Cauliflower Milagu Chukka

This Cauliflower milagu (pepper) chukka was served to me at a seminar during lunch i loved it so much with south Indian meal very nice side dish for simple rasam rice its peppery. give it a try you can serve just fried or with the masala its upto you. pepper can be altered as per your taste. click on the  Link read and watch my demo video how to clean cauliflower.

Ingredients:

250 Grams Cauliflower

1 Medium Onion (finely chopped)

1 Large Capsicum (finely chopped)

5-6 Pods Garlic (thinly sliced)

1/4 Tsp Ginger Garlic Paste

3 to 4 Green Chilies

1 Sprig Curry Leafs

1 Tbsp Crush Pepper Corns (I've used a mortar and pestle to crush the peppercorns) 

1/4 Tsp Ajinomoto (taste maker / MSG) (optional)

2 Tbsp Oil + for frying 

Salt to taste

For the batter:

4 Tbsp All purpose flour/Maida

2 Tbsp Rice Flour

3 Tbsp Corn Flour

Method:

• For this recipe we need only the florets with little bit of steam click here follow the direction and clean the cauliflower before preparing the recipe.
• Once the cauliflower is cleaned pat dry and set aside.

• Add ginger garlic paste, 1/2 tsp pepper,pinch of ajinomoto, salt to the maida,rice and corn flour add water mix well and prepare a thick batter.
• Heat oil in a wok for frying add the florets to the batter coat the cauliflower separate and drop each floret in the hot oil.

• Allow the florets to fry on medium flame till it turns to light golden.
• Drain the oil and reserve in a bowl.

• Heat 2 tbsp oil in a pan or wok add the thinly sliced garlic fry a bit add curry leafs. add onion and chilies fry till the onion turns transparent.
• Once the turns transparent add capsicum and salt fry a bit add 2 to 3 tsp water and allow the capsicum to cook the water added should dry out before adding the fried cauliflower.
• Add the fried cauliflower 1/2 tsp pepper and a pinch of ajinomoto to the cooked capsicum add salt if needed fry a bit garnish with coriander and lime juice serve hot as side dish for any south Indian meals..Enjoy..:)

Recipe Demo Video in English...Enjoy...:)

How to clean broccoli and cauliflower

Please follow this simple step before preparing any cauliflower and broccoli based recipe the amount of pesticides sprayed on these vegetables is really harmful for our health. The simple cleaning process  will ensure to eliminate pesticides or any insects.

For this demo I used 1/2 cauliflower which is 250 grams, 2 tbsp vinegar and coarse salt 1 tbsp. If you dont use coarse salt at home then use regular table salt. I've already  chopped the cauliflower florets for the demo. 

If your purchasing frozen ready to use cauliflower read the instructions if its parboiled in that case you need to just rinse the veg in warm water once. 

Method:

• Boil about 3 to 4 cups water in a heavy bottom pan.

• Add salt and vinegar to the boiling water

• Add the florets to the boiling water.

• Remember your not cooking the vegetable we are rinsing the veg  keep stirring the veg in the hot water for 2 minutes.

• After 2 minutes scoop the vegetable out from the hot water and add to cold water this will stop the cooking process. Make sure you inspect the cauliflower if there is any worms inside rinse the veg twice or thrice thoroughly drain and its ready to use.

Demo Video in English...do watch and follow...:)

Mixed Vegetable Cutlets & My Ultimate Mini Veggie Burger...:)

Veggies:
1 Cup finely chopped Carrots, Spring Beans, Nool kol.
1/2 Cup Green Peas
2-3 Medium Size Potatoes
Fist full Coriander & Mint finely chopped

Ginger Masala

1 Inch Ginger
5-6 Pods Garlic
6-8 Green Chillies
I've used a mortar and pestle to grind a coarse masala

Dry Masala

1 Tsp Chat Masala
1 Tsp Chilly Powder
1 1/2 Tbsp Pudina Masala (optional)
1 Tsp Garam Masala

Bread crumbs are easy to prepare use fresh bread slices cut into small pieces and add to mixer and pulse twice or thrice bread crumbs are ready to use for this recipe i used 7 slices of bread.
Oil for frying.
Salt to taste.

Lets Prepare:

•  Par boil the potatoes or steam the potatoes peel the skin grate and set aside.

• Finely chop all the veggies its easy to cook.

• Heat a heavy bottom wok or a pot add all the veggies carrots, beans, peas and noolkol add the crushed ginger and garlic paste along with the dry masalas chilly powder, garam masala, chat masala and pudina masala add salt and 1 cup water mix all the ingredients cover and cook till well done.
• Once the veggies have cooked allow the moisture to evaporate there should not be any water content while mixing the potatoes.
• Add the potatoes to the veg masala and mix all the ingredients thoroughly.
• Add 1/2 cup bread crumbs and mix well if the mixture is still stick then add 1/2 cup extra bread crumbs check for salt add salt if needed.

• Form cutlets using a cutlet cutter and roll the cutlet in bread crumbs.

• Once the cutlets are formed refrigerate at least for 1 hour before shallow frying.

you can store the cutlets in the fridge for at least 10 to 15 days. Make sure you use a airtight container to store the cutlets.

• Pan fry the cutlets till golden brown and serve hot with mint chutney or tomato ketchup...Enjoy..:)

For my ultimate mini veg burger you'll need.

Veg cutlet, Fresh Pav buns, Mint Chutney and onion slices

• Take one pav bun cut into half and spread mint chutney on the bread place the cutlet and onion slice place the other have of the bun and secure with a tooth pic and serve...:)
• Best for picnic or travel mom will always prepare these for long trips so much fun to eat home cooked meal even when your travelling. hope you all like this recipe do try and post your comments...:)

I'm proud to be an  Indian because we have anna to fight for a change...Jai Hind...!!!!


Demo Video in English...Enjoy:)

Dill & Onion Samosa (Samosa Irani)

I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)

Ingredients:

(2 Bunches Dill Leafs

Fist Full Coriander and Mint Leafs)

the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.

4 Large Onion (thinly sliced)

1Tbsp Garam Masala Powder

1 Tbsp Red Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)

2 Tbsp Maida mixed with little bit water (this will help seal the edges)

3 Tbsp Oil & Oil for frying

Salt as per taste

Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:

• Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.
• once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.
• After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.
• Take about a tbsp of filling and place on the patty and fold as show on the diagram.

• Seal the edges with the maida mixture.
• Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)

Recipe in English demo video...enjoy:)