cauliflower gnocchi

I was trying to find a recipe for Gnocchi form scratch and I found this recipe for Cauliflower Gnocchi. People are going crazy about using Cauliflower in everything these days...I am joining in. I made this Cauliflower Gnocchi and it is great. You will not tell that there is Cauliflower in it. But you know you are giving something better to your kids when you give this to them.

 cauliflower Gnocchi 

Ingredients:

1. 2-3 cups of cauliflower florets
2. 1 medium large russet potato
3. 2 cups + as needed all purpose flour
4. 1 egg lightly beaten
5. 1 teaspoon salt
6. 1/2 teaspoon fresh ground black pepper

Boil the potatos and cauliflower separately for 15-17 minutes until very soft. Peel the potatoes and mash the cauliflower (well drained) and potatoes together until smooth. Add the salt and pepper. Add the flour and mix until dough forms. Make a well in the middle and add the lightly beaten egg into it and mix well. If the cauliflower had lot of water in it you might have to add more flour until it comes together.

Divide the dough into 2-3 parts and roll each part into logs about 1/2 inch thick. Cut the logs into 1 inch pieces.

Boil water in a stock pot with salt. Add the Gnocchi to it and boil it until they start to float. Drain and serve with your favorite paste sauce.

I served it with Marinara sauce

Simple crispy roasted cauliflower

Roasted Cauliflower is one of the best recipes in case you season the cauliflower well otherwise its just BLAH. This recipe is my second recipe for roasting and it makes the cauliflower more crispy than the other roasted cauliflower recipe

Note: I did not use any turmeric or any other ingredients which give color to my dish. I used the yellow cauliflower instead of white as I was feeling bored of white cauliflower

Simple crispy roasted cauliflower

Crispy roasted cauliflower

Ingredients:

1. 1 medium small cauliflower (any color you prefer) ( I used Yellow cauliflower) cut into florets
2. 2-3 tablespoons olive oil
3. 1 heaped teaspoon corn starch
4. 3/4 teaspoon each of salt, garlic powder
5. 1/2 teaspoon black pepper
6. 1 tablespoon each of soya sauce, white vinegar
7. 1 teaspoon coriander powder (optional)

Mix all the ingredients together.

Bake at 400 degrees oven (mine was a black baking sheet, so I baked at 345 degrees) for 40 minutes. Turn the cauliflower mid way. Enjoy

Also try Roasted Cauliflower Hummus

Kung Pao Cauliflower

Kung Pao Cauliflower

Kung Pao Cauliflower

Ingredients:

1. 1 medium cauliflower cut into medium florets
2. 2 tablespoons oil
3. 1 bell pepper any color you like cut into 1 inch cubes
4. 3 medium cloves garlic chopped
5. ¼ cup peanuts roasted
6. 1 teaspoon Sichuan (regular) peppers or numbing peppers
7. 2-3 dried red chillies

Stir fry sauce

1. 1 tablespoon each of vinegar, soya sauce
2. 1 heaped tablespoon corn starch
3. 2 tablespoons tomato sauce
4. ½ cup water
5. ½ teaspoon each of salt, black pepper
6. 1 teaspoon sugar

Mix all the ingredients for sauce mix and set aside.

In a pan heat the oil and fry the Sichuan peppers and red chillies for a minute. Add cauliflower and fry covered for 5-7 minutes, until they become a little tender. Add bell peppers and garlic and fry for few more minutes. Add the sauce and stir well to combine. Add roasted peanuts and garnish with cilantro and enjoy

cauliflower dal

I have been searching for recipes to incorporate more vegetables into my little man's diet. He loves dal and rice so I have been making different dal (lentil) recipes with vegetables in them and the following recipe is one of the best ones' yet

Cauliflower Dal (Lentils with Cauliflower)

Cauliflower Dal

Ingredients:

1. 1/2 cup lentils
2. 1 to 1.5 cups cauliflower cut into small florets
3. 1 tomato chopped fine
4. 1/3 cup finely chopped onion
5. 1/2 teaspoon each of cumin, fennel seeds, mustard seeds, kalongi (nigella seeds), ginger garlic paste, turmeric
6. 1/4 teaspoon fenugreek seeds
7. 1 tablespoon oil
8. 3/4 teaspoon salt
9. 2 green chilli chopped

Cook the dal with 3 cups Simmer until the dal is tender, about 20 to 35 minutes. Set aside.
Heat oil in a pan and add all the seeds and fry for a minute. Add the onion and fry for a couple of minutes. Add ginger garlic paste and fry for a minute. Add the tomatoes, cauliflower, add half of the salt cover and cook for 10 minutes.

Add cauliflower to the dal and simmer for 10 minutes. Also add the green chillies. Garnish with cilantro and serve hot.

Gobi Manchurian

It has been a long time I made anything fried. There are two reasons to it. I don't like food which is deep fried and it gets too hot standing in front of the hot oil. But its been ages that I made one of my favorite street foods of Indo-Chinese origin-the Gobi manchurian.

Gobi Manchurian is so famous, that whenever there is a fair or exhibition in India you are certain to find one of the food stalls to offer this.

It turned out to be so very irresistable. I hope you will enjoy it as much as I did

Gobi manchurian (Deep fried battered cauliflower)

Gobi Manchurian

Ingredients:

1. 1 medium Gobi (Cauliflower) cut into medium large florets
2. 3/4 cup all purpose Flour (Maida)
3. 1 tbsp Corn Flour
4. Salt to taste
5. 1 big green chili chopped fine
6. 1/2 teaspoon Ajwain
7. 1 teaspoon each of finely chopped ginger, garlic
8. 1 medium small red onion cubed
9. Finely Chopped Coriander Leaves
10. 2 tablespoons each Soya Sauce divided, white vinegar divided, Tomato Ketchup
11. 1 tbsp Oil + oil for deep frying

Make a smooth batter with the flour, corn flour and salt, 1 tablespoon each of vinegar , soya sauce and water. The batter should be like thick pancake batter
Microwave the cauliflower florets for 3 minutes covered (Just to make them a little softer) (you can skip this step if you want)
Heat oil in a frying pan. Dip the gobi florets in the batter fry till golden brown. Drain and set  aside.

Heat 1 tablespoon oil in another pan and fry the ajwain for a couple of minutes. Add the onions and fry for 5 minutes. A ginger & garlic green chili to it. Add soya sauce, vinegar and tomato sauce to it. Add fried Gobi and stir to combine. Garnish it with coriander leaves. Serve the gobi manchurian hot