Let’s get creative! Instead of the usual biscuits, sandwiches and fried savouries that we have alongside our cups of tea, let’s change the menu. Let’s shake things up a bit. Let’s give our taste buds a completely different teatime experience.
In today’s post we will move away from fried snacks and instead use the Grill function of your oven to make the humble cauliflower come alive in a gastronomic explosion of flavours. The snack we will be making today is called Tandoori Gobi. In the old days, the cauliflower pieces would have been grilled slowly over a charcoal fire in a large clay oven known in north India as a Tandoor. But to simplify the process, we will use a modern day oven set to Grill.
Here are the ingredients that you will require.
Cauliflower (Gobi): 1, large
Gram Flour (Besan): 4 tablespoons
Hung Curd (Chakka Dahi): 400 grams
Curd (Dahi): 150 grams
Cashew Nuts: 50 grams
Mustard Oil: 4 tablespoons
Butter: for basting
Garlic (Lasun): 4 cloves
Ginger (Adrak): 1 half-inch piece
Red Chilli Powder: Half a teaspoon
Cumin (Jeera) Powder: 4 teaspoons
Garam Masala: 3 teaspoons
Mint (Pudina) Leaves: 2 tablespoons
Black Pepper Powder: to taste
Salt: to taste
The quantities mentioned above are for serving six persons. Adjust the quantities proportionately to suit the number of servings that you require.
Wash and cut the cauliflower into large florets. Add the florets to a pot of water and bring the water to a boil. Add a teaspoon of salt to the pot and let cauliflower boil for around five minutes or so. The purpose is to half-cook them prior to the grilling process. When this is done, turn the flame off, carefully drain the water and keep the boiled cauliflower florets aside.
Dry roast the gram flour in a frying pan. Keep stirring until the gram flour darkens in colour. Remove from the heat when this is done. Keep aside.
Peel and wash the garlic cloves.
Peel, wash and grate the ginger.
Coarsely chop the mint leaves. Divide the chopped mint leaves into two equal portions.
In a blender, blend the cashew nuts, garlic cloves and grated ginger along with the Mustard Oil. Also add half the hung curd (around 200 grams). After blending, transfer the contents to a mixing bowl.
Add the remaining hung curd to the mixing bowl, stirring the curd slowly into the mixture. Also add the red chilli powder, cumin powder (3 teaspoons), garam masala, black pepper powder and salt to taste. Mix well. Then add the dry-roasted gram flour and mix again.
Next, add the boiled cauliflower florets to the mixing bowl and ensure that all the florets are well-coated in the mixture. Now allow the cauliflower to marinate for around 30 minutes. When you have completed the marinating process, skewer the marinated cauliflower florets using satay sticks. You are now all set to start the grilling process.
Line the oven grill with aluminium foil and preheat the oven to 200o C. Place the skewers in the oven and grill for around 25 minutes till the outer surfaces of the cauliflower pieces get charred. Occasionally, baste with butter using a brush. Remember to turn the skewers to ensure even grilling.
While the grilling process is on, let’s prepare the mint-curd mixture that is an integral part of this dish. In a mixing bowl, add the curd along with the remaining teaspoon of cumin powder, a pinch of red chilli powder, a pinch of salt and half the chopped mint leaves. Mix well.
Once your grilled cauliflower florets are done, remove the satay sticks from the oven.
Your innovative homemade Tandoori Gobi is now ready. To prepare each plate, spread the mint-curd on the plate. Place a satay stick of grilled cauliflower pieces on top of this mint-curd mixture. Garnish with the remaining chopped mint leaves and squeeze some lemon over the top. And you are all set to turn your teatime into a fascinating flavoursome experience. You can also serve this as a delectable snack at dinner parties. Your guests will love it!
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/