Cauliflower Stems!
Yes, that’s right. CHEF AVINASH JHA of Rambagh Palace in Jaipur ingenuously created unique recipes from what is always thrown away. Go ahead, try them says UpperCrust. POONSAKAI VATHAKAL For this particular preperation the smaller stems of cauliflower are used which is removed of its excess leaves and soaked in luke warm water with a hint of turmeric and salt to remove the grit and any infestations.  Ingredients:
Cauliflower stems 200 gms, Turmeric powder 0 .5 gms Salt 2 gms, Red chilli paste 3 gms Ginger garlic paste 2 gms, Corn flour / Rice flour 5 gms Curry leaves 10 nos, Oil to fry Method: 1.Clean the cauliflower stems and boil in salt and turmeric water 2.Drain off the water and allow to cool 3.Now mix the stems with ginger garlic paste, with a little bit of oil, red chilli paste and salt 4.Deep fry the fritters with curry leaves GULBARGA KEBAB This particular preperation involves the use of the cauliflower’s main stems , which are separated from the bunch and removed of all the excess leaves and adjoining stems then minced, to this a hint of salt is added and left for the excess water to drain off.  Ingredients:Cauliflower stems 200 gms Garam masala 5 gms Cashew (fried) 10 gms Fried onions 10 gms Mint leaves 2 gms Vetevier 0.2 ml Cardamom powder 1 gm Method: 1. Clean the cauliflower stem 2. Mince the stems in a mincer 3. Make a fine paste of the fried onions and the cashew 4. Heat oil in a wok, add the mince and the flavourings and cook on slow heat 5. Add the paste and the garam masala 6. Add few drops of vetevier 7. Make fine patties 8. Cook on slow flame till golden brown GUNCHE KA SAAG For this preperation the smaller stems of cauliflower are used, removed of its excess leaves and soaked in luke warm water with a hint of turmeric and salt to remove the grit and any infestations.  Ingredients:Cauliflower stems 200 gms Onions 80 gms Tomatoes 60 gms Mustard seeds 10 gms Chopped garlic 10 gms Turmeric powder 2 gms Green chillies 3 nos Salt 0.5 gms Method: 1. Clean the stems 2. Heat oil in a wok add the mustard seeds and allow to crackle 3. Add the chopped garlic and fry 4. Add the chopped onions and cooked till transcluent 5. Now add the turmeric powder 6. Add the tomatoes and cook 7. Add the stems to the above masala 8. Drop in the whole green chillies 9. Season and serve hot GUNCHE KE ADHELE KA SEERA For this halwa use finely chopped cauliflower stems removed of all the excess leaves and cleaned of all the grit in cold running water .  Ingredients:Cauliflower stems 200 gms Milk 100 gms Khoya 20 gms Ghee 50 gms Chopped almonds and pistachios 50gms Sugar 15 gms Method: 1. Clean and finely chop the stems 2. Heat ghee in a wok and fry the stems 3. Add the milk and allow the stems to get cooked till the milk is reduced 4. Add a bit of khoya and sugar and stir till it leaves oil 5. Add & stir the almonds and pistachios. Sprinkle some as garnish 6. Serve hot |
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