CAULIFLOWER CURRY

Cauliflower has lot of health benefits. Combined with turmeric it helps to fight cancer, it helps in protecting the lining of the stomach. It is anti inflammatory, it is rich in vitamins,  protein, folate, magnese and minerals.

The recipe given below is an accompaniment taken with south Indian breakfast. Cauliflower is cooked in a fried paste consisting of onion, coriander powder and coconut.

INGREDIENTS

Cauliflower                   1 tea cup
Ginger                            2 inch
Onion medium            1/2
Curry leaves                 1 sprig
Turmeric powder        1/4 tsp
Refined/Coconut oil     
Salt to taste

FOR WET GRIND

Dry red chilly                2-3 as required
Fresh Coconut               1/2 tea cup
Onion chopped             1
Coriander powder       1 tbsp

METHOD

Wash and chop the cauliflower, onion and ginger in small pieces,

In a kadhai/ frying pan heat 2 tsp oil. Add dry red chillies and onion, saute on medium heat till onion changes colour.

Add coriander powder and saute on low heat till the raw smell disappears. Don't burn it. Add coconut and saute till coconut becomes golden brown.

Turn off the heat and take out the contents on to a plate. Let it cool down.

Blend it in a blender adding 1/2 teacup water into a smooth paste. Keep it aside.

Take the same kadhai heat 1 tbsp oil add onions, curry leaves, ginger and saute till onions become golden brown. Add cauliflower, salt and turmeric and saute for a minute. Add 2 tea cup water, cover and cook till cauliflower is done.

Add the ground paste and on low heat cook for 5-8 minutes. The consistency of the gravy is thin, so you can add water as required.

Serve as a side dish with idli/dosa/iddiappam/APPAM/flat bread. 

CAULIFLOWER SOUP

Cauliflower is known as super food because of its numerous health benefits. It is anti inflammatory, rich in vitamins and minerals. It contains antioxidants and phytonutrients.

Celery is rich in antioxidants, minerals and vitamins. It helps in lowering blood pressure, soothes nervous system, treats joint pains and fights cancer.

This soup recipe is very simple and delicious. A puree is made of garlic, cauliflower, celery and onion and strained and cooked in milk and vegetable stock. Crunchy cauliflower florets are added as garnishing.

INGREDIENTS

Cauliflower florets           1  1/2 tea cup
Garlic                                     4-5
Celery chopped                  2 tbsp
Onion chopped                  1
Milk                                         1 teacup
Vegetable stock/water    1  1/2 teacup
Butter                                     1 tsp
Pepper

FOR GARNISHING

Cauliflower florets chopped fine.   1/2 teacup
Olive oil                                                     2 tsp
Spring onions chopped                       1 tbsp

METHOD

Heat olive oil in a  deep frying pan add finely chopped cauliflower florets and saute on medium flame till they become crispy and golden in colour. Season with salt. Keep it aside in a plate.

Take the same frying pan add butter and all the vegetables ( onion , celery, garlic and cauliflower florets), saute on low flame for  8-10 minutes. Cool it and blend in a bender to a fine puree.

Strain the puree. Heat a deep vessel add 1 teacup milk,  1 and 1/2 teacup vegetable stock/ water and strained puree. Bring it to boil. Season with salt and pepper. Turn off the fire.

Garnish with cauliflower florets and spring onions. Serve hot.