Wednesday, 9 March 2016


You Know, the Cauliflower is an excellent source of vitamain C, and a very good source of manganese. It gives antioxidant benefits. It has wonderful anti-inflammatory benefits because of its major component of vitamin K. Vitamin K is one of the hall mark anti-nflammatory nutrient and act as a direct regulator of our inflammatory response and prevent the initiation of inflammation at a very early stage. It act as a cardiovascular support and digestive support as well. It should be cooked in very short time to retain its crisp texture and reduce the nutrient loss.

Let us move to cook cauliflower rice now..!


Seeraga samba raw rice 250 gm
Cauliflower florets 400g
Ginger grates one tablespoon
Garlic grates one tablespoon
Cloves six
Cinnamon five
Cardamom two
Rose petals one spoon
Kal pasi/Blackstone flower one spoon
Marathi mokku/Kapok buds two
Brinji/Bay leaves five

Mace/Jathipathri very little piece

Curry leaves half cup
Finely chopped shallots half cup
Green Chillies three
Turmeric one spoon
Salt required
Cooking oil one and half a spoon
Tomato dices


Wash the rice and add four cups of water.

Heat the 5 lit pressure cooker with cooking oil.
Add cloves, cinnamon,rose petals, kal pasi, Marathi mokku, jathipathri, cardamom
Allow to fry.
Add shallots , green chillies and curry leaves and brinji leaves
Followed by ginger garlic grates.
Add turmeric and  tomato dices
Let the flame in medium level.
Add cauliflower florets.
Saute for a couple of minutes.
Add rice alongwith water.
Add Salt.
Add mint leaves.
Check the taste.
Add salt if needed
Close and place the weight.
Allow one whistle and simmer it for three minutes.
Switch off the flame.
Set aside to cool.

Serve hot with Curd pachadi and tomato pickle.

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