Recipestable

Tag: Cauliflower

  • Vegetable Karahi Recipe

    Vegetable Karahi

    A popular side dish that you get in Indian restaurants. An all in one side dish for rotis. Today, I’m posting a Vegetable Karahi recipe for all the vegetarian curry fans. This Vegetable Karahi recipe is a homemade version of the Vegetable karahi.

    Vegetable Karahi Recipe
    Photo: Vegetable Karahi Recipe

    Check it out the Vegetable Karahi Recipe here!!

    [divider]

    [one_fourth]Prep Time:10  minutes[/one_fourth] [one_fourth]Cook Time:35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1/2 cauliflower, cut in slices
    • 1/2 cup green peas
    • 2 Potatoes
    • 1 green pepper
    • 1 red pepper
    • 1 Carrot
    • 1 onion
    • 4 Green chillies, thinly sliced
    • 2 tablespoon ginger garlic paste
    • 3 tomatoes, chopped
    • 1/4 cup plain yogurt
    • 1 tablespoon turmeric powder
    • 1 tablespoon Garam masala powder
    • 1 tablespoon red chili powder
    • 1 tablespoon cumin powder
    • Salt as taste

    For Garnishing:

    • 1 inch piece of ginger, thinly sliced
    • few coriander leaves

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a wok put oil and heat it up and fry onion until light pink.

    Step 2

    Then put ginger garlic paste and fry, then put chopped tomatoes and mix well.

    Step 3

    Then put salt, red crushed chillies, turmeric powder, cumin powder, garam masala, and mix it well, then add vegetables and mix it well,

    Step 4

    Then put yogurt and fry bit, after 3 min put green chillies, fresh coriander and ginger flakes with little bit of water and cook on steam until vegetables done.

    Step 5

    Garnish with fresh coriander, ginger and green chilies. Vegetable Karahi is ready to serve.

    [/tab] [tab]

    • Serve hot with chapati or naan!

    [/tab] [/tabs]
    If you like Vegetable Karahi  Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Vegetable Karahi , do share with us and we would be glad to give it a try.

  • RECIPE: Cauliflower Paratha (Gobhi Paratha)

    Ingredients:
    For Dough:

    • 4 cups whole wheat flour
    • 3 cups cold water
    • 3/4 cup ghee or clarified butter

    For Filling:

    • 2 tbsp ghee or clarified butter
    • 1 tbsp ginger,finely chopped
    • 1 tsp garlic,finely chopped
    • 1/2 cup onions,finely chopped
    • 1/4 tsp turmeric powder
    • 1/8 tsp hot chili peppers
    • 1 medium cauliflower florets trimmed, and coarsely chopped
    • 1 tbsp hot green peppers, finely chopped
    • 1 tsp ground cumin
    • 1 tsp salt
    • 8 tbsp ghee or clarified butter

    How to make Cauliflower Paratha :

    For Dough:

    • In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee.
    • With your fingertips rub the flour and fat together until they look like flakes of coarse meal.
    • Pour 1 cup of water over the mixture all at once, knead together vigorously, and gather the dough into a compact ball.
    • If the dough crumbles, add up to 2 cups more water, 1/4 cup at a time, until the particles adhere.
    • On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of  your hand.
    • Repeat for 7 or 8 minutes, until the dough is smooth and elastic.
    • Again gather it into a ball.
    • Place the dough in a bowl, drape a kitchen towel over the top, and let it rest at room temperature for at least 30 minutes before rolling it.

    For Filling:

    • Meanwhile, in a heavy 10 to 12-inch skillet, heat 2 tbsp of ghee over high heat until a drop of water flicked into it splutters instantly.
    • Stir in the ginger and garlic, then the onions.
    • Lower the heat to moderate and, stirring constantly, fry the mixture for 7 or 8 minutes, until the onions are soft and golden brown.
    • Stir in the turmeric, red pepper, cauliflower, chili, cumin and salt.
    • Reduce the heat to low, cover tightly and cook for 10 minutes, or until the cauliflower is tender but still slightly resistant to the bite.

    To make the parathas:

    • Divide the cauliflower mixture into 9 equal portions.
    • Divide the dough also into 9 portions and drape a dampened kitchen towel over them to keep the dough moist.
    • One at a time, on a lightly floured surface, roll a ball of dough into a round about 5 inches in diameter.
    • Place a portion of the filling mixture in the
    • center of the round and fold the edges over it,
    • pressing them together to enclose the filling
    • securely.
    • Pat the filled paratha flat with your hands, then
    • gently roll it again to make a round about 5
    • inches in diameter.
    • As you shape and fill the parathas, set them
    • aside, covered with a dampened kitchen towel to
    • keep them from drying out.
    • Heat an ungreased 10 to 12-inch skillet with a non
    • stick finish or a well-seasoned cast-iron skillet
    • or griddle until it is hot enough for a drop of
    • water flicked into it to splutter instantly.
    • Place one of the parathas in the pan and, moving
    • it about constantly with your fingers or the edge
    • of a metal spatula, cook for a minute or so.
    • With a wide spatula, turn the paratha over and
    • brush about a tsp of the ghee on the top.
    • Cook for 2 minutes, then turn it over, spread with
    • another teaspoon of ghee and cook for 1 minute.
    • Turning frequently, continue to cook until the
    • paratha is brown on both sides.
    • Serve hot with mint chutney or fresh curd.

  • Cauliflower Curry Masala Recipe

    Cauliflower Curry Masala

    You’ve probably heard of Chicken curry; well this is almost the same thing but with a twist. Instead of chicken use cauliflower!! Cauliflower Curry Masala is a vegetable curry that makes for a good side with rotis. Traditional Pakistani cauliflower and potato curry recipe from my grandmother (Nani Jan). We used to eat this all the time growing up. My sister likes it with paratha.

    Cauliflower Curry Masala Recipe
    Photo: Cauliflower Curry Masala Recipe

     Check it out the Cauliflower Curry Masala Recipe here!!

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 large Cauliflower, cut into florets
    • Oil for deep frying
    • 2 onions
    • 2 green chilies
    • 8-9 cloves of garlic
    • 1 inch piece of ginger
    • 2 tomatoes made into a puree
    • 1 tsp red chili powder
    • 1 tsp coriander powder
    • 1 tsp garam masala powder
    • 1/2 tsp turmeric powder
    • 1 tsp kasoori methi
    • Salt to taste.

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    First deep fry the washed cauliflower florets and keep aside.

    Step 2

    Now heat 2 tablespoon oil in a wok.

    Step 3

    Make a paste of onions, green chilies, ginger and garlic and put it in the wok.

    Step 4

    Saute till it changes color and add the tomato puree to it.

    Step 5

    Now add all the spices, salt and kasoori methi and sauté till oil separates.

    Step 6

    Add the florets, and a cup of water and mix well. Garnish with chopped fresh coriander. Cauliflower Curry Masala is ready to serve.

    [/tab] [tab]

    • Serve with chapati, paratha or any bread.

    [/tab] [/tabs]

    If you like Cauliflower Curry Masala recipe and make it then let me know your feedback by commenting below.

  • Cauliflower Manchurian Recipe

    Cauliflower Manchurian

    Cauliflower Manchurian is a popular Indo Chinese dish. This can be made for a super delicious appetizer or main dish. This Vegetarian Manchurian satisfies both your savoury and spicy cravings! It consists of fried cauliflower simmered in a flavorful gravy made with soy sauce and red chili sauce.

    Gobi Manchurian Recipe
    Photo: Cauliflower Manchurian Recipe

    Check it out the Cauliflower Manchurian Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm cauliflower, cut into florets
    • 3 tbsp plain flour
    • 2 tbsp cornflour
    • 2 tbsp rice flour
    • 1 tbsp ginger-garlic paste
    • 1 tsp green chili paste
    • 1/2 cup warm water
    • salt to taste
    • Oil for frying

    For Manchurian Sauce:

    • 2 green onions, finely chopped
    • 1 capsicum, finely sliced
    • 3 cloves garlic, minced
    • 1 tsp ginger, minced
    • 2 green chilies, finely chopped
    • 1 tsp red chili powder
    • 2 tbsp soy sauce
    • 1 tbsp chili sauce
    • 2 tsp vinegar
    • 3 tbsp tomato ketchup
    • 1/2 tsp brown sugar
    • salt to taste
    • 2 tbsp sesame oil
    • 2 tbsp fresh coriander leaves

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut cauliflower into florets then soaked in salted warm water for 15 minutes and drained.

    Step 2

    Heat oil for deep frying in a heavy based pan.

    Step 3

    In a small bowl,add plain flour, cornflour, rice flour, salt, ginger-garlic paste, chili paste and water to make a thick paste.

    Step 4

    Dip the cauliflower florets into the batter such that its well coated.

    Step 5

    Place each floret that is well coated with the batter into the hot oil.

    Step 6

    Do not crowd the vessel.

    Step 7

    Reduce flame and deep fry till the floret is almost cooked.

    Step 8

    Increase the flame towards the end of the cooking process and fry the florets till it turns golden brown.

    Step 9

    Then remove from the oil and drained on paper towel and keep aside.

    Step 10

    For Manchurian Sauce: Heat oil in a large wok then add the chopped garlic and stir fry for 30 seconds.

    Step 11

    Add the green chilies and ginger and stir fry on high heat for 30 seconds.

    Step 12

    Add the white portion of spring onions and stir fry on high heat for 3-4 minutes. Constantly tossing them.

    Step 13

    Add the sliced capsicum and stir fry for another 2 minutes.

    Step 14

    Reduce the heat to medium and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar.

    Step 15

    Mix well and cook for 2-4 minutes.

    Step 16

    Then add 3-4 tbsp of water and cook for 2minutes.

    Step 17

    Add the fried cauliflower and mix well.

    Step 18

    Toss on high flame for 1-2 minutes.

    Step 19

    Turn off heat.

    Step 20

    Garnish with the chopped spring onion greens and coriander leaves. Cauliflower Manchurian is ready to serve.

    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]
    If you like Cauliflower Manchurian Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Cauliflower Manchurian, do share with us and we would be glad to give it a try.