CAULIFLOWER PAKODA

Ingredients

Cauliflower cut into small florets 1

Besan 2 cups

Ginger 1/2 tbsp

Dhania 1 tbsp

Salt to taste 

Onion chopped 1

Chillies cut finely 3

Red chilli powder 1/2 tbsp

Garam masala 1/2 tbsp

Cumin seeds 1/2 tbsp

Chopped corainder leaves few

Oil for frying

 Method for preparation

• Mix everything in a bowl and add little water and beat the mixture to form a thin and smooth batter.
• Heat oil in a deep frying pan.
• Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
• Serve hot with Green (Spicy) chutney or Ketchup.
  

FRIED CAULIFLOWER

Ingredients

Cracker crumbs 1 cup

Egg 1

Head cauliflower broken into small florets 1

Milk 2 tbsp

Oil for deep frying 4 cup

Method

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes or until tender. Remove from heat, drain and cool.
• Heat oil in a deer fryer to 365 degrees F(180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish.
• Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown.
• Drain on paper towels.

GOBI MANCHURIAN

 Ingredients

Cauliflower florets	3 cups
All purpose flour	1 cups
Ginger garlic paste	1 tbsp
Green chilli paste	1 tbsp
Chopped spring onions	1/2 cup
Chopped capsicum	1/4 cup
Chopped garlic	2 tbsp
Soya sauce	2 tbsp
Tomato ketchup	2 tbsp
Chilli sauce	1 tbsp
Salt to taste
Oil for deep frying

Method of PREPARATION

• Cook cauliflower florets in salted water for 5 minutes. Remove the water and keep aside.
• Add ginger garlic paste, green chilli paste, salt and water to all-purpose flour to make a batter of medium consistency.
• Dip the florets in the batter and deep fry in hot oil until golden brown. Remove and drain.
• Heat 2 tsp of oil in a skillet and saut� spring onions, garlic and capsicum for 5 minutes. Add soya sauce, chilli sauce, tomato ketchup and cook for 2 minutes.
• Add the florets, mix well and cook for 5 minutes.
• If gravy is required, add 1 tsp of corn flour mixed in water (1 cup) with out any lumps before adding the florets. Cook for 5 minutes and then add the florets.

CAULIFLOWER CURRY

Ingredients: 

• 2 onions , finely chopped
• oil
• 1cm ginger , grated
• 2 tbsp curry paste (use more if you like it hot)
• 400g tin coconut milk
• 400g tin chopped tomatoes
• 1 head cauliflower , broken into pieces
• 2 potatoes , peeled and cut into chunks
• 1 lemon , juiced
• 
  
• How to make  CAULIFLOWER  WITH GINGER 

1. Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.
2. Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.

Cauliflower & potato curry

Ingredients: 

2 tbsp vegetable oil

1 large onion , chopped

large piece ginger , grated

3 garlic cloves , finely chopped

½ tsp turmeric

1 tsp ground cumin

1 tsp curry powder , or to taste

227g can chopped tomatoes

½ tsp sugar

1 cauliflower , cut into florets

2 potatoes , cut into chunks

1 small green chilli , halved lengthways

squeeze lemon juice

handful coriander , roughly chopped, to serve

naan bread and natural yogurt, to serve

How to make Cauliflower and potato curry 

1.Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.

2.When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Thotakura pappu

Thotakura pappu

Ingredients:

2 Bunches of Thota Koora
1 Cup redgram dal
1 small ball of tamarind
salt to taste
seasoning: 2 tsp oil,a pinch of hing,1 tsp cumin seeds2 red chilis broken into pieces,3/4 garlic pods,1 tsp blackgram dal.
Curry leaves.

How To Prepare Thotakura pappu

To prepare tasty tota kura pappu clean the leaves and add with dal and put it in a pressure cooker for 20 mins. And now take a vessel for seasoning and heat the oil, then add all the ingredients hing, cumin seeds, red chillies, garlic pods, black gram dal, curry leaves and fry them for few minutes till black gram turns in to light brown. Then add boiled totakura, dal and mix it well. Add tamarind pulp and salt.

Malabar spinach Dal

Malabar Spinach Dal

Details of Ingredients

1 small cup tur dal/red gram dal (kandi pappu)

2 cups chopped and tightly packed malabar spinach (bachali kura)

1 onion, chopped

big pinch turmeric powder

2-3 green chilies

1/2 tsp chopped ginger

salt to taste

1 tbsp tamarind paste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal (minappa pappu)split gram dal (optional)

3-4 garlic cloves, crushed

2 dry red chilies de-seed and tear

10-12 fresh curry leaves

2-3 tsps oil

How to make Malabar Spinach Dal

In a pressure cooker, put red gram dal, (bachali kura ) Malabar spinach, onions, green chilies, ginger and turmeric powder.

• Add 2 cups of water and pressure cook up to 3 whistles.
• Then take a vessel and put oil and let it heat, then add mustard seeds and as they jump around, add cumin seeds, urad dal, garlic, red chilies and curry leaves and stir fry for half a minute.
• Add this to the pressure cooked dal and put salt and mix it well.
• Add tamarind paste with 1/2 cup of water and cook on low to medium flame for 7-10 minutes without lid. Then serve it with rice or chapati.