Take cauliflower florets, potatoes, chopped ginger and green chillies in a pot with two to three cups of water. Place on medium-high heat and bring water to a boil. Reduce heat to medium low, cover and let cook until fork is tender.
Stir with a ladle and mash the cauliflower and potatoes while stirring until you reach a mushy texture. Reduce heat to low, and let the separated moisture evaporate. If the mixture of cauliflower and potatoes is dry, add warm water as desired. Keep warm.
Take ghee in a pan on low heat, add cumin seeds and stir until it gives out a pleasant fragrance. Add chopped ginger and stir for few seconds. Then add green chillies and stir for few seconds. Remove from heat.
Add a pinch of turmeric to the tempering garlic and chilli mixture. Stir quickly for a second and pour into the mushy cauliflower and potatoes. Mix once. Serve in a serving dish with green chilies on top.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…
