Cauliflower kofta pulao

 Food images encourage eating and results from a recent study indicate that among certain people, the brain is particularly sensitive to appetizing food, thereby encouraging them to over  eat. Human palate is a funny thing. What tastes heaven to one, may taste like dust to another. 

Ingredients :

For the kofta :

Cauliflower                         3 flowerets
Onion,chopped                   1,small size
Ginger,paste                        1/2 tsp
Garlic,paste                         1/2 tsp
Coconut,grated                    2 tbsp
Posto (poppy seeds)            1/2 tsp
Fresh coriander leaves
chopped                              1/4 th cup
Green chilly,chopped           4
Cornflour                              2 tbsp
Salt &Sugar                          as per taste

Kofta Preparation:

Wash and drain off water.Completely dry the Cauliflower. Cut a few pieces.
Grate the pieces of the cauliflower  and  steam for 5 minutes.
Grind the posto and grated coconut together.
Mix the rest of the ingredients with the cauliflower and make small balls.
Heat enough oil in a wok to deep fry. When hot, drop the koftas, a few at a time and deep fry in hot oil. When golden, remove and keep aside.

Ingredients :

For the pulao:

Basmati rice                         2 cups
Onion,chopped                    2
Garlic paste                          5 pods
Ginger,chopped                   1/2 inch piece
Tomato                                 250 grams
Milk                                      1/4 th cup
Bay leaves                             1
Coriander powder                 2 tsp
Ghee(clarified butter)             5 tbsp
Salt& Sugar                             as per taste
Cashew nuts                          10
Raisins                                   10
Garam masala powder            1 tsp

Method :

Wash the rice well under running water and keep aside.
 Take soft over ripe tomatoes and grind. Then strain out the tomato juice adding water. We require 4 cups of tomato juice.
 Heat1 tsp ghee in a pan and lightly saute the cashew and raisins and remove.
 Heat ghee in a pan and fry the onion golden. Keep some aside for garnishing. This is also called Barista.
Now in d same ghee add  bay leaf, half of the fried onion,sugar, salt,all powdered spices. Saute all.
Mix ginger and garlic pastes and milk to the tomato juice. Reduce the flame. Add this tomato juice to the rice.
When the rice is soft add the kofta balls prepared earlier.
Add the golden fried cashew and raisins and the fried onions(barista).
Keep covered for 5 minutes. Serve.