Chicken with Cauliflower

I was trying to find a recipe which had chicken and some vegetables...so that I can make the family eat more veggies. This recipe is great. It just flew off the dish super fast and everyone loved it.

Chicken with Cauliflower (Chicken and cauliflower cooked in coconut gravy)

Chicken and Cauliflower curry

Ingredients:

1. 1 lb chicken breast cut into bit size pieces ( I cut them into medallions)
2.  2 cuts cauliflower florets
3.  3/4 teaspoon salt or to your taste
4. 1 cup thick coconut milk*
5.  1 small bell pepper cut into 1 inch pieces
6.  1 medium small onion sliced
7. 1 tablespoon oil
8. 1 teaspoon ginger garlic paste
9. 1/2 teaspoon each of turmeric, chilli powder

Heat oil in a pan and fry the onions till they start turning brown. Add chicken along with turmeric, salt and chilli powder. Cook for 10 minutes. Add cauliflower and fry for a few minutes. Add coconut mix or milk and 1 more cup of water and cover and cook for 15 minutes. Add bell pepper and mix and cook for 5 more minutes. Garnish with cilantro and enjoy with hot rice

* I did not have coconut milk so I used 1/2 cup dried coconut in 1 cup hot water and ground it up and used it

Baingan Gobi Masala

This is an awesome recipe with Cauliflower and eggplant. The thick gravy which the eggplant creates for this curry is super delicious. I made it spicy as I was not serving it to kids. They had their own favorite Tandoori Gobi

Baingan Gobi Masala (Eggplant and Cauliflower curry)

Baingan Cauliflower masala

Ingredients:

1. 1 medium small onion chopped fine
2. 1 medium small American eggplant, peeled and cubed into small cubes
3. 1 tomato finely chopped
4. 1 medium small cauliflower cut into small florets
5. 1 teaspoon each of ginger garlic paste, salt, pav bhaji masala
6. 1/2 teaspoon chilli powder
7. 2 green chillies sliced
8. 2 tablespoons oil

In a pan heat the oil and add onions and eggplant and 1/2 salt and cover and cook for 10 minutes. Add ginger garlic paste and fry for a minute. Add cauliflower, tomato and the rest of the ingredients and cover and cook for 15 minutes. Garnish with cilantro and enjoy with hot roti or rice

Yummy Cauliflower fry and Karela Khatta

Cauliflower is one of those vegetables which people either love or hate. I haven't met anybody who is just 'ok' with Cauliflower. Mr. Phool Gobi is truely kind of bland. If you don't cook him right, he will just become mushy and aukky. But if you cook it right, it will become one of the most delicious vegetables you will ever eat.
            Today, the Cauliflower fry I am making is a delicious variation of your regular Cauliflower stirfry. And to go with it, I made Bitter gourd khatta. I know many people hate bitter gourd because...ofcourse, it is bitter. But if you know how to cook it, let me tell you, it tastes great. People who haven't tried it should try this recipe or the Karela Fry which I will post soon

Cauliflower fry (Stir fried Cauliflower with sesame seeds and spices)

Yummy Califlower fry

Ingredients:

1. 1 tablespoon each of poppy seeds, sesame seeds
2. 2 tablespoons cashew
3. 1/2 teaspoon cumin
4. 1 medium head of cauliflower broken into pieces
5. 1 medium small onion chopped fine
6. 1 green chilly chopped
7. 1/2 teaspoon ginger-garlic paste
8. 1 teaspoon coriander powder
9. 1/2 teaspoon salt, chilly powder, turmeric
10. 2 tablespoons oil
11. Handful of chopped cilantro

Dry roast the ingredients from 1-3 and grind them to powder without any water and set aside. Microwave on high for 3 minutes the cauliflower pieces and set aside. In a pan heat the oil and fry the onions till they start to turn brown. Add green chillies and ginger-garlic paste and fry for a couple of minutes. Add drained cauliflower pieces and cover and cook for 5 more minutes. Open the cover and fry for 5 more minutes. Add all the ingredients stir to combine and fry for 5-8 minutes. Garnish with cilantro and enjoy

Karela Khatta (Bitter gourd cooked in tamarind juice)

Karele ka khatta

Ingredients:

1. 1 lb light colored bitter gourd scarped and cut into 1/2 cm circles
2. 1/4 cup juice of tamarind
3. 1/2 teaspoon turmeric
4. 1 tablespoon oil
5. 1/2 cup chopped onions
6. 1/4 teaspoon turmeric
7. 1/2 teaspoon salt, chilly powder
8. 1 teaspoon sugar
9. 2 cups tamarind juice
10. Cilantro for garnishing

In a pressure cooker add the karela pieces along with 1/4 cup tamarind juice and turmeric and cook for one whistle. Open the cooker and drain the pieces and set aside. Wash the cooker and heat the oil and fry the cumin for 3 minutes. Add onions and fry till they start becoming dark brown. Add all the ingredients except karela pieces, cover and cook for 2 whistles. Let the steam escape, open the cooker, add the karela pieces and cilantro and simmer for 10 minutes. Enjoy with hot white rice