Thursday, March 25, 2010

A Walk on The Exotic Side!

I was inspired to try something new today, when I came across this recipe contest: The challenge?  Create a dish with Cauliflower- based off of any of the vegetable recipes listed on the Manjula's Kitchen website.  I chose to base my recipe on "Aloo Masala for Dosa", and to put a twist on it so that even my spice "snubbing" husband would enjoy it (He has a strong dislike for curry and strong flavored spices typically used in Indian cooking, even though I really enjoy them!)!  So I came up with my recipe: Gobi (Cauliflower) Masala Fritters with Cucumber Raita.  This came out so delicious, I had a plate of it for lunch and wow, the flavor was incredible and intense, but not too strong!  It was a very simple dish to make, and even my husband likes it!  So if you would like to try a simple dish at home with exotic Indian spices, give this a try! It is a vegetarian dish, and if you exclude the raita it is vegan!  But the raita is delicious, I just couldn't pass it up!

 Gobi Masala Fritters  

Serves: about 4
Prep time: about 5-10 minutes
Cook Time: about 8 minutes


4 cups Cauliflower, chopped into 2 inch pieces
2 teaspoons whole mustard seeds
1 1/2 teaspoons mild curry powder
1 1/2 teaspoons ground turmeric
1 tablespoon Olive Oil
1 whole roasted green chile, chopped
1/2 cup flour
1/2 teaspoon sea salt
1/4 teaspoon red pepper, ground (Cayenne)
1/4 cup chopped cilantro
Coconut oil for frying, about 1/2- 3/4 cup

1. Cook the cauliflower in about 1/3 cup of boiling water, covered, for about 5-7 minutes, until just softened.  Drain and make sure to remove all excess water.  Place into a medium size bowl.
2. Use a potato masher to mash the Cauliflower into tiny pieces, but not thoroughly mashed.
3. Place a large fry pan (10 inch or larger) over medium high heat.  Once pan is hot, add in the mustard seeds and lightly toast until they begin to crack.  Add in the curry powder and ground turmeric, toasting for an additional 30 seconds, until aromatic.  Pour into the bowl with the cauliflower, making sure to remove all the spices from the pan.  Return the pan to medium high heat, and add in the coconut oil to heat for frying (you want the oil to be 1/2- 1 inch deep).
4. Add the olive oil, green chile, flour, sea salt, red pepper, and cilantro to the cauliflower and spices, and stir well to fully combine.
5. Drop the Gobi Masala Fritter batter by heaping tablespoons into the hot coconut oil, using the back of the spoon to flatten into 1/4-1/2 inch thick, 3inch round fritters. Fry till golden brown, about 2-3 minutes per side. Remove from oil, and place on paper toweling to remove excess oil.
6. Serve with Cucumber Raita if desired, and ENJOY!

Please see the next post for the Cucumber Raita recipe!

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