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Tandoori cauliflower Recipe

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This recipe for Tandoori cauliflower, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vidya Singh
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
2 cups parboiled cauliflower florets
˝ teaspoon cumin seeds (jeera)
1 cup sliced onions
1 cup sliced capsicum
1 teaspoon oil
Salt to taste

To be mixed into a marinade
˝ cup fresh low fat curds (dahi), whisked
1 teaspoon besan (Bengal gram flour)
1 teaspoon ginger paste
2 teaspoons garlic paste
1 teaspoon chilli powder
˝ teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste

Other ingredients
2 coals
1 teaspoon oil

For the garnish
1 tablespoon chopped coriander

Directions:
Directions:
Marinate the cauliflower florets in the prepared marinade for approx. 15 minutes.
2. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the onions and capsicum and sauté till they turn translucent.
3. Add the cauliflower along with the marinade and sauté for 10 to 12 minutes till the cauliflower is cooked. Pour into a bowl. Keep aside.
4. Heat the coals on an open flame to ignite them. Transfer them to a small bowl with the help of a pair of tongs.
6. Place this bowl in the bigger bowl containing the cooked cauliflower.
7. Pour oil on the ignited coal and cover the larger bowl with a lid.
8. Keep aside for about 5 minutes and then remove the lid and discard the small bowl of coals. This process, called smoking, imparts the typical tandoori taste to the dish.
9. Serve hot garnished with coriander

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 mins

 

 

 

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