Cauliflower Pakoda / Pakora

Cauliflower pakoda is one of the popular and delicious vegetarian Indian snack.  Try this for evening snack along with hot cup of coffee  / tea.  It is hit starter among kids too!

Ingredients:

Cauliflower - 1 medium seized 
Besan flour / Kadalai mavu - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 to 1 1/2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - for deep frying

To Grind:

Ginger - 1" piece
Garlic - 4 to 5 cloves
Fennel seeds - 1/2 tsp

Directions:

Remove the stems of the cauliflower and cut into small florets.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak-in for nearly 5 minutes. Drain and keep aside.
(This is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets).

Take cauliflower florets in a wide bowl, salt, ginger garlic paste, red chilli powder, garam masala. Mix well and add besan flour and rice flour.

No need to add water, give it a toss to coat the cauliflower. Check for salt and spice.

Then add 1 tbsp of hot oil over the flour mixture .

Heat oil in a kadai, add the cauliflower florets and deep fry it in medium flame till it turns golden brown in colour / until the sizzling sound of the oil stops.

Once it is done, remove the pakoda from oil and drain in tissue paper.

Serve hot.

Note:

Adjust the amount of red chilli powder, according to your taste..

Cauliflower Muttai Podimas / Cauliflower Egg Bhurji

Here is a simple and tasty cauliflower egg bhurji which goes well with rice, chapathi and stuffing for bread.

Do try this recipe and give your feedback.

PREP TIME

15mins

COOK TIME

10

TOTAL TIME 

25mins

                                                                                                                                                  

Recipe for Cauliflower egg bhurji

Recipe type: Snack

Cuisine - Tamilnadu

Serves - 2 to 3 approximately(approximately)

Ingredients:

Egg – 3 to 4

Cauliflower - 1 medium
Ginger - 1 inch (finely chopped) 
Garlic - 3 to 4 pieces(finely chopped)
Onions - 1 big, finely chopped 

Tomato - 1/2 (finely chopped)
Turmeric powder – ¼ tsp
Red Chili Powder - ½ tsp (adjust according to your taste)
Pepper powder - ½ tsp
Garam masala powder - ¼ tsp (optional)
Salt – to taste
Cilantro – 1 tbsp(finely chopped)

For Seasoning:

Oil – 1 Tbsp
Fennel seeds - ¼ tsp
Cumin seeds - ½ tsp 

Directions:

Break eggs in a bowl and beat it thoroughly; keep aside.

Boil water with salt; add in the cauliflower florets and switch of the gas. Let the cauliflower florets soak in for nearly 5 minutes. Drain and keep aside.

(this is to get rid of any bugs that may be inside the heads; soak it in salt water or vinegar to force out any insects that may be lodged within the florets)

Chop cauliflower florets into small pieces.

Heat oil in a wide kadai; season it with cumin seeds and fennel seeds.

After it crackles add the onions, saute well and then add ginger garlic (finely chopped or paste) and tomatoes. Saute.

Add chopped cauliflower , spice powders and salt; mix well. Add very less water, as we chopped the cauliflower into small pieces, it will cook fast.

Close the pan with a lid; cook till the cauliflower becomes soft and water dries up.

Add the eggs along with chopped coriander leaves into the center of the pan, slowly mix in the cauliflower mixture till it blended well. 

Garnish with coriander leaves and serve hot.

Note:

Instead of  cauliflower , you can try the same recipe with broccoli too..

Chettinad Cauliflower Rasam / Cauliflower Soup

This rasam is full of flavour with crunchy cauliflower and spices with the mild touch of coconut milk in it!   I learnt to make this rasam / soup from my mom.

She used to prepare this cauliflower rasam with rice accompanied by spicy potato fry, which is a comforting simple meal,liked by all in the family. Whenever I prepare this my childhood memory comes back to me.

Let's check the recipe now; 

                   

PREP TIME

15  min

COOK TIME

10

TOTAL TIME 

25 mins

                                                                                                                                                   

Recipe for Cauliflower Rasam / Cauliflower Soup

Recipe type: Veg Accompaniment for rice

Cuisine: South Indian

Serves: 3 to 4 (approx.)

Ingredients:
Cauliflower florets - 1 small head(cut into florets)
Toor dhal - 2 tbsp
Onion - ½ from 1(finely chopped)
Tomato - 2 (finely chopped)
Green chillies - 2 (slited)
Water - 3 cups
Salt - as required
Curry leaves - 1 sprig
Corriander leaves - 1 or 2 tbsp(finely chopped)
Coconut milk - ¼ cup (optional)

To grind:
Pepper - 1 to 1½ tsp
Cumin seeds - 1tsp

For seasoning:

Oil - 2 tsp
Cinnamon - 1" stick
Cloves - 2
Fennel seeds - ¼ tsp