Cauliflower Chops

Ingredients:

1 medium Cauliflower (florets separated)

1 Yellow onion (chopped)

2 Roma tomatoes (chopped)

1 long green Chilli (chopped)

2tbsp grated Coconut (frozen & thawed)

1tsp minced Ginger

3 Garlic pods (minced)

1tsp Paprika

2tsp Chilli powder

3/4tsp Garam masala powder

4-5 Curry leaves

1tsp Poppy seeds

1tsp Cumin seeds

1tbsp Oil

2 cups Water

Salt

How to:

• Wash and rinse the cauliflower florets and immerse in hot salt-water for 3-4 mins. (Make sure to chop'em into small bite-size pieces.)
• Grind together the coconut and poppy seeds into a fine paste along with 1tbsp water and keep aside.

• Heat oil in a skillet, add cumin seeds, followed by garlic and ginger.

• Then add onions along with salt and saute until tender.

• Now add green chilli and curry leaves, saute for a couple of mins or until onions are slightly brown.

• Add tomatoes and paprika and cook until completely mashed up.

• Then add cauliflower, mix well and pour the water along with salt.

• When it starts boiling, add the ground coconut mixture and cook for couple of mins.

• Then add chilli powder and garam masala powder and cook with lid closed for 6 mins or until the florets are tender.

• Remove the lid, cook in a medium-low flame until right gravy consistency. Check salt for taste.

• Switch off and garnish with chopped cilantro.

Serve hot over steamed rice or as a a side for chapathi.

Tip:

You can increase the gravy amount by adding 1/2 cup coconut milk and also grind split roasted chana dal (dalia) along with grated coconut and poppy seeds, accordingly adjust the seasonings.

Cauliflower Milaguperatu (Pepper Cauliflower)

Ingredients:

1 small Cauliflower florets

1/2 Red onion (chopped)

1 long green chilli (chopped)

5-6 Curry leaves

3 dry red chilli

1/2tsp Mustard seeds

1tsp Urad dal

1 1/2tsp Chana dal

1 pinch Asafoetida

1/2tsp Garam masala powder (optional)

2 garlic pods

1tsp Cumin seeds

1/2tsp Black pepper (whole)

Salt

1tbsp Oil

How to:

• Boil the cauliflower florets along with salt and drain the water.

• Also coarse grind the garlic, cumin seeds and pepper and keep aside.
• Heat oil in a skillet, add dry red chillies, followed by mustard seeds, when it splutters, add chana dal and fry for 30secs, then add urad dal.

• Add asafoetida and the ground garlic-cumin-pepper and saute for a min.

• Then add onions, green chilli and curry leaves along with salt and saute until tender.

• Now toss the boiled florets into the skillet and cook for a min.

• Add the garam masala powder, mix well and cook for another min.

• Finally, switch off and garnish with cilantro.

Serve hot with sambar rice.

Aloo Gobi (dry)

Ingredients:

1 Cauliflower (small)

1 1/2 Potatoes 

1 piece Ginger (1")

3 green chilli (slit)

5-6 Curry leaves (optional)

2tsp Coriander powder

1 1/2tsp Chilli powder

1/4tsp Turmeric powder

1/2tsp Amchur powder

1/2tsp Cumin seeds

2 green Cardamom (small)

1 Bay leaf

1 cup Water

Salt

Oil

How to:

• Wash the florets and half cook'em in water along with salt for 4-5 mins and keep aside.

• Wash, half-cook and cube the potatoes and keep it aside.
• In a bowl mix together the coriander powder, chilli powder and turmeric powder along with 3/4 cup of water and keep aside.

• In a skillet, heat oil, add cumin seeds, cardamom and bay leaf.

• Then add minced ginger and green chilli and saute for a min.

• Now pour the masala powder-water mix and cook for couple of mins.

• Add the cauliflower florets, potatoes, mix well and cook with lid closed.

• Cook for 8-10 mins in a medium flame along with required salt, stirring every 3 mins to avoid burning at the bottom. (Pour the remaining water if the potatoes starts sticking.)

• Add the amchur powder, mix well and cook for another couple mins.

• Now reduce the flame, add curry leaves and cook until the water is all evaporated. (Check salt for taste.)

• Finally switch off and garnish with cilantro.

Serve hot with any Indian bread.

This dish goes to the event, Dish Name Starts With: A - for the August Month, hosted by Akila

Spicy Cauliflower Masala

Ingredients:

1 medium Cauliflower

1 yellow onion (thinly sliced)

2 Roma tomatoes (finely chopped)

1tbsp ginger-garlic paste

1 1/2tbsp Chicken masala powder

1/2tbsp Coriander powder

1tsp Chilli powder

1/2tsp Turmeric powder

1tsp Fennel seeds

1/2tsp Cumin seeds

1 Cinnamon stick (1")

3 Cloves (small)

3 cups Water

Salt

Oil

How to:

• Wash and separate the florets. Cook them in hot water for 3 mins along with salt. Drain'em and keep it aside.

• Heat oil in a skillet, add fennel seeds, cumin seeds, cinnamon and cloves and fry for a few secs.

• Add onions along with salt and saute until tender.

• Add ginger-garlic paste and cook until raw smell disappears. Add turmeric powder and saute till the onions are slightly brown.

• Now add tomatoes and cook until its all mashed up completely.

• Add the chicken masala powder, coriander powder and chilli powder and cook for a couple of mins.

• Pour the water, mix well and cook for a min. 

• When it starts boiling, add the cauliflower and cook in the  masala until the florets are tender. 

• Check salt for taste. Switch off and garnish with cilantro.

Serve hot with steamed rice  or chapathi.