Friday, February 18, 2011

Tofu - Cauliflower Nilgiri Kuruma


tofu - 100 gms (cubed)
cauliflower - 2 cups (cleaned)
corriander leaves - 1 cup
mint leaves - 1 cup
curry leaves - 1/2 cup
green chillies - 6 (chopped)
dry roasted poppy seeds - 1 tbsp
grated coconut - 1/2 cup
onion - 2 (finely chopped)
mustard seeds - 1 tsp
cumin seeds - 1tsp
cloves, cardamom, cinnamon, bay leaves - 2 each 
oil - 4 tbsp
turmeric powder - 1/4 tsp
salt to taste
hing - 1/4 tsp
ginger garlic paste - 1tbsp
coriander powder - 1tbsp
red chillie powder - 1/4  tsp

- add the  poppy seeds and coconut into a blender to make a fine paste
- add the curry leaves, mint, corriander leaves and green chillies and make a fine paste
- in a pan add oil
- add the cloves, cinnamon, bay leaves and cardamom.
- add mustard seeds and cumin seeds
- add the onions to the pan when the seeds splutter
- fry the onions til they are golden brown
- add the green paste, salt, turmeric powder, hing, corriander powder, chilli powder and ginger garlic paste and fry until they ooze out oil
- add the cauliflower and fry for 2 - 3 mins
- add some water and cover the pan with a lid
- when the cauliflower is 3/4th cooked add the coconut paste and the tofu
- allow that to cook in the slow flame with the pan closed for another 5 mins
- serve with rice / roti.

Vah Chef, I have used my own main ingredient while he cooked this with Chicken.

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