Cook Without Book

                                      Ingredients 12 cups   cauliflower florets (about 2 heads) 1 1/2 tablespoons   olive oil 1 tablespoon   chopped fresh parsley 2 teaspoons   chopped fresh thyme 2 teaspoons   chopped fresh tarragon 3  garlic cloves, minced 1/4 cup   (1 ounce) grated fresh Parmesan cheese 2 tablespoons   fresh lemon juice 1/2 teaspoon   salt 1/4 teaspoon   pepper Preparation Preheat oven to 450°. Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

Yield:  Serves 6 (serving size: 1 slice cauliflower and about 2 tablespoons sauce)                Ingredients 1  (3-pound) head cauliflower, trimmed Cooking spray 1/4 teaspoon   kosher salt 1 tablespoon   all-purpose flour 3/4 cup   2% reduced-fat milk 1/4 teaspoon   salt 1 1/2 ounces   Gruyère cheese, shredded (about 1/3 cup) 2 tablespoons   sharp cheddar cheese, shredded (optional) 2 tablespoons   coarsely chopped fresh flat-leaf parsley Preparation 1. Preheat oven to 425°. 2. Place cauliflower on a large cutting board, stalk end down; cut lengthwise into 6 planks (about 1 inch thick). 3. Place cauliflower on a large baking sheet coated with cooking spray. (You will have long cross sections as well as florets.) Spray cauliflower with cooking spray. Bake at 425° for 30 minutes or until cauliflower is tender and browned, turning after 15 minutes. Remove cauliflower to a servi...

Anjeer Gobhi Figs add on nutrients to this cauliflower subzi. Cooking Time:  10-15 minutes Servings:  4   Preparation Time:  10-15 minutes   Category:  Veg f Ingredients • Cauliflower,separated into small florets 1 medium • Oil 2 tablespoons • Cumin seeds 1 teaspoon • Garlic,chopped 2 teaspoons • Ginger,chopped 2 teaspoons • Green chillies,chopped 2 • Onions,chopped 2 medium • Salt to taste • Turmeric powder 1/2 teaspoon • Chaat masala 1/2 teaspoon • Red chilli powder 1 teaspoon • Fresh coriander leaves,chopped 2 tablespoons Anjeer paste • Dried figs,soaked 8 • Yogurt 1 cup • Yogurt 1 cup • Garam masala powder 1 teaspoon • Salt to taste Method Grind together figs, yogurt, garam masala powder and salt to a fine paste. Heat oil in a non-stick pan, add cumin seeds and when they begin to change colour, add garlic, ginger, green chillies and onions and sauté till...

Cauliflower Parathas Crisp and tasty parathas that none can refuse, the stuffed cauliflower paratha is wonderful way of preparing healthy cauliflower. Whole wheat flour and a liberal amount of cauliflower make this a nutritious dish, which is crispier than normal parathas due to the additional of rice flour. Aromatic herbs like coriander and mint along with green chillies give these parathas a naturally strong aroma that kindles one’s appetite. Preparation Time:  15 mins Cooking Time:  15 mins Makes 6 parathas Ingredients For The Dough 1 1/2 cups   rice flour (chawal ka atta) 3/4 cup   whole wheat flour (gehun ka atta) 1 1/2 tbsp   oil salt  to taste milk  for kneading For The Cauliflower Stuffing 1 cup   chopped cauliflower 1 tbsp   oil salt  and  freshly ground black pepper (kalimirch) powder  to taste 1/4 tsp   turmeric powder (haldi) 2 tbsp  finely  chopped coriander (dhania) 2 tbsp  finely...

Cauliflower Curry Tomatoes, onions and an aromatic spice paste overpower the blandness of cauliflower, making this cauliflower curry a lip-smacking delight. Throw in a handful of crumbled paneer to add more body to the subzi and make it more appealing too. Preparation Time:  15 mins Cooking Time:  15 mins Makes 4 servings Ingredients 2 1/2 cups   grated cauliflower 1 1/2 cups  roughly  chopped tomatoes 2 tbsp   oil 1 cup  finely  chopped onions 1/2 tsp   turmeric powder (haldi) salt  to taste 1/2 cup   crumbled paneer (cottage cheese) To Be Ground Into A Smooth Spicy Paste (using A Little Water) 5   green chillies  , roughly chopped 6 to 7   garlic (lehsun) cloves 25   ginger (adrak) 3   cloves (laung / lavang) 3   cardamoms 5 to 6   black peppercorns (kalimirch) 1 tsp   cumin seeds (jeera) 1 1/2 tsp   chilli powder For The Garnish 2 tbsp  finely  chopped coriander...

Soya Aur Gobhi ki Bhaji   Microwave Recipe Try this tasty bhaji, which is made with healthy soya granules and grated cauliflower, cooked in the microwave. It tastes best when eaten steaming hot. Preparation Time:  10 mins Cooking Time:  5 mins Makes 2 servings Ingredients 2 tbsp   soya granules 1/2 cup   grated cauliflower 2 tbsp   onion paste 1/2 tsp   ginger-garlic (adrak-lehsun) paste 1/2 tsp   cumin seeds (jeera) powder 1/2 tsp   coriander (dhania) powder 1/4 tsp   chilli powder 1/4 tsp   turmeric powder (haldi) 1 tbsp  ready-made  tomato puree 2 tbsp   milk 1 tbsp   oil salt  to taste For The Garnish 2 tsp   chopped coriander (dhania) Method Combine the soya granules with ¼ cup warm water in a bowl and soak for 15 to 20 minutes till soft. Drain and keep aside. Combine the oil, onion paste and ginger-garlic paste in a microwave-proof bowl and microwave on high for 1 minute. ...

Thai Stir-fried Noodles Go thai, with this stir-fried noodle recipe! the unusual peanut butter based sauce adds a classy touch to this simple noodle recipe. Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 servings Ingredients 2 cups   cooked rice noodles  , refer handy tip 3/4 cup   sliced baby corn 3/4 cup   cauliflower florets 1 cup   paneer (cottage cheese)  cubes 1 tsp   soy sauce 1 tbsp   lemon  juice 3 tbsp   oil salt  to taste For The Peanut Sauce 2 tbsp   lemon juice 2 tsp   soy sauce 4 tbsp   castor sugar 4 tbsp   peanut butter salt  to taste For The Garnish 1/4 cup  coarsely  crushed peanuts Method   For the peanut sauce Combine all the ingredients in a saucepan, with ½ cup of water. Bring to a boil and simmer till the sauce thickens. How to proceed Blanch the baby corn and cauliflower in a vesselful of salted water. Drain and keep...

Handi Khichadi The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional handi khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible! Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients 3/4 cup   rice (chawal)  , soaked and drained 1/4 cup  finely  chopped coriander (dhania) 1/4 cup  finely  chopped onions 1 tsp   coriander-cumin seeds (dhania-jeera) powder 1/4 tsp   turmeric powder (haldi) 1 tsp   chilli powder 1 tsp   ginger-green chilli paste 1 tsp   garlic (lehsun) paste 1/2 cup   potato cubes 1/4 cup  fresh  green peas 1/2 cup ...

Corn Flour Bread with Cauliflower and Spices The breads made on tawa (flat griddle) is the household way of making Indian breads. You can also use a heavy-bottom frying pan to do the same. MAKES  14 rotis 1 cup stone-ground durum whole-wheat flour, plus more as needed while rolling 1 cup corn flour salt to taste 2 cups grated fresh cauliflower 2 large potatoes, boiled and mashed 1 medium-sized onion, finely chopped 1 teaspoon cayenne pepper 1 teaspoon ground coriander seeds 1/3 teaspoon ground turmeric 1 teaspoon garam masala Place both the flours and salt and sift into a large bowl. Add the cauliflower, mashed potatoes, onion, cayenne pepper, coriander, turmeric, and garam masala and a little water. Make a  smooth dough. Cover and set aside for at least 30 minutes.Divide the dough into 14 lemon-sized balls. Roll each ball separately into flat disk with a rolling pin, using some dry flour on the base of the  plate. Heat the tawa ...

Lasooni Gobi  Ketjiap  Serves 4 Our batters almost never have eggs in them. In India, anything with eggs is not vegetarian and we try to keep as many options open as possible for guests who may be vegetarian. I use rice flour here, not just for its superior crisping quality but also for people who are gluten sensitive. It’s a warm and homey dish and can easily be adjusted in terms of heat and garlic to suit anyone’s palate. This is from the Junoon lunch menu. 1 medium sized head of cauliflower, cut into small florets Vegetable oil for frying, plus 2 tablespoons to make the sauce 2 teaspoons fine sea salt ½ cup rice flour ½ cup cold water 2 teaspoons minced fresh ginger root 2 cloves garlic, finely chopped, or more to taste ¼ cup tomato purée ¼ cup water ¼ teaspoon cayenne pepper Two pinches salt Two pinches sugar Two pinches ketjiap spice (recipe follows) 2 sprigs cilantro for garnish Method: Evenly sprinkle 2 teaspoons sea salt ...

Ingre dients (serves 4) Basmati rice 1 & 1/2 cup Onion 2 Beans 8-10 Carrot 1 Potato 1 Cauliflower 12 small pieces Green peas(frozen/fresh) 1/4 cup Curd 1/2 cup Green chillies 2 Chopped coriander & mint leaves 2 tblsp each Ginger garlic paste 2 tsp Biryani masala 1 & 1/2 tsp Chilli powder 3/4 tsp Black pepper powder 3/4 tsp Milk 1 tblsp Yellow/orange food colour 1 small pinch Saffron 1 pinch Salt 2 tsp(adjust as per ur taste)   To temper Oil 4 tblsp Ghee 1 tsp Cinnamon 1 inch piece Elachi 2 Cloves 2 Bay leaf 1 star anise 1   Method Soak basmati rice for at least 1/2 hour or as much time as you can. Soak saffron in warm milk and mix the food colour. Cook with 1 cup water, 1 tsp salt, 1 elachi and 1 clove.Heat ghee and fry cashews, keep a side. Heat 2 tblsp oil and fry lengthwise sliced onion in a kadai.Fry in medium-low flame Fry until golden brown and keep aside. In same kadai, heat remaining oil and season with...