LUNCH 4

LUNCH 4

CAULIFLOWER BIRIYANI 

INGREDIENTS 
Cauliflower - 1 Medium size
Basmati Rice - 2 cups
Ginger Garlic Paste - 1 Tbsp
Onion - 2
Green Chillies - 6
Tomato - 1
Coriander Leaves - 1/2 cup
Mint Leaves - 3 Tbsp
Cumin - 1 Tsp
Cardamoms - 2
Cinnamon - 1 inch piece
Cloves - 2
Garam Masala - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chilli Powder - 1/4 Tsp
Water - 4 cups
Salt - To Taste
Ghee - 3 Tbsp
Cashew Nuts - 10
Raisins - 10

METHOD 

Wash Cauliflower and break into medium sized florets and set aside 
Purée the tomato
Heat a table spoon of ghee in a pressure cooker and fry the cashew nuts and raisins 
Keep aside
To the pressure cooker add the remaining ghee
Add the whole spices and once they splutter add the sliced onion
Sauté to a golden brown and add green chillies followed by ginger garlic paste 
Sauté till raw smell is no more and add tomato purée and sauté for 3 - 5 minutes 
Now add the spice powders and sauté for two minutes
Add salt to taste
Add in the cauliflower florets and mix well
Add water and when it boils add the rice chopped coriander and mint leaves 
Mix once gently 
Cover pressure cooker with lid and keep for three whistles
Serve garnished with fried cashew nuts and raisins 

Note
As I have always mentioned in my notes the number of whistles vary with different brands of pressure cookers available 
If you are not sure of the whistles cook rice separately with required salt and water 
And add to the cauliflower masala and mix well making sure not to break the cauliflower florets
As Cauliflower as such is a bland vegetable for the spices to soak in it and add taste pressure cooker method is best

VEGETABLE CUTLET

INGREDIENTS 

Boiled Potatoes - 2 
Carrot - 1 (chopped)
Cabbage - 1/2 cup (grated)
Green Chillies - 3 (chopped)
Onion - 2 (chopped)
Coriander Leaves - 2 Tbsp (chopped)
Ginger Garlic Paste - 1 Tbsp
Garam Masala Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Pepper Powder - 2 Tsps
Eggs - 2
Bread Crumbs - As Required 
Salt - To Taste
Oil - As Required 

METHOD 

Heat some oil in a pan and add the chopped vegetables 
Sauté till soft and add the ginger garlic paste
Sauté till raw smell is no more
Mash the boiled potatoes and add to
the sautéed vegetables 
Add salt to taste spice powders and mix well
Add the chopped coriander leaves and remove pan from stove
Heat oil in another pan in low flame
Meanwhile in a bowl beat the eggs and set aside
Take breadcrumbs as required in another bowl and keep aside
Transfer mashed vegetables to bowl and form round balls
Flatten each ball to a disc and set aside
Dip each disc in beaten eggs roll in breadcrumbs to coat evenly on all sides
Deep fry the cutlets to a golden or a brown colour
Place in a plate lined with tissue to drain excess oil
Serve hot

Note
To 1/2 cup of plain flour add a pinch of salt and enough water to form a slightly thick batter instead of eggs 
After rolling in breadcrumbs you can refrigerate for awhile and fry just a few minutes before serving time 
You can add more pepper or green chillies for cutlets to be more spicier

YAM FRY

INGREDIENTS 

Yam - 250 gms 
Chilli Powder - 2 Tsps
Pepper Powder - 2 Tsps
Turmeric Powder - 1/4 Tsp
Cumin Powder - 1/4 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - 1 sprig
Salt - To Taste
Oil - As Required

METHOD

Peel clean and cut yam into juliennes 
Marinate juliennes in the above ingredients for 15 minutes
Heat oil in a pan 
Add mustard seeds and curry leaves
Once they burst add the marinated yam juliennes
Shallow fry till crisp and serve

ONION AND CUCUMBER SALAD

INGREDIENTS 

Onion - 2  (chopped)
Cucumber - 1/2 cup (chopped)
Green Chillies - 2 (chopped)
Coriander Leaves - 2 Tbsp (chopped)
Curd - As Required
Salt - To Taste

METHOD 

Combine all the above ingredients 
Serve 

Note
In all the recipes adjust salt and spice powders to suit your palate 
Papad and pickles are other accompaniments you can have with this 
Happy Cooking 😍