Cauliflower Poriyal | South Indian style Gobi ki sabzi | Gobi ki Sabji

Cauliflower cooked in onions, tomatoes and Indian spices

Hi folks, so November is here and even before you realise it is going to be the next new year soon ;) So today I woke up to a message from a dear friend in one of my Whatsapp group, that you still have two more months to achieve those resolutions that you promised yourselves ten months back :) So keep pushing yourselves or for those lazy bums like me, start doing them soon :) :) I do not want to preach here ;) but just sharing what I have experienced personally or learned over the years is that 'Keep trying, be sincere in what you do, coz the results are just around the corner and you will surely be rewarded, sometimes in forms that you do not even anticipate or expect'.

So enough of my midnight musings, let's see what I have for you today. It's an easy cauliflower sabzi that tastes good with sambar rice, curd rice, rasam sadam and even your phulkas.. This is another veggie that Deeps is not fond of, but if I make this sabzi he eats atleast 2 spoons. Something is better than nothing right ;) The right blend of that red chilly powder and ginger-garlic paste along with that tartness from the tomatoes makes the otherwise boring cauli to a delectable dish. Try this and I'm sure it will not disappoint you :)

Recipe Source: Ma

I Took: 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Serves : 2-3 persons

I Used:

Cauliflower	-	200 gm - a small sized
Turmeric powder	-	½ tsp
Salt	-	As needed

Mustard seeds	-	½ tsp
Onion	-	1 medium sized - chopped
Tomato	-	1 medium sized - chopped
Ginger-Garlic paste	-	2 nos
Turmeric powder	-	¼ tsp
Red Chilly powder	-	2 tsp
Coriander powder	-	2 tsp
Salt	-	As needed
Curry leaves	-	To garnish
Coriander leaves	-	To garnish

The Way:

1. Clean the cauliflower by removing the stalks and leaves. Separate the florets and cut them if required to bite sized pieces. If there are black discolorations on top of the florets scrape them off with the tip of the knife. Rinse the cleaned florets once or twice in water.

2. Heat water with salt and turmeric powder. When it starts to boil, add the cleaned florets to it and allow it to boil for 3-4 minutes. 

3. Then drain the florets and keep them aside.  

4. Heat oil in a kadai/pan. Splutter mustard. Then add onions and salt and saute well. They should start to turn slight brown in colour

5. Then add the ginger-garlic paste and saute for 3-4 minutes till the raw smell goes off.

6. Now add in the powders - red chilly powder, coriander powder & turmeric powder. Saute well for 2-3 minutes. It should blend nicely and evenly with the onions.

7. Add in the chopped tomatoes and saute well. The tomatoes should turn mushy.

8. Once they become mushy add in the par-boiled cauliflower and mix well.

9. Sprinkle about 2 tbsp water and cover and cook them till the cauliflower is done

10. Garnish with curry leaves and serve with phulkas/steamed rice

Notes:

• If you wish, instead of par-boiling you can cook the cauliflower initially itself. Totally your convenience :)

• For garnish, you can use coriander leaves as well

Cheers,

Chitz

Gobi Manchurian - Dry | Cauliflower Manchurian

 Deep fried Cauliflower florets sauteed in onions & Chinese sauces

Gobi Manchurian, that's the first dish that comes to my mind when I am expecting some vegetarian guests at home. Coz, it's rich & heavy and very seldom vegetarians have an aversion to it and moreover, it's deep fried !! Definitely a winner, right?? Many of those who do not like to have cauliflower curry or gravy or stir fry, would say YES to Gobi 65 & Gobi Manchurian :) And it's very difficult to find a restaurant that doesn't have this in their menu, isn't it?? Be it any cuisine restaurant, this would be definitely on their list... So how about we look into the recipe, which is a perfect side for Chappathis and Kulchas and even fried rice..

Recipe Source: Ma

Serves: 3-4 persons

I Took: 

Preparation Time: 90 minutes

Cooking Time: 45 minutes

I Used:

Caulliflower	-	A small sized one
Maida	-	3 tbsp
Cornflour	-	3 tbsp
Ginger Garlic Paste	-	1 tbsp
Pepper	-	2 tbsp
Onion	-	1 no - medium sized
Ginger	-	1 tbsp
Garlic	-	1 tbsp
Green Chilly	-	3 nos
Soya sauce	-	1 tbsp
Chilly sauce	-	2 tbsp
Tomato sauce (optional)	-	2 tsp
Turmeric powder	-	1 tsp
Salt	-	As needed
Oil	-	For Deep frying
Spring Onion	-	2 sprig

The Way: 

1. Clean & separate the cauliflower into medium sized florets
2. In a wide pan heat water, sufficient enough to submerge the cauliflower florets. Add turmeric & salt to it
3. When the water boils, add the cauliflower florets to it. Allow it to be in the boiling water for about 2 minutes. Then drain off the water completely. This process is to get rid of the small worms that are prevalent in cauliflowers 
4. In a kitchen towel, pat dry the excess water off the florets. Else they will absorb excess oil while frying
5. In a wide bowl mix maida, cornflour, ginger garlic paste, pepper & salt with water. Marinate the cauliflower florets in this for about an hour
6. Heat oil in a kadai & deep fry the marinated cauliflower florets & keep aside. Place the deep fried florets on a kitchen tissue to drain off the excess oil
7. Preserve the remaining marination mix to add in to the manchurian
8. In a kadai or wok heat 2 tbsp oil. Add chopped ginger, garlic & green chilly & saute
9. Add chopped onions & whites of the spring onions & saute till translucent
10. Now tip in the sauces - soya sauce, chilly sauce, tomato sauce & pepper powder
11. Add the fried cauliflower florets & mix well
12. Now add the remaining marination mix to the manchurian. If the quantity is less add in little corn flour and mix with water & add this to the manchurian & saute well
13. Remove from fire & garnish with the greens of the spring onion 

Cheers,

Chitz