Sorakaya/doodhi Cauliflower

Ingredients

Sorakaya - 1/2 - 1 no. long (peeled and chopped)

Cauliflower - 1/2 - 1 no. (seperated into small florets)

Tomato - 2 no.

Onion - one small

Carrot - 1 small - optional ( I grated it but you can choose your own style)

Red chilli powder/Red chillies - according to your taste

turmeric - 1/2 tea spoon

Oil - 3-4 table spoons

Jeera/Cumin seeds - 1 tea spoon

Salt - 1 - 2 table spoons

Method of preparation

1. Take a kadai and put it on stove (switched on obviously :) ).

2. Add oil to it. Once oil is heated add jeera to it and onions if desired.

3. Once onions become little translucent, add sorakaya(doodhi), cauliflower and carrots. Remember not to turn excessly as cauliflowers may become mushy very easily.

4. Add turmeric and red chilli powder. and turn once.

5. Once the vegetables are almost cooked, add salt and tomatos and heat it for another 2-4 minutes.

6. Garnish with coriander and curry leaves and serve it with rice or roti.

Aloo Gobi Curry

Ingredients
Aloo
Gobi florets
Onion, chopped into big pieces - 1 or 2
Tomato - 1 or 2
ginger garlic crushed/paste - 1/2 table spoon
Oil - 4-5 table spoons
Red chilli powder - add it according to your taste
Garam Masala - 1 table spoon
Kasoori Methi - a pinch
Coriander powder (optional) - 1/2 table spoon
Salt to taste
Kothimeeru (Coriander) to sprinkle at last.

Method of preparation
1. Take a vessel, add oil to it. Let it heat up and add cumin seeds to it. Add chopped onions, crushed ginger garlic or paste and let it fry for a minute or until onions turn golden brown.

2. Add Aloo and Gobi to it with pinch of turmeric, red chilli powder, Garam masala and let it stand for 5 minutes covered. Try to mix in between so that the curry do not stick to the pot/vessel. If you feel it starts sticking then add 1/2 cup of water to it.

3. Add chopped Tomato's, Salt, kasoori methi, coriander powder and mix well. Add little water and let it stand for some more time until all veggies are cooked.

4. Add Chopped and washed Coriander leaves to the curry and serve hot either with roti or rice.

Gobi Manchurian

Ingredients
All purpose floor(Maida)
Corn Floor
Cauliflower(Gobi)
Onions
Ginger Garlic and Green Chilli Paste
Tomato Ketchup
Soy Sauce
Capsicum - chopped lengthwise(optional)
Garlic Slices (Optional)

Method of preparation
1. Make the cauliflower into small florets. put the florets in water and Microwave it, until they are half cooked.

2. Mix the all purpose floor, corn floor(very less quantity), Ginger Garlic and chilli paste and Salt in a bowl
(Note: More quantity of the corn floor makes it much crispy).

3. Make the above mixture a batter by adding water.

4.Heat Oil in a deep pan. Dip the Cauliflower in the above batter and deep fry until they are golden brown.



5. Take another vessel/pan. Put a small quantity of oil and let it heat.

6. Add the onions(long cut slices), capcicum(long cut slices),Garlic (long cut) and Chilli(long cut) and fry it for some time.



7. Add Soyasause and Tomato Ketchup to the above. Mix it well.




8. Add the Florets to the above, and toss. Garnish it with the Spring onions.

Tasty Gobi Manchurian is ready. Serve hot as appetizer along with your favourite red or green sause.

Cauliflower Pickle

Hi all,

This was done on my son's 21st Day by my mother. Everybody loved it. Here is the recipe.

Ingredients
Cauliflower - 1
Red Chilli Powder
Mustard Seeds Powder - 4 Tablespoons
Fenugreek Powder - 2 Tablespoons
Turmeric
Salt to taste
Lime Juice

For tadka
Oil
Mustard Seeds
Asafoetida
Red Chillies

Method of preparation
1. Cut/tear cauliflower into pieces. Small size is better.

2. Add Fenugreek powder, red chilli powder, mustard seeds powder, Salt and turmeric to the cauliflower pieces.

3. Do the tadka with oil in small vessel (let the oil get heated, then add mustard seeds - let them splutter. Add red chillies, Asafoetida) and add it to the above mixture.

4. Let it remain for 3-4 hours for the florets to pick up the taste. Enjoy the pickle with rice or roti or with upma.

Preparation time: Less than 10 minutes (marinate - atleast 4 hours)