Cauliflower Kootu

Ingredients:

1 medium sized cauliflower

Onions -1

Garlic - 3

Tomato - 1

Any other vegetables like carrot/peas etc. - 1/2 cup

2 tsp oil1 tsp

mustard seeds

Few curry leaves

Channa dal - 1/2 cup

Salt to taste

1/2 tsp turmeric powder

To Grind:
----------

2 tsp Jeera
3 tbsp grated coconut
1 or 2 green chillies (Optional)




Method :


Soak Channa dal atleast half an hour before starting to cook(soaking in hot water will take probably just 15 mins; )





Heat little Oil in a pressure pan, add mustard seeds, Cumin seeds, curry leaves. And then add onion/garlic/tomayos fry till it turns light brown.
Add, cauliflower, soaked dal and vegetables and salt. Saute for 3 to 4 minutes and close the lid and pressure cook it by allowing it to cook for 2 whistles.


Open the lid of the pressure pan when the steam is completely gone. Now add the ground paste : (the Grated coconut, jeera,greenchillies). Mix it well with the contents and let it boil just for couple of mins and set aside.


Kootu can be best served with rotis.

Vegetable Korma

Ingredients:

Vegetables- potatoes, carrots, peas, cauliflower- diced, not too small pieces

Onion-medium sized, sliced lenghthwise

Garlic-sliced lengthwise-5-6

cloves-4

cardamom- 2 each

Oil-a tbsp

Chopped corriander leaves to garnish

Salt-to taste

To Grind into a paste:

Coconut-1/2 cup

Green Chillies-3-4 nos

Roasted gram/pottukkadalai-2 tsps

Fennel seeds/saunf-a tsp

Khus khus/poppy seeds-a tsp(optional)

Method:

1. Cook vegetables till done. Or you may use pressure cookker to cook the veggies seperately.

2. Heat oil in the utensil intended to make the curry.Throw in the spices first and then the onione/garlic/tomatoes one by one. Sauté the contents till the raw smell vanishes.

3. Now add the cooked vegetables to the container and saute it for a min. Not necessary to saute it for long becoz its already pressure cooked.

4.Transfer the ground paste along with enough water.Bring to boil .

5.Garnish with corriander leaves.

Korma is best when served with parathas, rotis or even ghee rice.