90% of us prepare a cauliflower recipe at least once in a week the question is do you clean it properly??? If the answer is no then ....Please follow this simple step before preparing any cauliflower and broccoli based recipe the amount of pesticides sprayed on these vegetables is really harmful for our health when its not cleaned properly. people tend to purchase gobi manchurian from hotel i dont know how they clean in hotel I never eat gobi manchurian from hotel what about you comment below...
For this demo I've used 1/2 cauliflower which is 250 grams 2 tbsp vinegar and coarse salt 1 tbsp if you dont use coarse salt at home then use regular table salt. I've already chopped the cauliflower florets for the demo. if your purchasing frozen ready to use cauliflower read the instructions if its parboiled in that case you need to just rinse the veg in warm water once.
Method:
Boil about 3 to 4 cups water in a heavy bottom pan.
Add salt and vinegar to the boiling water.
Add the florets to the boiling water.
Remember your not cooking the vegetable we are rinsing the veg keep stirring the veg in the hot water for 2 to 3 minutes.
After 3 minutes scoop the vegetable out from the hot water and add to cold water this will stop the cooking process now make sure you inspect the veg if there is any worms inside rinse the veg twice or thrice thoroughly drain and its ready to use.
I hope this is a useful post for my young viewers who have just started cooking...wishing you all the best of luck....:)
Have you seen or heard of a Cauliflower Sheep...:D
Veggies: 1 Cup finely chopped Carrots, Spring Beans, Nool kol. 1/2 Cup Green Peas 2-3 Medium Size Potatoes Fist full Coriander & Mint finely chopped
Ginger Masala
1 Inch Ginger 5-6 Pods Garlic 6-8 Green Chillies I've used a mortar and pestle to grind a coarse masala
Dry Masala
1 Tsp Chat Masala 1 Tsp Chilly Powder 1 1/2 Tbsp Pudina Masala (optional) 1 Tsp Garam Masala
Bread crumbs are easy to prepare use fresh bread slices cut into small pieces and add to mixer and pulse twice or thrice bread crumbs are ready to use for this recipe i used 7 slices of bread. Oil for frying. Salt to taste.
Lets Prepare:
Par boil the potatoes or steam the potatoes peel the skin grate and set aside.
Finely chop all the veggies its easy to cook.
Heat a heavy bottom wok or a pot add all the veggies carrots, beans, peas and noolkol add the crushed ginger and garlic paste along with the dry masalas chilly powder, garam masala, chat masala and pudina masala add salt and 1 cup water mix all the ingredients cover and cook till well done.
Once the veggies have cooked allow the moisture to evaporate there should not be any water content while mixing the potatoes.
Add the potatoes to the veg masala and mix all the ingredients thoroughly.
Add 1/2 cup bread crumbs and mix well if the mixture is still stick then add 1/2 cup extra bread crumbs check for salt add salt if needed.
Form cutlets using a cutlet cutter and roll the cutlet in bread crumbs.
Once the cutlets are formed refrigerate at least for 1 hour before shallow frying.
you can store the cutlets in the fridge for at least 10 to 15 days. Make sure you use a airtight container to store the cutlets.
Pan fry the cutlets till golden brown and serve hot with mint chutney or tomato ketchup...Enjoy..:)
For my ultimate mini veg burger you'll need.
Veg cutlet, Fresh Pav buns, Mint Chutney and onion slices
Take one pav bun cut into half and spread mint chutney on the bread place the cutlet and onion slice place the other have of the bun and secure with a tooth pic and serve...:)
Best for picnic or travel mom will always prepare these for long trips so much fun to eat home cooked meal even when your travelling. hope you all like this recipe do try and post your comments...:)
I'm proud to be an Indian because we have anna to fight for a change...Jai Hind...!!!!
I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)
Ingredients:
(2 Bunches Dill Leafs
Fist Full Coriander and Mint Leafs)
the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.
4 Large Onion (thinly sliced)
1Tbsp Garam Masala Powder
1 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)
2 Tbsp Maida mixed with little bit water (this will help seal the edges)
3 Tbsp Oil & Oil for frying
Salt as per taste
Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.
Lets Prepare:
Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.
once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.
After 10 minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.
Take about a tbsp of filling and place on the patty and fold as show on the diagram.
Seal the edges with the maida mixture.
Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)
This tricolor rice recipe is very old recipe once in my teens we had dinned out and the restaurant served us tricolor rice since it was independence day we were a bit surprised to see the rice colored it was fun.
myself and mom had made up our minds to try the recipe one day at home we tried it was a hit...when ever we had relatives or friends visiting us we always used to prepare this rice everyone in my house and friends circle knows about this recipe.
I still enjoy making it...kids will get attracted so fast they will love it even adults will love this recipe you can alternate as per your wish dried fruits & nuts can be added...it totally depends on your budget adding paneer to this rice is my choice in the restaurant they had added finely chopped carrots and peas...do try this recipe share and enjoy..:)
Do view my recipe demo video...:)
Due to copy rights issue the video was taken down last year my heart broke when youtube took my video down but its all about starting over redid the video and made sure i will upload the video again...this my story for independence share your story and spread love hope and confidence around the world...???
Ingredients:
2 Cups Basmati Rice (cooked)
1 Large Onion (finely chopped)
1 Cup Green Peas(cooked)
150 Grams Panner(cut into cubes)
5 Green Chillies (finely chopped)
2 Sprigs Curry leafs
Fist full Mint & Coriander (finely chopped)
1/2 Tsp Cumin Seeds
3 Cloves
1 Inch Cinnamon
3 Pods Cardamom
1 Bay leaf
Masala Paste:
1 Inch Ginger
6 Garlic pods
3 Green Chillies
1/2 Tsp Fennel Seeds
I've used a mortar and pestle to prepare coarsely ground masala.
Green & Orange Food Coloring
2 Tbsp Oil
1 Tbsp Ghee
Salt to taste
Lets Prepare:
Heat a heavy bottom wok or handi add oil and ghee add the whole spices cloves, cardamom, bay leaf, cinnamon and cumin and fry a bit.
Add the ginger garlic masala and fry till the raw flavor has gone.
Add the finely chopped onion, chilles and curry leafs fry till the onion turns transparent.
Add the panner and cooked peas to the onion and fry a bit add the salt as per taste and mix well.
In 2 separate bowls take about 4 tbsp full rice.
Add the food coloring I've added 3 pinch of food coloring in each bowl try to mix the rice and allow the color to distribute evenly in the rice.
If the color is not distributed evenly in the rice then add 1/2 tsp milk to the rice and mix well.
First add the white rice and coriander to the panner masala and mix well.
Check for salt add if need mix the white rice well before adding the colored rice
Add the colored rice and fold gently till all the colored rice distributes evenly cover for 2 minutes and serve hot...Enjoy..:)
To prepare cooked rice for the recipe I've washed the rice thrice and added 1 1/2 cups water for 1 cup rice and pressure cooked for 2 whistles.
