MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Cauliflower with Dried Chiles & Mustard Seeds
 Categories: Side dish, Indian, Vegetables
      Yield: 5 servings
      1    Head cauliflower
      5 tb Oil
    1/4 ts Asafetida
      1 ts Black mustard seeds
      1 ts Urad dal
      2    Whole dried red chiles
      6    Hot green chiles, whole
    3/4 ts Salt
      2 tb Coconut
  Cut cauliflower into florets no wider than 1 1/2".  Longer stems can
  be cut into rounds.
  Heat oil in a wok over medium high heat.  When hot, put in the
  asafetida. A second later, add mustard seeds.  When they pop, add the
  urad dal. when the dal turns reddish, add the chiles.  When they
  darken, add the cauliflower. Stir for 1 minute.  Add salt & 1 tb
  water. Stir & cook for 1 minute. Add another 1 tb water.  Keep doing
  this for 4 minutes. Cover & turn the heat to low.  Cook for 5 minutes
  or until the cauliflower is just tender. Remove the lid & dry off
  reamining liquid. Add coconut & serve.
  Madhur Jaffrey, "A Taste of India"
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Cauliflower with Potato
 Categories: Side dish, Main dish, Vegetables, Indian
      Yield: 4 servings
    225 g  Potatoes
      1 md Cauliflower; 450g florets
      5 tb Vegetable oil
      1 ts Whole cumin seeds
  1 1/2 ts Ground roast cumin
    1/2 ts Ground coriander seeds
    1/4 ts Turmeric
    1/4 ts Ground chillies
      1    Green chilli, fresh; chopped
      1 ts Salt
           Ground black pepper
  Boil the potatoes in their jackets and let them cool completely. (Day
  old cooked potatoes that have been refrigerated work very well for
  this dish) Peel the potatoes and cut them into 2 cms dice.
     Break up the cauliflower into chunky flowerets, around 4 cms
  across at the head, and around 4 cms in length. soak the florets 30
  mins in water then blanch 4 minutes and refresh. Drain.
     Heat the oil in a large preferably non stick frying pan over
  moderate heat. When good and hot, add the whole cummin seeds and let
  them sizzle 3-4 seconds. now put in the well drained cauliflower
  florets and stir fry for about 2 minutes. Let the caulflower brown in
  spots. Cover, turn heat to low and simmer for around 4-6 minutes or
  until the cauliflower is almost done but still "al dente". Put in the
  diced potatoes, and other ingredients. Stir gently to mix. Continue
  to cook uncovered on low heat for another 3 minutes or until potatoes
  are heated through. Stir gently as you do so. Correct seasoning and
  serve.
  From "Madhur Jaffrey's Indian Cookery"
  MMed & Typed by Ian Hoare c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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