How to Prepare Spicy Cauliflower pakoda rice

Healthy nutrients is nutrients that includes a number vitamins and minerals that the body wants to remain healthy. For that we can't simply prepare dinner foodstuff especially for family members we love. When you are searching for thoughts for cooking for the household at present or want to cook dinner this Cauliflower pakoda rice recipe then you have come to the correct place. Discover the finest Cauliflower pakoda rice recipes in basic terms on our web publication and uncover different recipes too. We current in basic terms the best of those Cauliflower pakoda rice recipes.

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The ingredients needed to cook Cauliflower pakoda rice:

1. Use 1 of medium sized cauliflower.
2. Provide 2 cups of Boiled rice.
3. You need 2 of medium sized onions.
4. Take 3 of medium sized tomatoes.
5. Take 1 cup of Bajji bonda mix.
6. Get 1 tsp of mixed chilli powder.
7. You need 1 tsp of garam masala.
8. Take 1/2 tsp of turmeric powder.
9. Take Some of Chopped Coriander.
10. You need As required of Oil.
11. Get To taste of Salt.

Instructions to make Cauliflower pakoda rice:

1. Boil rice and keep aside..
2. Cut cauliflower into small pods, soak it in hot water with little salt for say 5 minutes, drain and keep aside..
3. Take any ready-made Bajji bonda mix or your own mix, make cauliflower pakoda and keep aside..
4. Heat little oil in a pan, add chopped onions and saute till golden brown. Add chopped tomatoes and cook for few minutes..
5. Add salt, turmeric powder, chilli powder, garam masala powder to the pan and saute well. Add little water and allow the masala to get cook well..
6. Once the mix is cooked well, add chopped coriander leaves and the fried pakodas and mix well..
7. Add boiled rice and mix well. Now our cauliflower pakoda rice is ready to be served. Can be served with onion raita or tomato sauce..

Add little water and make a thick paste out of this without any lumps. Cauliflower Pakora Break the cauliflower into bite size florets and either steam over boiling water or microwave in a large tupper with six tablespoons of water, in two minutes bursts until they are fork tender but still retain a slight bite (or until theý've reached your favoured consistency). Drain well and pat dry with paper towels. Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. If you have never had pakoras, well they are just an Indian deep fried snack with vegetables or meat (even seafood!) dipped into a spiced gram flour batter (called also besan or chickpea-flour), deep-fried, and served with chutney, ketchup or yogurt for dipping.

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