Cauliflower Khima

Cauliflower Kheema in Marathi

Time: 30 minutes
Serves: 4 persons

Ingredients:
1 and 1/2 cup coarsely ground cauliflower (1/3 cauliflower head, pulsed into the grinder)
1/2 cup green peas
1/2 cup onion, finely chopped
3 medium tomatoes, blanched and pureed
1 tsp garam masala
1 to 2 tsp Pavbhaji masala
1 tsp ginger-garlic paste
1 tsp coriander powder
2 tbsp oil
For tempering: 1/4 tsp cumin seeds, a pinch of hing, pinch of turmeric, 1/4 tsp red chili powder
salt to taste

Method:
1) Heat 1 tbsp oil in a pan. Saute the ground cauliflower for about 5 minutes. Transfer it to a bowl.
2) Heat 1 tbsp oil in that same pan. Add cumin, hing, turmeric, and red chili powder. Add ginger garlic paste. Saute for few seconds.
3) Now introduce onions and saute until translucent. Add green pea and salt. Cover and cook for couple of minute over medium heat.
4) Add sauteed cauliflower and mix well. Add tomato puree, coriander powder, pavbhaji masala, garam masala. Add little salt if required.
5) Cover the pan and cook over medium-low heat for 5 minutes.
Kheema is ready to serve. It goes well with chapati or any other Indian bread.

Instant Vegetable Pickle

Instant vegetable pickle in Marathi

Yield: approx 1 and 1/2 cup
Time: 20 minutes

Ingredients:
1 cup carrots, small pieces (1 cm)
1/2 cup cauliflower, very small florets
1/4 cup Green Peas
1 tsp Salt or to taste
1 and 1/2 tsp red Chili powder
1/2 tsp Turmeric powder
1/4 tsp Asafoetida
4 to 5 Fenugreek seeds
1/4 + 1/4 tsp Mustard Seeds
1 tbsp Lemon juice
1 tsp Oil

Method:
1) In a mixing bowl, add carrots, cauliflower and green pea. Add salt, red chili powder, turmeric powder, asafoetida powder and mix well. Grind 1/4 tsp mustard seeds coarsely and add it to the mixture.
2) Heat oil in a small saucepan (eg. egg pan). Add fenugreek seeds and let it become little brown. Remove from oil with a spoon, keep aside. In that hot oil, temper 1/4 tsp mustard seeds, let it crackle and transfer it to a small glass bowl to cool down.
3) Crush the fenugreek seeds and add it to vegetable mixture. Add prepared tadka to the mixture and mix well.
4) Finally, add lemon juice and mix nicely.
This pickle is ready to serve. It will stay fresh for 5-6 days in refrigerator.

Spicy Potato Cauliflower Curry

Potato curry in Marathi

Time: 40 minutes
serves: 3 to 4 persons

Ingredients:
3 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
Cauliflower florets, 8 to 10 medium (Frozen)
1 big onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp Oil
1 Tomato, pureed
2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend)
4 cups water
For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves
Cilantro for garnishing

Method:
1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside.
2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes.
3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook
Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.

Punjabi Gobi Masala

Gobhi Masala in Marathi

Serves: 2 to 3 people

Ingredients:
200 gram cauliflower florets
2 tbsp oil
3 green chilies
1/2 tsp turmeric
1 tbsp ginger garlic paste
3/4 cup Onion, finely chopped (1 medium)
1 cup Tomato, finely chopped (2 medium)
3/4 cup yogurt
1 tsp Coriander powder
1 tsp Cumin Powder
salt to taste
1 tbsp Kasoori Methi
Cilantro for Garnishing
Oil for Deep frying

Method:
1) Wash Cauliflower florets with water. Pat dry. Heat Oil to deep fry Cauliflower florets. Deep fry florets over medium heat till color turns to light brown. By using slotted spoon carefully drain and transfer onto paper towel.
2) Heat 2 tbsp oil in a pan. Add Turmeric Powder and Ginger Garlic paste, saute for a 30 seconds. Now add green chilies and chopped Onion. saute until Onion becomes translucent.
3) Once Onion is done, add tomatoes and cook til tomatoes become mushy. Add Coriander powder and Cumin Powder, mix well. Add fried Cauliflower and stir gently. whisk Yogurt and make it smooth. Add it in to curry. Add salt and give a nice stir. Add little water to adjust the consistency. Cook over medium low heat.
4) Make fine powder of Kasoori Methi (Dried fenugreek Leaves) by crushing them between palms. Sprinkle it over Gobhi masala curry and stir. Cover and cook for few minutes.
Serve hot with Chapathi, Roti Naan bread.

Gobhi Manchurian

Gobhi Manchurian in Marathi

Servings: 2 persons



Ingredients:
1 & 1/2 cup Cauliflower Florest (Small Florets)
::::For Batter::::
1/4 to 1/2 cup Corn Starch
1 tbsp All Purpose Flour (Optional)
1/2 tsp Red Chili Powder
1/4 tsp Black Pepper Powder
Salt to taste
Oil for Deep Frying
::::Sauce::::
1 tbsp Oil
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Soy Sauce
1/2 tsp Sugar
1/2 cup Onion, finely chopped
2 Green chilies, finely chopped
1/2 tsp Chili Flakes
1 tbsp Vinegar
1 tsp Corn Starch
Approx. 1/2 cup water
salt to taste
::::For Garnishing::::
2 tbsp Scallions, finely chopped
1/4 cup Cabbage, thinly sliced (Optional)


Method:
1) First we will make Sauce. For that, heat a nonstick pan on High heat. Add oil, saute Ginger-Garlic Paste, Green Chilies. Then add Sugar and Soy sauce, saute for few seconds.
2) After few seconds, add Onion and let it cook on medium heat. Meanwhile, Mix 1 tsp Corn starch and 1/4 cup Water. Once Onion is done, add this mixture in the cooked Onion. Now, add Chili Flakes, Vinegar and salt. We need a thick sauce, so, add little water if needed. Corn starch should cook properly, so let the sauce cook for about 1 or 2 minutes. Remove from heat and keep aside.
3) Now start making Cauliflower nuggets. In a medium and deep pan, heat around 2 liters of water. Add some salt and 2 pinch of Turmeric. Once water starts boiling add cauliflower florets and cook for about 2-3 minutes. Do not cook completely, we need half cooked Florets. Also don't cover the pan while water is boiling. (Note 1)
4) Drain and put these florets on a paper towel. Let the Florets cool down. Meanwhile, make the batter. In a bowl, mix corn starch and All purpose flour. Add water and make thick batter. Add Red Chili Powder, Black pepper and salt to taste. Mix well, remove all the lumps
5) Heat oil for deep frying. Once oil is heated, turn the heat on medium. Dip and cover the florets with the batter. Deep fry on medium heat till color changes to light brown.
6) Put fried florets on a paper towel to remove excessive oil. Put them in a bowl and sprinkle little Red chili Powder over all florets.
7) Reheat the sauce, add Scallions and Cabbage mix well. Now put fried florets in cover with the sauce. Serve hot as an Appetizer.

Note:
1) If you use don't cook Florets before frying, they will remain uncooked inside after frying. But if you cook them completely, they wont taste good. That's why we are cooking them slightly and not completely.
2) For the batter, you can use only Corn starch without adding All Purpose Flour. But, do not use only All purpose Flour, as Corn starch gives crisp after frying.
3) Use small florets, as large sized florets might remain uncooked inside after deep frying.

Labels:
Gobhi manchurian, Appetizer recipe, Cauliflower Manchurian, authentic Chinese

Chinese stir fried vegetables with Rice

Chinese stir fried vegetables with Rice

Serves: 2 persons

Ingredients:
::::Rice::::
¾ cup Basmati Rice
1½ to 2 cup water
Salt to taste
1 tsp Oil
::::Vegetables::::
1½ to 1 ¾ cup mix vegetables (Carrot, Onion, Bell Pepper, Baby Corn, Cauliflower etc.)
I had used following vegetables:
½ cup Bell Pepper, sliced Lengthwise
¼ cup Baby Corn (1/2 inch pieces)
¼ cup Cauliflower (small florets)
¼ cup Carrots, thinly sliced (1 inch pieces)
6 to 7 thin slices of Potato (peeled)
¼ cup Onion, sliced lengthwise
--
1 ½ tbsp Soy sauce
2 tsp Vinegar
1 tbsp Cornstarch / Corn Flour
1 tsp Chili Sauce
1 tsp Ginger Paste
½ tsp Garlic Paste
2 dried red Chilies
1 tsp Oil
Sugar, Salt and Pepper to taste


Method:
1) Wash Rice with water and drain. Keep aside for half an hour. Then take a deep pan to cook rice. Add washed rice and water. Put in Oil and salt to taste. Give a stir and let the rice cook on medium heat. Do not cover with lid. Otherwise, rice could become sticky.
2) In a saucepan, boil 2 cups of water. Add Baby corn, Carrot, Cauliflower and potato slices and parboil these vegetables. Once vegetables are half cooked, drain the remaining water and reserve ½ to ¾ cup water for later use.
3) Heat a wok or any nonstick saucepan. Add oil and let it become hot. Then add Ginger-Garlic paste. Put in Red chilies and sauté for few seconds. Add onion and sauté for around 40 seconds. Do not cook Onion completely.
4) Then add Bell pepper fry for a minute. Add half-cooked vegetables and mix well. Also add Soy Sauce, Vinegar and Chili Sauce, give a nice stir.
5) Mix the reserved water and Corn flour together, and add it to fried vegetables. This will help to form nice thick gravy to stir fried vegetables. Then add salt, sugar and pepper to taste. Mix well
Serve hot with Basmati Rice. In addition, serve Sichuan Sauce along with Stir-fried Vegetables

Note:
1) If you are a fan of Tofu, add some while cooking.

Labels:
stir fry vegetables, Chinese stir fry vegetables, stir fried vegetables