What is the Holiday Season for if not to indulge in these delicious cookies? Choose from these #9 Delicious Cookies Recipes for Christmas! We love them all.
My better half like cauliflower a lot, so we buy it religiously every week. When all avenues of cauliflower vegetables are over I make this one. The reason is its very oily. I tried shallow frying the cauliflower but the end result was not as nice. The only concession it allows is parboiling it like I have mentioned below. Addition of Kasuri methi and coriander also gives the vegetable nice flavours add with the dry masalas say, ½ tsp each.
So indulge once in a while.
1 medium cauliflower (300-350 grms)
Oil for frying +2 tblspns.
1 medium onion grated
3 cloves garlic, crushed.
½ inch ginger, crushed
1 large tomato, pureed
½ tsp turmeric,
½ tsp red chilli powder
½ tsp coriander powder
¼ tsp cumin powder
½ tsp dry mango powder
½ tsp garam masala
Salt to taste
Sugar as per taste
- Cut cauliflower into medium sized florets in a utensil, add about ½ cup water cover and boil till you can smell the cauliflower. Strain and plunge in cold water. Dry on a clean napkin. (This is an optional step).
- Deep fry till golden and tender over medium heat.
- Drain and keep aside.
- Heat 2 tblspn oil and put in the onion. Fry till oil separates.
- Add garlic, ginger. Fry lightly.
- Add tomato puree and the dry masala powders, salt and sugar. Fry till you get a nice fragrance.
- Add cauliflower. Mix well.