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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Paneer Or Cottage Cheese Croquettes / Finger Food / Fritters 


Paneer or cottage cheese croquettes. 

Perfect for party finger food or evening snacks. 

These crisp outside and soft inside croquettes are delicious and easy to make. 

Paneer or cottage cheese is used in it with potatoes. 

For long years, milk and milk products has been most important part of the diet of human. Paneer is also one of the most important milk products, which is used by the human fraternity as a complete proteinecious and healthy food. It is very famous in India by the name Cottage cheese or Chenna which is prepared by the milk at home or factories. It is used for years to make variety of nutritious foods for eating purposes. It has very attractive look of white color and nice taste and very famous amongst all the milk products. It is much liked by various men to eat it raw instead of fried. Paneer is the rich source of calcium, phosphorus, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development.

Source

Our this week’s 107th #Foodiemonday bloghop theme is party dish. I am presenting this paneer croquettes as a party finger food for this event. 

Recipe is very easy. You can prepare everything one day before and keep in refrigerator. Take out and deep fry just before serving. You can shallow fry these if you like. 

Recipe 


Paneer or cottage cheese – 1 cup, grated 

Potato – 2 large, boiled 

Onion – 2, sliced 

Green chilli – 3, finely chopped 

Ginger – 1 inch piece, grated 

Tomato – 2 chopped 

Cumin seeds – 1/2 teaspoon 

Coriander leaves – handful, chopped 

Cumin powder – 1 teaspoon 

Garam masala powder – 1/2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Chilli flakes – 1/2 teaspoon 

Turmeric powder – 1/4 teaspoon 

Tomato sauce – 2 tablespoon 

Oil – 2 tablespoon 

Salt to taste

Breadcrumbs – as require 

For batter 


Refined flour – 4 tablespoon 

Rice flour – 2 tablespoon 

Salt and pepper to taste 

Water as require 

Oil for deep fry 

Method 


Peel and mash or grate the boiled potatoes. Keep aside. 

Heat 2 tablespoon oil in a pan. Add cumin seeds. Let it splutter. 

Add onion and green chilli. Fry till onion becomes light brown. 

Add tomatoes and ginger. Saute for 1-2 minutes. If you like you can also add 1 teaspoon garlic paste or 3-4 crushed garlic with it. I didn’t. 

Add coriander leaves, cumin powder, garam masala powder, black pepper powder, turmeric powder, chilli flakes and salt. 

Saute till the tomato becomes mushy.

Add mashed or grated paneer or cottage cheese. Mix well and add tomato sauce.  Saute till the mixture dried up completely.
 

Now add mashed or grated potatoes. Mix well. Cook for 2-3 minutes more. 

Switch off the flame. Taste and adjust the seasoning. Delicious isn’t it? You can serve it as a side dish with any bread or make sandwiches with it. You can omit potatoes and make with paneer only. 

You can also add little lemon juice or chaat masala if you like. If you like it more hot increase the amount of chilli. And you can make it less spicy by omitting chilli flakes and black pepper powder. If you are making it for kids use less chilli. 

Let the mixture cool down. Mash with your hand again or use a potato masher. Add 1-2 tablespoon breadcrumbs if require for binding. Instead of breadcrumbs you can use oats powder or roasted chickpea powder too.

But don’t add more than 2-3 tablespoon. 

Make small balls. I have made medium sized 19 balls. You can make small bite size for party finger food. 

Spread breadcrumbs on a plate. 

Mix refined flour and rice flour in a bowl. Add salt and pepper to taste. Add water gradually to make a semi thick lump free batter. Don’t make it runny. You can use one egg with salt and pepper instead of flour batter. 

Dip the balls in the flour batter then roll on breadcrumbs. Cover with breadcrumbs from all the sides. 

Prepare all the balls like this. You can keep these prepared balls in refrigerator and fry just before serving. 

Heat sufficient oil in a pan. Fry the balls in it. Flip and fry evenly from all the sides. 

When the balls becomes brown remove from oil and place on a paper towel. You can shallow fry these if you like. 

Serve hot with mustard sauce and tomato sauce or any chutney. 

Enjoy the crisp outside and soft inside delicious and spicy paneer croquettes. 

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

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Potato Pie 


Potato pie. 

A very delicious and easy to make baked dish with boiled potatoes mixed with seasoning.

Usually we make it with eggs. But I have made it eggless for my vegetarian friends. Used yogurt instead of eggs.

Our this week’s 92nd #Foodiemonday bloghop theme is yogurt. My contribution is this delicious easy to make potato pie. 

Potatoes are not so bad. Specially boiled potatoes.

Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening. 

source

Coming to the recipe. If you are making it for kids add generous amount of cheese with potato mixture. I have used oregano but you can use Indian spices like cumin powder, garam masala powder, chaat masala etc. Follow the method and add spices of your choice. 

Recipe 
Potato – 2 & 1/2 cup, boiled, peeled and mashed 

Yogurt – 1/2 cup + 2 tablespoon 

Onion – 1 large, sliced 

Green chilli – 1 – 2 finely chopped 

Capsicum – 1/2 chopped 

Salt and pepper to taste 

Butter or oil – 2 – 3 tablespoon 

Garlic powder – 1 teaspoon 

Oregano – 1 teaspoon 

Chilli flakes – 1/2 teaspoon, optional 

Lemon juice – 1 teaspoon 

Grated ginger – 1 teaspoon 

Cilantro – 2 tablespoon, finely chopped 

Oregano to sprinkle

Breadcrumbs – 1/4 cup

Mozzarella cheese – 1/4 to 1/2 cup or as much you want

Method 


Grease a pie dish with butter or oil. 

Preheat the oven at 200°.

Heat butter or oil in a pan. Add sliced onion and chopped green chilli. Fry until the onion becomes translucent. 

Add chopped capsicum. Fry until the onion becomes light brown. Remove from heat and keep aside. 

In a large bowl mix boiled, peeled and mashed potatoes, salt, pepper, chilli flakes, yogurt, oregano, lemon juice, grated ginger, cilantro, garlic powder, and fried onion, green chilli and capsicum. You can use Indian spices too if you like. 

Add green chillies and chilli flakes as per your spice tolerance. 

Mix well. Mixture should be soft not runny. 

Taste and adjust salt and pepper. Delicious isn’t it? But wait we have to bake it 😊

You can add 1/2 cup Parmesan cheese too. I didn’t. Add more garlic powder and oregano if require. 

You can add frozen peas, bell peppers etc if you like. 

Pour the mixture into the greased pie dish. 

Level the top with a spoon or your palm. 

Spread breadcrumbs over it. 

Sprinkle generous amount of mozzarella cheese. 

At last sprinkle little oregano all over the pie.

Bake in preheated oven at 200° for 20 – 30 minutes or until the top becomes golden brown.

Serve it as a side dish or enjoy in breakfast.

Mushroom Dopeaja 


Mushroom dopeaja. Or a thick curry of mushrooms with double onions. A lightly flavourful, delicious and easy to cook mushroom recipe goes well with pulao, paratha, roti or Indian flat bread.

Low calorie, iron and vitamins rich mushrooms are low in carbohydrates and high in fiber. And mushrooms have no fat and no cholesterol. Its helps in weight loss  increases the strength of immunity system. Some other health benefits of mushrooms include relief from cancer, diabetes and high cholesterol.

Mushrooms are rich in protein too. Best for vegetarian people who don’t take meat products. Because you need to take protein to maintain healthy cells in your skin, muscle and organs.

So include this nutritious mushrooms to your diet.

 

 

Recipe 



Mushroom – 200 gram

Onion – 1 medium chopped

Garlic – 3 – 4

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Tomato – 2 large

Green cardamom – 1

Onion – 1 large

Black pepper powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 1 tablespoon

Oil – 2 tablespoon

Salt to taste

Cream – 1 tablespoon

Water as require

Coriander leaves  to garnish

Method 



If you have large size mushrooms chop in 4 pieces lengthwise and if small make 2 pieces.

Wash and soak in hot water with 1/2 teaspoon salt for few minutes.

Cube 1 large onion and separate the layers.

Make a paste of 1 medium onion, garlic and ginger.

Grind the tomatoes, green chilli and cardamom.

Heat oil in a pan. Add the onion, ginger and garlic paste. Saute till the oil leaves the sides.

Add the ground tomato paste, green chilli and cardamom. Add green according to your spice tolerance.

Add all the dry spices. Saute till oil leaves the sides.

Remove from flame and add the well beaten cream. Mix well and cook again for few seconds stirring constantly.

Add mushrooms, cubed onion and salt. Mix well. Saute for 1 – 2 minutes.

Add water as require to make thick gravy. Let it boil. Cover and cook on low flame for 10 minutes.

Remove the cover. If you feel its runny cook for some more time on high flame or you can add little more water if require.

Taste and adjust the seasoning. You can add 1 tablespoon cream at this stage. I didn’t.

Garnish with coriander leaves and serve hot with pulao, fried rice, paratha, puri, roti or Indian flat bread.

Ghugni And Aloo Kabli Or Chaat 


Ghugni and aloo kabli or chaat. 

Both are famous chaat of Bengal. You will love the tongue tickler taste. 

Whenever I visit any city try to taste the street food like different types of chaat. 

Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending. 

In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc. 

According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”

Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat. 

Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.

Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices. 

Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen. 

 

Recipe of ghugni 


Dried peas – 2 cup 

Coconut – 1/4 cup chopped in small pieces 

Onion – 1 large finely chopped 

Garlic paste – 1 teaspoon 

Ginger – 1 inch piece 

Green chilli – 2-3

Tomato – 2 large chopped 

Cumin powder – 1 teaspoon 
Coriander powder – 1 teaspoon 

Turmeric powder – 1/2 teaspoon 

Roasted spices powder or bhaja moshla – 1 teaspoon 

Dry mango powder or amchur – 1-2 teaspoon 

Red chilli powder – 1/2 teaspoon or as per your spice tolerance 

Lemon juice  – 2 teaspoon 

Mustard oil – 3 tablespoon 

Salt to taste 

Black pepper powder – 1/2 to 1 teaspoon 

Chat masala – 1 teaspoon 

Coriander leaves – handful chopped 

Pink salt for sprinkle 

Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving. 
Shredded coconut for garnishing 

Method 


Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle. 

For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container. 

Grind tomatoes, green chilli and ginger. 

Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.

Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously. 

Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.

 Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning. 

Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
 Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot. 

Aloo kabli or aloo chaat recipe 



Potatoes – 2 large or 4 medium 

Black salt to taste 

Bhaja moshla or roasted spices powder – 1 teaspoon 

Lemon juice – 2 – 3 teaspoon 

Dry mango powder or amchur – 1 -2 teaspoon 

Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon 

red chilli powder – 1/2 teaspoon or to taste 

Chat masala powder – 1 teaspoon 

Method 


Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients.  Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli. 

Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes. 
Enjoy the hot and tangy taste. 

Note –

You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.

Tricolour Savory Cake 

Tricolour savory semolina loaf cake. A cake with three different flavours, taste and colours. 
We are celebrating 70th Independence Day of our country today. India is a country with different language, religion and culture. Its a proud moment for every Indian. 

National flag of India is a national symbol. It is designed using three different colors . In the top is saffron which indicates the strength and courage of the country, White colour is in the middle which indicates peace and truth with navy blue Ashoka  Chakra, means wheel of law. And the last green colour indicates the fertility, growth and auspiciousness of the land. 

To celebrate this day I have made this tricolour savory cake. A very delicious and easy to make savory loaf cake. You can serve it as a snack with tea or coffee. Or pack in lunch box. I have made it without onion garlic. But you can use onion garlic too if you like. 



Recipe 

Semolina/suji  – 1 cup 

Curd  – 1 cup 

Grated ginger  – 1 teaspoon 

Baking soda  – 1/2 teaspoon 

Baking powder  – 1/2 teaspoon 

Salt  – 1 teaspoon or to taste 

Cumin powder  – 1 teaspoon 

Oil  – tablespoon 

Sliced fried onions  – 1/2 cup optional 

Garlic paste  – 1 teaspoon optional 

For green colour 


Chopped coriander leaves  – 1/2 cup
 

Frozen peas  – 1/2 cup 

Oil  – 1/2 tablespoon 

Rai or mustard seed  – 1/4 teaspoon
 

Green chilli  – 1 – 2

Lemon juice  – 2 teaspoon 

For white colour 


Fresh grated coconut  – 1/2 cup 

Lemon juice  – 1 teaspoon 

For orange colour 


Tomato  – 2 chopped 

Red chilli  – 1

Oil  – 1/2 tablespoon 

Rai or mustard seed  –  1/4 teaspoon 
Sesame seeds to sprinkle 

Method 


In a large bowl mix semolina, curd, salt, ginger, cumin powder and oil. Mix well and keep aside for 15 minutes. 

Grind the coriander, green chilli and peas. Make a smooth paste. Heat 1/2 tablespoon oil in a nonstick pan. Add the rai and let it crackle. Add the coriander, peas, and green chilli paste. Saute till the mixture dried up. Add lemon juice and keep aside.

Grind chopped tomatoes and chilli. If you don’t want to use red chilli. You can use red chilli powder according to your spice tolerance. Heat 1/2 tablespoon oil in a nonstick pan again. Add rai and let it splutter. Add the tomato paste. Saute till the mixture dried up.

Now add soda and baking powder in the Semolina/suji batter. If you are using onions and garlic, add them too. You can add any spices of your choice like garam masala, chaat masala or curry powder etc. Divide the batter in three different bowls.

Add the coriander, peas paste in one bowl and mix well  

Add the grated coconut and lemon juice in second bowl and mix. 

Add the tomato and red chilli paste in third bowl and mix well. 

Grease a loaf pan with oil or butter. Pour the green batter first. Make a layer of it. Label with a spoon. 

Now spread the white coconut batter over it. Label with a spoon. 

Spread the orange tomato batter over it. 

sprinkle some sesame seeds over it.
 

Preheat the oven at 180° for 10 minutes. Bake the loaf for 30 – 35 minutes. Check with a toothpick. Insert a toothpick in the middle. If its comes out clean its ready.

Let it cool on a wire rack. You can serve it hot too. 

Serve with any chutney or sauce. But I don’t need any chutney or sauce with it. Its spicy and delicious. 

Enjoy with tea or coffee as a snack.

Chapor Or Lentil Patties In Mustard Sauce

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Chapor or lentil patties in mustard sauce. Chapor ghonto is an authentic recipe of Bengal. Made of Matar dal or split dried pea lentil patties with mishmash of vegetables. Heard about chapor ghonto from a friend. Never tried before. Google it. So many recipes with veggies like potatoes pumpkin eggplants parwal or pointed gourd etc.

 

But first time made exactly as my friend told. It was with mustard paste. I used mustard powder. Needn’t much spices yet delicious. Used only ginger, green chilli, mustard powder and panch phoran. It was yummy. Didn’t get Matar dal or split dried pea lentil in local grocery. So used Chana dal or Bengal gram.

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Dal or lentils are a good source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. And still low in calories and contain virtually no fat.

 

Our this week’s #Foodiemonday #bloghop theme is #DalDelights. Any recipe with dal or lentil.

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So made this chapor again. But made with little changes. And very happy with the result.This time I have added tomato, garlic and kashmiri red chili powder. And the taste was amazing.

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Recipe

 Chana dal/Bengal gram or Matar dal/split dried pea lentil – 1 cup

Ginger – 1 inch piece

Green chilli – 1 – 2

Salt to taste

Cumin powder – 1/2 teaspoon

Little oil for shallow frying

For the gravy

 Mustard powder – 2 teaspoon

Green chilli – 1 – 2

Garlic – 3 cloves

Tomato – 1 chopped

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 and 1/2 teaspoon

Salt to taste

Panch phoran – 1/2 teaspoon

Coriander leaves – 1 teaspoon chopped

Mustard oil – 2 tablespoon

Method

 Wash and soak the lentils or dal overnight. Grind them with ginger and green chilli. Add very little water if require. Don’t make it runny. Batter should be thick. Add salt and cumin powder. Beat well.Make patties with this batter and shallow fry in a nonstick pan with very little oil. Keep aside.

 

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Soak the mustard powder in cold water. I have used Weikfield mustard powder. Blend the powder in cold water thoroughly till it becomes a thick cream. Allow to stand for 10 minutes to develop full flavour.

 

Grind the garlic, tomato and green chilli. Heat mustard oil in a pan. Add panch phoran. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

 

Let the panch phoran splatter.Now add garlic tomato and green chilli paste. Saute till the oil leaves side. Add soaked mustard powder, salt, turmeric powder,chopped coriander leaves and kashmiri red chilli powder. Saute and add water. Add water as requir for gravy. Let it boil and add the lentil patties. Cook on simmer for 10 – 12 minutes or until the patties becomes soft.

 

Stir and mix well. Check and adjust the seasoning and switch off the flame. Chapor in mustard sauce is ready. Garnish with slit green chilli or chopped coriander leaves. Serve hot with steamed rice.

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