When it comes to fleeting diet trends, a low-carb diet seems to have withstood the test of time and maintained its position as the holy grail for weight loss. This essentially means that starchy food and bread are avoided—leaving the intake of any potato, flour, or rice dish akin to carnal sin.
Until cauliflower came along that is.
Cauliflower—a cruciferous vegetable—was resigned to the sidelines as pedestrian florets, but in recent years, has become the “it” vegetable with its ability to mimic the consistency (and even taste) of many carby dishes without the high grams of carbohydrates.
Below, we share three of our favorite desi low-carb recipes that can be enjoyed guilt-free!
Melt ghee over high heat. Slowly add in onions and cook for 2 minutes. Add garlic, ginger, and stir in all the spices—cook this for a minute or two before adding in the grated cauliflower.
Reduce heat/flame to medium and continue to cook for 4 to 5 minutes. Add peas and carrots, then stir well and cook 4 to 5 minutes.
Transfer to serving dish and garnish with fresh coriander leaves (optional).
Coarsely chop cauliflower—both florets and stems—so it’ll fit in a food processor. Process the cauliflower in batches. Chop/shred on high so cauliflower has a soft, almost mashed like consistency. (Be careful not to completely puree your cauliflower.)
Heat up 2 teaspoons of ghee (save the remaining teaspoon for the end.) Once the pot is hot, add cumin seeds, mustard seeds, and urad daal. Cook for 2 minutes.
Add onion, green chili, ginger, curry leaves, coriander leaves, salt, and asafetida to pot; stir and cook for another 2 to 3 minutes.
Stir in the cauliflower and cook for 3 minutes. Add 1/2 cup water to cauliflower, cover, and cook for 8 minutes. Remove from heat. Stir in remaining 1 teaspoon ghee and transfer to serving dish.
Coarsely chop cauliflower florets and stem; put in a microwave safe container and cover with water. Cook for about 10 to 11 minutes.
Drain water and cool cauliflower. Transfer cooled cauliflower to food processor; add mint, and pulse until the consistency resembles mashed potatoes.
Transfer the cauliflower-mint mash to a clean kitchen towel and mold it into a ball. Then wrap the towel around the ball and wring over the sink. Squeeze as much water out of as possible. Transfer cauliflower-mint to bowl and set aside.
Mix all the other spices into a separate bowl and then add in the cauliflower-mint mixture. Divide the cauliflower mixture into 9 balls and gently flatten the balls to form patties.
Heat olive oil in a tava or shallow frying pan; add tikkis to pan; reduce heat/flame to medium. Tikkis will take about 10 to 12 minutes to cook. Make sure to gently flip the tikkis throughout the cooking process to ensure even crisping on both sides.
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