Fulkopir Paturi Or Cauliflower With Poppy Seeds And Mustard

Fulkopir paturi or cauliflower with poppy seeds and mustard.
If you want quick easy and fingerlicking taste of cauliflower then its perfect for you.
This dry curry goes well with steamed rice.

Sending this post to 193 #Foodiemonday bloghop Bengali food fest theme. This week I have suggested the theme. I would love to see what my blogger friends cook and share from Bengali cuisine.

In my knowledge paturi refers to the method of cooking fish and veggies by marinating with mustard and wrapped up in a banana leaf and steamed or sometimes fried. Pata is Bengali word for leaf. Hence the name paturi.
But in a food group when Mili Roy shared the recipe of Adhora Madhuri, its a completely new dish for me. Quite easy recipe because we don’t need banana leaf to make this paturi. I asked Adhora then how it named paturi? She said that, we also call it paturi. So here is a delicious fulkopir paturi without using any leaf.

Recipe

Cauliflower – 1 medium

Mustard powder – 1 tablespoon

Poppy seeds or khas khas – 2 tablespoon

Green chilli – 3-4 or to taste

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon +1/4 teaspoon

Mustard oil – 3 – 4 tablespoon

Slit green chilli – 2 – 3

Dry red chilli – 1, optional

Nigella seeds or kalonji – 1/2 teaspoon

Method

1. Soak the poppy seeds or khas khas in 4 tablespoon hot water for 30 minutes. Grind with green chilli. Make a smooth paste.

2. Mix mustard powder with 3 tablespoon water and keep aside.

3. Rinse and cut the cauliflower in small florets.

4. Heat oil in a pan or wok. Fry cauliflower florets with little salt and 1/4 teaspoon turmeric powder. Fry till the cauliflower becomes light brown. Remove from oil.

5. In the same oil add Nigella seeds or kalaunji and dry red chilli if using. You can add little more oil if require.

6. Let the seeds splutter. Now add fried cauliflower, poppy seeds green chilli paste, soaked mustard powder, salt, sugar and turmeric powder. Mix well.

7. Reduce the heat. Cover and cook on simmer till cauliflower becomes soft and dried up.

8. Your fulkopir paturi or cauliflower with poppy seeds and mustard is ready. Garnish with chopped coriander leaves if you like.
Serve hot with steamed rice.

Notes
1. You can add 1 teaspoon mustard oil at the end for extra zing if you like.
2. Use green chilli according to your taste. You can also use red chilli powder if you want but green chilli tastes better.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Broccoli With Cottage Cheese And Mixed Vegetables

Happy Women’s Day to all wonderful women.
Broccoli with paneer or cottage cheese and mixed vegetables.
Here is a simple yet delicious recipe with all the goodness of broccoli, cottage cheese and some mixed vegetables.

Yes broccoli again. My vegetable vendor brings lots of broccoli every day. And always request to buy some. Broccoli not only healthy but taste great and see how this vegetable looks beautiful with some other colourful veggies.

You may like some more broccoli recipe on this blog.

1. Broccoli with egg and tomato

2. Vegan broccoli stir fry with lemon and ginger julienne

3. Broccoli almond cheese soup

I had some different vegetables and cottage cheese in my refrigerator. So made this mixed vegetables.
Posting it from train. Going to Allahabad to attend a marriage in family. So quickly coming to the recipe. Try out this and enjoy.

Recipe

Broccoli – 1

Cauliflower – 1 cup, chopped into small florets

Carrot – 3/4 cup, cubed

Beans – 3/4 cup

Capsicum – 1, cubed

Tomato – 2 medium, chopped

Green peas – 3 /4 cup

Sweet corn – 3/4 cup, boiled

Grated ginger – 1 teaspoon

Green chilli – 1 – 2, chopped

Garlic – 4-5, minced

Onion – 2, sliced

Paneer – 1 cup, cubed

Salt to taste

Tomato ketchup – 1 tablespoon

Vinegar – 1 tablespoon

Oregano – 2 teaspoon

Rosemarie – 1 teaspoon, optional

Olive oil – 2 tablespoon

Method

1. Cut the broccoli into small florets. Cover with water and boil till fork tender. Broccoli florets should not be mushy. Or microwave with water for 4 minutes.

2. Heat oil in a pan. Add chopped onions, garlic and green chilli. Fry till the onions becomes light brown.

3. Add grated ginger and chopped tomatoes. Saute till the tomatoes becomes mushy.

4. Add carrot, beans, cauliflower green peas and salt. Mix well.

5. Cover and cook on low flame till the vegetables become tender. Stir occasionally.

6. Add capsicum and cook for 1 – 2 minutes on high heat.

7. Add corn, broccoli florets and paneer or cottage cheese pieces. Mix everything.

8. Add tomato ketchup, vinegar, oregano and rosemary. Rosemary is completely optional. If you don’t have or you don’t like skip it.

9. Stir and cook on high heat till the vegetables dried up.
Taste and adjust the seasoning.

10. Remove from heat. You can garnish with chopped scallion or onion greens.
Serve with any bread.

Notes

1. You can use bell peppers or any vegetables of your choice.
2. Use green chilli according to your taste.

3. You can use any vegetable oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Cauliflower With Coconut And Poppy Seeds 


Cauliflower with coconut and poppy seeds. 

Sharing an easy to make but delicious cauliflower recipe today. You don’t need much spices to make this no onion garlic cauliflower. You can serve it as a side dish with any bread of your choice or steamed rice. 

You can get one more cauliflower recipe here

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. 

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health

Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

Source

Coming to the recipe. We generally use this coconut and poppy seeds paste to make fish or pointed gourd or parwal etc. Click the name for Pointed gourd with coconut and poppy seeds recipe. 

And Pointed gourd with poppy seeds recipe. 

Poppy seeds and coconut makes the dish superbly delicious. 

Recipe 



Cauliflower – 1 medium 

Green chilli – 3-4 or to taste 

Poppy seeds or khaskhas – 2 tablespoon 

Ginger – 1/2 inch piece 

Tomato – 1 chopped 

Coconut – 1/4 cup finely chopped or grated 

Mustard oil – 3 tablespoon

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Coconut milk – 1/4 cup 

Lemon juice – 1 teaspoon

Chopped coriander leaves – 2 tablespoon 

Slit green chilli and coriander leaves to garnish 

Method 


Soak the poppy seeds in hot water. 

Cut the cauliflower in small florets. Wash well, drain and keep aside. 

Grind green chilli, poppy seeds, ginger, tomato and coconut altogether. Make a smooth paste. 

Heat oil in a pan. Add the chopped cauliflower. Fry until the cauliflower changes it’s colour. 

Add salt, ground spices, chopped coriander leaves and turmeric powder. You can also add little sugar if you like. 

Saute till it dried up completely. Stir continuously. 

Now add coconut milk. Cover and cook on low heat till the cauliflower becomes tender and dried up. 

You can add more coconut milk if require. 

Now remove from heat and add lemon juice. Mix well.

Taste and adjust the seasoning. 

Garnish with slit green chilli and coriander leaves. 

Serve with hot steamed rice or any bread. 

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Vegetable Au Gratin Or Baked Vegetable


Spring has past

Summer has gone

Winter is here

And the song that I meant to sing

Is still unsung

I have spent my days stringing and unstringing my instrument .
Rabindranath Tagore 

 

Its true that winter is breathtakingly beautiful. The warmth of cozy blanket, a cup of hot coffee or delicious hot chocolate and an interesting book couldn’t be enjoyable more than this season.

And you can easily get lots of fresh vegetables with plenty of nutrients and flavour in winter.

Vegetable Au Gratin or baked vegetable is a French dish. Traditionally  vegetables mixed with white sauce, topped with breadcrumbs and generous amount of cheese, baked till the cheese melts and served with crisp breads.

You can use all the winter vegetables like cauliflower, peas, carrots, French beans, bell peppers, baby corn, capsicum or any vegetables of your choice.

And these winter vegetables supplies great nutrients to our body that are essential in many ways.

This post is going to be a part of #Foodiemonday bloghop theme is winter vegetables.

Traditionally boiled vegetables are used in it but I have sauteed the vegetables in oil. And believe me its taste better.

You will love the cheesy taste and aroma. You can increase or decrease the amount of cheese. If you don’t want to use cheese just omit it and sprinkle little oil or butter over the breadcrumbs on the top.

 

Recipe 


For white sauce
Butter – 2 tablespoon

All purpose flour/maida – 2 tablespoon

Milk – 1 & 1/2 cup

Salt to taste

Black pepper powder – 1 teaspoon

Tomato sauce – 1 tablespoon

Cheese – 1/4 cup

Vegetable 

Cauliflower – 1 medium

carrot – 1 large

Green peas – 1 cup

French beans – 10 – 12

Scallion – 2 finely chopped

Green chilli – 1 finely chopped, optional

Potato – 1 peeled

Black pepper powder – 1 teaspoon

Salt to taste

Garlic – 3 cloves grated or crushed

Oil or butter – 1 tablespoon

 
For topping 


Breadcrumbs – 1/2 cup
Grated cheese – 1/2 cup

 

For garnishing 


Tomato – 1 small sliced
Capsicum – 1/2 sliced

 

 

Method 



Heat 2 tablespoon butter in a heavy bottom pan on low flame. When butter melts add the all purpose flour/maida. Stir continuously on low flame. Colour shouldn’t be changed. Saute for 1 minute.

Remove from flame and add milk. Mix well and return to fire again. Cook till the sauce becomes thick. Stir continuously to avoid lumps. Add salt, cheese, black pepper and tomato sauce. Mix well and remove from heat. Keep the sauce aside.

Wash and chop all the vegetables in small pieces.

Heat 1 tablespoon oil or butter in a pan. Add garlic and fry till it becomes light brown. Now add the chopped scallion. Saute for few seconds and then add all the vegetables, salt and black pepper powder. Mix well and cover the pan. Cook on low flame till the vegetables become tender. Keep stirring and cook on high flame till the vegetables dried up completely.

Let it cool and mix with white sauce. Taste and adjust the salt if require.

Pour the mixture in a borosil or any oven proof dish. Spread breadcrumbs over it. Sprinkle grated cheese. Garnish with slices of capsicum and tomato.

Bake in a preheated oven at 250° for 30 – 40 minutes. Or until the cheese melts and becomes light brown.

Every oven takes different time so check the colour after 25 – 30 minutes. Mine is little undone I have baked it again for 10 minutes before serving.

Serve hot as a side dish. Enjoy the cheesy taste.

Cauliflower With Ginger Julienne

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Today I am sharing a delicious winter vegetable cauliflower. Yes, delicious but not too much spicy. You don’t need much spices. Its a no onion garlic recipe. Main ingredients with cauliflower are ginger Julienne, green chilli and cumin.

This post is going to be a part of #Foodiemonday #Bloghop. This time our theme is winter vegetable. I choose cauliflower.
Easily available and very easy to make.

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Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.
Source – http://www.whfoods.com/genpage.php?tname=foodspice&dbid=1

 

 

 

Recipe

Cauliflower  – 1

Ginger Julienne  – 2 teaspoon

Green chilli  – 2-3 chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Chopped coriander leaves or cilantro  – 2 tablespoon

Mustard oil  – 2 tablespoon

Green peas  – 1/2 cup. I forgot to add.

Garam masala powder  – 1/4 teaspoon, optional

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Method

Chop the cauliflower. Make small florets. Wash properly. Drain and keep aside.

Cut the ginger lengthwise. Make thin slices to make Julienne.
Heat oil in a nonstick pan. Add cumin seeds. Let it splutter. Now add ginger Julienne and chopped green chilli. Fry till the ginger turns light brown.

Add cauliflower and green peas. Saute for some time.
Add salt and mix well. Cover and cook on simmer till the cauliflower becomes little soft. Stir occasionally.

Add cumin powder and coriander leaves or cilantro. Fry on high flame till the cauliflower changes it’s colour. Sprinkle garam masala powder if you want to use.

And its ready.
Garnish with chopped coriander leaves or cilantro.
Serve hot with roti/Indian bread, paratha, puri or toasted bread.

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Mix Veg Stuffed Paratha/Pan Fried Flat Bread

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Mix veg stuffed paratha/pan fried flat bread with oats and whole wheat flour.
This post is going to be a part of #Foodiemonday #Bloghop. This week we decided the theme Indian bread.

My contribution is mix veg paratha or pan fried flat bread.
A very healthy and yummy paratha.

If you don’t like beetroot,  spinach carrot or oats no problem. Try it, I am sure you will love it.
And you will be happy when children will demand again and again.

I have made 8 paratha from the dough. You can make it double to make more.

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I made cutlets with remaining stuffing. Its too yummy. Shared the pictures of both paratha and cutlets above . I will share the detail recipe in next post.

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Recipe

For dough

Whole wheat flour or atta  – 1 cup

Oats  – 1 cup

Salt to taste

Oil  – 1 and 1/2 teaspoon

Water as require

For stuffing

Spinach  – 1 heaped cup chopped

Potatoes  – 2 medium boiled and mashed

Cauliflower  – 1 cup chopped or grated

Green peas  – 1/2 cup

beetroot  – 2 small

Carrot  – 2 small

Ginger paste  – 1 teaspoon

Salt to taste

Coriander leaves  – 2 tablespoon chopped

Green chilli  – 2-3 finely chopped

Cumin seeds  – 1 teaspoon

Cumin powder  – 1 teaspoon

Garam masala powder  – 1/4 teaspoon

Chaat masala powder  – 1 teaspoon optional

Oil  – 2 tablespoon

Oil or ghee/clarified butter to shallow fry the paratha

Method

Grind the oats. Mix with whole wheat flour and little salt. Knead the dough with water. Make soft dough like roti or paratha.

Add 1 teaspoon oil and knead again. Smear with little oil. Cover and keep aside.

I have chopped the vegetables finely and ground them to make it quickly. You can grate them too.

Boil and mash the green peas. I have microwave them for 4 minutes and mashed.

Heat 2 tablespoon oil in a nonstick pan. Add cumin seeds and let it splutter. Add finely chopped green chilli and ginger paste.

Stir and add spinach, cauliflower, peas, beetroot and carrot.
Stir well. Add salt and all the spices.

Saute till the mixture dried up completely. Add mashed potatoes and chopped coriander leaves. Mix well.

Saute for 2-3  minutes more. Switch off the flame.
Taste and adjust the seasoning. Yummy isn’t it?
Let the mixture cool.

Divide the dough in equal quantity and give them shape of round balls.

Take one ball, flatten it with your palm, make a bowl like shape. Fill with vegetable mixture and close it carefully. Make it round again.

Roll it with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.

Spread little oil or ghee/clarified butter. Lightly press with a spatula.
Shallow fry the paratha by repeating the process till golden brown spots appear on both sides.

Crispy yummy mix veg paratha/pan fried flat bread is ready to serve.
Now what to do with remaining stuffing. Make delicious cutlets with it. I will post the cutlet recipe soon.

Enjoy healthy and yummy mix veg paratha with tea or coffee.