Gobi Masala Maggi Noodles Recipe / Cauliflower Maggi Masala Noodles

Cauliflower Maggi Masala Noodles

Ingredients
Cauliflower cut into tiny florets - 1 cup
Maggi masala instant noodles with given taste maker - 2 packs
Onion chopped small - 1 no
Tomato chopped small - 1 no
Ginger and Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves chopped - few tbsp
Cinnamon stick - 1/2"
Cloves - 2
Cardamom - 2
Oil - 2 tbsp
Salt to taste
Water - as per maggi noodles pack instructions + 1/4 cup

Gobi Masala Maggi Noodles

Method
1. Heat oil in a pan, add cloves, cinnamon and cardamom, sauté for few seconds. Add chopped onion and curry leaves, sauté for a minute until onions are soft.
2. Add ginger & garlic paste and sauté until raw smell leaves.
3. Add the cauliflower florets to the pan and sauté for a minute.
4. Now add the tomatoes to the pan and sauté until tomatoes are soft.
5. Next add the turmeric powder, red chilli powder, garam masala powder, maggi masala taste make and few pinch of salt to pan, sauté for few minutes.
6. Add 1/4 cup water to the pan, simmer and cook cauliflower covered for 2 minutes on medium flame.
7. Once cauliflower are tender, add required water to the pan as given per the maggi noodles pack instruction and bring to boil.
8. When it starts boiling, break and add the maggi noodles to the pan, stir and cook until maggi noodles are tender and water dried.
9. Garnish Gobi masala maggi noodles with chopped coriander leaves and serve.

Maggi Noodles Recipes

Gobi Paratha / Cauliflower Paratha

Gobi Paratha

Ingredients for the dough
Wheat flour / Atta - 1 and 1/2 cups
Water to knead dough( approx 1 and 1/4 cup)
Some extra flour to dust and roll paratha
Salt - 3/4 tsp
Ghee - 2 tsp

Ingredients for Cauliflower stuffing
Grated cauliflower - 2 cups
Finely minced green chilli - 1 no ( optional)
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/4 tsp
Kasuri methi / dried fenugreek leaves - 1 tsp
Roasted and crushed coriander seeds - 1 tsp
Salt to taste
Sugar - 1/4 tsp ( optional)
Butter / ghee - 1 tsp

Cauliflower Paratha

Method
1. To prepare paratha dough: combine wheat flour, salt, ghee and water in a bowl. Knead for 10 mins to get a soft and smooth dough( the dough should not be tight) and set aside for at least 30 mins.
2. To prepare stuffing: heat ghee in a pan, add grated cauliflower and minced green chillies, sauté for few seconds. Add red chilli powder, garam masala powder, cumin powder, crushed coriander seeds, crushed kauri methi, sugar and salt to the cauliflower in the pan. Stir well and cook covered on low heat until grated cauliflower is tender at the same time dry. Allow the cauliflower stuffing to cool.
3. Divide the paratha dough into equal sized balls, flatten each dough and roll out into thin and even circles dusting with flour.
4. Spread the prepared cauliflower stuffing on a rolled dough, cover with another rolled dough and seal the edges tightly. Slightly roll on top of the stuffed paratha but make
sure the stuffing doesn't comes out.
5. Heat pan or griddle and place the stuffed paratha, smear ghee around paratha and cook on both sides until golden brown in color on low heat.
Serve hot stuffed paratha with raita and green chilli pickle.

Gobi Paratha Recipe

Broccoli Parmesan Pasta

Broccoli Spaghetti

Ingredients

Spaghetti ( cooked in salted water) – 2 cups

Broccoli florets ( par-boiled) – 1 cup

Garlic cloves ( minced) – 2 nos

Parmesan cheese ( grated) – ½ cup

Dried Red chilli – 2 nos

Butter – 2 tbsp

Salt to taste

Broccoli Parmesan Pasta

Method

1 1. Heat butter in a pan, when butter starts to melt add garlic cloves and red chili, sauté for few seconds.

2 2. Add par-boiled broccoli and spaghetti to the pan, toss well until butter is well coated. Sprinkle few pinch of salt if required.

3 3. Sprinkle parmesan cheese on the pasta and serve.

Broccoli Pasta

Cauliflower chops - Hotel Style

Cauliflower Chops Hotel Style

This cauliflower kurma aka cauliflower chops in some hotels is a perfect side dish for chappati, parotta and idiyappam varieties.

Ingredients

Cauliflower florets coarsely chopped - 2 cups

Onion medium sized chopped - 1/2 no

Tomato medium sized chopped - 1/2 no

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Salt to taste

Cumin seeds - 1/4 tsp

Oil - 4 tbsp

Water required

Coconut Masala

(Grind below ingredients to fine paste adding little water)

Shredded coconut - 1/4 cup

Green chillies - 3 to 4 nos

Aniseed / Sombu - 1 tbsp

Method

Heat oil in a pan, add cumin seeds to the oil in low heat and allow to crackle. Increase heat add onion, cauliflower and tomato one by one and saute for 3 mins. Once cauliflower is sauted well, add red chilli powder, turmeric powder, coriander powder and required water to the pan. Mix well and bring the cauliflower to boil, cover pan with lid and cook on low heat for 5 mins. When the cauliflower is tender add the ground coconut paste and required salt to the cauliflower and mix well. Again cover pan with lid and cook until the gravy slightly thickens. Serve hot cauliflower chops with chapati, parotta etc.

Cauiflower Kurma

Cauliflower fritters( Gobi fries)- Kids Lunch box recipes Indian

Cauliflower Pakoda

Ingredients

Cauliflower( separate into tiny florets)- 10 nos

All purpose flour- 2 tbsp

Cornflour- 2 tbsp

Rice flour- 1 tbsp

Red chilli powder- 1/2 tsp

Light soya sauce- 1/2 tsp

Salt to taste

Water- few tbsp

Oil to deep fry

Kids Snack Ideas- Cauliflower Fritters

Method

Heat oil in a pan to deep fry.

In a small bowl add the flours, red chilli powder, light soya sauce, red food color, required salt and water. Whisk everything well until thin batter is formed.

Dip each tiny cauliflower florets in the batter, shake excess batter and drop into hot oil. Repeat with rest of the florets.

Deep fry them until golden brown and crisp.

Serve with dip of your choice

Gobi Chettinad/ Cauliflower Chettinad Recipe

This yet another delicious dish from my chettinad kitchen. This restaurant style Chettinad Gobi recipe goes well with pulao, roti or with steamed rice.

Gobi Chettinad

Ingredients

Cauliflower medium-1 no

Onion large sliced-2 nos

Tomato medium chopped-2 nos

Garlic cloves sliced-2 nos

Ginger and Garlic paste- 2 tbsp

Curry leaves and coriander leaves- few

Fennel seeds-1 tsp

Turmeric powder-1/4 tsp

Oil required 

Salt to taste

Masala paste

(Roast and grind below ingredients to fine 

paste with few tbsp water)

Whole dry red chilli-7 nos

Fennel seeds/ Sombu-2 tbsp

Cumin seeds/ Jeera-1 tbsp

Grated fresh coconut-3 tbsp

Cinnamon-1" stick

Cardamom-2 nos

Cloves-4 nos

Cauliflower Chettinad

Method

Separate cauliflower into florets, boil in hot water, cook until firm or for 3 mins, drain the florets and allow to cool. Grind the masala paste and set aside. Heat oil in a pan when hot add the fennel seeds and allow to splutter. Now add the chopped onion and garlic, fry for few secs. Add the ground masala paste, turmeric powder and required salt. Fry the masala 

paste on low heat until oil seprates on sides of pan. Next add 1/4 water to the pan 

and bring the gravy to boil. When the gravy slightly thickness add the boiled cauliflower and mix well so the masala coats well on the cauliflower and cook till semi dry. Finally garnish with curry and coriander leaves and serve hot.

Tips

Either cauliflower florets can be boiled or deep fried before adding to the gravy.

I have used Kashmiri red chilli instead of whole dry chilli this recipe to get bright red color. 

If using Kashmiri red chilli, soak chillis in 2 tbsp hot water before grinding.

This Gobi Chettinad is a semi dry dish if more gravy is needed, add more coconut and 1 tbsp roasted kuskus while grinding masala paste.

Chettinad Gobi Fry

Gobi Lollipop/ Cauliflower Lollipops Recipe

Gobi Lollipop Recipe

Ingredients

Cauliflower florets with long steam- 14 piece

Maida/ All purpose flour- 1/4 cup

Corn flour- 1/4 cup

Rice flour- 2 tbsp

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp( +/- to taste)

Lemon juice- 1 tsp

Ajinomoto- few pinch

Cooking soda/ Baking soda- few pinch 

Kesar/ Red food color- little( optional)

Salt to taste

Water required

Oil to deep fry.

Cauliflower Lollipop

Method

Add cauliflower florets to the boiling water and cook until half done. 

Drain the half cooked cauliflower florets, pat dry and set aside.

In a bowl combine ginger and garlic paste, red chilli powder, lemon juice, ajinomoto, red food color. Mix everything well and to this mixture add maida flour, cornflour, rice flour, cooking soda, salt and few tbsp water. 

Again mix everything well to get smooth and lump free batter( like bajji/ pakora batter). Heat oil in a pan to deep fry, when oil is hot take a cauliflower floret, hold the long stem and dip completely in prepared batter and drop it into hot oil. Do the same with rest of cauliflower florets and deep fry them until crispy and golden brown. Cover the cauliflower florets long stem with foil paper and serve hot.

 This is a ideal snack/ finger food for get together, kids party and for cocktail parties.

Fried Gobi

Gobi Manchurian Recipe/ Cauliflower Manchurian Dry.

Ingredients for fried Gobi/ Cauliflower

Cauliflower florets- 2 cup

Maida/ All purpose flour- 3tbsp

Corn flour- 3tbsp

Rice flour- 3tbsp

Baking soda- 1/4 tsp

Red chilli powder- 1tsp

Ginger and Garlic paste- 1/2tsp

Salt to taste

Oil to deep fry

Sauce Ingredients

Onion large( minced)- 1

Garlic cloves( minced)- 6

Ginger( minced)- 2"

Green chilli( chopped)- 1

Green bell pepper/ Capsicum( diced)- 1 cup

Green onions( chopped)- 3tbsp

Coriander( chopped)- 3tbsp

Ginger and Garlic paste- 1tsp

Red chilli powder - 1 tsp

Soy sauce- 1 tsp

Tomato sauce- 1 tsp

Sugar- 1/4 tsp

Salt to taste

Oil- 2 tbsp

Method

In a bowl add maida, cornflour, rice flour, baking soda, red chilli powder, ginger and garlic

 paste and required salt. Mix well and make a semi thick batter by adding very little water to the dry ingredients. Heat oil in a pan to deep fry, when oil is smoking hot, pick a cauliflower floret dip it in the prepared batter( make sure the floret is well coated with batter) and drop it in the hot oil. Do with rest of the cauliflower florets and fry the cauliflower florets until golden brown and crisp. Next heat 2 tbsp oil in a sauce pan, when oil is hot add the onions, green chillis, capsicum, garlic and ginger. Sauté them for couple of mins and add the ginger and garlic paste, fry the ginger and garlic paste until the raw smell leaves. Now reduce the heat and add the red chilli powder, soy sauce, tomato sauce, sugar, required salt and tbsp of water. Cook the sauces for few mins and add the fried cauliflower florets to the sauce. Stir well so that the onion and sauce mixture is well coated on the cauliflower florets. Finally add the chopped green onions and coriander leaves and mix well. Serve hot Gobi Manchurian with Fried rice, Noodles, Pulao or Roti.

Cauliflower and Broccoli Clear Soup

Ingredients

Cauliflower bite size florets- 1 cups

Broccoli bite size florets- 1 cups

Garlic cloves sliced- 2

Chicken stock/ Vegetable stock- 4 cups

White pepper and salt to taste

Hot sauce- few drops( optional)

Method

In a large pot or pan add cauliflower florets, broccoli florets, garlic cloves and stock. Bring the pan to heat and boil the soup for couple of minutes until the vegetables are 3/4th cooked( make sure vegetables retain their crunchiness). Transfer the hot soup to soup bowls season with salt and pepper and enjoy. If you need more heat to the soup add dash of hot sauce.

Grilled Chicken and Broccoli Salad.

Step 1.

Ingredients for Grilled Chicken

( I used McCormick-Garlic Lime Chicken Fajitas recipe.)

Chicken tenderloins-400gms

Lime juice-3tbsp

Olive oil-2tbsp

Salt required

McCormick minced garlic-1tsp

McCormick minced onion-1tsp

McCormick ground cumin-3/4tsp

McCormick oregano leaves-3/4tsp

McCormick cilantro leaves-1/2tsp

McCormick coarse ground black pepper-1/2tsp

Method for preparing Grilled Chicken

In a small bowl mix the above said marinate ingredients along with chicken, In ziplock freezer bag add the chicken along with marination and keep in refrigerator for atleast 4 hours( overnight marination is preferable). Preheat the oven at 400 F and place the chicken strips in the center of rack and cook for 20 mins or until chicken is well done.( This is a basic grilled chicken recipe, you can use these grilled chicken while preparing salad, chicken rolls, fried rice or in noodles.

Step 2.

Ingredients for Caesar Dressing

( Courtesy: Paula Deen's Family cookbook)

Olive oil-1/2cup

Anchovy fillets, rinse and dried-4

Lemon Juice-2tbsp

Garlic cloves-2

Dijon mustard-1tsp

Worcestershire sauce-1/2tsp

Salt-3/4tsp

Pepper to taste

Method for preparing Caesar Dressing

In a blender combine the Caesar dressing ingredients and blend until smooth.

Step 3.

Ingredients for Salad

Broccoli florets-3cups

Pasta-1cup( I used tri-color Rotini)

Grilled chicken( cut into bite size pieces)-2cups

Caesar dressing-1/4cup

Salt and Pepper to taste 

Method for preparing Salad

Cook the pasta in boiling water with salt, when cooked drain them and set aside.

Blanch broccoli florets in boiling water for 3min, when they are 3/4th cooked drain them and add the broccoli florets to ice cold water. Allow them to rest for 5 mins, after 5 mins again drain the florets and set aside.

Next in a large salad bowl add the pasta, broccoli and grilled chicken pieces. Add the prepared caesar dressing and toss everything well, if required season with salt and pepper and serve.

Crispy Garlic Cauliflower/ Garlic Gobi.

Ingredients for Crispy Cauliflower

Cauliflower( bite size florets)- 2cups

Corn flour- 1/2cup

All purpose flour( Maida)- 1/2cup

Rice flour- 1/2cup

Pepper powder-2 tsp

Salt to taste

Oil to deep fry.

Ingredients for Garlic sauce

Onion medium chopped- 1

Green chili chopped- 1( +/-)

Garlic cloves chopped- 8( +/-)

Scallions chopped- 4tbsp

Garlic powder- 1tbsp( +/-)

Onion powder- 1tsp

Green chili sauce- 1tsp

Dark soy sauce- 1tsp

Vegetarian or Tomato Bouillon Cube( crushed to powder)-1

Pepper and Salt to taste.

Oil- 4 tsp

Method

Make a smooth batter out of cornflour, all purpose flour, rice flour, salt, pepper and required water(  batter should not be too thick or too thin). Heat enough oil in a deep pan to deep fry. When the oil is hot, dip the cauliflower florets in the prepared batter and drop carefully into the hot oil, fry the cauliflower florets till golden brown and crisp in small batches and drain on a kitchen paper towel. Next heat 4 tsps of oil in a sauce pan or wok, when hot add chopped onion, green chili, garlic cloves and scallions stir fry for a minute on high flame. Now reduce the flame, add onion powder, garlic powder, green chili sauce, dark soy sauce, powdered vegetarian bouillon cube, pepper and salt. Add about 2 tbsp of water and stir the mixture well. Before serving add the crispy cauliflower to this garlic sauce and toss well the cauliflower so the sauce is well coated on each and every piece. Serve hot.

Do not let the cauliflower stand in sauce for hours as the crispy cauliflower may get soggy. Add the cauliflower to the sauce just before serving.

Cauliflower Rice/ Gobi Biryani.

Ingredients

Cauliflower cut into florets- 1

Mixed vegetables chopped- 1/2cup( optional)

Basmati rice- 2cups

Onion medium sliced- 2

Tomato medium chopped- 2

Thick yogurt/ curd- 2tbsp

Mint leaves chopped- 1cup

Coriander leaves chopped- 1/2cup

Salt to taste

Grind together

Green chili- 6( +/-)

Ginger- 2"

Garlic cloves- 6

For tempering

Cloves- 5

Cardamon- 2

Cinnamon- 2"

Fennel seeds- 1tsp

Bay leaves- 3

Ghee/ Oil- required

Method

Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ground paste and fry till the raw smell leaves. Add cauliflower florets to the onions and fry for 2 mins, next add the tomatoes, curd and stir fry till tomatoes are mashed. Season with salt and add the mint and coriander leaves. Cover and cooker for a minute. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the mixture and bring to boil. When the gravy boils check the seasoning again and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Gobi Pakoda Recipe/ Cauliflower Pakora.

Ingredients

Cauliflower florets-250gms

Maida/ All purpose flour-3tbsp

Rice flour-3tbsp

Corn flour-3tbsp

Ginger and garlic paste-1tsp

Red chilly powder-1 1/2tsp

Ajinomoto-less than 1/4tsp

Baking powder-pinch

Salt to taste

Oil to deep fry

Method

Clean and wash the cauliflower florets. In a large bowl add the cauliflower florets, all purpose flour, rice flour, corn flour, ginger and garlic paste, red chilly powder, ajinomoto, baking powder and required salt. Sprinkle water little by little and mix well until the flour and the spices are well coated on the florets( do not add more water, the batter may become watery and the batter will not stick to the florets). Heat enough oil in pan, when hot add the battered florets, reduce the heat and deep fry until crisp and golden brown.

Tips for less oily and crispy pakodas

When you deep fry a dish make sure the oil is very hot. Once the pakoda or any dish is added to hot oil reduce the heat and cook for 2 mins. If you are frying in batches, make sure the oil is very hot before frying each batch. If the pakoda or any dish is added to medium hot oil, the dish can become soggy and uncooked.

Chilli Gobi Recipe/ Chilly Cauliflower( Indo Chinese).

Ingredients

Cauliflower florets-2cups

Rice flour-4tbsp

All purpose flour or Maida flour-4tbsp

Red chilly powder-2tsp

Red food color-pinch( if required)

Onions big diced-1

Capsicum/ Bell pepper diced-1

Ginger and Garlic minced-2tsp

Green chilly chopped-1

Veg bouillon cube-1

Soy sauce-1tbsp

Pepper powder-1tsp

Salt and Sugar to taste

Method

Make a thick batter out of rice flour, maida flour, red chilly powder, food color and salt. Heat enough oil in a large kadai, dip the cauliflower florets in the prepared batter and deep fry in hot oil till golden brown and crisp. Heat about 2 tsp of oil in a wok, add the minced ginger and garlic, onions, bell pepper and green chilly. Stir fry for 2 mins and add the fried cauliflower, now season with powdered veg bouillon cube, soy sauce, sugar, salt and pepper. Serve hot as sanck or with fried rice.

Cauliflower and Egg Stir Fry

Inspired from Pooja's (Experiments In my Kitchen)

Ingredients

Cauliflower florets-500gms

Eggs-4 to 6( i used only egg whites)

Onions big chopped-1

Garlic clove crushed-3

Red chilly powder-2tsp

Curry powder-1tsp

Turemeric-1/4tsp

Salt to taste

Method

Heat oil in a pan add the crushed garlic, onions and cauliflower florets. Saute for 2 mins and add the turmeric, red chilly powder, curry powder and salt. Add required water and cook the cauliflower until done and dry. Now break the eggs in a bowl season with red chilly powder and salt. Beat the eggs till fluffy and add it to the cooking cauliflower. Stir fry both cauliflower and eggs till dry. Serve hot with Chapati or Rice.

Broccoli Mushroom Gravy

Ingredients

Broccoli Chopped-2 cups

Mushroom Chopped-2 cups

Onions medium chopped-2

Tomatoes medium chopped-2

Green chilly slit-2

Chilly powder-2tsp

Turmeric powder-1/2tsp

Salt to taste

Cloves-2

Cinnamon-1/2"

Cardamom-1

Coriander leaves-few

Grind the following to fine paste-

Poppyseeds-1tsp

Grated coconut-1/2cup

Garlic cloves-1 or 2.

Method

Heat enough oil in a large pan. Add the cloves, cinnamon and cardamom, when the aroma rises add the chopped onions and slit green chilly. Saute for few minutes and add the broccoli, mushrooms and tomatoes. Fry for 2 mins. Now add the chilly powder, turmeric powder, required salt and ground paste. Add enough water, cover the pan with a lid and cook the curry until the broccoli is tender and curry becomes thick. Garnish with coriander leaves and serve hot with Rotis/ Chapati/ Pulkas.

Cauliflower Stew

This is a simple recipe with easily available ingredients. Serve hot with steamed rice or Chapati.

Ingredients

Cauliflower small florets-2cups

Onion medium-1 chopped

Garlic cloves crushed-4

Tomato small-1 chopped

Ginger and garlic paste-1tsp

Chilli powder-1tsp/Pepper powder-1tsp

Salt to taste

Coconut thick milk-1/2cup

Method

Heat oil in a pan, add onions and garlic sauté well. Add ginger and garlic paste, cauliflower florets and fry for 5 mins. Add the tomatoes and cook for another 2 mins. Season with chilli powder and salt. Add enough water and allow to boil. When the gravy boils add the coconut milk simmer for 2 mins and serve hot.