Cauliflower Poriyal / Cauliflower Dry Curry

Cauliflower / Gobi is a delicious side dish that many of us like. Cauliflower is low in fat, but high in dietary fibre, water and vitamin C. Here I present a simple cauliflower dish that is prepared using coconut.

Ingredients:



Cauliflower - 1 small size, cut into small florets

Onion - 1 medium size, finely chopped

Tomato - 1 large

Coconut - 1/4 cup

Fennel seeds - 1 teaspoon

Cumin seeds - 1/2 teaspoon

Green chili - 1 no

Red chili powder - 1 teaspoon

Dhania / Coriander powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Salt - To taste

Oil - 3 teaspoons



Method:



1) Soak the cauliflower florets in hot water. Add a pinch of salt. Cover it and leave it aside for 10 minutes.

2) After 10 minutes, drain the water and keep them aside.

3) Take a pan and heat oil in it.

4) Add fennel seeds.

5) Once they splutter, add onion and saute them well till they turn translucent.

6) Add tomato and saute them well until they are mashed completely.

7) Add Cauliflower florets followed by red chili powder, dhania powder, sambar masala, turmeric and salt. If required add little bit water.

8) Mix well and cook for 5 minutes.

9) Grind the coconut, cumin seeds and green chilli into a fine paste by adding little amount of water.

10) Add this paste to the cauliflower mixture and hustle them well.

11) Fry for 5 minutes. If you have added water, make sure it drains completely before turning the flame off.

12) Garnish with coriander leaves and your Cauliflower Poriyal is ready to be served.

Vegetable Bread Cutlets

Cutlet is nothing but a fried patty of chopped vegetables coated with breadcrumbs. Usually cutlets are deep fried in oil. Since health is a factor that everyone is concerned about, the below cutlet dish is prepared by shallow frying it in tawa / griddle using very less oil. It is good appetizer and can be served with sauce.

Ingredients:



Potato - 2 medium size

Bread - 4 nos

Mixture of beans,carrot and green peas - 1 cup,finely chopped

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Green chillies - 1 chopped finely

Salt - To taste

Asafoetida - a pinch

Cumin seeds - 1 teaspoon

Coriander leaves - 2 strings, finely chopped

Red chili powder - 1 teaspoon

Bread crumbs - 1 cup

All purpose flour/Maida - 3 tablespoon

Oil - For frying



Method:



1) Cook potatoes in a pressure cooker. Once cooked and the pressure completely subsides, open the cooker lid and immediately drain the water. Let  the potatoes to cool down.

2) Peel the skin of the potato and mash it well using a steel masher or by Hand.

3) Cook / Microwave the finely chopped vegetable mixture. Then mash them well.

4) Make sure the vegetable mixture is dry. If not squeeze the excess water using a plain cloth keeping the vegetable mixture inside.

5) Cut the four corners of the bread and crush them well.

6) Take a Frying pan and heat oil in it.

7) Add cumin seeds. Once the seeds start to splutter, add green chilies, ginger garlic paste, asafoetida, coriander leaves, mixture of vegetables and red chili powder.

8) Mix well and turn off the flame. Now add the mashed potato along with the crushed bread.

9) Mix all the ingredients in the pan. Mix it well.

10) Equally partition the mixture into uniform round shapes with approx one inch thickness (like a pie or pasty). Keep it aside.

11) Take maida in a bowl and prepare batter by adding little water. Dilute it to a medium range thickness. 

12) Take breadcrumbs in a wide plate.

13) Heat 1 tablespoon of oil in tawa.

14) Once the oil is hot, dip the pasty / patty into batter and roll the pasty / patty in breadcrumbs. Make sure the patty is covered by breadcrumbs on all the sides.

15) Place it in a tawa for frying. Keep the flame in low level and ensure that it is not over burnt.

16) After few seconds flip it and allow it to cook on the other side.

17) Repeat this for remaining pasties.

18) Healthy Vegetable cutlet is ready. Serve it with spicy sauce or chutney.

Simple Egg Curry

Nowadays, egg has become a day-to-day ingredient in our menu. Eggs are a good source of amino acid and rich in proteins. The below curry recipe uses boiled egg. People who don't like yolk can remove them easily and consume only the white portion.

 

Ingredients:



Egg - 2 nos,

Onion - 1 small, finely chopped

Tomato - 1 large size, finely chopped

Red chilly powder - 1 teaspoon

Sambar powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - To taste

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 string

Method:



1) Boil eggs and slice them into two pieces.

2) Take a pan and heat oil in it.

3) Add mustard seeds and allow the seeds to pop up.   

4) Add curry leaves. Add onions and saute them till onions turn translucent.

5) Add tomato and saute them well until they are completely mashed.

6) Once sauteing is complete, add Masala powder and Red chili powder

7) Add salt to taste and turmeric powder. Add little water and allow the contents to boil.

8) When it starts to boil, add the boiled eggs to it and stir the contents slowly.

9) Allow it to boil again for 5 minutes.Turn off the flame when the gravy becomes thick.

10) Simple instant Egg Curry is ready to be served.