Tuesday, March 31, 2009


Recipe Contributed by Daina Mahimwala


½ kg cauliflower cut into large florets

2 onions cut long

1 tsp ginger & garlic paste

1 tsp dhania powder

½ tsp jeera powder

Bay leaves

1 cinnamon stick

1 dried red chilly

1 cup coconut milk

Salt to taste

Coriander leaves to garnish


* Put the onions in a pan on slow fire.

* Cover the pan for a while and allow onions to soften by adding a tbs of water at

a time.

* Then add ginger garlic paste & continue to cook in water.

* Add the rest of the ingredients except dhania & jeera and cook on slow fire till

florets are semi cooked. (While doing this cover the pan & put water on top of

pan so that the ingredients don’t stick to the pan).

* Add dhania & jeera and cook till ready.

* Garnish with coriander leaves.

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