Broccoli and Cauliflower Sabzi

Prep Time:10 m      Cook Time:15 m

Serves:2

Ingredients

Broccoli Florets      - 1/2 cup

Cauliflower Florets - 1/2 cup

Onion                      - 1(sliced)

Green Chilli            - 3

Cumin Seeds           - 1/4 tsp

Tomato                   - 1

Turmeric Powder    - 1/4 tsp

Mustard Seeds        - to splutter

Curry Leaves          - a sprig

Gram Dal Powder   - 1 tblsp heaped (powdered pottu kadalai)

Salt                        - as needed

Method

• Place the florets in a pan of salted boiling water for five to eight minutes.Drain the water and set aside.
  
• Heat oil in a pan,splutter mustard seeds,cumin seeds,add curry leaves,onion,little salt and saute.
                      
  
• Add tomatoes and turmeric powder.Saute this for a while till tomatoes are mushy,then add required water and salt.
                            
  
• Now mix gram dal powder(powdered pottu kadalai) in water without any lumps and add it to the pan.Let this cook for five minutes and then add the florets chopped into bite sizes into the gravy.Cook for further three minutes and serve with chappathi.
                          
                         
  

Little Words

• Any one of the veggies can also be used.
• A quick and easy recipe and it goes well with dosa,poori,chappathi...

Gobi Paratha

Stuffed parathas are a boon when nothing comes into my mind  about side dishes.And this gobi paratha is really so yummy which goes well with some curd and onions.

Prep Time:20 m     Cook Time:15 m

Makes:6

Ingredients

Wheat Flour       - 1 cup

Cauliflower         - 1 cup(grated)

Chilli Powder      - 1/2 tsp

Turmeric Powder -1/4 tsp

Cumin Powder    - 1/2 tsp

Salt                    - as required

Ghee/Oil            - to grease

Method

• Add little salt and water to the flour and knead into a soft dough and set aside.Meanwhile add the cauliflower florets to salted boiling water for five minutes and drain.Grate this using a fine grater.
     
• Squeeze out the excess water from the cauliflower and add the spice powders,salt and mix them well.
     
• Now divide the dough into six portions.Take one portion and roll it slightly.Place the stuffing inside which is almost of the same size as the dough.Cover it nicely and pinch off any excess dough.Now roll this stuffed paratha gently by dusting generous amounts of flour as the cauliflower is watery since blanched in water.Place this on a hot tawa.Turn the other side and then apply ghee or oil.Cook both sides and serve with spiced curd.
                                  
                               
                          
                               
                               
  

Little Words

• Add little ghee to the flour while kneading if desired.
• Dust in flour so that even if the cauliflower is leaving out water it won't stick to the rolling pin.
• Ideal for lunch boxes and easy to pack while travelling.
• Add chilli powder and cumin powder to the curd.

Cauliflower Roast

Prep Time:5 m       Cook Time:20 m

Serves:2

Ingredients

Cauliflower         - 1 flower

Chilli Powder      - 1 tsp

Coriander Leaves - to garnish

Salt                     - as required

Oil                      - 1 tblsp

Method

• Separate the cauliflower into small florets.Bring a vessel of water to boil and add little salt.Drop the cauliflower florets in this salted boiling water for five to eight minutes and then drain.
     
• Heat oil in a pan and add the cauliflower florets and saute for two to three minutes.Add little salt,chilli powder and cumin powder and give it a toss.Garnish with coriander leaves and serve.
                             
                             
   

Little Words

• Sprinkle little water after adding chilli powder to avoid burning.
• A nice combo for curd rice,rasam,sambar..

Gobi Manchurian

Ingredients

Cauliflower            - 1 flower(medium sized)

Plain Flour             - 1/2 cup

Corn Flour             - 2 tblsp 

Ginger Garlic Paste - 1 tblsp

Soy Sauce              - 1tblsp 

Chilli Sauce             - 2 tsp

Green Chilli             - 1(optional)

Sugar                      - 1/2 tsp

Spring Onion           - 2 (chopped finely)

Onion                      - 1

Salt                         - to taste

Oil                          - to deep fry

Method

• Cut the cauliflower into small florets and place in a pan of salted boiling water for ten minutes and drain the water.
     
• In a bowl mix plain flour,corn flour,one teaspoon ginger garlic paste,one teaspoon each of soy sauce and chilli sauce, salt and make a thin batter by adding water.
     
• Dip the gobi florets in the batter and deep fry in hot oil till golden brown in a medium flame and drain on a kitchen towel to remove excess oil.
                                    
     
• Heat oil in a frying pan,add slit green chilli,onions,white portion of spring onion and saute for a while.Add ginger garlic paste,half of the green portion of spring onion,chilli sauce and soy sauce,sugar,little salt and let this cook for five minutes adding little water.Then toss the fried florets into this.
                                 
     
• Garnish with spring onions and serve.
     

Little Words

• Green chilli sauce or red chilli sauce can be used.
• Make a not too thick or thin batter.
• Make the sauce just before serving or else it may become soggy.