Cauliflower - crunchy curried
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Cauliflower - crunchy curried
  Cauliflower    Vegetables  
Last updated 6/12/2012 12:46:54 AM. Recipe ID 7378. Report a problem with this recipe.
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      Title: Cauliflower - crunchy curried
 Categories: Vegetables
      Yield: 6 Servings
 
      2 tb Toasted sesame seeds
      2 tb Toasted cumin seeds
      2    Cloves garlic, finely ch.
  1 1/2 ts Grated fresh root ginger
      2 tb Roasted peanuts, finely ch.
    1/2 ts Turmeric
    1/4 ts Chilli powder
    1/2 ts Ground cloves
      1 ts Salt
      2    Medium-sized onions
    2/3 tb Oil
      1    Large cauliflower (about
           2lb.3oz.cut into florets)
           Juice of 1/2 lemon
 
  Toast the sesame seeds then the cumin seeds in a frypan, without any
  added oil.  The sesame seeds are ready when they are golden brown,
  and the cumin seeds when they pop, smell good, and have all heated
  through, in 1-2 minutes if you start with a hot pan. Grind the
  toasted sesame and cumin seeds, separately or mixed.
  :       Mix the toasted seeds, garlic, ginger and peanuts, adding the
  turmeric, chilli powder, ground cloves and salt, and put aside. Chop
  the onions and put them in a large pot or pan to cook in the oil.
  Cook until transparent and lightly coloured, taking care not to let
  them burn. Stir the spice mixture through the onion, then add the
  cauliflower which has been broken and cut into florets, each the size
  of a walnut.
  :       Add the lemon juice and about 1/4 cup of water, cover, and
  cook over a moderate heat , stirring and tossing the cauliflower
  occasionally, until it is tender-crisp. Add a little extra water
  during cooking if necessary.  If you find that there is liquid left
  when the cauliflower is cooked, thicken it with a little cornflour
  paste and toss the cauliflower in it. Taste and add extra salt if
  necessary. Serve with dahl, rice, a tomato salad, cucumbers in
  yoghurt and toasted coconut.
 




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Recipe ID 7378 (Apr 03, 2005)

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