*  Exported from  MasterCook  *
 
                       CAULIFLOWER - CRUNCHY CURRIED
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Toasted sesame seeds
    2       tb           Toasted cumin seeds
    2                    Cloves garlic, finely ch.
    1 1/2   ts           Grated fresh root ginger
    2       tb           Roasted peanuts, finely ch.
      1/2   ts           Turmeric
      1/4   ts           Chilli powder
      1/2   ts           Ground cloves
    1       t            Salt
    2                    Medium-sized onions
      2/3   tb           Oil
    1                    Large cauliflower (about
                         2lb.3oz.cut into florets)
                         Juice of 1/2 lemon
 
   Toast the sesame seeds then the cumin seeds in a
   frypan, without any added oil.  The sesame seeds are
   ready when they are golden brown, and the cumin seeds
   when they pop, smell good, and have all heated
   through, in 1-2 minutes if you start with a hot pan.
   Grind the toasted sesame and cumin seeds, separately
   or mixed.
   :       Mix the toasted seeds, garlic, ginger and
   peanuts, adding the turmeric, chilli powder, ground
   cloves and salt, and put aside.  Chop the onions and
   put them in a large pot or pan to cook in the oil.
   Cook until transparent and lightly coloured, taking
   care not to let them burn. Stir the spice mixture
   through the onion, then add the cauliflower which has
   been broken and cut into florets, each the size of a
   walnut.
   :       Add the lemon juice and about 1/4 cup of
   water, cover, and cook over a moderate heat , stirring
   and tossing the cauliflower occasionally, until it is
   tender-crisp.  Add a little extra water during cooking
   if necessary.  If you find that there is liquid left
   when the cauliflower is cooked, thicken it with a
   little cornflour paste and toss the cauliflower in it.
   Taste and add extra salt if necessary. Serve with
   dahl, rice, a tomato salad, cucumbers in yoghurt and
   toasted coconut.
  
 
 
                    - - - - - - - - - - - - - - - - - -