Cashew stir fried cauliflower

This is one of the most delicious and fasted dishes you would ever make and it is super healthy too. You can serve it with roti or with rice and dal

Cashew stir fried cauliflower 

Cashew stir fried cauliflower

Ingredients:

1. 1/2 cauliflower chopped in food processor to about 1/2 cm pieces
2. 1 tablespoon oil
3. 1/4 cup chopped onions
4. 1/2 cup cashews
5. 3/4 teaspoon each of salt, coriander powder, cumin powder, finely chopped garlic

In a pan heat the oil and fry the onions for 5 minutes. Add garlic and cashew and fry for 1 more minute. Add the rest of the ingredients, reduce heat to medium low, cover and cook for 10-12 minutes. Garnish with cilantro and enjoy

Tandoori Gobi

I looooooooooooooooooooove Cauliflower. And recently my family has also been gobbling up cauliflower when I roast them up. I have made the roasted cauliflower way too many time and I was ready for something different and here comes tandoori gobi.

Tandoori Gobi

Tandoori Gobi

Ingredients:

1. 1 medium cauliflower cut into florets
2. 1 cup whole milk yogurt squeezed out of excess water
3. 1 teaspoon each of ginger garlic paste, chilli powder, salt, tandoori mix (or ½ teaspoon each of coriander powder, cumin powder, fennel, mango amchur, ajwain)
4. 2 tablespoons besan
5. ½ tablespoon oil
6. 1 tablespoon kasoori methi
7. Pinch of red color if desired

Blanch the cauliflower florets for 5 minutes. Drain and set aside in a colander so that extra water drips.

In a cheese cloth hang the yogurt and sqeeze as much as water out as possible.

In a pan heat the oil and fry the ajwain and fennel seeds and on a low flame add the besan and keep frying for 5-7 minutes stirring continuously. Let it cool. Add all the ingredients to the yogurt and mix well. Add the cauliflowers florets and mix well. Set aside for atleast 30 minutes.

 Heat oven to 400 degrees. Spray a oven safe tray with cooking spray and spread the cauliflower florets in a single layer. Bake for 15 minutes. Turn and bake 10 more minutes. Sprinkle with chaat masala before serving if desired and enjoy

Gobi Gosht and Masala Dal

I opened my fridge and found nothing but a white head'o cauliflower and some lamb meat known as mutton in India. So...I was stumped as to what should be for dinner tonight. Me and mui husband love cauliflower but lately it seems to be very bland to me no matter how I cook it. SO I searched the web and found a Pakistani recipe for Cauliflower with lamb meat. And I made some masala dal with it. Here are the recipes

Gobi Gosht (Cauliflower with lamb meat)

Ingredients:

1. 1 medium cauliflower cut into florets
2. 1 lb boneless lamb meat cut into bite sized pieces
3. 1 teaspoon ginger-garlic paste
4. 1 medium onion sliced into half circles
5. 2 tablespoons oil
6. 1/2 teaspoon each of salt, chilly powder, coriander powder, cumin powder, turmeric
7. 1 big green chilly
8. 1/4 cup chopped cilantro

In a pressure cooker heat the oil and fry the onions till tender. Add ginger-garlic paste and fry for a couple of more minutes. Add mutton and all the ingredients except cauliflower along with a cup of water and cook for 2 whistles. Let all the steam escape, open the cooker and add cauliflower. Cover and simmer for 10 minutes covered. Add roughly chopped green chilly and cilantro. Simmer for some more time till the gravy thicken a bit. Serve with steamed rice.

Masala dal (Lentils cooked with Indian spices)

Ingredients:

1. 1/2 cup each of toor dal and masoor dal
2. 1 cup water
3. 1/2 teaspoon each of salt, turmeric, chilly powder, coriander powder, cumin, mustard seeds, citric acid, grated ginger
4. 1 teaspoon oil
5. 2 dried red chillies
6. few curry leaves
7. 1/4 cup each of finely chopped onions, tomato
8. cilantro for garnishing

Soak both the dal in a cup of water for 30 minutes. Boil the same for 30 minutes or until the dal becomes soft. In a pan heat the oil and add cumin, mustard seems, red chillies and curry leaves and fry till they start to splutter. Add grated ginger and onions and fry till they become tender. Add tomatoes and fry till they become pulpy. Add all the spices and mix well. Add the boiled dal and a cup of water and simmer for 5 minutes. Garnish with cilantro and serve with white rice or roti

Cauliflower shrimp curry and Tomato Dal

I was searching for recipes with cauliflower and shrimp. My mom never cooked cauliflower with anything but all by itself. So I grew up thinking that nothing can be mixed with cauliflower. But I got so bored with the one dish she used to make with Cauliflower that I stopped eating cauliflower for some time. But after I started to cook on my own I started searching for new dishes and I make them. Here is one of them

Cauliflower shrimp curry ( Shrimp and Cauliflower cooked in spicy coconut milk)

Cauliflower Shrimp Curry

Ingredients:

1. 12-15 large shrimp shelled and deveined
2. 1 medium cauliflower cut into florets
3. 1 cup reduced sodium chicken stock
4. 1 teaspoon instant coconut milk powder or 1 cup cocnut milk and only 1/2 cup chicken broth
5. 1 teaspoon each of ginger-garlic paste, coriander powder
6. 1/2 teaspoon each of salt, chilly powder, cumin powder
7. 1 medium onion sliced thin
8. 2 tablespoons oil
9. 1 tablespoon fresh lemon juice
10. 1 tablespoons powdered roasted peanuts (optional)

In a pan heat the oil to hot and fry the shrimp for 1 minutes on each side. Drain and set aside. Microwave the cauliflower in a microwave safe bowl covered for 4 minutes (this step speeds up the cooking. thats all)
In the same pan place the onions and fry till they start changing color. Add ginger-garlic paste and fry for a couple pf minutes. Drain the cauliflower and fry it for 5 minutes. A add all the other ingredients except shrimp, stir to combine and simmer for 8 minutes. Add shrimp and simmer further 5 for minutes. If using peanut powder add it now and stir well to combine. Garnish with cilantro and lemon juice and serve with Tomato dal and white rice

Tomato Dal (Lentils with tomato and tamarind juice)

Tomato Dal

Ingredients:

1. 1 cup toor dal (dry roasted)
2. 2 large or 3 medium tomatoes sliced
3. 2 cups juice from one lime sized tamarind
4. 1 tablespoon oil
5. 1 garlic clove chopped
6. 1/2 teaspoon cumin, mustard seeds
7. 2 red chillies broken, few curry leaves
8. 1/2 teaspoon salt, turmeric, chilly powder

In a pressure cooker cook the dal along with 2 cups of water and turmeric and the sliced tomatoes for 4 whistles. Let all the steam escape, open the cooker and mash the dal. Add the tamarind juice and bring it to a boil and boil for 5-7 minutes. In a pan heat the oil and fry the garlic for a minute. Now add cumin and mustard seeds and fry till they start to splutter. Add the dried chillies and curry leaves and fory for a couple of minutes. Add this to the dal and all the other ingredients and boil for 5 more minutes. Garnish with cilantro and serve hot