CAULIFLOWER AND LEMON RICE

Preparation Method :

• Soak the rice in water for 2 hours. Drain the rice, then boil in water until cooked. Drain and set aside.
• Mix the salt and sugar with the lemon juice. Set aside.
• Grind the green and red chillies, coriander seeds, cashew nuts and turmeric to a fine paste, adding water as required.
• Heat the oil in a non-stick kadai. Add the mustard seeds, urad dal and fenugreek seeds and saute until the dal turns light brown. Stir in the asafoetida and curry leaves and saute for 30 seconds.
• Add the masala paste and cauliflower and mix well. Add the rice and lemon juice mixture and mix lightly. Cover and cook until everything is heated through.