cauliflower

Tandoori Gobi / Gobi Tikka Masala ….

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Tandoori Gobi / Gobi Tikka Masala
My family loves eating cauliflower and the never seem to have enough of it , that is the reason I am always on a look out for new recipes around gobi … This Tandoori Gobi Tikka is a super simple and yet super delicious variation & can also be described as Succulent pieces of cauliflower marinated in tandoori spices.
You can use the same marination for any vegetable as well as non veg of your choice like like Potatoes , paneer , mushroom , chicken etc. to tickle your taste buds ….

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Preparation Time: 15 mins
Marination time 30 mins
Cooking Time: 15 – 20 mins
Makes 4 servings

Indigents
1 medium Cauliflower cut into medium pieces ( around 4 cups )
1/4 tsp turmeric powder
Water for blanching cauliflower
Oil for basting the cauliflower
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For the Marinade
1/4 cup Gram flour / besan
1/4 cup yogurt
2 tsp Kasoori methi / dried fenugreek leaves optional
1 tsp Garlic paste
2 tsp Ginger paste
1 tsp red chilli powder
1 tbs tandoori masala
1 tspGaram masala powder
2 tbs Lemon juice
1 tbs oil
Salt as per taste
Lemon wedges and finely chopped cilantro for garnishing ..

Method

1. Boil five cups of water with 1/4 tsp turmeric powder in a large deep pan. When water starts boiling add cauliflowers in it.
2. Boil the florets f or five minutes. Drain and run under running water to stop the cooking .
3. In a large bowl add the blanched Cauliflower along with all the ingredients mentioned under marinade and marinade for minimum 30 mins ..
4. Pre-heat the oven to 180°C.-200 *C / 360- 400 *F
5. Bake the cauliflowers in the preheated oven basting at least once in between . Cook till done ..

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Serve tandoori cauliflower garnished with lemon wedges and chopped coriander/ cilantro leaves.
Serve these with toothpicks as Starters or with Rotis / Puris / Parathas to make a quick working lunch.

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Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Spiced Punjabi Gobi/ Cauliflower Masala …

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This cauliflower/ Gobi masala recipe is Vegetarian, vegan, and gluten-free …
The best part is that Gobi has an ability to absorb flavors and spices

It is very important to pay attention while cooking so that
Cauliflower does not break down into a mush….

Every cook in India has their own version of Gobi Masala and here is my take on this classic recipe .
Lets start cooking this simply irresistible and easy to make Indian Gobi Masala …..

Makes: 3-4 servings as a side dish
Total Time: 30 Minutes

Ingredients

1 cauliflower head, cut into florets 500 grams
1 inch ginger finely chopped
1teaspoon cumin seeds
1 tsp red chili powder
1/4 teaspoon turmeric powder optional
1teaspoon garam masala powder
salt to taste
1 TBS cooking oil
Coriander / cilantro for garnishing

Method :

Heat a TBS of oil in a pan .

Once the oil is hot ,Add the ginger and cumin seeds and saute them for a few seconds.
Add in the cauliflower, chili powder ,garam masala powder, salt and stir until well combined for about a minute

Add about 2 tablespoons of water, cover the pan, turn the heat to low and simmer for about 10 to 15 minutes stirring occasionally, until cooked.

The cauliflower will be soft, yet firm and delicious to taste. Finally stir in the coriander leaves and turn off heat. Check the salt and spice levels and adjust as per taste ..
Best served with parathas & chapatis…

NOTE :

1. You can also add potatoes, peas , tomatoes to this recipe, but I prefer making it with cauliflower alone.
2. I love to make a wrap out of leftover Gobi along with some salad greens and greek yogurt ..

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Vegetable Pulao with Sonal’s PavBhaji Melange….

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There is Nothing better then freshly home made spice delivery from a friend…….

Got freshly home made spice mixes from Sonal in the mail a few days back and I was so looking forward to trying them out . Oh and did I mention that they smell amazingly heavenly & I can promise you that Sonal’s spices are better then any market bought spice mixes .,

Looking forward to Sonal going commercial with her “The Spice Factory”.
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In this recipe, veggies and rice are first sautéed in oil and then cooked in a pan as you would cook steamed rice . However, the uniqueness of this easy mixed vegetable pulao recipe lies in use of Sonal’s Pavbhaji Masala …

vegetable pulao recipe

PREP TIME: 30 mins
COOK TIME: 25 mins
TOTAL TIME: 55 mins
SERVES: 2-3

Main ingredients for veg pulao:

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1cups long grained or basmati rice .
1 1/2 cup mixed vegetables . I used chopped carrots, cauliflower , green peas (frozen) and potatoes (you can use your choice of vegetables)
1 medium onion, thinly sliced
1 medium size tomato, chopped
1 tbs minced ginger garlic
1 green chili, finely chopped
2 cups water or veg stock
2 tbsp ghee / clarified butter or oil
1 tbsp Pav Bhaji Masala
1/2 tsp turmeric powder
salt as per taste
1 tsp cumin seeds

INSTRUCTIONS

Rinse Rice till the water runs clear of starch …
Drain and keep aside.
In a deep thick bottomed pan, heat ghee/oil and add cumin seeds
Now add onions and sauté till golden brown .
Add minced ginger-garlic along with green chili . Mix well.
Add the tomatoes and saute for 2-3 minutes so that they mix well with the onions.
Add all the veggies , Pavbhaji masala , turmeric powder & sauté till mixed well .
Now add drained rice and sauté gently so that the rice gets well coated with the oil and spices .
Add 2 cups of water and stir.
Season with salt and stir again.
Cover and let the rice cook on a low flame, till the water is absorbed and the rice is fully cooked.
Once the rice is cooked , fluff and let the rice stand for 5 minutes.

Garnish with Coriander leaves &

Serve this flavored aromatic vegetable pulao with a lemon wedges , raita, pickle and roasted papadums …

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Gobi Musallam / whole Cauliflower cooked in a rich tomato gravy – 100% Oil Free …

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The adventure of oil free cooking was started in my Mom’s kitchen when dad was advised to cut down on oil . Shahi gobi / Gobi Musallam is one of family favorite so I adapted this recipe from my Mom.
This one is for you Sonal Gupta ( My healthy Food Recipes Queen )

Gobhi Mussallam is a roasted cauliflower dish from the Uttar Pradesh region of Northern India. Gobhi Mussallam is absolutely delicious and an interesting way to enjoy cauliflower. Mussallam is a Mughal word meaning whole and this dish means a whole Gobhi (cauliflower).
it’s an easy dish to put together: parboil the cauliflower, whip up a sauce, combine the two and roast in the oven. It’s a very impressive dish to serve to guests, If you like Indian foods, you must try this one.

Fill a stock pot with water, then add salt and turmeric. Bring to a boil on high heat and gently submerge the cauliflower (I eased mine into the water using a slotted spoon). Reduce heat to medium and simmer for 4 minutes, then flip the cauliflower and simmer for another 4 minutes. Use a slotted spoon to keep the cauliflower submerged.

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Ingredients

Whole cauliflower – 500 to 600 gms
1/2 tsp turmeric powder
1 tsp salt

Marinade

1 cup thick yogurt / curd
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder – 1 tsp
Coriander powder -1 tsp
Turmeric powder – 1/4 tsp
Garam masala 1 tsp
Salt – as per taste
Red food color a few drops ( optional )

For the Gravy :
1 large onion
2 cups chopped tomato
¼ cup peeled and chopped fresh ginger
1 green chili ( optional )
6 cloves garlic, chopped
1 tsp chopped ginger
½ tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder

Method

In a pan bring to boil the water along with some salt. Place the cauliflower in hot water for about 5 minutes each side or total 10 minutes.

Strain your cauliflower and set aside while you prep the sauce.

In a bowl add yogurt, cumin powder, turmeric powder, red chili powder, minced garlic, grated ginger, garam masala powder and salt and mix.

Apply the marinade paste on all sides of cauliflower evenly, turn the cauliflower upside down then apply marinade paste inside the florets also.

Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or so .

Heat a non stick pan on medium heat. Add chopped onions , chopped garlic , chopped, green chilies, chopped ginger and sauté for 6 to 7 minutes or until onions are translucent.
Add coriander powder, red chili powder, turmeric powder and sauté for a min or two . Now add chopped tomatoes and mix well .Simmer until the tomatoes are soft and falling apart.
let the mixture cool a bit,
Transfer the sautéed onion , tomato mix into a blender and grind it to a thick paste.

Preheat oven to 400*F / 200*C

Place the cauliflower on a baking dish and pour the gravy on the side of cauliflower.(remember we have already marinated the gobi )
Cover the baking dish with aluminum foil and place the dish in the oven and bake it for 30 to 40 minutes or until tender .

Remove the foil and and with a spoon pour the gravy on the top of the cauliflower Turn the oven on broil & broil for 5-10 minutes until a little brown on top .

Note :

To make this dish richer, a desired amount of heavy cream can also be added .

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