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Tuesday, 26 June 2012

Jeera Cauliflower...

Jeera Cauliflower on Dining Table garnished with Coriander Leaves
Today morning when I went in kitchen to see what vegetable is for the day, I found mom taking out cauliflower from the refrigerator. It was understood (between me & mom) that I had to prepare jeera cauliflower for lunch today. It looks delicious, smells delicious and again is easy to make...

Preparation time: Time you take to cut cauliflower into medium sized florets. I took 10 minutes.
Cooking time: 10 minutes
Serves: 4

What goes into the sabzi:

1 cauliflower
½ tbl spn oil
2 tbl spn full jeera seeds
1 tbl spn half crushed coriander seeds
½ cup coriander leaves
½ tbl spn turmeric powder
½ tbl spn red chiili powder
Salt to taste

How did I make it:

Mom has already had crushed coriander seeds and stored it. Incase you don’t, coriander seeds are easily available in any general store. And partially crush it in a blender.

Cut cauliflower into medium sized florets and boil cauliflower florets in a heavy bottomed pan adding about 1 cup of water. Boil it for about 5 minutes not more otherwise it will make florets mushy and we don’t need them to be over cooked.

Drain of the water and let it cool. This gives you time to do preparation for tempering.

Heat oil in the same pan for about 1 minute (this is an advice given by mom to reuse the vessels while cooking as it saves time, effort and water while washing).

Add jeera seeds, partially crushed coriander seeds and coriander leaves. Saute them for about 2 minutes on low flame.

Add on the boiled cauliflower florets, turmeric powder, red chilli powder and salt in it. To add gujju flavour to the sabzi I added jaggery to it. Mix them all well.

Let it cook properly by placing a lid on top of the pan and put about ½ glass water on the lid. This will take 5 minutes.

Open the lid and season generously.

Jeera Cauliflower in my plate...

It is ready to be served with chapatti...


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