Cauliflower Archives - I camp in my kitchen

Gobi Manchurian | Cauliflower Manchurian | Indo-Chinese starter

Priya_Srinivasan — Wed, 15 Jan 2025 18:01:25 +0000

Gobi Manchurian is a popular Indo-Chinese appetizer. Batter coated cauliflower florets, deep fried and sautéed with delicious sauces. A perfect appetizer for any party and a delish snack anytime.

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The Recipe Story

Cauliflower Manchurian , famously known as Gobi Manchurian is a classic hit at home, especially with the kids. When we eat out, it's usually our first choice.

As I mentioned in my Chili Paneer post, we have been staying away from restaurants recently. This has encouraged me to recreate our favorite dishes at home. I'm excited to prepare some Chinese food, especially for our BM theme, using modified recipes.

What is Indo-Chinese?

Indo-Chinese, a popular style of fusion cooking that combines Indian and Chinese cuisine. Indian Chinese cuisine, Indo-Chinese cuisine, Sino-Indian cuisine or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavors and spices.

Chinese Indian food is generally characterized by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil.

Indian Chinese food originated from Chinese immigrants who settled in Calcutta during British rule. These early settlers established communities where they prepared and enjoyed their traditional dishes. The Cantonese cuisines, known for their light and fresh flavors, adapted to local tastes, gradually incorporating Indian elements.

This article on the Desi Chinese food, in Food52, gave me a shock, when it said that there is no Manchurian in actual Chinese cuisine. Imagine we going ga-ga over Gobi manchurian, and there is nothing like that in the original cuisine!

The Love for Indian Chinese Food

When we eat out, the most ordered soups and starters will always be Indo-Chinese. My kids till date order Vegetable manchow soup and springs rolls. This paneer fried rice is a fabulous hit at home, and a great way to spice up a day or two old rice.

Schezwan idly, an idly makeover, is another perfect example of how deep rooted this fusion cooking is, South-Indian staple dressed up in Chinese sauces.

Though i cook some traditional and popular Asian recipes like Chinese scallion pancakes , tingmos with sesame chili sauce, banh bao , banh it tran with nuoc cham chay, it never compares to the desi cuisine recipes like this Indo-Chinese style fried Cauliflower rice or paneer chili.

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Gobi Manchurian | Cauliflower Manchurian | Indo-Chinese starter

Gobi Manchurian is a very popular Indo-Chinese snack made of deep-fried cauliflower coated in a flavorful batter and sautéed with delicious sauces.

Course Appetizer, Delicious sides

Cuisine Indian, Indo-Chinese

Keyword Easy appetizer with cauliflower, Easy Cauliflower manchurian recipe, Gobi Appetizer ideas, How to make Cauliflower manchurian, Restaurant style gobi manchurian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 202kcal

Ingredients

600 grams of cauliflower florets
½ cup whole wheat flour
½ cup besan/gram flour
¼ cup rice flour
¼ cup corn flour
1 teaspoon soy sauce
1 tablespoon chili sauce
1 teaspoon red chili powder
½ teaspoon pepper powder
salt to taste
oil for deep frying

For the sauté

2 medium onions finely chopped, skip if sattvic
¼ cup chopped spring onions skip if sattvic
2 green chilies slit lengthwise
2 fat cloves of garlic minced, skip if sattvic
a small piece of ginger finely chopped
2 teaspoon soy sauce
1 tablespoon tomato sauce i have use chili sauce
1 teaspoon white vinegar
1 teaspoon freshly pounded black pepper
Fresh spring onions for garnish skip if sattvic

I have made the same recipe without onion and garlic, it tastes the same. If you are used to sattvic food, you will not find any difference.

Instructions

Let us fry the cauliflower first

Take all the flours in a wide bowl, whisk well to combine. To this flour add red chili powder, pepper powder, soy sauce, chili sauce and around ½ cup to ¾ cup of water and make a thick batter
The batter should be neither too thick or too thin, the florets should get well coated with the batter
Clean and separate the cauliflower into bite-sized florets. Take water in a wide sauce pan and boil it. Once it comes to a rolling boil, remove it off the stove, add the florets to this water and let it sit for 2 minutes. Then drain the water completely, let the florets sit in the drainer until fried.
Dip each floret into the batter and deep fry until golden brown. Again take care while deep frying, do not crowd the pan, then you might not get crispy florets. Keep the flame medium, while frying.
Too high you might burn them, too low it will turn soggy, so medium is the best. Drain the golden brown florets on to a kitchen towel. Repeat the same with the rest of the florets.

Let us saute the florets now

In a wide pan, heat oil, when it is hot, add chilies,ginger and saute until onions turn pink. Next add chopped spring onions to this and saute
Add soy sauce, tomato sauce and vinegar to this and mix well and saute on high heat. Now add the deep fried florets to this and toss to combine.
Finally finish off with pepper and fresh spring onions greens for garnish and take it off the stove.
Serve it warm along with rice or enjoy it as such as a starter.

Notes

I dont use All purpose flour in my kitchen, so i have used a combination of flours for frying the cauliflower. You can use ¾ cup of all purpose flour and ¼ cup corn flour in place of the above flours
I have done the recipe without onion and garlic also. It tastes the same. So if you are used to sattvic food, then you can skip onion and garlic.

Nutrition

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Cauliflower Poriyal | Cauliflower Stir-fry | South-Indian Lunch #3

Priya_Srinivasan — Mon, 19 Apr 2021 20:03:51 +0000

Cauliflower poriyal, a delicious stir-fry with cauliflower florets, chilies and coconut. A quick and easy side-dish, pairs well with rice.

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Poriyal

Poriyal, Tamil name given to dry curries made with vegetables. It is a simple stir-fry of any vegetable with chilies, finished with coconut. Poriyals are regular in south-indian homes. Beets Poriyal, Cabbage & carrot poriyal are some common stir-fries in a South-Indian kitchen.

Today's Lunch Thali

If you read my keerai kootu, Lunch thali #2 post, you must be knowing keerai and rasam is my little one's favorite combo. Yes, he is 9 and loves spinach and tomato rasam. Today's thali too features a keerai and rasam.

Amaranth Keerai Poriyal
Jeera rasam
Cauliflower poriyal
Steaming hot rice
Curd, not in the picture.

If you prefer to cook your cauliflower plain and enjoy it with minimal spices, check this how long to boil cauliflower to make it perfect.

I love cauliflower with salt and pepper in my salads, like this Tricolor salad with cauliflower and peas .

Sattvic Meals

Recently I have stopped using garlic and onion in my cooking. We started this as an experiment last year and slowly made it a habit and now we don't miss onion and garlic in our kitchen.

If you think sattvic food, might be bland and tasteless, then you are completely mistaken. Here is a delicious Vrat ka thali/Navratri fasting thali from Cook with renu and a simple Sattvic South-Indian thali from Kalyani.

Most of the dishes in tambrahm cuisine are sattvic, except for some specialties like Shallots/vengaya sambar or poondu/garlic kuzhambu.

As I mentioned in my previous post, I share my daily thali in Instagram and my friends who like and comment, always wonder how come I cook so much everyday. Cooking is easy when you plan ahead. I try to plan my week's cooking on Saturday or atleast do the vegetable shopping during the weekend. So when you are ready with the vegetables and what to cook(meal plan), it takes hardly an hour to cook. I get teased when I say it is simple, but trust me it is truly simple.

The Ingredients

Cauliflower, the hero of the recipe. I have used around 800 grams of cauliflower florets. It measures around 3.5 in cups measure.
Peas, though optional, adds color and texture to the curry. I have used frozen peas.
Spice, I have used green chilies, red chilies can also be used.
Coconut, do not miss coconut, it adds a wonderful aroma and flavor to the poriyal.
Tempering, usual mustard seeds, cumin seeds, hing and curry leaves are used.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

To make cauliflower poriyal, cut the cauliflower florets, and soak them in plain water and salt. Let this sit for 15 minutes, then drain the florets completely.
Heat a pan with oil, splutter mustard seeds, cumin seeds, curry leaves, and hing. Add chopped green chilies and sauté.

To this now add drained cauliflower, peas, coconut, salt and turmeric powder. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
After the said time, remove the cover and let it sit on the flame for another 2-3 minutes. Take it off the stove and serve it warm along with rice.

This simple cauliflower & peas poriyal can be packed in lunch box for schools and office.
They can be served with both rice and roti.

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More Poriyal Recipes

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Cauliflower Poriyal | Cauliflower & Coconut Stir-fry |South-Indian Lunch #3

Cauliflower poriyal, a delicious stir-fry with cauliflower florets, chilies and coconut. A quick and easy side-dish, pairs well with rice.

Course Side Dish, Sides

Cuisine Asian, Indian, South-Indian

Keyword Cauliflower curry, cauliflower recipe, How to make quick stir-fry, quick and easy dry curry, Quick poriyal, vegetable stir-fry

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories

Ingredients

800 grams Cauliflower florets, approximately 4 cups
¼ cup green peas i have used frozen peas
3 nos green chilies, chopped
¼ cup freshly grated coconut
¾ teaspoon salt or to taste

Tempering

2 teaspoon oil
½ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds/jeera
⅛ teaspoon hing/asafoetida
few curry leaves

Instructions

Cut cauliflower florets and soak it in salt water. Let this sit for 15 minutes. Then drain the cauliflower florets completely.
Heat a wide pan with oil, splutter mustard seeds, cumin seeds, hing and curry leaves. Add chopped chilies to this and sauté.
To this sizzling tempering, add the cauliflower florets and peas to this. Add turmeric powder and salt. Mix well.
Add fresh coconut to this, mix well. Sprinkle little water, cover and cook for 10 minutes in a medium flame.
After the said time, remove the cover, mix well. Let it sit on the stove for another 2 minutes, without cover.
Take it off heat, serve it warm with rice or roti. This simple cauliflower curry can be served with rice and roti.

Notes

Do not add more water to the stir-fry. Just sprinkle water once or twice. Cauliflower cooks quickly in the steam.

This delicious cauliflower poriyal can be served with both roti and rice. I love to eat this stir-fry as such like a salad. If you love dry curries with your roti, then this simple cauliflower saute will be your favorite.

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Cauliflower, paneer and peas rice

Priya_Srinivasan — Sat, 18 Apr 2020 00:15:00 +0000

Cauliflower, paneer and peas rice is a mixed rice recipe. An easy recipe to toss together with fresh/leftover rice. An quick to make rice recipe during weekdays.

Mixed rices like this are my favorites, as i get to spend less time in the kitchen and at the same time, make a nutritious meal with vegetables, satiating the tastebuds of everyone at home.

Like i told you in paneer poha post, my kids love paneer, which as vegetarians, is our protein source. So, I try to add paneer wherever possible.

This cauliflower rice with paneer and peas is a quick recipe to make during the weekday rush. A perfect lunch box recipe.

This rice recipe also fits the party bill. This mixed rice can be made easily for a large crowd, it can be made ahead and warmed just before serving

Similar rice recipes

Cauliflower, paneer & peas rice

Cauliflower, peas and paneer rice is a mixed rice made with fresh/leftover rice. An easy to make rice recipe during weekdays.

Course Main Course

Cuisine Indian

Keyword a quick to make rice recipe, Cauliflower rice, easy lunchbox recipe, How to make mixed vegetable rice, Mixed rice, Paneer rice, Peas rice

Prep Time 20

Cook Time 20

Servings

Calories

Ingredients

1&½ cups Sona masuri rice/basmati rice
3 cups cauliflower florets
1 cup green peas i have used frozen
100 grams paneer indian cottage cheese
2 nos medium sized tomatoes
2 nos green chilies
a small piece of ginger
handful of fresh coriander leaves plus some for garnish
handful of fresh mint leaves plus some for garnish
few curry leaves
½ teaspoon red chili flakes
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
1 teaspoon salt or to taste
1 teaspoon cumin seeds
1 tablespoon vegetable oil

Spices

2 nos cloves
2 nos green cardamom
a small piece of cinnamon stick
¼ teaspoon black peppercorns
½ teaspoon coriander seeds
1 bay leaf
½ teaspoon coriander seeds

Instructions

Wash the rice with water and cook it in a microwave or in a rice cooker or in a open pan adding double the amount of water. The rice should be separated. You can also use leftover rice for the recipe
I cooked my rice in microwave. Adding 3 cups of water at power 80 for 27 minutes. Clean the cauliflower and cut them into florets.
Take tomatoes, chilies, ginger, and the greens in a mixer/chopper and blend it smooth with ¼ cup water.
In a wide bottom pan, add oil, when it is hot, add cumin seeds, immediately add the ground tomato mixture and saute for a minute.
Take the ingredients given under spices in a mortar-pestle, except bayleaf and pound it to a powder. Add this to the tomato mixture along with bayleaf and mix well. saute for another minute
Next add the cleaned cauliflower florets, followed by peas. Add red chili flakes, turmeric powder and salt to this and mix well.
Next add the paneer cubes, add ¼ cup of water to this. Simmer the flame, cover and cook for the veggies to get tender. It wil; take around 8-10 minutes for the cauliflower to get tender.
Remove the cover, check the doneness of the veggies. Next add garam masala to this and mix well.
Next step is to add the cooked rice and mix well. Finally add fresh coriander leaves and mint leaved. Switch off the flame, keep it covered until serve.
Serve this delicious rice with raita. i served it with coriander and mint cucumber raita

Video

Notes

This recipe is made with freshly cooked rice. You can make it with leftover rice also.
I have kept the veggies simple cauliflower, peas and paneer. You can make the same recipe with veggies of your choice.
Instead of whole spices, you can use any good quality biriyani masala also.

I made this Cauliflower, paneer and peas rice for our weekend lunch and served it with coriander and mint cucumber raita.

Some other interesting raita recipe

Check out what my BM buddies are doing here.

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Cauliflower Fried rice | Low-carb Meal| Indo-Chinese

Priya_Srinivasan — Mon, 19 Feb 2018 15:20:00 +0000

Cauliflower fried rice, shredded cauliflower stir-fried into a indo-chinese style fried rice. A delicious keto/paleo recipe for those who are trying to avoid carbs.

Cauliflower rice, my new found love. No, i m not on a paleo/Keto diet. I have been eating low carbs for a long time now. I try to eat a variety of complex carbs like millets, quinoa, matta rice, parboiled rice etc.

Jump to Recipe

Why Low-carb meal?
Cauliflower Rice, should we try?
What is Indo-Chinese?
Some Popular Indo-Chinese Dishes
The Ingredients
Step by Step Instructions
More Rice Varieties
How to store Cauliflower Rice
Do you like the recipe? PIN IT

Why Low-carb meal?

As a south-indian, eating idly/dosa for breakfast, rice for lunch, it ain't easy to avoid carbs. I cannot totally cut-out carbs from my meal. But, i m trying to replace atleast one meal, so it will reduce my overall carb intake for the day.

Cauliflower Rice, should we try?

I have tried cauliflower rice, sometimes back, when it was a craze, it is still a craze. But somehow, I didn't like it because of the awful raw smell. I had to use up that batch into other gravies

This time, I read thru some blogs that are into keto/paleo recipes and finally checked Gayathri Kumar blog for her cauliflower pongal and tried it again. Voila, nailed the recipe this time.

Loved the fluffy cauliflower that steamed so beautifully in the microwave. First day i made pongal with it and next day i made this yumm chinese style fried rice with the cauliflower rice. It was absoultely delicious and no, i m not exaggerating the taste of it. It was really good, and I m not person who would eat nonsense just for the sake of diet! As one of my yoga buddy says, "Eating is Believing" you should eat this to believe it!

What is Indo-Chinese?

Indo-Chinese, a popular style of fusion cooking that combines Indian and Chinese cuisine. Indian Ingredients, cooked with Chinese sauces and spices.

This article on the same topic in Food52, gave me a shock, when it said that there is no Manchurian in actual Chinese cuisine. I mean, we love Manchurian, be it Gobi Manchurian or this delicious vegetable manchurian from Sizzling tastebuds.

The origins of Indian Chinese food is centered around Chinese immigrants settling in Calcutta during British rule in India. From these first early settlers, communities of Chinese influence sprung up throughout the area, neighborhoods of immigrants cooking and eating foods from their homeland. These Canton cuisines, known in China to be light and fresh in flavor, began to adapt and evolve into the new area, forcing the flavors to naturally Indianize.

Some Popular Indo-Chinese Dishes

Thanks to this evolution and adaptation, or else we would have never known this zingy, saucy dishes from this fusion. If you too are fans of Indo-Chinese cuisine, then you should definitely try this Chili paneer, a classic fusion. The most popular Vegetable Fried rice from Sandhya's space or this Egg fried rice from Usha's space, is another must-try. If you are a Noodle fan, then this Hakka noodles from Pavani's space is your recipe. We Indians can never forgo our Chat, this Chinese Bhel from valli's space is another unique fusion.

The Ingredients

Cauliflower, obviously the hero ingredient of the recipe.
Vegetables, I have used onions, capsicums, carrots and spring onions in the recipe. You can add your choice of veggies. Some fresh peas, some mushrooms would be great.
Spices, I have used green chilies, ginger, garlic and some pepper powder, typical Asian spices to bring the flavor and heat.
Sauces, soy sauce and tomato sauce. I kept the sauces to minimum.

Step by Step Instructions

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Clean and cut the cauliflower into florets. Grate the florets. Take it in a microwave safe bowl, sprinkle water and cook it for 8 minutes. You can do this on stove-top steamer too.

Once the cauliflower is soft and done. Heat a pan, with oil, saute onions, garlic and chilies. Next add the veggies and saute for a minute. Add the sauces and mix well.
Adjust seasonings, finally add the steam cooked cauliflower and mix well. Garnish and serve warm.
I m quite regular at Instagram and keep posting my daily banter in Insta stories. This cauliflower Chinese fried rice too made into my Insta stories, the day I made it. One of my yoga buddy tried it the same day and sent me some pictures, I was so happy to see that somebody tried and they too liked it.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

More Rice Varieties

Caulilower rice - Chinese style fried rice with cauliflower rice

Cauliflower rice, shredded cauliflower stir-fried into a indo-chinese style fried rice. A delicious keto/paleo recipe for those who avoid carbs.

Course Main Course

Cuisine Chinese, Indian

Keyword Cauliflower rice, how to make cauliflower rice, Keto rice, No carbs recipe, Paleo rice

Prep Time 15

Cook Time 20

Servings

Calories

Ingredients

300 grams cauliflower florets
1 no onion chopped fine
½ capsicum sliced thin
½ carrot sliced thin
¼ cup spring onions finely chopped
2 nos green chilies slit lengthwise
2 cloves garlic minced
a small piece of ginger finely chopped
¾ teaspoon salt or to taste
1 tablespoon oil any vegetable oil
fresh spring onion greens for garnish

Sauces & Spices

2 teaspoon soy sauce
1 tablespoon tomato sauce i used tomato chili sauce
1 teaspoon freshly pounded blackp pepper powder

Instructions

Clean and cut the cauliflower florets. Using a grater, grate them fine. you can also use your food processor.
Take the grated cauliflower in a microwave safe bowl, sprinkle water 2 or 3 times and microwave cook at power 80 for 8 minutes.
This steam cooks the cauliflower soft. This step can be done on a stove-top/ in a steamer also.
Heat a wide pan, add oil. When it is hot, add chopped onions,garlic, ginger, green chili and saute until the onions turn pink. Add chopped spring onions to this and saute for a minute.
Now add the chopped capsicum and carrots to this and saute until they turn little crisp. To this add soy sauce and tomato chili sauce and saute in high for a minute.
Now add the steamed cauliflower to this and mix well. Season with salt and pepper powder. Garnish with spring onions greens and take it off the stove.
Serve it warm with side of your choice.I enjoyed it as such.

Serve this delicious cauliflower rice warm, straight from the pan. If serving later, just warm it for 10-20 seconds in the microwave and serve warm.

How to store Cauliflower Rice

The steamed cauliflower rice can be easily stored in the fridge or the freezer for easy use. You can make large batches of steamed rice, portion and store them, so it is easy available for you to cook.

To store, I would suggest portioning and storing the steamed cauliflower rice in an air-tight container for a day or two in the fridge and up to 3 months in the freezer. The fried rice can be made fresh, as the recipe takes only 10 minutes.

If making it from the freezer, then bring the cauliflower rice to the fridge at least 4-5 hours prior cooking, so it would thaw perfectly.

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Cauliflower tikka masala

Priya_Srinivasan — Sun, 26 Nov 2017 09:27:00 +0000

The second dish i made for my thanksgiving theme meal is this yummilicious cauliflower tikka masala. I have been making paneer masala for a quite long itme now, though the recipe is not here in the blog. So, i first thought i would make my favorite paneer tikka masala, but then with cauliflower in season, i have got two beautiful flowers sitting in my refrigerator.

Didnt want to waste them, so i made this finger-licking gravy and served it with beautifully roasted cauliflower. The roasted florets had a nice crunch and the gravy complimented it so well.

If you are planning for a simple meal i would definitely recommend this tikka masala. It can be paired with roti and as well as rice. I served it with Lime and sesame seeds rice. The rice had only less spice and it paired so beautifully with this side. Altogether a delicious meal, that got ready in minutes.
For the dessert i made a simple No Bake Oreo cheesecake, recipe is coming next in my kitchen.

Ingredients

200 grams cauliflower florets

1 tablespoon oil

½ teaspoon salt

a pinch of turmeric powder

1 - 1.5 teaspoon tsp tandori masala

Mix together

½ teaspoon red chili powder

½ teaspoon coriander powder

¼ teaspoon cumin powder

¼ teaspoon turmeric powder

For the masala

1 onion, roughly chopped

2 tomatoes, roughtly chopped

4-5 cashewnuts

1 green chili, halved

2-3 cloves of garlic, minced

¼ teaspoon red chili powder

¼ teaspoon coriander powder

2 pinches of garam masala powder

salt to taste

Method

First let us prepare the cauliflower

Clean the cauliflower florets, In a bowl, add the florets and pour hot water on top, until the florets are fully submerged. Add turmeric powder to this and let this sit for 8-10 minutes. Drain and keep aside.
In a small bowl, take oil, tandori masala and salt. Mix well. Take the florets in a baking pan, pour this spice oil on top, and using your hands coat the florets well with this oil.
Preheat the oven to 200C and roast the cauliflower for 45-50 minutes or until the top of the florets are nicely browned. Since i was making this for my meal, i removed the florets when they are nicely browned, if you prefer a little charred florets, let it roast for another 10 more minutes.

While the florets are roasting. let us prepare the masala. Heat a pan, add a teaspoon of oil, when it is hot, add onions, green chili, and garlic. Saute until the onion turn translucent. Next add the tomatoes and ¼ cup of water. Let it cook until the tomatoes turn mushy. Now add all the spice powder, salt and the cashews, and another ¼ cup of water, let it be on the heat for another 8-10 minutes for the spice powder to blend well.
Once done, remove from heat, let it cool for 10 minutes. Now blend the ingredients with ½ cup of water. Blend it smooth.
Now again, in the same sauce pan in which you sauteed the ingredients, heat another 1 teaspoon oil, when it is hot, add the blended masala to it. Let it cook until the oil separates on top, about 8-10 minutes, if you feel the gravy is too thick, add 2-3 tbps of water to it.

Remove the gravy from heat, just before serving, add the roasted cauliflower florets on top and serve hot with rice or roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Cauliflower Augratin

Priya_Srinivasan — Sun, 20 Dec 2015 14:07:00 +0000

For the 3rd day of Baked Vegetables, here is a cheesy, yet easy recipe with cauliflower. I originally thought of making just roasted cauliflowers, but then the weather wanted something more, so topped it some white sauce and cheddar. It was a delectable dish and fitted my lunch bill perfectly. I just had a tall glass of buttermilk after this and i was full till my dinner.

You can very well experiment with the spices. I just kept it simple, by adding just red chili powder and pepper powder. A sprinkle of oregano and basil might also jazz up the dish.

Ingredients (Serves 3)

2 cups of cauliflower florets

2 tablespoon olive oil

1 teaspoon red chili powder

½ teaspoon freshly pounded black pepper

salt to taste

For the White sauce

½ cup milk

1.5 tablespoon wheat flour

1 tablespoon butter

½ teaspoon freshly pounded pepper powder

½ teaspoon salt

¼ cup shredded cheddar cheese

Method

Blanch the florets in hot water for 5 -10 minutes. Drain completely. Spread them on a baking tray. Toss with olive oil, red chili, pepper and salt.
Preheat the oven to 180C and bake the florets for 45-50 minutes or until the tops turn brown and crisp.
While the cauliflower is roasting, let's prepare the white sauce. Take milk, butter, flour together in a sauce-pan. Keep stirring until the sauce thickens. Add pepper powder and salt, Mix well and take it off from the stove. Let it cool completely before using it in the bake.

Once the florets are baked, take it out of the oven. You can either bake this in a single baking dish or use 3 small pie -dishes for the same.

I used pie-dishes. First spread 2 tablespoon of white sauce to the base of pan. Divide the florets into 3 pans. To the remaining white sauce, add the shredded cheese, mix well. Divide the sauce among the 3 pans. Top the florets with the sauce. Sprinkle ½ teaspoon of black pepper powder on top.

Preheat the oven to 180C. Bake the dish for 23-25 minutes or until the cheese turn bubbly and browns on top. Take it off the oven, let it come down comfortable heat. serve warm.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#59

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Stromboli/Cauliflower,Paneer and peas stuffed Stromboli for #BreadBakers

Priya_Srinivasan — Tue, 12 May 2015 07:11:00 +0000

I think Fire up your Oven, Mega marathon has ignited an never ceasing fire in my oven. I m not stopping baking anytime near. It is like baker's itch, the ease of serving a bread for dinner or our weekend lunch, has grown on me now and thank god, my family too enjoys it. To enhance that itch of mine, i recently joined the Bread Bakers group.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. More information about the group and how to join in the baking fun is at the end of the post.

This month's theme is hosted by Jenni of www.pastrychefonline.com. She wanted us to do some stuffed breads. I first decided to do a Savory Kringle, then suddenly had a doubt, whether will it be a stuffed bread?? if you know, please clear my doubt. Anyways, kringle was ruled out, next in line was Stromboli. The first time i tried, i slathered it with pizza sauce and stuffed it with veggies and baked. The bake got soggy and the base tore apart, with the filling oozing out every side.Though, look-wise it was horrible, the taste was spot on!! I wanted to get it right, the next time. When i saw the theme as stuffed bread, i decided without a second thought, that it will be Stromboli. Made these for our dinner last week and my it was one awesome bread. Loved every bit of it.

It is such a verstaile bread, you can experiment well with the stuffing. Maybe next time i would try some with spinach and feta cheese or may be with some noodles. But for now, just check out this recipe with a simple Cauliflower paneer and peas filling.

Inspired from Varada's

Ingredients
1.5 cups Bread flour
1.5 cups All purpose flour
1 cup Whole wheat flour (i used normal atta/chapathi flour)
2 teaspoon instant yeast
1 teaspoon sugar
2 tablespoon oil
1 teaspoon dried oregano + some more for sprinkling on top the bread
1.5 teaspoon salt
1 and ¼ cup warm water (approximate)
Oil for brushing the top

Filling
400 grams paneer (i used store-bought)
1 large onion
1 large tomato
2 cloves of garlic, minced
1 cup cauliflower florets
½ cup peas, i used frozen
1 tablespoon tomato paste
½ teaspoon red chili powder
1 teaspoon coriander powder
2 pinches of turmeric
2 teaspoon oil
salt to taste(remember the dough too has salt)

Method

I used my food processor for making the dough, it can also be kneaded by hand. Take all the flours, salt , sugar, dried oregano and yeast into the processor bowl. Run at a low speed for a minute for them to mix well.
In a microwave safe mug, take water and heat for 30 seconds. The liquid should be warm, that is when you dip your finger into it, it should feel hot, but not scalding hot. Always remember, too hot or too cold liquid will kill the yeast.
Now slowly add the water and knead a soft dough, be careful while adding the last ¼ cup of water, you might not need all of the water. When the dough starts to come together, add oil and knead for about 4-5 minutes to get soft and smooth dough.It is an easy dough, comes off easily, If kneading by hand, knead another extra 2 minutes until the dough is soft and supple and doesn't stick. Let the kneaded dough, rest in an well-oiled bowl for about an hour or until it doubles in volume.

When the dough is resting, let us prepare the filling. Chop the onion and tomato. If using frozen paneer, remove it from the freezer and let it get thawed before using. Chop the cauliflower into florets and wash them well in water.
Heat a pan with oil, crackle cumin, followed by chopped onion and garlic, saute until onions turn translucent. Add chopped tomates and tomato paste, ¼ cup of water. Add red chili powder, coriander powder, turmeric powder and salt.Let it cook until tomatoes turn soft.

Now add cauliflower florets, peas and paneer to this, mix well, if it is too dry, add another ¼ cup of water. Cover and cook for 10 minutes for the flavors to mingle. After 10 minutes, uncover and cook until all the liquid dries up. The stuffing should be dry, or else the Stromboli might become soggy and tear apart while baking. Once all the liquid dries up, take it off the stove and let it cool completely.

Once the dough has doubled in volume(it took an hour for me, if you live in colder places, it might take another 30 minutes), Remove the dough on to a well-floured working surface. Punch it down and knead a couple of times.
Now you can either divide the dough into 2 or 3 portions and make a big Stromboli, which can later be cut and served. But, i divided the dough into 6 portions, so it was more like a personal Stromboli. It was easy to hold and eat on the go type of bread.

Preheat the oven to 180C and keep a cookie/baking tray lined with parchment or alu-foil ready. I used my cookie tray, lined with alu-foil.

Once divided, roll out each portion into a big circle. I rolled each portion into a circle of 8-9 inches diameter. Spread 3-4 tablespoon of filling in the center of the rolled out dough. take care not to fill it till the edges or more, it might come out while rolling or baking.
To get a neatly rolled stromboli, fold the opposite edges inside the filling and roll from your end to the other to get a neat, chubby roll. Brush some water and seal the edges. Repeat the same with rest of the dough portions. Make small slits using a knife on top of the bread, for the steam to vent while it is baking.
Place the rolled bread with sealed edges facing down, on the baking tray with an inch space gap in between. Brush the stromboli with oil, sprinkle little dried oregano on top. Bake in a preheated oven for about 20-25 minutes or until the tops turn golden brown.

Remove the baked bread, on to a wire rack.Let it cool until it is eatable hot. Serve warm with a drink by the side. Makes a filling lunch/dinner.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Stuffed Breads from the Bread Bakers

Sweet Breads

Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story

Cinnamon Roll Quickbread from Laura at Baking in Pyjamas

Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap

Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?

Jam filled Danish Pastries from Holly at A Baker's House

No-Knead Apricot Sweet Rolls from Renee at Magnolia Days

Savory Breads

Baked Peas Kachori from Shilpi at SimplyVeggies

Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen

Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen

Cheesy Pizza Wheels from Tara at Noshing with the Nolands

Chicken Stuffed Casserole Bread from Vimala at Cooking Club

Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field's Pastry Chef Online

Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best

Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D's Books and Cooks

Jamaican Meat Loaf from Kelly of Passion Kneaded

Paneer Kulchi from Anshie at Spice Roots

Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm

Russian Pirozhki from Mireille at Chef Mireille's East West Realm

Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout

Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe

Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla

Stuffed Pretzel Bites from Karen at Karen's Kitchen Stories

Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love

Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha

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Tandori Gobi/Cauliflower - Side-dish for Roti/Chapathi

Priya_Srinivasan — Sat, 04 Oct 2014 08:10:00 +0000

It's been a month since i cooked a relaxed meal like this. Somehow after vacation, it was always a hurry in the kitchen, festival, function and to top that the Mega BM cooking. So, i was busy making breads and no sides, it was either sour cream, cream cheese, icing sugar, or hummus to along with it. After all that hurry, burry, i cooked a curry today.

This Tandori Gobi was such a hit at home today. They didn't even leave the pan in which it was cooked, hubby and elder one, literally polished the pan clean, there is no need to wash that pan.

Source : Tarla Dalal

Ingredients

1 Big Cauliflower,roughly 3 cups of florets

2 nos medium onion, chopped

1 large capsicum, thinly sliced

¼ Cup green peas, i used frozen peas

2 cloves of garlic, finely chopped

1 red chili

½ teaspoon cumin seeds

2 tablespoon oil

For the Marinate

¾ Cup Yogurt/Curd

2 teaspoon besan/gram flour

1 teaspoon grated ginger

1/ 2 teaspoon red chili powder

½ teaspoon tandoori masala

salt to taste

Method

Clean and cut the cauliflower into florets. I soaked them in warm salted water for 10 minutes. Drain and keep aside.
Prepare the marinate by adding all the ingredients in a bowl large enough hold the cauliflowers too. Mix well, add the florets to it, toss well and keep aside for 30 minutes.

Heat a pan with oil, add cumin seeds, let it crackle, add chopped onions, red chili and garlic. Saute until onions turn translucent.
Next add chopped capsicum and green peas. Cover and cook for about 5-8 minutes. Now add the marinated cauliflower florets along with the marinate. Mix well.

Let this cook for about 10-12 minutes until the cauliflower is cooked and the liquid is almost dry. Take it off the flame and serve it hot with roti's.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

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Gobi matar/cauliflower and peas curry

Priya_Srinivasan — Thu, 13 Feb 2014 10:13:00 +0000

Weekend Cooking is always a bit elaborate @ my place. I try to make ⅔ curries along with regular rice/roti. For kids it is always rice, but for us, it is either roti/rice, but mostly these days, it is roti. I finally, got my Kenwood Food Processor, started using it and loving every bit. Made chapathi dough using the processor, haven't got the water amount right yet, but then the dough comes out super soft in minutes and the roti's are also soft and fluff up well. So, now i make dough almost for a week and refrigerate it. This makes my weekday lunch packing also easy, i just have to think about the side-dish.

With fresh cauliflower and broccoli everywhere, i use them quite a lot in my kitchen. Kuttu loves deep-fried gobi/broccoli, the little one, likes to much on, plain boiled ones. For this weekend, I made this Gobi Matar, turned out finger-licking good. Hubby paired it with roti's, while i had them as such as a meal, it was that good. Quick to make, if you have all the ingredients at hand.

Ingredients

List 1

2.5 Cups of cauliflower florets (Big-sized florets) / 1 Big Cauliflower as such.

1 cup green peas, (i used frozen)

Salt to taste

Fresh coriander leaves for garnishing

List-2

2 Medium-size Onions, thinly sliced

2 Tomatoes, cut into cubes

1 green chili, slit vertically

1 teaspoon shredded ginger

2 cloves garlic, finely chopped

List 3 (Dry Masala Powder)

2 teaspoon coriander powder

¾ teaspoon - 1 teaspoon red chili powder

½ teaspoon garam masala powder

¼ teaspoon turmeric powder

Method

Cut and clean the cauliflower florets for any visible dirt/worms. Soak them in bowl full of salt water. This helps the worms, if any, to get out and float in the water. Drain from salt water and Soak them in Hot water for 5-8 minutes. Drain and keep aside. Both the times, the water should immerse the florets.

Chop Onion and tomatoes, garlic and chili as given. Heat a wide-bottom pan, add 2 tsp oil. When it is hot enough, add chopped onion, garlic, ginger and saute until onions turn translucent.

Next add chopped tomatoes and all the dry masala powder (Red chili powder, coriander powder, garam masala powder and turmeric powder). Add ¼ Cup of water.
Let the tomatoes cook until soft and mushy. Now add Cauliflower florets and peas and another ½ Cup of water. Add salt and mix well.

Cover and Cook for 10 minutes in a medium flame, for the flavors to mingle well. By this time, the curry should be almost dry, if not, cook for 4-5 minutes extra. When it is almost dry, take it off the stove, garnish with fresh coriander leaves and serve along Roti/rice. I served it with roti and cucumber-onion raita.

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Cauliflower Fritters

Priya_Srinivasan — Tue, 17 Nov 2009 07:26:00 +0000

Weekends are the days where we normally make some thing extra in the kitchen. Now, the winter has started to set in, evenings are gettting very chilly. Now Chilly Weekend Evenings, Tummy and tongue too, wants something chillie!!!, hott!!, crunchy!!! But as a mother i want it to be healthy too.

So, Here Comes the Cauliflower Fritters. I m sending this post to Food for 7 Stages of life - Kids Special Event co-hosted by Radhika and Sudheshna.

And also to CFK - Veggies and Fruits, hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam.

Since i m sending this for kids event, thought of including some Nutritional info too.

Colorful fruits and vegetables are an excellent source of DNA protective antioxidants; but there’s another vegetable that’s white in color that has similar disease fighting power – the Versatile Cauliflower.

Cauliflower is a cruciferous vegetable in the same family as another veggie with powerful health benefits – broccoli. Cauliflower lacks the chlorophyll that gives broccoli its green color because its large leaves shield it from the direct rays of the sun. That made me Say WOW!!! really

Health Benefits of Cauliflower – It Fights Cancer
Because cauliflower is a cruciferous vegetable, it has many of the same cancer fighting properties of broccoli, kale, and cabbage; vegetables that have become poster children for cancer prevention. A diet high in cruciferous vegetables such as cauliflower is thought to lower the risk of various types of cancer including those of the lung, colon, prostate, and pancreas.

Health Benefits of Cauliflower – It’s High in Vitamin C
Cauliflower is a surprisingly good source of vitamin C, an important antioxidant vitamin, one that helps to maintain a strong immune system, promote wound healing. A single serving of cauliflower provides over half of the recommended daily requirement of vitamin C.

Health Benefits of Cauliflower – It’s a Guilt-Free Food
At only twenty calories in a 3.5 ounce serving and no fat, cauliflower can be enjoyed in abundance without tipping the scales. Because of its low carbohydrate content, it’s a good substitute for potatoes.

Info Source : healthmad.com

Ingredients
Cauliflower - ½ kg - cleaned and cut into florets
Gram flour/Besan - 3 tbsp
Rice flour - 2 tbsp
Corn flour - 2 tbsp
Red chilli powder - 2 tbsp
turmeric, hing - a pinch
Salt to taste
oil for frying

Method

Mix all the given ingredients except oil, together by sprinkling very little water. The florets should be just coated. Let it rest for ½ hour.

Heat oil in a Deep-pan and fry the florets in batches and Dry it on paper towels.Enjoy with Ketchup.

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Cauliflower Archives - I camp in my kitchen

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I have made the same recipe without onion and garlic, it tastes the same. If you are used to sattvic food, you will not find any difference.

Instructions

Let us fry the cauliflower first

Let us saute the florets now

Notes

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