1. Cauliflower Peas Pulao

Ingredients:

• Cauliflower ( small size ) - 1
• Green peas - 1/2 cup
• Basmati rice - 1 cup
• Onion ( big ) - 1
• Tomator ( big ) - 1
• Ginger garlic paste - 1
• Aniseed ( Sombu in Tamil ) - 1 tsp
• Grated cocunut - 1/4 cup
• Cinammon - 1
• Cloves - 1
• Cardamom - 2 to 3
• Tumeric powder - 1 tsp
• Pepper powder - 1 tsp
• Garam masala - 1 tsp
• Mint leaves - little
• Salt - As per taste
• Oil - As per need

For garnishing:

• Coriander leaves
• Finely chopped onion - little
• Tomato ( Chopped roundly ) - little
• Fried cashewnuts - little

Method:

1. Wash the cauliflower in hot water and chop it finely.

2. Chop tomato and onion finely to small pieces.

3. Wash the basmatic rice and  soak it for 10 minutes.

3. Take three tsp of onion and two tsp of tomato from this, add cocunut and ginger garlic paste and grind this to a fine paste in a mixie.

4. Heat oil in a pressure cooker, add aniseed, cinnamon, cloves and cardamom and fry it for sometime.

5. Then add the grinded paste, remaining onion and tomato and fry.

6. Add cauliflower and green peas to it.

7. When the vegetables are cooked, add tumeric powder, pepper powder and garam masala and mix it well.

8. Then add the mint leaves.

9.  Wash the rice once again and add it to the vegetables and fry for sometime.

10. Add 1 1/2 cups of water to it and pressure cook it . ( 2 whistels )

11. Garnish with coriander leaves, onion, tomato and cashewnuts.

12. Serve this pulao hot with onion raita or tomato sauce.

2. Cauliflower Adai

Ingredients:

• Green peas - 200g
• Cauliflower ( small size ) - 1
• Raw rice - 200g
• Onion ( big ) - 2
• Green chillies - 7 to 8
• Fennel seeds - 2 tsp
• Ginger garlic paste - 2 tsp
• Chopped curry leaves & coriander leaves - 1 cup
• Grated cocunut - 1 cup
• Salt - As per taste
• Oil - As per need

Method:

1. Wash the raw rice 2 or 3 times and soak it for 1 hour.

2. Wash the cauliflower and cut to small pieces.

3. Put the cauliflower in hot water with salt for 10 minutes.

4. Grind together rice, green peas and salt to a paste. Don't grind it nicely. Make it like the rava sooji.

5. Add chopped cauliflower, onion, ginger garlic paste, curry leaves, coriander leaves and grated cocunut to the grinded paste and mix it well.

6. Add little water to the paste and dilute it like the thickness of dosa flour.

7. Heat oil in a pan and fry the fennel seeds.

8. Add the fennel seeds to the flour.

9. Take a dosa pan, heat if for some time and spread the flour in the shape of a circle and put oil around the corners.

10. When one side is cooked , turn the other side and cook that also.

11. Remove the adai when the corners become crispy.

12. Serve it hot with cocunut chutney.

3. Cauliflower masal dosa

Ingredients:

For Dosa flour:

• Par boiled rice - 2 cups
• Raw rice - 1 cup
• Urad dhal  - 1/4 cup
• Fenugreek seeds - 2 tsp
• Channa dhal - 2 tsp
• Poha ( Aval in tamil ) -  3 tsp
• Salt - As per taste

For masala:

• Chopped cauliflower - 1 cup
• Green peas - 1/2 cup
• Chopped big onion - 1 cup
• Chopped tomatoes - 1 cup
• Mustard seeds - 1 tsp
• Urad dhal - 1 tsp
• Oil - as per need

To grind:

• Grated cocunut - 2 tsp
• Aniseed ( Sombu in Tamil ) - 1 tsp
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Red chillies - 2

Method:

1. Soak all the ingredients needed for making dosa flour for minimum 4 hours.

2. Grind this to a fine paste and keep it aside for minimum 6 hours.

3. Heat oil in a pan and add mustard seeds.

4. When mustard seeds sputters  out add urad dhal and fry till it becomes golden brown.

5. Add the chopped onion and tomatoes and fry.

6. Grind together all the ingredients listed under the heading "To grind".

7. Add this grinded paste to the pan and fry till the onion and tomatoes are cooked.

8. Cook cauliflower and green peas seperately in microwave owen / pressure cooker / rice cooker by adding salt to it.

9. Add the cooked cauliflower , green peas and salt to pan and mix everything well.

10. Remove the masala from stove, garnish with coriander leaves and allow it cool.

11. Prepare the dosa and while it turns golden brown and crispy, spread the masala on one side of the dosa and cover the masala with the other side of dosa

and take it from stove.

12.Serve it hot with Chutney / Sambar / Idly chilli powder.

4. Cauliflower Pakoda

Ingredients:

• Cauliflower - 1
• Soaked green peas - 1 cup
• Gram flour ( Kadalai maavu in Tamil ) - 1 cup
• Corn flour - 3 tsp
• Chilli powder - 2 tsp
• Asafoetida powder - little
• Ginger garlic paste - 1 tsp
• Oil - As per need
• Salt - As per taste

Method:

1. Cut the cauliflower to pieces and soak it in hot water for 10 minutes.

2. Drain the water and mix together green peas and cauliflower.

3. Add gram flour, corn flour, salt, chilli powder , ginger garlic paste and asafeotida powder and make it to a dough.

4. Keep oil in a pan and heat it for sometime.

5. Prepare small balls from this paste and put it in the oil and fry.

6. Remove pakodan from oil once its colour becomes golden brown.

7. Serve it hot with cocunut chutney or it can be eaten without any side dish.