roomates, eggetarian friends and strict vegan family members around!!! Being a true carnivore' I consider myself, that I can manage decent cooking with flesh and the same time, feel so awful that none can be enjoyed(no appreciation as well) by my beloved buddies.:( So, there is always something getting stir-fried on the side G-R-E-E-N, in my kitchen! But, sincerely I do want to present that delicate taste by carefully replacing meat alternate items like mushrooms, broccoli and cauliflowers. This is one such lovely attempt...


Cauliflower 1 whole head - cut into small florets.

Do not attempt to use full flower/big florets...they didnt taste nice for me.

Spices to be Toasted & Powdered:

Coriander seeds
Tymol seeds

Use only a pinch of above spice blend.

Other Ingredients:

Black Salt
Regular Salt
Chili powder
Kashminri chili powder
Red food color
Lemon juice
Yogurts (hung)
Ginger-garlic paste
Onion paste
Mint paste
Few cubes of butter/ghee for basting
Chaat masala to garnish.

About 1-2 spoons of above ingredients (ratio? you must decide).


Mariante the flower with plain salt, lemon juice and chili powder for about a hour.

Then followed by all the above mentioned items, except ghee.

Maybe for couple of hours will do!

Now, smear them with ghee and grill them till tender on the inside and crisp on the outside.

If you prefer to do it in the oven, bake them for 30 minutes over 350 degrees and and broil them briefly for 2 minutes, often changing its postion!



Lemon Mint Cauliflower

Lemon Mint Cauliflower:

Lemony Cauliflowers. Tangy Cauliflower Poriyal. Neembu flavoured Gobi. Gobi Masala. Gobi Subzi.

Cauliflowers and Potatoes are considered Vegetarian's chicken, at several places! So, it became compulsary for me to fix these veggies for my vegetarian companian and friends! Otherwise, why would I, in the hell care to fix these vegetables, right! According to me...making vegetables palatable is one of the tuffest I go through every level of spicing it up!! When I got tired of the usuals 'cauliflowe korma' and 'paratha'...jumped into easy fix concept of 'poriyal/subzi'!!


Cauliflower 1 whole head
Lemon 1 fruit
Mint leaves fistful - finely chopped
Ginger 2"grated
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Butter few cubes.

Powder These:

Fennel seeds 1/2 spoon
Coriander seeds 1 spoon
Cumin seeds 1 spoon
Cloves 3
Cinnamon 1 stick.


In a wide wok, mealt butter/ heat oil.

Add the spice blend, followed by ginger and cauliflowers. Add salt, cover and cook till tender.

Once the flower is kind of semi-done, add turmeric and chili powders. Mix through.

Finally add lemon juice and mint leaves...stir-fry over high for quick 2 minutes and set aside.

Enjoy with your meals.


Cauliflower Manchurian

Cauliflower Manchoorian:

I have no clue how the word 'Manchoorian' came to Indianised Chinese food. Yeah...I know there is a place called Manchoorian is in China. But what it has to do with any punjabied version of 'so called chinese food'! The original chinese people do not have anything similar to what they make in India. Anyway.....Indian palate as evolved far the way for spices and chili, can't help it.

So I fixed this recipe on a boring sunday afternoon! Never appreciated cauliflower all my life!Since it turned out well, I am kind of warming up for cauliflower!:)


Cauliflower 1 small head
Ginger 1" grated
Garlic 2 beads chopped & minced
Shallots 1 finely chopped(optional)
MSG 1/4 Spoon
Dry red chili flakes 1/4 spoon
Honey 2 spoons
Soy sauce thick 2 spoons
Sesame seeds few
Chinese 5 spice powder 1/4 spoon
Sesame oil few spoons
Green onions chopped 1 cup to garnish.


Steam cook cauliflower gently for few minutes. Let it be firm yet. Set aside.

Heat oil in a wide wok. Add sesame seeds, chili flakes, garlic and ginger. Bring themt o fragrant state.

Then add sallots and fry till golden brown.

Now stir-in steamed cauliflower. Fry them over high heat. Add salt, MSG, soy sauce, honey and 5 spice powder. Stir-fry till it coats all the spices and oil. And also until it is cooked.

Remove from heat and garnish with green onions.

Enjoy with fried rice or noodles.


Cauliflower Soup:

I prefer traditional South Indian Soup over any chinese/continental way! in spices and fresh veggies certainly makes it delectable! The spices induces the digestive juices. Veggie's vitamins, both water soluble and fat soluble are retained in the soup bowl!


To be Toasted Each Seperately and Powdered Togather:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Cauliflower - 1 cup(teeny meeny bits)
Scalion 1
Tomato 1
Cilantro leaves few
Turmeric 1 pinch


Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.


In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add chopped ingredients, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water...bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices and veggies flavour steep into the soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.


Cauliflower Korma:


Cauliflower 1 small head(blanched and cut into florets)
Onions 2 finely chopped
Tomatoes 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.


In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and cauliflower. Cover and cook over medium heat.

When the flower is half the way done....add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis. One can try this even with dosa, appam, poori or even plain rice too.


Achaari Gobi Subzi:

Achaar Gobi. Cauliflower Pickled Poriyal.


Cauliflower 1/4 kilo - Blanced and cut into florets
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Lemon juice few spoons
Sesame oil few spoons.

For Tempering:

Mustard/Sesame oil few spoons
Mustard seeds 1/4 spoon
Asafoetida 1 pinch
Dry red chilies 3
Curry leaves few

Achaari Powder:

To Be Toasted Each Seperately and Powdered Togather:

Mustard Seeds 1 spoon
Fenugreek Seeds 1 spoon
Coriander Seeds 1 spoon
Fennel Seeds 1/4 spoon(optional)
Cumin Seeds 1/4 spoon(optional)
Asafoetida 1/4 spoon.


Cilantro leaves.


In a wide pan, heat oil. Add cauliflower florets, salt, turmeric and chili powder. Cover and cook.

When the vegetable is 3/4 th done....add the achari powder. Now fry over high heat without lid.

In a seperate sauce pan, heat oil. add tempering items. Now run this sesaonning over the above 'poriyal' made.

Fianlly squeeze lemon juice on top. Garnish with cilantro leaves. Serve warm as a side dish for south/north Indian meals.


Gobi Muttar Masala:

Cauliflower - Green Peas Masala.


Cauliflower 1 small head(cut into florets)
Green peas 1 cup(fresh from the pod/frozen)
Green chilies 4 fienly chopped
Onion 1 large chopped
Ginger-garlic paste 1 spoon(fresh)
Tomatoes 2 chopped
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Coriander seeds powder 1 spoon
Garam masala 1/2 spoon
Curry leaves few
Cashew nuts 15 halved
Cloves 2
Cinnamon 1 stick
Oil few spoons
Cilantro leaves to garnish.


Heat oil. Add cloves cinnamon, cashew nuts and green chilies. Let them crackle well.

Now add onions and bring to golden color. Followed by ginger-garlic paste...fry till its raw smell leaves the pan.

Now add toamtoes and wait till it becomes pulpy. Add cauliflowers and fresh peas. Saute for few minutes.

Further add salt, turmeric, chili, coriander and garam masala powders to it.

Cover and cook for a while. When the raw odour leaves the pan, oil shows up on sides and no moisture left...remove from heat.

Garnish with cilantro leaves.


Aloo Gobi Fry:


Red skinned potatoes 2-4(cubed with skin)
Cauliflower 1 small head(cut into florets)
Ginger-garlic paste 1 spoon
Onion 1 small bulb chopped
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Oil few spoons
Cilantro to garnish.


Boil potato in a microwave for 10 minutes. Set aside.

In a kadai/wok, heat oil. Add onions and ginger-garlic paste to it. Fry for a while. Maybe till its raw smell leaves the pan.

Now add salt, turmeric and chili powder as well. Add cooked potatoes and cauliflowers. Cover and cook for few minutes. Maybe till the cauliflower is done.

When it is done, garnish with cilantro leaves.

Serve warm as a side dish or for chappathi.


Cauliflower Salad:


Cauliflower 1 small head
White Onions 2 large
Ginger 2" chopped n minced
Jalapenos 2 finely chopped
White Pepper powder 1 spoon
Vinegar few spoons
Olive oil few spoons
Cilantro leaves few.


Blanch the cauliflower, cut into small florets.

Steam cook this for 10 minutes.

Now sprinkle salt, pepper and vinegar. Set aside.

In a sauce pan, drizzle olive oil. Saute jalapenos, ginger and onions.

In a large bowl/platter...spread cauliflowers, top with sauted above onions and decorate with cilantro leaves.

Mild and refreshing salad ready!