Appetizing cauliflower dishes to cook this winter

It is winter and cauliflowers are available in abundance. Why not cook some tasty dishes of this seasonal vegetable. There are some appetizing dishes of cauliflower which you will want to eat again and again. The recipes of these dishes need ingredients that are available at home. You can make tasty cauliflower dishes which we have in eateries. Follow the recipes of these dishes and enjoy them this winter.

Gobi 65

This is a lip-smacking dish with the flavor of curd. You can eat this either as a starter or include it in meals of lunch and dinner.

Ingredients –

  1. Cauliflower – 1
  2. Curd – At least 250 ml
  3. Oil – As required for frying and tempering
  4. Salt – According to taste
  5. Water – As needed for blanching
  6. Garlic – Some cloves
  7. Ginger – A small piece
  8. Chili – 1 or 2
  9. Lemon juice – 1 teaspoon
  10. Turmeric powder – 1 teaspoon
  11. Chili powder – 2 teaspoons
  12. Coriander powder – 1 teaspoon
  13. Garam masala – 1 teaspoon
  14. Cumin seeds – 1 teaspoon
  15. Maida (Refined flour or Plain flour) – Approximately 1 cup

Method –

  1. The quantity of curd and Maida depend on the size of cauliflower that you will use for this dish. Make sure that you use sufficient amount of curd and Maida for making the batter.
  2. Cut cauliflower into florets. Chop garlic, ginger and chili finely. Heat a vessel and put water in it. The water should be sufficient for blanching cauliflower florets.
  3. After the water boils, put all cauliflower florets and little salt in it. Cover it for some time. Then remove cover and drain off the water. Keep them aside.
  4. Take a large mixing bowl and put curd, lemon juice, salt, turmeric powder, 1 teaspoon chili powder, coriander powder, garam masala, Maida and little oil to it.
  5. Mix very well and make sure that all the ingredients have combined. Check the consistency and quantity of this batter.
  6. The batter should be enough to coat all the cauliflower florets. It should neither be too thick nor too thin. Dip all the cauliflower florets in batter.
  7. Mix properly so that cauliflower florets get coated with batter. Heat a pan and put sufficient oil to it. Fry the cauliflower florets in batches.
  8. Fry till they turn crisp and brown. Remove from pan and keep them aside. Heat the same pan with oil again for tempering.
  9. Put cumin seeds, ginger, chili and garlic to it. Let them splutter. Then add curd, salt and 1 teaspoon chili powder to it. Mix properly and saute for few minutes.
  10. To this tempering mixture, add the fried cauliflower florets. Mix very well to coat all the cauliflower florets with the mixture.
  11. Mix till they turn crisp. Serve them hot.

Gobi Manchurian

It is a delicious dish of cauliflower with Chinese flavor. You can eat this with any rice dish or noodles dish.

Ingredients –

  1. Cauliflower – 1
  2. Water – As needed for blanching and mixing
  3. Corn flour – 3 tablespoons
  4. Maida (Refined flour) – 2 tablespoons
  5. Chili powder – 1 teaspoon
  6. Oil – As needed for frying cauliflower and for making gravy
  7. Salt – According to taste
  8. Garlic – Few cloves
  9. Chili – 1 or 2
  10. Onion – 1
  11. Capsicum – 1 or 2 depending on size
  12. Tomato sauce – 2 tablespoons
  13. Pepper powder – 1 teaspoon
  14. Maggi Magic cube – 1

Method –

  1. Cut cauliflower into florets. Chop garlic, onion, capsicum and chili finely. Heat a vessel and put water in it. The water should be sufficient for blanching cauliflower florets.
  2. After the water boils, put all cauliflower florets and little salt in it. Cover it for some time. Then remove cover and drain off the water. Keep them aside.
  3. In a large mixing bowl put corn flour, Maida, salt and chili powder. Mix all the ingredients and add water in required amount. Check the consistency of batter.
  4. Put cauliflower florets to this batter and mix well. The batter should neither be thick nor thin. It should coat all cauliflower florets.
  5. Heat a pan and put sufficient oil to it. Add cauliflower florets in batches and fry them. Fry till they become crisp. Keep them aside.
  6. In the same pan, heat oil and put onion to it. Then add garlic, chili, capsicum and fry till the raw smell disappears.
  7. Put salt and pepper powder to it. Fry till they get cooked. Add tomato sauce to it and mix well.
  8. If there is any batter left in the bowl, then add water and Maggi Magic cube to it and mix. If there is no batter left, then mix 1 teaspoon of cornflour and Maggi Magic cube with some water.
  9. Add this to the pan where other ingredients have been sauteed. Mix thoroughly so that a gravy form. Cook till the gravy turns glossy.
  10. Put the fried cauliflower florets to this gravy. Mix very well so that the cauliflower florets get coated with the gravy. Serve it hot.

Tandoori Gobi

It is a tasty dish of Cauliflower Tikka which makes a good starter. You can eat this with any chutney or ketchup.

Ingredients –

  1. Cauliflower – 1
  2. Oil – As required for frying
  3. Salt – According to taste
  4. Water – As needed for blanching
  5. Curd – At least 250 ml
  6. Turmeric powder – 1 teaspoon
  7. Chili powder – 2 teaspoons
  8. Coriander powder – 1 teaspoon
  9. Garam masala – 1 teaspoon
  10. Cumin powder – 1 teaspoon
  11. Kasuri methi – 1 teaspoon
  12. Lemon juice – 1 teaspoon
  13. Garlic – Some cloves
  14. Ginger – A small piece
  15. Chili – 1 or 2
  16. Besan (Gram flour) – Approximately 1 cup

Method –

  1. The quantity of curd and Besan depend on the size of cauliflower that you will use for this dish. Make sure that you use sufficient amount of curd and Besan for making the batter.
  2. Cut cauliflower into florets. Chop garlic, ginger and chili finely. Heat a vessel and put water in it. The water should be sufficient for blanching cauliflower florets.
  3. After the water boils, put all cauliflower florets and little salt in it. Cover it for some time. Then remove cover and drain off the water. Keep them aside.
  4. Take a large mixing bowl and put curd, lemon juice, salt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, kasuri methi, garlic, ginger, chili, Besan and little oil to it.
  5. Mix very well and make sure that all the ingredients have combined. Check the consistency and quantity of this batter.
  6. The batter should be enough to coat all the cauliflower florets. It should neither be too thick nor too thin. Dip all the cauliflower florets in batter.
  7. Mix properly so that cauliflower florets get coated with batter. Refrigerate this for at least 30 minutes so that the flavors get absorbed.
  8. Heat a pan and put sufficient oil to it. Fry the marinated cauliflower florets in batches. Fry till they turn crisp and brown. Remove from pan and keep them aside.
  9. I roasted cauliflower florets on a grill in microwave oven. You can roast them on a grill in gas stove if you want.
  10. Roast the cauliflower florets in batches till they get cooked. Remove from grill and serve them hot.

Chili Gobi

The recipe of Chili Gobi is similar to Gobi Manchurian. Only difference lies in the method. Gobi Manchurian is dry whereas Chili Gobi has gravy. Use more water while mixing with Cornflour and Maggi Magic cube. While mixing all the ingredients in the pan, check that there is enough water content to form gravy.

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