Cauliflower Tikka Masala

Cauliflower Tikka Masala

buy provigil paypal by | Feb 3, 2018 | Main Meals, Side Dishes

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Cauliflower Tikka Masala
 
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Taking the ever popular British Tikka Masala and adding Cauliflower florets to make a delicious veggie curry. Satisfyingly scrumptious if i do say so myself
Author:
Recipe type: Easy
Cuisine: Indian British
Serves: 4
Ingredients
  • ***Marinade***
  • 1 large Cauliflower (washed and cut into florets)
  • 2 tbsp Oil
  • 3 heaped tsp Tandoori Masala
  • 3-4 tbsp Yogurt
  • 1 tsp salt
  • ½ tsp Turmeric
  • ½ tsp Red Chilli Powder
  • ½ tsp Garlic, Ginger, Green Chilli paste
  • *** Sauce ***
  • 1 tbsp Oil
  • 1 tbsp Butter
  • 1 tsp Onion Seeds
  • 2-3 Cardamom Pods
  • 1 Box Passata
  • 2 tbsp Jaggery
  • 1 tsp Salt
  • ½ tsp red chilli powder
  • 1-2 tbsp Kasoori Methi
  • 2 tbsp Chopped Coriander
Instructions
  1. Place washed and dried Cauliflower florets in a bowl.
  2. Add the MARINADE ingredients in the order listed.
  3. Mix and set aside.
  4. Add the oil and butter in a non stick pan over a medium heat.
  5. Add the onion seeds and cardamom pods. (careful as the pods will splutter)
  6. Add the passata and the rest of the sauce ingredients and allow to simmer on a low heat.
  7. Whilst the sauce is simmering take the marinated cauliflower florets and stir fry them with a bit of butter for approximately 5 minutes.
  8. Spoon the liquid the florets will give off as they cook and add it to the sauce.
  9. Add the semi cooked florets to the sauce.
  10. Finally add a drizzle of yogurt and the chopped coriander to the curry.
  11. Mix - taste and adjust.
Notes
This Recipe is so easily adapted to make it VEGAN by substituting Butter with Coconut Oil and Yogurt with Soya Yogurt.

Delicious either way

 

Paneer Tikka

Paneer Tikka

http://blog.tapchief.com/krf6/taqhy.php?wyryuw=agriculture-in-less-developed-countries by | Mar 25, 2017 | Main Meals, Side Dishes, Snacks, Starters

Paneer Tikka
 
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This is a delicious quick way to jazz up a salad, fill a wrap or a pitta. I served these today with an easy yogurt dip and a mango salad.
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • Marinade
  • 2 blocks Paneer
  • 2 tbsp oil
  • 3 tsp tandoori masala
  • 1 tsp red chilli powder
  • 1 tsp green chilli / garlic / ginger (pulped)
  • 1 large dollop of yogurt
  • ¼ tsp salt
Instructions
  1. Cut Paneer into chunks.
  2. Place in a bowl and pour boiling water over the paneer a d ensure all the cubes are submerged.
  3. Leave for 2 minutes - then drain water.
  4. Add oil, and coat softened paneer.
  5. Now add tandoori masala.
  6. Red chilli powder, green chilli, garlic, ginger pulp and salt.
  7. Mix thoroughly ensuring all the paneer is coated.
  8. Now add the yogurt.
  9. Mix, cover with cling wrap and refrigerate until you are ready to pan fry, grill, or BBQ.
  10. If you are pan frying use ghee or a blob of butter but add a tsp of oil to stop the butter burning.
  11. If grilling drizzle a bit of melted butter on the paneer tikka's as they cook.
  12. For BBQ skewer, then brush with melted butter wrap loosely in foil and cook on the BBQ for 5 minutes.
  13. Garnish with wedges of lemon and chopped coriander, serve with salad, wraps or pitta bread.

 

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)

buy children's benadryl perfect measure by | Feb 25, 2017 | Main Meals, Side Dishes

Cauliflower Peas Stirfry (Gaubi Matar nu Shak)
 
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I served this with piping hot khadi, fluffy chapatis and a bowl of khadi. Absolutely delicious! But you could serve it as a veggie side to complement any main curry...the flavours aren't overpowering so work well with any meat / fish curries....Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 4
Ingredients
  • 1 small cauliflower
  • 1 cup peas (frozen is fine)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • Pinch asafoetida (optional)
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 1 green chilli (finely chopped)
  • 1-2 cloves garlic (minced)
  • 1 tsp Cumin coriander powder
Instructions
  1. Chop the head of cauliflower into little florets and rinse with cold water.
  2. Place a non stick pan on medium heat and add the oil.
  3. When the oil hazes add the Cumin and mustard seeds.
  4. When these sputter add the asafoetida.
  5. Now tip in the cauliflower florets and stir.
  6. Add the red chilli, turmeric, green chilli, minced garlic and salt.
  7. Stir, lower heat and place the lid over the pan and allow to steam cook for 5-8 minutes.
  8. Add the peas, stir and allow to cook through for a further 5 minutes.
  9. Finally add the cumin coriander powder, mix, taste and adjust as required.

 

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla

Fenugreek Flatbreads Methi na Thepla
 
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This takes me about 25minutes to do as I cook and roll in tandem. If you are starting off roll them all out then cook them. This will increase your cook time but it does get easier. These freeze well and are great to have with any meal or even on their own with a nice cup of masala chai. Enjoy!
Author:
Recipe type: Easy
Cuisine: Indian
Serves: 12
Ingredients
  • 2 cups chapati flour (I use Elephant Atta medium brown)
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp salt
  • 2 tsp Ajwain / Carom seeds (place in sandwich bag and crush by rolling with rolling pin)
  • 2 tsp sesame seeds
  • 1.5 tbsp oil
  • Handful of chopped fresh fenugreek leaves (methi)
  • ½ cup boiling water
  • Extra flour for rolling and extra oil for cooking.
Instructions
  1. Combine all the dry ingredients.
  2. Add water sparingly and bring the flour together to make a firm dough.
  3. Divide dough into 12 equal portions.
  4. Dust with flour and roll out to 10cm circumference.
  5. Cook on tavi (non stick pan) on both sides (low heat).
  6. Transfer to another tavi (non stick pan) and drizzle a teaspoon of oil cooking on both sides. (Med heat)
  7. Press down with a spatula, remove and cool on cooling rack.

 

Sev

Sev

Sev
 
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Sev are the yellow crispy Chickpea flour noodle bits you find in Bombay Mix but they are so much more to the savvy Gujju. We brighten up and lift breakfast dishes like makai and Khama dhokla by using sev to add a crunch factor to so many dishes. Master this basic and you will wow with the dishes you will be serving...watch this space!
Author:
Recipe type: Easy
Cuisine: Gujarati
Serves: 6
Ingredients
  • 1 cup Chickpea (besan) flour
  • ½ tsp salt
  • ½ tsp red chilli powder
  • 1 tsp oil
  • Additional oil for frying
Instructions
  1. Mix flour, salt and chilli powder.
  2. Add water sparingly to form a soft dough.
  3. Lightly grease hands to smooth the dough and set aside.
  4. Grease the inside of the sev maker and then place the dough in the machine.
  5. Place the oil over medium heat and test with a bit of dough dropped in - if it rises the oil is ready.
  6. Use the machine to gently make nests in the oil.
  7. When you've done a batch lower the machine in the hot oil to break the strands.
  8. Fry for a minute, turn and fry for another minute or so.
  9. Remove and repeat the process.
  10. You should get about six sev nests.
  11. Crumble and use as required.

 

Stuffed Mircha

Stuffed Mircha

This is an excellent side to any dal or mixed in with a veg curry and rice to boost the flavours. The other half thinks it great in a cheese toastie too. It keeps in the refrigerator for about 2 weeks but doesn’t generally last that long in our home.

Stuffed Mircha
 
Author:
Recipe type: Side Dishes
Ingredients
  • 8 jalapeño peppers
  • 2 tbsp oil
  • 4 heaped tbsp roasted coarsely ground peanuts
  • 4 heaped tbsp cumin / coriander powder
  • 1 tsp salt
  • ½ tsp turmeric
  • 4 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 cup hot water
Instructions
  1. Wash and dry the jalapeño peppers.
  2. Cut a slit lengthwise and remove seeds.
  3. In a bowl mix 1 tbsp oil and the lemon juice with all the dry ingredients.
  4. Now use the mixture to fill the jalapeño peppers.
  5. Place a pot on low heat and add the other tbsp of oil.
  6. Place the stuffed jalapeño peppers in the pot and if you have any filling left over then just sprinkle it over the top.
  7. Add the cup of hot water gently into the pot.
  8. Allow it to come to a simmer.
  9. Cover and cook on low heat until the water has all gone and the oil has separated in the pan. (You may need a tbsp or 2 of more water.)
  10. Allow to cool then put in an airtight container and refrigerate.

However, you have yours enjoy!