(Spicy Cauliflower)
Serve - 6 People
Water : 4 &1/2 cup + 3 TSP
Salt : 4 & 1/2 tsp
Cauliflower : 1 Medium( 800 gms)
Poppy seeds : 1 Tsp
Cashew Nuts(Broken into piece) : 2 Tsp
Ginger : 10 gms.
garlic : 6 Flakes.
Green Chillies : 2 Cups
vegetable Oil : 1/2 Cups
Onion (grated) : 2 large
Tomatoes (chopped) : 2 Medium
Turmeric powder : 1/2 tsp
cumin powder : 1/2 tsp
Red chilli powder : 1 tsp
Curd (beaten) : 1/2 tsp
Coriander leaves (chopped) : 1 tsp.
METHODS :-
1.In a bowl, add 4 cups water with 2 tsp salty. put cauliflower in bowl and keep about 30 minutes drain.
2. Grind together poppy seeds and cashew nuts into a paste, adding a little water (3 tsp) from time to time.
3. separately grind together ginger,garlic and green chillies into a paste.
4. heat oil in cooker about 2 minutes. Add onions and fry till golden brown.
5.add ginger- garlic paste, tomatoes, turmeric, coriander, cumin and red chilli powder and remaining salt(2 & 1/2 tsp) . cook till tomatoes are pulpy, string occasionally.
6.add 1 tsp curd. stir fry till curd is well blended . add remaining curd in the same way, a tsp at a time till all curd is used. fry till oil shows separately.
7. add cauliflowers. stir fry about 5 minutes. add remaining water (1/2 cup) stir.
8. close cooker. bring to full pressure on high heat. reduce heat and cook 2 minutes.
9. remove cooker from heat. release pressure with slight lifting of vent weight.
10.open cooker. add cashew nut paste. return cooker to heat. cook about 2 minutes, stirring gently. serve hot, garnished with coriander leaves.
SERVE HOT.
Serve - 6 People
INGREDIENTS :-
Water : 4 &1/2 cup + 3 TSP
Salt : 4 & 1/2 tsp
Cauliflower : 1 Medium( 800 gms)
Poppy seeds : 1 Tsp
Cashew Nuts(Broken into piece) : 2 Tsp
Ginger : 10 gms.
garlic : 6 Flakes.
Green Chillies : 2 Cups
vegetable Oil : 1/2 Cups
Onion (grated) : 2 large
Tomatoes (chopped) : 2 Medium
Turmeric powder : 1/2 tsp
cumin powder : 1/2 tsp
Red chilli powder : 1 tsp
Curd (beaten) : 1/2 tsp
Coriander leaves (chopped) : 1 tsp.
METHODS :-
1.In a bowl, add 4 cups water with 2 tsp salty. put cauliflower in bowl and keep about 30 minutes drain.
2. Grind together poppy seeds and cashew nuts into a paste, adding a little water (3 tsp) from time to time.
3. separately grind together ginger,garlic and green chillies into a paste.
4. heat oil in cooker about 2 minutes. Add onions and fry till golden brown.
5.add ginger- garlic paste, tomatoes, turmeric, coriander, cumin and red chilli powder and remaining salt(2 & 1/2 tsp) . cook till tomatoes are pulpy, string occasionally.
6.add 1 tsp curd. stir fry till curd is well blended . add remaining curd in the same way, a tsp at a time till all curd is used. fry till oil shows separately.
7. add cauliflowers. stir fry about 5 minutes. add remaining water (1/2 cup) stir.
8. close cooker. bring to full pressure on high heat. reduce heat and cook 2 minutes.
9. remove cooker from heat. release pressure with slight lifting of vent weight.
10.open cooker. add cashew nut paste. return cooker to heat. cook about 2 minutes, stirring gently. serve hot, garnished with coriander leaves.
SERVE HOT.
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