Ingredients:
Cauliflower - 1 small
Onion - 1 big
Oil - 1 tsp
Ginger - 1 inch piece
Green Chilly - 1 no
Toned Milk - 1 1/2 cup
Salt and Pepper powder to taste
Corn flour - 1 tbsp
Turmeric powder - 1 pinch
Method:
Cut cauliflower into small florets. Put them in boiling water added with a pinch of turmeric powder. Keep it in water for about 5 mins. Drain and remove excess water. Slit the green chilly into 2, chop the onions finely.
In a pan heat oil and fry the onion till they become glassy. Add the cauliflower and saute well. Add cornflour to 1/4 cup of water and add it to the pan. Add 1 cup of milk and 1/2 cup of water and reduce the flame. After a few mins add the chilly and ginger. Close the pressure pan and cook for about 1 whistle. When cool remove ginger and chilly.
Grind the cooked vegetable in a juicer grinder. Add the remaining milk and another cup of water. Heat the mixture again in medium flame. Let it not go to a boil.
Add salt and pepper powder to taste. Serve hot.
Cauliflower - 1 small
Onion - 1 big
Oil - 1 tsp
Ginger - 1 inch piece
Green Chilly - 1 no
Toned Milk - 1 1/2 cup
Salt and Pepper powder to taste
Corn flour - 1 tbsp
Turmeric powder - 1 pinch
Method:
Cut cauliflower into small florets. Put them in boiling water added with a pinch of turmeric powder. Keep it in water for about 5 mins. Drain and remove excess water. Slit the green chilly into 2, chop the onions finely.
In a pan heat oil and fry the onion till they become glassy. Add the cauliflower and saute well. Add cornflour to 1/4 cup of water and add it to the pan. Add 1 cup of milk and 1/2 cup of water and reduce the flame. After a few mins add the chilly and ginger. Close the pressure pan and cook for about 1 whistle. When cool remove ginger and chilly.
Grind the cooked vegetable in a juicer grinder. Add the remaining milk and another cup of water. Heat the mixture again in medium flame. Let it not go to a boil.
Add salt and pepper powder to taste. Serve hot.
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