Cauliflower Bhaji

Fried foods always tend to taste good. It holds good for this cauliflower bhaji too. If you don't have potatoes or onions for bhaji , don't worry, cauliflower can make excellent bhajis. It is a great tea time snack. So, go ahead and give it a try sometime. (sorry... the flash has ruined my picture.

Ingredients:
cauliflower- 1 (medium size)
oil- for deep frying
besan powder- 1 cup
rice flour- 2 tbs
turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp (first add 1/4 tsp, if you can handle the heat add more)
salt- as per taste
cumin powder- 1/4 tsp
amchur powder- few pinches (optional)

Procedure:
Wash the cauliflower well and seperate the florets. Steam them for 3 to4 minutes. You can skip this step if you want. I just do it because that's how my friend taught me. But I have tried it without the steaming also. Didn't notice any difference at all. Mix the rest of the ingredients from besan to amchur powder with water. Add water little by little. The batter should be thick and not runny. If you dip the floret and lift it up the batter should not slide away. This is the right consistency. Deep fry them in oil and drain when they are golden brown. Serve this with ketchup, corriander chutney , sweet and sour sauce or any other dip of your choice.If you wish to add an extra touch... saute some sliced onions, finely chopped ginger & garlic, chopped green chillies with some salt and red pepper flakes. Then add a little tomato sauce and mix it. Add the fried florets and toss to coat them. Serve hot sprinkled with some corriander leaves or spring onions.

Gobi 65

This is a simple side dish that makes any meal special. It goes well with fried rice, veg biryani or any other variety rice. There are many different ways to do this. If you have already been doing this, try it this way for a change.

Actually, this is my mom's recipe. When she put in the ingredients I did not get a chance to measure it. So I just eye balled it. After that I just followed her instructions.I do it the same way too, but the difference is in the measure of ingredients. And I also add egg white. But here I have not used egg . It turned out perfectly fine, infact tastier than mine.

Ingredients:
Cauliflower-1 (medium size)
onion- 1
green chillies- 3
garlic- 1
corriander leaves-few

for marinade:
turmeric- 1/4 tsp
chilli powder- 2 tsps
salt-as required
color powder- optional
cornflour- 1 tbsp
maidha- 2 tbsp
curd- 2 tsp
tomato sauce- 2 tsp

Procedure:
Cut cauliflower into bite size florets and put it in hot salted water for 2 to 3 mins. Drain and put all the ingredients under 'marinade'. Mix everything well without adding water. Keep it aside for 5 to 10 minutes. Heat oil and deep-fry the florets.

In a kadai, heat little oil and saute onion, green chillies, garlic and salt. Remove when onions are cooked but still crunchy. Add some pepper and corriander leaves. Keep this aside. After draining the cauliflower florets add it to the onion mixture. Mix well and serve with ketchup.Here is a bite for you...Enjoy the long weekend. See you guys next week.

Cauliflower Poriyal

Cauliflower is one of my favorite vegetables. I love it as a poriyal, deep-fried or in subjis. Whatever be the dish, when gobi is used the dish turns out to be a little extra-special.

Ingredients:
cauliflower-2 cups
onion- 1/2
choppedtomato-1
choppedgarlic- 3 pods
red chillies-2
curry leaves
turmeric powder
shredded coconut- 2 tsp

Procedure:
Heat oil in kadai and fry mustard seeds, urad dal and channa dal. Then add onions, garlic,curry leaves,red chillies and turmeric. After a few minutes add tomato and salt. when the tomato turns soft add cauliflower and mix well. Then add 1/4 cup water and close the kadai with a lid. cook for 5-10 mins . Then open lid and keep frying until all the water evaporates and curry turns dry. Finally add coconut and stir well.