1.Roast all the ingredients from coriander to ginger in a little oil and grind to a paste.2.Heat oil, add cinnamon and onion.3.When onions are brown and ground masala and tomatoes. Fry well.4.Add cauliflower and salt cover and cook on low heat till done.
Mixed Vegetable PulaoIngredients:
2 cup - mixed vegetables, cubed (carrot, beans, cauliflower, peas etc)2 cup - basmathi rice4 cup - water 1 cup - onion, thinly sliced4 tbsp - ghee or oilï¿½ tsp - sha jeera4 - cloves5 cm - cinnamon4 - cardamom1 - bay leaf 2 blades - mace2 - star anise1 tsp - ginger, minced1 tsp - garlic, minced3 tbsp - mint leaves, chopped3 tbsp - coriander leaves, choppedsalt to taste
1.Wash the rice and drain completely. Add water and leave to soak for 15minutes.2.Heat the ghee or oil in a thick bottomed pan, preferably non stick. Add all thespices from sha jeera to star anise. Fry for few seconds. Add onion, ginger andgarlic. Fry till onion is light brown.3.Add vegetables, mint and coriander. Add the rice along with the soakingwater. Add salt to taste.4.When the liquid begins to boil, cover the pan with a lid and lower the heat.5.Leave undisturbed till the liquid is evaporated and the rice is cooked. (Youwill notice there is no more steam escaping from the lid. To test further, gently push a little rice away from the side of the bowl with a flat ladle or a spatula.There should be no liquid at the bottom of the pan)6.Switch off the heat. After 10 minutes gently stir the rice without breaking thegrains.7.Serve hot with a kurma ,curry, and/or raitha.
Tomato Capsicum PulaoIngredients:
2 cup - basmati rice