Tuesday, March 07, 2006

Recipe: Cauliflower Fried Rice

I prepared cauliflower fried rice, slightly different from the usual method I have been cooking all these years. And the result, it was much more tastier and easier to prepare.Before I forget, how I prepared it today, let me publish it here.


cauliflower 1 small
small onion 1 handful(about 100gm) (pearl onion) (sambar onion)
Rice 150gms(¼ cup)
ghee 1 tsp.
cinnamon ½" stick
cloves 2 nos.
big cardomom 1/8 of a pod
turmeric powder 1 tsp
salt to taste
oil 1 tbsp.
shahjeera ½ tsp.
coriander leaves to garnish

to grind:

coriander seeds 1 tbsp.
jeera 1 tsp.
poppy seeds(khus khus) 11/2 tsp
ginger 1 " piece
green chillies 3 nos.
kasoori methi 1 tsp.
pudina 1 sprig
black pepper 1/2 tsp
tomatoes 150gms


Grind all the spices except tomatoes to a fine paste. Add tomatoes and grind well. Keep it aside.

Wash and soak rice in double quantity of water for 15 minutes. Heat ghee in a pan and add cinnamon, cloves and cardomom. When they start spluttering add the drained rice(reserve the water in which the rice was soaked) and fry until rice starts spluttering. Remove and cook in the soaked water in a pressure cooker.

Cut the cauliflower into florets and wash in warm water in which 1/2 tsp of salt has been dissolved.clean and cut the pearl onions into two.Heat oil in a pan and add the shahjeera.

When it splutters add the pearl onions and fry till transparent. Add the ground mixture and fry till all the moisture evaporates and oil starts separating. Add the cauliflower florets and fry for 2 mnts. add trumeric powder and salt and cook closed, until cauliflower is cooked crisp.

Remove the cooked rice and add to cauliflower mixture and mix well. Serve, garnished with coriander leaves.

This rice can be served with raita or thayir pachadi or papad or chips.


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