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GUIDE TO INGREDIENTS
Put the cauliflower in the skillet and fry in the oil and spices for 2minutes. While the
cauliflower is frying, cut up the potatoes into bite sized pieces and add to theskillet. Add
turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add
1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup ofwater
and cover again for 5minutes.
Salt to taste and serve.
CHOLE (CHICK PEAS)
Ingredients:
1
1
2
1
2
1
1
1
can Chick peas (also called garbanzo beans) (Progresso is a good brand.)
large Onion chopped finely
medium sized Potatoes (optional)
tsp Mustard seeds
or 3 pods Cardamom
tsp Coriander
tsp Cumin seeds
tblsp Garam Masala
Vegetable Oil
Method:
If you are using the potatoes, start boiling them in a saucepan. Let them boil for atleast
15 minutes. After they are done, turn off the heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for awhile and then add onions. Wait untill the onion starts to turn golden
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