Cauliflower Curry

Ingredients:

• Cauliflower ~ 1
• Onion, chopped fine ~ 1
• Ginger-garlic paste ~ 1 Tbsp.
• Tomato paste ~ 3 Tbsp.
• Sambhar powder, salt ~ to taste
• Turmeric ~ a pinch
• Jeera ~ 1 Tbsp.
• Cilantro ~ for garnish

Steps:

• Separate the cauliflower florets and microwave (place the florets in a microwave container with water just enough to cover the florets, add some salt and turmeric, cover and cook for about 6 minutes) them until done.
• In a skillet, add oil and once hot, add the jeera seeds. Once they crackle, add the chopped onions and saute till done.
• Add the ginger-garlic paste and saute for a couple of minutes until the raw smell disappears.
• Now add in the tomato paste, sambhar powder, salt and mix well, for about a minute or so.
• Add in the cooked cauliflower (drain any excess water), mix well and let it heat up for a couple more minutes.
• Turn off the stove and garnish with chopped cilantro.

Gobi Manchurian

Ingredients:

For the batter:

• All purpose flour ~ enough to make a thick batter that would coat all the cauliflower florets.
• Rice flour ~ 1 Tbsp.
• Corn flour ~ 1 Tbsp.
• Red chili powder ~ to taste
• Salt ~ to taste
• Water ~ to make a thick batter

Other:

• Cauliflower ~ 1
• Onion ~ 1, chopped finely
• Ginger-garlic paste ~ 1 Tbsp.
• Soy Sauce ~ 2 Tbsp.
• Tomato-chili sauce ~ to taste
• Pepper powder ~ to taste
• Spring onions ~ for garnishing

Steps:

• Break the cauliflower into florets and boil them in hot water until half done. This can be done quickly in a microwave by placing the florets with some water in a closed container and keeping it on high for a couple of minutes.
• Make a thick batter with all the ingredient under the “For the batter” section. Dip the florets into the batter until well coated, and deep fry them until cooked thoroughly and golden brown. Place these in a paper towel to remove the excess oil.
• In a pan, saute the onions. Once done add the ginger-garlic paste and saute until the raw smell disappears.
• Now add the tomato chili sauce, soy sauce, pepper powder and salt and saute for about 2 minutes.
• Add the florets and let it remain for a couple more minutes on the stove.
• Garnish it with spring onions.