Yum! Yum! Yum!

Gobhi Musallam is a super fancy cauliflower Mughali dish that can entrance any crowd when it is plated and brought to the table. It looks very exotic and restaurant style delicacy dish  and the best part is, this recipe is very easy and you don't have to stress about it. In Mughali, Mussallam means 'Whole', in this recipe the Cauliflower is marinated with masala and get roasted as a whole hence the name "Gobhi Musallam". This dish is quite popular in North India, if you are in states, this could be a nice addition to your Vegetarian Thanks Giving Menu. With out any due, here is the recipe, Njoy!












Ingredients:
Cauliflower - 1 medium size
Turmeric Powder - 1 tsp
Garlic Cloves - 3
Bay Leaf - 1
Salt - 1 tsp
Lime Juice - 1 tsp

Gravy:
Butter - 1 Tbsp
Oil - 1 Tbsp
Cinnamon - 1 stick
Clove - 2
Ginger Garlic Paste - 1 tsp
Green Chili - 1
Onion - 1 cup ( chopped)
Tomato - 1 cup ( chopped)
Salt - 1 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cilantro -1/4 cup

Cashew Nuts - 10
Poppy Seeds - 1 Tbsp

Preparatory Steps:

• Soak Cashew Nuts and Poppy Seeds in 1/2 cup of Warm Water.
• Trim the outer leaves and base of Cauliflower carefully with out breaking the whole cauliflower. Wash thoroughly under lukewarm water. 

Method:

Blanch Cauliflower:

1. Take a deep pot and fill half with water. Add salt, turmeric powder, chopped garlic and bay leave to water. Immerse the whole cauliflower in it, you need to make sure Cauliflower is fully covered with water. Keep the pot on stove and boil water, for about 10 to 15 min ( until cauliflower becomes tender).
2. Take the Cauliflower out of the water and keep it aside on a plate. 

Make Masala Marinade:

1. Heat non-stick pan, add butter and oil. Once butter melts, add cinnamon and clove. Add chopped green chili and onions. Saute onion for 2 min, then add ginger garlic paste. Mix it well with onions. 
2. Add chopped tomato and keep mixing it with onions. In 2 min it becomes thick gravy. Add salt, red chili powder and coriander powder and mix it well into gravy. Add Garam Masal and and chopped Cilantro and close the lid and let it cook for 2 min. Finally add cashew nuts and poppy seeds to the gravy along with water. Switch off the stove.
3. Let this mixture cool, and grind everything into thick paste. 

Baking the Whole Cauliflower:

1. Pre Heat Oven to 350 F.
2. Rub this paste on the Cauliflower on all sides.  Transfer Cauliflower to a baking dish.
3. Bake for 30 - 35 min, until the paste becomes thick and dry on Cauliflower. 
4. Switch off the Oven, Take the Cauliflower out and transfer this to a Wide serving plate and Garnish with Cilantro on top. Chop into pieces and serve warm with rice or roti. 

Notes:

• Usually Mughlai Dishes are prepared with Cashew Nut and Poppy seeds masala. If you don't like Poppy seeds you can eliminate it, you don't notice a whole lot of difference in taste. 
• Always pick small to medium cauliflowers for this recipe. 
• Blanching Cauliflower is a critical step in this recipe, as this process makes the Cauliflower get cooked on all side and makes it very tender inside. Bay leave and Garlic will give very nice flavor to cauliflower, and turmeric will give nice color. 
• If you don't have Oven, Wrap the marinated Cauliflower with plastic wrap and refrigerate for 2 hours. Then cook it on the deep wide pot covering with the lid on all side on a low to medium flame until the marinade becomes thick and dry. 
• I have added only little bit of Garam Masala as I am serving this to kids as well. If you like it spicy you can increase the Garam Masala quantity per your taste. 

Browse for some more Cauliflower Recipes like Cauliflower Biryani, Baked Chili Cauliflower, Buffalo Style Cauliflower Wings


Will be back with another fancy side dish,
Take care until then
-Mythreyi

Ingredients:
Cauliflower Florets - 1/2 cup
Eggs - 2
Cheese - 1 Tbsp
Salt - 1/2 tsp
Black Pepper - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salsa - 1 Tbsp
Oil - 1 Tbsp

Preparatory Steps:

• Break Cauliflower into medium pieces and microwave for 2 min. Cauliflower Florets becomes soft, once it is cool, chop the cauliflower into small pieces. 
• Break eggs in a small bowl and whisk it well so that yolk is combined with white. Add salt and black pepper and mix well. 

Method:

1. Heat the non-stick pan, add 1 Tbsp Oil to it. Once the oil is hot, add chopped cauliflower to the pan. Saute well, Add turmeric powder and coat cauliflowers well. 
2. Add Egg mixture to the pan on top of cauliflower. Let it stand for  2 min, until eggs are cooked and becomes firm. Fold into middle and Flip to to the other side carefully and let it cook for 2 min. Top with Cheese mixture and switch off the stove. 
3. Transfer to Serving Plate and top with Salsa and enjoy this healthy and yummy breakfast! 

Related Recipes:

• Omelet Recipes

• Cauliflower Recipes

Will be back with another healthy recipe
Take Care until then!
-Mythreyi

Ingredients:
Basmati Rice - 2 cups ( uncooked)
Onion - 1/2 medium
Green Chili - 2
Tomato - 1
Ginger Garlic Paste - 1 tsp
Oil - 1 Tbsp
Ghee - 1 Tbsp ( or butter)
Cinnamon -  2
Clove - 2
Cumin Seeds - 1 tsp
Biryani Masala - 1 Tbsp ( I have used Shan Brand)
Salt - 1 tsp
Water - 4 cups

Marinade:
Cauliflower Florets - 1 cup
Yogurt - 1/2 cup
salt - 1/2 tsp
Red Chili powder - 1/2 tsp
turmeric powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp

Preparatory Steps:

• Wash basmati rice and Drain in a colander, keep it aside in Colander. 
• Wash Cauliflower florets in lukewarm water. 
• Mix all the ingredients under marinade section in a small bowl. Coat cauliflowers with this yogurt spice mixture and set aside for 30 min. 
• Chop green chilies, onions and tomatoes in length wise into thin slices. 

Method:

1. Heat the non-stick pan and add Oil and Ghee. Once it is hot, add cumin seeds, Cinnamon Stick, Clove. 
2. Add chopped onion and green chili slices. Saute them for 2 min, then add Ginger & Garlic paste. Saute until the oil separates from onion mixture. Add tomato slices and mix it well. Give it a stir and cook for 2 min.
3. Now add drained basmati rice to the pan and mix it with onions and spices. Add salt, Biryani Masala to the pan and coat the rice well with masala spices. 
4. Finally add Cauliflower Marinade to the pan and fold it in gently so that cauliflowers are spread with rice nicely. 
5. Now add 4 cups of water to the pan. Taste and adjust any seasonings and close the lid and let it cook for 15 to 20 minutes on medium heat until rice is cooked. 
6. After 20 min, check the rice consistency, if it  is cooked properly, switch off the heat and leave it on the stove for 10 min. 

Cauliflower Biryani is Ready now, fluff it up with fork and don't mix with spatula that might mush up the Cauliflowers. Transfer to Serving Bowl and serve it warm along with Cool Raita on the side.

Doesn't it look Delicious!

• Cauliflower Recipes

• Biryani Recipes

• Rice Dishes

will be back with another twisted rice recipe
take care until then!
-Mythreyi

This is another everyday simple recipe that is made with cauliflower. This recipe comes from my mom-in-laws kitchen. I usually make Egg and Broccoli Stir-fry which is popular in my family ( that is made with Broccoli and Boiled Egg). When my MIL was here at my house, she suggested to make Cauliflower and Egg stir-fry, I was thinking Cauliflower and Boiled Egg combination, wondering how that would taste. But then she corrected me that it is Cauliflower and Scrambled Egg Stir-Fry. That is Cauliflower will be sauteed on high until it becomes tender and get scrambled with whisked eggs and gets the final touch of some herbs like Cilantro or Spring Onions. This is goes very well with Rice, Roti. But my preference and favorite way of eating this is wrapping it in a roti like a Roll which will be handy for lunch boxes or picnics. Some times I try this on sandwiches for breakfast. Here is the recipe, Njoy!


Ingredients:
Cauliflower - 1 head (or 2 cups florets)
Onion - 1/4 medium
Green Chili - 2
Clove - 2
Cinnamon - 1 inch stick
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Eggs - 3
salt - 1 tsp
black pepper - 1/2 tsp
cilantro or spring onions - 2 Tbsp
Oil -2 Tbsp

Preparatory Steps:

• Separate florets from cauliflower head and wash them by keeping under running warm water. Leave them in warm water with some salt for 10 min.  Drain them completely and microwave for 3 min. 
• Chop Green Chili and Onion finely.
• Beat Eggs in a medium bowl, whisk together well and add 1/2 tsp salt and 1/2 tsp black pepper.

Method:

1. Heat non-stick pan on the stove add oil to it. Once the oil is hot, add Clove, Cinnamon and Cumin Seeds. Saute them for 1 min and add ginger garlic paste to the oil. As it separates from oil, add chopped and green chili and onions and saute them for 2 to 3 minutes until they become translucent. 
2. Add semi-cooked ( or half boiled) cauliflower to the pan and mix with onions. Add 1/2 tsp salt and keep stir-frying until cauliflower becomes tender. 
3. Pour egg mixture on top of cauliflower and let it set for 1 or 2 min allowing egg mixture to cook, mix it gently  with out breaking cauliflower , scrambling it evenly so that cauliflowers are coated with eggs.  Taste and adjust the salt and seasonings accordingly. Finally add chopped cilantro or spring onions and switch off the stove.

This is very simple recipe with minimal ingredients, and one way to sneak in some veggies along with eggs. As the mild spices are used in this recipe, this goes well with Roti or Sandwiches as well.

Check out other Cauliflower Recipes as well!




will be back soon
until then take care, ba bye!
-Mythreyi

I have always love for Cruciferous Vegetables. When I was in India i love Cauliflower, after coming to States I got introduced ( and now addicted) to Broccoli and I have always loved trying several variations with these vegetables. esp with Cauliflowers. Today I will be sharing a quick and simple Cauliflower Stir-Fry with a touch of Green Peas to it. This goes well with Roti or White Rice. Here is the recipe, Njoy!

Cauliflower Green Peas Stir-Fry

Ingredients:
Cauliflower - small head ( or 2 cup Florets)
Green Peas - 1/2 cup ( frozen)
Onion - 1/4 medium
Green Chili - 1
Spring Onions - 1 Tbsp
salt - 1 tsp
turmeric powder - 1/2 tsp
Oil - 1 Tbsp

For Masala:
Clove - 2
Cinnamon  - 1 inch
Cumin Seeds - 1/2 tsp
Dry Coconut Powder - 1 tsp

Preparatory Steps:

• Grind the ingredients under Masala section into fine coarse powder in small jar mixie ( or magic bullet)
• Cut the cauliflower into florets and microwave them for 3 min
• Thaw Frozen Peas in microwave for 1 min

Method:

1. Heat 1 Tbsp Oil in the non-stick pan. Once the oil is hot add chopped onion and green chili. Add turmeric powder. Saute for 3 min until the onions becomes soft and transparent. 
2. Add semi cooked Cauliflower Florets to the pan and mix with onions. Add salt mix it gently, Close the lid and let it cook on slow heat for 3 min.
3. Now add green peas to the pan. Mix it well and cook for 2 min. 
4. Add Masala Powder to the Pan and mix it well and stir-fry for 2 min on high. Finally add chopped spring onions and switch off the stove and leave the pan on stove for 5 min.

Check out tons of Cauliflower Recipes also!

will be back with another every day recipe!
until then take care...!
-Mythreyi

Recently I have introduced several Color Cauliflowers to my readers, I have made Colorful Cauliflower Bake with Purple Cauliflower and made Cauliflower CousCous Salad with Green Cauliflower and today I made this Chili Cauliflower with Orange Cauliflower. If Cauliflower is one common thing in all these recipes, then Low Calorie and Healthy touch is another common thing.

Chili Cauliflower w/ Orange Cauliflower

In original version of this recipe you have to deep fry the battered cauliflowers, use food color, use Ajonomato ( msg) to get the perfect taste and texture for this zesty dish. But I have skipped all these 3 unhealthy steps and still managed to get the beautiful and bright, and sizzling and slurpy appetizer or snack. Thanks to Orange Cauliflower and bringing the natural color to this dish and thanks to my oven for doing it's job and keeping this dish healthy. This recipe almost walks in the same steps of Chili Panner with slight variations. Hope you will like and enjoy this healthy touch to this popular Indo-Chineese dish. Here is the recipe, Njoy!



Ingredients:
Cauliflower Florets - 2 cups
Salt - 1/2 tsp
Black Pepper - 1/4 tsp
Red chili powder - 1/2 tsp
Hot Sauce - 1 tsp
Olive Oil - 1 Tbsp

For Chili Sauce:
Oil - 1 Tsp
Soy Sauce - 1 Tbsp
White Vinegar - 1 Tbsp
Ginger Garlic Paste - 1 tsp
Garlic - 1 Tbsp ( chopped)
Chili - 1 tsp ( chopped)
Tomato Sauce - 1 tsp
Red Chili Sauce - 1 tsp
Bell Pepper - 1/2 cup ( chopped) ( optional)
Spring Onions - 1 Tbsp

Method:

1. Wash the cauliflower florets under luke-warm water. Set a side in colander to drain the excess water. 
2. Take a medium bowl , Add Olive Oil, salt, black pepper, red chili powder and Hot Sauce to make the batter.  Coat the cauliflowers with this seasoning. Place the coated florets in non-stick baking sheet and bake them for 30 -35 min at 350 F.
3. 
4. Heat the non-stick pan and add Oil to it. Once the oil is hot add chopped green chili, soy sauce, vinegar, ginger garlic paste, Saute for 2 min. If you are using, add Green or Red Bell Pepper cubes and saute for 1 min. 
5. Add chopped garlic, followed by Red Chili sauce and finally add tomato sauce ( to add mild sweetness and color). 
6. Add the baked cauliflower florets to the pan with Chili Sauce and mix well and finally garnish with Chopped Spring Onions and switch off the stove. 
7. Transfer this into Serving Bowl and serve warm as appetizer or serve as a snack with coffee or chai. 

The colors in this recipe are so beautiful that i couldn't stop clicking... Here is one more... feast to the eyes..




More Related Categroies:

• Cauliflower Recipes
• Indo Chinese Recipes
• Savory Bakes

Take care until we meet here again...
-Mythreyi

As Homemade Vangee Bath Masala is handy, these days I have been quite experimenting with it. The aroma of this freshly ground masala is superb and I can't stop adding this to curries, pulaos and today even I have added it to this couscous salad. The Green Cauliflower exposure is one pleasure and using it in this healthy recipe, painting my plate colorful is another pleasure... Here is the recipe, Njoy!

Green Cauliflower Couscous Salad

 Have you ever seen Green Cauliflower? When i first came to America, i used to to think Broccoli as Green Cauliflower, then later i came to know Broccoli is different than cauliflower and got different texture and taste. I heard there are different color of cauliflowers Orange, Purple, Green but never witnessed them until today. Thanks to Sprouts Farmer Market for introducing me to their colorful cauliflowers under 'Color Harvest' concept. You may have already seen another colorful recipe Colorful Cauliflower Bake made with purple cauliflower. But today I have paired this Green Cauliflower with some more greens and created a Light - Lean salad.

Beautiful Bright Green Cauliflower

Ingredients:
Cauliflower - 10 Florets
Grape Tomatoes - 10
Green Peas - 1/3 cup ( frozen)
Couscous - 1/2 cup ( uncooked)
Lime - 1
Vangee Bath Masala  - 1 tsp
Olive Oil - 1 tsp
salt - 1/2 tsp
Cilantro - 1 Tbsp ( optional)


Preparatory Steps:

• Cook the Couscous according to the package directions. 
• Steam the Cauliflower Florets for 10 min. 
• Microwave the Green Peas on High for 1 min

Method:

1. Take a medium wide bowl. Add cooked Couscous, steamed cauliflower, chopped grape tomatoes and mix well gently. 
2. Add the green peas to the bowl. Add salt and Vangee Bath Masala powder and coat well. 
3. Add Olive Oil to the top and give it a stir in the bowl. Finally squeeze the Lime Juice on top and add chopped cilantro if you are using it. 

Notes:

• If you don't have  Vangee Bath Masala then you can use 1/2 tsp curry powder instead. 

Here are more categories that might interest you..

• Salad Recipes
• Cauliflower Recipes
• Light - Lean Lunches

sending this entry to Healthy Salads Event hosted by Archana originated by Priya.


Take care until we meet here next time
-Mythreyi

These days I have been eating lot of cauliflower, good that It has lot of Protein and High Fiber content in it. It is so easy to toss with olive oil, pair with curry powder and let the oven do it's best as in Roast Cauliflower. I got bored with it as I have been making this recipe a lot these days. Time for a change and some fusion, so today i paired it with Zuchini and tomato for some contrast colors and made a curry out of it. I have used this   base recipe idea from Veggie Belly but adapted it to suit my family's taste buds. Here is the recipe, Njoy!



Ingredients:
Adapted From: Veggie Belly

Cauliflower - 10 Florets
Zucchini - 1
Carrot - 1 medium
Cluster Tomato - 2 ( ripe and juicy)
Oil - 1 Tbsp
Onions - 1/2 cup ( chopped)
salt - 1 tsp
Curry Powder - 1 Tbsp
Milk - 1/4 cup
Cilantro - 1/3 cup for garnish

Method:

1. Heat the Oil in a non-stick pan. Once the oil is hot add chopped onions, let them saute for 2 min.
2. Add chopped tomato to the pan (I have used ripe and juicy tomatoes for better taste and color). Mix it well with onions and simmer it for 3 min. 
3. Add the salt and curry powder and keep the heat on low and cook for 2 min. Once the tomato and onion becomes like gravy, add the chopped Zucchini, Cauliflower Florets and Carrots. 
4. Cover it with tomato gravy and simmer for 5 min. Now add the milk and mix it together and close the lid and simmer for 5 more minutes (or until the veggies become tender). Taste and adjust the seasonings and top with some chopped cilantro.  

Serve hot with Rice or Roti and Enjoy the fabulous cauliflower curry better than routine... Experiment with different colors and spices with your routine veggies and transform into new dishes every day.... !

Notes:
I have used more cauliflower florets in this recipe.
The original recipe calls for Coconut milk, as it is not handy I have just used the regular milk, and it still tasted grate.

Happy Cooking in the Kitchen,
will see you soon here, until then Take Care
-Mythreyi

If you are in California or in Bay Area or in Tropical area you may have witnessed colorful cauliflowers in the farmers markets. They come in Orange, Green, Purple colors other than routine White. I always consider Broccoli as Green Cauliflower, and didn't know that actually Green Cauliflower exists....! But this week Texans can witness Purple Cauliflower in Sprouts Farmers Market. Yay!, that saves the trip to California! and Of course I have bought some Purple Cauliflower and now thinking what exciting dish i can make with it. These days I have been making several savory bakes with Cauliflower, today also along the same lines I have made the Colorful Cauliflower Bake which is very simple and easy to make and you can let the oven do all the cooking...and i like the later part esp on a packed weekend afternoons! Here is the recipe, Njoy!

Colorful Cauliflower Bake

Ingredients:
Colorful Cauliflower Florets - 2 cups (i have used, purple, white and broccoli)
Olive Oil - 1 Tbsp
Curry Powder - 1 tsp
salt  - 1/2 tsp
Lime Juice - 1 tsp
Hot Sauce - 1 tsp ( Louisiana or Franks or Any)
Cilantro - 1 Tbsp ( for garnish)



Method:

1. Remove the florets from cauliflower head and keep all the florets around same size. Wash them under warm water and set in colander for 10 min to drain all the water. 
2. In a small bowl mix the Olive Oil, Curry Powder, Salt, Hot Sauce and Lime Juice. 
3. Toss the cauliflowers with this Sauce mix and transfer this to a baking dish. 
4. Pre-Heat the oven at 400 F, when the Oven is ready Bake the cauliflower for 20 to 25 min. 
5. After the baking is done, Take them out from oven, let them cool and garnish with Cilantro Springs and server warm as side dish or healthy snack. 

Tips:

• I have used Purple and White Cauliflower, but added some broccoli for color contrast.
• I saved these baked cauliflowers and added to Pastas, Fried Rices and Scrambled Eggs instantly.
• They last for 3 to 4 days in the refrigerator (if you resist from munching :-)).

We are almost done with January and been busy in making several New Year resolutions and trying to stick to them. As we enter into February it opens great with a Super Bowl Sunday and I hope you are all ready with your gear to host wonderful Super Bowl Gatherings. This is the recipe dedicated to those who is determined to go meatless in this new year and not to miss any flavor in Super Bowl snacks while sticking to their meatless resolutions. This recipe is adapted from Buffalo Style Chicken wings recipe but made with cauliflower, so now cheer up and make this game party snack for that Super Bowl Sunday which will be ready in 30 minutes. Another good news is as this is a baked version which makes it less in calories and making all the work done by your wonderful oven but not you. I like that, Don't you? And my cauliflower hater in the house finished this in a single stance means I will be making this quite often. Another Win-Win situation, Amen! Here is the recipe, Njoy!



Ingredients:
Cauliflower -1  medium ( or 2 cups florets)
All Purpose Flour - 1/2 cup
Water - 1/2 cup
salt - 1 tsp
black pepper - 1/2 tsp
paprika - 1/2 tsp

Buffalo Sauce:
Hot Sauce - 1/ 2cup ( Louisiana Hot Sauce ot Franks Red Hot Sauce)
Butter - 1 Tbsp ( use Vegetable Oil for Vegan version)
salt - 1/2 tsp
garlic powder - 1 tsp
Brown Sugar - 1 tsp
Lime Juice - 1 tsp



Method:

1. Remove the Florets from Cauliflower Head. Wash them and pat them dry.
2. Take a medium bowl, add APF, salt, black pepper, paprika mix well. Add water in small amounts and make it like a thick paste. Coat the Cauliflower Florets with this paste.
3. Pre-Heat the Oven to 400F.
4. Arrange coated cauliflower florets on the baking sheet. And bake them for 15 min. 
5. Meanwhile, make the buffalo sauce. Take a Small bowl and microwave the butter and add rest of ingredients  under Buffalo Sauce section and mix well making a thick Buffalo Spicy Sauce.
6. Take out the Cauliflower Florets from the oven and drop these in Buffalo sauce and mix well carefully (with out breaking the florets) coating well. 
7. Return these sauce coated cauliflower florets to the Oven and bake for 15 more minutes at 400F.
8. Take the Cauliflower Florets out of the oven let them cool for 5 min and serve them hot/warm with Ranch Dressing or Blue Cheese Dip along with some baby carrots and celery sticks.

Take a close peek!

Now your complete veggie, spicy game party snack is ready with out comprising on the same great flavor.

Here are some more ideas for Game Party Snacks.

Have a Wonderful Super Bowl Party..
-Mythreyi

How do you like Crispy Cauliflower as a side for your lunch Today! You must be thinking that sounds Yumm, but all those calories.... Hold On, I have a good news for you today, I made these Cauliflower Fritters with no oil at all and no effort at all. Yep! I have baked them with a little oil spray on top and still they come out as beautiful and tasty as they have fried. And I don't have to stand for that long to deep fry these Crisp Cauliflower any more.... this is definitely a time savor and keeper for sure. try it for your self, here is the recipe, Enjoy!

Baked Cauliflower Crisps

Cauliflower Florets - 20
Gram Flour ( Besan) - 2 Tbsp
Rice Flour - 1 Tbsp
Baking Soda - 1 tsp
Onion - 1 Tbsp ( chopped)
Curry Leaves - 5
Cilantro (Coriander Leaves) - 1 Tbsp
chat masala - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
red chili powder - 1 tsp
Yogurt (curd) - 1 Tbsp

PAM Oil Spay - some ( optional)


Preparatory Steps:

• Start the Oven 350F in Pre-Heat mode. 
• Wash the cauliflower florets and pat them dry.

Method:

1. Mix the Besan and Rice Flour in a medium bowl. And add the baking soda and spices, salt, black pepper, chat masala, red chili powder and mix well.
2. Now add chopped onion, curry leaves, cilantro and mix well. Add yogurt and make it like a thick paste. Add some water in increments and mix it more like a paste. (it should be thick to hold or cover the cauliflower)
3. Drop the Cauliflower Florets into this mixture and mix very well so that all the cauliflower florets are coated the spiced batter. 
4. Take a oven safe plate (or cookie sheet) and cover with aluminium foil. arrange the cauliflower florets keep some distance in between so that they are separate from each other. Spray some PAM on top. or brush the florets with oil liberally on top. 
5. Bake these for 40 to 50 minutes ( or 1 Hour based on your oven temp), until they become crisp and turn into golden brown.

Enjoy these Crisp Cauliflower with your hot tea in the afternoon or pack in your lunch box as a crisp companion or serve as side dish for your main course.

I have packed this for my lunchbox along with Fried Rice, all my colleagues drooled over it! ;-)


Notes:
Some of my American friends asked whether they can replace the Gram Flour and Rice Flour with something else from the American Pantry Staples. APF and Corn starch can be used in place of Gram Flour and Rice Flour in this recipe. 


 Gram Flour - 2 Tbsp +  Rice Flour - 1 Tbsp = APF ( 2 Tbsp) + Corn Starch ( 1 Tbsp)


* APF = All Purpose Flour


While the Gram Flour binds, Rice Flour makes it crisp outside, similarly APF acts as binding agent, corn starch makes it crisp. 




p.s: Darn it, the card is missing in my DSLR, still my iPhone did the decent job with pictures. :-)

will be back with one more healthy recipe...
-Mythreyi

As the monsoons started here, I am in search of some spicy snacks to accompany my tea in the afternoon. Wat else can beat the Spicy Kababs for this monsoon season? Today I have experimented these Kababs with the healthy starch (Plantain) which is better than routine potato starch. Here I am presenting the Spicy, Healthy, Hearty Veggie Kababs.. Here is the recipe, Enjoy!

Plantain and Cauliflower Kababs

Ingredients:
Plantain (Raw Banana) - 2 medium
Cauliflower - 1/2 medium
salt - 1 tsp
black pepper - 1/2 tsp
coriander powder - 1 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Kabab Masala Powder - 2 tsp
Yogurt - 1 Tbsp
Lime Juice - 2 tsp
Multigrain Bread Slice - 1
Cilantro - 1 Tbsp

Oil - 2 Tbsp

Shredded Carrot and Cabbage - 1/2 cup for garnishing



Method:

1. Boil the Plantains until medium soft.
2. Grate the Cauliflower and heat it on high for 2 min in the microwave.
3. In a medium bowl crumble the bread slice, add boiled plantain cubes, steamed grated cauliflower. and mix well.
4. Add salt, black pepper, coriander powder, Red Chili Powder, Turmeric Powder, Kabab Powder and mix well. Add Yogurt and taste adjust the seasonings. If the yogurt is not sour, then add the lemon juice. 
5. Add cilantro and mix well. It will become like a thick cookie dough. Now take small portions, roll into palm as log shapes. 
6. Heat the oil in the non stick pan, and add the kababs to pan and fry (shallow) them until on all edges gets cooked. (turning them in between).

Arrange the shredded cabbage and carrot as a bed on the serving plate. Transfer these kababs onto the plate and serve them hot. sprinkle some lime juice and mint on top... Ta Daaa! your spicy and healthy monsoon snack is ready.. Now sit in the patio and enjoy that rain....!


will be back with one more new recipe... keep smiling..
-Mythreyi

These days when i go to office, having evening snack in the canteen became routine, there is a Dosa Corner, where I have seen many variety dosas in their menu, but they will have only 2 or 3 varieties  daily. On that day, I have set my mind for Cauliflower Dosa, I was expecting Cauliflower Curry will be stuffed similar to Potato Stuffing as we do in Masala Dosa. But they scrambled the cauliflower and spread it on top of Dosa and it tasted Great! Looks wise it resembles thick utappam and tastes like Masala Dosa with the Cauliflower Crunch. :-)



As I have my Scrambled Cauliflower recipe handy, I have tried this one morning at home.  VJ did not notice the Cauliflower in this Dosa (who is a  Cauliflower Hater) and finished his breakfast plate, even complimenting, 'This is Great!!!' At the end, when I reveal the secret about stuffed cauliflower, he is surprised that he did not even notice that. :-) Since then, it became our frequent Dosa recipe. Here is how I made, Enjoy!



Ingredients:
Dosa Batter - 1/4 cup
Scrambled Cauliflower - 2 Tbsp
Oil - 1 tsp

Method:


Heat Non-stick pan or Dosa Tawa. Once it is hot add the dosa batter and spread it around on the pan with spatula.

Add the scrambled cauliflower on top and spread it quickly. Press it little with spatula so that it gets stuck to the dosa batter. Add the 1 tsp oil around.

Turn it ( after 1 min) and you can see the crispy cauliflower.

Now roll it into the middle.

Serve Hot this with Ginger Chutney or Pickle.

Take care and Enjoy your weekend!
-Mythreyi

Today it is raining here and raining hard!! Not sure if the monsoons are early in Bangalore or these are early monsoons in Bangalore. Whatever it is,  this rain gave us some relief after all these humid sweaty days here in Bangalore and the temperature suddenly dropped 5 degree C, it feels so good. And all my plants in the garden are swaying with cheerfulness and welcoming the rain as if they are waiting for this moment from long time. This wonderful rain took of the heat and pride of the sun instantly who has no stop for his shine from the past 2 months. Hmm, the irony is, we want the same sun to shine to melt all the snow when it snows harder winter. The nature is so amazing and wonderful, how much ever science we have or advance into this tech world or Next generation, no one can beat the nature and the human has always abide to it. It's our responsibility to Save Nature by saving energy and by protecting trees and plant trees and spread the Green....! Okay Okay I will remove my botanic hat and putting on foddie hat...!

Samosa - South Indian Snack

The second thing I crave when it rains is some thing spicy or more of street foodish type, like mirchi bajji, samosa, cutlet, chat masala or grilled corn on char coal...Oh, wait you are wondering what is the first thing, of course it's Coffee. So to satisfy my second craving today I made the samosa from the list and for the first time ever i made samosa in my kitchen. No one will say no to these triangle shape deep fried snack stuffed with spicy masala curry and it is the best companion for your afternoon tea.

So it is raining and I made plans to make Samosa and everything is well planned right. Not Exactly, when I checked my pantry I am out of potatoes, which is the must for stuffing in the samosa. But I have lot of cauliflower in the fridge, i have bought in excess as we are getting the best and bright cauliflowers in this season. Instead potato filling today I stuffed the samosa with Cauliflower and Peas curry. With out any due let me share the recipes here, Enjoy!

Cauliflower and Peas stuffed Samosa

Cauliflower Peas Stuffing for Samosa:
Heat 1 Tbsp oil in the non stick pan and add 1 tsp cumin seeds and 3 cloves of crushed garlic. Add 1 tbsp diced onion and add turmeric powder and salt. Fry the onions until the raw smell goes away. mean while microwave the cauliflower pieces for 5 min on high and add these to the pan. Add 1 tsp red chili powder and 1 tsp coriander powder. add the 1/3 cup of peas. cook on low for 10 min. Now the curry becomes together , adjust the salt and seasonings and finally top with some cilantro. Switch off the heat and let the stuffing cool.

Cauliflower and Peas Stuffing

Ingredients:
All purpose flour - 1 cup
salt - 1 tsp

Method:

1. Add the salt to the flour and add water little by little knead it into dough. the dough should be little hard than your chapati dough.
2. divide the dough into 6 equal portions and round them as balls.
3. flatten one ball in your palm and dust with some flour and roll into chapathi with rolling pin.
4. Heat this on tawa for 1 min on both sides. 
5. Cut this chapati into half, it becomes 2 semi circles. ( it is not shown in the pic).

Steps to Fold the Samosa

6. Take one semi circle into your hand start rolling from end ( into a mid size cone), then cover it from right side  and then it becomes like a pocket. Now fill one spoonful of stuffing into this pocket. and seal it by closing the edges. Complete rest of the samosas in the similar way.
7. Heat the oil in the pan for deep frying. Once the oil is hot, deep fry the samosas until they turn into golden color.

On the streets of Hyderabad this samosa is served with the fried chili on the side that makes it even superb.  During my college days in CBIT, this is the routine perfect evening snack that cools my hunger after the long day and long travel from college. Remembering that I gave this final touch.

Take 4 to 5 green chilies and seed out them roughly and leave the stems on. Drop these chilies in the hot oil at the end. Once they start wilting take them out and sprinkle pinch of salt and serve these on top with the Samosas. Now that gives the nice finishing touch to our samosa and make it look like we got it from the street side. Isn't it?


I know you drooling here, next time when it rains at your place, though it makes little effort, make these samosa and enjoy the rain from your balcony with the combination of spicy samosa and hot coffee. :-)

Tips:
1. heating the chapathi on tawa before folding makes it little firm and it helps hold the stuffing tight. Shhhhh! it's the restaurant chef's secret tip. :-)
2. Fried chili not only adds color but adds little zest to your taste buds.
3. You can get samosa mould also in some stores, the mould makes it much easier to prepare this dish
4. you can serve these with Mint and Tamarind Chutney or Tomato sauce also. (But i like them as it is as all the flavors are included in it)

linking this to 'Only Starters - Snacks' event by Raji, started by Pari.


next time i will come with something nice from my kitchen,
until then take care and ba bye
-Mythreyi