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New Recipes

1 Peel, rinse and mince ginger 2 Rinse, seed and chop green chili pepper finely.


Cauliflower Kofta Pilau

Ingredients :

500g cauliflower, 4 stalks of coriander, 800ml vegetable oil, 8g ginger, 3 green chili peppers, 2 red chili peppers, 3T ghee, 9 cloves of garlic, 3 onions, 500g Basmati rice, some salt.

SEASONINGS:
(1) 1t salt, 1t garam masala, 1t turmeric powder.
(2) 3T grated coconut, 2t coriander seeds, 5 cardamoms, 3 cloves, 1t black pepper corns, 3 sprigs of curry leaves, 125ml yoghurt.
(3) 875ml water, 2t salt.

Preparation :

1. Rinse coriander; Chop most finely.
2. Peel, rinse and mince ginger.
3. Peel, rinse and mince garlic.
4. Rinse, seed and dice green chili peppers.
5. Rinse, seed and dice red chili peppers.
6. Peel, rinse and slice onions.
7. Rinse 500g Basmati rice;
Drain.
8. Soak cauliflower in water with some salt for 30 minutes; Remove and rinse in running water; Drain; Cut into big florets; Arrange in a steamer and steam for 4 minutes; Remove; Cool.
9. Add seasoning (1), 2/5 of the chopped coriander and the cauliflower from the step 8; Mix well; Mash; Shape into small balls.
10. Add 800ml vegetable oil to a wok; Bring to the boil over a high heat; Turn to a low heat; Deep-fry the cauliflower balls from the step 9 over a low heat till golden brown; Turn to a high heat; Deep-fry the cauliflower balls over a high heat for 10 seconds; Remove and drain; Turn off the heat.
11. Add seasoning (2), the ginger, 5/9 of the garlic, the green chili peppers, the red chili peppers and the remaining chopped coriander to an electronic blender; Blend into smooth paste.
12. Heat a skillet over a high heat; Add 3 ghee and heat over a medium heat; Add the remaining garlic and the onions; Stir-fry over a low heat till soft and golden brown; Add the Basmati rice; Stir-fry briefly; Add seasoning (3) and the paste from the step 11; Mix well; Cover (leaving a leak); Cook over a low heat till the rice is cooked and the sauce is absorbed (about 20 minutes); Turn off the heat; Arrange on a serving plate with the cauliflower balls from the step 10 on the side; Garnish with the remaining coriander; Ready to serve.