Ingredients:

• 230 ml – coconut milk
• 3 – baby potatoes, unpeeled and quartered
• 2 – tomatoes, peeled and chopped
• 2 – medium onions, sliced
• 1 1/2 tsp – black peppercorns
• 1 tsp – fennel seeds
• 3 – large dried red chillies
• 3 tbsp – ghee
• 1 1/2 tbsp – grated ginger
• 1/2 tsp – hot red chilli powder
• 1/2 tsp – grated nutmeg
• 1/2 cup – tomato paste
• 5 – curry leaves
• 1 1/2 tbsp – lime juice
• 1 – medium cauliflower washed, stems removed and cut into medium florets

Method:

• Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
• Heat ghee in a large work. Saute onions until light brown.
• Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
• Add cauliflower florets and stir fry for 3-4 mins.
• Add all the remaining ingredients except cauliflower.
• Add the cauliflower when the potato is half cooked.
• Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
• Do not overcook the cauliflower.

Ingredients:

• Cauliflower – 1/4 portion of a large Cauliflower
• Green chili – 1 or 2
• Garlic – 2 to 3 cloves of large size
• Onion – 1/4
• Soy sauce – 3 tspn
• Tomato sauce – 2 tspn
• Chili sauce – 1½ tspn
• Oil – 1 or 2 tspn
• For batter:
• All purpose flour (Maida) or Corn flour – 3 spoons
• Rice flour – 2 spoons
• Ginger garlic paste – 1/2 tspn
• Chili powder – 1/2 tspn
• Salt – to taste
• Oil – to deep fry

Method:

• Cut Cauliflower into small florets. Boil water in a pan with little Turmeric powder and Salt. Add Cauliflower florets and leave that in hot water for 5 minutes. Cut Onion into big chunks. Chop garlic into small pieces. Keep all this aside.
• Prepare the batter by mixing All purpose flour, Rice flour, Ginger garlic paste, Chili powder, Salt and Water in a bowl. The batter should not be too thick or too thin.
• Heat enough Oil in a pan to deep fry. Once the Oil is hot enough, reduce the heat to medium. Dip the cauliflower florets in batter, drop gently into the hot Oil, turning once in a while, deep fry them till they are golden brown and crispy. Deep fry all the cauliflower florets like this.
• Remove them and drain on paper towels.
• Then heat 1 or 2 tspns of Oil in another pan. Add Green chilies and Garlic, fry them for a minute.
• Add Onion and fry them for 2 minutes.
• Add Soy sauce, Tomato sauce, Chili Sauce and saute it for 1 or 2 minutes.
• Add 1/4 cup of water and cook this for 2 minutes in medium heat. If you want gravy add some more water.
• Finally add deep fried Cauliflower florets and mix it with the sauce for 1 or 2 minutes. Then remove from heat.

Ingredients:

• Dosai Batter – 4 Cups
• Cauli flower – 1 cup finely cut into small pieces
• Green Chillies – 2
• cumin seeds – 1/2 tsp
• onion – 1 finely chopped
• Tomato – 1 finely chopped
• Red Chilli powder – 1 teaspoon
• Salt – to taste
• Oil for frying

Method:

• Heat a little oil in a pan, then add cumin sedds, when it splutters add onion and green chillies and saute.
• When it turns golden brown add tomato, red chilli powder, Cauli flower – (finely cut into small pieces) salt and saute for a few minutes till it gets cooked.Keep this sepeartely.
• Dilute the dosai batter with water, if necessary.Pour like ‘dosa’ and when it gets cooked well one side and add little more oil and turn and cook well.

Ingredients:

• Potato – 2 (small sized)
• Cauliflower – 3/4 of medium size flower
• Onion – 1
• Mustard seeds and Urad dal – 1/2 tspn
• Cumin seeds – 1/2 tspn
• Curry leaves – a sprig
• Coriander powder – 2 tspns
• Chili powder – 1/2 tspn
• Salt – to taste
• Oil
• Coriander leaves – few (optional)

Method:

• Cut Potato into small cubes. Cut cauliflower into small florets and clean this in hot water. Slice onion length-wise. Keep all this aside.
• Cook Potato cubes with little salt till they are tender. Don’t over cook them.
• Heat oil in a pan. Add Mustard seeds, Urad dal and Cumin seeds. Once the seeds splutters, add Onion and Curry leaves, fry till it turns into golden brown.
• Add Cauliflower florets and fry till it turns into light brown.
• Add Coriander powder and Chili powder, fry till the smell of masala goes off.
• Add very little water and Salt to it. Cover and cook the cauliflower florets.
• Once the cauliflower florets are almost cooked, add cooked Potato cubes and mix with the masala, stir this for 2 to 3 minutes.
• Finally garnish with coriander leaves if you like.