Decided to make Teekhat Meethachi Puris and panchmel dal. Having only cauliflower, went ahead to make fried rice using, which I haven't tried before. I usually don't attempt such experiments when guests are coming over. Thought since pooris are there, if it fails, I can adjust. Made dates payasam for the dessert. Shall reserve the recipes of other dishes for later post. First thought making it a one dish meal. Cooking the masala and adding rice to it and pressure cook. But did not feel comfortable cooking cauliflower. So cooked the rice separately and went on to prepare the base masala.
Wash the cauliflower and drop the flower into a pot of hot water added with little salt and turmeric. Cover and let it stand for 10 minutes.This will ensure that the small worms tucked inside the flower come out,if any. Cut the cauliflower into small florets.
Basmati Rice - 1 cup
Cauliflower florets - 1 cup
Onion - 1
Cumin - 1/2 tspn
Fennel seeds - 1/2 tspn
Cloves - 4 nos
Green chilly - 2 nos
Turmeric - a pinch
Chilly powder - 1/2 tspn
Tomato sauce - 2 tblspn
Soya sauce - 1 tspn
Oil - 2 tblspn
Cook rice separately and spread it on a plate to cool.
Heat oil in a kadai. Add cumin seeds, fennel seeds and cloves. When they start browning,add the chopped onions. Saute till the onions turn pink. Add the chopped florets. Add salt, turmeric, chilly powder. Cover and cook till the florets turn tender. Add 2 tablespoon of tomato sauce and a tspn of soya sauce to the cooking mixture. Cook for 2 minutes, till the flavors blend in.
Stir in the cooled rice and serve with yogurt or roasted papad. Left over rice can also be used. Even the masala can be prepared ahead and you freeze it. Defrost and use with cooked rice and pack it for lunch.
I am sending this to
JFI: Cauliflower , hosted by Mythrayee, an event started by Indira of Mahanandi.
Sunita's Think Spice:Think Twice: Mastic Gum or Fennel Seeds , guest hosted by Ivy.