Cauliflower Pickle

Ingredients

Cauliflower 1/2 k.g

Lemon Juice 1/2 cup

Salt 1 1/2cup

Red chili powder 1 cup 

Mustard seeds powder 1/2 cup

Fenugreek seeds powder 1 tbs

Turmeric powder 1/4 tbs

Oil for seasoning

Asafoetida  a pinch

Green chillies 6 to 8

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Method

Cut the cauliflower into medium size pieces.

Boil the cauliflower pieces into water for 2 mins and drain the water.

Then wipe the pieces with clean and dry cloth.

Let the cauliflower pieces dry for 5 to 6 hours under shade and keep aside.

In a mixing bowl take cauliflower, salt , red chili powder, mustard seeds powder, Fenugreek  seeds powder, turmeric powder , lemon juice and mix well.

Heat oil in kadai and season with asafoetida.

Mix the oil into cauliflower pickle.

Cut the green chillies into length wise and mix into pickle.

Let the Pickle soak for one day.

Then serve with hot ghee rice.

Note: This pickle will lost for 1 month. Can also last for longer if store it in refrigerated.

Tomato Rice

Ingredients
Basmathi Rice 2 cups
Tomatoes 3big
Onions 1 big
Green chillies 3 to 4
Ghee3 to 4 tbs
Cardamoms 2
Bay leaf 1
Cinnamon  1 small
Coriander leaves

Method
Wash and soak rice for 15 minutes.
Boil the tomatoes in water .
Remove from water and peel the skin and grind to smooth paste.
Mix water into tomato paste to measure 4 cups of water.
Cut onions and green chillies lengthwise.
Heat Ghee in rice cooker fry Cardamoms, Cinnamon, Bay leaf.
The add onions and green chillies and fry till onions turn into light brown color.
Add tomato water in rice cooker.
Once water starts boiling then add rice , salt  and mix well.
Cook till  the rice well cooked.
Garnish with coriander leaves.
Serve the tomato rice along with Raitha.