Cauliflower Mulugu Peratu

King of Cauliflower Dishes


Cauliflower, a cruciferous vegetable, is in the same plant family as broccoli, kale, cabbage and collards. The milk, sweet, almost nutty flavor of cauliflower makes us to carve for it. Cauliflower mulugu peratu is the unique dish that comes from south India. This dish so unique that we don't need any of our regular curry spices.
No red chili powder, no coriander powder, no garam masala and even turmeric. Wat? u think i am exgarating right?? But its real no powders or any thing-- jus (CPG) -Cumin seeds,  Peeper, Garlic  n our Indian special --- Tempering..
Boiled to perfection and then cooked with our CPG  masala along with onions for that curry effect. This cauliflower mulugu peratu leaves us in divine pleasure. But i added a little bit red chili powder as he is a little bit spicy eater. But the original recipe doesn't call for chili powder..

So lets go to the easy yet delicious cauliflower mulugu peratu recipe: 


Ingredients:
Cauliflower: 1, cut into small florets
Onion:1 big, finely chopped
Green Chili: 2, chopped
Tempering:
Butter: 1tbsp
Red chili:2
Channa dal: 1tsp
Urad dal: 1tsp
Cumin seeds: 1tsp
Mustard seeds: 1tsp
CPG Masala:
Cumin seeds: 1tsp
Pepper: 11/2 tsp
Garlic: 5-6 cloves
Cilantro: To garnish


 Crush all the cpg masala ingredients into a coarse mixture in a mortar with pestle 

Preparation:
1) First take the cauliflower florets in a micro wave bowl n add water to cover florets. Cook for 10 mins on high.( if u want to boil on stove, then first  boil water and add florets. Cover n cook for 10 mins on medium heat.) 

Don't cook them too soft. jus cook until they are fork tender.
2) Drain the water from florets n keep them aside.
3) In a pan, heat butter n add all the tempering ingredients. Fry for 1 min.
4) Add little bit of CPG masala n cook for 15secs.
5) Now add onions, gren chili n cook for 5 mins. Jus until they leave their raw smell. Onions have to be little bit crunchy.
6) Now add remaining CPG masala n cook for 30 secs.
7) Now add florets n stir well. Cook for 2-3 mins or until florets absorb masala flavor. Max of 5 mins.
8) Switch off n garnish with cilantro.

 
 Enjoy this crunchy delicious cauliflower mulugu peratu with rice... 

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Aloo Gobi/ Potato n Cauliflower

Aloo gobi, a favorite dish for many Indians. Potato goes very well with anything. Mixed with Cauliflower n a blend of spices, curry gives a juicy taste.. The main ingredient  that gives aloo gobi, an entirely diff taste is  amchur/mango powder and on the other side turmeric makes this dish so colorful . Rich in taste, color n nutrients, this dish is a mouth watering one for many taste buds....
Source: own
Preparation time 10 mins
Cooking time : 20 mins
Ingredients:
Cauliflower: 1 full flower,  Cut into medium sized florets
Potato: 2,chopped into cubes
Onion: 1 medium sized, finely chopped
Tomato: 1small, finely chopped
Green peas: 1cup
Ginger garlic paste: 1tsp
Green chili: 2, finely chopped
Cumin/jeera seeds: 1tsp
Paprika: 1 tsp
Red chili powder: 1 tsp
Turmeric: 2tsp
Amchur/mango powder: 2tsp(adjust this to your taste)
Coriander powder: 1tsp
Bay leaves: 2
Salt: to taste
Garam Masala: 1tsp
Water: as needed
Oil: 2tbsp
Cilantro: to garnish

Preparation:
1) Take chopped florets into a microwave safe bowl with water covered. Cook for 7mis. ( U can cook on stove top too. In a bottom vessel, boil water n add florets. cook for 5-7 mins on medium to high heat.)
2) In a skillet, heat oil and add bay leaves n cumin seeds. Fry for 30sec
3) Add onions n pinch of salt n cook until onions are translucent.
4) Stir in with turmeric, ginger garlic paste, chili's and fry for 1 min.
5) Add potato cubes and stir it n fry for 1 min
6) Now, add cauliflower florets. Mix well and cover it n cook for 3mins.
7) Add Red chili powder, paprika, amchur powder( adjust this to your taste), coriander powder. Mix it well n cook for another 10 mins, covered on medium heat.
8) Add green peas, garam masala and salt. Cook for 3 mins, covered.
9) Taste it and adjust spices according to your taste n garnish with cilantro.
10) Switch off the stove. Cover it n leave it for 10 mins. So that curry will absorb all flavors.

Enjoy it with rice, chapathi, naan...

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