Cauliflower Paratha - For Kids

Category: Chapati / Paratha   
Preparation Time: 15 mins      
Waiting Time: 30 mins      
Cooking Time: 20 mins      
Servings: yields 5 parathas

Cauliflower Paratha

 Ingredients:

For Dough:

• Wheat flour - 1 cup + 1 tbsp for rolling
• Ghee - 1-2 tsp
• Ajwain / Omam-  1/4 tsp
• Salt- to taste
• Warm Water - as required 

For Stuffing:

• Cauliflower, grated - 1 cup (tightly packed)
• Ginger, grated -  1 tsp
• Curry Masala Powder (Home made) - 1/2 tsp *
• Pav Bhaji Masala Powder (Home made) - 1/4 tsp*
• Salt - to taste 
• Oil - 1 tsp 

*Can be replaced with Garam Masala / Chilly powder / any spice powders of our choice

For Toasting:

• Ghee - as required

Method:

1. In a wide bowl, add wheat flour, Omam, 1-2 tsp of ghee and required salt, mix well and knead into a smooth soft dough by gradually adding warm water. Keep aside for atleast 30 mins and prepare the stuffing
   
   
   
   
2. In a vessel bring water to boil, add cauliflower florets and switch it off. Afetr 5 mins, take the florets and drain well (here I used green coloured cauliflower)
   
3. Finely grate the florets using grater and keep it ready
   
4. Heat oil in a pan add ginger and then add grated cauliflower, saute for a min
5. Then add the dry masala powders and required salt, saute till the raw smell goes off
   
6. Allow the stuffing to cool down
   
7. Divide the dough into equal lemon sized balls, dust them with flour, flatten them to a small thick circle
   
8. Place about 2 tbsp of stuffing inside, cover it up and then roll again to a thin paratha
   
   
   
   
   
   
   
   
   
9. Heat the tawa, place the parathas and cook till bubbles started to appear on the surface; Turn over, apply few drops of ghee and cook the other side
   
10. Once it's cooked, spread a little ghee / oil on the paratha and transfer to plate or place it in hot box till you serve
    
11. Serve warm with Raita!
    

Cauliflower Masala Pasta

Category: Pasta / Macaroni
Preparation Time: 10 mins 
Cooking Time: 20 - 25 mins
Servings: For 2-3 persons

Cauliflower Masala Pasta

  Ingredients:

• Pasta - 2 cups
• Cauliflower, bite sized florets - 2 cups (Washed and Blanched)
• Oil - 1 tsp

  

  Pasta-Uncooked

• Bay leaf - 1 no
• Salt - to taste
• Coriander leaves - few

 To Roast and Grind:

• Oil - 1 tsp
• Coriander seeds -2 tsp
• Pepper - 1/2 tsp
• Cinnamon - 1/2 inch 
• Cloves - 2
• Fennel Seeds - 1/2 tsp

  

  Cauliflower-blanched

• Garlic cloves - 3 nos
• Ginger - 1/2 inch piece
• Red chillies - 1-2 nos (Adjust as per taste)
• Onion, chopped - 1 no (Small/Medium sized)
• Tomato, chopped - 1 no 
• Turmeric powder - 1/2 tsp 
• Curry leaves - few
• Coconut - 3 tbsp

  Method:

1. Cook pasta as per the package instructions; (Boil water; add pasta with little salt and cook for 9 -12 mins until slightly soft yet crunchy enough to bite). Drain and wash with cold water and keep aside 
   
   
   
2. Heat 1 tsp of oil in a pan and roast the coriander seeds, pepper, cinnamon, cloves, red chillies and fennel seeds. Once they become golden brown and gives nice aroma, add garlic, ginger, curry leaves and onion; saute for a min. Then add the chopped tomato, turmeric powder and saute till it turns mushy and finally add in the coconut and switch off
   
3. Allow the masala to cool down and grind to a smooth paste with little water
4. Heat oil in a pan and add Bay leaf; fry for 30 secs
5. Add the cauliflower florets (already blanched in hot water) and saute for 2-3 mins
   
6. Then add the ground masala along with required salt and water, allow to cook in medium flame till the florets are done
   
7. The consistency should not be very dry, needs to be semi-gravy so that the pasta gets coated nicely
8. Once its get cooked, add the cooked pasta and mix well
   
9. Let it cook for 4-5 minutes in low flame and switch off
10.  Garnish with coriander leaves and serve!
    

Cauliflower-Paneer Paratha

Category: Chapati / Paratha   
Preparation Time: 15 mins      
Waiting Time: 30 mins      
Cooking Time: 20 mins      
Servings: For 2 persons

Cauliflower-Paneer Paratha

Ingredients: 

For dough:

• Wheat flour / Atta - 1 3/4 cup + 2 tbsp for rolling
• Salt- to taste
• Ajwain / Omam-  a pinch
• Warm Water - as required 

For Stuffing:

• Cauliflower, grated - 2 cups (tightly packed)
  
• Paneer, grated -  1/2 - 3/4 cup (adjust as per availability)
• Cumin seeds - 1/2 tsp
• Ginger-Garlic paste - 1 tsp
• Turmeric powder - 1/4tsp
• Coriander powder - 1/4 tsp 
• Chilly powder - 1/2 tsp / Green chilly, minced - 1 no
• Garam Masala - 1/2 tsp
• Amchoor Powder - a pinch
• Salt - to taste 
• Oil - 1 tsp
  

Method:

1. In a wide bowl, take 2 cups of wheat flour and required salt, mix well and knead into a smooth soft dough by gradually adding warm water. Keep aside for atleast 30 mins and prepare the stuffing
2. Heat oil in a pan add cumin seeds and once it crackle, add the ginger-garlic paste, saute for 30 secs and then add grated cauliflower, saute for a min
3. Then add the dry masala powders and required salt, saute till the raw smell goes off
   
4. Add the grated paneer, mix well
   
5. Allow the stuffing to cool down
   
6. Divide the dough into equal lemon sized balls, dust them with flour, flatten them to a small thick circle
7. Place about 2 tbsp of stuffing inside, cover it up and then roll again to a thin paratha
   
8. Heat the tawa, place the parathas and cook till bubbles started to appear on the surface; Turn over and cook the other side
9. Once it's cooked, spread a little ghee / oil on the paratha and transfer to plate or place it in hot box till you serve
   
10. These parathas are soft and tasty; you can have it with plain curd / any raita
11. We can adjust the quantity of paneer based on availability; or even without it

Aloo-Gobi Masala

Category:  Lunch
Preparation Time: 10 mins 
Cooking Time: 30 mins 
Servings: 3-4 persons

Aloo-Gobi Masala

  Ingredients:

• Cauliflower - 1 small sized flower
• Potato, chopped - 3 nos (small sized)
• Coriander powder - 1 tsp
• Chilli powder - 1/2 tsp (adjust as per taste)
• Garam Masala powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Oil - 2 tsp
• Bay leaf - 1
• Cloves - 2
• Kasoori Methi - 1 tsp
• Salt - to taste

To saute and grind:

• Oil - 1 tsp
• Onion, chopped - 1 no
• Tomato, chopped - 2 nos
• Ginger - 1 inch piece
• Garlic cloves - 5 nos
• Fennel seeds - 1 tsp
• Pepper - 1/4 tsp

Method:

1. Heat 1 tsp of oil in a pan, add chopped onions, tomatoes, ginger and garlic; saute well for 8-10 mins till it becomes mushy and add the fennel seeds, pepper at the end; switch off and allow to cool. Grind to smooth paste
   
2. Wash and cut cauliflower into bite sized florets, place it in boiling water for few mins; drain it and keep aside
3. In a another pan, heat 2 tsp of oil; Once it's hot add bay leaf and cloves, fry for 30 secs
4. Add chopped potatoes and cauliflower florets, fry for a min
   
5. Add the masala powders (Turmeric, Chilli, Coriander and Garam Masala powders) and required salt; saute for 2 mins
   
6. Then add the ground masala and allow the veggies to get cooked in masala; adjust water as per your desired consistency
   
7. Keep the flame in medium and once the veggies become soft (not mushy)
   
8. Add the crushed kasoori methi and switch off
   
9. Serve hot with rotis / parathas

Cauliflower Kuzhambu for Rice

Category:  Lunch
Preparation Time: 10 mins 
Cooking Time: 30 mins
Servings: 3-4 servings

Cauliflower Kuzhambu

Ingredients:

• Cauliflower - 1 no (Medium sized)
• Big Onion, finely chopped - 1 no
• Tomato, finely chopped - 1 no
• Oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Tamarind paste - 1/8 tsp (Optional)
• Salt - to taste
• Coriander leaves - for garnishing

To saute and grind:

• Oil- 1 tsp
• Small onions - 12-15 nos
• Ginger - 1 inch piece
• Garlic - 4 cloves
• Red chilly - 1-2 nos (Optional, I didnt add since the Masala powder itself was spicy)
• Tomato, roughly chopped - 1 no
• Curry leaves - few
• Coconut, shredded - 1/2 cup
• Fennel seeds - 1/2 tbsp (Optional)
• Cinnamon - 1 small stick (Optional)
• Cloves - 2 nos (Optional)
• Home made Chicken Masala powder / Kuzhambu milagai thool - 1 tbsp

Method:

1. Wash the cauliflower florets and cook in boiling water with 1 tsp of salt till it gets half cooked. Drain and keep aside
   
2. Meanwhile prepare the masala, by sauting the above ingredients in 1 tsp of oil (add one by one in the same order as above) and allow to cool
   
3. 
4. Grind the sauted mixture to a smooth but bit coarse masala paste
5. Heat oil in a pan, add mustard seeds, curry leaves and finely chopped onions (one by one)
   
6. Saute till the onions becomes soft and add the chopped tomatoes, saute till it becomes mushy
   
7. Then add cauliflower florets and saute for a min, add turmeric powder
   
8. Add the ground masala, mix well, add required water as per your desired consistency
   
9. Allow to boil for 5 mins in medium flame
   
10. Then add the tamarind paste and boil for few more mins
    
11. Switch off and garnish with coriander leaves
    

Notes: 

• Since home made masala powder has spiciness, I had not added any chillies, if you need you can add
• You can also add only one tomato for grinding and increase tamarind 
• Small onions gives the unique taste - better to add them 
• Ginger-Garlic paste can also be added while frying onions, but fresh ingredients gives a nice aroma