Stuff the squid and it tastes even more delish…
I had squid in the freezer and had cauliflower in the refrigerator, so I was tempted to stuff the cauliflower into the squid. Most of the times, I enter the kitchen with a blank mind not knowing what to make. It’s the sight of certain ingredients that provoke me to create something different and unique. And I always try to work with ingredients that are found in my pantry or refrigerator.
Anything that has a hollow space or if a space can be created within can be stuffed; that’s why we stuff whole chicken, plantian, eggplant, green pepper, peppers, potatoes, whole fish etc etc. Likewise, squid with a void in its tube can be stuffed too. So, this time while making a squid dish, I didn’t let go the opportunity to stuff it. While searching my refrigerator I saw the pretty cauliflower and decided to make a stuffing with it. Cooked the squid, stuffed it with cauliflower and combined it with onion and tomato masala. It was totally worth the effort, a different dish with squid was made and it tasted so delicious.
It’s been raining so heavily since two days, it’s more like spring these days. I am siting on the front porch, enjoying the breeze and writing this post. My hubby came by and told me about the honey comb that’s being made on our backyard door. I took my camera and went to see the honey comb. It was so pretty and saw a few honey bees in it. I made sure not to interrupt them and took a few pics of them. I came back and resumed my writing. My eyes then captured a pretty butterfly sucking nectar from one of the flowers from my garden. I kept staring at it and enjoyed its beauty. All of a sudden, dark clouds started blanketing the sky, before they poured as rain I took my camera and clicked some pictures of the butterfly. I’ve been putting my camera into work non-stop, so this morning I thought of giving some rest. Well, it seems it’s not gonna happen in the near future. As long as pretty and interesting things happen in front of me I’ll put my camera into action. Sharing a few pictures…
Cauliflower stuffed Squid Masala
Ingredients
For cooking squid
- Squid, medium size (head/tentacles removed from the body tube)- 15
- Chili powder- 3/4 tsp
- Turmeric powder- 1/4 tsp
- Garam masala- 1 tsp
- Salt- to taste
For cooking cauliflower
- Cauliflower florets- about a quarter of a small cauliflower, chop the florets into small (we don’t need much for stuffing, so quarter a small cauliflower and cook it)
- Fennel powder- 1 1/2 tsp
- Garam masala- 1/2 tsp
- Salt- little
For making onion-tomato masala:
- Oil- 2 tbsp
- Onion, chopped small- 1, large
- Ginger-Garlic paste- 1 tbsp
- Tomatoes, chopped- 3, small
- Tomato paste- 3 tbsp
- Soy sauce, low sodium- 1 tbsp
- Chili powder- 1/2 tsp (don’t add too much as we’ve already added chili powder to cook squid)
- Coriander powder- 1 1/2 tsp
- Cilantro, chopped- 2 handful
Instruction
- I used already cleaned squid, head and body removed, use both the body tube and the tentacles while cooking.
- In a bowl, combine squid along with other ingredients mentioned above “for cooking squid” for 10 minutes.
- Place the marinated squid in a large pan, add enough water and cook covered till it’s cooked well and all the water has dried off.
- Transfer the cooked squid to a bowl and let cool down.
- The squid will shrink once it’s cooked so we only need a very little cauliflower to stuff it.
- Quarter a small whole cauliflower, chop the florets into small.
- In a saucepan, cook the chopped cauliflower along with fennel powder, garam masala, salt along with some water.
- When it’s cooked, using a wooden spoon mash it well so that the florets become very small.
- Let the cooked cauliflower cool down a bit.
- Stuff the cooked cauliflower inside the cooked squid. If the squid has shrunk, insert your index finger and gently enlarge it.
- Keep the stuffed squid aside.
- Heat a non-stick cooking pan over medium heat, add oil.
- Add onions and cook covered till it turns translucent.
- Add ginger-garlic paste, saute for a minute.
- Add tomatoes and cook till mashed up.
- Add tomato paste, saute for a minute.
- Add soy sauce and cook for a minute.
- Add coriander powder and chili powder, combine well and cook for sometime.
- Add some water to thin down the gravy.
- Add the stuffed squid and any cooked tentacles/head to the gravy.
- Gently, combine with the gravy and cook till the gravy thickens.
- Taste and add more salt if needed.
- Garnish with chopped cilantro and cook for a minute.
- Remove from the heat and keep it covered for sometime.
- Serve as a side dish with rice, roti, chapati, poori etc.
Tips:
- You could stuff the squid with any of your favorite stuffings.
- Adjust the amount of chili powder accordingly.
- Squid, medium size (head/tentacles removed from the body tube)- 15
- Chili powder- ¾ tsp
- Turmeric powder- ¼ tsp
- Garam masala- 1 tsp
- Salt- to taste
- Cauliflower florets- about a quarter of a small cauliflower, chop the florets into small (we don't need much for stuffing, so quarter a small cauliflower and cook it)
- Fennel powder- 1½ tsp
- Garam masala- ½ tsp
- Salt- little
- Oil- 2 tbsp
- Onion, chopped small- 1, large
- Ginger-Garlic paste- 1 tbsp
- Tomatoes, chopped- 3, small
- Tomato paste- 3 tbsp
- Soy sauce, low sodium- 1 tbsp
- Chili powder- ½ tsp (don't add too much as we've already added chili powder to cook squid)
- Coriander powder- 1½ tsp
- Cilantro, chopped- 2 handful
- I used already cleaned squid, head and body removed, use both the body tube and the tentacles while cooking.
- In a bowl, combine squid along with other ingredients mentioned above "for cooking squid" for 10 minutes.
- Place the marinated squid in a large pan, add enough water and cook covered till it's cooked well and all the water has dried off.
- Transfer the cooked squid to a bowl and let cool down.
- The squid will shrink once it's cooked so we only need a very little cauliflower to stuff it.
- Quarter a small whole cauliflower, chop the florets into small.
- In a saucepan, cook the chopped cauliflower along with fennel powder, garam masala, salt along with some water.
- When it's cooked, using a wooden spoon mash it well so that the florets become very small.
- Let the cooked cauliflower cool down a bit.
- Stuff the cooked cauliflower inside the cooked squid. If the squid has shrunk, insert your index finger and gently enlarge it.
- Keep the stuffed squid aside.
- Heat a non-stick cooking pan over medium heat, add oil.
- Add onions and cook covered till it turns translucent.
- Add ginger-garlic paste, saute for a minute.
- Add tomatoes and cook till mashed up.
- Add tomato paste, saute for a minute.
- Add soy sauce and cook for a minute.
- Add coriander powder and chili powder, combine well and cook for sometime.
- Add some water to thin down the gravy.
- Add the stuffed squid and any cooked tentacles/head to the gravy.
- Gently, combine with the gravy and cook till the gravy thickens.
- Taste and add more salt if needed.
- Garnish with chopped cilantro and cook for a minute.
- Remove from the heat and keep it covered for sometime.
- Serve as a side dish with rice, roti, chapati, poori etc.
•Adjust the amount of chili powder accordingly.
