GOBI RECIPES GOBI INDIAN STYLE This is tara's awesome gobi (indian style cauliflower) recipe.It makes a lot, use a large pan. 7 spices:- cumin seeds (whole)- corriander seeds (whole)- fresh garlic, moderate- fresh ginger, chopped, lots- tumeric- half a cinnamon stick- SALT (lots more than you would think) Oil - not olive oil. Don't fry in olive oil. sheesh.Several large onions, chopped.One large head of cauliflower, chopped.Several tomatos. Really, as many tomatos as you want.A little bit of tomato paste. put all spices but the salt with cold oil in alarge frying pan or pot, and cook them on mediumheat till they start to cook, ie, turn brown abit, and the oil is "fragrant". put chopped onion in the oil, cook on low-mediumheat until it's translucent. be patient! don'tburn this stuff! put the gobi (cauliflower) in with the onions andoil. chop this stuff pretty small for shortercooking times, like quarter to half dollar sizedchunks. add some water at the same time. cook till the gobi is done, adding water ifnecessary. you don't want to burn this stuff either! when the gobi is cooked, add chopped up tomatoes,and a little bit off tomato paste. about atablespoon for a whole head of cauliflower. serve with rice, lots of cilantro, and plain, sour yogurt. yummmy.
Gobi Manchurian
Ingredients (Serves: 6)
· 1 pcs: Cauliflower (medium, clean and broken into big florettes)
· 1/4 cup: Plain flour
· 3 tsp: Cornflour
· 1 small bunch: Spring onion (finely chopped)
· 2 tsp: Ginger (finely chopped)
· 1 tsp: Garlic (finely chopped)
· 1/4 tsp: Red chilli powder
· 2 no: Red chillies (dry)
· 1 tsp: Milk
· 3 tsp: Oil
· 1-1/2 cup: Water
Method
· Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
· Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
· Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
· In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
· Add florettes and soya sauce. Boil for two more minutes and remove.
· Serve hot with noodles or rice.
· Variations:
1. Dry Manchurian can be made by omitting the gravy.
2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above.
Aloo Gobi
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
2 cans diced tomatoes
fresh ginger, peeled and grated
fresh garlic, chopped
1 teaspoon cumin seeds
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons garam masala
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.
Dum Ka Gobi
Ingredients:
Cauliflower - 1 (big) Cummin - 1 tsp. Clove - 5 Nos. Cinnamon - 2 sticks Cardamom - 5 Nos. Onion Chopped - 80 gms. Ginger Garlic Paste - 30 gms. Turmeric Powder - 1 tsp. Coriander Powder - 1/2 tsp. Red Chilli Powder - 1 tsp. Green Chilli - 5 Nos. Yoghurt - 80 gms. Garam Masala - a pinch Salt - to taste Chaat Masala - 1/2 tsp. Ginger - 20 gms. Tomatoes - 80 gms. Dhara Oil - 100 gms. Fresh Coriander Leaves - 25 gms.
Preparation :
1. Take Dhara oil in a handi and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.
2. Add ginger garlic paste and stir. Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.
3. Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.
4. Check seasoning and tenderness of cauliflower.
5. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala (Serves - 4 )
GOBI MASALA
INGREDIENTS:Gobi/Cauliflower1 Big Onion1/2 inch Ginger1 Tbsp Jeera1 tsp coriander seeds2 Green chilies2 Red chilies1tsp Turmeric Powder1Tbsp Olive OilSalt as per taste.
METHOD:
In the food processor chop onion + green chilies + ginger and set aside.
Using food processor chop cauliflower nicely into very small chunks( almost like coarse powder as you see in the picture).
Powder coarsely coriander seeds + red chilie. To this add turmeric powder and set aside.
Heat about 1 Tbsp of oil and add jeera seeds and saute until nicely roasted. To this add onion mixture and saute it for another few mins. Now add the grated/chopped cauliflower along with the masala mix and saute for another few mins.
Server hot with roti/chapathi.
GOBI PARANTHA RECIPE
Ingredients for gobi parantha recipe:
4 cups Whole Wheat Flour (Atta) 2 cups Grated Cauliflower (Gobi) Coriander leaves (finely chopped) 1-2 Chopped Green chilies1" Ginger ChoppedSalt, Red chili powder & Garam Masala as per taste 1/2 tsp Ajwain (optional) Butter /Oil for frying
Preparation for Gobhi Paratha:
· Make dough out of whole-wheat flour (atta), as you would do for any paratha/roti.
· Mix grated cauliflower, green chilies, ginger, coriander leaves, ajwain, chili powder, salt, and garam masala as a filling in paratha.
· Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
· Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter.
· Spread it on the paratha and shallow fry over low heat.
· Turn it and again pour oil or butter on the other side.
· Cook on a low heat till golden brown.
· Serve gobhi ka parantha hot with yogurt (curd) and your favorite chutney.
· Note: It makes 18 parathas.
Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)
Peanut or canola oil, for shallow frying 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries 1 head cauliflower (1 3/4 pounds), cut into delicate florets 1 tablespoon peeled finely chopped fresh ginger 1/4 teaspoon ground turmeric 3/4 to 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon ground coriander 3 tablespoons water 2 to 3 tablespoons coarsely chopped cilantro leaves
Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.
GOBI PAKORA
Ingredients:
• 1 Cauliflower • 1 Cup Besan • 1/2 tsp Red chili powder • 1 Cup water • 4 Cups oil • 1 tsp Mango powder • Salt to taste
Cooking Instructions:
• Wash Cauliflower and cut into pieces.
• Add water to besan and make a thick batter.
• Add red chili powder,mango powder.
• Blend it well.
• Heat the oil
• Dip each piece of cauliflower in batter.
• Fry these pieces one by one till they turn golden brown.
• Serve hot Gobhi Pakora with green chutney.
GOBI ADRAKI RECIPE
Ingredients for 10 Portions Qty Unit Description 8 gm cumin seed 160 ml oil 80 gm chopped ginger 56 gm chopped gr. Chillies 16 gm turmeric 8 gm degi mirch 28 gm salt 18 gm corriander pwd 58 gm chopped corriander leaves 1432 gm cauliflower 290 gm chopped onion 70 gm chopped tomatoes 8 gm ginger juliennes
Heat oil, add cumin allow to crackel. Add green chillies and ginger, saute and add onions. When light brown add pwd Masala. Saute and add cauliflower, cook on slow flame till done. Finish with tomatoes, chopped corriander leaves. Garnish with fresh choped coriande leave and ginger julians. Serve: 10
GOBI KI SABZI
Ingredients
-Cauliflower -Onions~1 Medium Sized -Tomato~1 -Potatos~2-3 -Garlic~3-4 Cloves -Ginger -Small Green Peppers -Vegatable Oil -Salt~1 1/2 Teaspoon -Turmeric~1 -Malasa~1 Teaspoon -Dry Methi~1 Teaspoon -Clintro
1.In cooking pan, pour Vegatable Oil. Steady heat. 2.Cut Onion (Medium Sized) and Garlics. 3.Cut Cauliflower and 2-3 Potatoes. 4.Put the chopped Califlowers and chopped Potatoes in a bowl drained in water. 5.Put the Onions in the pan, also pour in the Garlic. 6.Steady heat. 7.Until Onions and Garlic are Crispy Brown in color. 8. MEANWHILE...In a bowl cut Tomato, Ginger, and Green Pepper Spice. 9.When Onions Crispy Brown, pour in the chopped Tomato, Ginger and Green Pepper Spice. 10.Mix together. 11.Now ADD: ~1 1/2 Teaspoon of Salt ~1 Teaspoon of Turmeric ~1 Teaspoon of Dry Methi 12.Drain out water in Cauliflower and Potatoes bowl. 13.Mix into the pan. 14.Set heat at Medium Low. 15.Cover pan. 16.Set heat at 2-3 range (Low). 17.Add 1 Teaspoon of Masala. 18.Add some Clintro. 19.Add, mix together. 20.About 20-30 minutes Sabzi should be ready.
Tandoori Gobi
1 Cauliflower - cut in large florets
2 teaspoons Ginger-garlic paste - (to 3 tsp)
1 cup 236 ml Thick yogurt
1/2 Egg - lightly beaten
1/2 teaspoon Red chile powder +/-
2 teaspoons Coriander powder
2 teaspoons Garam masala
1/2 teaspoon Caraway seeds - (or), crushed
1/4 teaspoon Oregano
1 tablespoon 15 ml Finely chopped fresh coriander leaves
1 tablespoon 15 ml Lemon juice
1 teaspoon Salt
1 tablespoon 15 ml Oil
Chaat masala - for serving
Recipe Instructions
Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their cooking. Take them out and pat them dry. The cauliflower florets should be underdone.
Add the red chile powder, coriander powder, garam masala, cumin powder, caraway seeds, coriander leaves, lemon juice, salt and oil to the yogurt. Stir well, taste and adjust the seasoning.
Add the cauliflower to the yogurt mixture. Add the egg and toss lightly. Leave to marinate in a bowl, covered in the fridge for 4-6 hrs.
Push the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally.
Sprinkle chaat masala over the grilled cauliflower florets.
Dry Spiced Cauliflower (Sukhi Gobi) recipe
Dry Spiced Cauliflower (Sukhi Gobi) Ingredients
1 pound cauliflower
1 teaspoon mustard seeds
1 clove garlic
1 teaspoon salt
5 large green onions
1 teaspoon Curry powder - to taste
1 tablespoon vegetable oil
1 teaspoon ground almonds
Instructions for Dry Spiced Cauliflower (Sukhi Gobi)
Cut cauliflower into florets. Steam or boil about 4 minutes or until tender-crisp, then drain (do not overcook). Finely chop garlic and cut green onions into 1/4-inch pieces. Heat oil in wok (karahi) or skillet over heat. Add mustard seeds. When they start popping (spluttering), add garlic, salt and curry. Mix and cover. Cook for 2 minutes.Add green onions and ground almonds. Add cauliflower and cook for 3 minutes, stirring constantly, until cauliflower is heated through.Remove from heat and serve as a side dish.
CHILLY GOBI RECIPE
Ingredients:
Cauliflower 2 cups Refined flour 1/2 cup Corn flour 1cup Besan flour 1/2 cup Salt 5 gms use as required Asafoetida 1/2 tspn Ajinomotto 1 tspn mono sodium gluttamate Kashmiri chilly powder 1 tbspn Garam masala powder 1 tspn Cumin powder 1/2 tspn Red chilly powder 1/2 tspn Refined oil 2 cups for deep frying Eggs 1 no Onion 2 nos medium size, cut into round slicesLemon juice 1 tbspn
How to make chilly gobi:
Cut the cauliflower into florettes.
Make a batter with the refined flour,besan flour, corn flour,a little water, eggs, spices,salt and ajinomotto in a basin.
The batter should be neither too thick nor too thin.It should be of pouring consistency.
Mix thoroughly. Dip the cauliflower in the batter for 20 minutes.
Heat the oil in a kadai and fry the cauliflower till golden brown over a medium flame.
Serve hot garnished with onion rings and sprinkle some lemon juice.
Note: the length of time in which the cauliflower is soaked in the batter is not included in the cook time.
GOBI PANEER RECIPE
Ingredients:
Paneer - 250 gmGrated cauliflower - 1 cupOnions(medium) - 2Tomatoes(medium) - 2Green peas - 1/2 cupCumin seeds(Jeerakam) - 1 tspTurmeric powder - 1 tspGreen pepper - 3 nosGaram masala powder - 1 tspSalt - As reqdOil - 2 tsp
Preparation Method
1)In a pan, heat oil.2)Saute onions, tomatoes, salt and other spices.3)Add peas, cauliflower and paneer and mix well.4)Cover the pan with a lid and cook on a low flame.5)Stir occasionally.6)After 10-12 mins, remove the vessel from the fire.:-Serve with Chapathis and rice.
Gobi Kashuri
Ingredients
1 whole cauliflower (cut into florets)2 big onions (chopped)2 medium sized tomatoes (chopped)3 green chillies (chopped)1 tbsp dhania powder1 tbsp kasuri methi powder(powder mdh kasuri methi)1/2 tsp chilli powder4 to 5 flakes of garlic
Method
Grind ginger and garlic into thick paste. Add 1/2 cup oil in a pan for frying the cauliflowerflorets. Add the florets in the oil and deep fry them.If you don't want to fry the florets, you can use cooking spray and just saute them. Fryinggives the dish hotel look and taste.Add the seasoning oil in another pan and add the mustard seeds. Add ginger, garlic pasteand fry it till light brown. Now add the chopped onions and chopped green chillies and frythem till golden brown.Then add the chopped tomatoes and fry them till they become soft. Then add the dhaniapowder, salt, chilli powder, turmeric and curd and let it cook for 5 minutes.Then add the fried florets and let it cook along with the gravy for 10 minutes on a mediumheat. Last thing to add is the kasuri methi powder so that it does not get cooked too much.Remove from the stove and garnish it with coriander leaves.Serve with rice or chapathi.1 inch ginger2 pinches of turmeric2 tbsp oil for seasoning1/2 cup oil for frying cauliflowerfresh coriander leaves1/2 tsp mustard seeds for seasoning1/2 cup curdsalt to taste
Cauliflower Vindaloo Recipe
Ingredients
cauliflower - 1 (cut into med size pieces)For Marinationcoriander seeds - 1 tspcumin seeds - 1 tspmustard seeds - 2 tspturmeric powder - 1 tspdry red chillies - 10coconut grated freshor (desiccated) - 1/3 cup
Method
Combine coriander, cummin, mustard, coconut, red chillies, grind it to fine powder.• Add Turmeric, lime juice and half of the ginger-garlic paste & mix, then marinade thecauliflower in this and coat each piece well, cover and marinade for 1 hour.Heat oil in a pan or kadai over medium flame.When it is heated add cloves, cinnamon & onions, fry until light brown then addginger-garlic paste stir in for a second and then add the marinated cauliflower to itreserving liquid cook for 4-5mins.Add paprika, jaggery, salt & reserved liquid and bring the contents to boil.Cook on medium until cauliflower becomes tender.ENJOY! this spicy vindaloo with Plain or Ghee rice,Pulav or Steamed Iddiyappam (Indian rice noodles) or any kind of rotis or Parathas.Serve hot with rice, rotis or parathas.fresh ginger-garlic paste - 1 tbspoil - 5 tbspcinnamon - 1 inchcloves - 6 wholeonions - 1 cup (finely chopped)red paprika - 1 tbspjaggery - 1/2 tspwater - 1 cup, juice of 1 lemonsalt - as per taste
Gobi ka Kheema Recipe
Ingredients
1 medium cauliflower3 medium onions3 cloves garlic1/2 inch piece fresh ginger5 tbsp tomato puree1 cup peas1/2 stick cinnamon1/2 tsp cumin seeds1/4 tsp red chilli powder5 tbsp plain yogurt1/2 tsp garam masalaoilsalt to taste
Method
Divide the Cauliflower into florets, and Grate them in food Processor.Warm 5 table spoons oil and add Cauliflower, Saute for 10 min.Continue cooking for another 30 min. the Cauliflower should be Dark Brown.Grate ginger & Garlic and chop Onions. Warm oil and add cinnamon & cumin.When spices Darken add Grated Ginger & Garlic then add Onions and fry till Brown.Reduce the Heat to low and add salt, red Chilli powder and tomato Puree.Mix well and add Yogurt. Cook for 2 min add peas and Water. After boiling addcauliflower.Cook for 15 min. Mix garam Masala. Serve hot with rice or poories
Cauliflower 65 Recipe
Ingredients
250 gms cauliflower florettes1.5 tbsp plain flour (maida)1.5 tbsp besan1 tbsp garlic-ginger paste2 pinches of china salt (mono sodium glutamate / ajinomoto)saltred chilly powdera pinch of saffron (red-orange color)
Method
Soak the florettes in hot water mixed with 1 tsp salt for 30 mins.Prepare batter by mixing all the ingredients (except florettes) with sufficient qty of water.Add the florettes to this mixture.Deep fry the florettes in oil.Serve as a side dish.
Masala Gobi Recipe
Ingredients
1 large cauliflower stem removed and stump and scored1 tablespoon poppy seeds1 tablespoon cashewnuts broken into pieces10 gms ginger6 flakes garlic2 green chillies2 large onions chopped finely2 tomatoes chopped finelyhalf teaspoon turmeric powderhalf teaspoon red chilly powder1 tablespoon coriander powderhalf teaspoon cumin powder1 large tablespoon curd (beaten)onion rings, lemon ridges & coriander leaves for garnishing
Method
Immerse cauliflower for half an hour in boiling water with 2 teaspoon salt. Drain it andkeep aside. Grind poppy seeds and cashew into a paste adding water. Grind ginger,garlic, green chillies into a paste.Heat oil and fry onions till golden brown, addginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.Add little water and cook till tomatoes are pulpy. Now add curd and stir fry till well blended& till oil shows. Now gently lower the cauliflower and fry for 3 minutes on each side to coatthe masala ending with the stump side down. Cover with a tight lid and cook on high for 2minutes. Reduce heat and cook till the cauliflower is done. Add cashew paste and a littlewater to make it into a gravy. Remove from heat. Place cauliflower on serving dish.Pour masala over the cauliflower. Serve hot, garnished with onion rings, lemon ridges andcoriander leaves. Goes well with naan or phulkas, Serves about 6 Cooking time 15minutes.
Roast Cauliflower Recipe
Ingredients
1 whole cauliflower3 tbsp oil1 med. onion thinly sliced3 cloves garlic thinly sliced1 inch ginger root grated1 large tomato3-4 pods cardamom2-3 cloves1 bayleafturmericsaltchopped green coriander
Method
Wash cauliflower and remove excess leaves and stem, don't cut the floweret off.Make some slits in the stem and place onions and garlic inside the cauliflower.Now heat oil on medium heat in pot preferably non-stick and add cardamom, cloves andbayleaf when they brown (only takes seconds) add chopped tomatoes, place cauliflowerin the pot.Mix turmeric, salt and grated ginger in about 6 tbsp. of water and sprinkle evenly overcauliflower.Cover pot with a tight fitting lid and turn the heat down to low. remove when done, keep aeye on it if it starts drying out add little bit more water.Shouldn't take more than 20-30 min.Garnish with coriander. Goes well with Chapatis.
Cauliflower Aava Pettina Koora Recipe
Ingredients
cauliflower grated - 2cupsmustard -1 tbsp+1/2 tsptamarind pulp - 2tbspsugar - 1 tsp. (optional)green chilli - 6red chilli - 6curry leaves - 1 sprigchana dal - 1 tbsp.urad dal - 1 tbsp.vegetable oil - 2 tsp.turmeric - pinchsalt - to taste
Method
Microwave cauliflower for 4 mins. Or boil in plenty of water and drain.It should not be mushy. Grind 1 tbsp. mustard to a fine paste by adding enough waterHeat oil in a kadai and add chana dal, urad dal,1 tsp mustard and red chillies.Allow mustard to splutter and add curry leaves, green chillies, sugar and tamarind pulp.boil for a couple of minutes. Add turmeric.Add cauliflower and salt and mix for a couple of minutes until dry.Add mustard paste, remove from flame and mix well.This is a spicy recipe and for people who like hot food.Serve it with plain rice.
Cauliflower Fry Recipe
Ingredients
onion medium size - 1cauliflower - 1 full2 to 3 tablespoon of coconut powder2 table spoon of coconut oillittle hinglittle turmeric1 teaspoon of chilli powder (depending upon you level of spice)2 to 3 green chilliessalt to tasteFor Seasoningmustard seedscumin seeds
Method
Pour some olive oil or whatever oil you generally.Use and put some mustard seeds and Jeera and let it fry.Add onion and few curry leaves in it and let it turn.brown and add cauliflower cut in to florets.Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.Let it mix well and let it fry till soft in a medium heat.Finally add coconut and taste it.Note: You can have it as a change from regular stuff.
Cauliflower with Scallions Recipe
Ingredients
scallions: 1 bunch (finely chopped)cauliflower: 1 medium (cut in small pcs)tomato ketchup: 2 tbspmustard seeds: 1 tspgreen chillies: 2 chopped (take more if you want spicy)coriander leaves: 2 tbsp (finely chopped)salt, turmeric powder, dhania powder, garam masala, red chilli powder & cumin powder:according to tasteoil: 1 tbsp
Method
Heat oil in shallow pan, put mustard seeds & green chillies, let seeds splutter.Now put chopped scallions & mix it for 2-3 minutes, to it add all masalas, mix well & thenput tomato Ketchup.Now when this mixture leaves oil, add cauliflower florets, mix well & cover it.Don't add water. Reduce the heat to low. It will be done in 10 -15 minutes, keep checkingin between.Garnish with fresh coriander leaves.Serve hot with Roti or Parathas.
Gobi Matar Recipe
Ingredients
1 medium sized cauliflower, cut into florets250 gm green peas1 tbsp butter1 tsp cumin seeds1.5 cm ginger, julienned2 green chillies, chopped finesalt to tastecoriander leaves (to garnish), chopped fine1 tsp garam masala powder
Method
Melt butter in a non stick pan.Season with cummin seeds and ginger.Fry for a while.Add green chillies, cauliflower, green peas and salt.Saute well.Cover and cook for 10 minutes or till done.Garnish with coriander leaves and garam masala powder.Serve hot with Rotis.
Kesar Gobi Recipe
Ingredients
cauliflower 1 big floweronions chopped 2 nos.curd/yogurt ½ cupalmond paste ½ cupred chili powder 1 tsp.coriander powder 1 tsp.juice of a limeturmeric powder ½ tsp.cumin seed powder 1 tsp.
Method
Separate the cauliflower florets. Add salt, turmeric powder and lemon juice. Mix Well.Sprinkle gram flour and chili powder and mix well again. Deep fry.Once half fried, strain the cauliflower florets and keep aside.Sprinkle Garam Masala Powder over it.For Gravy:Chop onions finely. In a pan heat oil.Add the chopped onions and fry till light own.Sprinkle garam masala and mix well. Add ginger paste, garlic paste.Mix well, stirring continuously. Put turmeric, coriander powder, cumin seeds powder, redchili powder.Fry the masala well.Add almond and cashew paste.Cook for 2 min and add curd/ yogurt.Mix again thoroughly. Mix fried cauliflower, salt, saffron, green coriander, sprinkle water,Cover and cook on low flame. Serve hot with chappathis, parotas, puris.ginger paste 1 tsp.garlic paste 1 tsp.garam masala powder1/2 tsp.coriander chopped 1 tbsp.saffron a few strandsoil 2 tbsp.+ to frysalt as per tastecashew(for paste with almonds) 1 tsp
Mughalai Cauliflower Recipe
Ingredients
1 lb cauliflower1/2 lb potatoes1/2 lb green peas1/2 chopped onions and 2 sliced onionssome gheeGround PasteGinger and green chillies (little)
Method
Cut vegetables given above.Put ghee in pan and fry onions to brown and make paste of it.Heat ghee again and fry chopped onions now and then add chilly paste.Add vegetables and 1 cup water and cover and cook it .Add onions paste and salt and stir nicely.Mughalai dish is ready to taste with parathas or chapathis. Enjoy it.0
Shahi Gobi Recipe
Ingredients
1 small cauliflower2 big onions1/2 pod garlic2 inch ginger1/4 tsp turmeric2 tsp coriander powder3 tsp chilli powder2 bay leaf4 cloves6 pepper corns1 cup oil & salt to taste.
Method
Clean & deep fry the cauliflower without cutting it into pieces.Fry it till it has turned brown from all sides.Take it out & keep it aside.Grind together 1 onion, ginger & garlic to fine paste.Then to the same oil add the bay leaf, cloves and peppercorns then put 1 chopped onions& fry till it turns dark brown.Add the masala paste along with other dry masala mentioned in the ingredients.After this masala is done add the chopped tomatoes fry it then put the deep fried flower inthis prepared masala.See to it that the flower gets completely covered with the masala.Keep it on slow fire for 5 min. While serving garnish it with fried potato chips and freshcoriander leaves.
Bachelors's Spiced Cabbage Recipe
Ingredients
shredded cabbage - about half a poundpowdered black pepper - 1-1/2 tsp.cumin seeds - 1 and 1/2 tspmustard seeds and urad dal - 3/4 tsp eachsugar- about 1/2 a tspoil- about 1-1/2 tablespoonsalt- to tasteasafoetida - to garnish
Method
Wash the cabbage thoroughly.Add oil to wok and when warm, add mustard seeds,urad dal and cumin seeds.When seeds pop, urad dal turns slightly brown and cumin seeds smell spicy, add thecabbage.Sprinkle water on cabbage and add salt.Cover and cook for about 10 mins or till the cabbage is cooked.Add the powdered black pepper.Stir for 2 mins.Add half a tsp sugar.Garnish with asafetida.Ready to serve!
Cauliflower Casserole Recipe
Ingredients
1 cauliflower1 bottle marinara pasta sauce1 cup paneer2 tsp oilsalt and pepper to taste
Method
Divide the Cauliflower into medium sized florets. Boil the florets for 5 min.Drain excess water from the florets and saute the florets in oil for 5 min.till they are tender.Arrange the florets in a microwavable dish.Add coarsely crushed Paneer and Pasta sauce on top of the florets.Add salt and pepper and microwave for 10 minutes.This is a delicious accompaniment to pilaf.
Chilli Gobi with Peas Recipe
Ingredients
cauliflower 1 kgpeas 150 gmscapsicum 100 gmssalt as per tastegaram masala 1 teaspoonfulcooking oil as per taste
Method
Cut and chop cauliflower and capsicum in small pieces of say 5 mm in size.Pour oil into pan and put cauliflower and peas and cook them for 6 minutes on low fire.Put garam masala, turmeric powder and salt and mix properly and again cook with coverover pan for 10 minutes on low fire.Take off the cover. Stir the vegetables again and cook now on high with constantly mixingvegetables every 2 minutes for 6 minutes.Now put capsicum pieces in the dish and cook for 7 minutes.The recipe chilli gobi is now ready.For taste just before taking off you can put dhania powder for taste and cook for 2minutes as well.
Gobi Mussallam Recipe
Ingredients
cauliflower 2 nograted onion 1 cupgarlic paste 1 tspginger paste 1 tsptomato puree 1/2 cupred chili powder 1 tspgaram masala powder 1 tspcoriander powder 1 tspturmeric powder 2 tspcumin powder 1 tspoil 2 tspsalt as per taste
Method
Remove stalk from cauliflower.Boil in salted water with 1 teaspoon turmeric powder till half cooked.Heat oil in a Kadhai.Add grated onions and saute until golden brown in colour.Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmericpowder, Garam Masala Powder and salt.Stir for half a minute.Add tomato puree and cook till oil leaves the masala.Add 1/2 boiled cauliflower and cook on steam for 10 minutes.Garnished with chopped green coriander and serve hot with Chapati.
Malai Gobi Recipe
Ingredients
cauliflower -- cut into small bits ... 1 cupTomatoes -- made into a paste ... 2 nosSmall onions made into a paste ... 1 cupSalt ... to tasteGinger ... 1/2" pieceGarlic ... 3 pearlsGreen chillies - medium sized ... 3 nos.Milk powder ... 1/2 cup (100 gms)Chilli powder ... 1 tspTurmeric powder ... 1 tspGaram masala powder ... 1 tsp.Oil for frying ... 1 tbsp
Method
Make a fine paste of ginger, garlic and green chillies.Keep oil in a frying pan, and after it becomes hot, add the ginger, garlic - green chillipaste and saute till the raw smell goes off.Add the onion paste and saute till golden brown add the tomatoes paste (roughly 2tablespoonfuls), 1 tsp chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala and therequired quantity of salt and saute for 2 minutes.Make a thin paste of the milk powder with a little water and add this to the mixture (above)and saute for 5 minutes.Add the cut cauliflower, add very little water, close it with a lid and cook for another 5minutes.
Mughalai Gobi Recipe
Ingredients
one medium size cauliflower (cut into about 2" florets.)gram flour (besan) 1 tab. spoon1/2 tsp ajwaintomato puree 100 gmgarlic paste 1 tspoil 2 tbsp (for cooking)salt to tastered chilli powder 1/2 tspjeera powder 1/2 tspgaram masala 1/2 tspoil for deep frying1/2 tbsp chopped coriander leaves50 gm paneer (grated) for garnish
Method
Heat oil in a kadai and deep fry the gobi florets. Keep aside.Heat 2 tbsp. oil and fry ajwain seeds till light brown.Put besan and fry for 1 minute.Add garlic paste and stir. Add tomato puree and cook till oil separates.Put salt, chilli, Jeera powder and mix.Put fried gobi pieces and mix well with cooked puree.Add garam masala, mix and add coriander.Put it in a flat serving dish and garnish with grated paneer.Serve hot with Roti or Paratha.
Spicy and Crispy Cauliflower Recipe
Ingredients
1 medium size cauliflower.2 handful of coriander leaves.2 inches of ginger and 8 cloves of garlic.1 tbsp of pepper powder.1 pinch ajino-moto( tasting salt, you can get it from any indian or chine's groceries).1-1/2 oz soy sauce and 8 drops of vinegar(optional).1/2 tbsp of garam masala powder.pinch of red color(optional) and little salt.1 tbsp besan flour and 2 tbsp corn starch.oil to fry.
Method
Cut cauliflower in floweret.Make the paste with all ingredients except besan flour and corn starch .Wash the flower in hot water and drain it in a drainer.Mix the paste to flower and marinate it atleast for 1/2 hour and to a maximum of 3-4 hours.Then mix the besan and corn starch, fry until it become crispy.
Capsicum - Cauliflower Bhaji Recipe
Ingredients
1 medium sized cauliflower2 large/3 medium sized capsicums2 medium sized onions2 medium sized tomatoes2 tbsp everest pav bhaji masala1/2 tsp turmeric powder1/2 tsp chilly powder1/4 tsp jeera powder1/4 tsp dhania powder1/4 tsp amchoor powder (dry mango powder)salt to taste3 tbsp oil
Method
Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).Separate the florets of the cauliflower and cut them longitudinallyIn a flat-bottomed vessel, heat some oil. Add the onions and saute them till light brown.Add the Tomatoes and continue to cook till a fine paste forms (hint : add some salt whilecooking the onions and tomatoes, will speed en up the process)Now add the capsicum and cauliflower florets.Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do notadd any water).Serve hot with rice, rotis or parathas.
Cauliflower Chutney Recipe
Ingredients
1 medium sized cauliflower.1 lime3 tsp red chilli powder2 table spoon cumin powder2 tsp jeera powder2 tsp mustard powder2 tsp methi powder (fenugreek)2 tsp salt2 flakes garlic
Method
Cut florets and soak in salt water for 25 mts then dry them on tissue paper.Mix above all powders including salt and add dried florets to it.Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.When it gets roasted add crushed garlic and curry leaves to it.Remove from the stove and pour this to florets and mix well.Finally add lime juice to it.Let it stay it for one day so that all spices and lime juice gets into it which makes chutneymore tasty.Serve.
Crispy Cauliflower Recipe
Ingredients
cauliflower, 5 small whole ones - 1 kgsalt to tasteturmeric powder - 2 tspgram flour (besan) - 1 cupcarom (ajwain) seeds - 1 & 1/2 tsplemon juice - 1/2 tspgreen coriander, finely chopped - 4 tspgreen chillies, finely chopped - 4 tspyoghurt or curd - 1/2 cupginger paste - 2 tspgarlic paste - 2 tspgaram masala - 2 tspred or yellow chilli powder - 2 tspoil - 2 & 1/2 cups
Method
Boil sufficient water to immerse the cauliflowers. Add salt (1 tsp) and turmeric powder.Gradually add the cauliflowers to this solution. Cook for 8 to 10 minutes over medium heatuntil the cauliflowers are half cooked. Drain and keep aside.Prepare a batter with the gram flour (besan), carom seeds, lemon juice, coriander, greenchillies, yoghurt, ginger-garlic pastes, garam masala, chilli powder, salt and just enoughwater to have a thick and smooth consistency.Heat oil in Kadhai (wok). Dip each cauliflower into the batter, coat evenly and deep fry tillgolden in colour and crisp.Serve hot.
Gobi Khatta - Mitta Recipe
Ingredients
cauliflower florets - 1/2 kiloginger approx - 10inch. (finely chopped)soya sauce -3-4 tsp.tomato sauce-2 tbsp.salt-to tasteblack pepper powder - 3/4 tsp.corn flour-6-7 tbspoil-4 tbsp. approx.non-stick pan or wok
Method
Take enough of water in the casserole, add half a tsp. Of salt and boil this water.Once the water boils -add cauliflower florets and cook 45-50%.Drain the water and keep these florets aside & let it cool. Take corn flour add 2 tsp.Of soya sauce & little bit of water make a semi thick batter. Heat the oil (3 tbsp.)In the pan & now dip each cauliflower floret in the batter and put all the florets together inthe pan and cook it for about 5 min.Keep stirring constantly otherwise soya sauce will start sticking to the pan.Now take chinese wok, if you don't have that don't worry take another non-stick pan.Add 1 tbsp. of oil, once heated up add finely chopped ginger, (keep stirring) then add theflorets, soya sauce, pinch of sugar, salt, black pepper powder & tomato sauce.Cook it for about 3min. Turn off the gas.Serve hot and garnish with julienne ginger and coriander leaves.
Hara Gobi Recipe
Ingredients
cauliflower (cut into medium size florets) 500 gmsfresh coriander leaves 1 bunchfresh mint leaves 1 bunchgarlic flakes 3green chillies 4mustard seeds 1/4 tspcummin seeds 1/4 tspoil for fryingsalt to taste
Method
Boil the cauliflower until tender. Do not make it very soft.Grind together coriander leaves, mint leaves, green chillies and garlic to a paste with aslittle water as possible.Heat oil in a pan and add mustard and cummin seeds.When they splutter add the ground paste and fry for 3 minutes.Now add salt and the boiled cauliflower and saute.Leave it on fire until excess water dries up.Serve with rice or roti.Its very easy to make and delicious to eat.
Manpasand Gobi Recipe
Ingredients
one whole cauliflowerone or two potatoes (optional)green peas (optional)jeera (1 tsp)vegetable oil (1 tsp) - minimum oil is required if non stick pan is used.salt (to taste)coriander to garnishfor the marinademinced ginger and garlic - 1 tsp approx or depending on your tasteturmeric powder - 1/4 tsp approxred chilli powder - 1/2 tspcoriander powder - 1 tsptomato ketchup - 3 to 4 tsp (approx)tomato paste or plain puree - 1 to 2 tsp (approx)
Method
Separate the base of the cauliflower and cut it into big size florets by splitting action of theknife so that the pieces look like open bookCut cubes of the potato Mix the ingredients mentioned for the marinade well in a bigbowl,put the cauliflower potato and peas in the bowl and coat well with the marinade. Closethe bowl and allow to rest for a maximum of 2 hrs.Heat given oil in the non stick pan well, splutter jeera, put the marinated gobi and potato,give a good stir so that the vegetables get turned well and simmer.Close the lid to the pan with a little vent and let the vegetables cook in the marinade juicesslowly. Occasionally remove lid and give gentle stir without breaking florets.After well cooked(avoid over cooking) add salt, mix well , taste and take out on servingdish. Garnish with coriander. The recipe is low in oil. It tastes wonderful and all the 4-5times.
Paneer Gobi Recipe
Ingredients
scallions - 1 bunch (finely chopped)cauliflower - 1 medium (cut in small pcs)tomato ketchup - 2 tbspmustard seeds - 1 tspgreen chillies - 2 chopped (take more if you want spicy)coriander leaves - 2 tbsp (finely chopped)salt, turmeric powder, dhania powder, garam masala, red chilli powder & cumin powder- according to tasteoil - 1 tbsp
Method
Heat oil in shallow pan, put mustard seeds & green chillies, let seeds splutter.Now put chopped scallions & mix it for 2-3 minutes, to it add all masalas, mix well & thenput tomato Ketchup.Now when this mixture leaves oil, add cauliflower florets, mix well & cover it.Don't add water. Reduce the heat to low.It will be done in 10 -15 minutes, keep checking in between.Garnish with fresh coriander leaves.Serve hot with Roti or Paratha.
Tomato - Cauliflower Mix Recipe
Ingredients
1 cauliflower whole2 small tomatoes or 1 big2 potatoes medium size1/2 tsp turmeric powder1 1/2 tsp red chilli powder1 tsp cumin seeds (jeera)2 1/2 tsp cumin-coriander powder(dhania-jeera powder)oilcoriandersalt
Method
First cut the cauliflower into small pieces.Secondly tomatoes should be cut finely into long strips.Similarly cut the potatoes into thin long strips.Take 1 tablespoon oil into a frying pan, to this add Jeera seeds, then turmeric powder(very little), then chilli powder (1 1/2 tsp).Then first add tomatoes to it and fry it nicely.Then add potatoes and cauliflower to it and stir it again.Then add jeera-coriander powder and salt to it.Steam it nicely for 2 minutes or so.Garnish this with coriander and serve with chapati.
Aloo - gobi Fry Recipe
Ingredients
1/2 medium sized cauliflower cut into thin pieces1 potato peeled and cut as thin fries1 egg1 tbsp poppy seed1/2 onion chopped in length2 green chilli slit lengthwisesalt1/2 tsp turmeric1 tbsp oil
Method
Heat oil in a non-stick frying pan.Add potatoes, cauliflower, salt and turmeric. Mix.Cover and cook for 5 minutes.Remove cover, add onion. Mix and cook till potatoes are tender.Add chilli, poppy seed. Mix.Make space in the middle of the pan.Break the egg in the center.Mix it with the rest.Fry for 1 minute.
INDIAN GOBI STEW
Ingredients:1 quart water (filtered if possible)2 cans of corn (whole kernel)4 tablespoons olive oil2 tomatoes, diced1 red onion, chopped1 celery stalk, diced1 teaspoon chili powder2 cups artichoke hearts (pickled)1 clove garlic1/2 teaspoon paprika (Hungarian if available)1/4 cup Worcestershire sauce (check ingredients)1 tablespoon lemon peppersalt to tasteDirections:Bring water to a boil in pan and pour into large skillet. Add all ingredients in dish and stir continuously for 15-20 minutes or longer, until the mixture thickens. Allow to simmer for 15-20 minutes more. Let cool and serve. Serves four.
Goan coconut gobi
Ingredients
1 tbsp vegetable oil ¾ tsp mustard seeds (black preferably but yellow is okay) 1 tsp coriander seeds 2 tsp fresh root ginger, minced 2 green chillies, finely chopped ½ tbsp chopped almonds (optional) 1 small onion, finely chopped 200g/7¼oz cauliflower, cut into florets 200g/7¼oz broccoli, cut into florets2 medium tomatoes, chopped ½ tsp turmeric powder 200ml/7¼fl oz coconut milk 1 tsp salt1 tbsp waterfresh chopped coriander, to garnishchappatis, to serve
Method
1. Heat the oil in a pan over a high heat. When hot, add the mustard and coriander seeds. 2. Once the seeds start to pop, reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes. 3. Next, add the cauliflower and broccoli florets and stir to mix everything well. Cover and cook for five minutes. 4. Add the tomatoes, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender. 5. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick. 6. Serve garnished with fresh coriander and hot thick chappatis.
ACHARI GOBI
Cauliflower (Gobhi) cut into small flowerets - 500 gmsNigella seeds 1 1/2 tspMustard seeds 1 1/2 tspFennel seeds 1 1/2 tsp3 Red chillies Red chilli powder 1 tspVinegar or lemon juice 1 tablespoonFresh Coriander - finely chopped 1 tablespoonGinger juliennes 10 nosFresh Green Chilli - finely chopped 1 noWater 1 cupSalt to taste
1. Heat a thick bottomed pan on medium heat.2. Add Nigella seeds, Mustart Seeds, Fennel Seeds and Red Chillies in the pan and dry roast.3. Add 1/2 cup of water in pan and bring to boil.4. Add the Cauliflower florets.5. Add the red chillie powder, vinegar and salt.6. Stir fry .7. Reduce the heat and cover the pan and let it cook for 5 minutes.8. Make sure to stir occassionaly to avoid scorching and sticking to the pan surface.9. You may have to add water to prevent scorching.Garnish it with fresh coriander and ginger juliennes.Serve hot with roti, rice or naan.Note: You may like to add some oil after the step 2( once you dry roast the seeds just add a tablespoon of oil)
Methi Gobi
Ingredients
1 bunch of fresh fenugreek leaves(methi)
1 bunch of fresh coriander
1medium size cauliflower
2-3 chopped tomatoes
4-5 green chillies
5-6 garlic
1/2 inch ginger
1/4 tsp turmeric pwd
1/2 tsp red chilly pwd
1 tbsp coriander pwd
salt to taste
1/4 cup water
2 tbsp oil
Directions
1. Clean methi and fresh coriander. Chop it finely and wash it in thrice in water
2. Grind ginger, garlic and green chillies.
3. Chop cauliflower not ver fine
4. Take a pressure cooker add oil, when heated add ginger, garlic and green chilly paste. Cook for a minute
5. Then add chopped tomatoes, methi and coriander.
6. Mix well then add all the dry masalas
7. Add water and pressure cook it. Approximately 3 whistles.
8. Open the cooker add cauliflower and pressure cook it again and 3 whistles.
9. Open the cooker and dry the vegetable
10. Serve hot with roti, parantha, kulcha or naan.
Phul Gobi with Peppers
You need:3 tablespoons of oil1 onion, sliced1/2 teaspoon turmeric1 cauliflower, broken into floretssalt2 green chillies, seeded1 green, 1 yellow and 1 red pepper (capsicum) cored, seededand cut into strips
Method:Heat the oil in a pan, add the onion and fry until soft. Add the turmeric and cook for one minute. Add the cauliflower and salt to taste, stir well, cover and cook gently for about 10 minutes, until the cauliflower is almost cooked.Add the chillies and peppers, stir and cook for a further 5 minutes or until tender.
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