Cook Share and Feast

Ingredients:

• ½ lb cauliflower florets
• ½ lb potatoes
• 1 ½ teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 2 – 2 ½  teaspoon chili powder
• ¼ teaspoon turmeric powder
• 2 tablespoon milk/coconut milk
• 2 – 3  teaspoons canola oil
• 2 green chilies slit length wise
• 1 – 2 teaspoon rice flour
• Salt to taste

Method:

• Dry roast coriander and cumin seeds and let cool
• Par boil potatoes
• Grind them together into a powder (No need to be a fine powder, it can be coarse)
• Add ground cumin-coriander powder, chili powder, and turmeric powder to milk/coconut milk and mix well without any lumps to make a thick mixture and set aside.
• Once the potatoes are cooled, peel and cut them into about ½ inch cubes
• Add oil to a saucepan and when hot add slit green chilies and fry for about 30 seconds in very low flame (be careful not to burn which can emit strong spicy smell)
• Add cauliflower florets to the saucepan and fry for about 5 minutes
• Now add the spicy milk/coconut milk mixture to the cauliflower and then add the potatoes, salt and mix them well
• Fry them on low flame for another 5 minutes.  If it gets too dry and start to burn, sprinkle little water at time.
• ** Sprinkle rice flour over the potato-cauliflower and mix very well making sure not to mash the potatoes
• Fry on low flame until done.
• Serves about 4 as a side dish

**Note: The reason to add rice flour is to make the cauliflower and potatoes become a bit crispy.