mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the
Cauliflower manchurian...soft or crispy...
120. Vegetable Pulao
Ingredients
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)
Method
Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.
121. Peas Pulao
Ingredients
6 cups of cooked white basmati rice
1 1/2 cups of frozen green peas, thawed
1 small onion sliced
1 tsp jeera(cumin) seeds