Posts Tagged ‘vegetarian chops’

Karakozhambu with Vegetarian Omelette chops- Something different…

Friday, March 16th, 2012

I just love to bake a cake for N’s birthday. Mainly because N is not fan of anything sweet so literally I can bake the cake and have it too :) For the past 2-3 years we thought of doing something different, instead of a cake we make something that we have been wanting to make for a long time or we make one of our favorites that we haven’t made in a long time.

This year though we kept it simple, with N’s favorite poori and aloo masala for breakfast, this cauliflower karakozhambu for lunch and a tasty dinner at our fabulous local pizza place- Bombay Pizza Company.N’s favorite is the Mr.Nehal’s(with tandoori paneer and peppers)

This is one of the easiest recipes that will feature on your weekday/weekend menu soon. Let’s say you are bored of the Vathakozhambu, Sambar, Rasam, Morekozhambu, Khichdi, Bise Bela bath, Lemon rice, Fried Rice, Pulav, Biryani routine. You want to eat something different with rice but you do not know what to serve it with. On such occasions this one is going to be “the” recipe.

Again this is from my mom. You can use this recipe any way you want, make it just plain with onions and tomato or as eggplant karakozhambu or even the one with veggies like carrot ,beans and cauliflower- or make it with paruppu urundais. Or make it with everything :) Serve this with the chops, as nothing else will be a good combo. You can even make egg omelettes instead of besan ones.

Ingredients:

Onion- Medium size-1
Tomato- Roma tomato- 1(big size)
Slit green chilies-2
Cauliflower- 1 medium flower
Garlic- 4 to 6 cloves
Salt to taste
Turmeric powder- 1/4 tsp
Red chili powder- 3/4 to 1 tsp
Dania powder(coriander seed powder)- 2 tsp
Coconut milk- 1/2 cup
Yogurt- 1/2 cup
Water- 1/2 cup to 1 cup
Oil- 1 -2 tbsp to stir fry
Saunf(Fennel seeds)- 1/4 tsp
Curry leaves- few

Method:

Finely chop the onions and tomato. Wash and separate the cauliflower florets. Do not chop them finely but roughly chop the florets. Finely chop the garlic cloves.

Heat oil in a kadai and wait for a minute(Do not add fennel seeds along with the oil as it till turn brown, too little frying will be raw). Add fennel seeds and just let it sizzle, add curry leaves and stir fry. Now add onions and really fry well till it turns transparent(I used red onions). Add garlic and green chilies, stir fry well.

Add salt, turmeric powder and tomato to the pan and again stir fry well for 2-3 minutes. Add caulifower florets, red chili powder, dhania powder and stir fry till the raw smell of the powders go off. Add yogurt and water, stir once, cover and simmer for 10 minutes till cauliflower is cooked. Add coconut milk now and just let it simmer for another 4-5 minutes. Switch off. The gravy will not be runny as coconut milk will thicken it. It will have a good consistency to go with rice. Just do not add more than a cup of water to cook, then it will be runny :)

Do not add sambar powder or any garam masala powder, red chili powder will be enough. DO not worry about the quantity(3/4 to 1 tsp) as the spice level will be balanced by the yogurt and coconut milk. Try it with less amount of red chili powder first as sometimes it will be hot paprika powder. Then adjust it according to your taste for the next time!

You can serve this with egg omelettee or besan omelette. When you chop the omelette and add it to the gravy just before serving, it is karakozhambu with chops!


Besan Omelette: (makes 4)

Besan- 3/4 cup
Water- just about 1/2 cup
Finely chopped onions- 4 tbsp
Finely chopped green chilies- 1/4 tsp
Finely chopped curry leaves and cilantro- 2 tbsp
salt- to taste
Turmeric powder- a pinch
Oil- to smear the omelette

Method:

Mix besan and water to make a batter(not so thick or thin- just like dosa batter). Add onions, green chilies, curry leaves, cilantro, salt and turmeric powder. Mix well without any lumps.

Heat a tava(frying pan), turn it to low when, spread a ladle full of the batter on the pan, apply some oil on the sides and on top, turn the flame back to medium. When one side of the omelette turns golden brown in color, flip it to the other side, cook for another minute. Transfer to a plate.

Serve karakozhambu with the chops or with the chops chopped and added in the kozhambu!

This tasty karakozhambu and the chops are going to Sara’s Women’s day Celebration event– as this reminds me of my mom every time I make it.

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