Healthy Cauliflower and Spinach Fritters/cutlets Airfryer

Healthy Cauliflower and Spinach Fritters/cutlets

These cauliflower fritters are easy to make and a different way to have cauliflower, so delicious and tasty.


*Airfryer

Air-Fryer

2 Cup Grated Cauliflower
11/2  Cup very fine Chopped Spinach
4 Tablespoon Chickpea flour (Besan)
1/2 cup bread crumbs
Salt as per taste
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp red chili powder (optional)
1/2 tsp Mango powder
1/2 tsp chaat masala
A pinch of hing

Method:-

Mix grated Cauliflower and fine chopped Spinach in a cheese cloth. And squeeze as much as you can. ( You can use squeezed water in kneading dough or in soup)

Now transfer the squeezed mixture into the bowl. Add all spices , flour and bread crumbs. Mix well.

Grease your palm with little oil and make balls and give them round shape and press lightly.

(You can make any shape as per your choice)

Airfryer Technique
(Every Airfryer time can vary)

Now Preheat Airfryer on 180 F for 5 minutes.

Then place the Cutlets in Airfryer on 160 F for 10 minutes.
Turn Cutlets and keep it on 160 F for 8-10 minutes.

Then set the temperature on 180 F for 3-4 minutes (for both side) for more crunchy and brown in color.
You can grease with lightly oil also.

So enjoy Hot and Healthy Cauliflowers and Spinach Fritters/cutlets .

                                              Serve with green chutney or sweet chutney

 


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For Shallow fry
https://indiantummy.blogspot.com/2020/01/cauliflowers-and-spinach-fritterscutlets.html


Note
1) You can add grated potato , peas , carrot etc.
2) You can add onion and garlic as per your choice.
3) Adjust spices and salt as per your taste.
4) For binding you can also use cornstarch

Cauliflowers and Spinach Fritters/cutlets

Healthy Cauliflower and Spinach Fritters/cutlets

These cauliflower fritters are easy to make and a different way to have cauliflower. So delicious and tasty.


*Shallow fry

Shallow fry

Ingredients
2 Cup Grated Cauliflower
11/2  Cup very fine Chopped Spinach
4 Tablespoon Chickpea flour (Besan)
1/2 cup bread crumbs
Salt as per taste
1 tsp green chili paste
1 tsp ginger paste
1/2 tsp red chili powder (optional)
1/2 tsp Mango powder
1/2 tsp chaat masala
A pinch of hing


Method:-

Mix grated Cauliflower and fine chopped Spinach in a cheese cloth. And squeeze as much as you can. ( You can use squeezed water in kneading dough or in soup)

Now transfer the squeezed mixture into the bowl. Add all spices , flour and bread crumbs. Mix well.

Grease your palm with little oil and make balls and give them round shape and press lightly.

(You can make any shape as per your choice)

Now,
Heat the pan or skillet. put some oil on the skillet. Place the cutlets on the skillet and cook it on medium heat.
Cook it for sometime (3-4 minute aprox) then turn them ..put some oil and cook them. Turn again and again (press lightly from the spatula during cooking) until become golden brown and crispy in color. (It will take around 12-15 minutes approx)
Slightly press from Spatula.

                                              

 Serve with green chutney or sweet chutney .



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For Airfryer Technique
https://indiantummy.blogspot.com/2020/01/healthy-cauliflower-and-spinach.html


Note
1) You can add grated potato , peas , carrot etc.
2) You can add onion and garlic as per your choice.
3) Adjust spices and salt as per your taste.
4) For binding you can also use cornstarch
5) You can also make by deep frying technique.
6) You can eat this tikkis as a chaat.

Cauliflower Poha

For Cauliflower Lovers

Cauliflower Poha is healthy and yummy which can be eaten in breakfast or at tea time.

This is healthy recipe who really likes to eat cauliflower .

Enjoy this irresistible cauliflower poha with a hot cup of tea.

Ingredients:-

2 Cup Grated Cauliflower
1 medium size finely chopped Onion
1/2 cup boiled peas
1/2 tsp green chili paste
Salt as per taste
1 tbsp Oil
1 tsp mustard seeds
1/4 tsp Turmeric powder
1/4 tsp red chili powder
1/4 tsp sugar (optional)
1/4 cup finely chopped cilantro
1 tbsp lemon juice
Roasted Peanuts

Method :-


Boil water in a pan and add grated cauliflower and 3-4 minutes until it become soft.
You can do it in microwave also  . Keep grated cauliflower in the microwave safe bowl and keep it for 4-5 minutes or until it become soft.

Then drain it or squeeze.

Heat oil in a pan. 

When oil is hot add mustard seeds. When it cracks then add green chili paste. Saute for few seconds.
 Add Onion and stir for 1-2 minutes, until it become golden in color . Add  Peas stir more for 1-2 minutes. Add salt , turmeric powder and red chili powder. Mix well.
Add grated cauliflower and mix well.

 

Add sugar and Cover with lid and let it cook for 3-4 minutes on medium gas.
Add cilantro and lemon juice. Mix well. Turn off the gas.

Garnish with cilantro and peanuts.
Serve hot and Enjoy.
Share it with your friends and family.

Tip :-

1)If you want you can add tomato .
2) Onion is optional.
3) You can add carrot, beans and potato etc.
4) Try to grate cauliflower from thick grater .. 

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Gobi stuffed Kachodi

Wheat flour Kachodis with spicy,tangy cauliflower stuffing .

If you want to make different stuffing for your kachoris,

try this Gobi (cauliflower) stuffing.

Spicy masala in crispy kachori mouthwatering option.

Enjoy this kachori with Aloo sabji.

Ingredients

for stuffing

1 cup grated cauliflower

1 medium size boiled potato

1/2 tbsp cornstarch 

salt to taste

1 grated green chili

1/4 tsp red chili powder

1/2 tsp coriander powder

1/4 tsp garam masala

1/4 tsp mango powder

For dough

11/4 cup whole wheat flour

3 tbsp oil

1/2 tsp salt

1/2 cup water or as required

Method

In a bowl add all stuffing ingredients and mix well.

In an another bowl, add flour and salt. Mix well

Add oil and mix well .

Add water gradually and knead the smooth dough.(Dough should neither soft nor hard).

Keep aside dough for 10-15 minutes .

Divide the dough into equal parts.

Make the smooth ball.

Heat oil in a pan or kadai for deep frying kachodis.

Grease your palm with oil and knead the dough again for a minute.

Now divide the dough into equal parts and roll them like a balls.

Roll the one ball like a puri..

Mold the puri into a cup and place one tbsp stuffing in the center. Pull the edges of puri to wrap the stuffing.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into puri shape.

(You can also roll kachoris form rolling pin but lightly, otherwise stuffing can come out.

Now Fry the kachoris on medium - low gas. After they start to puff, slowly turn them over.
Fry until golden brown from both sides.

Serve cauliflower stuffed kachori with aloo sabji.

Tips:-

Make sure stuffing is dry. If you think that mixture is not dry , so you can add more potato or corn flour.
Always fry kachoris on medium gas, otherwise it will be soft and half cooked on high gas
When ever you are rolling kachoris with palm or rolling pin, make sure there should not be any hole in kachoris, otherwise oil can go inside the kachoris.

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Gobi(Cauliflower)Manchurian Gravy with Hakka Noodles

Gobi Manchurian is popular indo-chinese recipe which is super delicious , spicy and savory in taste.
It is tempting combination of deep fried cauliflower florets which are simmered in indo-chinese style gravy which has lots of flavors...

I have already gave the recipe of dry Gobi (caulilfower) Manchurian
Here is the link 
http://indiantummy.blogspot.com/2012/09/gobi-manchurian-dry.html


I have been waiting so long to share this gravy gobi manchurian ...
Finally yummy, tempting recipe is here ...
So Ready for party :)

oops I forget to tell you Here I am presenting gravy Gobi Manchurian with Hakka Noodles


Here you can find the recipe of Hakka noodles

Hakka Noodles

http://indiantummy.blogspot.com/2016/03/veg-hakka-noodles.html

Serves  2-3
Ingredients

Gobi Manchurian

1/2 Medium Size Cauliflower
3 Tables spoon All purpose flour
3 Table spoon Corn Starch
1 tsp grated green chili
1 tsp grated ginger
1/4 tsp Black pepper powder
1/8 tsp red chili powder
1 tsp salt (or as required)
1/2 cup water (or as Required)


Oil for deep frying

Gravy
1 table spoon oil
1/2 tsp grated ginger
1/2 tsp grated green chili
1 tsp salt ( or as required)
1/4 tsp black pepper powder

1 medium size onion finely chopped
1 small size bell pepper finely chopped
1 small size red bell pepper finely chopped

11/2 table spoon corn Starch
2 tbsp Red chili sauce
2 tbsp Tomato ketchup
1 1/2 tbsp Soy sauce
1 tsp chili vinegar/vinegar

2 cups water (or as required)


Some Spring onions finely chopped
Some cilantro leaves for Garnishing


Method

Clear cauliflower and cut into florets....
wash it and drain it properly.

Heat oil in a pan for deep frying

In the mean time take bowl add maida , cornstarch, ginger , green chili , salt , black pepper , red pepper and mix well . Add water and make batter . Batter should be neither thick nor watery ....

Now when oil is hot then add all florets into batter and coat well with the help of spoon ....

Now drop florets into oil and deep fry on medium gas until they turn golden brown.

Take out florets on absorbant paper .

Now for gravy 

Heat 1 tbsp oil in a pan . Add green chili and ginger ... Stir it for few seconds . And black pepper powder and salt ... Add onion , green bell pepper and red bell pepper and some spring onions ... Sauté for 1-2 minutes on medium gas .

In the mean time take a bowl ... Add cornstarch , soy sauce , chili sauce , ketchup and mix well .

Add this mixture into pan ... Add around 2 cup water and cover with lid and cook it for 3-4 minutes on medium gas . 

( if you think gravy is thick you can add more water and also adjust salt and sauces ).

Now add cauliflower florets  and cook it for 1-2 minutes ...
Add vinegar and mix well.

Turn off the gas 

Garnish with spring onions and cilantro (I am skipping this step .. Becoz I don't have cilantro this time )

Serve hot  with Hakka noodles or veg fried rice ...

Enjoy 

Tips :-

1) You can adjust the amount of sauces as per your taste
2) Amount of water can adjust as thickness of gravy





I hope you will like it
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Gobi Ke Paranthe ( Cauliflower Ke paranthe)

Gobi ke Paranthe ... It is very popular, spicy and delicious paranthe . Serve hot with curd and Pickle.
Gobi Parantha is difficult to prepare because most of the time Gobi has moisture inside it which makes it difficult to stuff the parantha uniformly and properly without breaking it from the corners while rolling the stuffed dough.
Here is the different way of making Gobi Parantha. No sticky mixture, only perfect Gobi parantha  recipe 

               

                  






Ingredients 


1/2 half medium  size Cauliflower or gobi
1 1/4 tbsp corn starch
1 tsp oil
1/4 tsp cumin seed
A pinch of Asafoetida (hing)
1-2 finely chopped or grated green chili
1 tbsp finely chopped or grated ginger
11/2 tsp salt or as per taste
1/2 tsp Mango powder
1/8 tsp garam masala
1/4 cup finely chopped cilantro

Wheat dough for Parantha
Oil for cooking

Method :-

Wash the cauliflower then Grate the cauliflower in a bowl . Add green chili , ginger and corn starch. Mix well.
Take a pan ,add oil . When the oil is hot add cumin seed, when it cracks then add hing. Add cauliflower mixture. Add salt,Mango powder, Garam masala and mix well. Stir for 6-8 minutes on medium gas or until cauliflower mixture become dry.
Add cilantro and mix well. Turn off the gas and keep it for cool down.

 



Now knead the dough like any normal parantha dough.


Now Make the parantha.
Heat Tawa or skillet for cooking the paranthas.

Take a normal ball from dough. Divide into two equal part . Roll it one by one . It will be good if size is equal for both part.
Spread the cauliflower mixture on the one part. and cover it with another part. Press it gently .
Sprinkle some flour over it and and roll it lightly. (Don't force on the rolling pin and don't too much roll).

 

 
 

Then cook the parantha on the skillet on medium gas until it become crispy .



Tips :-
1) Dough Should be soft (Neither sticky nor firm)
2) While stuffing , mixture should be cool down.

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Gobi Ke pakode (Cauliflower fritters)

Gobi Ke pakode is a delicious ,crispy and hot pakodas made by dipping cauliflower florets in the besan and spices. It is easy to make and a great snacks for the evening tea .

                                       

Ingredients :-

Around 1/2 cauliflower (gobi)

Batter ingredients 

2 cup Besan (Gram Flour or chickpea flour)

1/2 tbsp salt or as taste

1/2 tsp red chili powder

1/4 tsp coriander powder

1-2 finely chopped green chili

1 tsp grated ginger 

A pinch of turrmeric powder

1/4 tsp Mango powder

A pinch of hing

1/2 cup finely chopped cilantro

water requiren to make thick batter

oil for frying

Chaat Masala for sprinkling.

Method :-

Firstly cut the cauliflower in to small florets and wash them and drain them completely.

Now make the batter.

Add besan in a bowl and add water (around 1+1/4 cup ) and mix well until there are no lumps.

Add all spices and cilantro and mix well

 

Heat oil in a wok or kadai for frying the pakodas.

With the help of spoon take one floret and dip in the bean batter. Coated properly and when oil is hot , then drop the floret into oil.

Oil should be medium  hot , when you are going to drop the florets into oil. Fry the pakodas on the medium gas.

 
 

Pakodas are ready and sprikle some chaat masala .

Enjoy hot Pakodas with hot tea and chutney.

Serve the pakodas with cilantro or sweet chutney or Tomato Sauce.  

:)

Note:-

You can adjust spices as per your taste.

http://indiantummy.blogspot.com/search/label/Sauce%20or%20Chutney

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Thankyou