Keralan Cauliflower Bhaji Recipes
KERALAN CAULIFLOWER BHAJI
A yummy treat with tea or a veggie starter on buffet. This is my mum's recipe with a few add ons by me.
Provided by kukskitchen
Time 15m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
- Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
- Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
- Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
- The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.
GOBI KI SABZI (DRY CAULIFLOWER CURRY)
I found this when looking something to do with the cauliflower. I made this up from 3 recipes with the same name. It is more mild Indian dish.
Provided by Tea Girl
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the cauliflower into bite-sized florets.
- Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
- When they start to make a noise, add the asafoetida and stir for a few seconds.
- Add the chopped onions and saute till they turn clear.
- Put in the ginger and garlic pastes and fry till lightly golden.
- Add the chilli and turmeric powder and fry for a minute.
- Add the cauliflower, salt and tomatoes and mix well.
- Cover and cook till the cauliflower is done.
- Add the chopped coriander leaves and the garam masala and mix well.
- Taste and add salt if needed.
- Serve with freshly cooked rice.
Nutrition Facts : Calories 135.7, Fat 7.6, SaturatedFat 1.1, Sodium 643, Carbohydrate 15.8, Fiber 5, Sugar 6.8, Protein 4.2
SPINACH AND CAULIFLOWER BHAJI
This dish is half Indian and half Pakistani. This excellent vegetable dish goes well with most Asian foods and it is simple and quick-cooking. Serve hot with roti breads, if wished.
Provided by Remsha
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
- Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 26.6 g, Fat 15 g, Fiber 9.6 g, Protein 8.5 g, SaturatedFat 2.3 g, Sodium 426.6 mg, Sugar 10.6 g
CAULIFLOWER BHAJI
This recipe is non fat, suitable for vegetarians and makes an interesting side dish or a main course. I adapted the recipe from a potato bhaji recipe that was given to me by a friend. It is fragrant and delicious.
Provided by Cosmiccook
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
- Add the onions and garlic and 1/3 cup water until softened.
- Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
- Add the cauliflower and potatoes and 2/3 cup water.
- Cook for 5 minutes stirring occasionally.
- Add yogurt.
- Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
- Add peas and cook for 5 minutes Garnish with coriander leaves and serve.
Nutrition Facts : Calories 259.4, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.2, Sodium 183.9, Carbohydrate 51.8, Fiber 10.9, Sugar 15.5, Protein 13.8
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