“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
An Indian version of a Chinese recipe
Published On: 12 Jan 2005
English: Cauli Flower
tamil: Cauliflower / Kovippu / Pookosu
telugu: Cauliflower / Gobi Puvvu
hindi: Phulgopi / Pattagobi
Bengali: Phool Kopi / Fulkopi
Gujarati: Koli Flower / Foolkobi
Konkani: Cauli Flower / Pulla Kosu
Marathi: Phool Gobi
for more details, click the name of the ingredient
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Bengali: Laban / Noone
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Mix together the bengal gram powder, 1 tbsp corn flour, rice flour, chilly powder and salt using either milk or water.
Cut the cauliflower into smaller florets and marinate in the batter for 30 minutes.
Deep fry in oil making sure that the cauliflower is well covered by the batter.
Heat some oil in another pan.
Fry the garlic and green chillies, till an aroma comes.
Add onions, capsicum and a little bit of spring onions.
Stir fry, till cooked.
Add some water followed by the soya sauce, ajino moto, salt and white pepper.
Allow it to boil.
Cook, till the vegetables are cooked.
After about 15 minutes on medium flame, add the fried cauliflower to the gravy.
To make the gravy thick, add 1 tbsp of corn flour in water and pour into the boiling gravy.
Simmer for 5 minutes.
Garnish with spring onions.
:- Serve with fried rice.
This was tooooooooooooooooooo good. Excellent
Very tasty and good with chappathis too.Did not add ajinomoto or cornflour.Used all purpose flour instead of cornflour,but turned out good.Will try with cornflour next time.
Tasty recipe..worth trying.
very gud dish
Tasted good... My husband liked it a lot. Thank you...
it was yum but too spicy
thanks for the receipe..it turned out really well even for a newbie like me
we like it
such a good recipe...it came out soo good...my husband jus loved it...!!!
very easy and tasty dish. thanks a lot.
It`z really Amazing !!!!
This was a good one. Very different from what I usually make with cauliflowers. Did not use ajinomotto, but still turned out to be very tasty!
this was excellent and all my family friends liked it thanx 4 such a nice recipe
This was really liked by me,my hubby and my in laws.
very good and tasty..........thank u
It came out very well. Thank you for a wonderful recipe.
It turned out to be really nice ..my husband liked it a lot.
A very good recipe - very tasty and my guests loved it. Thank you
If you add, soya sauce, chilli sauce & tomato sauce, it tastes very good!
An Indian version of a Chinese recipe...
The oyster mushroom, is a common edible mushroom. there is ...
Punjabi style pumpkin curry is very famous dish with sweet a...
Radish offers many health and nutritional benefits. Radishes...
Raw banana coconut stir fry is a simple and healthy stir fri...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements