Butter roasted cauliflower

Two way preparation recipes are written checkout 👇👇

Ingredients.....

1 head cauliflower

1 cup melted butter

1 tbsp Garlic powder

1 tsp white pepper powder

1 tsp Kashmiri chili powder

1 tsp Red chilli powder

½ tsp mixed herbs

Salt to taste

Preparation.....

Oven made....

In a large bowl pour the melted butter and all above seasonings, salt and pepper mix well

Using a fork piercing one floret and dip in butter mixture ensures cover the florets in all sides.

Place these cauliflower florets in a separate bowl do all as done before.

Once all florets done pour left over butter mixture in marinated florets bowl cover and keep in refrigerator for 10 min.

Preheat oven for 10 minutes.

Remove after 10 minutes spread evenly across the baking sheet and bake for 30 minutes, then flip and bake for another 10 minutes.

Heat the left over butter mixture before serving.

Collect all florets and place as round and keep as whole cauliflower is and then pour the butter mixture on top.

Kadhai made....

In a large bowl pour the melted butter and all above seasonings, salt and pepper mix well

Using a fork piercing one floret and dip in butter mixture ensures cover the florets in all sides.

Place these cauliflower florets in a separate bowl do all as done before.

Once all florets done pour left over butter mixture in marinated florets bowl cover and keep in refrigerator for 10 min.

Remove cauliflowers florets spread in a plate for baking in kadhai.

Preheat kadhai place a baking stand and on baking stand place the florets plate cover the kadhai lid cook for 10 min on medium low flame. Remove the lid flip all florets and brush the butter mixture cook another few minutes.

Remove and serve as I suggest above or in your way.

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive . It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time. The smell of this curry is knoked the mind and palates of your neighbours. I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

A PINCH OF HING

Search This Blog