Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal

Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal is a tasty side dish suitable for rice as well as rotis. Cauliflower & egg is a super combo and both taste delicious in this recipe. This tastes good with sambar, rasam and curd.

Here we go for the recipe...

Recipe for Cauliflower Egg Burji| Cauliflower Egg Stir Fry| Cauliflower Muttai Poriyal:

Cuisine : Indian| South Indian

Category: Side Dish

Preparation time : 10 Minutes

Cooking time : 15 Minutes

Serves  – 2-3

Ingredients:

• Cauliflower Florets – 1 cup
• Egg – 2 Nos
• Ginger (finely chopped) – 1 tsp
• Onion (finely chopped) – 1 No.
• Green chilli (finely chopped) – 1 No.
• Turmeric powder – ½ tsp
• Pepper powder – 1 tsp
• Coriander| cilantro (finely chopped) – 1 tbsp
• Salt to taste

For seasoning:

• Oil – 1 tbsp
• Curry leaves - few

Method:

1. Cut cauliflower into florets and soak in hot, salted water for 10 minutes.
2. Wash the florets  in running water. Drain them from water & keep aside.
3. In a kadai, heat oil and season with curry leaves.
4. Add finely chopped ginger, onion & green chilli, one by one and sauté till onion becomes translucent.
5. Add turmeric powder & mix everything. To this add the cauliflower florets & ½ of the salt required for the recipe and  mix very well. Sprinkle little water and cook the cauliflower covered for about 5 minutes.
6. In the mean time, beat eggs with  salt required for egg alone and keep aside.
7. When the cauliflower is ¾ th cooked, slide the cauliflower to the edge of the kadai and add the beaten egg in the centre. Allow to cook egg without disturbing for a while.
8. When the egg is cooked,  just scramble the egg into pieces and mix with cauliflower.
9. Add pepper powder, mix everything well and allow to cook for 2 minutes.
10. Finally add coriander leaves and switch off.

Tasty cauliflower muttai poriyal is ready to enjoy with hot steamed rice!!

Note:

• Don’t overcook  cauliflower.
• Carefully add salt as we are adding it in different stages.

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Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry

Quick Broccoli Stir Fry | Indian Style Broccoli Stir Fry is a quick but healthy recipe with the addition of few Indian spices. This magical green vegetable is gaining popularity through its excellent anti-cancerous properties. Apart from this, it is rich in Vitamin C & dietary fibre.

While selecting the vegetable, look for greenish bud without too much of white or yellow spots. It has to be cooked afresh. It needs to be steamed | microwaved  to get the total benefits out of this vegetable.  I could eat this straight away after steaming but to satisfy everyone's taste buds I’ve added some flavours in this recipe.  This can be eaten as such or as an accompaniment with soup, rice, rotis, etc.

Here is the recipe…

Ingredients:

• Broccoli –  1 No. (Medium)
• Onion (finely chopped) – 1 No.
• Garlic (finely chopped) – 1 tbsp
• Red chilli flakes –1 tbsp
• Pepper powder – ½ tsp
• Turmeric powder – ¼ tsp
• Salt to taste

For seasoning:

• Oil – 1 tsp
• Jeera | Cumin seeds – ½  tsp

Method:

1. Separate the broccoli florets, wash very well in running water. Chop into big chunks & steam for 5 minutes.
2. Allow it to cool, chop into bite size pieces and keep aside.
3. Heat oil in a kadai and season with the items given “For seasoning”.
4. Then add garlic & sauté till it becomes golden brown in colour. 
5. Add onion & sauté till the onion becomes translucent.
6. Add pepper powder, turmeric powder & salt and sauté for a minute.
7. Then add the chopped broccoli and sauté for about 2 minutes in simmer.
8. Finally add chilli flakes, toss well and switch off.

Your healthy, tasty Broccoli Stir Fry is ready to serve. We have enjoyed this with Chettinadu Thakkali Soup & Rice.

Note:

• Don’t steam or cook your broccoli for more time . The crunchiness in the vegetable adds taste as well as retains the nutrients.
• You can increase or decrease the quantity of spice powders as per your choice.

Tags: Broccoli Stir Fry recipe, Broccoli recipes, Indian style broccoli stir fry, Indian broccoli recipes, How to cook broccoli?, How to buy broccoli?, How to select broccoli?, Side Dish Recipes, Simple side dish, simple stir fry using broccoli, Healthy recipes, Simple side dish recipes

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Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian

Dry Gobi Manchurian | Cauliflower Manchurian | Restaurant Style Gobi Manjurian is a very popular Indo-Chinese starter | appetizer. It is also an ideal accompaniment for any fried rice as well as noodles. I wanted to prepare something different from our usual South Indian menu for this Sunday. As usual my son opted for Egg fried rice with Gobi Manchurian. I too agreed since I didn’t post the recipe so far in my blog, though I’m making it quite often.

Now going to the recipe,  preparation of Gobi manjurian involves  two steps process. First  by deep frying the batter coated cauliflower florets, second by sautéing the deep fried florets with some sauces & spices. Very simple recipe but there are some tips to follow to keep the batter intact while frying. Other than that there is no secret in preparing Restaurant Style Gobi Manchurian at home.

Here we go for the recipe!

Ingredients:

For Deep Frying:

• Cauliflower florets (Cleaned & chopped) – 1 cup
• All purpose flour (Maida) – ¼ cup
• Corn flour –  3 tbsp
• Rice flour –  2 tbsp
• Ginger garlic paste – 1 tsp
• Pepper powder – ¼ tsp
• Salt to taste
• Oil for frying

For Sautéing :

• Oil – 1 tbsp
• Ginger (finely chopped) – 1 tbsp
• Garlic (finely chopped) – 2 tbsp
• Spring onion – 3 sprigs
• Capsicum (finely chopped) –  3 tbsp
• Red chilli sauce – 1 tbsp
• Soy sauce – ½ tsp
• Tomato sauce – 1 tbsp
• Pepper powder – 1 tsp
• Salt to taste

Method:

1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Take a large bowl, mix all flours with ginger garlic paste, pepper powder along with required salt.
4. To the mixture, add the water needed and mix well to form a creamy thick batter, as we do for idli batter, without any lumps. To this, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. Allow it to stand for 5 minutes.
5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the batter coated florets and spread one by one in the oil.
6. Cook in medium-high flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides. Drain from the oil when they turn golden brown in colour.
7. Continue the process for rest of the batch and allow the oil to drain from the florets on a tissue paper | paper towel.
8. In a broad non-stick pan, heat oil and add finely chopped ginger and garlic till they become crunchy and turn into golden colour.
9. To this add, finely chopped white part of the spring onion and sauté for a while. To this add finely chopped capsicum and sauté on high flame until they become bright green in colour.
10. To this add all sauces, salt, pepper powder & sauté well. Add 2 tbsp of water and mix everything well.
11. To this add the fried cauliflower florets and toss everything well. Finally add the chopped green part of the spring onion. Mix well & switch off.

Your hot, crunchy Gobi Manchurian is ready to serve. It can be served hot with any fried rice | pulao | noodles or as a starter with any soup.

Note:

• Care should be taken while adding water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
• Don’t increase the quantity of soy sauce anymore because that will make the manchurian darker.
• Do sauté immediately after frying the florets.
• Care should be taken while adding salt since salt has already been added in the batter for florets and there will be some salt content in the sauces as well.

Tags: Gobi manchurian recipe, Restaurant style gobi manjurian recipe, Chinese Cauliflower fry, Cauliflower florets chinese fry, Spicy Gobi Chinese fry recipe, Cauliflower manchurian, Gobi manjurian dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters simmered in Chinese sauces, How to prepare restaurant style Gobi Manchurian at home?

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Cauliflower Rice/ Cauliflower Sadam

Cauliflower rice/ Cauliflower sadam  is very simple to make and best suited for our lunch boxes. Cauliflower season has started now and our refrigerators will  definitely have a place for it. Nowadays, cauliflowers are available in big sizes. In that case, we have to think about two different menus with the same vegetable. If I happen to buy such a big cauliflower, I usually make some side dish or curry with a portion of cauliflower and most often, the rest will go for making Cauliflower rice. This rice can be made with leftover rice also. If you are left with a bowl of cooked rice and want to make it interesting, you can go for this rice recipe.

Now we will move on to cauliflower rice recipe.

Ingredients:

• Cooked rice -1 ½ cup
• Cauliflower florets – 1cup
• Onion (finely chopped) – 1 No. (Medium)
• Garlic (crushed) – 2 pods (optional)
• Tomato (finely chopped) – 2 Nos
• Red chilli powder – 2tsp
• Turmeric powder – ½ tsp
• Garam masala powder – ½ tsp
• Cilantro/ coriander leaves (finely chopped) – 2 tbsp
• Salt to taste

For seasoning:

• Oil – 2 tbsp
• Fennel seeds – 1 tsp

Method:

1. As usual, clean the cauliflower and cut it into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Cook the rice as we do for making variety rice and allow it to cool.
4. In a non-stick pan, pour oil and temper with the ingredients given under ‘For seasoning’.
5. Add finely chopped onion and garlic and sauté till the onion becomes translucent.
6. Add finely chopped tomatoes and sauté till tomatoes get mashed well.
7. Add the masala powders and cook till the oil leaves out from the masala.
8. Now, add cauliflower and mix everything well and sauté for 2 minutes. Then sprinkle a handful of water over cauliflower and cook it covered for 5 minutes. Open the lid now & then, and stir so that the masala doesn’t get burnt at the bottom.
9. Finally add coriander leaves and give a stir.
10. After the cauliflower becomes soft and  gets mixed with the masala,  add the cooked rice and gently mix the cauliflower masala. Keep it covered with a lid for a minute.

Your Cauliflower Rice is ready to serve with any raita, tomato sauce or potato chips! As I said earlier, this is an ideal dish for your children’s lunch box.

Note:

• I have prepared this rice with regular Ponni rice, you can  use Basmati rice or even leftover rice!
• You need to cook the cauliflower according to your taste, ie. Either crunchy or soft, cook it accordingly in step (8). My personal opinion is crunchy cauliflower will taste better than the soft one.

Tags: Cauliflower rice recipe, cauliflower sadam recipe, rice using cauliflower masala, variety rice using cauliflower, lunch box recipe with cauliflower, cauliflower masala sadam, left over rice recipe with cauliflower, cauliflower masala with rice, mixed rice using cauliflower, cauliflower masala and left over rice.

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Gobi 65 /Cauliflower 65(Dry)/ Cauliflower Fritters

Gobi 65 or Cauliflower 65 is really a treat for vegetarians and non-vegetarians also go in for this dish in place of chicken 65. This dish is the one which I always want to stay away from because once I start eating a single piece with sauce and onions, I could not resist eating again and again. My son is a great fan and when  we decide to go to Saravana Bhavan, he will say “ok” only after getting assurance that we order Gobi 65 as a starter along with Sweet Corn Soup (his favourite combo!),  Or whenever he wants to have a bite, he will opt for Saravana Bhavan. These facts drove me to learn this recipe and when I prepared this for the first time, cauliflower came out from the  masala and both were separated. But even then my son, managed to eat. He loves Gobi 65 that much. So I have sincerely put an effort to make it perfect and now my son says. “Ma,you are making the best Gobi 65 in this world!”

As a cook, there are many other reasons to love this dish. The recipe is very simple and loved almost by everyone. When we prepare food for some get together, this can be included one among the menu because this can be served either as a starter with hot soups or as a side dish for some pulaos, biryanis or even rotis. We need not scratch our head if kids are coming because it’s a kids friendly dish too. Not only for gatherings, we can prepare this as a tea time snack instead of regular Bajji/ Bonda.

Here  we go for the recipe of making Restaurant Style Gobi 65  starter recipe.

Ingredients:

• Cauliflower florets (Cleaned & chopped) – 2 cups
• All purpose flour (Maida) – 2 tbsp
• Corn flour – 3 tbsp
• Rice flour – 2 tbsp
• Ginger garlic paste – 1 tsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Lemon juice – 1 tsp
• Thick curd – 1 tbsp
• Salt to taste
• Oil for frying

Method:

1. Clean the cauliflower and cut into small florets. Soak these florets in hot water with salt and turmeric for about 5 minutes.
2. Take out the florets and wash in regular water and allow the water from the florets to drain completely.
3. Take a large bowl,  mix all flours with ginger garlic paste, red chilli powder, turmeric., lemon juice, curd along with required salt.
4. To the mixture, add cauliflower florets and mix well so that all the florets get coated with the flour mix thoroughly. At this stage, you can sprinkle few drops of water only if needed and mix evenly. Allow it to stand for 5 minutes.
5. Heat a deep bottomed kadai, pour required oil for deep frying. When oil is heated, take out the masala coated florets and spread one by one in the oil.
6. Cook in medium flame, after some time when you find the bottom layer got cooked, turn to other side and cook until done on all sides.
7. Continue the process for rest of the batch.

Your hot, crispy  Gobi 65 is ready to serve.  It tastes great when  it is served hot… hot  with tomato sauce and fresh onions!!

Note:

• Care should be taken while adding extra water to the flour mixture.  The consistency should be such that the flour mixture should not get dripped from the cauliflower, it should just coat, that’s all.
• I didn’t add any food colour in this recipe but in restaurants, they do. I got the colour as shown in the pic, so I feel that there is no need to add any colour.

Tags: Gobi 65 recipe, Restaurant style gobi 65 recipe, Cauliflower fry, Cauliflower florets fry, Spicy Gobi fry recipe, Cauliflower 65, Gobi 65 dry, deep fried gobi. Deep fried gobi fritters, fried cauliflower fritters

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