Tandoori Gobi

Making a tandoori dish without a tandoor?

I attempted to recreate this classic at home last evening and I surprised myself! Kids and husband (greatest critic!) were left licking their fingers.

Ingredients:
Cauliflower - 1 large, cleaned, washed and made into large flowerets

For the marinade:
Thick curd - 1 cup
Black salt / kala namak / inthuppu - 1 tsp
Turmeric powder - 1 tsp
Red colour (optional) -1 pinch
Chilli powder - 1 tbsp
Garam masala - 1 tsp
Ginger Garlic paste - 1 tbsp
Dry Mango powder / aamchoor - 1 tsp
Salt*

Other ingredients:
Onion - 2 chopped into thin 1/2 rings
Coriander powder - 1 tsp
Garam masala - 1 tsp
Oil - 6 tbsp
Salt
Green chilli - 2, chopped
Tomato - 1 chopped fine
Curry leaf - 2 sprigs (optional)
Soya sauce - 1 tbsp
Coriander leaf for garnish

Method:
Boil enough water in a vessel to immerse the cauliflower.
Add salt to this water and when it boils, add the cauliflower flowerets to it.
Boil the cauliflower for 1 minute.
Then drain well and remove all excess water.
Spread on a kitchen towel to cool and dry further.

Mix all the ingredients for the marinade together. Taste.
All the flavours must be slightly overpowering.
(Add more of salt or masala or chilli powder to suit your family's taste.)
* Be very careful with the salt, as aamchoor and kala namak are high in salt content. Also we use soya sauce in the recipe.
Add the cauliflower to this and mix well. The flower must be well coated on every side.
Cover and refridgerate for atleast 1 hour.
If possible, mix the cauliflower in the marinade whenever you can.

How to proceed:
Take a heavy bottomed vessel with a tight lid.
Pour in the oil. Fry the onion and curry leaf (if using) with the coriander powder and garam masala.
When it turns golden brown, remove using a slotted spoon and keep aside.

In the same oil, add the cauliflower, left over soaked marinade and soya sauce.
Cover and simmer on a low flame till cauliflower gets cooked through.

Now open the lid and increase flame.
You have to get a charred colour on the flower , so do not mix often or reduce the flame.
Let it rest on one side, so that , that side turns deep brown.
Then toss again.
Just before serving, without turning off the flame, add the fried onion, chopped green chilli and tomato.
Cook for 1 minute.
Mix well and transfer to the serving vessel.
Garnish with coriander leaves and serve hot with Mint chutney.

Rajasthani beans curry

Last sunday I was in no mood to cook. But this recipe posted on the Facebook page "Chef At Large" by Mr.Narendra Gupta - "Gwarfali ki Rajasthani subzi" had to be tried. It sounded sooo easy. And when I made it, the house was filled with the most appetising aroma.

Original recipe had used 'kothamara' (gowraphalli / cluster beans) , I used 'kovakka' (tindora) instead. Feel free to try out this recipe with 'achinga' (string beans) too.

Ingredients:
String Beans or Cluster beans or Tindora - cut into 2 inch long pieces - 1 cup
Curd - 1 cup
salt
Turmeric powder - 1/4 tsp
Chilli powder -1 tsp
Coriander powder - 1/2 tsp
Garlic crushed - 4 cloves
oil - 2 tbsp
Ajwain / Carom seed / ayamodakam - 1/2 tsp
Coriander leaf for garnish.

Method:
Mix together the curd, crushed garlic, salt, turmeric powder, chilli powder and coriander powder.
Heat oil in the pressure cooker. Splutter the ajwain and add the curd mixture. It will curdle almost immediately. Boil for 1 minute and add the vegetables in with 1/2 cup water.
Pressure cook - 1 whistle for string beans and cluster beans; 2 whistles for the tindola.
When the pressure goes, open and serve hot garnished with coriander leaves.