na.blackmilkmag.com
New recipes

Tandoori Cauliflower

Tandoori Cauliflower


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons tandoori paste
  • 1 medium head of cauliflower (about 1 1/2 pound), cut into bite-size florets (about 4 cups)
  • Tandoori masala (optional)

Recipe Preparation

  • Whisk garlic, vinegar, tandoori paste, and 2 tablespoons oil in a large bowl to blend. Add cauliflower and toss to fully coat florets. Marinate at room temperature for at least 1 hour, or cover and chill overnight.

  • Attach deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 1 inch. Heat oil over medium heat to 350°.

  • Place cornstarch in a medium bowl. Working with a few florets at a time, toss cauliflower in cornstarch, then transfer to a coarse-mesh sieve, shaking excess cornstarch back into bowl. Place florets on a rimmed baking sheet.

  • Working in batches, fry florets until light golden and crispy, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. Season with salt and dust with tandoori masala, if desired.

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 180 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 31 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 3 Sodium (mg) 140Reviews Section

9 Most Popular Tandoori Dishes Across India - Try Them Now

Highlights

It is no secret that Indians live their tandoori dishes. From a street shop to a fancy restaurant- we find tandoori foods and tandoori food lovers at every nook and corner across the country. In fact, not finding a tandoor oven in an Indian restaurant is almost as impossible as not finding vada pav on the streets of Mumbai! What makes tandoori dishes different from gas-stove cooked ones is the earthy taste and signature smoky flavour - and the heavenly aroma is an add-on to that. From a closed-door homely feast to the grandest of the events - tandoori food items are a must on every dinner menu. And the best part is you can easily make it at home, thanks too in the healthiest way possible, thanks to the grilling technique.

Considering the popularity, we have brought you some of the most popular tandoori dishes that tug at our heartstrings. Take a look:

Tandoori Chicken:

Let's admit it- the very word tandoori reminds us of tandoori chicken. This specific dish definitely has a huge fanbase of its own. Juicy chicken chunks, marinated in yoghurt and a pool of spices and then grilled - tandoori chicken can make anyone slurp! If chicken pieces are not doing it for you, there is an entire chicken too! The wonderful Tandoori Murgh is perfect to be shared with your friends and family

Tandoori Paneer:

The vegetarian equivalent of tandoori chicken, tandoori paneer defines indulgence. They make for excellent starters at any gathering and are usually served with tandoor roasted bell peppers and chutney.

Tandoori Naan:

A traditional Indian thali is incomplete without naan. In fact, it is one of the most ordered foods in any Indian restaurant. From butter naan to garlic naan - we love having this flatbread in every possible way. And it tastes the best when paired with some spicy, thick gravy - butter chicken and kadhai paneer for instance.

Another show-stealer at any gathering, fish tikka is prepared by marinating fish fillets and then roasting in a tandoor oven. The slightly crusty exterior with its divine spicy flavour makes fish tikka just irresistible for all.

Tandoori Mushrooms:

Big whole mushrooms first marinated in pool of spices, then skewed and lastly roasted in the tandoor is what we like to see on the plate. Served with fried onions and chutney, they are an absolute delight for our palate.

Seekh Kebab:

Kebabs are one of the most popular finger foods in India, especially during a match session or a party. The process includes mixing minced meat with spices and herbs and sticking it to skewers before grilling it in a tandoor. The spicy and smoke-y kebabs are an absolute crowd-pleaser.

Tandoori Gobi:

Tandoori gobi makes for an excellent starter or snack. Cauliflower florets are first marinated in a mixture of yoghurt and a variety of spices such as red chilli, garam masala, coriander powder and much more. It is then grilled in a tandoor and ready to be devoured.

Chicken Tikka:

Apart from being one of the most popular starters across the country, chicken tikka is actually famous on a global level. In a standard tandoori dish manner, the chicken is first marinated in a mixture of spices and then grilled to perfection in the tandoor. Its famous smoky aroma is very had to miss!

Tandoori Malai Tikka

Chicken pieces marinated in yoghurt, spices and cream apart from being ridiculously delicious, it is an absolute visual treat for your plate.


  • 1 Cauliflower (Gobi)
  • 1/2 Cup Bell Pepper or Capsicum (Shimla Mirch), optional
  • 2 Cups Plain Strained or Greek Yogurt (Hung Curd)
  • 2 Tablespoon Gram Flour or Chickpea Flour (Besan)
  • 1 Tablespoon Ginger Garlic paste
  • 1 Teaspoon Carom Seeds (Ajwain)
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Garam Masala
  • 1/2 Teaspoon Turmeric Powder
  • 2 Teaspoons Coriander Powder (Dhania Powder)
  • 1 Teaspoon Dry Mango Powder (Amchur)
  • 1 Teaspoon Chaat Masala
  • 1 Teaspoon Dry Fenugreek Leaves (Kasoori Methi)
  • 1 Teaspoon Salt, or to taste
  • 2 Teaspoons Oil

Thoroughly wash and break Cauliflower (Gobi) into medium sized florets. Add 1 teaspoon Salt to some water and boil the cauliflower florets for 5 minutes till they are slightly soft. This will allow them to absorb the marinade better.

Beat yogurt (curd) in a bowl. Add Ginger-Garlic Paste, Carom Seeds (Ajwain), Red Chilli Powder, Garam Masala, Turmeric Powder, Coriander Powder, Dry Mango Powder (Amchur), Chaat Masala, crushed dry Fenugreek Leaves (Kasoori Methi) and Salt.

Roast some Gram Flour (Besan) in a pan for a minute till it is lightly brown.

Add it to the yogurt mixture. Adding Besan is optional but it gives a nice color and texture to the tikkas.

Mix all the spices in the yogurt and beat it to make a smooth paste of thick consistency. Make sure that there are no lumps of Besan in the mixture.

Chop the Bell Peppers into small squares and add them to the yogurt mixture.

Also add the Cauliflower florets to the yogurt.

Fold the mixture to coat the cauliflower florets completely with the marinade. Cover the bowl and place it in the refrigerator for atleast 1-2 hours. Ideally you should allow the mixture to rest overnight to allow more of the marinade to seep in the florets.

To grill the cauliflower, preheat the oven to 200 C or 400 F. Line a wire rack with some aluminium foil and brush it with oil.

Place the cauliflower florets on the lined rack and bake them for around 30-40 minutes till they are golden and crispy. Turn them over after 15 minutes or so to ensure that they are cooked evenly.

Tandoori Gobi is ready. Sprinkle some Chaat Masala and Lemon Juice on the Gobi Tikka and serve it hot with mint chutney and pickled onions.


Directions

For the cauliflower

Cut the cauliflower into large 7.5cm (3in) florets. Bring a pot of water to the boil, add 1 tsp salt and the cauliflower. When it returns to the boil, cook for 1 minute, then drain.

Dry-roast the chickpea flour in a frying pan, stirring very often, until it has darkened by a couple of shades and smells roasted. Take it off the heat.

Place the cashews, garlic, ginger, oil and half the yogurt in a measuring jug or blender and blend until smooth. Stir in the remaining yogurt, spices, a little more salt and the chickpea flour. It should taste good, so adjust the salt if necessary. Place in a large bowl, add the cauliflower and leave for 20 minutes or so, if you have some time.

Preheat the oven to 200°C/400°F/gas mark 6. Line the base of the oven with foil, then oil an oven rack and place it in the middle of the oven. Once hot, place the cauliflower florets on the oiled rack and bake for 20–25 minutes, or until charred in areas and cooked through (the stalk should be tender when pierced with the point of a knife).

To serve

Meanwhile, mix together the coriander, tomatoes, chaat masala and chilli, then taste and adjust the seasoning. Spread the crème fraiche in a swirl over a serving platter. Spoon on just over half of the tomato mix. Place the cauliflower evenly over the crème fraîche, spoon over the rest of the tomato mix and serve.

Recipes excerpted with permission from I Love India by Anjum Anand, ( Quadrille September 2017)


Roasted Tandoori Cauliflower Bowls

OK, you got us: Traditionally, this dish is made with chicken and cooked inside a big clay oven. But we decided to sub in our favorite veggie (cauliflower, of course) and grab our sheet pan to cut down on time and dirty dishes. Meet roasted tandoori cauliflower bowls. They&rsquore vegetarian, Indian-inspired, Ayurvedic and ready for all of your lunch and dinner needs.

1½ cups coconut milk yogurt

¼ cup extra-virgin olive oil

2 teaspoons kosher salt, plus more to taste

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon cayenne pepper

2 large heads cauliflower, cut into bite-size florets

Freshly ground black pepper, to taste

3 cups cooked basmati rice

3 avocados, sliced into wedges

Sliced scallions, for serving

1. In a medium bowl, whisk together the yogurt, olive oil, cumin, salt, ginger, paprika, turmeric, cayenne pepper and garlic. Transfer to a resealable plastic bag. Add the cauliflower florets, shake, and marinate in the fridge for 30 minutes or up to a day.

2. Meanwhile, preheat the oven to 400°F. Using a slotted spoon, shake the excess marinade off the cauliflower and transfer to a baking sheet. Roast until the cauliflower begins to brown and turn crisp, 30 to 40 minutes.

3. While the cauliflower is roasting, whisk the tahini with salt and pepper to taste, adding water 1 teaspoon at a time to thin, if desired. (You want it to be thick but drizzle-able.)

4. Top the rice with the warm cauliflower, avocado, scallions and sesame seeds. Drizzle with the tahini.


Ingredients of Tandoori Cauliflower

  • 3 cup cauliflower
  • 2 cup plain greek yogurt
  • 2 1/2 teaspoon crushed ginger
  • 1 1/2 teaspoon garam masala powder
  • 1/3 teaspoon turmeric
  • salt as required
  • 2 1/2 teaspoon crushed garlic
  • 2 teaspoon paprika
  • 3 tablespoon lemon juice
  • 2 tablespoon refined oil
  • chaat masala as required

How to make Tandoori Cauliflower

Step 1 Prepare a marinade and marinate the cauliflower for 2 hours

To make this sizzling recipe, take a transparent zip-lock bag and add all the ingredients for the marination into it. Mix well to incorporate all of them. Add the cauliflower florets to this marinade and marinate the florets for 2 hours in the fridge. In the meanwhile, get the broiler ready.

Step 2 Broil the marinated cauliflower florets over a low heat

After 2 hours, place the marinated cauliflower florets on a baking sheet lined with aluminum foil. On a low heat, broil the cauliflower for around 20 minutes, or until they turn golden and are cooked through from all sides.

Step 3 Once cooked, season with chaat masala and garnishments, and serve

After the florets are cooked and golden, place them decoratively on a serving plate along with some sliced onions and lemon wedges. Sprinkle chaat masala and serve hot and fresh.


Recipe Summary

  • 2 teaspoons ground cumin
  • 1 head cauliflower, cut into florets
  • 1 cup all-purpose flour
  • 1 egg
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • salt to taste
  • ¼ cup milk, or as needed
  • 2 cups vegetable oil, or as needed

Fill a large pot with lightly salted water and bring to a rolling boil add 2 teaspoons cumin to boiling water. Cook cauliflower florets, working in batches, in the boiling water until cooked but still crisp, 1 to 2 minutes. Remove with a slotted spoon and cool on a plate.

Blend flour, egg, garlic, 1 teaspoon cumin, tomato paste, and salt in a blender or food processor until smooth thin with milk as needed.

Heat oil in a deep skillet to about 350 degrees F (175 degrees C).

Dip cauliflower florets in the batter fry battered cauliflower in the hot oil, working in batches, until cauliflower is golden and crispy, 6 to 8 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.


Tandoori Gobi Tikka/Baked Cauliflower Bites

Tandoori Gobi Tikka or Tandoori Cauliflower Tikka is a spicy Indian baked/grilled dish with cauliflower flowerettes marinated and roasted in a mixture of yogurt and some aromatic, exotic Indian tandoori spices. It is the perfect vegetarian appetizer you can serve at any party or even as an evening snack along with chai or coffee.

The word “tandoori” or “tikkas is normally associated with non-vegetarian Indian dishes like tandoori chicken tikka, fish tikka or flatbreads like naan/ kulcha etc. made in a “tandoor” or clay oven. Vegetarians have very little choice as far as spicy tandoori dishes are concerned. Tandoori Gobi tikkas made in an oven are my treat to my vegetarian family.

Most homes do not have a tandoor at home. So, we have to make do with an oven to grill our meats or vegetables. If you do not have an oven, you can still make these spicy gobi tikkas by grilling on a hot iron griddle or flat tava or even frying them.

Making these yummy delights is so easy not much toiling in the kitchen is involved! Just marinate the washed and cleaned cauliflower flowerettes in a spicy yogurt marinade (for a faster version, you can parboil them and then marinate) and bake them in a hot oven. All the work is done by the oven!! Of course, you still need to mix the gobi well with the tandoori marinade using clean hands (nature’s best tool!!) to ensure the marinade reaches every nook and cranny of the gobi.

Spread them on a foil-lined pan (for easier clean up) and bake in a hot oven (turning them over in between and drizzling with oil) till well cooked, but still has a crunch (every oven is different, so check the time needed in your oven), brown and ready to be devoured scrumptious bites of tandoori gobi delight are ready!! You can even use the grill mode for the last few minutes of baking to get a crispy tandoori gobi with an even better roasted flavor.

Serve these spicy, tandoori gobi bites with green chutney, chili mayonnaise (mix regular or eggless mayonnaise with some of your favorite chili sauce) or any dip like tomato ketchup or chutney that you like!!

If you do not like gobi or cauliflower, use paneer (Indian cottage cheese) instead or even the humble potato or aloo. Gobi of course is one of the best choices to make in a tandoor as it can still maintain a little bit of crunch even after cooking (mushy, squishy cooked cauliflower is not what I even want to eat or envision!!).

Do try my other baked vegetable dish “Baked Spicy French Fries” for another tandoori kind of experience and with plenty of cauliflower available during these winters, Moroccan spiced Cauliflower and Almond Soup will help you beat the chill.

Other starters/appetizers you can try are: Aloo Tikki, Aloo Bonda, Instant Suji Appe etc.


9 Most Popular Tandoori Dishes Across India – Try Them Now

It’s no secret that Indians stay their tandoori dishes. From a road store to a elaborate restaurant- we discover tandoori meals and tandoori meals lovers at each nook and nook throughout the nation. In truth, not discovering a tandoor oven in an Indian restaurant is nearly as unattainable as not discovering vada pav on the streets of Mumbai! What makes tandoori dishes completely different from gas-stove cooked ones is the earthy style and signature smoky flavour – and the heavenly aroma is an add-on to that. From a closed-door homely feast to the grandest of the occasions – tandoori meals objects are a should on each dinner menu. And one of the best half is you’ll be able to simply make it at residence, thanks too within the healthiest manner potential, because of the grilling approach.

Contemplating the recognition, we now have introduced you among the hottest tandoori dishes that tug at our heartstrings. Have a look:

Tandoori Hen:

Tandoori Paneer:

The vegetarian equal of tandoori hen, tandoori paneer defines indulgence. They make for wonderful starters at any gathering and are often served with tandoor roasted bell peppers and chutney.

Tandoori Naan:

A standard Indian thali is incomplete with out naan. In truth, it is among the most ordered meals in any Indian restaurant. From butter naan to garlic naan – we love having this flatbread in each potential manner. And it tastes one of the best when paired with some spicy, thick gravy – butter hen and kadhai paneer as an example.

One other show-stealer at any gathering, fish tikka is ready by marinating fish fillets after which roasting in a tandoor oven. The marginally crusty exterior with its divine spicy flavour makes fish tikka simply irresistible for all.

Tandoori Mushrooms:

Large entire mushrooms first marinated in pool of spices, then skewed and lastly roasted within the tandoor is what we prefer to see on the plate. Served with fried onions and chutney, they’re an absolute delight for our palate.

Seekh Kebab:

Kebabs are one of the fashionable finger meals in India, particularly throughout a match session or a celebration. The method contains mixing minced meat with spices and herbs and sticking it to skewers earlier than grilling it in a tandoor. The spicy and smoke-y kebabs are an absolute crowd-pleaser.

(Additionally Learn: How To Make Restaurant-Type Seekh Kebabs At Residence: 5 Recipes You Should Attempt Throughout Lockdown)

Tandoori Gobi:

Tandoori gobi makes for a superb starter or snack. Cauliflower florets are first marinated in a mix of yoghurt and quite a lot of spices similar to pink chilli, garam masala, coriander powder and far more. It’s then grilled in a tandoor and able to be devoured.

Aside from being one of the fashionable starters throughout the nation, hen tikka is definitely well-known on a world stage. In a regular tandoori dish method, the hen is first marinated in a mix of spices after which grilled to perfection within the tandoor. Its well-known smoky aroma may be very needed to miss!

Tandoori Malai Tikka

Hen items marinated in yoghurt, spices and cream aside from being ridiculously scrumptious, it’s an absolute visible deal with on your plate.



Comments:

  1. Menhalom

    Please, more in detail

  2. Vokree

    I thank for the help in this question, now I will not commit such error.

  3. Lorah

    Wonderful phrase and about time

  4. Marshall

    What good conversationalists :)

  5. Tauramar

    Let's return to a subject

  6. Vule

    I'm sorry, but, in my opinion, they were wrong. We need to discuss. Write to me in PM, speak.



Write a message