Name: Glazed Cauliflower with Ginger
Ingredients: 1 sm Head cauliflower; 4 tb Light vegetable oil; 1 ts Coriander seeds; 1 1/2 tb Shredded fresh ginger; 2 Green chilies, chopped; 1/2 ts Turmeric; 1/2 ts Salt; 1 ts Lemon juice; 2 tb Chopped fresh coriander

The gratuitous leap of logic comes when church leaders think that because people are searching for benefits only God can give them, they must therefore be searching after God. No, they want the benefits without the Giver of the benefits. And so structuring worship to accommodate unbelievers is misguided because these unbelievers are not seeking after God. Seeking after God begins at conversion, and if we are to structure our worship with a view to seekers, then we must structure it for believers, since only believers are seekers.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian	4	Servings

INGREDIENTS

1	sm	Head cauliflower
4	tb	Light vegetable oil
1	ts	Coriander seeds
1 1/2	tb	Shredded fresh ginger
2		Green chilies, chopped
1/2	ts	Turmeric
1/2	ts	Salt
1	ts	Lemon juice
2	tb	Chopped fresh coriander

INSTRUCTIONS

Separate cauliflower into flowerets.  Wash well & drain. Heat 3 tb oil over
high heat ni a skillet. When very hot, add coriander & fry for 10 seconds.
Add ginger & chilies & stir for a couple of seconds. Immediately add
turmeric & salt.  Follow at once with the cauliflower. Stir rapidly to
prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce
heat, cover & cook for 20 to 25 minutes, stirring once or twice during the
cooking.
Increase heat to medium & stir fry to evaporate remaining moisture & to
lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If
vegetable looks dry, stir in the rest of the oil. Add lemon juice &
coriander leaves.  Serve immediately.
Julie Sahni, Classic Indian Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Randy Smith