Gobi Masala ~ Without Onion and Garlic

Gobi masala is a very popular dihs in North India. Cauliflower tastes good when cooked it right way. I cook it without onion and garlic. The spices and masala added makes curry more flavorful and tasty. It can be served with naan, chapathi, poori or jeera rice also.

Ingredients :

Cauliflower - 1, medium size
Tomato - 1, big, chopped 
Ginger paste - 1 tbsp
Green chilli paste - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Cumin seeds - 1 tsp
Bay leave - 1
Salt to taste
Water as needed

Method :

Cut the stem and separate the florets in cauliflower. Wash the florets and soak it in hot water with salt for 10 mins. Drain the water and wash it in tap water.

Heat oil in a pan , fry the cauliflower florets till golden brown. Keep aside..

In the same oil add cumin seeds and bay leaves, when it comes sroma then add chopped tomato and a pinch of salt, saute for a minute.

Then add ginger-chilli paste cook until the raw smell leaves. Add all spice powder and fried florets, mix it properly. Add a cup of water, cover and cook on low flame till the vegetables are totally tender. Check the salt and turn off the flames.

Gobi masala is ready and serve with Ajwain Poori..

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me, Guru's "Vegan Special'13", Cooking 4 All Season's "Side Dish Mela"

Kasuri Methi Wale Gobi (Cauliflower with dried fenugreek leaves)

Cauliflower season has begun in my place and wherever look around it. This dish is truly remarkable and a must try for all lovers of Punjabi food using kasuri methi give this dish unique flavor. The main flavor comes from kasuri methi and green chillis are added for that little bit of heat. If you cannot handle too much heat then you could leave out either of them.  But the outcome was so tasty. Best combination as a side dish Roti/ Rice/ Pulao!!!

Ingredients :

Couliflower / gobi - 1 medium, cut into medium florets
Green chilli - 2, chopped
Peas - 1/2 cup, frozen
Onion - 2, finely chopped
Tomato - 2, finely chopped
Capsicum - 1 cut into cubed
Ginger - 1inch, finely chopped
Garlic - 3 pods, finely chopped
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Coriander powder - 1 tsp
Dry mango powder - 1 tsp
Garam masala powder - 1 tsp
Kasuri methi (dried fenugreek leaves) - 2 tbsp
Oil - 2 tbsp
Salt to taste

Method :

Heat 1 tbsp of oil in a pan, fry cauliflower pieces in little salt and a pinch of turmeric powder in low flame with lid, saute until they are almost done, keep aside.

In the same pan, add heat 1 tbsp oil add cumin seeds, when they crackle then add onion and chopped green chilies. add capsicum now, saute till onion has change color. Then add chopped ginger and garlic, saute for another 2 minute. 

Now add all powdered spices with little water, stir well. Add chopped tomato, mix the spices with tomato, when oil separated then add fried cauliflower pieces, peas and kasuri methi leaves, mix well with spices and season with salt. In low flame until cauliflower has cooked completely.

Enjoy with hot rotis, parathas or even with rice.

Sending this to Recipe Junction's "Rakha Bandhan", Jyoti's "Food Carnival", Srivalli's "Side dish Mela", Motions and Emotion's "Party & Giveaway" event and Guru's "Vegan Special'13" event

Gobhi Pakora (Cauliflower Fritter)

Cauliflower or gobhi pakora is one of the best appetizers or side dishes what we crave for whether in parties or simply at regular meals or with tea. Delicious and hot pakodas made by dipping cauliflower chunks in a batter of besan, rice flour, cornflour with a pinch of various spices.

Ingredients :

Cauliflower florets - 8-10 nos. medium size ,
Besan - 1/2 cup
Rice flour - 3 tbsp
A pinch turmeric powder
A pinch red chilli powder
A pinch of baking powder
Roasted cumin powder - 1/4 tsp
salt to taste,
Oil for deep-frying

Method:

Cut the cauliflower into medium size pieces. Take the pieces in a pan and then add waterand salt. Boil the cauliflower pieces for 5-10 mins so that the cauliflower are half boiled. (You can steam cauliflower florets using microwave too. For that, add cauliflower florets and salt into water and put in microwave for 7 mins)

In a large bowl, mix rice flour, besan, salt, turmeric powder, red chilli powder, baking powder together. 

Heat oil in a pan. Dip the half boiled cauliflower in the batter and fry them until golden brown. Then add little warm water to the mixture to prepare thick consistency batter and then mix steamed cauliflower florets. 

Heat sufficient oil for deep-frying. For my pan, I use about 5-6 florets for frying at a time.

Let them cook in med-high heat for 2-3 minutes or until golden/reddish brown. Drop them on paper towels to remove excess oil.

Serve them hot along with Ketchup or any of your favorite chutney.

Hara Bhara Cauliflower

Hara Bhara cauliflower is easy to cook and looks like you labored over it. It tastes great with freshly made, hot Chapatis!

Ingredients :-

Cauliflower - 1 big (cut them as if you can see the heads of the flower along with the stem)
Onions - 1/2
Chillis - 5
Ginger Garlic Paste
Curd/ Yogurt - 2tsp
Pepper Powder - 1tsp
Chana dal - 1tsp
Jeera - 1tsp
Pudhina / Mint leaves- 1 cup
Coriander leaves - 1 cup
Pinch of Turmeric
Refine oil : 1 tbsp
Salt to taste

Procedure :-

In a blender take coriander, pudhina, chillis and grind it into a paste and keep it aside.

Cauliflower florets wash and pat dry with paper towels.

Now in a bowl add the cauliflower florets, grinded paste, ginger-garlic paste, curd, pepper powder, turmeric, salt and mix well and keep it aside for 1hr.

Heat the cooking oil in a deep pan on medium heat. When hot, add the cumin seeds, channa dal and curry leaves,ginger-garlic paste,fry for sometimes.

To this add the marinated cauliflower mix, and stir to coat well.

Cover and cook till the cauliflower are tender. Check occasionally and stir to ensure the sauce does not scorch. When done, stir and turn off heat.

Ready to serve with chapati or rice.

I am honourned to received "Best Innovative Recipe Award" from Julie of Erivum Puliyum. Thank you so much Julie for giving me this prestigious award.

Sending this to Julie's "EP Series : Mint & Coriander", Vardhini's "Healthy Diet – Vegetarian Side Dishes" and EP Series @ Mint & Coriander event guest hosted by Surabhi brainchild by Erivum Puliyum