Here is one more of the Indian recipes that I made!!

(Again, not my recipe, this is from the cooking class that I took)

1 T. gram flour (besan)
1/2 c. water
1 t. cayenne powder
1 T. Ground coriander
1 t. ground cumin
1 t. mustard powder
1 t. turmeric
salt, to taste
3 T. vegetable oil
6-8 curry leaves
1 t. cumin seeds
1 cauliflower, broken into florets
1 c. coconut milk

Mix the gram flour with a little of the water to make a smooth paste. Add the chili, coriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all the ingredients well.

Heat the oil in a frying pan, add the curry leaves and cumin seeds. Add the spice paste and simmer for about five minutes. If too thick, add a little hot water.

Add the coconut milk and the cauliflower. Bring to a boil, reduce the heat, cover and cook until cauliflower is tender but crunchy. Serve over rice.

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Stacey

The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls. ~ Elizabeth Cady Stanton

Hi,

I'm originaly from India and thought I'd suggest one more dish with the same ingredients.

Chicken curry:
In the hot oil, add onions and saute till golden brown. Then add chopped tomatoes and saute for 3-4 minutes or till mushy. Then add all the spices, except besan. Add chicken pieces, followed by coconut milk and let it cook in low heat for 15-20 minutes. You can also add potatoes along with the chicken - they are really yummy.

Also, try your Cauliflower fry without besan it will turn out slightly different.

Use either whole cumin or cumin powder - cumin can sometimes be a bit overwhelming to smell.

Cynthia

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And the peace of God, which transcends all understanding, will guard your hearts and minds in Christ Jesus. Phil:4:7