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.
1 Rinse the rice. 2  Add water and cook. 3  The grains should be separate. 4  Set aside. 5  Heat oil and ghee in a wide pan. 6  Add cloves, cinnamon, star anise, jeera, cashews, chilli and ginger, one by one. 7  When cashews turn golden brown, add potato and chopped beans.8  Close the lid, lower the heat and let it cook for 5-6 minutes. Set aside. 2  Heat oil and ghee in a wide pan. 3  Add cloves, cinnamon, star anise, jeera, cashews, chilli and ginger, one by one. 4  When cashews turn golden brown, add potato and chopped beans. 5  Close the lid, lower the heat and let it cook for 5-6 minutes. 6  Now add cabbage, carrot and capsicum.