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Komali Nunna

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Member Since: May, 2009

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Featured Book
Object Marking in Japanese: A Self-study Programmed Lesson
by Robert Wood

This programmed, self-paced lesson focuses exclusively on the use of postpostions (ga and (w)o) with grammatical objects in the Japanese language without wavering or gett..  
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Gobi Masala (Cauliflower Curry)
by Komali Nunna   
Rated "G" by the Author.
Last edited: Thursday, May 07, 2009
Posted: Thursday, May 07, 2009

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Komali Nunna

Mango Lassi
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This is the most commonly found item in any Indian restaurant menu. A simple cauliflower can be spiced up to salivate your taste buds. Once you try this cauliflower curry, it will be a constant in your day-to-day menu.

Serves 4-6

• 3 tablespoons vegetable oil

• 1 onion, finely chopped
• 1-inch piece ginger, minced
• 1 minced fresh green chili, such as serrano
• 1 tablespoon coriander powder
• 1 tomato, chopped

• 1 teaspoon salt or to taste
• ½ teaspoon turmeric
• 1 ½ - 2 pounds cauliflower, washed and cut into florets
• 1 teaspoon garam masala powder
• cilantro to garnish


Heat oil in a heavy bottom skillet over medium high heat. When the oil is hot, add the onion. Fry until soft and
edges begin to brown. Add minced ginger and chili and stir fry for 1 minute. Add the coriander powder and stir for
another minute. Add the tomato and cook until it is soft and some of the moisture evaporates. Stir in salt, turmeric
and cauliflower. Cover the pan and cook for 10 minutes while stirring occasionally. If there is a lot of liquid in the
pan, remove the lid and cook until almost all the liquid evaporates. At the end, stir in garam masala powder. Mix
thoroughly. Garnish with cilantro.
 


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Reviewed by Craig Nagasugi 5/21/2009
I absolutely LOVE this recipe!!! It makes my stomach happy and my kitchen smell so good...almost as good as your beautifully written and photographed book. Your book is definitely a "Collection" type of book that I will refer to, over and over and over.
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