Sunday, March 2, 2014

Craii Phool

Craii Phool

kashmiri Spicy Cauliflower


1 kg Cauliflower
2 ladles mustard oil
1 table spoon kashmiri mirch (red pepper powder)
1 tbsp saunf powder ( fennel powder )
1 tsp saunth powder (ginger powder)
3 laaung (cloves)
2 moti elaichi (black cardamom)
1 tsp zeera  (cumin)
A pinch aofietida


1.       Cut the ghobi in big pieces, wash the pieces properly, drain off the excess water and spread it on a cloth for some  time to dry.
2.       Put oil in a deep frying pan, heat it and fry the pieces one by one.
3.       Remove excess oil from the pan, add cumin,asfoetida and half crushed cloves in the oil, keep the pan on a low flame for 15 seconds.
4.       Add kashmiri mirch/ red chilli powder  in the oil and about 40 ml of water in it and stir it till it turn dark maroon in colour.
5.       Add 1/2 glass of water, saunth powder/ginger powder, saunf/fennel powder,  crushed moti elaichi (black cardamom) and boil it till all water evaporates.
6.   Now add salt and  grated tomatoes and cook them in the spices on  medium flame for 5 minutes. Stir continuously to avoid burning.
7.       Add fried ghobi, cover it with puree and boil it on low flame for one minute.

8   Serve it with white rice.

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