Cauliflower fritters (Vada)

Mix 2 cups grated cauliflower, 1 sliced onion and 1 tsp salt. Microwave for 5 minutes. Add 1/2 egg, 2 table spoon grated coconut, 1 tsp paprika powder, 1 tsp grated ginger, 2 tsp olive oil, 1 tsp chopped coriander, 1 table spoon (soaked) tapioca pearls, 1 tsp crushed peanuts and 3 table spoon chick pea flour (besan).Combine well in a blender. Make a paste. Make lemon sized balls and flatten into oval shaped patties. Bake at 350 degrees for 25 minutes. Flip them half way through.

Cucumber dal curry

Grate 1 cup coconut with 2 garlic, 1 tsp jeera powder, 2 tsp turmeric powder, 2-3 shallots and 2green chillies. Cook 1 cup toor dal, salt and 1/2 cucumber (sliced into small cubes) in a pressure cooker. Add the coconut mixture to this and cook well. Add salt as desired. Make tadka with 1 tsp mustard seeds,4-6 curry leaves and 2 red chillies.

Oats kanji

Grate 1/2 cup coconut with 1 garlic, 1 tsp jeera powder, 1 tsp turmeric powder, 2-3 shallots and 1 green chilli. Boil 2 cup water and add 1 cup powdered oats. Add the coconut mixture to this and cook well. Add salt as desired.

Cauliflower and carrot stir fry

Chop 1/2 cauliflower into small florets and cook in the microwave for 2 minutes. Heat 1 table spoon oil and add 1 tsp fennel seeds and mustard seeds. Add 1 thinly sliced onion, 1/4 carrot (finely chopped), 1 tsp sliced green chillies and 1tsp chopped ginger. Add 1 tsp turmeric powder and red chilli powder. Cook well. Add 1/4 tomato finely chopped. Add enough salt and stir fry everything. Add cauliflower and cook covered for 3-4 minutes. Serve hot.

Cheese and potato kebab

Mix 1/2 cup wheat flour, 1 tsp yeast, 1/4 cup warm water, 1/2 cup grated cheese, 1 tsp lemon juice, 1/2 tsp fresh grated ginger and 1 boiled potato and form a smooth dough. Can add 1 tsp black pepper powder to make it bit spicy. Let the dough sit for 15 minutes. Shape into oval shaped rolls and deep fry. Serve hot with ketchup or coriander chutney.

Semiya upma

Heat 1 table spoon oil and sauté 2 cups semiya until light brown. Add 2 cups of boiling water and 1 tsp salt and cook well. In another pan, heat 1 tsp oil and add 1 tsp mustard seeds. Now mix in 1/2 onion thinly sliced. Add 1 tsp chopped green chillies, 1 tsp chopped ginger and 1/2 cup chopped carrots. Saute and cook until done. Add 1 tsp salt, 1/4 tomato finely chopped and 1/2 tsp turmeric powder. Cook well. When read transfer this to the semiya mixture and serve hot garnished with curry leaves.

Potato fritters

Boil 1 potato and slice it into small pieces. Add 1/2 tsp salt,1/2 tsp turmeric powder,1 tsp chopped curry leaves, 1 tsp chopped green chillies, chopped ginger and 2 table spoon chopped onion.All should be finely chopped. Shape the mixture into lemon sized balls. Mix them in a thick batter made of 1 cup chick pea flour and 1 tsp salt. Deep fry in oil. Serve hot with ketchup.

Beetroot and carrot stir fry

Heat 1 table spoon olive oil. Add mustard seeds, 1/2 garlic, 1/4 inch ginger and 1 crushed red chilli. Add 1/2 sliced onion, 1/2 beetroot and 1 small carrot (all diced). Stir well. Add 1 tsp salt, 1/2 tsp turmeric powder and 1/2 tsp red chilli powder. Mix well. Stir until half cooked. Now cover with a lid and cook for 5-7 times. Stir again and cook uncovered for 5 minutes. Garnish with curry leaves. Serve hot,

Chick pea curry

Cook 3 cups of chick pea with 3 cups of water, 1 tsp turmeric powder, 1 table spoon kashmiri red chilli powder, 1 tsp coriander powder, 1 tsp salt and 1 tsp garam masala powder in a pressure cooker. When ready, take 1 cup of cooked chick peas in a blender. Add 1 hand full of cashew nuts, 3 table spoon coconut milk powder, 2-3 garlic, 1 inch ginger, 2/3 cup water,2 cardamom, 2 cloves and 1 tsp fennel seeds. Blend well and add this to the cooked chick peas and boil until gravy thickens. Serve hot after garnishing with chopped coriander leaves.

Vegetable oats soup

Boil 8 cups of water/chicken stock and add 1 cup rolled oats, 1 red pepper, 1 carrot, 1 tomato, 1/4 onion, 1 sweet corn, 2 cups broccoli, 1 table spoon butter, 1/2 cup grated cheese, 1 garlic and 1 table spoon salt. When the vegetables are cooked blend. Add lemon juice before serving. Serve hot.

Watermelon smoothie

Blend 1 cup water melon, 1/2 lemon,1/2 inch ginger piece, 3-4 ice cubes and 3 table spoon sugar and 2 mint leaves.

Home made mixture (Kerala style)

Make a dough with 2 cups besan, 1 tsp salt, 1 tsp red chilli powder,1 tsp turmeric powder and 1 tsp asafoetida. Heat oil and fry sev using a sieve. Bake 1/2 cup peanuts,1 tsp salt and chana dal at 350 degrees for 25 minutes. Add 1/2 cup corn flakes. Fry 1 stem curry leaves in oil.Toss everything and serve. Add more salt and asafoetida for flavour as desired.

Carrot and Kovakka stir fry

Heat 1 table spoon oil and add 1 tsp mustard seeds and red chilli flakes.Now add thinly sliced kovakka and carrots. Add t tsp salt and turmeric powder. Cover and cook for ten minutes. Now add curry leaves and cook uncovered for ten minutes.

Besan and coconut barfi

Heat a tawa and roast 1 cup besan/chick pea flour. Add 3 cups of sugar and 1 cup ghee. Mix well. Add 1 tsp cardamom powder. Stir in 1 cup coconut and make a thick paste by adding 1/2 cup milk. Bake in a greased pan at 350 degrees for 20 minutes. Cool it until thickened. Garnish with sliced pista and grated coconut.

Sabudana vada

Soak 2 cups sabudana in water for 4 hours. Mix this 2 mashed potatoes, 2 tsp thinly sliced green chillies, 2 tsp chopped ginger, 4 tsp rushed cashew, 4 table spoon grated coconut, 1 tsp asafoetida, 1 tsp turmeric powered, 2 tsp chopped curry leaves and enough salt. Make small cookie sized shapes from the dough and deep fry in oil. Serve hot.

Carrot and potato stir fry

Heat oil and add 1 tsp mustard, 1 table spoon red chilli flakes, 4-5 curry leaves and 1 table spoon chopped garlic. Saute well. Add 1/2 sliced onion. Mix well. Add chopped potato and carrot (one each).Pour salt and 1 tsp turmeric powder. Stir and sauté until cooked.

Gobi manchurian

Dip cauliflower florets in a batter made of cornflour, 1 pinch red food colour, ginger garlic paste, 1 egg, salt and 1 tsp soya sauce. Deep fry them. Saute 1 onion (thinly sliced) in oil. Add chopped ginger, garlic and green chillies. Saute well. Add 1 table spoon soya sauce, 1 tsp sugar, salt and 1 table spoon red chilli sauce. Cook well. Add this gravy to fried cauliflower florets. Garnish with chopped spring onion and coriander leaves. Serve hot.

Brinjal

http://samagni.com/2010/10/shallow-fried-eggplant/

Cauliflower roll

For making filling:

Oil- 1 tbsp
Cumin seeds- 1 tsp
Cauliflower- 1 small chopped
Onion, chopped small- 1
Ginger-Garlic paste- 2 tsp
Green chilly, chopped- 1 or 2
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Fennel powder- 1 1/2 tsp
Garam masala- 1/2 tsp
Water- 1/3 cup
Potato large, cooked- 2 no’s
Cilantro, chopped- 1/3 cup
Salt- to taste
For stuffing:

White Bread slices, cut off the sides- 1/roll
Water- to dip the bread slice
Vegetable oil- enough for frying
Preparation:

Wash a small cauliflower under running water, chop it with a knife into very small bite sizes.
Place a large pan over medium heat, add oil, when it gets hot add cumin seeds, saute for a second.
Add onion and salt saute till translucent, add ginger-garlic paste and green chillies, saute for a minute.
Add chopped cauliflower to the onion, cover with the lid and cook till cauliflower turns very tender.
You could add 1/3 cup water if the mixture turns dry and cook for some more time.Add chilly powder, turmeric powder, coriander powder, fennel powder and garam masala, combine well and cook for another 2 minutes.
In the meantime, cook 2 large potatoes in the microwave or in boiling water till it has cooked well.
Add the cooked potatoes to the cauliflower mix and mash the potatoes into the mix using a wooden spoon.
Taste and add more salt if needed.
Sprinkle cilantro over it. Let the filling cool down.Make small balls out of the cauliflower filling and keep aside

Gobi 65

Marinate florets in a batter made of 1 cup corn flour, t tsp soya suace, 1 egg, salt, 1 tsp red chilli powder, red food color (optional) and 1 tsp ginger garlic paste. Deep fry the florets. Heat 2 table spoon oil and add mustard seeds. To this oil, add and saute 1 onion (sliced) and 2 green chillies (small pieces). Add 1 tsp red chilli powder. Shallow fry onion- chilli mix and add red chilli sauce (1 table spoon red chilli flakes mixed with 1 tsp vinegar). When the onions are done add 1 tsp sugar (or as per taste). Mix this with the fried cauliflower florets and garnish with coriander leaves before serving.