Chicken-Veggies Fry

Ingredients

Chicken: 700gms

Capsicum: 1

Carrot: 1

Beans: 7

Cauliflower florets: 10

Koosa/Zucchini: 1

Potato: 1

Onion: 1

Kashmiri chilli powder: 2tbsp

Turmeric powder: ½ tsp

Garam Masala: 1tsp

Fennel seeds: 1tsp

Salt: needed

Oil: 2tbsp, 4tbsp

Lemon juice: 3tbsp

Curry leaves: few

Method Of Preparation

Cut the chicken into small pieces. Wash and drain.

Peel and chop the veggies into medium sized pieces.

In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.

Mix this well with hand, if needed sprinkle some water.

Now add the chopped veggies and chicken to it and mix well.

Marinate to about 30minutes.

Heat 4tbsp oil in a wide pan.

Add in marinated chicken and veggies to it.

Stir in and don’t close the lid.

After 5 minutes and low the flame and close with the lid.

After few minutes take out the lid increase the flame and stir occasionally till you get it done.

Don’t make it too dry.

Serve hot with chappathi/Roti

Gobi Manchurian

Ingredients

Cauliflower fritters

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Masala

Onion:3 big

Ginger: 2” piece

Garlic: 5 cloves

Green Chilli: 2

Tomato: 2

Kashmiri chilli powder: 1tsp

Garam Masala: 1 tsp

Coriander Powder: ½ tsp

Salt: needed

Tomato ketchup: 3tbsp

Lemon Juice: 2tbsp

Oil: 5 tbsp

Method Of Preparation

Cauliflower Fritters

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done. Keep this aside.

Masala

Heat another pan and add oil to it.

Add finely chopped ginger and garlic to it. Sauté for a minute and add chopped onions to it.

When onion becomes translucent add chopped tomato, salt and green chilli to it.

Saute till tomato gets well mashed and cooked. Add chilli powder, garam masala and coriander powder to it. Stir for half a minute and add fried cauliflower fritters to it. Stir well till it gets mixed up.

Close with a lid for few minutes and put the flame to very low position.

After 5minutes open the lid and add tomato ketchup and lemon juice to it.

Stir well and switch off the flame.

You can garnish with chopped spring onion and coriander leaves at the time of serving.

GOBI 65

Ingredients

Cauliflower Florets: 20

Kashmiri Chilli Powder: 1tbsp

Garam Masala: ½ tsp

Corn Flour: 1tbsp

Atta/Plain Flour: ¼ cup (I used atta)

Salt: needed

Lemon Juice: 2tbsp

Curd: 1tbsp

Green Chilli: 5

Curry leaves: few

Oil: for deep frying +2tbsp for marinating

Method Of Preparation

Soak cauliflower florets in hot water for few minutes. Drain it before marinating.

In a bowl add Kashmiri chilli powder, garam masala, corn flour, atta, salt, lemon juice, curd, oil and little water to make it a smooth paste.

Add cauliflower florets, slit green chilli and curry leaves to it and mix it well with hand.

Keep this for about 30 minutes to 1 hour.

Heat oil in a pan and deep fry the florets till done.

Serve hot with chappathi/roti.

Crunchy Patties

Ingredients

Potato cooked and mashed: 1 ¼ cup

Beans chopped: ½ cup

Carrot chopped: ¼ cup

Sweet corn: ¼ cup

Cauliflower chopped: ¼ cup

Onion chopped: 2tbsp

Green Chilli: 2

Salt: needed

Turmeric powder: ¼ tsp

Garam Masala: ¼ tsp

Vermicelli: needed

Thin Maida batter: 2 ½ tbsp + ¼ cup water (can use egg instead)

Oil: for deep frying

Method of Preparation

Heat 2tbsp oil in a pan, add onion and sauté for a while.

Then add beans chopped, sweet corn, cauliflower and green chilli.

Then add turmeric powder, garam masala and salt.

Sprinkle some water if required only. Close with a lid and lower the flame.

When it gets cooked switch off the flame and add cooked potato and chopped carrot.

Mix well with hand.

Roll into small balls and flatten a bit.

In a bowl take the maida batter and in another bowl take vermicelli

Heat oil in a pan, take each ball, dip in maida batter and roll in vermicelli.

Deep fry in oil till both sides become golden brown.

Serve hot with tea.

Note: if you don’t like the taste of raw carrot can sauté that too with beans. Can increase the potato if you are not able roll into ball.

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Cauliflower Grean peas Curry

Ingredients

Cauliflower florets: 1 ½ cup

Green peas: ½ cup

French beans chopped: ½ cup

Carrot chopped: ¼ cup

Onion: 1

Green chilli: 2

Ginger paste: 1tsp

Garlic paste: 1tsp

Fresh Coconut Milk: 1/2 cup (thick milk)

Salt: needed

Coconut oil: 2tbsp

shallots: 5

Curry leaves: few

Method of Preparation

Soak green peas for 4 hours.

In a pressure cooker add green peas and little water and cook till the green peas are done. (Do not overcook the peas)

Then open the cooker and add cauliflower, French beans, carrot, onion, green chilli, ginger garlic paste and salt.

If needed add some water and cook for another 1 whistle or can cook without putting the weight for 15 minutes.

When vegetables are cooked add coconut milk and switch off the flame.

Heat oil in a pan, add oil and chopped shallots, when it turns light brown color and add curry leaves.

Transfer this to the cooked curry.

Serve with roti or chappathi.


This curry/stew can be prepared by adding any vegetable together with this. Keralites mainly serve this with Appam, Idiyappam, Chappathi etc. 

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Cauliflower Pepper Curry

Ingredients

Cauliflower: 2 cups (separated to small florets)

Lentils: ½ cup

Onion: 1

Pepper powder: 1tsp (as per your tolerance)

Salt: needed

Coconut Milk Powder: 2tbsp

Shallots: 2

Curry leaves: few

Oil: 2tbsp

Method of Preparation

In a pressure cooker add washed lentils, 2 cups water and salt.

Go for 2 whistle and switch off the flame (Lentils should be well cooked)

When the pressure releases open and switch on the flame and add cauliflower florets.

Add pepper powder also. When boils lower the flame and let the cauliflower cook.

When it gets cooked add diluted coconut milk powder to it and switch off the flame.

Heat oil in a pan, add chopped shallots.

When it turns brown add curry leaves and transfer to the prepared curry.

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