Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml 250g small cauliflower florets 1/4 tsp asafoetida, if available 1/2 tsp garam masala powder 1 green chilli, cut in halves 2 tbsp fresh coriander leaves, finely chopped WHAT TO DO BEFORE THE CLASS BEINGS 1. Boil the cauliflower florets in 1/2 cup of water (approx 5 mins) on medium heat 2. Keep all the other ingredients ready as per above list 1 x deep frying pan with a lid NOTES, EXPERT TIPS & FAQ’S 1. Cooking pot: a deep frying pan/wok with a lid. It should be minimum of 2 inches deep 2. Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable) 3. Asafoetida: it is also known as Hing and it can be bought in any Indian grocery store. Don’t worry if asafoetida is not available 4. Green chilli: index finger size with seeds or without seeds (Adjust the spice as required) 5. Cayenne pepper powder: i recommend using less cayenne pepper if prefer mild and there are a lot of other seasonings in this recipe 6. Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander/cilantro leaves and more leaves can be used for garnishing Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml 1 cup fresh coriander/cilantro leaves (150g) 1/2 cup of tomato (1/2 medium size) 2 to 3 garlic cloves, peeled & roughly chopped (1 tbsp) 1 inch ginger, peeled & roughly chopped (1 tbsp) pinch of asafoetida (hing) 1 fresh green chilli, cut in halves
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