Cauliflower And Cheese Pakora Recipes

CAULIFLOWER PAKODA

Steps:

• Separate the florets from cauliflower. Do not chop them to small florets. (check the pictures in the step-by-step guide)
• Heat 4 cups of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle ½ teaspoon salt. You may also add turmeric to the water. This step is done to bring out the worms if any in the florets.
• Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain to a colander.
• Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves & green chilies. Sprinkle chili powder, carom seeds and garam masala all over. Mix them well.
• Sprinkle gram flour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps water and begin to coat the gobi well with all the dry ingredients.
• Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade. (check pictures above)
• Taste test the batter and add more salt if needed.
• Heat oil in a deep pan for frying until hot enough.
• To check if the oil is ready to fry, Drop a small portion of batter to the hot oil. The batter should rise if the oil is hot enough.
• Regulate the heat to medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
• Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden & crisp on a medium heat.
• The bubbles in the oil will reduce when the florets are fried well.
• Remove them to a steel colander. Serve cauliflower pakoda hot with a cup of hot tea or coffee.

CAULIFLOWER CHEESE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

GOBI PAKORA (CAULIFLOWER PAKODA)

Steps:

• In a pan, Boil enough water with salt.
• Break or chop the cauliflower in medium sized florets.
• Rinse them well and add them to the boiling water.
• Switch off the flame and let the cauliflower florets be immersed in the water for 10 to 12 minutes.
• Drain the water from the cauliflower florets. In a pan marinate the cauliflower with red chili powder, turmeric powder, ginger-garlic paste, garam masala powder. Mix very well and keep aside for 8 to 10 minutes.
• In another bowl, make a smooth batter with the besan/gram flour, asafoetida, baking soda or baking powder, salt and water.
• Next add carom seeds to the batter and mix well.
• Heat oil in a kadai or deep fryer. You can use any neutral tasting oil with a high smoking point.
• Take each marinated cauliflower and dip in the batter.
• Coat each floret evenly with the batter and add them carefully in the medium hot oil.
• When one side becomes slightly crisp and the batter firms up then turn over with a slotted spoon and continue to fry the other side.
• Fry till the cauliflower fritters are crisp and golden evenly. You will have to turn the pakora a couple of times for even frying.
• With a slotted spoon remove the pakoda and drain as much oil as possible. Then keep them on paper towels to remove excess oil.
• Serve the cauliflower pakoda hot or warm with any green chutney or sauce, sprinkled with chaat masala, lemon juice and chopped coriander leaves. You can also have them with roti or stuff them between bread slices or dinner rolls.

CAULIFLOWER AND CHEESE PAKORA

Steps:

• In a large bowl mix first 5 ingredients thoroughly.
• Add enough water to make a thick batter.
• Add cauliflower and blend well.
• Using a large, heavy frying pan, pour 1 1/4 inch deep oil and heat to 365.
• To test oil, drop a very small amount of the batter mix into the oil, if it sizzles, it's ready.
• Add all batter to oil, 1/4 cup at a time to make "pancakes" and fry until golden brown.
• Drain well.

CREAMY CAULIFLOWER PAKORA SOUP

Steps:

• In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

CAULIFLOWER PAKODA | GOBI PAKODA RECIPE | GOBI PAKORA

Steps:

• Take all ingredients except oil in a bowl and mix well. Add very little water and mix well.
• Heat oil in a pan, drop the pakora in hot oil and fry till golden brown.
• Drain and set aside.
• Serve with ketchup.
• Bring water to boil and add in salt and turmeric to it..Now add in cauliflower florets in this and cook for 1 mins..Drain this and set aside.
• Now make a batter by mixing gram flour, salt, chilli powder, turmeric powder, baking powder, asafoetida, ginger garlic paste and some water..Make this batter little bit thicker..
• Now heat oil for deep frying..Dip the cauliflower in this batter and fry it in oil..
• Cook till it gets golden..Drain and serve with mint chutney or ketchup..