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Cauliflower With Chutney

Ingredients
  Cauliflower 2 Medium
  Potato straws 8 Ounce, salis, for decoration
  Green peas 1⁄3 Pint
  Coriander 1 Bunch (100 gm)
  Green chilies 4
  Grated coconut 3 Tablespoon
  Salt To Taste
  Lemon 1⁄2
  Sugar 3⁄4 Teaspoon
  Butter 1 Tablespoon
  Chili powder To Taste
  Sugar To Taste
  Plain flour 1 Teaspoon (Leveled)
Directions

Boil the cauliflower in salted water.
Stuff the cauliflower with the paste.
Keep the cauliflower warm in a slow oven.
Put the butter and flour in a vessel and cook for 1 minute.
Add the tomato ketchup and 1/4 teacup of water and boil for 1 minute. Add the chilli powder, salt and sugar. If the sauce is very thick, add a little water.
Just before serving, pour the hot sauce over the cauliflower.
Decorate with green peas and potato straws.
Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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Your rating: None
4.1175
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1939 Calories from Fat 740

% Daily Value*

Total Fat 86 g133%

Saturated Fat 29.5 g147.6%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 3136.1 mg130.7%

Total Carbohydrates 258 g86.1%

Dietary Fiber 67.9 g271.6%

Sugars 68.4 g

Protein 56 g111.1%

Vitamin A 186.9% Vitamin C 1681.9%

Calcium 51.9% Iron 75.2%

*Based on a 2000 Calorie diet

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Cauliflower With Chutney Recipe