Showing posts with label Cauliflower. Show all posts
Showing posts with label Cauliflower. Show all posts

Jain Pav Bhaji [no onion, garlic, potato]


Jain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

In a hurry? Jump to Recipe

jain pav bhaji made without onion, garlic and potatoes

Yay! It's friday and I had an awesome evening. I logged off early for the day as I finished my work early. Which was a delight after several days of stress. I decided to take some time off for myself.

And when I want to relax and enjoy some me time, I visit food markets. Yes, nothing can excite me more than seeing the options in food and props out there. A true blue food blogger at heart. So I went to FoodHall and window shopped a lot there. Finally picked up some great looking sourdough bread and some exotic flavored cream cheese for my breakfast tomorrow. So looking forward to the morning, I can't wait for the night to fly through.

Going forward to my recipe of the day - Jain Pav Bhaji. Pav Bhaji is a popular street food that most probably originated out of Mumbai or just got super popular in Mumbai. Hence, its mostly called Mumbai Pav Bhaji. The "Bhaji" refers to a spicy curry made with mashed vegetables that is usually served with lots of butter and chopped onions and a quarter of a lime to be eaten along with a fluffy light square bread called "Pav". The bhaji is usually made of potatoes and other mixed vegetables like capsicum, carrot, onions, tomatoes etc. But this recipe is unique because it does not use any root vegetables, which are the base of a regular Mumbai Pav Bhaji.

jain pav bhaji made without onion, garlic and potatoes

The first "dharma" or principle of Jainism, an ancient religion in India, preaches non violence. While I was aware of Jainism, marrying a Jain guy brought me closer to this way of life. I started noticing life more where I would never have. I now make sure I look down when I walk in gardens and on garden paths, just so that I don't stamp an ant or a caterpillar. But life, in Jainism is not limited to animals or insects, it also extends to vegetables and fruits. Those who follow the religion strictly refuse to eat anything that grows below the ground. Vegetables like garlic, ginger, onions, potatoes, carrots etc. Since uprooting the plant to eat the root, actually kills the plant as well as the microorganisms that thrive underground. While my new family isn't extremely strict and follows this diet only on festivals and other good occasions, there are a few friends who live their daily lives avoiding the root vegetables.

In the past when I thought of a Jain Pav Bhaji, I always thought it was Pav Bhaji that was made without onions and garlic, it never struck me that Potato is also a no-no. This time when Raj brought a lot of home grown raw Bananas from my in-law's place, I decided to do something different with them and attempt a Jain Pav Bhaji. I had never expected it to taste so similar to the regular Mumbai Pav Bhaji. I never missed the flavor of the garlic or the onions, it tasted the same as always.

jain pav bhaji made without onion, garlic and potatoes


jain pav bhaji made without onion, garlic and potatoes


jain pav bhaji made without onion, garlic and potatoes


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



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Jain Pav Bhaji Recipe


jain pav bhaji made without onion, garlic and potatoesJain Pav Bhaji has a bhaji (curry) made with raw banana or plantain. Jain Pav Bhaji is made without potatoes, onions, ginger or garlic. The bhaji is served along with buttered pav.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


2 Raw Banana
3 Tomatoes
1 cup Cauliflower Florets
0.5 cup Green Peas
0.5 Capsicum
2 Tbsp Oil
2-3 tsp Pav Bhaji Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 Lime
Handful of Coriander leaves
Salt to taste
Water as required
Butter to serve (Optional)

Method:


1. Cut the raw bananas into 3 large pieces. Add 2 cups of water and pressure cook until completely cooked.
2. Drain and allow the bananas to cool.
3. Cut the cauliflower into florets and boil them along with the green peas until cooked. This can either be pressure cooked or in a open pot.
4. Drain and keep aside.
5. Once the bananas are cool, peel the bananas and roughly mash them.
6. Puree the tomatoes in a mixer/blender.
7. Heat oil in a large frying pan. You can also use a kadhai or a large tava.
8. Once the oil is hot, add in the pureed tomatoes and cook on medium heat for 3-4 minutes. Keep stirring to prevent the tomatoes from burning.
9. Add in the turmeric powder and the pav bhaji masala. Pav bhaji masala is pretty spicy, so I recommend adding it by the spoonfuls and adjust according to taste.
10. Mix well and add in the mashed bananas, boiled cauliflower, peas and finely chopped capsicum.
11. Using a potato masher, mash the vegetables. Mash as per the consistency you want. If you want a chunky bhaji, mash roughly.
12. Add a little water and continue to mash until you get the desired consitency.
13. Add salt to taste and mix well. Add in the red chilli powder if using. You can also add more pav bhaji masala at this point. Mix well.
14. Cook on low heat for 8-10 minutes. Stir occassionally.
15. If the bhaji gets too dry, add a little water. If it is too watery, cook it longer so that the water evaporates.
16. Turn of the heat and add in the lime juice to taste.
17. Garnish with the chopped coriander leaves.
18. Add a generous spoonful of butter to each plate while serving. Skip this step if making for a vegan crowd.
19. Serve with butter toasted Pav.




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Raw banana plantain koftas in a coconut milk based spicy tangy gravy
Raw Banana Kofta Curry

South Indian curd based curry
Doddapatre Tambuli



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8 Grilled Vegetarian/Vegan Delights


A compilation of eight Vegetarian/Vegan grill recipes.



I am bringing to you a Tempting Tuesday post with lots of color and vibrance today. This post is a compilation of eight of my favorite recipes that involve grilling. Late summer is the perfect time to bring out the grill and char those beautiful summer vegetables and produce and make a healthy vibrant meal.

So what are you waiting for? Go ahead and bring out that grill!

Vegetarian Souvlaki Rolls [Vegan option available]


Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread.  I highly recommend a garlic naan bread. Just the colors in this dish will brighten up your day. Use vegan yogurt to make the recipe vegan.

How to make vegetable souvlaki recipe, souvlaki gyros, vegetarian souvlaki recipe, vegan souvlaki recipe at www.oneteaspoonoflife.com


Grilled Cauliflower Summer Bowls [Vegan]


A vibrant summer bowl of spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. Rainbow in a bowl!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com


Grilled Vegetable Open Sandwich [Vegan]


Grilled Summer vegetables over a bed of mashed ripe avocado on a slice of crusty sourdough bread. Perfect for healthy mornings!

vegan grilled summer vegetable open sandwich


Corn Tomato Bharta [Vegan]


Pureed sweet summer tomatoes and sweet corn simmer along with aromatics and spices to make a delicious curry. Serve it up hot with roti, naan or rice.



Grilled Eggplant and Coriander Hummus Rolls [Vegan]


There is no way we are talking about grilling and skipping the eggplant. Thinly sliced eggplant is grilled and rolled with coriander (cilantro) hummus to make finger licking rolls.

How to make grilled aubergine or brinjal hummus rolls at www.oneteaspoonoflife.com


Grilled Vegetable Open Sandwich [Vegan option available]


Two crusty chunks of rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Replace the Paneer with Tofu to make the recipe vegan.

How to make tandoori paneer grilled cottage cheese sandwich recipe at www.oneteaspoonoflife.com


Instant Paneer Tikka [Vegan option available]


Paneer, Capsicum and Tomato coated in an instant marinade of spices and grilled to make a quick weekday snack. This Paneer Tikka is perfect for the lunch box too. Replace the Paneer with Tofu to make the recipe vegan.

instant quick paneer tikka masala grilled capsicum pepper tomato spices


Bean and Grilled Veggie Burger with Coriander Cashew Sauce [Vegan]


Vegan burger with a patty made from grilled vegetables and red kidney beans and topped with a sauce made from coriander and cashews.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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ten vegan Indian curries


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10 Vegan Indian Curries [Ready in 75 minutes or less!!]


A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


If you liked this, you may also like:




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Grilled Cauliflower Summer Bowl



Summer in a bowl - Spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. What are you waiting for? Dig in!!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

I love one bowl meals, so convenient. You spoon all that you want in one large bowl and then you mix together all the bits and pieces as you eat. Bowl meals are popular in so many cultures - Asians have bibimbaps and a variety of other bowl meals (I'm not sure what they are really called), there are Mexican Rice Bowls - I really really love this, I can never have enough of it. And I'm sure there are thousands more that I've never even heard of. What's your favorite bowl meal?

So while Summer hit its high notes, the weather had mercy and a few drops of rain in patches brought down the temperature a few degrees. Yay! Now I at least don't drag my feet to the kitchen. It was beginning to get so hot that I had almost wanted to give up cooking. Standing in front of a hot stove when the air around you is so hot, was definitely more unappetizing than take away food. 

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

Being a food blogger, I cannot "not" cook food. What will I write about? Life of a food blogger, especially a part time one like me is not at all rosy. Full time office job that pays me a salary takes up all of my day and a good part of my evenings and nights. I'm either travelling or in meetings or on a call. It's not that I hate it, in fact I enjoy a lot of it, but all that leaves me with very little time for cooking. So most of my kitchen experiments or as I call it "Delicious Exotic Cooking" happens only on the weekends. Weekdays are for simple non spicy dinners like this Tendle Bibbe Upkari with chapati. 

Today was a relaxing Saturday. I had planned to not cook anything. Breakfast was at Gee's place where she made this awesome Sabudana Khichdi. And when Sabudana Khichdi is there, I always over-eat. So we were in no mood for a regular heavy lunch. Binged watched movies on TV all day. All that lazing is doing wonders for me!! I finally feel like cooking.

But today we were in no mood for regular heavy spicy weekend lunch. We both wanted something fresh yet filling. Not so sure if he wanted filling, but I definitely am not cooking any snacks with evening tea, so lunch had to keep us full till dinner. So presenting, my Saturday kitchen experiment, *drum rolls* - Grilled Cauliflower Summer Bowl!!

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

This Grilled Cauliflower Summer Bowl has 4 main components - the spicy grilled cauliflower ( of course), black rice (I told you I cook exotic food), mint coriander oil (ah! so easy) and a fresh summer salad (so refreshing). 

Start by making the mint coriander oil. It is the simplest part of the entire bowl, but also the thing that ties it all together. The mint and coriander need time to infuse into the oil. So I'd start with this. 

Then comes the black rice. Why black rice, you ask? Because I had it!! You can use brown rice or even regular white rice. I loved the play of black and the other colors, plus I had to use the rice, so I used the sexy black rice. Black rice is very similar to traditional brown rice, it needs quite a bit of soaking and it takes time to cook. It also has that bite to it that's generally missing in white rice. Cook the rice you have just the way you want it and it should be good. 

The Cauliflower - marinate it with olive oil, red chilli powder, cumin powder, garlic, lime juice, turmeric powder and salt. I love this marinade, and I use it for all sorts of things - Paneer, Tofu, Chickpeas etc. Let the marinade soak in, then grill the cauliflower until it is done. I did mine in the oven. 

The salad is just a basic salad of raw vegetables with a light dressing of lime juice, olive oil, salt and pepper. I just mixed together colorful peppers / capsicum to brighten up the whole dish. Use whatever you feel like adding to the salad.

Finally just spoon everything in a bowl and enjoy!! I preferred eating it at room temperature as it was a warm day. You can serve it at any temperature you like.

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)


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Grilled Cauliflower Summer Bowl


How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.comGrilled Cauliflower Summer Bowl is a fresh summer bowl made with spicy grilled cauliflower, a fresh salad, black rice tossed with a refreshing mint coriander oil.

Recipe Type:  Main
Cuisine:            International
Prep Time:     60 minutes
Cook time:     45 minutes
Yield:                Serves 2

Ingredients:


For the Grilled Cauliflower:


2 cups Cauliflower Florets
1.5 Tbsp Olive Oil
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Cumin Powder
1 tsp Garlic paste
1 tsp Lime Juice
Salt to taste

For the Summer Salad:


1 Cucumber
1 small Onion
1 large Tomato
1/2 cup diced Capsicum (mixed colors)
1.5 Tbsp Olive Oil
1 Tbsp Lime Juice
Salt to taste
Pepper to taste

For the Mint Coriander Oil:


2 tbsp finely chopped Coriander leaves
2 tbsp finely chopped Mint leaves
3-4 Tbsp Olive Oil
1/2 tsp Sugar
Salt to taste
Pepper to taste

For the Black Rice:


1 cup Black Rice
2 cups Water
1/2 tsp Salt

Method:


To make the Mint Coriander Oil: 


Mix together all the ingredients and keep aside until assembling.

To make the Black Rice: 


Wash and drain the black rice.
Add water until covered and soak for 1 hour.
Drain the water.
Pressure cook the rice with 2 cups of water and salt until done but not mushy. You can cook it in a deep pot as well. Black rice takes longer to cook just like brown rice.
Fluff the rice with a fork and keep aside.

To make the Grilled Cauliflower: 


Mix together all the ingredients except the cauliflower to make a marinade.
Add in the cauliflower and rub the marinade. Keep aside for half hour.
Lay out on a baking sheet and grill in the oven for 12-15 minutes until the cauliflower is done.

To make the Summer Salad: 


Roughly dice the cucumber, onion and tomato.
Add the lime juice, olive oil, salt and pepper. Mix well.

To Assemble the Summer Bowl: 


Spoon the rice equally into bowls. Pour the mint coriander oil over the rice.
Place the roasted cauliflower and the salad over the rice.
Serve at room temperature or warm.

How to make grilled cauliflower recipe, spicy grilled cauliflower recipe, roasted cauliflower recipe, how to make black rice recipe, summer recipes, one bowl recipes at www.oneteaspoonoflife.com

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Cauliflower Rendang Curry


Cauliflower Rendang is a vegan version of the spicy flavorful Malaysian curry made with lemongrass, red chillies and coconut milk.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Have you ever wondered how a fire breathing dragon feels? Fire in it's belly, fire in it's throat and fire on it's lips. I felt exactly the same way when I made this curry the first time. I was so excited with the bright red chilli paste that I ended up adding all of it and made this curry so hot that I felt like a fire breathing dragon for almost half the day. My tummy burned, by throat burned and my lips were literally on fire. Water didn't cool it off, neither did cold milk. 

Ever felt this way? What did you do to calm the fire?

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Like lightening, in this case, the fire definitely did not strike a second time. I wised up. I used less red chillies. It was still hot, a Rendang is meant to be hot, but it was heat that I was comfortable with. Let me warn you though, I do eat spicy food at least 2-3 times a week, so I am spice tolerant. If you are not used to spicy food, I'd say go light on the chilli paste. You don't have to use all the chilli paste. You can store it in a glass jar in the fridge and use it to make some Honey Chilli Sauce or to add heat to other meals you cook.

I'll let you in on a little secret - I absolutely LOVE Asian curries!!! Yeah, well, no secret...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

I was a big fan of Thai curries for a looong time, until I tried the Vegan Amok in Cambodia. And I kinda changed favorites. I've made that a couple of times with the Amok Powder I picked up in Siem Reap, it is sooo tasty, I feel like I'm cheating on Thai curry when I have it.

The only Asian curry that I had heard for a long time, but never had a vegan version was the Malaysian Rendang. Usually Rendang is made from Beef or Chicken, but since I consume neither, I wanted to make my own vegan version of it. I added Cauliflower, Cauliflower greens, and Sweet Potato to replace the beef or chicken in the curry. And girl... it was goooooood...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

Have you ever tried sweet potato in a curry? If not, you really really should. I'm not such a big fan of boiled or roasted sweet potato, but when boiled in a curry, it is super tasty. I put it first in the Amok and now the Rendang, I've loved it both the times. Raj assumed he would be getting all the sweet potato in the curry, he was taken aback when he realised he had to compete with me in fishing them out in the curry.

To complement the curry, I made a simple cumin rice where I cooked short grained rice with salt and cumin. It went really well with the Cauliflower Rendang. Next time you feel like having curry, try this rendang out and take pictures and tag me @oneteaspoonoflife on Instagram, or @OneTeaspoonLife on Twitter or share with me on Facebook.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

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Cauliflower Rendang Curry


How to make vegan Malaysian Rendang curry at One Teaspoon Of LifeCauliflower Rendang is the vegan version of the Malaysian Rendang curry where Cauliflower and sweet potato are cooked in a spicy lemongrass, red chilli and coconut milk based sauce.

Recipe Type:  Main
Cuisine:            Asian
Prep Time:     20 minutes
Cook time:     45 minutes
Yield:                Serves 2-3


Ingredients:


1/2 Cauliflower
1 small Sweet Potato
200ml Coconut Milk
4-5 Lemongrass Stalks
5-6 dry Red chillies
1 tsp Cumin powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
4-5 Garlic cloves
1/2" Ginger
1 tsp Tamarind Pulp
1 tsp Sugar
2 Tbsp Oil
2-4 Tbsp Water
Salt to taste

Method:


Soak the dry red chillies in a cup of hot water and keep aside for 10 minutes
Remove the outer layers of the lemongrass stalk until you reach the soft white center.
Break the cauliflower into florets and cut the sweet potato into chunks.
Drain out the chillies and remove the seeds.
Grind 3 of the lemongrass stalks, chillies, cumin powder, coriander powder, turmeric powder, ginger, garlic, tamarind and sugar along with a little water to a fine paste.
Heat oil in a pan and fry the paste for 3-4 minutes.
Bruise the remaining lemongrass and add it to the pan along with the cauliflower and the sweet potato.
Add salt and mix well.
Cover and cook on low heat until the cauliflower and sweet potato are almost done. They should be slightly undercooked.
Add the coconut milk and simmer on low heat uncovered for 8-9 minutes until you get the desired consistency and the vegetables are cooked. Adjust the sugar and salt as required.
Serve hot with rice.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
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Gobi Manchurian Pizza


You heard that right! Gobi Manchurian Pizza!!!

Your favorite starter "Gobi Manchurian" as a Pizza topping. Dinner does not get better than this!!!

cauliflower gobi manchurian pizza whole wheat italian indian chinese fusion

I try to cook healthy an eat healthy most of the times. My regular lunch or dinner is chapati with some vegetables. But then, there are some days (or nights) that all I want to do is indulge. Friday night was just that - Indulgence Night. 

This Pizza was a product of circumstances. Seriously, I had no choice. Na ah. 
I had (still have) lots of cauliflower. I had Mozzarella left over from my UBER-ly delicious Stuffed Potato Skins. Remember those? And I had a small little Capsicum growing in my pot. TA-DA - Gobi Manchurian Pizza.

I love LOVE Gobi Manchurian. The chef that invented it was pure Genius. What a perfect starter to any meal! At any given time, in a restaurant, I believe at least 50% of the people order Gobi Manchurian as a starter. Except in those fancy fine-dines. I wonder what people order there.


cauliflower gobi manchurian pizza whole wheat italian indian chinese fusion

I've been told this dish - the Gobi Manchurian Pizza is not my invention (Darn those eye-opener friends!!). To my credit, this Gobi Manchurian Pizza recipe is totally mine. I made Gobi Manchurian the way I always make it, the only difference being I did not simmer the cauliflower with the sauce, instead I just layered them on the Pizza base.

The Pizza was a super hit. This Gobi Manchurian Pizza brings together the best of 2 cuisines (or is it 3) - Indo-Chinese and Italian.

I'm sure everyone knows about Italian Cuisine and Pizzas. No intro needed there. 

Now, the Gobi Manchurian is a purely Indian take on Chinese cuisine. It consists of batter coated cauliflower florets that are deep fried until they are crispy golden brown (I suggest you make extra, they taste awesome just like that). If that wasn't enough of BANG, there is the sauce. The sauce is soy-based and is full of flavors of soy sauce, chilli, ginger and garlic. Getting an idea?


To make the Gobi Manchurian Pizza, I made a whole wheat and honey pizza base. That is 100% whole wheat, nothing else. I have not followed the traditional way of making a pizza base - 2 rises, then either rolling or stretching. I have done it more like - rise, roll, rise. This gave me a nice thick base. If you plan on making a thin crust, then you may need to adjust the dough quantities to match that and your pan size. My directions below are for a 10" thick base Pizza. You can also freeze part of the dough for a later day.

After making the base, I then layered with that delicious spicy sauce and dropped the cauliflower all around. Grated some cheese and VOILA! the Gobi Manchurian Pizza is already ready to be devoured.

I know this does not sound like a weekday kinda meal, when you come back from office battling all that traffic and the rains. The number of ingredients and the number of steps sound daunting. When you start making it you will see that the number of unique ingredients isn't really much. And I've written a very detailed recipe to make your cooking easier. I assure you, there is a time and a place to make this Pizza. I actually made it in like 2 hrs on a Friday night. And the 2 hrs was all rising of the base. The actual cooking took way less.



This Gobi Manchurian Pizza is perfect for you:

If you like quirky fusion food that is delicious.

If you love Asian or Indo-Chinese flavors

If you love Pizza


Gobi Manchurian Pizza


cauliflower gobi manchurian pizza whole wheat italian indian chinese fusionFusion pizza topped with fried cauliflower and Manchurian sauce. 

Recipe Type:  Main
Cuisine:            Fusion
Prep Time:     2 Hours
Cook time:     50 minutes
Yield:                Serves 2

Ingredients:


For the Pizza Base:


2 cups Whole wheat flour or Atta
1 tsp Active Dry Yeast
1 Tbsp Honey
1 Tbsp + 2 tsp Olive Oil
2-3 cups warm Water
1 tsp Salt

For the Gobi / Cauliflower:


2.5 cups Cauliflower florets
4-5 Tbsp Cornflour
1.5 tsp Soy Sauce
1 tsp Ginger Garlic Paste
1 tsp Chilli Sauce
1/2 tsp Tomato Ketchup
1/2-1 cup Water
Salt to taste
Oil to fry

For the Manchurian Sauce:


Leftover batter from the Gobi / Cauliflower
1 Onion
1/2 Capsicum
1 Tbsp finely chopped Garlic
1 tsp Ginger Garlic Paste
1 tsp Soy sauce
1 tsp Chilli sauce
2 tsp Oil
1 cup Water
Salt to taste

For assembling:


Pizza Base
Fried Gobi / Cauliflower
Manchurian Sauce
2 Tbsp Olive Oil
1 Tbsp chopped Coriander
Mozzarella or Pizza cheese

Method:


To make the Pizza Base:


Add the active dry yeast to 1 cup of warm water along with the honey. Allow it to rest for 5-10 minutes.
Once it is foamy, add it to the whole wheat flour along with 1 Tbsp olive oil and salt and knead into a smooth dough. Knead for around 5-10 minutes.
Now coat the dough with the remaining olive oil and place in a clean bowl. Cover the bowl loosely with a plate of a towel and keep in a warm place to rise. It should double up in size. Mine took around 1 hour.
Once it is doubled in size, punch it down, and roll it into a pizza base. Roll according to if you want a thick base or a thin base. I made a thick 10" base.
Oil the pan in which you will cook the base, and place the rolled out base, prick it with a fork. Cover and keep it in a warm place for its 2nd rise for 30 minutes.
Preheat the oven to 200 degree Celsius and bake the base for 12-15 minutes.

To make the fried Gobi / Cauliflower:


This can be made when the base is kept for rising.
In a large bowl, mix together the cornflour, ginger garlic paste, soy sauce, chilli sauce, tomato ketchup, salt and add water by the spoonfuls. We need a medium consistency batter that can coat the cauliflower. I did not need the full cup of Water.
Heat oil in a frying pan. I shallow fried the florets, you can deep fry them.
Once the oil is hot, dip the cauliflower in the batter and drop them in the oil.
Fry until golden brown and crispy on the outside and the cauliflower is cooked on the inside.

To make the Manchurian Sauce:


Heat oil in a pan and add sliced onions and chopped garlic. Fry until the onions are translucent.
Add the sliced capsicum and fry for another 1-2 minutes.
Add the leftover batter from the cauliflower. If there is none leftover, mix together 1 Tbsp cornflour in 1/4 cup of water and add it. You may need to increase the quantity of the sauces accordingly.
Add the ginger garlic paste, soy sauce, tomato ketchup, chilli sauce, salt and 1/4 cup of water and mix well. Add more sauce if required.
Allow it to cook 3-4 minutes. You may need to add more water in as cornflour thickens on cooking.

To make the Pizza:


Spread the sauce on the base.
Place the fried cauliflower all on top of the sauce.
Sprinkle the chopped coriander leaves.
Grate cheese to cover the pizza.
Drizzle over the Olive Oil.
Bake in a 200 degree Celsius preheated oven for 5-8 minutes until the cheese melts.
Serve hot.







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