Wednesday 21 January 2015

Cauliflower Chops
Small cauliflower - 1 number (cut into florets)
Onion medium sliced - 1 number
Tomato medium chopped - 1 number
Curry leaves - few
Red chilli powder - 1.5 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 4 tsp
Cinnamon stick - 1" inch
Fennel seeds - generous pinch
Water - 1 cup
For masala paste
Whole cashewnuts - 5 numbers
Grated coconut - 1/4 cup
Garlic cloves - 2 numbers
Fennel seeds - 2 tsp
Coriander leaves to garnish.

1. Grind the ingredients given for masala paste to smooth paste adding little water.
2. Cook cauliflower florets in boiling water until 1/2 cooked, drain and set aside.
3. Heat oil in a pan, add fennel seeds,  cinnamon stick, sliced onions and curry leaves, sauté until onions are glossy. Now add the chopped tomatoe to the pan and cook until tomato is mashed. 
4. Add red chilli powder, coriander powder, turmeric powder, ground masala paste, required salt and water to the pan, bring to boil.
5. When gravy starts boiling, add the half cooked cauliflower florets to the boiling gravy, reduce heat and simmer until gravy thickens. Garnish with chopped coriander.
Serve hot Cauliflower chops with appam, parotta, chapati etc.