Cauliflower Egg Podimas :

Cauliflower Egg Podimas :

Bird eggs are a common food and one of the most versatile ingredients used in cooking. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs, such as quail eggs, occasionally used as a gourmet ingredient in western countries, are common everyday food in many parts of East Asia such as China and Vietnam. The largest bird eggs, from ostriches tend to be used only as special luxury food. Gull eggs are considered a delicacy in England, as well as in some Scandinavian countries, particularly in Norway. In some African countries, guineafowl eggs are commonly seen in marketplaces, especially in the spring of each year.Pheasant eggs and emu eggs are perfectly edible, but less widely available.

Chicken eggs are the most commonly eaten eggs. They supply all essential amino acids for humans and provide several vitamins and minerals as significant amounts of the Daily Value, including retinol(vitamin A), riboflavin, pantothenic acid, vitamin B12, choline and phosphorus.

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Cauliflower is low in fat, low in carbohydrates and high in dietary fiber, folate, water, phytochemicals and vitamin C, possessing a high nutritional density.

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds.

Now I am going to show u the preparation of cauliflower egg podimas, the same can be prepared with mushroom also. Being a Non-vegetarian egg forms my main ingredient in kitchen.

                             Cauliflower Egg Podimas recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 15 mins     |  Serves: 4

Ingredients

Cauliflower - half

Green chilly-1 no

Egg - 3 nos

Salt - as needed

Turmeric powder -1/4 tbsp

Pepper powder - 1tsp

Onion - 1 no

Garlic -2 cloves

Coriander leaves - few

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To Temper :

Oil - 1 tsp

Mustard - 1/4 tbsp

Jeera -1/4 tbsp

Curry leaves- 3 or 4 nos

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Method:

• First chop the onion finely and mince the garlic well.Clean the cauliflower and take out each strand and wash them well. Now u will have strands of the inflorescence.
  
  
  
• Now Take a vessel and boil water, when it boils well add tumrmeric powder and mix well. Now add the cauliflower and allow it to boil for 2 mins. Now switch of the stove but let the cauliflower remain in the water. This is done to clean the impurities and any worm in the flower.
  

• Take a pan and oil when its hot, add the ingredients in the Temper table. Add the garlic , green chilly slit vertically and onions and saute well.
  
• Now strain the caulifower in a strainer and keep aside.When the onion turns pale add the cauliflower to it and saute well. Sprinkle one handfull water and allow it get cooked. Cook it with lid closed. Also keep mashing the cauliflower with the laddle to make it into tiiny pieces. Add half of the salt now and mix well.
  
  

• Add the eggs now and mix it well, cook with the lid closed till the egg appears scrambled.
  
• Once the egg and cauliflower are combined together and all cooked add the pepper powder and remaining salt and mix well.Garnish with coriander leaves and serve. You can add 1/4tsp chilly powder if required.

This Podimas can be stuffed in between bread slices and toasted with cheese or it can be rolled inside chappathi. It depends on ur taste.