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Sunday, February 27, 2011

Cauliflower Pachadi

See photo here..
This is a very nice twist to cauliflower. Even Eric who "doesn't like cauliflower" loved it (since when does he not like cauliflower? I'd never heard him say that before, and we eat it regularly... men)

1 head cauliflower broken into florets
1/2 cup buttermilk (what is this? I used whole milk)
1 tsp salt
3 tbsp vegetable oil
1 large onion, thinly sliced
2 garlic cloves, crushed
1 tbsp freshly grated ginger
1 tsp mustard seeds
1 tsp black mustard seeds (I only had regular, so I used 2 tsp)
1 tsp turmeric
1/4 cup dried cocout
1/2 cup water
1/4 cup frozen peas
2 tbsp chopped cilantro
whole greed chilies to garnish
1. Marinate the cauliflower in a bowl with the milk, salt and some pepper and set aside for 2 hours (I did this the night before)
2. Heat oil in a heavy based pan, add onion, garlic, and ginger and cook until lightly golden.
3. Add mustard seeds, turmeric and coconut and cook for 3 more minutes, stirring.
4. Stif in the cauliflower with the marinade and water. Bring to a boil and then let simmer, covered, until cauliflower is tender.
5. Remove lid, add peas, adjust the seasoning, and stir in cilantro. Increase heat and cook for 3-4 minutes to thicken the sauce. Garnish with whole chilies and serve as a side dish to whatever you desire!

**recipe from Indian Food Folklore... best Indian recipe book out there!
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