link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: TANDOORI GOBI (BARBECUED CAULIFLOWER FLORETS)

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Monday, August 20, 2007



Here are some starters which will tantalize your taste buds.

Cauliflower is usually very fast to cook and the Tandoori Gobi is one dish which will make u come back for more.
Cauliflowers – 2 large Cauliflowers
Hung Yogurt – 1 cup
Besan (Gram Flour) – 1 cup
Ginger – Garlic paste – 1 tsp
Red Chilly powder – 1 tbsp (Preferably use Kashmiri Chilly powder for that dark red colour)
Ajwain (Carom seeds or Bishop’s weed) – 1 tsp
Cumin (Jeera) powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste

Cut out the Cauliflowers into florets and keep them soaked in warm water some turmeric and salt for about half an hour, so if there are any small creepies and crawlies in there they will come out. Wash and pat dry.

Now prepare the marinade. In a bowl, Take the Hung yogurt, Besan, Ginger-garlic paste, Ajwain, Red chilly powder, Jeera powder, Coriander Powder and Salt as per your taste, mix all this well till it forms a uniform batter. Throw in the Cauliflower florets and mix well. If the marinade is not enough double the measurements. You can keep this in the marinade overnight or even if you marinate for about an hour before cooking should do. The longer anything stays in a marinade the tastier it gets as the spices enter the vegetable well. Insert the cauliflower florets onto bamboo skewers or place them individually on the grill rack. Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, turn the pieces occasionally.

For, that extra tangy taste, sprinkle chaat masala over the grilled cauliflower florets.

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