Dry Cauliflower Curry

(From Banu's Cookbook)

Ingredients:
1 Head of Cauliflower chopped into a medium florets
Oil for Sauteeing
2 Tsp of Cumin Powder
1 Tsp of Turmeric Powder
1/2 Tsp of Garam Masala Powder
2 Tsp of Red Chilli Powder (or per taste)
1 Tsp of Amchur (Dried Mango) Powder
Salt to taste
Chopped Cilantro for Garnishing
Cumin Seeds for seasoning

Method:
1. Chop the cauliflower into medium florets and soak them warm water with salt for few minutes.
2. Heat the oil in the sauce pan and add cumin seeds. Add the drained cauliflower florets and saute on high for a few minutes.
3. Add all the masala powders and salt and mix well. Reduce the flame and cook it on slow fire for 10 - 12 mins or until the florets are tender.
4. Add chopped cilantro for garnishing and serve it hot with chapathi.

Sprouted Moong Curry with Tomato

(From Banu's Cookbook)

Ingredients:
2 cups of Sprouted mung bean
2 Small Potatoes Chopped (Optional)
1 Medium Onion Chopped Fine
2 Tomatoes
2 Tsp of Coriander Powder
2 Tsp of Cumin Powder
1/4 Tsp of Garam Masala Powder
1/4 Tsp of Turmeric Powder
2-3 Tsp of Red Chilli Powder (or to taste)
Salt to Taste
2 Tsp of Oil
Cumin seeds for seasoning
Chopped Cilantro for garnishing

Method:
1. Pressure or microwave cook the sprouted mung bean along with Potato, onion and turmeric powder.
2. Grind into a smooth paste the tomatoes, and the powders (except Turmeric Powder).
3. Heat oil in a sauce pan and add cumin seeds. Then add the ground masala paste and cook for 5-8 minutes or until the raw smell is gone.
4. Add the cooked Mung bean mixture. Add salt and let it cook on low heat for 10 mins or so - this is to make sure that the mung bean mixture absorbs the masala paste.
5. Add chopped cilantro for garnishing and serve it hot with chapathi or rice.