Vanilla Panna Cotta with Agar Agar

Cauliflower with Potatoes and Peas

Cauliflower is nothing but cabbage with a college education - Mark Twain

Ingredients :

Cauliflower – 1 ( Medium size)

Potatoes – 3 (Cut into small cubes)

Peas - ¾ cup

Onions – 2 ( Chopped small)

Tomatoes – 3 ( Chopped small)

Capsicum – 1( Chopped small)

Aniseed - ¼ tsp

Coriander Powder – 1 tsp

Turmeric powder - ¼ tsp

Chilli powder – 1 tsp

Garam Masala Powder - ½ tsp

Green Chilli – 1 ( Slit Length wise)

Water -3/4 cup

Salt to taste

Cream - 2 tbsp ( Optional )

Pound the below into a coarse paste :

Garlic- 6 pods

Ginger – 1 inch piece

How to do it :

Cut the cauliflower into small florets. Clean the florets well and keep aside.

(Cleaning the cauliflower florets is usually done by adding turmeric and salt to hot water and then leaving the florets in the hot water for 5 minutes. Drain off.)

Heat oil. Splutter mustard and add saunf.

Add onions and cook till the onions turn pink.

Add ginger garlic paste and cook till the raw smell goes. Add curry leaves.

Add all the dry masalas. Now add tomatoes, potatoes, capsicum, peas and green chilli.

Stir well. Add water.Cover and cook till the potatoes are 3/4^th done.

Add the cauliflower florets.

Cover and cook till the vegetables are cooked and the water has all drained up.

Add cream and stir well.

Turn off flame and garnish with coriander leaves.

Serve hot with rotis.