Spinach And Cauliflower Bhaji Food

QUICK AND EASY SAAG BHAJI {SPINACH CURRY}

Steps:

• Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
• Add the minced garlic and cook another minute. Add the ginger and cook another minute.
• Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
• Add the spinach cook until it wilts season to taste.

SPINACH AND CAULIFLOWER BHAJI

Steps:

• Heat vegetable oil in a large saucepan over medium heat; cook and stir onions and cauliflower until slightly softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper; stir to coat.
• Stir tomatoes and vegetable broth into cauliflower mixture; season with salt and black pepper. Bring mixture to a boil, cover, and reduce heat. Simmer until flavors have blended, about 8 minutes. Stir spinach into mixture until it begins to wilt. Cover and simmer until spinach is completely wilted and cauliflower is tender, 8 to 10 minutes.

MUSHROOM BHAJI

Steps:

• Gently fry the onion in the oil for about 10 minutes, or until softened.
• Add the garlic and fry for another 2 minutes.
• Stir in the cumin, coriander and chilli powder and fry for another 2 minutes.
• Turn up the heat and fry the mushrooms until cooked, which should take no more than 5 minutes.The onions should be tender by then, if not, cook for a little longer.
• Stir in the tomato puree and garam masala and cook for another 2 minutes.
• Serve immediately as a side dish to an Indian meal, topped with fresh cilantro.

KERALAN CAULIFLOWER BHAJI

Steps:

• Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
• Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
• Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
• Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
• The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.

SPINACH AND ONION BHAJI

Steps:

• If the spinach is frozen, thaw it and squeeze out all the water. Chop it, then squeeze out any leftover water.
• Heat oil and add the seeds. Cook until they start to pop, then add onion, garlic, chilli, and ginger in a wok and cook until onion is golden (but not dark brown).
• Add spinach, tomato, and salt and toss. Cook until well wilted and hot (about five minutes). Squeeze lemon juice over it and stir through to taste. Serve with rice or as a side dish with your favourite curry.

MASHED CAULIFLOWER AND SPINACH

Steps:

• Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
• While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
• Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
• Add the spinach, toss and remove from heat.
• Drain the cauliflower but retain about a cup of the cooking water.
• Pulse the cauliflower until rice size but not pureed.
• Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
• If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
• Serve immediately.

SPINACH APPLE BABY PUREE (STAGE TWO)

Steps:

• Cook: In a medium saucepan, add the apples, water, cinnamon, ginger and cloves. Cover and cook over medium-low heat for 15 minutes or until apples are tender when pricked with a fork, stirring occasionally. Remove from heat.
• Spinach: Add the spinach on top of the apples, cover and let sit for 1- 2 more minutes.
• Transfer: Add all of the ingredients into a blender or food processor.
• Puree: starting on low speed and working your way up, puree the ingredients for 1-2 minutes or until completely smooth and all bits of spinach or blended.
• Serve: Let cool and serve to baby or freeze for a later meal.

CAULIFLOWER BHAJI

Steps:

• Dry fry mustard and cumin seeds over medium heat in none stick pan or wok until they pop.
• Add the onions and garlic and 1/3 cup water until softened.
• Add the chili,turmeric, ground coriander, fennel, curry powder (or garam masala).
• Add the cauliflower and potatoes and 2/3 cup water.
• Cook for 5 minutes stirring occasionally.
• Add yogurt.
• Reduce heat, partly cover and simmer for 10-15 minutes until the vegetables are tender.
• Add peas and cook for 5 minutes Garnish with coriander leaves and serve.

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI

Steps:

• To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
• To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
• For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
• Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
• Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
• Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
• To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.