Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

cauliflower· international· oats· peanuts· savoury loaves· spinach

Cauliflower spinach slice

  I have a great liking for baked vegetable slices. I love the whole idea of assembling all the ingredients , transferring them into a loaf tin and then just putting them into the oven to bake and lo- behold we have a healthy all time snack as well as an accompanimet to the main course, which can be refrigerated and  then reheated in the microwave or toasted on a griddle whenever one feels like munching some.

    Here is another vegetable slice which again can be altered to your own personal liking. Here is how I like it best.

Ingredients:

1.   400 grams or four heaped cups of grated cauliflower ( you could use the food processor here)

2.   100 grams of spinach chopped coarsely

3.   5 - 6 tablespoons of  refined oil ( I have liberally used olive oil here)

4.   One teaspoon cumin seeds

5.   50 grams toasted and powdered peanuts

6.   Half a teaspoon each of garam masala and dry ginger powder

7.   2 teaspoons of black pepper powder

8.   Salt to taste or like I put one and a half teaspoonful

9.   Four tablespoons of spicy tomato ketchup

10.        100 grams quick cooking oats ( I have used quaker)

11.        Two eggs

12.        One teaspoon sesame seeds

Method:

1.  Stir fry the minced cauliflower in two tablespoons of oil for about five minutes on medium flame.

2.   Transfer into a mixing bowl and in the same pan put two to four tablespoons of oil and add the cumin seeds.

3.   The moment the cumin seeds change colour add the chopped spinach and stir fry on medium flame for just about five minutes.

4.   Transfer the spinach into the same mixing bowl.

5.   Add the rest of the ingredients except that out of the two eggs , keep aside the egg yolk of one of the eggs to use as an egg wash over the loaf.

6.   Gently mix all the ingredients and pat the mixture into a 8 inch loaf tin.

7.   Brush the egg yolk over the loaf and sprinkle the sesame seeds.

8.  Cover with an aluminium foil and place in a preheated oven at 180° for fifty minutes and another ten minutes without the foil.

9.   Cool and slice.

Gobi koftas / cauliflower dumplings in spicy gravy

"Cauliflower dumplings " , minced cauliflower , seasoned and shaped and eventually deep fried with a spicy onion and tonato gravy , isn't this a perfect treat . The crisp mince of the cauliflower and the tanginess of the sauce is such a perfect blend . You could treat yourself with this preparation and eat it with rice , spagetti or even plain rotis.

     So here is the recipe of "Gobi Koftas " or if you want to glamorise it with the name "Cauliflower dumplings in Spicy Gravy".

Ingredients:

For the koftas

1.   3 cups minced cauliflower ( I processes them in the food processor this time as I want a very fine mice so that it binds well)

2.   one teaspoon grated ginger

3.   One fourth cup chopped coriander leaves

4.  ½ cup besan  / chick pea flour

5.   4- 5 tablespoons water

For the gravy:

6.   One medium onion

7.   Three medium tomatoes

8.   One tablespoon ginger garlic paste

9.   A few whole spices like cumin , cardamom and cloves

10.           ½ teaspoon turmeric powder

11.           ¾ teaspoon kashmiri red chilli powder

12.           1 teaspoon corinander powder

13.          Salt to taste

14.          Half a cup sour cream or single cream

Method:

1.   Mix the mince, ginger and coriander and little by little add the besan and water alternatively till the mixture begins to bind well but still remains soft and very slightly moist.

2.    Deep fry the koftas on medium flame till golden brown and keep aside.

3.   Take two to three tablespoons oil and when it gets warm on medium flame add the whole spices.

4.   The moment they change colour add the onion paste and keep stirring in between while you puree the tomatoes.

 

5.   When the onions turn brown add the tomatoe puree along with the ginger garlic paste.

6.   As soon as the mixture begins to leave oil on the sides , add the turmeric , coriander and the red chilli powders, give a stir and add one  and a quarter cup of water.

7.   When the water comes to a boil add the koftas and turn the gas off and cover with a lid.

8.   Season with half a teaspoon of garam masala and freshly chopped coriander leaves.

9.   If you want a creamier gravy you could add a big dollop pf sour cream or single cream.

10.          Goes well with rice, even spaghetti and rotis.

cauliflower· curries

Gobi koftas / cauliflower dumplings in spicy gravy

"Cauliflower dumplings " , minced cauliflower , seasoned and shaped and eventually deep fried with a spicy onion and tonato gravy , isn't this a perfect treat . The crisp mince of the cauliflower and the tanginess of the sauce is such a perfect blend . You could treat yourself with this preparation and eat it with rice , spagetti or even plain rotis.

     So here is the recipe of "Gobi Koftas " or if you want to glamorise it with the name "Cauliflower dumplings in Spicy Gravy".

Ingredients:

For the koftas

1.   3 cups minced cauliflower ( I processes them in the food processor this time as I want a very fine mice so that it binds well)

2.   one teaspoon grated ginger

3.   One fourth cup chopped coriander leaves

4.  ½ cup besan  / chick pea flour

5.   4- 5 tablespoons water

For the gravy:

6.   One medium onion

7.   Three medium tomatoes

8.   One tablespoon ginger garlic paste

9.   A few whole spices like cumin , cardamom and cloves

10.           ½ teaspoon turmeric powder

11.           ¾ teaspoon kashmiri red chilli powder

12.           1 teaspoon corinander powder

13.          Salt to taste

14.          Half a cup sour cream or single cream

Method:

1.   Mix the mince, ginger and coriander and little by little add the besan and water alternatively till the mixture begins to bind well but still remains soft and very slightly moist.

2.    Deep fry the koftas on medium flame till golden brown and keep aside.

3.   Take two to three tablespoons oil and when it gets warm on medium flame add the whole spices.

4.   The moment they change colour add the onion paste and keep stirring in between while you puree the tomatoes.

 

5.   When the onions turn brown add the tomatoe puree along with the ginger garlic paste.

6.   As soon as the mixture begins to leave oil on the sides , add the turmeric , coriander and the red chilli powders, give a stir and add one  and a quarter cup of water.

7.   When the water comes to a boil add the koftas and turn the gas off and cover with a lid.

8.   Season with half a teaspoon of garam masala and freshly chopped coriander leaves.

9.   If you want a creamier gravy you could add a big dollop pf sour cream or single cream.

10.          Goes well with rice, even spaghetti and rotis.

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

cauliflower· peanuts· sesame seeds· stir fry· vegetables

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.

cauliflower· peas· stir fry· vegetables

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.