Cauliflower Ulli Karam

 

            Cauliflower Ulli Karam  is a hot and spicy Andhra style Cauliflower curry. Those who are not a fan of this humble veggie, will definitely fall for this yummy dish. This is a very easy and a quick recipe with appetizing flavors. It goes extremely well with hot steamed rice or chapati. So do give it a try by following the step by step pictorial recipe to prepare this yummy flavorful dish. 

           

• 400 gms. cauliflower florets 
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds 
• 1 onion, sliced
• 6-7 garlic cloves
• 7-8 red chilies
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 3 tbsp. oil
• pinch of asafoetida
• 1 tsp. mustard seeds 
• 1 sprig curry leaves  
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the cauliflower florets along with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat 1 tbsp. oil and sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder and a pinch of salt till they turn slightly brown. 

          Add the tomato and continue to sauté till it is cooked. Keep aside to cool and then grind into a paste. 

          Heat remaining oil and temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the ground paste. Mix well and sauté for a minute. Then add the fried cauliflower. Add salt to taste and combine everything well. Stir fry for 2 minutes.

          When done, switch off the flame and add lime juice and coriander leaves. Serve as a side dish with hot steamed rice or chapatis. 

Heat 1 tbsp. oil & sauté the cauliflower florets along with a pinch of salt & turmeric powder till light brown. Keep aside. 

 Heat 1 tbsp. oil & sauté the onion, red chilies, garlic, coriander seeds, cumin seeds, turmeric powder & a pinch of salt till they turn slightly brown. Add the tomato & sauté till it is cooked. 

            Keep aside to cool & then grind into a paste. 

 Heat remaining oil & temper with mustard seeds, curry leaves & asafoetida. Sauté for a few seconds. 

             Add the ground paste. Mix well & sauté for a minute.

Add the fried cauliflower. Add salt to taste & combine everything well. Stir fry for 2 minutes.

      When done, switch off the flame & add lime juice & coriander leaves. 

          Serve as a side dish with hot steamed rice or chapatis. 

Phoolkophir Paturi (Cauliflower Dum - Bengali Fusion Style)

          Paturi is a traditional Bengali recipe where generally the fish is coated in mustard paste and then steamed. It is cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with my favorite veggie - Cauliflower.

          It is a very simple, easy and an equally yummy dish. As banana leaf was not available, I cooked the cauliflower, mixed with all the mentioned ingredients in a dum style. It is absolutely a fuss-free recipe. This side dish can be relished with plain steamed rice, pulao or chapattis. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. nigella seeds (kalonji)
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, chopped
• 1/2 tsp. cumin powder
• 1-2 tbsp. + 1 tsp. mustard oil
• 1-2 tbsp. kasundi / mustard sauce
• handful of coriander leaves, chopped (leave some to garnish)

          In a pan, mix together all the above mentioned ingredients. Cover and cook on a medium flame till it is done. Sprinkle some water at intervals. 

          When the veggies are soft, switch off the flame. Add the remaining coriander leaves and mustard oil. Serve as a side dish with either rice or chapattis.

                      In a pan, mix all the ingredients. Cover & cook on a med flame till done. 
                      Sprinkle some water at intervals. 

                      When veggies are soft, switch off flame. Add remaining coriander leaves
                      & mustard oil. 

                                  Serve as a side dish with either rice or chapattis.

Shorshe Phulkophi (Mustard Cauliflower Curry - Bengali Style)

          Here is a simple, delicious and a traditional Bengali style cauliflower curry flavored with mustard paste. It is a no onion - no garlic curry and is cooked in a dum style with minimum of ingredients. Poppy seeds paste also can be added if preferred. This is an old family recipe that I learnt from my late mom and I love having it with hot steamed rice. It goes well with chapattis too. 

          This is an awesome dish to spice up your day. The relishing flavors, the appealing texture and the amazing aroma is just mouth watering and tempting. It does not take too long to dish out this homemade delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• salt to taste
• 1/2 tsp. turmeric powder
• 2-3 green chilies, slit
• 1-2 tbsp. mustard seeds / kasundi (bottled mustard paste)
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 2-3 tbsp. coriander leaves, chopped

          If using mustard seeds, soak it in water for 15-20 minutes. Then grind it along with a pinch of turmeric powder and salt into a smooth paste.

          Now in a bowl, mix together the cauliflower florets, salt, turmeric powder and the ground paste. Marinate for 10-15 minutes.

          Heat oil in a pan and temper with the kalonji. Sauté for a few seconds and then add the marinated cauliflower and the green chilies.

          Cover and cook on a low flame by stirring and sprinkling water at intervals. Cook till the cauliflower turns soft. 

          When done, add the coriander leaves and mix well. Serve with steamed rice or with chapattis.

                   Mix together cauliflower florets, salt, turmeric powder & ground paste. 
                   Marinate for 10-15 minutes.

                     Heat oil & temper with kalonji. Sauté & add marinated cauliflower &
                     green chilies. Cover & cook by stirring & sprinkling water at intervals.
                     Cook till cauliflower turns soft. 

                                When done, add coriander leaves & mix well. 

                                  Serve with plain steamed rice or with chapattis.

Spicy Cauliflower Stir Fry

          Cauliflower is one of my favorite veggie and I can have it in any form. So today I made a simple and an easy side dish, to go with any Indian bread or rice preparation. Spicy and delicious, it can also be served as a Frankie, wrapped in a roti / paratha along with some sliced onion, lettuce and any sauce / mayo of your choice. So check out the step by step pictorial recipe to prepare it.

• 1 medium size cauliflower, cut into florets
• 2-3 tbsp. oil
• 1 tsp ghee
• 1 dry red chili, broken
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 2 onions
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 & 1/2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• coriander leaves and green chili to garnish

          Heat oil in a pan and temper with mustard seeds, cumin seeds, fenugreek seeds and dry red chili. After it stops spluttering, add the asafoetida, ginger and garlic. 

           Fry till they changes colour. Then add the onions and curry leaves. Continue to fry on a low fame till light brown. 

          Add the tomatoes. Cover and cook till it is mashed. Add all the dry spices and mix well. Add the cauliflower and combine everything well.

          Cover and cook on a low flame till they turns soft. Sprinkle some water if necessary. When done,  garnish with coriander leaves and green chilies.

                    Heat oil & temper with mustard seeds, cumin seeds, fenugreek seeds &
                    dry red chili. Sauté for a few seconds.

                           After it stops spluttering, add asafoetida, ginger & garlic. Sauté.

                                  Then add onion & curry leaves. Fry till light brown.

                                  Add tomatoes.

                                  Cover & cook on a low flame till they turns soft.

                                 Add all dry spices & mix well.

                                  Add cauliflower florets & give it a stir to combine well.

                     Cover & cook on a low flame till done. Sprinkle some water if necessary.

                                  Switch off the flame when done.

                   Garnish with coriander leaves & green chilies. Serve as a side dish with
                   either rice or chapattis.

Chingri diye Aloo Phulkophir Torkari (Cauliflower-Potato Curry with Prawns - Bong style)

         This is a traditional Cauliflower-Potato-Peas Curry prepared in the Bengali style. I added some prawns for a non-veg. version. You can easily omit it and replace with some fried mangodi (dried lentil dumplings). This is a dry preparation which goes well with either chapatti, paratha or poori.

          This simple and yummy curry is very commonly prepared in most of the Bengali households. In this version of mine I omitted onions. However, you may add according to individual preference. Do cook in mustard oil and also do not forget to add some ghee towards the end for an authentic flavour.
       

• 1 medium size cauliflower, cut into florets
• 1 potato, cubed
• 1/2 cup green peas 
• 1/2 cup prawns, shelled & deveined
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/2 tsp. cumin seeds
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee
• 1 tbsp. coriander leaves

          Heat oil in a pan and sauté the prawns for a few seconds till it changes colour. Drain and keep aside.

          Mix the ginger-garlic paste, tomato paste and all the dry spices, except salt with 2-3 tbsp. water into a paste and keep aside.

          Temper the same oil with cinnamon, cardamoms, cloves and cumin seeds. After it stops spluttering add the potatoes and fry till light brown.

          Now add the spice paste and sauté till the oil separates. Add the cauliflower florets, green peas and salt. Sauté till it is well mixed with the masala.

          Add 1/2 - 1 cup water and simmer, covered on a low flame. When it is 3/4 done, add the sautéed prawns and cook further till done. Then add the ghee and mix well. Serve, garnished with coriander leaves.

Note - The cauliflower florets can be shallow fried till it turns slight brownish in colour before the actual cooking. This increases the taste. But I omitted this procedure as I wanted to use as little oil as possible.

Cauliflower in Cashew Nut Gravy

          Cauliflower cooked in cashew paste and yoghurt in low flame to perfection is a yummy side dish. Now this dish can be prepared - restaurant style, minus the oodles of oil and cream. 

          With a generous helping of yoghurt, few cashew nuts and the usual spices, a delicious dish can be prepared in your own kitchen. This creamy side dish can be relished with any type of Indian bread or rice. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1 med. Cauliflower, cut into florets
• 3 tbsp. oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt
• 2 tbsp. cashew paste
• 1 tbsp. coriander leaves, chopped
• few roasted cashew nuts 

          Heat 1 tbsp. oil in a non-stick pan and sauté the florets till light brown. Keep aside. 
         
          Heat the remaining oil and temper with cumin seeds and bay leaf.  After it stops sizzling, add the onions and stir fry till light golden in colour.

           Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil leaves the sides of the pan.

          Then add the fried cauliflower and sauté till well combined  with all the masalas. 

          Continue to cook, covered, on a low flame with a sprinkle of some water for 2-3 minutes or till the cauliflowers are soft.

          Add the yoghurt and the cashew nut paste and give it a stir. Simmer till the gravy turns slightly thick. Add coriander leaves. 

          Garnish with cashew nuts and mint and serve as a side dish with chapattis, parathas, phulkas or rice.

     Heat 1 tbsp. oil in a non-stick pan & saute the florets till light brown. 
         

     Heat the remaining oil & temper with cumin seeds & bay leaf.  

     After it stops sizzling, add onions & stir fry till light golden in colour.

    Add ginger-garlic paste, tomato paste & all dry spices mixed with              some water. Sauté till the oil leaves the sides of the pan.

   Add fried cauliflower & saute till well combined with all the               masalas. Cook, covered, on a low flame till the cauliflowers are soft.

Add yoghurt & cashew nut paste & give it a stir. Simmer till the gravy turns slightly thick. 

     Add coriander leaves.

            Garnish with cashew nuts and mint & serve as a side dish with                       chapatis, parathas, phulkas or rice.