What is required:
Cauliflower – 1 medium sized
Onion – 1 big
Tomato puree – from 1 tomato
Turmeric powder – a generous pinch
Ginger garlic paste – 1 tsp
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/4 tsp
Coriander leaves – 2 tsp chopped finely
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Jeera – 1/2 tsp
Curry leaves – 1 small sprig
Cut cauliflower florets into bite size pieces and boil it in water with salt and turmeric powder until soft but still firm enough.Drain it and keep aside.Heat oil in a kadai – add the ingredients listed under ‘to temper’ let it splutter.Then add onion and ginger garlic paste, saute till slightly browned.
How to make cauliflower curry – Step1
Then add tomato puree along with red chilli,coriander and garam masala powders and salt.Allow it to boil well till raw smell of tomatoes leave.Then add parboiled cauliflower.
How to make cauliflower curry – Step2
Mix well with the gravy.Keeping in low flame sprinkle little water less than 1/4 cup and cook covered for 5 minutes in low flame.Turn over in between to avoid burning. After few mins the water must have dried up. Mix once, Garnish with coriander leaves and switch off.
How to make cauliflower curry – Step3
Serve with any parathas or variety rice.
What to take:
Chicken Drumsticks – 4
Breadcrumbs – 2 cups
Oil for Deep frying
Buttermilk – 1 cup or 1 Egg
Chilli Powder – 1 tsp
Pepper Powder – 1 tsp
Cumin Powder – 1 tsp
Lemon Juice – 2 tblspn
Salt to taste
Take buttermilk in a bowl and add all the marinate ingredients. Mix well.
Add the drumsticks in this and mix well. Let this marinate for 30 mins.
Now take breadcrumbs in a bowl. Take each drumsticks and coat them with breadcrumbs.
Arrange this on a rack and leave it for 5 to 10 mins so it gets dry and the coating sticks to the chicken.
Now heat oil for deep frying. When it is hot, drop the chicken and fry on a medium heat for 10 mins on each side. Flip over and cook on other side too.
Don’t fry on a high heat, because then the outer will get over browned, but interior will be raw. So always fry on a low to medium heat.
When it is cooked drain on a paper towel.
Serve with ketchup or mayo.
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Things required: Oil – 1 tblspn Onion – 1 large sliced thinly Green Chilli – 2 slit Turmeric Powder / Manjal Podi – 1 tsp Salt to taste Tomatoes – 3 large chopped finely Chilli Powder – 1 tsp Potatoes – 3 large Water as needed Sugar – 1 tsp Coriander Leaves / Cilantro for garnishing Cook: Cook potatoes till they are tender, peel them and mash them roughly. Heat oil in a kadai. Add in onions and saute for a min. Add in salt…