Posts Tagged ‘cauliflower’

Vegetable Biryani

Posted: August 30, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , ,
Recipe Yields: 5-6 servings

Vegetable Biryani

Who does not love to have this kind of rich and elegant food in their menu once in while. I said once in while because as every one know making Biryani is little bit time-consuming compared to the rest of foods. Especially on weekends it’s really difficult to put together such things as we are running around, cleaning, shopping and what not. Also, weekends are the only time when you will feel like having such kind of meal. At least at my house my mom would make this biryani which is just Heavenly, on weekends. When we all sit together and can enjoy this delicious Biryani.
Vegetable Biryani

Vegetable Biryani

So, here goes the recipe:
Ingredients:
  • 1 medium-sized white onion,cut in slices
  • 1 cup frozen green peas
  • 1 cup cauliflower florets
  • 1 1/2 cup green beans, cut diagonally into long strips
  • 1 beet root, peeled, cut in Julienne
  • 1 carrot, peeled, cut in Julienne
  • 1 cup green bell pepper, cut in slices
  • 4 garlic cloves, crushed
  • 1 1/2 teaspoon fresh grated ginger
  • 4 green chillies, deveined and cut in strips
  • 1 teaspoon chilli Powder
  • 4 tablespoons Olive oil
  • 1 large tomato, cut in big chunks
  • 1 tablespoons turmeric powder
  • 1 tablespoon ground coriander powder
  • 1 1/2 teaspoon garam masala
  • 1/2 cup roasted peanuts and cashews in oil
  • 1/4 cup dried cranberries
  • 4 dried bay leaves
  • Salt to taste

For cooking rice:

  • 2 1/2 cups basmati  rice
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1  tablespoon oil
  • 2 bay dried bay leaves
  • 1 Tablespoon butter

Directions

  • Wash basmati rice, drained and keep it aside for about 10-15 minutes.
  • Meanwhile, heat oil in a pan over medium heat and add thinly sliced onions followed by ginger, garlic, green chillies and cook until onions are translucent, about 2-3 minutes or so.
  • Add all the veggies starting from cauliflower, beans, peas, carrots and then beet roots and stir fry for 2-3 minutes.
  • Add tomatoes, red chilli powder, turmeric powder, coriander powder, garam masala powder, salt to taste. Cook the veggies for 5-6 minutes or until they are slightly tender.
  • Garnish with some of cilantro/coriander leaves. Once done keep it aside.
  • Heat oil in a pressure cooker, add cumin seeds, bay leaves and let it get slighty brown and then add the soaked rice, salt and stir well so that each of the rice grain gets coated with oil.
  • Add 4 cups of water and cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid.

For assembling Biryani:

  • Take a deep pan with a lid on it, heat the pan with 1 tablespoon of butter and spread all under the pan after it gets melted.
  • First spread a layer of rice under the bottom of pan, followed by layer of veggies, sprinkle chopped coriander, cashews , peanuts and dried cranberries on top.
  • Repeat it again with the layer of rice , followed by veggies , coriander leaves, peanuts, cashews and cranberries. The top most layer should be of rice, sprinkle all leftover coriander leaves, peanuts, cashews and cranberries .
  • Cover the lid of the pan and cook for 3-4 minutes. Let it rest for sometime and serve.
  • Serve with raita and salad.

Vegetable Biryani

Vegetable Biryani

One more closer look of the biryani..

Vegetable Biryani

Vegetable Biryani

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Stuffed Paratha with Cauliflower and Broccoli

Everyone at my house is a big fan of stuffed paratha. Even I like to make this for breakfast so, I don’t have to make any curry or side dish for serving. The most usual stuffed paratha’s at my house are aloo paratha, cauliflower paratha, radish paratha. But this time I had used broccoli and cauliflower for the stuffing and I must say it turned out awesome. I love broccoli in any form and ofcourse it has alot of nutritional values. so, I just find ways to include this veggie in my meal.

Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Ingredients:

  • 3 cups whole wheat flour, kneaded
  • 1/2 of  small size cauliflower, grated
  • small broccoli, around 5-6 florets attached, grated
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon ajwain
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon red chilli powder
  • Salt to taste
  • Oil for greasing paratha

Preparation:

  • Knead dough as you do it to make roti’s and keep it in a fridge for sometime, so that it gets little easier to handle the dough while stuffing.
  • Take the cauliflower and grate it gently, after grating salt the grated cauliflower enough so that it releases all the moistures from it and leave it for 10 minutes, after 10 mintues take some of the grated cauliflower in your hand make a fist and press hard to release all the moisture and you should have almost dry grated cauliflower. Repeat this to complete the rest of the grated cauliflower.
  • Follow the same procedure for broccoli.
  • I always prepare till here the night before i have to make it and keep it in the fridge.
  • Now to the almost dried/less moistured grated cauliflower and broccoli, add chopped green chillies, ajwain, red chilli powder and garam masala, mix it well and you have stuffing ready for the paratha. You don’t need to salt the stuffing anymore.
  • Divide the dough into ball-sized portions and roll between your hands till they are smooth and without cracks.
  • Take this ball sized dough and make a small pouch to fill the stuffing and gently close the pouch by joining all the sides together.
  • Press this stuffed pouch in between your palms to flatten it, so that you can roll it into circle.
  • Heat the griddle and fry the paratha by glazing the oil on the surface of the paratha. Repeat this for the other side of paratha too.
  • The paratha is done when both the side is golden brown or crispy.
  • Serve it with curd and pickles of your choice.
Stuffed Paratha with Cauliflower and Broccoli

Stuffed Paratha with Cauliflower and Broccoli

Recipe Yields: 2-3 servings

Pakoras/bhajiya/fritters

Pakora is usually served as snack or appetizers. Pakora can be made in different ways using different ingredients which will be dipped in a batter of gram flour/besan and then its deep-fried in oil.  Yes deep-fried, sometimes I feel that I am not consuming healthy food but its ok once in a while and it also changes the taste of your palate. The most common veggie used to make pakoras are potatoes and onions. But my mom would use different kind of vegetable to make this fritters like egg plants, spinach leaves, cauliflower florets, lauki/bottle gourd to name a few. So, here goes the recipe:

Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Ingredients:

  • 5-6 cauliflower florets
  • 1 small broccoli head, around 4-5 florets attached, grated
  • 2 green chillies, chopped
  • 2 small potatoes, cut in like french fries
  • 1 medium red onion, sliced
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon kalonji/black onion seeds
  • 1/2 teaspoon ajwain
  • 1 cup gram flour/besan
  • 1/4 teaspoon baking soda
  • 1 teaspoon semolina
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix together the gram flour, potatoes, onions, cauliflower florets, grated broccoli, chillies, ajwain, kalonji, turmeric powder, baking soda and salt to taste make thick batter by adding little water. Keep the batter aside for sometime so that the flavour blend together.
  • Heat oil in a deep skillet over high heat, scoop batter with a tablespoon and drop it in oil.
  • Fry the pakora until golden brown and crispy from both the sides. Turn them occasionally.
  • Fry them in batches. Usually you will take 4-5 batches to finish the batter.
  • Serve hot with chutney,ketchup and of course hot tea to accompany these.
Pakoras/bhajiya/fritters

Pakoras/bhajiya/fritters

Aloo, Gobi, Gajar aur Matar Ki Sabzi

Posted: June 23, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , ,

Aloo, Gobi, Gajar aur Matar ki sabzi 

I like to mix different kinds of veggies and make curry out of it. Here I am using potatoes, carrots, cauliflower and peas to make this dish. This is perfect with hot roti’s.  Just try this you will know what I am talking out. 

Aloo, Gobi, Gajar aur Matar ki sabzi

Aloo, Gobi, Gajar aur Matar ki sabzi

Ingredients: 

  • 1 small cauliflower, cut the florets
  • 1 small carrots, diced
  • 1 medium-sized potatoes, cubed
  • 1/2 cup frozen green peas
  • 1 large onion, chopped
  • 3-4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1/3 cup crushed tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon oil
  • salt to taste

Preparation: 

  • Carefully remove the florets from the cauliflower, wash and drain the same and keep it aside.
  • Heat oil in a pan over medium high heat, add cumin seeds and let it get brown.
  • Add garlic, ginger, red chilli flakes followed by onions and cook until onions are slightly brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, red chilli powder, salt to taste and cook until the oil separates.
  • Add potatoes, cauliflower, carrots, peas and salt the veggies and mix well.
  • Cover the lid and cook until the vegetables are tender. Stir in between so that it does not burn from the bottom.
  • Serve warm with hot rotis, paratha’s.

Namkin chawal

Posted: June 21, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , , ,

Namkin Chawal 

I hope everyone had a wonderful weekend. Here this weekend we had a nice weather to enjoy outside and we really had wonderful time with our friends visiting us. We went to casino and need less to say we enjoyed more even after losing money. Anyways coming back to the post which is a simple rice dish . 

Who does not love one pot meal, it’s the easiest and quickest thing to fix in jiffy without compromising the taste. Usually I use what all veggies I have in the fridge for this. I make this on any busy weekend for the lunch and serve with yogurt and some onion salad. It is the best comfort food any time. My mom use to give this for lunch to school whenever we said that we are tired of having rotis. So, she will make this and pack our lunch boxes with some pickle. So, here goes the recipe for the same: 

Namakin Chawal

Namakin Chawal

Ingredients: 

  • 1  cups basmati rice
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1/2 inch grated ginger
  • 1 small tomatoes, cut in cubes
  • 1/4 cup crushed tomatoes
  • 1 cup cauliflower florets
  • 1/3 cup frozen peas
  • 1 medium-sized carrot, cut in small cubes
  • 1 cup soya chunks/Nutrela
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon red chilli powder
  • 1 1/2 tablespoon olive oil
  • salt to taste

Preparation: 

  • Put rice in a bowl and wash rice for 2-3 times or until the water runs clear. Soak the same for 5-10 minutes.
  • Heat oil in pressure cooker, add cumin seeds and let it get brown.
  • Add garlic, ginger followed by onions and cook until cook are brown.
  • Add cubed tomatoes, crushed tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt to taste. Cook for 2-3 minutes.
  • Add cauliflower florets, carrots, peas and soya chunks(Nutrela) and cook for 2-3 more minutes.
  • Add washed basmati rice to the masala with 1 1/2 cups of water, cover the lid and cook for 1 whistle.
  • Let the cooker cool down and then open the lid and serve.