Method. 1  Bring a large saucepan of water to the boil, then add the cauliflower and cook for 5 mins â lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. 2  Heat oven to 220C/200C/gas 7. Put the saucepan back on the heat and add the milk, flour and butter.
Instructions. 1  Take a Cashew fruit in your hand. You can remove the seed/nut first then cut off the top part of the fruit where the seed was attached too. 2  Keep aside the raw green seed/nut nut for the roasting process and cut your edible part of the fruit into bite size pieces. 3  You can indulge it already at this point.
Directions: 1  Roast dry kashmiri red chillies, urad dal and chana dal until light brown with 1/2 teaspoon oil in a pan. 2  Roast grated coconut and garlic for a minute over low flame in same pan. 3  Grind all roasted ingredients with salt into a powder using grinder or food processor.  Dry coconut chutney powder is ready.