Category: Cauliflower Recipes

Bhurji Aloo Gobi

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German-Breaded Cauliflower

Breaded cauliflower

Breaded Cauliflower-is a traditional German vegetable recipe.Tender bits of cauliflower are battered and deep-fried. Great for appetizers.This is very simple and easy to prepare.Excellent side dish for any meal.


Ingredients

Cauliflower -1
Eggs-2
Flour -1/2 cup
Salt to taste
Pepper to taste
Breadcrumbs – 1 cup
oil


Preparation method

  1. Clean and cut the florets to medium size.
  2. Blanch them in a hot water for a min
  3. In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time.
  4. Don’t make it too hot, it will burn the crumbs.
  5. You want a thick enough batter to cling to the cauliflower.
  6. If you have made it too thick,add milk to get the right consistency
  7. Add salt and pepper  to the batter.
  8. Coat each cauliflower in the batter, then in the bread crumbs.
  9. Then proceed to put them in your preheated oil to fry.
  10. Fry them till it turn to brown all sides.
  11. Serve it hot with sauce.

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Traditional Cauliflower Curry

Gobi Grandma curry

Grandma Gobi Curry


Ingredients

Cauliflower-1

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices for the Grinding

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

  1. Blanch the cauliflower florets in a warm water  with salt and turmeric For the 2 mins
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take cauliflower florets in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 


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Mughlai Recipes – Mughlai Phool Gobi Curry – Mughlai Cauliflower Curry

Mughal Gobi

 

Mughlai Recipes – Mughlai Phool Gobi Curry – Origin

Mughlai Recipes – Mughlai Phool Gobi Curry -The Mughals cuisine hugely popular,fuses Indian, Middle Eastern and Persian styles of cooking. Ingredients like aromatic spices, nuts, raisins, cream and milk combine to create richness to the dish.The tastes of Mughlai cuisine vary from extremely mild to spicy.Mughal recipe is often associated with a distinctive aroma and the taste of ground and whole spices.A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments. Variety of dishes can be made, Mughlai phool gobi curry is one among them. Delicious yummy recipe,unique in its texture,has its own flavor and taste.

Mughlai Recipes – Mughlai Phool Gobi Curry – Spices and Cooking method

Mughlai Recipes – Mughlai Phool Gobi Curry – This recipe is my version of cooking gobi curry in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt. I have used both. Gobi is cooked with onion ginger garlic, butter, yogurt and spices.Curry is cooked in slow process. The slow cooking process helps the florets to blend with the spices. Mughal phool gobi curry is the great dish for vegetarians.

Mughlai Recipes – Mughlai Phool Gobi Curry – Nutritional health benefits

Mughlai Recipes – Mughlai Phool Gobi Curry – Cauliflower contains health-benefiting antioxidants,vitamins and very low in fat and contains no cholesterol.Fresh cauliflower is an excellent source of vitamin C and contains dietary fiber;It contains good amounts of many vital B-complex groups of vitamins-folates,B5,B6,B1,B3 and Vitamin K.it contains minerals such as manganese, copper, iron, calcium and potassium.it helps fight against harmful free radicals, boosts immunity and prevents from infections and cancers. Together these compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition, cytotoxic effects on cancer cells.

Mughlai Recipes – Mughlai Phool Gobi Curry – Serving method

Mughlai Recipes – Mughlai Phool Gobi Curry is an excellent side dish can be served with rice or roti as a main course for lunch or dinner. Mughlai gobi curry can go well with rice, roti, idli or dosa.Mughlai gobi curry is great vegetarian dish for family gatherings, friends and parties. Simple delicious dish try it.


Ingredients

Cauliflower-500gms
Onion-1
Green chillies-2
Ginger garlic paste-1tbsp
Curry Paste
Tomatoes-3
Yogurt-200gms
Salt to taste
Coriander leaves
Butter-50gms

Curry Masala

Black cardamom -2
Star Flower-2
Cloves -6
Cinnamon -3
Black cumin Seeds -1/2tsp
Cumin- Seeds -1/2tbsp
Coriander Seeds -2tbsp
Almonds – 5
Coconut – 4 small pieces
Red Chilies -6
Turmeric powder-1/4tsp


Preparation method

  1. Blanch the florets in warm salt water and keep it aside.
  2. Dry roast all the spices for grinding and make a fine paste.
  3. Take the florets in a pan, and add the ground paste.
  4. Add ginger garlic paste.
  5. Add green chillies and chopped onions.
  6. Add Chopped tomatoes(optional).
  7. Add the butter, yogurt,salt, mix it well .
  8. Cover it and cook it for 20 mins in a medium flame.
  9. Garnish it with coriander leaves.
  10. Serve it hot with Roti/paratha

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Cauliflower Curry

Gobi curry

gobi curry


Ingredients

Cauliflower -1

Salt to taste

Oil

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the 2 min.
  2. Heat oil in a pan; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree and the spices with the salt
  6. When the oil floats at the top, add the gobi pieces and mix it well
  7. Cover it and cook it For the 12 mins in a low flame.
  8. Add fresh pepper powder and mix it well.
  9. Garnish with Fresh coriander and serve it hot with rice or roti.

 

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Cauliflower Baji

Cauliflower baji

Gobi Baji


Ingredients:

Cauliflower-250 grams

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Garlic paste-1/2 tsp

Gram flour-1/2 cup

Salt to taste

Oil


Preparation method:

Wash and cut the cauliflower into small florets.

Add chilli powder, garlic paste, turmeric, hing, salt  to the gram flour.

Add water and mix it to a dosa batter consistency.

Heat oil in a pan.

Put florets in the batter and deep fry it in the oil.

Add few at times and cook in a medium flame.

Serve it hot with coconut chutney or chilli sauce.


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Cauliflower Rice

Gobi Rice

Cauliflower rice


Ingredients

Cauliflower -1 kg

Salt to taste

Oil

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the 2 min.
  2. Heat oil in a pan; add cloves, cinnamon, cardamom and bay leaves.
  3. Add Chopped onions and green chillies and sauté it
  4. Add ginger garlic paste and fry it.
  5. Add tomato puree and the spices with the salt
  6. When the oil floats at the top, add the gobi pieces and mix it well
  7. Cover it and cook it For the 12 mins in a low flame.
  8. Add fresh pepper powder and mix it well.
  9. Add cooked rice and sprinkle sesame oil or ghee and mix it well.
  10. Garnish with Fresh coriander and serve it hot with raita or papad.

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Cauliflower tempura

Cauliflower baji


Ingredients

All purpose flour-200gms
Ice cold water-1/2 cup
Oil for Frying
Salt and Pepper for seasoning
Cauliflower Florets -1 cup
Sauce for serving


Preparation method

  1. Blanch the florets and pat dry them.
  2. Mix the flour with cold water and add the seasoning.
  3. The batter should be neither thick nor watery,check the right consistency.
  4. Heat oil in a deep bottomed pan for frying.
  5. Dip the florets into the batter mixture,once evenly coated drop into the oil
  6. Add few at a times,fry them until it turns to golden brown and crispy.
  7. Serve the tempura’s warm with the sauce.

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Aloo Gobi Fry

Aloo gobi fry

 

Aloo gobi- is classic Punjabi non –vegetarian dish with the combination of aromatic spices. Usually Punjabi dishes differs in spice contents ranges from low to high. In most Punjabi foods onions, garlic and ginger takes extensive place to give rich taste. Aloo chicken lies in the middle range. It is very quick to make and very delightful recipe.


Ingredients:

Gobi-500gms

Potatoes-2 medium Large

Salt to taste

Oil

 

For the Tempering / Tadka:

Cardamoms-2

Cloves-4

Cinnamon bark-3 pieces

Bay leaves-2

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

 

Spices Used:

Turmeric – 1/2tsp

Cumin powder-1/2tsp

Chilli powder-1tsp

Coriander powder-2tsp

Garam masala-1/2 tsp

 

Garnishing

Fresh Coriander – 1/3 bunches


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the  2 min.
  2. Heat the saucepan with the oil; add bay leaves, cloves, cinnamon, and cardamom.
  3. Once it’s tempered, add chopped onions, green chillies.
  4. Add ginger garlic paste when onion turns golden brown. Sprinkle little water if the mixture sticks or dries until it softening to a mash
  5. Add tomato puree, turmeric powder, chilli powder, cumin powder, coriander powder, garam masala, and salt.
  6. Peel the half boiled potatoes and cut into big cubes.
  7. Once the oil separates from the masala, add gobi and potato to the masala.
  8. Add water and cover it on and cook in the medium flame For the 20 mins.
  9. Garnish it with coriander leaves
  10. Serve it hot with rice or roti’s

 

Note: Cook in a medium flame throughout the process. Variations can be made by adding mushrooms, cauliflower, peas, prawn…depending on individual preferences. For the party and occasions to give richness to the dish you can add cashew paste at the end beFor thee garnishing. Vegetarians can try with Punjabi Aloo Gobi recipe.


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Cauliflower Pepper Fry

Pepper Gobi Fry

Gobi Pepper fry


Ingredients

Gobi-500gms

Onions-2 medium

Green chillies-2

Ginger garlic flakes-2tsp

Turmeric -1/2 tsp

Salt to tatse

Ghee

 

Crushed Spices

Fennel seeds-1tsp

Cumin-1tsp

Black Pepper-11/2 tsp

 

For the tempering

Mustard-1/2 tsp

Cinnamon-2

Cardamom-1

Cloves-4

Bayleaves-2

Curry leaves-1 sprig


Preparation method:

  1. Take cauliflower wash and cut into small florets, blanch them in hot water with turmeric and salt For the 2 min.
  2. Heat ghee in pan, add tempering spices, once they splutter add chopped onions and green chillies sauté it.
  3. Add chopped ginger and garlic pieces and fry it.
  4. Add Gobi pieces, turmeric, salt, pepper powder and mix it well.
  5. Sprinkle water, cover it and cook For the 20 mins in a medium flame.
  6. Add curry leaves, freshly crushed fennel, cumin, pepper powder and mix it well.
  7. When its dry add lemon juice and mix it well
  8. Garnish it with coriander leaves.
  9. Serve it hot with rice or roti

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