Baked Cauliflower

Ingredients:

Cauliflower Florets

Onion – 1, chopped

Tomato – 1, chopped

Garlic cloves – 5 to 6

Coriander leaves, chopped

Turmeric powder, Chili powder / Pepper powder, Salt, Garam Masala and Amchoor powder / Chat Masala

Oil, Mustard and Cumin seeds

Instructions:

Ø  In a microwaveable bowl, put all the cauliflower florets, with salt, turmeric powder  and half cup of water, cover with lid and cook it at High for 7 mins, drain the water and let it cool

Ø  Instead put the cauliflower in boiling water with salt and turmeric powder for 5-10 mins

Ø  In a pan, heat oil, add mustard and cumin seeds

Ø  When it crackles add onion, garlic and all masalas with salt

Ø  Add tomatoes and coriander leaves as well – cook till mushy

Ø  Mix it with Steamed Cauliflower florets and place it in the dripping tray of OTG

Ø  Keep it inside a Pre-heated OTG for 15 mins, at 300 degrees both Top and Bottom rods On

Ø  Take it out of the OTG, Squeeze a fresh lemon and Serve steaming hot…. 

Aloo cauliflower sabzi

Ingredients:

Cauliflower florets

Potato – sliced into thin pieces

Tomato –chopped

Garlic – green chili paste

Chopped Coriander leaves

Oil, mustard seeds, salt to taste

Turmeric powder, Chili powder, Coriander powder and Kaala Goda masala / garam masala

A Dash of Lemon juice

Instructions:

• ·         Heat oil in a pan, add mustard seeds and when they splitter add Garlic–Green chili paste, sauté
• ·         Add cauliflower florets and chopped potato – fry for few mins
• ·         Add Turmeric powder, Chili powder, Coriander powder, salt and Kaala Goda masala / garam masala – mix and add water to avoid burning of masalas
• ·         Cover and cook for 5 mins, add chopped tomato and let it cook again until done
• ·         Add chopped coriander leaves and lemon juice – serve hot with chapathi/roti

 **** Add very less chili powder since we already have green chili paste which adds spiciness to the sabzi.

Chili Gobi

Ingredients:

2 tbsp corn flour

2 tbsp maida / all purpose flour

½ tbsp rice flour

Salt,  chili powder and  ginger garlic paste

Steps:

o   Wash the cauliflower florets and keep in boiling water for 5 mins with salt

o   Later take it out of the water and keep in on clean cotton cloth so that the water droplets get absorbed by the cloth

o   Mix all other ingredients with water to form batter of medium consistency, neither too watery nor too tight

o   Add the cauliflower florets to the batter, mix well so that they get covered with batter completely

o   Now keep it in refrigerator for atleast 1 hour

o   Take it out only when your ready to fry it

o   Deep fry the marinated florets in medium flame until golden and crisp

o   Serve with tomato ketup and salads or else prepare Gobi Manchurian (gravy) 

Shahi Gobi

Ingredients:

To Marinate for 10 minutes:

Cauliflower Florets, corn flour, salt, ginger-garlic paste and pepper powder.

(After marinating, shallow fry the cauliflower till its cooked and also crispy. Keep aside.)

Onion, green chilies, ginger and garlic – make Onion paste

Tomato puree

Salt, Haldi, Coriander powder, Chili powder, Garam masala.

Kaju-badam paste

Steps:

Ø  Heat 1 tbsp oil in a kadai and add the onion paste. Saute

Ø  Once the raw smell vanishes add the tomato puree and all the masala ingredients

Ø  Saute well. Later add the Kaju-badam paste, water and let it boil.

Ø  After few minutes add the fried cauliflower and bring it to boil once before switching it off.

Ø  Garnish with cream and coriander leaves.