Feb 10, 2011

Cauliflower rice


Thanks a lot friends for all your comments,feeling very happy ....will surely visit all your blogs too...

 
Ingredients Needed :
  • Cauliflower - 1
  • Onions
  • Tomato 
  • Capsicum 
  • Paneer cubes 
  • corriander leaves
  • Chilli powder
  • Salt
  • Turmeric powder
  • Jeera powder
  • Dhaniya powder
  • Oil

 




Method :
 
Pressure cook rice seperately and keep it ready. Chop onions + capsicum + tomato ...clean cauliflowers and chop florets into pieces. Heat a kadai and add oil + fry paneer cubes well and set aside then add  onions + capsicum and fry it .then add tomatoes + cauliflower florets + salt + chilli powder + jeera powder + dhaniya powder + turmeric powder + little water and cook it well till done ....
meanwhile spread the cooked rice in a big bowl ...and then add this prepared cauliflower gravy and if needed u can add little lime juice and mix it gently ..so that it spreads evenly ...and then garnish with corriander leaves apt for lunch box ...make sure u make the gravy bit spicy ...only then when mixed with rice it tastes good ....goes excellent with chips or raita.
 
do check out our fellow bloggers recipes , who are taking part in the blogging marathon ....


20 comments:

  1. Cauliflower rice ..i love it..looks super yumm

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  2. Am a gobi lover..veggie rice is good

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  3. A nice variation with out all those whole spices and garam masala.

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  4. tempting puloa & different from usual one

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  5. Never tried cauliflower rice... added to pulav with other vegetables but never by itself.. Looks great!

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  6. Like the fryums around. Lovely Rice

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  7. delicious rice and quite innovative too

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  8. These rice dishes are very helpful right on a weekday..looks good

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  9. Love cauliflowers in rice,looks very yummy..

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  10. Delicious rice and love the idea of adding cauliflower to it

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  11. yummy rice...love ur presentation!

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  12. Lovely looking rice..... interesting combination...
    Best Wishes
    Rujuta
    http://theworldaccordingtorujuta.blogspot.com/

    ReplyDelete

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