Kolhapuri Pandhara Rassa
1/2 liter stock made of Cauliflower leaves and stem
3/4 cup steamed carrot and corn
1/4 cup chopped mushrooms
1 green chilly
5-6 pepper
2 Star anise
2 green cardamom
1 inch cinnamon
1 black cardamom
1 bay leaf
1 small piece of mace
1 tbsp cummin seeds
1 tbsp Ginger Garlic Paste
1 tbsp soaked cashew (soak for 2 hours)
1 tbsp soaked poppy seeds(soak for 2 hours)
1 Cup Coconut Milk
For Garnishing chopped coriander
Salt to taste
For Stock
chop cauliflower stem and leaves roughly.
Take one liter of water in a vessel . Add chopped stem and leaves.
Boil it till becomes 3/4. Our stock ready.
Method:
1. Take half liter of stock add all the whole masala except cummin seeds. Bring it to boil.
2. Grind soaked cashew, soaked poppy seeds, cummin seeds, green chilly, ginger and garlic.
3. Add the white paste to the broth.
4. Let it simmer for a while
5. Add steamed vegetable and mushrooms and let it boil for a while.
5. Switch of the flame
6. Just before serving add coconut milk and salt.
7. Garnish with freshly chopped coriander.
8. Serve Piping hot.