BEETROOT RASAM

BEETROOT RASAM


GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup


Turmeric powder       - 1/4 tsp


Carrots                       - 1/2 cup


Green peas                 - 1/2 cup


Ginger                        - 2 inches


Onion                         - 1


Garlic cloves              - 2 



Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2


Bay leaf                     - 1


Cinnamon stick         - 1 inch


Peppercorns               - 5


Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp


Salt                            - to taste


Oil                              - 1 tbsp


Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....

No comments: