Spanish crisp cauliflower

From : http://www.theguardian.com/lifeandstyle/2013/apr/06/10-best-cauliflower-recipes

A fine Andalusian starter or side dish. If you can't find gram (chickpea) flour, you can use plain white flour – although it won't have the same nutty flavour.

Serves 4

½ cauliflower, broken into small florets
2 tbsp gram flour
1 tsp paprika
Sunflower oil for deep-frying
1 dessertspoon red wine vinegar
1 tbsp capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 tbsp chopped parsley
Salt and black pepper

1 Cook the cauliflower florets in boiling salted water for a few minutes, until just tender.

2 Drain the cauliflower well and, while it's still hot, put it in a bowl with the flour, paprika and some salt and pepper. Mix it all together until the cauliflower is coated with flour.

3 Heat the sunflower oil to 190C in a deep-fat fryer or a deep, heavy-based saucepan. Fry the cauliflower florets in batches until crisp and golden, then remove from the oil and drain on kitchen paper.

4 Sprinkle with the vinegar, chopped capers and parsley, and serve.

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Cauliflower mornay

From : http://www.taste.com.au/recipes/25119/cauliflower+mornay?ref=collections,cauliflower-recipes

Ingredients
1 (800g) small cauliflower, trimmed, cut into large florets
50g butter
1/4 cup plain flour
2 cups milk
3/4 cup grated cheddar cheese
1/2 cup fresh breadcrumbs

Step 1
Preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain.
Step 2
Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually add milk, stirring until smooth. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Remove from heat. Stir in 1/2 cup cheese. Season with salt and pepper.
Step 3
Pour half the sauce into a 6 cup-capacity ovenproof dish. Arrange cauliflower over mixture. Top with remaining sauce. Combine breadcrumbs and remaining cheese in a bowl. Sprinkle breadcrumb mixture over cauliflower mixture. Bake for 20 minutes or until golden. Serve.

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Cauliflower with chilli and mustard

From : http://www.taste.com.au/recipes/27328/cauliflower+with+chilli+and+mustard?ref=collections,cauliflower-recipes

Ingredients
60ml (1/4 cup) vegetable oil
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
3 long fresh green chillies, thinly sliced
2 tsp mustard seeds
1 tsp ground turmeric
1kg cauliflower, cut into large florets
125ml (1/2 cup) water
1 tsp tamarind puree

Step 1
Heat the oil in a wok over medium-high heat. Cook the onion, stirring occasionally, for 7 minutes or until soft and golden. Add the garlic and chilli and cook, stirring occasionally, for 2 minutes or until aromatic. Add the mustard seeds and turmeric and cook, stirring, for 30 seconds or until aromatic and the mustard seeds pop.
Step 2
Add the cauliflower and stir to coat. Add the water and tamarind puree and simmer for 4 minutes or until the cauliflower is tender crisp. Season with salt. Transfer to a serving dish.

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Captain's Coleslaw

From : http://www.mrfood.com/Deli-Salad/Captains-Coleslaw

Serves: 4
What You'll Need:

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix (see Options)

What To Do:
In a large bowl, whisk together all ingredients except coleslaw mix; mix until smooth and creamy. 

Add coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving.
Option

Wanna shred the cabbage yourself? Go ahead! Use about 10 cups shredded cabbage (and add a few shredded carrots, if you want).

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Buttermilk Coleslaw

From : http://www.mrfood.com/Deli-Salad/Buttermilk-Coleslaw/

Serves: 8
What You'll Need:

2 (10-ounce) packages finely shredded cabbage
1 carrot, peeled and shredded
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar

What To Do:
Combine cabbage and carrot in a large bowl.

Whisk together sugar and remaining 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

Notes
This makes a big batch of coleslaw, and leftovers will keep a couple of days in the fridge. If you don't' need such a large amount, you can easily cut the recipe in half.

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Country Coleslaw

From : http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931/

Serves: 10
Preparation Time: 10 min
What You'll Need:

1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage (see Note)
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

What To Do:

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.

Notes

A small head of cabbage yields about 8 cups.

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10-Min Cheese Garlic Bread

From : http://www.cookingandme.com/2013/01/easy-cheese-garlic-bread-recipe.html

Ingredients:
1 baguette 
4 tbsp of butter, softened to room temperature 
1/2 tsp of salt (if using unsalted butter) 
2.5 cups of grated mozarella + cheddar 
3 tbsp of chilli flakes 
6-8 cloves of garlic, minced 



How to Make Cheese Garlic Bread:

0. Pre-heat your oven to 300F / 180C. 

1. Slice the baguette into 3/4" thick pieces. You can go thicker or thinner as you like, I like it neither here nor there. I am grey (I didn't mean to rhyme, sorry).

2. Mix the minced garlic and butter along with salt if you are using unsalted butter. On that note, I used Amul salted butter and it was delicious, but we all know that already. Slather a good layer of butter on one side of the bread pieces evenly.

3. Add the grated cheese on top and garnish with chilli flakes. You can be as generous as you want but don't even think about being skimpy. Skimpy and cheese don't go well together. Since I was serving pizza next, I went a bit easy on the cheese for the garlic bread, but note how I didn't just make plain garlic bread, I had to add some cheese!

4. Bake in the pre-heated oven for about 5-6 mins until the edges of the bread slices turn crisp and the cheese melts. Don't let it sit in there too much even thought you are tempted because if you over-bake them, they turn out like rusk when slightly cool. 

You can use a baking tray but I didn't have any spares since I was using them for the pizza so I directly put them on the (clean!) oven racks.

5. done! Hot, spicy, cheesy garlic bread is ready in 10 mins! 

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Bread Paneer Rolls

From : http://www.cookingandme.com/2010/05/bread-paneer-rolls-step-by-step-recipe.html

Ingredients

1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste

Method
1.place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
2.Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this. 
3.Mix lightly with your finger tips. 
4.Then add the tomato sauce or ketchup and the ginger garlic paste. 
5.Blend again with finger tips. Set aside while you prep the bread.
6.Remove the crusts from your bread. Use the regular white commercial variety.
7.Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 
8.Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
9.Go ahead and roll it all up.
10.Repeat with the remaining bread slices. 
11.Set aside for about 15 mins. 
12.Now, butter up the rolls well on all sides. 
13.Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce

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Masala Roti

From : http://simpleindianrecipes.com/masalaroti.aspx
Ingredients

Crisp roti - 3 nos.
Tomato (chopped) - 1 no
Onion big (chopped) - 1 no
Cucumber (chopped) - 1/2 cup
Coriander leaves (chopped) - 1/2 cup
Nylon sev - 1 cup
Chilli powder - to taste
Black salt - to taste
Chat masala - to taste

Method
1. To make crisp rotis,  put it in oven for 2 minutes.
2. Keep the roti on a plate.  spread tomato, onion, cucumber on it.  Sprinkle chilli powder, black salt, chat masala as per taste.  
3. Spread nylon sev on top of it. Garnish with coriander leaves and serve.
  
Tips   - we can also use coriander/mint chutney, sweet chutney, pomegranade, lime juice, nuts like peanut etc.

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Rava Bhajiya

 

From : http://simpleindianrecipes.com/ravabhajiya.aspx
Ingredients
Roasted rava -  1 cup
Plain rice powder - 1 cup
Gram flour(besan) - ¼ cup
Green chilli (chopped) - 1
Onion (chopped) - 1 big
Coriander leaves (chopped) - 1 cup
Hing powder (Asafoetida) - a pinch
Oil -  3 tsp
Oil  - for frying
Water - as needed
Salt - to taste

Method
1. Mix the rava, rice powder, gram flour, salt, asafoetida, green chilli and onion.  
2. Heat a kadai and pour 3 tsp oil in it. When it becomes hot, pour it in the rava mixer.  Mix well again.  
3. Pour enough water to make a dough. Keep aside for 10 minutes.  
4. After ten minutes mix well again. Take a small portion and fry it in hot oil. Deep fry till golden brown.
5. Enjoy with sauce or chutney as a nice tea time snack.

Variation : You can mix cabbage, carrot, beans etc. along with onion.

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Thattai

From :http://simpleindianrecipes.com/Home/Thattai.aspx

Ingredients
2 cup Rice Flour (sifted)
2 tbsp Urad Dal flour 
Chilli powder as per requirement
2 tbsp Bengal gram/Channa Dal/Kadalaparuppu
Few curry leaves chopped into small pieces
Salt to taste
1/4 tsp Asafoetida
2 tsp Butter
Oil for frying.

Method
1. Soak the bengal gram for 1 hour, remove it and dry it.
2. In a kadai, add rice flour, urad dal four, chilli powder, bengal gram, curry leaves, salt, asafoetida, butter and mix well. 
3. Add water little by little and make a pliable dough.  
4. Take a small ball of small lime size and flatten the same on a piece of cloth.  (or you can apply little oil on a plastic sheet and make the same on top of it.  You should be able to flatten the same without breaking.)
5. Prick the same with a fork. Remove slowly and deep fry the same in slow flame till you find it is crisp.
6. Remove it on an absrobent paper. When cool, keep it in airtight container. Your prasad is ready.

Preparation time: 45-60 minutes
Cooking time : 30-45 minutes
Makes: 25-28 pcs.
Lasts for 2-3 weeks if kept in airtight container

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