Showing posts with label Cauliflower. Show all posts
Showing posts with label Cauliflower. Show all posts

March 2, 2015

Phool gobi ani mod aleli mugachi bhaji recipe - Cauliflower and sprouted green grams sabzi

cauliflower and sprouted moong bhaji in a serving plate
Phool gobi ani mod aleli mugachi bhaji recipe - A simple and healthy sabzi prepared with sprouted green grams and cauliflower to pair with chapti and rice with curry. I have used Maharashtrian kala masala to infuse the mild spice flavour in this bhaji. But you can also use garam masala instead of  kala masla if you don't have it. This bhaji is a nice accompaniment to Indian flat breads. You can carry it in the lunch box. Try out this delicious and healthy bhaji.

Cauliflower and Sprouted Green Grams Sabzi

Prep time : 15 mins
Cook time : 15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Sevres 2
Author : Vidya Chandrahas

  • 2 cups cauliflower florets
  • 2 cups sprouted green grams, husked
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp chilly powder
  • 1 tsp kala masala ( or garam masala)
  • 1/2 tsp coriander seeds powder (optional)
  • 1/4 tsp jeera powder (optional)
  • 1/2 tsp turmeric powder
  • Salt to taste

For the tempering
  • 3 tbsp oil
  • A pinch of asafoetida / hing
  • A pinch of cumin seeds / jeera
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 4 - 5 broken red chillies

  1. Clean the cauliflower florets and wash them thoroughly under running water. Drain and set aside. 
  2. Soak the sprouted green grams in sufficient water for half an hour. 
  3. Separate the husks by gently rubbing the sprouted green grams, keeping the sprouts intact. Drain and set aside. 
  4. In a pan heat the oil and add the mustard seeds, cumin seeds and asafoetida. Allow them to crackle. 
  5. Add the red chillies and curry leaves. Saute for  few seconds. Add the garlic and saute till aromatic. 
  6. Add the cumin seeds powder, coriander seeds powder, turmeric powder, chilly powder and saute for few seconds. 
  7. Add the onions, and saute for a minute. Add the cauliflower florets and husked sprouted green grams.  
  8. Add the kala masala and salt. Stir to combine. Add a cup of water and mix well to combine. 
  9. Cook covered on low flame till the cauliflower and sprouted green grams become very soft. Further simmer till the bhaji dries up. 
  10. Remove the pan from the flame. Serve the phool gobi ani mod aleli mugachi bhaji hot as a side dish with roti, phulka or chapathi and hot steamed rice with curry.
Cauliflower and sprouted moong sabzi image

January 7, 2015

Phool gobi matar aloo ki sabzi recipe - How to make cauliflower green peas potato bhaji

Sabzi in a pan
Matar, aloo, gobi sabzi recipe - If  I am not pre-plan for next day morning breakfast, I don't  think too much. I just make some quick sabzi and chapatis. That saves my energy and time. Cauliflower is one such vegetable that cooks very fast and you don't need  to wait hours together. Fresh and clean cauliflower is our favorite vegetable too.  

Cauliflower is a vegetable that is available throughout the year and you can prepare so many dishes with it.  This sabzi is definitely a healthier version and it was tasty too. It goes really well with chapthis, rotis, and rice with curry. I have added potatoes and green peas to this sabzi which has turned out to be a  delicious combination. 

Some other sabzi recipes you might like in this space

Phool Gobi Matar Aloo ki Sabzi

Prep time : 15 mins
Cook time :15 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients (1 cup = 250 ml)
  • 2 cups cauliflower florets
  • 1 cup green peas / matar
  • 1 potato, peeled, cubed
  • 2 tomatoes. chopped
  • A fistful of chopped cilantro
  • 2 onions, finely chopped
  • 1 tsp ginger - garlic paste
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin / jeera powder
  • 1 tsp chilli powder
  • 1/2 tsp kashmiri chilli powder (optional)
  • 1/2 tsp turmeric powder
  • 1 heaped tsp of garam masala
  • 6 tbsp oil
  • Salt to taste

For the tempering
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds / jeera
  • 1 green chilli, chopped
  • 2 dry red chillies
  • 7-8 curry leaves
  • A generous pinch of asafoetida

  1. Separate the florets and put them in warm salt water, keep aside for 10 minutes. Drain and wash the florets thoroughly under running water, pat dry and set aside. 
  2. Heat the oil in a non stick pan on medium flame and add the mustard seeds. When the mustard seeds starts spluttering, add the cumin seeds,  green chillies, red chillies and curry leaves. Saute for few seconds, add the hing and saute for a while. 
  3. Add the chopped onions, ginger garlic paste and saute till the onions are translucent. add the cumin seeds powder, coriander seeds powder, chilli powder, kashminri red chilli powder and turmeric powder. Saute till the raw smell disappears.  
  4. Add the tomatoes, green peas, potatoes, cauliflower florets and coriander leaves. Stir to combine and cook covered till all the vegetables become soft. Stir in between and sprinkle some water on it if required. 
  5. Once the vegetables become soft and tender, add the garam masala and salt. Mix well and further saute for a minute stirring in between. Serve hot.
sabzi in a serving pan

October 7, 2014

Mix vegetable korma ( kurma ) - How to make vegetable korma

veg kurma in a plate
Vegetable korma recipe - Vegetable korma is a delicious side dish for parathas, theplas, other Indian flat breads, ghee rice and jeera rice, prepared in North India. Being a tempting dish, this is an ideal side dish to prepare for small parties or weekend treat. The procedure I have posted here is very easy to make with easily available ingredients in kitchen.

This korma is prepared using variety of vegetables. So, it is healthy too.I have used onions, tomatoes, cauliflower, baby corn, carrots, potatoes and beans. Along with these vegetables you can also add other soft vegetables like broccoli, green peas, ivy gourd and zucchini. Do try this delectable vegetable korma as side dish for your favorite Indian rotis or pulaos and I am sure you will enjoy it.

Preparation time - 20 minutes
Cooking time 20 minutes
Serves 4


  • 2 carrots
  • 1 large potato
  • 1 cup chopped beans
  • 1 cup cauliflower florets
  • 10 baby corns
  • 1 ½ tbsp oil
  • 2 tsp chilli powder
  • Chopped cilantro
  • Salt to taste

To grind
  • 2 large onions, grated
  • 2 medium tomatoes, grated
  • 2½ tbsp dry coconut
  • 1 tbsp poppy seeds / khus khus
  • 10 - 12 cashew nuts
  • 1/6 tsp methi seeds
  • 4 lavang / cloves
  • 1/6" piece cinnamon
  • 1 green cardamom
  • 3 - 4 tsp chilli powder
  • 1/2 tsp turmeric powder / haldi
  • 1/2 tsp garam masala

Soak the poppy seeds for 15 minutes and keep it aside.Fry the lavang, dalchini and methi seeds in little oil and set aside.


1.  Wash and chop the beans and baby corns. Separate the  cauliflower florets and wash them. Wash and peel the potato and carrots. Cut them into cubes.
chopped vegetables for  veg kurma

2.  Transfer the chopped vegetables to a pan and add enough water. Bring it to boil and cook till all the vegetables become soft. Once done, remove from the heat and keep it aside.
boiled veggies for kurma

3.  Heat the oil in a pan and add the grated onions. Saute till the onions are translucent.
fried onions to make veg kurma

4.  Add the grated tomatoes to the onions and saute for 2 - 3 minutes. Cook covered on low flametill the tomatoes and onion become soft.
tomatoes added to make kurma

5.  Add the chilli powder, garam masala and turmeric powder to the onion tomato mixture and saute on low flame for a minute. Remove the pan from the heat and allow the mixture to cool.
masala added to onion tomato mixture

6.  Once it becomes cool, add the fried lavang, dalchini and methi seeds. Add the cardamom, soaked poppy seeds and cashew nuts. Grind this mixture to a smooth paste using very little water.
masala paste to make kurma

7.  Transfer this masala paste to a pan. Add the vegetable stock and make a thick pouring consistency gravy.
masala transfered in a kadai

8.  Add the boiled vegetables and salt. Keep this pan on medium flame and bring it to boil.
boiled vegetables added

9.  Simmer till you get the desired consistency and remove from the heat. Add the chopped coriander leaves and mix well.
chopped cilantro added

10.  Serve hot with parathas, theplas, naan, roti, bread, chapati, phulka, steamed rice, jeera rice, ghee rice and pulavs.
cilantro mixed

vegetable kurma ready to serve

May 14, 2014

Phool gobi batatyachi bhaji recipe - How to make cauliflower potato sabzi

Sabzi in a serving bowl
Cauliflower and potato bhaji recipe - Today I am going to share a very simple and easy to prepare cauliflower potato bhaji  recipe. Cauliflower bhaji can be made with variations. You can use green peas in combination with it to make a very delicious side dish. Variety of dishes such as  gobi manchurian, paratha, pakoda can be prepared by using cauliflower. This bhaji can be prepared within few minutes in morning rush.

Preparation time 10 minutes
Cooking time 10 minutes
Yield - serves 2

  • 1 large potato
  • 2 cups cauliflower florets
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp kala masala ( or garam masala )
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • A generous pinch of asafoetida
  • 2 - 3 tbsp oil
  • Salt as required

  1. Wash and peel the potato. Cut it into small cubes and set aside. Separate the cauliflower florets and sprinkle some salt on it. Keep it aside for 5 minutes. Wash thoroughly and pat dry. 
  2. Heat the oil in a pan. Add the mustard seeds and allow to splutter. Add the cumin seeds and asafoetida, saute till aromatic. Add the chilly powder and turmeric powder. Saute for few seconds.
  3. Add the potato and fry for 2 minutes. Add the cauliflower florets and saute for 1 minute.
  4. Add the kala masala  or garam masala and salt. Stir to combine. 
  5. Pour 1/2 cup of water and cook covered on low flame till the potato and cauliflower become soft and the bhaji become dry. Stir in between to prevent it from burning. 
  6. When done, remove from the flame, garnish with cilantro and serve hot as a side dish.
sabzi ready to serve

May 13, 2014

Stuffed paneer cauliflower potato paratha recipe - How to make stuffed paneer batata cauliflower paratha

paratha in a serving plate
Stuffed paneer, cauliflower, potato paratha recipe - Most of the time, I end up in making parathas either for breakfast or lunch. I am always keen to make parathas and happily make them because these contain some vegetables which is essential for nourishment and satiation. Paneer  cauliflower paratha is a star dish, both the combination create creamy texture, rich and higher in taste if compared to other vegetable parathas.  Hence this is an ideal party dish too. Anyway, I had prepared this for our breakfast. Being a bit heavy on stomach, I compensate with a light lunch and manage the calories for the day. 

Preparation time 25 minutes
Cooking time 25 minutes
Makes  9 parathas

  • 1 ½ cups wheat flour
  • Salt

For the filling
  • 200 grams cauliflower
  • 2 medium potatoes, boiled
  • 1/2 cup paneer, grated
  • 1 onion, grated
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder (1/2 tsp will do)
  • 1/2 tsp cumin seeds powder
  • 1/2  tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tbsp ginger garlic paste
  • 1/4 cup chopped fresh corianders
  • Salt to taste
  • Oil or ghee

  1. Boil the potatoes until they are soft. Peel and grate the boiled potatoes.
  2. Chop off the cauliflower  leaves and hard stems. Separate the florets along with soft stem and clean it. 
  3. Wash these florets thoroughly under running water. Put them in salt water for 5 minutes and remove. Grate them using a grater and set aside. 
  4. Grate the onion and set aside. 
  5. Grate the paneer and set aside.
  6. Take 1 ½ cups of wheat flour, add salt and knead it to a stiff but soft dough. Keep it covered till you prepare the  filling.


1.  Heat 1/2  tbsp of oil in a pan, add the grated onion and fry till the onions turn light brown. Add ginger and garlic paste and fry until raw smell disappears.

2.  Add grated cauliflower, saute for a while, cook covered on low flame till the cauliflower becomes soft and tender..
3.  Add the grated paneer and stir to combine. Add the coriander powder, cumin powder, and saute for a while. Add the chilli powder, turmeric powder, garam masala and stir to combine.
4.  Add grated potato and salt. Stir nicely and cook covered on low flame for 2 minutes, stir in between to prevent burning. Remove from the heat and cool it.
5.  Once the filling mixture cools, add the chopped coriander leaves and mix them with a spoon to combine well.
 filling to make paratha

6.   Divide the filling into 9 equal portions, shape them into round balls and  set aside.
filling divided into balls

7.  Take the above prepared wheat flour dough ball and  roll it in wheat flour. Place it on a chapathi board and roll out to a thick small roti. 

8.  Place one filling mixture portion over the roti.
rolled dough and place the filling
9.  Seal the edges lifting at the top to cover the filling as shown in the picture below.
fold in the edges

 10.  Twist the tip as shown below.
twist the tip

11.  Then roll this sealed dough ball into wheat flour and flatten it.
flatten it

12.  Roll out to a medium thick paratha, using some wheat flour.
 rool out he paratha

13.  Shallow fry it on medium heat with 1/4 tsp ghee till the  light brown spot appears from both sides. 

14.  Serve hot with raitas, yogurt and pickles. We enjoyed it with carrot capsicum raita and green chilli pickle.
shallow fry the paratha