Cauliflower Curry Pathare Prabhu Style#SundayFunday

This is a quick and delicious Vegan & Gluten free Cauliflower Curry.  Perfect mildly spiced curry that can be enjoyed with rice or phulkas. 

Ingredients 

1 Medium Cauliflower - cut into florets
1 Medium Potato - cubed
2 Tablespoons Heaped Pathare Prabhu Masala - Homemade
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
4 Tablespoons Freshly Grated Coconut
1 Teaspoon Heaped Ginger Garlic paste
Salt to taste
4 Tablespoons Oil

Method
Immerse the cauliflower florets in warm water and a tablespoon of sea salt, Keep it aside for 15 minutes. After 15 minutes wash in fresh running water 2 -3 times. Keep it to drain in a colander.

 Grind the coconut to a fine paste add the pathare Prabhu masala and grind again it well mixed. 

In a kadai heat oil , add the ginger garlic paste and saute for 2 minutes , then add the onion and fry till starts to turn golden.

Now add the ground masala paste and  ¼ cup water fry the masala till oil starts to leave the sides. 

Add the cauliflower, potato and fry 

till the masala coats it.

Add a cup of water and salt to taste, mix it well, bring it to a rolling boil. 

Cover with a lid and cook till the potato and cauliflower is  cooked and oil surfaces. Add the chopped tomato and mix well, let it simmer for 2 minutes . Taste for seasonings.

 Serve garnished with fried curry leaves. Enjoy with rice or phulkas.  

Check out these easy Cauliflower recipes

Baked Cauliflower Breadsticks
Baked Tandoori Cauliflower /Tandoori Gobhi
BBQ Whole Cauliflower Tikka 
Cauliflower / Gobhi Sabzi
Cauliflower Rassa
Doi Gobhi/Yogurt Cauliflower
Gobhi Kolhapuri Masala / Cauliflower Kolhapuri Masala 
Grilled Cauliflower Tikka Masala
Mughlai Cauliflower 
Pasta in Cauliflower Cream Sauce

Roasted Cauliflower And Garlic Soup
Stuffed Gobhi (Cauliflower) Parathas 
Tandoori Gobhi/Cauliflower Made On Gas Stove
Vegan & Gluten Free Tomato Cauliflower Rice

Lables: Cauliflower,Gobhi, Potato, Pathare Prabhu, Masala, Homemade, Curry, Vegan, Gluten free, Vegetarian, Sunday Funday   

Buffalo Cauliflower Quinoa Bowls from Amy's Cooking Adventures
Cauliflower Cheese from Karen's Kitchen Stories
Cauliflower Curry Pathare Prabhu Style from Sneha's Recipe
Copycat Cracker Barrel Broccoli Cheese Casserole from Palatable Pastime
Creamy Cheddar Cauliflower Soup (Instant Pot) from Food Lust People Love
Stirfry Chicken, Broccoli, and Cauliflower from A Day in the Life on the Farm
Tandoori Cauliflower Steaks from Mayuri's Jikoni  

Kerala Style Homemade Garam Masala

I love making my own spice mix , this Kerala Garam  Masala has a fantastic aroma and taste.    You can use this spice mix for any Kerala preparations.

Ingredients
15 Grams Saunf/Fennel seeds
5 Grams Cloves
5 Grams Green Cardamoms
2 Brown Cardamoms
10 Grams Whole Black Peppercorns
5 Grams Cinnamon Sticks
1 Star Anise
1/2 Nutmeg 
1 Flower Mace/Javitri

Method

Dry roast each spice ( except the nutmeg) in a hot pan separately, till it starts to release an aroma ( do not burn them). 

Then cool and grind to a fine powder.

It's ready!! Store this in an airtight container.  To retain it's color and flavor store this in the refrigerator.

Labels : Kerala, Garam Masala, Homemade, Masala

Pathare Prabhu Masala - Homemade

Seen this recipe on a Marathi food show and I love trying different recipes so, decided to make it. Adjusted the spice level to my taste. 

This is masala that Pathare Prabhu community mainly settlers in Mumbai,  make for the whole  year and store it. They use this masala for their traditional preparations.

Makes  1 Cup 
Ingredients
10 Dried Kashmiri Red Chilies
10 Dried Bedgi Chillies
8 Tablespoons Level Coriander seeds
2 Tablespoons Level Wheat Grains
2 Tablespoons Level Chana dal
1½ Teaspoons Mustard Seeds
1½ Teaspoons Cumin Seeds
½ Teaspoon Methi Seeds
¼ Teaspoon Asafoetida
1 Teaspoon Black Peppercorns
1 Teaspoon Turmeric Powder

Method

Dry roast all the ingredients  except the  asafoetida one at a time till it starts to change color and releases a aroma.

Grind to a find powder add the turmeric and asafoetida and mix it well. Cool and store in airtight container or a zip lock bag in the refrigerator. Why! I, say refrigerator since we do not use this masala often and  refrigeration retains the aroma and color.

This is a very flavorful masala, you will love it.  Check  my blog to see in which recipes I used this masala.

Labels : Pathare Prabhu, Homemade, Masala, Preservatives free

Temprado Masala- Homemade - Goan Masala

Temprado Masala is a green Goan masala and a very spicy masala paste. This can be used to make just anything you wish, be it fish or meat. It is a multipurpose masala paste.

Ingredients

10 Green chilies
1/2 Teaspoon Turmeric powder
8 Cloves Garlic
1 Big Piece  Ginger 

1 Teaspoon Cumin seeds
1 Teaspoon Heaped Black Pepper Corns
1 Teaspoon Granulated White sugar
1 Teaspoon Vinegar or as required to grind 

Method

Keep all ingredients ready and put them in a mixer grinder  Grind the masala into a slightly coarse paste using vinegar.

Temprado Masala is now ready. 

My Notes

To grind the paste I used only a teaspoon of vinegar, you can add more if you wish.

Can reduce the peppercorns or green chillies according to your taste.

If you are making this in large quantity then label and store the remaining paste in the deep freezer, stays well for many months.

I use this to marinate meat and  chicken too.

You would like to check on other Goan Recipes
Goan Prawns On Sticks
Recheado Masala - Homemade 

Pan Fried Seer Fish in Recheado Masala

Labels:  Masala, Homemade, Goa, Green Chilly, Black Peppercorns, Vinegar, Multipurpose Masala, Preservatives free

Homemade Curry Powder

This can be easily made at home since it requires all ingredients that are available in your pantry.  All the spices are used by us in our daily cooking
Ingredients
4 Tablespoons Red Chilly Powder
1 Tablespoon Level Turmeric Powder
5 Tablespoons Coriander Powder
3 Tablespoons Roasted Cumin Powder
2 Tablespoons Garam Masala Powder
2 Tablespoons Salt
1 Tablespoons Ginger Powder
1 Teaspoon Garlic Powder

Method

Place all the ingredients in the blender and blend it for a minutes. It's ready

Lables :  Homemade, Masala, Curry powder, Preservatives free

Masala Sweet Corn Fries

These Masala Sweet Corn Fries is an appetizer and they are so addictive, you just can't stop enjoying them.

Ingredients
2  Corn Cobs 
1 Teaspoon Salt for boiling the corn
4 Cups water
1 box tooth peaks
1 Teaspoon Amchur powder
1 Tablespoon Garlic powder
1 Teaspoons Chaat masala
1 Tablespoon Red chilly powder
1/2 Teaspoon Black pepper powder
1 Teaspoon Salt
2 Tablespoons Rice flour
2 Tablespoons Corn flour
A pinch of Salt
1/4 Teaspoon Black pepper powder
2 Teaspoons Lemon juice
As required Oil for frying

Method

Take a corn cobs measure and cut less then the tooth pick length.Then cut into two halves. Then tooth pick into the corn cobs.Then apply pressure sideways to remove the corn kernels.
OR

Remove one line of corn as shown above then insert a toothpick and apply pressure sideways to remove the corn kernels.

Take a pan with 4 cups of water,  add 1 teaspoon of salt, bring the water to a rolling boil add  corn  fries, let it boil for 2 to 3 minutes.

Then water drain corn kernels cool them.Then add salt,rice flour,cornflour and black pepper powder mix add water mix and within 20 minutes freezer to cool.

To make the spice mix,  take a small bowl add red chilly powder,salt,chat masala,amchur powder, cumin powder and garlic powder mix well and keep a side.

Take a wok add oil then oil heat put corn fries , and fry them till they are  crispy  on medium high flame. Drain them on a paper towel.  When they are slightly cooled.

Mix the fries in the  masala  spice mix, sprinkle  lemon juice.

Enjoy Masala Sweet Corn Fries. Crunchy, crispy and addictive.

Labels : Sweet Corn, Masala, Fries, Appetizer, Snack, Kids delight, Starters, Vegan, Gluten free

Homemade Biryani Masala

This spice blend you can use it 3 to 4 times to make biryani. This masala is preservative free,Vegan & Gluten free. 
Ingredients 1/2 Small Nutmeg
1 Flower Mace / Javitri 
10 Green Cardamom
1 Teaspoon Shahajeera
15 Cloves
1 Teaspoon Heaped Black Peppercorns
3 Star Anise / Bardian
4 Cinnamon sticks
1 Teaspoon Cumin Seeds
1 Teaspoon Dagadful
2 Brown Cardamons / Badi Elaiche
6 Tablespoons Red Chilly Powder
4 Tablespoons Coriander Powder
2 Teaspoons Turmeric powder
2 - 3 Whole Bay Leaves

Method

In a small grinder grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. 

Add in all the powder masala, and run blend these again till well mixed and preserve in an air tight bottle.  

To preserve the color, taste I, store it in a zip lock bag and keep it in the refrigerator.

My Notes

For 1 kg of meat - Mutton or Beef - use 2.1/2 Tablespoons Heaped Biryani Masala or more according to the spiciness you required.

For 1 Kg Chicken - use 2 Tablespoons Biryani Masala or more according to the spiciness you required.
You can also add 1/2 level of Tandoori color too. Did not add it since in all biryani's, do not like it orange.

For vegetable biryani add according your taste, spiciness and quantity of veggies.

Labels : Masala,Homemade Biryani Masala, Preservatives free, Vegan, Gluten free

Air Fryer Dehydrated Onion Flakes & Homemade Sun-dried Onion Powder

Onion flakes, are used in various food preparations such as dry soups, sauces, vegetable mixes, fast foods, etc. The dehydrated onion flakes has same flavor and taste as the freshly chopped onions.

The Onion powder is made by drying sliced onions in the hot sun for 4 -5 days.

But these Onion flakes made in the Air Fryer are quick and easy, got ready in an hour. They were not browned or burnt.

Ingredients
1 Kg Onions each for Flakes & Powder

Method

For the Onion Flakes

Remove root, top, and skins and wash the onions and pat them dry. 

Then using a grater or a chopper, I used my V slicer to cut into fine dices.

Place the diced onions on a clean muslin cloth to dry for 2 to 3 hours at least .
Then place these in the basket of the Air fryer at 80 degrees. Then no need to preheat the Air Fryer. 

Every 15 minutes give it a good stir so that they are evenly dried and crisp. If necessary keep it for another 10 to 15 minutes more.

Ta Da.. they are ready..

I loved making these in the Air Fryer since it is so easy and hassle free. No tension of it getting burnt. Place these again in the dry cloth and leave it overnight so that they are cool and dry completely. Store it in a zip lock bags in the refrigerator.

Use this to make French Onion Soup Mix and this Soup

For the Onion Powder

For this I finely sliced the Onions on my V Slicer. Spread them on a big plate or woven basket and sun dry it for 4 to 5 days, Before drying it the next day toss them well and set it to dry. 

When you find that some have dried, start crushing them with your hand. 

Once dry powder it in a blender. Store in an airtight container.

If it's summer it will get dry in four days or may take more day depending on how strong the sun heat is.

Labels : Air Fryer, Dehydrated, Onion Flakes, Homemade, Onion, Masala, Onion Powder