Panasonic Explore Our Flavorful Cauliflower Upma Recipe

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	Indian/Pakistani Recipes

English Cookbook

Upma

(Semolina Snack)

Serves : 4

Ingredients:

250 g mixed frozen vegetables, diced and thawed 200 g semolina

100 ml oil

5 g mustard seeds

5 g washed split urad dal (lentils)

2 red chillies, whole

12 curry leaves

20 ml cold water

800 ml hot boiling water

10 g salt

Method:

Place semolina in a 1-litre casserole dish and brown on HIGH for 5 minutes, stirring frequently. Set aside. Heat oil in a 2-litre dish and cook on HIGH for 2 minutes. Add mustard seeds, lentils, red chillies and curry leaves and cook on HIGH for 2 minutes. Add vegetables and 20 ml cold water. Mix well. Cover and cook on HIGH for 5 minutes. Add boiling water and salt. Add semolina and mix well. Cook on HIGH for 4 minutes, stirring frequently. Serve hot with coconut chutney.

Vegetable Pulao (Vegetable Rice)

Serves : 4

Ingredients:

350 g rice

400 g frozen mixed vegetables, thawed 60 ml oil

100 g onions, sliced

10 g ginger, chopped

1 clove garlic, chopped

10 g cumin seeds, roasted

4 green cardamoms, crushed

8cloves

8black peppercorns

5 g cinnamon sticks

6 bay leaves

6 g salt

700 ml hot boiling water

1 black cardamom, crushed

Method:

Clean, wash and soak rice in double the quantity of water for 1 hour. Heat oil in a 3-litre casserole dish on HIGH for 1 minute. Add onions and brown on HIGH for 8 minutes, stirring frequently. Remove onions from the oil and keep aside. Reheat the oil on HIGH for 1 minute. Add ginger, garlic, cumin seeds, green cardamoms, cloves, peppercorns, cinnamon sticks and bay leaves. Mix well and cook on HIGH for 1 minute. Add vegetables, cover and cook on HIGH for 5 minutes, stirring midway. Drain rice and add to the vegetables. Add hot water and salt. Mix well and cook covered on HIGH for 10 minutes. Stir, and cook on HIGH for 10 to 13 minutes. Serve hot sprinkled with black cardamom powder and garnished with the fried onions.

Masale Wali Gobhi (Spicy Cauliflower)

Serves : 4

Ingredients:

700 g whole cauliflower

40 ml hot boiling water

50 ml oil

5 g coriander leaves, chopped

Marinade:

100 g yoghurt

100 g tomato purée

10 g ginger, crushed

1 big clove garlic, crushed

1 green chilli, crushed

3 g red paprika powder

3 g garam masala

2 g turmeric powder

5 g coriander powder

5 g cumin seed powder

10 g salt

Method:

Trim the cauliflower, removing the stalk and leaves. Wash well. Pour the hot water in a 2-litre casserole dish. Stir in turmeric powder and salt. Place the cauliflower in the dish, cover and cook on HIGH for 10 minutes. Keep aside. Pour 10 ml oil in a 1-litre casserole dish and heat on HIGH for 2 minutes. Combine all the rest of the marinade ingredients and add to the oil. Stir and cook on - HIGH for 2 to 3 minutes. Pour marinade over the cauliflower ensuring it is covered well. Set aside for 4 hours. Heat oil in a small bowl on HIGH for 2 minutes. Pour it over the cauliflower. Cook on HIGH for 12 minutes, turning it over after 8 minutes. Serve hot, garnished with coriander leaves.

Upma

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