Yummy Tasty "Baked Cauliflower"

Hello readers,

Today I'm going to share with you one of my mother's recipe, hope you all will like it, miss you 'Mom', and thank you for your unconditional love.

Ingredients:

1.Cauliflower- 1 medium size (cut into 2 cm thick).

2. Green peas- 1/2 cup.

3. Boiled potatoes- 1/2 cup.(diced).

4. Parsley- 1 tbsp (chopped) for garnish.

5. Salt- to taste.

6. Turmeric powder-1/2 tsp.

8. Cheddar cheese- 1/4 cup( grated)

For white sauce:

1. Flour - 2 tbsp.

2. Butter- 50g.

3. Milk- 1 cup.

4. White pepper- 1 tsp.

Preparation Method:-

Step 1- Marinate cauliflower with salt and turmeric powder for 20 minutes.

Step 2- Add water in a pan, once water start boiling add marinated cauliflower and boil for 5 minutes and drain water. Set aside.

Step 3- Grease a microwave proof dish with butter and place all the vegetables on the plate. Set aside.

For white sauce:-

Step 1- Take a pan add butter and flour fry for 1 minute once flour absorb in the butter slowly pour milk into it and whisk vigorously, make sure there shouldn't be any lumps,now add half portion of grated cheddar cheese, pepper ,salt and mix well, once sauce became thick turn off gas oven.

For baking cauliflower:-

Step 1- Preheat oven at 180 degree (C).

Step 2- Place the vegetable plate in the microwave and cook vegetables for 5 minutes.

Step 3- Now spread white sauce on the vegetables and remaining cheddar cheese bake for 15 minutes at 100 degree (C). Or until it became golden brown.

Step 4- Take out the plate from oven and garnish with chopped parsley.

Step 5- Now it's ready to serve.

image credit

Comments

Last week's top

Famous Maharashtrian Dessert- Puran Poli

Dear friends, Today I am here with another famous delicacy of Maharashtra(India), Puran Poli. The famous delicacy; is specially made by the Marathi during the Gudi padwa and Holi festival. This dessert is also famous apart from Maharashtra in Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu. But the stuffing and ingredients of the delicacy are different. This dish is one of the old dishes mentioned in a 12th-century Sanskrit concordance collected by SomeshvaraIII, who conducted from present-day Karnataka. So friends, let's start making Puran Poli. Ingredients:- For the outer dough- Whole wheat flour- 2cups.(you can mix all-purpose flour also) Clarified butter- 4tbsp. Salt- 3/4tsp. For the Puran Poli Filling:- Jaggery- 1cup(grated/powdered). Split Bengal Gram- 1cup. Saffron- A pinch. Fennel powder-3/4tsp. Dry ginger powder- 1tsp. Cardamom powder-1/2tsp. Nutmeg powder- A pinch. Clarified butter- 2-1/2 tsp. Other Ingredients:- Oil- As requir...

Hara Bhara Kabab

Dear Friends, Today I am here to share with you a famous kabab recipe, "Hara Bhara Kabab." This kabab is obtained from North India. Hara Bhara Kabab is a popular vegetarian starter at a wedding or party in North India. It's easy to make at home. So, whenever you want to make a simple snack, you can try this recipe. Primarily kabab originated in the middle east as a meat dish. Conclusively, those who are vegetarian felt left out of the kabab party, and then they created their own version of kabab. These kababs are not made on a skewer; it's pan-fried kabab. Its qualities make it a fast energy booster for toddlers. So, let's start making Hara Bhara Kabab. Ingredients:- Spinach- 250g. Potatoes- 2medium. Green Peas- 1cup. Green chilies- 3(chopped). Ginger- 1inch(roughly chopped). Garlic paste-1/2tsp. Coriander leaves- 1/2 cup(chopped). Garam Masala-1/2tsp. Dry Mango powder-1/2tsp. Chaat Masala-1tsp. Tikka Masala- 1tbsp. Jeera Seeds- 1tsp(dry roasted). Coriand...

Muri Ghanto- Fish head Pulao

Dear Friends, Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating. It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1me...

Search This Blog