CAULIFLOWER KURMA

A white color flower with firm tightly compacted head of many white small florets, we use as a vegetable in our cooking,Yes it's Cauliflower. Not only flower even whole plant is edible, but we use only florets in our cooking. But outer leaves and stems are used in broth. Cauliflower is nutritious, very low in fat, high in dietary fiber, water and a very good source of C vitamin and a very important thing is an anti- cancer compound will release when it is chopped or chewed, fat free and low in sodium.
HOW TO SELECT A FRESH CAULIFLOWER.....
[A] The flower should be firm and tight and nice ivory color and leaves should be green and fresh.
[B] If there are any black or brown spots on the florets and leaves are in yellowish color then avoid buying that one.
HOW TO STORE CAULIFLOWER.......
[A] Discard the leaves and heard part of the stem rinse in salted warm water and then cook.
[B] Cook cauliflower just till tender don't over cook.
[C] For salads just blanch the florets in boiling water for 3 to 5 min. then immediately place them in ice cold water to retain the crispy ness. Remove from ice water and pat dry the florets and then add them to salads or you can use them as a dipper for your delicious dips.
[ D] If you want to store them, then wrap the un washed florets in a news paper and place them in a plastic bag store it in the refrigerator like this cauliflower will stay for 1 week to 10 days fresh. Washed and pat dried cauliflower will stay like this for 3 to 5 days.
[E] Then you want to store cauliflower cooked then that will stay for only for 1 day in the fridge.

Cauliflower flavor is almost like cabbage but when it is cooked the flavor become mild. In Indian cooking we cook it as a fried, in briyanis, pulao s and in gravy s like Kurma and in mixed vegetable recipes. Cauliflower is very well blend with potato, carrot, beans, brinjal(egg plant) green peas and tomato and to day I am hear with a simple gravy recipe which is call CAULIFLOWER KURMA……..
INGREDIENTS:----
Cauliflower -- 1 big
Onion – 3 big
Tomato – 3 big
Ginger garlic paste – 1 tea sp
Cloves – 4
Cardamom – 3
Cinnamon – 1/2 inch pieces 3
Fennel seeds – 1/2 tea sp
Salt to taste
Turmeric powder – 1/2 tea sp
Red chili powder – 1 tea sp
Oil – 2 tab sp
Chopped coriander for garnish – apro. 1 tab sp
For paste:-
Grated fresh coconut – 2 tab sp
Poppy seeds or melon seeds – 1 tab sp

METHOD:-----
1. Chop onion and tomato in to very small pieces and keep aside.
2. Cut cauliflower in to bite size peaces and soak in salted warm water for 5 min. then remove from water and leave a side.
3. Grind coconut and poppy or melon seeds with little water (apor. 4 tab sp water) and keep a side.
4. Heat oil in a pan add cinnamon, cloves, cardamom and fennel seeds and fry for a while.
5. Then add chopped onion and fry till onion become light pink in color.
6. Now add chopped tomato fry till tomato become soft then add ginger garlic paste, ground coconut and poppy or melon seed paste mix well and add cauliflower florets stir well.
7. Now add salt to taste, turmeric powder, red chili powder mix once again and add 1cup of water, cover with a lid and let it cook in a low flame till cauliflower become tender it will take almost 10 min. time don't over cook.
8. If you want thin gravy then add 1 cup water here and bring to a full boil and cook for 2 more min. and remove from the heat.
9. Dish out in to a serving dish and garnish with chopped coriander leaves and serve hot with roti or rice and also a great choice with plain pulao.