Anjali's Food Kaleidoscope

Cauliflower Cutlets with Carrot Dip



Cauliflower Cutlets 

1.   1 cup finely grated cauliflower
2.   1 cup fresh breadcrumbs ( I prefer whole wheat bread , though you can use white bread also). Keep the bread slices in the refrigerator overnight to firm up the soft bread a bit and then blitz in the food processor for just a few seconds to get light and soft fresh breadcrumbs
3.   4-5 cloves of Garlic very finely chopped
4.   2 tablespoons cornflour
5.   I large egg beaten
6.   ¼ th cup finely chopped fresh coriander leaves 
7.   One tablespoom oil
8.   Salt and pepper
9.   Half a cup dried breadcrumbs to coat the cutlets
10.                Oil for deep frying 


1.   Warm the tablespoon oil in a pan , add the finely chopped garlic , stir on medium heat till the cloves are cooked , though I prefer the golden fried flavor the best.
2.   Toss the grated cauliflower and stir fry for about two minutes  to gently cook the cauliflower while it still remains crunchy.
3.   Let cool to room temperature and then toss in the breadcrumbs , cornflour , egg , coriander leaves and season with salt and pepper.
4.   Shape into cutlets , roll into the dried breadcrumbs and refrigerate for atleast half an hour .
5.   Deep fry on a little more than medium flame to a crispy brown.
6.   Serve with Tomato Ketchup , fresh cutneys or perhaps you would like my Carrot dip.

Carrot Dip

1.   Two medium Carrots cubed into one inch chuncks
2.   ½ cup sour cream
3.   1 teaspoon cumin seeds
4.   Salt and pepper to taste


1.   Place the cubed carrots on a strainer and place the strainer over a pot of boiling water to steam the carrots. You could cover the strainer with a lid.
Steam the carrots till they are cooked but still just a little firm. Let cool and blend to a fine and smooth puree , adding a dash of water if necessary.
2.   Place a tablespoon of oil in a pan , keeping the flame on medium let the oil get warm , add the cumin seeds and the moment they change colour , add the puree and stir for about 10 seconds . Season with salt and pepper.
3.   Add the sour cream once the puree comes to room temperature. Serve with the cutlets, chips or tacos.


Pinacolada Mousse


Pinacolada , a delicious combination of exotic ingredients delicately balanced to make a Divine drink. And what if we make a pudding with the same ingredients and yes it has to be done in a “Smart Cooking “ way. That’s the latest and most flattering compliment I have got from  a lady who cooks very well herself. 
Ingredients :
1.   200ml Coconut milk (  I have used Kara )
2.   200ml Whipping Cream ( I have used Amul )
3.   1 ½ tablespoons gelatin
4.   125 grams icing sugar sifted
5.   ½ cup of water
6.   ¼ cup of Coconut white Rum ( I have used Malibu )
7.   One cup of chopped tinned Pineapple pieces
1.   Chill the Whipping cream and Coconut Milk in the refrigerator for a few hours.
2.   Sprinkle the gelatin in half a cup of water and keep aside for ten minutes.
3.   Chill the mixing bowl in the freezer for a few minutes.
4.   Place the bowl of gelatin mix on a pan of hot water and stir for a minute or till you get a glue like mixture with all granules dissolved.
5.   Pour the two tetra packs in the chilled mixing bowl and using an egg beater whisk the mixture till it almost doubles in volume. Gradually add the sifted icing sugar a tablespoon at a time.
6.   Pour the gelatin mix in a thin stream into the mixing bowl and keep mixing with the egg beater.
7.   Add the quarter cup of Malibu and give one good mix.
8.   Pour into the serving bowl and chill overnight or till the pudding is firm and set.
9.   Sprinkle a cup of tinned pineapple pieces and serve chilled.

Apple Cheddar Scones


Scones is described by Wikipedia as a single serving cake or quick bread. Whenever I think of Scones , the picture that comes to my mind is of a little round table , covered with a floral print tablecloth, beautiful chinaware , a few scones , a beautiful house overlooking the lake , in short a picture of complete “Bliss”. 

         Apple Cheddar scones are my all time favorite. The sweetness  and crunchiness of the Apple  goes very well with the salty savoury cheddar cheese. A perfect  pure vegetarian snack to pack for your children’s school tiffin or for a friend or relative who is travelling , a make ahead tea time or breakfast snack ,  in short its all good things put into one. I would soon be coming up with a whole new variety of scones to enjoy and share with friends and loved ones. Till then enjoy my Apple Cheddar Scones.


1.  225 grams all purpose flour
2.  50 grams salted butter chilled and cubed
3.  Half a cup / 125 ml milk at room temperature , add a teaspoon of lemon juice and keep aside till you assemble the other ingredients
4.  1 ½ teaspoons of baking powder
5.  ¼ teaspoon of Baking Soda
6.  2 – 4 tablespoons of Castor Sugar depending on the sweetness of the apple
7.  One medium apple diced  into small cubes about 1 ½  or  1 ¾ cups , sprinkle a teaspoon of lemon juice to prevent from discolouring and also to have a pleasant tang
8.  One cup grated cheddar cheese loosely packed ( I use Britannia )


1.  Preheat the oven to 220 ° C.
2.  Butter a flat baking sheet.
3.  In a mixing bowl ,combine the flour , baking powder and soda  and sugar .
4.   Add the butter and gently rub in till the mixture resembles coarse crumbs.

5.  Stir in the cheese and the buttermilk and knead for a few minutes till you get a soft and elastic non sticky dough. If required you could add a tablespoon or more of water.
6.  Knead in the diced apple.
7.  Place the dough on the buttered baking sheet and gently pat it into a 9 inch circle.
8.  Cut into 8 wedges and gently separate them ( I just cut and mark them).
9.  Place in the preheated oven for about 20 minutes or till the scones turn into a beautiful golden brown.
10.               Enjoy as it is or with Jam and cream. I like them best wtih a piping cup of coffee.

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