Recipe : Cauliflower Leaf Stalk Pulao
Preparation Time : 25 minutes
Serves : 4
Basmati rice, cooked and cooled - 2 cups
Green chilies - 3
Tender cauliflower stalk - 8to 10
Cauliflower floret - 1 peeled
Peeled ginger - 1 inch
Garlic - thin slanting cut - 2 flakes
Curd - 1 tbsp
Chopped Potato - 1
Turmeric powder - 1/2 tsp
Boiled peas - 1/2 cup
Garam masala powder - 1/2 tsp
Fresh scraped coconut - 1/4 cup
Curry leaves - few sprig
Asafoetida - 3 pinch
Coriander leaves - 1 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Ridge gourd - 1/2 cup
Bottle gourd - 1/2 cup
Bay leaf -1
Cinnamon-clove powder - 3 pinch
Chopped spinach stems - 10
Salt to taste
Oil - 2tbsp
Lemon juice - 1 lemon
Spread rice in a large plate, making each grain separate.
Grind peels, chili, garlic, ginger, coconut, curds to a paste.
Heat oil in a heavy pan, add seeds, allow to splutter.
Add curry leaves, asafoetida, potatoes, cauliflower and cauliflower stalks.
Stir fry till potatoes are tender. Add paste, stir and cook till oil separates.
Add peas, stems, cook for one minute.
Add all other ingredients, cook further one minute.
Add to rice, mix gently with hands, till well blended.
Garnish with chopped coriander, heat again in an oven, or pan, as desired.
Serve hot with hot kadhi or chilled curds.