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Cauliflower Masala (org. Hard Boiled Eggs Masala)

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Everyone absolutely loved this masala dish when I made it for the first

time (as is with eggs) for a dinner party.


My family very much enjoys cauliflower so I used this recipe to make a

cauliflower tomato masala. Absolute success - no one could get enough

of it, including the little ones! I boiled the whole cauliflower first

in salt water - just al dente; still a little bit crunchy. Then I

separated the florets, immersed them in the ready sauce, followed by

simmering for about 10 - 12 minutes. Enjoy,




* Exported from MasterCook Mac *


Hard Boiled Eggs Masala - Masaledar Ublay Unday


Recipe By : Madhur Jaffrey, Quick and Easy Indian Cookery p. 43

Serving Size : 4 Preparation Time :0:00

Categories : tried and tested * 3 eggs


Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon lemon juice

1/4 teaspoon salt

freshly ground black pepper

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

2 1/2 oz onion -- finely chopped

1/2 inch fresh ginger -- chopped

8 fl oz canned chopped tomatoes

- or lightly drained canned whole tomatoes --

finely chopped

1/4 teaspoon sugar

3 tablespoons green coriander -- chopped (3 to 4)

4 hard-boiled eggs -- peeled

- and cut into halves lengthways


These can be whipped up quickly for lunch or supper. They may be served

with rice or even bread (toasted or plain.)


Serves 2 to 4


Combine the chilli powder, turmeric, ground cumin, ground coriander,

lemon juice, salt, black pepper and 1 tablespoon water in a small bowl.



Put the oil in a medium-sized, non-stick frying pan and set over

highish heat. When hot, put in the cumin seeds. Ten seconds later, put

in the onion and ginger. Stir and fry until the onion turns

medium-brown. Put in the spice paste. Stir and cook for 15 seconds. Now

put in the tomatoes and sugar. Bring to a simmer. Cover and simmer

gently for 10 minutes. Put in the green coriander. Stir once or twice.

Lay the cut eggs in the sauce and spoon more sauce over them. Cover and

simmer gently for 2 to 3 minutes.


Source: Madhur Jaffrey, Quick and Easy Indian Cookery

Copyright 1993 by Madhur Jaffrey

MC Formatted by Eruna Schultheiss


- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 152 Calories; 12g Fat (73%

calories from fat); 7g Protein; 4g Carbohydrate; 212mg Cholesterol;

197mg Sodium

Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 2 Fat



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