INGREDIENTS
- 2 cups cauliflower florets
- 2 tablespoons curd
- ½ teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon jaggery powder
- 1 tablespoon jowar flour
- 2 tablespoons coriander leaves
- 1 teaspoon oil
- 1 teaspoon salt
METHOD
- Blanch or steam the cauliflower florets. Remember not to cut them very small.
- Now make a mix of the curd, red chilli powder, cumin powder, tandoori masala, ginger-garlic paste, lemon juice, jaggery powder, jowar flour and salt.
- Add the florets to the mix and let them marinate for 30 minutes.
- Preheat the oven to 200˚C.
- Pour some oil over the florets and bake them in a baking tray at 200˚C for 20 minutes.
- If you are not using an oven, you can also sauté the cauliflower florets in a heavy pan till they are well-roasted.
- Garnish with some fresh coriander leaves and serve.
Rakshita Dwivedi is an entrepreneur who runs Recipe
Dabba, which empowers kids with healthy food choices
and uses cooking as a gender agnostic life skill. She has
won many awards including the Orange Flower Award,
Women Disruptors Award, Homepreneur Award and
Web Wonder Women awarded by the Ministry of
Women and Child Development. For more recipes,
follow her on Instagram @recipe_dabba
REFLECTION: Rainbow Meal
List 1 vitamin and 1 mineral that you get from the following ingredients.
