Cauliflower Pulao

Ingredients:

1. Oil for shallow frying
2. 1 kg cauliflower (gobhi)
3. 1/2 tsp salt
4. 3/4 black pepper powder

For Pulao:

1. 2 1/2 cups rice (basmati preferred)
2. 3 tsp oil
3. 2 bay leaves (tej patte)
4. 4 black cardamoms (badi ilaichi) crushed
5. 2 inch piece cinnamon (dalchini)
6. 4 cloves (laung)
7. 2 onions chopped
8. 2 inch piece ginger (adrak) grated
9. 4 green chillies chopped
10. 1 1/2 tsp salt
11. 1 tsp cumin (jeera) powder
12. 1 tsp red chilli
13. 1/2 garam masala powder
14. 5 cups of water

For Garnishing: 


3 tbsp finely chopped coriander leaves

Preparation:

1. Clean and wash rice and soak in water for 20 mins.
2. Drain and set aside.

Method: 

1. Heat oil in a pan.
2. Add cauliflower and shallow fry till half done
3. remove sprinkle salt and pepper on cauliflower and set aside.
4. For cooking pulao, heat oil in heavy bottomed saucepan.
5. Add bay leaves, cardamoms, cinnamon and cloves.
6. As they start to sputter, add onions, and stir fry till they turn golden brown and semi-transparent.
7. Add ginger and green chillies and stir for another 1 - 2 minutes.
8. Add salt, cumin powder, red chilli powder and garam masala powder. Stir for another 1 - 2 minutes.
9. Add rice and cauliflower.
10. Carefully stir and mix to avoid breaking rice or cauliflower for 5 - 6 minutes.
11. Add water stir and mix well, cover and cook on reduced heat for  5 - 8 minutes or till water absorbs. 
12. Remove and set aside.
13. For serving, arrange cauliflower pulao in serving dish and serve hot garnished with coriander leaves and potato salli. 

Aloo Gobhi - Potato and Cauliflower

Aloo Gobhi, is one of the most common place recipes that one finds on their plates very frequently, when at home. To those, who are far away and want to revisit the flavors of home, here is a quick and easy recipe that takes less than twenty minutes tops!



Ingredients to dump in:

1. 2 cups of washed and diced potatoes
2. 2 cups of cauliflower cut into small florets
3. 1/2 teaspoon oil
4. 1 green chili
5. Few coriander leaves for garnishing
6. 1-2 drops of fresh lemon juice for garnishing

Spices:

1. 1/4 tsp jeera
2. 1/4 tsp methi seeds
3. 1/4 tsp ajwain
4. 1/4 tsp saunf
5. 1/4 tsp black mustard seeds
6. 1/2 tsp salt (that is the minimum, try tasting as suggested in first post)

How to prepare:


1) Start with a dry wok and place it on the burner.
2) Pour in vegetable oil. It can be peanut, soy or sunflower oil.
3) Add in the spices and chili when the oil gets adequately heated up.
4) When the spices start sputtering, pour in the cauliflower and potatoes slices.
5) Mix well and cover it with its lid.

6) Keep checking after every 30 secs and turn or mix if you feel that the bottom is getting burnt.
7) After 5 mins add in salt and haldi or turmeric and stir well.
8) Continue checking and stirring in intervals for another 5 -7 mins.
9) Poke the potatoes and check if they easily break or not.
10) After the potatoes get cooked turn off the gas and cover it with the lid.
11) For serving garnish it with the coriander leaves and few drops of lemon juice.


You can serve it with roti, flat bread, chapati or with khichdi.