Cauliflower Kurma ~ Day 142

Cauliflower cooked in rich and spicy masala sauce.  This lip-smacking and flavorful kurma is a very popular side dish served in many South Indian restaurants.  It is usually served with parotta, a multi layered wheat bread or with chapati.  This dish also goes very well with Idli, Dosai, or poori.

 ------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

-------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Cauliflower - 1, small, wash and cut into florets
• Green peas (fresh or frozen) - 1/2 cup
• Oil - 2 tbsp
• Ghee / Clarified butter - 2 tbsp
• Bay leaves - 2
• Star anise - 1
• Onions - 2, small, finely chopped
• Garlic - 2, grated
• Ginger - 2 tsp, grated
• Fresh mint leaves - 2 tbsp, torn
• Curry leaves - few, torn
• Tomatoes - 2, finely chopped
• Plain yogurt / curd - 2 tbsp
• Salt - to taste

To grind:

• Fresh coconut - 1/4 cup
• Cashews - 4
• Roasted gram dal / Pottukadalai - 1 tbsp
• Green chilies - 2
• Red chilies - 3
• Red chili powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cinnamon stick - 1-inch piece
• Cloves - 4
• Green cardamom - 2
• Fennel seeds - 1 and 1/2 tsp
• Poppy seeds / khus khus - 1/2 tsp

Method:

1. Steam cook the cauliflower until tender, about 5 minutes.
2. Place all the ingredients in the to grind list in a blender with enough water and grind to a smooth paste.  Set aside.
3. Heat oil and ghee in a large saucepan.  Add the bay leaves and star anise.  Saute for 10 seconds.
4. Add the onion, garlic, ginger, mint leaves, and curry leaves.  Saute until onions turn translucent.  Add the tomatoes and cook until soft.
5. Add the ground masala paste, yogurt, and frozen peas along with 1 cup of water.  Cook for 7 to 8 minutes, over low heat, stirring often.
6. Add the steamed cauliflower along with salt and 1 cup of water (if needed).  Stir well and cook over low heat for another 5 minutes.  Remove from the heat.
7. Serve hot with parotta, chapati, or poori.

Aloo Gobi Masala / Potato Cauliflower Masala ~ Day 131

Today at the farmer's market, I bought this gorgeous looking orange cauliflower and some beautiful golden potatoes (both organic).  They were so fresh and vibrant, I couldn't resist making this delicious aloo gobi masala.  I opted for a simple no onion no garlic version with lots of ginger and fresh coriander.  In less than 20 minutes, a fantastic side dish was ready to devour.

----------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

-----------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

Potatoes - 4, peeled and cut into 1/2 inch cubes

Cauliflower - 1, small, cut into florets

Tomatoes - 2, roughly chopped (optional)

Oil - 2 tbsp

Cumin seeds - 1 tsp

Ginger - 1 tbsp, finely chopped

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1 tsp

Anardana / pomegranate powder - 1/2 tsp

Kasoori methi / dried fenugreek - 1 tsp

Salt - to taste

Lemon juice - to taste

Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a large skillet.  Add the cumin seeds and ginger.  Saute for 10 seconds.
2. Add the cubed potatoes.  Mix well, cover and cook until they are half done.  
3. Add the cauliflower florets and tomatoes (if using) along with all the spices and salt.  Gently stir to combine the spices. Cover and cook the vegetables over low heat, stirring in between, until tender.  Make sure to retain the shape of the vegetables and do not over cook.
4. Remove from the heat and mix in the lemon juice and coriander leaves.
5. Serve hot with naan, chapati, or pulav.

Cauliflower Crust Pizza ~ Day 22

 Can pizza be healthy?  Yes, and you don't have to feel guilty to have a slice of pizza anymore. This low calorie, grain and gluten - free cauliflower crust pizza is a healthy and delicious alternative for a regular pizza.  You can make it in many different ways as you like. I made it without the sauce and toppings.  But, feel free to use your imagination while making this yummy pizza.

----------------------------------------------------------------------------------------------------------------------------------------------------------------

 Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 2

--------------------------------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Cauliflower - 1, small
• Dried basil - 1/4 tsp
• Dried oregano - 1/4 tsp
• Garlic powder - 1/4 tsp
• Basil leaves - 4, thinly shredded
• Ground flax seed - 1 tbsp, substitute for 1 egg (mix with 3 tbsp water, set it side for 5 minutes) 
• Salt - 1/4 tsp
• Shredded Mozzarella cheese - 3/4 cup (I used pepper jack cheese)
• Shredded Parmesan cheese - 1/4 cup

Method:

1. Preheat oven to 425 degrees F.
2. Line a pizza pan or baking tray with parchment paper brushed with oil.
3. Cut cauliflower into florets.  Process florets in a food processor until it resembles like rice.
4. Cook cauliflower rice in the microwave for 5 minutes on high powder.  Let it cool for a minute.
5. Place cauliflower in a clean dish cloth and squeeze out the water completely. 
6. Mix in the dried basil, oregano, garlic powder, salt and Parmesan cheese.  Stir to combine.
7. Add the flax mixture and mix well to form a ball and place it on the baking tray.
8. Flatten the dough firmly into desired shape.  Bake for about 10 - 12 minutes or until the sides of the crust turns brown.
9. Remove from the oven and sprinkle mozzarella cheese and basil over top.
10. Bake for another 4-5 minutes.  Remove and allow it to cool for 5 minutes.
11. Cut into pieces and enjoy!

Macaroni and Cheese with Tricolor Cauliflower

Sunday, November 16, 2014, was a memorable day for me because of Niv (Panfusine), Siri (Cooking with Siri) and Radhika (Food for Seven Stages of Life).   We met at Niv's place on a cold, crisp, gorgeous afternoon.  I have met Niv once before and Radhika many time.  But I was super thrilled and excited to meet Siri.  Loved her bubbly and enthusiastic personality.  We had so much fun chatting and eating Mexican food.  Thank you gals for the wonderful time.

Now coming to the recipe, who needs an introduction to this rich, cheesy, creamy and tasty any day comfort food.  It is super yummy and great for a Thanksgiving gathering.  I found some gorgeous purple and orange cauliflower at my local farmers market.  After using it in another dish, I tossed some leftover florets in this recipe.  You can add any vegetable as you like.  Here is Siri's Mac and Cheese recipe.

------------------------------------------------------------------------------------------------------------------------------

Preparation time: 20 minutes

Cook time: 45 minutes

Serves: 4

--------------------------------------------------------------------------------------------------------------------------

Ingredients:
Elbow macaroni - 2 cups, 16oz
Butter - 3 tbsp
All purpose flour - 3 tbsp
Milk - 3 cups, whole or 2 %
Grated sharp cheddar cheese - 2 cups
Grated Parmesan cheese - 1/4 cup
Ground black pepper - 1 tsp
Ground ginger - 1 tsp
Ground nutmeg - 1/2 tsp
Cauliflower florets - 2 cups, white, purple and orange, steam cooked
Salt - 1/2 tsp

For the crust topping:
Panko bread crumbs - 3/4 cup
Dried basil - 1 tsp
Dried oregano - 1 tsp
Cayenne pepper - 1/2 tsp
Butter - 1 tbsp, room temperature

Method:

1. Wash and steam cook the cauliflower florets until tender.
2. Boil the pasta according to package instructions.  Reduce two minutes of cooking time as it will cook further while baking.  Drain and keep t aside.
3. Combine all the ingredients for the crust topping and keep it aside.
4. Preheat oven to 350 degree F.
5. Melt 3 tbsp butter in a large sauce pan over low heat.  Add 3 tbsp AP flour, ground ginger, nutmeg, black pepper and salt.
6. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat.
7. Add milk and put it back on heat. Bring it to boil.  Boil for 2 minutes, stirring constantly.
8. Remove from heat.  Add the cheeses and whisk until the cheese melts.  Add the cauliflower and mix well.
9. Add the cooked pasta in cheese sauce and gently mix.
10. Pour the mixture into a baking dish.  Cover with foil and bake for 20 minutes.
11. Remove the foil and spread the bread crumbs topping evenly over the pasta.  Put it back in the oven and broil until golden brown.
12. Serve hot.

Oven Roasted Cauliflower

Ingredients:
Cauliflower - 1 (cut into medium sized florets)
Freshly Grated Ginger - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chili Powder - 1 tsp or to taste
Amchur / Mango Powder - 1 tsp
Chat Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Black Pepper - 1/2 tsp
Kasoori Methi - 1 TBSP
Lemon Juice - to taste
Salt - to taste
Oil - 1 TBSP

Method:

1. In a large pot, bring water to a boil.  Add turmeric powder and 1 tsp salt.  Switch off the stove.  Place the cauliflower florets in the water and let it stand for 5 minutes.
2. Drain the water and transfer the florets to a large bowl.
3. Add all the spices except oil and lemon juice.  Mix well to coat the florets.  Let it stand for 10 minutes.
4. Meanwhile, Pre-heat the oven to 350 degree F.
5. Line a baking tray with aluminum foil and arrange the cauliflower florets in single layer.
6. If any water that came out from the mixture, you can drizzle it over the cauliflower.
7. Place the tray in the middle of the oven and bake it for 15-20 minutes, turning the cauliflower half way through.  Cook until tender.
8. Transfer the cooked cauliflower florets to the serving dish and squeeze some lemon juice.  
9. Serve hot.

Minty Cauliflower Soup

Ingredients:
Cauliflower - 1
Mint Leaves - 1 cup
Green Chilies - 2
Whole Black Pepper - 1 tsp or to taste
Cumin seeds - 1 tsp
Fennel Seeds - 1 tsp
Ginger - small piece ( I used mango ginger)
Salt - to taste
Oil - 1 tsp

Method:  

1. Wash and cut the cauliflower into big pieces and steam cook until tender.  Let it cool.
2. Heat oil in a skillet and fry cumin seeds, fennel seeds, ginger and black pepper for 30 seconds.
3. Add the mint leaves and saute for another 30 seconds to 1 minute until it welts.  Let it cool.
4. Grind the cooked cauliflower and the fried ingredients with enough water until smooth.
5. Transfer soup into a large pot and add salt.  Bring it to a boil.  
6. Remove from the heat and serve hot.

Gobi / Cauliflower Manchurian ~ Baked

Ingredients:
Cauliflower - 1 cut into bite size florets
Green pepper - 1 cut into big chunks
Green onions - 2 TBSP chopped

For the batter:

Baked Cauliflower

Rice flour - 2 TBSP
Corn flour - 2 TBSP
Corn meal - 2 TBSP
Corn starch - 1 TBSP
All Purpose flour - 1 TBSP
salt - to taste
Black pepper - to taste
Water - for mixing
(This is purely my own version for the batter)

For the sauce:
Ginger - 1 TBSP grated
Garlic - 2 cloves chopped
Green chillies - 2 chopped
Tomato ketchup - 4 TBSP
Red chilli sauce - 4 TBSP or to taste
White vinegar - 2 tsp
Soy sauce - 4 TBSP or to taste
Corn starch - 2 TBSP
Water - 1/2 cup
Oil - 2 tsp

Method:

1. Wash the cauliflower florets and semi boil them in hot water for 2 minutes.  Strain and pat dry. (Alternatively you can cook the cauliflower in the microwave for 2 minutes)
2. In a large bowl, combine all the ingrediants from the batter list with enough water to make a thick batter.
3. Mix in the cauliflower and coat the batter evenly.
4. Line the baking sheet with parchment paper or aluminum foil and spread the coated cauliflower and spary with coooking spray.
5. Bake until brown.  Make sure to flip the cauliflower half way through.
6. While it's baking, prepare the sauce.
7. Heat oil in skillet and fry the chopped green chillies, ginger and garlic.
8. Add the green pepper and green onion and fry for 30 seconds.  Do not over cook the green peppers. 
9. Now add the ketchup, red chilli sauce, vinegar, soy sauce, corn starch and salt mix well.
10. Add 1/2 cup of water.  Cook for 1-2 minutes until the sauce starts to thicken.
11. Add the baked cauliflower to the sauce and mix throughly.
12. Garnish with chopped green onions.
13. Serve immediately.

Adjust the spice level according to your taste.