CAULIFLOWER
Baked Cauliflower
1 medium Cauliflower
2 Potatoes
Salt to taste
1 inch fresh Ginger
2 Tomatoes
3 Green Chillis
2 tsp Kalongi seeds
2 tsp Cumin seeds
1 tsp Turmeric
1 tsp Asofoetida
Ghee for frying
Clean a full cauliflower, removing the stems very near to the florets, but being careful not to break the florets. Place the cauliflower, floret side down, in a pressure cooker or steamer to boil. Do not boil so much that it makes the vegetable too soft. Should be cooked about ¾ through. In a little ghee fry the ginger, tomato, green chillies, kalonji seeds, cumin seeds and turmeric and blend together. Add the steamed cauliflower on a baking tray along with potatos cut like fries. Spread the fried mix over the florets evenly. Bake at 350 F. for about 30-45 minutes. When the florets turn brown and potatoes are soft, it’s ready to offer.
Bengal Phulcopi Bhapa
1 Tbs. ground cumin
1 Tbs. ground coriander
2 Tbs. water
1 1/2 tsp. sugar
3/4 tsp. salt
1 Tbs. peeled fresh ginger, minced
1 seeded, chopped fresh green chilli
2 Tbs. mustard oil
4 cups cauliflower, cut into florets
2 or 3 medium peeled potatoes, diced
1 cup chopped tomatoes
1/4 cup water
1 bay leaf
Combine cumin and coriander with 2 tablespoons water in a small bowl. Add sugar, salt, ginger and green chilli. Add oil and mix well. Combine cauliflower, potatoes and tomatoes in a large bowl. Cut the cauliflower into larger pieces than the potatoes so they cook in the same amount of time. Pour the spice mixture over the vegetables and mix thoroughly. Heat the water in a non-stick skillet at least 10 inches in diameter. As soon as it comes to boil add bay leaf and vegetable mixture. (You do not need to stir.) Simmer, tightly covered until potatoes are tender and cauliflower is slightly crunchy, 15 to 20 minutes. Garnish with cilantro and offer.
Bengali Chirar Pulao
1-1/4 cups Chira (flattened rice)
1 cup Potatoes, cubed
1-1/4 cups Cauliflower florets
¾ cup shelled Green Peas
Ghee for frying
2 inches Cinnamon
3 Cardamon
3 Cloves
3 tablespoons Poppy Seeds
3 Green Chilles
Wash chira in hot water. Steam the peas. Heat ghee and fry the potatoes and the cauliflower until brown. Add the cinnamon, cardamon, cloves, poppy seeds and green chilles. Add the chira and the steamed peas. Fry these for two minutes and add some salt. Stir for five minutes and serve hot.
Cauliflower and Paneer
1 large cauliflower, head
1 medium zucchini
2 cups paneer
4 tablespoons olive oil
½ teaspoon asafetida
2 tablespoons coriander, fresh
1 teaspoon salt to taste
¼ teaspoon pepper
Wash the vegetables. Mince the fresh coriander leaves, set aside. Cut the cauliflower in slices, about ½ cm thick, make sure you have a good slice, try not brake it in small pieces. In a non-stick frying pan heat the oil, add asafetida, when is golden brown lower the heat to very low, add the cauliflower slices flat, don’t stack them, you may have to cook them some at time.. Cover. Check it often and carefully turn it around when one side is slightly brown. Keep turning until they are tender and ready. Cook the rest of the cauliflower, add more oil if you need, to prevent sticking to the pan. At the end cook any small pieces you have left. While the cauliflower is cooking, grate the skin off the zucchini. You’ll use the skin for this prep, but save the zucchini for some soup or dal. In a blender mix the panir (the panir should be freshly made because you need it hot and wet), the zucchini peel, salt to taste, a pinch of black pepper, add some whey from the panir to make a smooth, liquid like yogurt cream cheese. The zucchini peel will add a nice greenish hue. Blend for few minutes until smooth. Pour still warm over cooked cauliflower. Sprinkle some coriander leaves.
Cauliflower Curry
Cauliflower - 3 cups (in florets)
Peeled and cubed potatoes - 2 cups
Ghee - 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cumin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Asofoetida powder - 1 teaspoon
Green chillies - 2
Capsicum - 1
Ginger - 1 inch
Chop all vegetables. Heat three tablespoons ghee in a kadai, add the cumin seeds and asofoetida powder. When the cumin seeds splutter add the capsicum, green chillies and ginger into the hot ghee along with tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and another tablespoon of ghee. Fry till done and offer.
Cauliflower Delight
1 big cauliflower, cut up
3 tbsp of ghee
1/4 tsp asofoetida
1/4 tsp methi seeds
1 tsp sugar
1 tsp coriander leaves
2 green chillies
Mix together in a blender:
2 green chillies
1 tsp fresh coriander leaves
1 medium sized tomato
1 tsp asofoetida
1 tsp of lemon juice
Salt to taste
Blend in a mixer all the ingredients mentioned and set aside. In a heavy bottom pan heat the ghee and fry the pieces of cauliflower till they are light brown then set aside. In the same pan use the remaining ghee to fry the asofoetida and methi seeds, then and the sugar and follow by pouring in the blended green chili mixture. Fry well till ghee separates from gravy. Now add the Cauliflower pieces one by one and cover on low heat for about 10 minutes. Garnish with chopped coriander and green chillies.
Cauliflower Dum
1 large cauliflower
6 medium tomatoes chopped
1 cup diced, cooked carrots
1 cup cooked peas
1 cup curds (yoghurt)
2 green chillies
1 inch fresh ginger
1/2 tsp turmeric powder
1 tsp asofoetida
2 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp chopped coriander
salt to taste
ghee for frying
Grind the ginger, green chillies, turmeric, chilli powder, coriander powder, and garam masala powder into a paste. Smear the cauliflower with some salt and steam till half done. Heat ghee in a pan and fry the ground masala and tomatoes until oil separates. Stir in the cooked peas and carrots and fry for a minute. Add cauliflower and sufficient water (to cover half the cauliflower.) Cover and cook till the gravy thickens. When the cauliflower is almost tender and the gravy is almost absorbed, remove from fire and bake in oven for five minutes on low heat (325 degrees F). Garnish with chopped coriander and offer
Cauliflower Gobhi
1 cauliflower, cut into small flowerets
1 cup Bengal gram flour
1/2 cup all purpose flour (maida)
1 tsp. ginger paste
1/2 tsp. chili powder
Salt to taste
A pinch of red coloring (paprika, pepper)
Ghee for frying
2 green chilies minced
1 tsp asofoetida
1 tsp mustard seeds
1 tsp cumin seeds
sprig curry leaves
Soak the cauliflower pieces in salt water for 10 minutes and cook in boiling water for 5 minutes. Remove and allow them to cool. Mix Bengal gram flour, maida flour, salt, ginger paste, chili powder, salt and make a fine batter by using water. Also add red coloring if you like. Immerse the cauliflower pieces in the batter and deep fry in hot ghee until they are golden brown. Heat 2 tbsp. of ghee in another pan. Season the mustard seeds, cumin seeds, curry leaves till they splutter. Add chopped green chilies and fry for a minute. Now add the fried cauliflower pieces to the seasoning mixture and stir well.
Cauliflower Roast
1 large cauliflower
Salt to taste
1-1/2 cup yoghurt
1 tsp chili powder
½ tsp sugar
1 cup almonds
Handful of raisins
Coriander leaves, sprig
1 Green chili, minced
Soak almonds in water then wet grind to a nice paste. Blanch the cauliflower florets in salt water, drain and keep aside. Make a gravy with yoghurt, salt, chilli powder, sugar, almond paste, and raisins. Pour gravy over cauliflower and keep for at least 1 hour in an oven proof dish. Pre-heat oven to 250 Fahrenheit, and put cauliflower in till the florets are cooked through and tops are brown. Garnish with Coriander leaves and green chilli prior to serving.
Chal Kofi
Cauliflower - 1 medium
Potato - 2 medium
Rice (gobindo bhog) - ½ cup
Cashew nuts - 10
Raisins - 20
Cumin (seeds) - 1-½ tsp
Coriander powder 1 tsp
Turmeric 1 tsp
Red chili flakes - 1 tsp
Garam masala powder - 1 tsp
Sugar - ½ tsp
Salt to taste
Ghee for frying
Soak the rice in water. Cut cauliflower and potatoes. Heat ghee in a skillet over medium heat. Fry cumin seeds for few seconds. Add cut cauliflower and potatoes. Add salt and simmer, covered. Stir occasionally. When the cauliflower and potato pieces are half cooked, then add coriander, tumeric and chilli flakes and fry for few minutes. Add the soaked rice, cashew nuts and raisins and mix thoroughly. Fry it for another 5 minutes. Add just enough water to cook the rice, but not too much or it will be sticky. Stir occaionally to avoid sticking. When the rice is cooked, add sugar and garam masala powder. Cook for few minutes till the water dries. Offer hot.
Guncha-O-Bahar
1 large Cauliflower
1 litre Water
½ Tsp Turmeric
Salt to taste
Juice of half Lemon
Ghee for frying
For Marinade:
1 Tbsp Ginger Paste
1-1/2 Tsp Asofoetida
4 Tbsp lemon juice
For Dusting:
1/3 cup Bengal Gram flour (besan)
½ Tsp Cumin Powder
For Gravy:
3 Tbsp Ghee
4 Tomatoes (boiled in water, skin removed, then pureed)
½ cup Curd
100 grams mashed khoya (or 3 Tbsp Milk Mawa Powder or Riccota)
1 Tsp Coriander Powder
1 Tsp Mango Powder
1/2 Tsp Red Chilli Powder
Salt to taste
½ Tsp Turmeric
½ Tsp Garam Masala
2 Tbsp chopped Coriander Leaves
½ cup Water
Mix the curd together with khoya Milk Mawa and set aside. Clean the Cauliflower and cut it into large florets. Boil water and add turmeric, salt, and lemon juice and bring to a boil for 10 minutes. Drain well. Next marinate the cauliflower with the marinade ingredients and set aside for 15 minutes. Drain extra water from the marinated cauliflower and then dust it with cumin powder and Bengal Gram flour. Deep fry in hot ghee till golden brown. Drain well on a tissue and set aside. For making the gravy, heat ghee, add tomato puree and fry well. Add the curd mixture and mix well. Next add cauliflower to it and mix. Add garam masala and water and mix. Let the gravy simmer until nicely done. Offer hot, garnished with chopped coriander leaves.
Masalewali Gobhi Mussalam
1 medium Cauliflower
Ghee for frying
½ Tsp Cumin Seeds
2 Tbsp Ginger Paste
3 Green Chillies, minced
2 Tsp Red Chilli Powder
Salt to taste
2 Tsp Cumin Powder
2 Tbsp Garam Masala
½ cup beaten Curd
1 medium Capsicum, diced
1 cup Tomatoes, chopped
2 Tsp dried Fenugreek Leaves (Methi)
2 Tsp Ginger, minced
½ cup Water
Garnish
Chopped Coriander Leaves
Break cauliflower in small florets and deep fry in hot ghee. Drain well and set aside. For making the gravy, heat 2 Tbsp ghee and add cumin seeds until then crackle, then add ginger paste, green chillies, salt, red chilli powder, cumin powder, half the garam masala and curd. Mix well. Add cauliflower and mix. Next add tomatoes and capsicum and mix well. Add a little water and let the gravy simmer well. Add ginger juliennes and kasoori methi to it. Offer hot garnished with coriander leaves and a sprinkle of garam masala powder.
Phool-Kopheer Torkari
1 cauliflower, cut into big florets
2 potatoes, diced
2 tomatoes, pureed
1 tsp cumin seed
4 cloves
2 cardamom
2 bay leaves
1 tsp asofoetida
2 tbsp ginger paste
1/2 cup green peas
For Masala:
1-1/2 tsp cumin
1 tsp coriander seeds
2 whole red chilis
½ tsp turmeric powder
Handful of coriander, chopped finely
Ghee
Salt to taste
Grind the masala into a paste. Fry the cauliflower and potatoes, keep aside. Add some more ghee, fry the cumin seed, cloves, cardamom, bay leaves, until browned, then add ginger paste, ground masala, peas, and tomato puree. Lastly add cauliflower & potatoes and some water, and let simmer for 7-8 minutes until you get desired gravy consistency. Garnish with coriander.
Tamil Cauliflower Pepper Curry
Mustard - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1/2 tsp
Ghee - 1 tsp
Salt - 1/2 tsp
Pepper (Powdered) - 1/4 tsp
Cauliflower - about 200 gms
Cut the cauliflower into small pieces. Try to maintain the smaller florets as they are. Heat up the ghee and fry the mustard, dhal and cumin. Add the vegetable and some water and cover and simmer for 5 minutes. When the vegetable is nearly cooked, add the salt and the pepper powder and stir. Turn off the heat and cover for 5 more minutes.
