Best Tandoori Masala Gobhitandoori Masala In Yoghurt Cauliflower Recipes
TANDOORI MASALA GOBHI(TANDOORI MASALA IN YOGHURT CAULIFLOWER)
This is a "Saatvik food" recipe that is very very tasty. Did you know that according to Ayurveda, the type of food one eats has an effect on one's thoughts, actions and health. According to this ancient science of life and longevity, food can be categorised into 3 categories: Raajsik, Taamsik and Saatvik. Raajsik food refers to all sour, spicy and hot food. Taamsik food refers to stale food, leftovers, meat and alcohol. Saatvik food is vegetarian food which is neither too spicy nor too hot. Eating Raajsik and Taamsik food is said to promote lust, anger, greed, arrogance and jealousy. Saatvik food tends to keep the mind in control and helps us to concentrate when meditating. It keeps the body healthy and disease-free to a great extent! What's more, a Saatvik diet helps you to lose weight more quickly because you eat healthy without any extra cals! So, what are you waiting for? Step into your kitchen and make this easy dish now!
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix marinade ingredients together.
- Add florets to the marinade.
- Keep aside for 10 minutes.
- Heat oil in a skillet.
- When hot, add the cumin seeds.
- Allow to splutter.
- Once they stop spluttering, toss in the marinated cauliflower florets and the marinade.
- Cook until the cauliflower is tender and the liquid has dried completely.
- Garnish with ginger, green chillies and corriander leaves.
- Serve hot with hot rotis or parathas.
- Enjoy!
GRILLED TANDOORI CAULIFLOWER WRAPS
If Maneet Chauhan could grill only one thing for the rest of her life, it wouldn't be steak or chicken - it would be cauliflower. "Our diet is predominantly vegetarian at home because that's how my husband and I grew up," says the chef and Tournament of Champions star. "So cauliflower is a staple." Although a tandoor is the best way to get that great charred flavor on vegetables (the cylindrical clay ovens get super hot), you don't need one for this dish. Maneet mimics the flavor of tandoori dishes by using a yogurt-based marinade, then she matches the oven's signature char by cranking her grill to the highest temperature. Try the recipe, and don't skip the homemade naan. "It's a version of what we serve in my restaurants," Maneet says. "I make it at home all the time!"
Provided by Maneet Chauhan
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 34
Steps:
- Marinate the cauliflower: Combine the yogurt and vegetable oil in a large bowl. Stir in the ginger-garlic paste, tandoori masala, fenugreek, turmeric and garam masala and season with salt and pepper. Add the cauliflower and stir to coat thoroughly. Cover and refrigerate 2 hours or overnight.
- Meanwhile, make the raita: Combine the yogurt, cucumber, chaat masala, sugar and 1/2 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Make the mango slaw: Preheat a grill to medium high and oil the grates. Grill the mango and bell pepper, turning occasionally, until softened and charred, 6 to 8 minutes for the mango and 8 to 12 minutes for the bell pepper. Remove from the grill and thinly slice into matchsticks.
- Combine the jalapeño paste, curry leaves, ginger, cilantro, lime juice, sugar and 1/4 teaspoon salt in a medium bowl. Add the mango and bell pepper and toss to combine.
- Increase the grill heat to high. Place the cauliflower florets on the hot grill, cover and cook 5 minutes. Uncover and cook, turning occasionally, until the cauliflower is tender and well marked, 5 to 8 more minutes. Remove the cauliflower from the grill and sprinkle with lemon juice and chaat masala.
- Serve the cauliflower on the naan. Top with the raita and mango slaw. Serve with lime wedges, if desired.
- Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Stir in the yogurt and melted butter with your hands or a wooden spoon until combined. If the dough is too dry, add water, about 1 tablespoon at a time, until the dough comes together (you may need up to 1/2 cup water).
- Knead the dough in the bowl until it bounces back when you press it, about 2 minutes. Divide the dough into 4 balls and let rest, covered, 30 minutes.
- Preheat a grill to medium high. Roll out each ball of dough until 1/8 inch thick. Generously oil the grill grates. Grill the naan until dry around the edges and charred, 30 seconds to 1 minute per side.
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