Cauliflower Masala Dosa

Today i have come up with a healthy stuffing i.e Cauliflower Masala for Dosa. If you are bored of by eating the same potato stuffing for dosa it is a must try dish. Easy as well as tasty combo with crispy dosa. You will not require any chutney or sambar to pair with this masala dosa as it is spicy masala. A real treat for the vegetarians a nice variation for the regular masala dosa.

You could check my other dosa with different fillings such as Mysore Masala Dosa, Masala Dosa, Beetroot Masala Dosa, Broccoli Masala Dosa, Pav Bhaji Dosa, Paneer Masala Dosa, Mushroom Masala Dosa, Chicken Masala Dosa, Nutella Banana Dosa and Palak Paneer Dosa.

Preparation Time: 10 minutes
Cooking Time:15 minutes
Cuisine: Tamil
Makes:6-8 Dosas

INGREDIENTS:
Cauliflower, chopped- 1 and 1/2 cups (half big head)
Onion, chopped- 1 and 1/2
Ginger Garlic, chopped/paste- 1 and 1/2 teaspoons
Tomato, chopped-2 small
Turmeric powder- 1/4 teaspoon
Chili powder- 1and 1/2 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves- 2 tablespoons
Oil- 3 teaspoons
Salt- to taste

To make Dosa:
Dosa batter- 1 ladle/dosa
Oil- 1/2 teaspoon/dosa
Cauliflower filling- 1 scoop

PROCEDURE:

• For this filling you could precook the cauliflower and add into the gravy or you could add as such and cook in the gravy till soft.
• Heat oil in a  pan and add the onion with a pinch of salt; cook till soft. Now add the ginger garlic paste and cook till raw smell leaves.

• Add the chopped tomato and cook till soft and mushy. Add some salt to taste. 
• Add the masala powders turmeric powder, red chilli powder, coriander powder and garam masala powder; mix well and cook for thirty seconds to relieve the raw masala smell. 

• Add some water and allow to boil well. Once the masala cooks and the oil starts to separate on top, add the cauliflower and mix well. Close with a lid and cook till the cauliflower cooks till soft. Open the lid and allow the gravye from the masala dries out and become thick gravy.
• Check for salt and sprinkle some coriander leaves and switch off the gas.

• To make cauliflower masala dosa, heat dosa tawa and grease with oil spread a ladle full of dosa batter into concentric circles.
• Drizzle little oil on top and cook till crispy.
• Keep 3 tablespoons of cauliflower masala and close the dosa as desired.

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Aloo Gobi Matar

Aloo Gobi Matar is a popular Punjabi side dish generally served with Indian flat breads. It is a tomato based gravy you could make it as a gravy or semi dry or dry types. Simple to prepare tasty subzi liked by the people of all around the world. This dish is so versatile you could eat this eat with rotis, rice and also you could stuff and make as a kati rolls and suits for tiffin box or lunch boxes.

I am preparing here lilttle dry to make some kati rolls. Sprinkle some chat masala over the subzi and serve with some chopped onion and wrap it with any roti. A perfect filling breakfast/ lunch or even it is good for a travel food.

INGREDIENTS:
Potatoes, cut in to cubes-2
Cauliflower, cut in to separate florets- 1/2 small head
Peas, fresh/ frozen- 1/4 cup
Oil- 3 teaspoons
Cinnamon, clove, cardamom- 3 each
Bay leaves-2
Onion-1big
Ginger- 1 inch
Garlic- 3 big cloves
Tomatoes- 2 medium
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Kasuri methi/ Dried frenugreek leaves- 1/2 teaspoon
Salt- to taste

PROCEDURE:

• In a pan add the cut potatoes and the cauliflower florets and add enough water to submerge the veggies and cook with enough salt till soft. But the veggies has to hold its shape.
• Simultaneously grind the roughly chopped onion, ginger, garlic and tomatoes together as a fine paste; set aside.

• Heat oil in a pan and fry the whole garam masala spices; cinnamon, cloves, cardamom and bay leaves till the aroma arises.
• Add the ground paste and some salt; cook till the raw smell leaves from the mixture.

• Add the turmeric powder, chilli powder, coriander powder and garam masala powder and cook for thirty seconds.
• Now add a cup of water  and cook in that oil till the oil separates on top.

• Drain water from the veggies and add the veggies and mix well to absorb the masala. Sprinkle some methi leaves and mix well.

• Add the peas(If you use fresh peas cook them for 5 minutes in water; I am using here frozen peas) and mix well. Check for salt, once the moisture reduces from the mixture becomes thick switch off the gas.

• You could serve this as a gravy by not reducing the gravy.

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Gobi Manchurian

Gobi Manchurian is one of the mostly ordered Indo Chinese dish in restaurants. Restaurants they prepare in red colour using red food colour to give attractive colour. Here i am sharing with you the simple to prepare delicious gravy version of Gobi Manchurian.

When we order Chinese dishes in restaurants they some times turn out too sweet to our palatte. By preparing this at home we can make as per our taste spicy or little sweet. You could make this dish dry or gravy by adjusting the sauces.

Preparation Time: 10 minutes
Cooking time: 20 minutes
Cuisine: Indo Chinese
Serves: 3

INGREDIENTS:
To make Fried Gobi:
Cauliflower, chopped- half big head (1½ cup)
All purpose Flour/ Maida- 6 teaspoons
Corn flour- 3 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 1 teaspoon
Salt- to taste
Sugar- pinch
Baking powder- big pinch
Oil- to Deep fry

To make sauce:
Oil- 2 teaspoons
Onion, cubed- 1
Green chillies, chopped- 2
Garlic- 3-4 cloves
Capsicum, cubed (green or Yellow)-1
Corn flour- 2 teaspoons
Salt- to taste
Sugar- 1/4 teaspoons
Tomato sauce-1 teaspoon
Soya sauce- 3-4 teaspoon
Spring onion, chopped to garnish-1

PROCEDURE:

• In a bowl add all purpose flour, corn flour, soya sauce , salt, sugar and baking powder. Add some water and mix  well without any lumps as a semi thick slurry.

• Dip the cauliflower florets inside the batter till the oil gets hot so that the essence of the batter enter into the cauliflower.
• Deep fry the florets in hot oil on low flame till light golden yellow colour.

• Heat oil in a pan and add onion, garlic and green chillies and cook in that oil.
• Once the onion starts to loose its colour add the capsicum and saute in the oil.
• Cook capsicum for about a minute till blisters starts to appear (the crunchiness of the capsicum should not leave)

• Now add the soya sauce, tomato sauce, salt and sugar to balance the taste. (Add some chilli sauce if you wish)
• Add a cup of water and bring it to boil. 

• Once the sauce starts to bubble add the corn flour slurry (dissolve corn flour in quarter cup of water) and allow the gravy to become thick and shiny. Check for salt and add sugar or salt if required.
• Garnish with chopped spring onions.

• If you want to make this dish dry allow the sauce to reduce well and add the fried cauliflower and mix well to coat the sauce all over the florets.
• If you want more gravy add more water and season it with pepper powder. 

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Gobi Paratha/ Cauliflower Paratha

       As i said earlier stuffed parathas are my favourite. They does not require any curries to pair with. Simple to prepare food for travel. I prefer dry food for travel and this stuffed parathas absolutely fulfills my requirement. Even my kids likes the less spicy stuffed parathas.

       In case if you have some leftover parathas to store for next day also easy as they are dry so easy to transfer them in to a container. Stuffing can be made a day before and refrigerated and parathas can be made in minutes for busy days. I prepare the stuffing a day before and store it for holidays. It saves my time and i can able to concentrate other than cooking on Holidays.

Preparation Time:10 minutes
Cooking Time: 20 minutes
Cuisine: North Indian
Makes: 7-8 parathas

INGREDIENTS:
For Gobi stuffing:
Cauliflower/ Gobi- 1/2 big head (2 ½ cups)
Oil- 2 teaspoons
Jeera- 1/2 teaspoon
Onion, chopped-1 big
Ginger garlic paste- 1 teaspoon
Salt- to taste
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
Coriander leaves, chopped- 2 tablespoon

For Parathas:
Atta/ Wheat Flour- 1½ cups
Salt- to taste
Oil- 2 teaspoons

PROCEDURE:

• To make cauliflower stuffing, grate the cauliflower using a carrot grater or separate the small florets from the cauliflower head and grind them coarsely by pulsing them inside a blender.You can chop them very finely too.

• Heat oil in a pan and fry jeera. Add the chopped onion and cook for fifteen seconds. 
• Add the ginger garlic paste and cook till the raw smell leaves. Add the ground or finely chopped cauliflower and salt.

• Cook the cauliflower till soft the pan closed with a lid for about five minutes on low flame with out adding a any water. Add the masala powders turmeric powder, red chilli powder and garam masala and mix well and cook till the raw masala smell leaves for fifteen seconds. 
• Add the chopped coriander leaves and switch off the gas.

• Allow the mixture to cool. Once it cools down make them in to small lemon sized balls.
• To make parathas, take the Whole wheat flour in a bowl and add salt and oil. Dry mix  and then pour the water and mix well to make a dough.

• Transfer the dough into a flat surface and knead for five minutes to get a soft pliable dough.
• Rest this dough covered for further 5 to 10 minutes to soften the dough. 
• Divide the dough into 7-8 lemon sized balls.

• On a floured surface spread the ball into a small disc.
• Keep the cauliflower stuffing inside and gather the edges and press well to seal well.

• Using fingers flatten the balls and dust them in flour and spread them in to thin parathas.
• Heat a pan and sprinkle half a teaspoon of oil and cook both sides of the parathas till golden brown spots starts to appear.

• Note: You can boil the cauliflower in water to half cook them and follow the same procedure if you feel that it might have some caterpillar inside.

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Cauliflower Thoran/ Cauliflower Poriyal/ Cauliflower Kootu/ Cauliflower Subzi

      Let's admit it, not everyone is a cauliflower fan. But i am sure that this recipe would actually make you to start liking it. This dish is a good accompaniment with chapatis, rice, rasam, curd, moor & sambar as well. Kids would love this dish too since it is lively with bright color.

INGREDIENTS:

Cauliflower (chopped) - 500grams

Onion (chopped) - ½

Green chillies (chopped)-2-3

Salt-to taste

Turmeric powder- ¼ teaspoon

To grind:

Coconut- ¼ cup

Garlic-1clove

Jeera- ¼ teaspoon

To temper:

Oil-3 teaspoon

Mustard seeds- ½   teaspoon

Curry leaves- 1 sprig

PROCEDURE:

• In a blender pulse coconut, chopped garlic and jeera. Do not grind as paste
• In a pan add oil; add mustard seeds when it splutters then add curry leaves.

• Add chopped onion and cook till it becomes soft. Then add green chillies and cook for a minute and add the chopped cauliflower, turmeric and salt. Sprinkle little water and cover the pan and allow to half cook.
• Now open the lid and add coconut mixture. Mix well and cook till the garlic smell goes away from the masala.

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Gobi 65/ Fried Cauliflower/ Chinese Cauliflower Fry

     It is an Indo-Chinese recipe. Its crunchy, tastes good and is easy to make within seconds. It makes a perfect appetizer, snack or side dish with fried rice, noodles etc.,

 

INGREDIENTS

Cauliflower (cut into small pieces)-1 small head

All-purpose flour (Maida)-6 tablespoons

Cornflour- 4 tablespoons

Turmeric- ¼ teaspoon

Chilli powder-1 tablespoon

Ginger garlic paste-1 teaspoon

Fennel seeds/powder-1 teaspoon

Red food colour-2 drops (optional)

Salt-to taste

Oil- for frying

PROCEDURE

• In a bowl add maida and corn flour then add other ingredients and mix well with spoon.
• Add water and dissolve all the ingredients without lumps, up to thick but of pouring consistency.
• Dip well and allow to coat the batter on each florets well.
• Heat up the oil in a pan and start to fry the cauliflower, take each, piece one by one  dipping inside the batter and transfer to the hot oil. Don’t fry too much at a time. If you do so, it will stick together and the fried florets will not look neat.
• Finally fry handful of curry leaves in the same oil and add with the fried cauliflower florets.

  

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Masala Kootucurry/ Potato and Cauliflower masala Curry

     I had grown fond of this dish since childhood. It is a fast and easy to prepare tasty dish. The moist soya chunks absorb the curry and give a meaty taste. This dish is mainly served in ona sadya. But this dish also go well with chapathis, nan, appam…etc also.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Cuisine: Kerala
Serves- 6

INGREDIENTS:

Potato (cut in to big cubes)-300gms (2-3 big)

Cauliflower (cut in to big pieces) - ½ cup

Carrot (cut in to big cubes)-1 (optional)

Soya chunks/meal maker- handful (optional)

Onion (cut in to big pieces)-2

Green chillies (slit)-3

Oil-4tsp

Turmeric powder- ¼ teaspoon

Chilli powder- 1 ½ teaspoons

Coriander powder-2 teaspoons

Garam masala-1teaspoon

Salt- to taste

To roast and grind:

Grated coconut- ½ - ¾ cup

To temper:

Mustard seeds-1/4 teaspoon

Dry red chilli-2

Curry leaves- 1sprig

PROCEDURE:

• Dry roasts the coconut till it becomes golden brown & then grind as a fine paste.

• In a pan add oil and mustard seeds, when it splutters add dry red chilli and curry leaves.

• Then add with this the potatoes, cauliflower, carrot, soya chunks, onion, green chillies and fry in oil till the onion becomes translucent.

• Add enough water, turmeric and salt to cook the vegetables.
• Cook till vegetables are cooked and firm. Don’t overcook till mushy.

• In this add chilli, coriander, garam masla powder and coconut paste mix well and allow to boil.
• The colour of the curry changes to darker in colour when the curry thickens then switch off the gas.

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