Ingredients: 3 tsp coriander seeds 1/2 tsp black caraway/black cumin/shaahi jeera 1 tsp cumin seeds 1 tsp blackpepper corns 1/2 tsp fennel seeds 2 pieces of star anise 3 cinnamons, each of 1 inch 4 brown cardamoms 4 bay leaves, crushed 6-7 whole (dried) red chillies 4 green cardamoms 6 clove buds 2-3 pieces of stone flower 1 tsp poppy seeds 1 tsp dry-fenugreek/kasoori methi, crushed 1/2 tsp dry ginger powder 1/2 tsp garlic powder 1/2 tsp turmeric powder 1 tsp red chilli powder 2 tsp refined flour To Blanch Cauliflower: 700 ml water 1/2 tsp salt 1/4 tsp turmeric powder 1 small cauliflower To Prepare Marinade: 150 gms curd/yoghurt salt to taste 1/4 tsp coriander powder 1/4 tsp turmeric powder 1 tsp dry-fenugreek/kasoori methi, crushed To Grill: 1 tsp melted butter To Garnish: 1 small red cabbage 1 carrot, julienned 1/2 bowl sweet corn 1 mint stem 1 tsp melted butter
Method: Heat a pan on low flame. Add in coriander seeds, black caraway, cumin seeds, blackpepper corns and fennel seeds. Mix and dry-roast. Add star anise, cinnamon and cardamom; mix well. Add bay leaves, whole red chillies, green cardamom and cloves. Mix well. Add stone flower, and mix again. Add poppy seeds; toss and stir for around a minute. Put off the flame. Add dry-fenugreek, and stir for a while. Add dry ginger powder, garlic powder, turmeric powder and red chilli powder. Mix well. Let cool to room temperature, and grind into a fine powder, in a mixer/grinder. Heat pan on low flame. Add refined flour, and roast lightly for a minute. Put off the flame. Take a steamer, and pour in water. Add salt and turmeric powder. Dip in cauliflower upward down, and cover the steamer. Place it in microwave to blanch. Take a bowl; add in curd/yoghurt and whip it. Add salt, coriander powder, turmeric powder, 1 tsp ground roasted masala and dry-fenugreek/kasoori methi. Mix well. Add 2 tsp roasted refined flour, and mix again. Marinade is ready. Take the blanched cauliflower, and coat it completely with the marinade. Keep it in refrigerator to marinate for around 1 hour. Take out, and add melted butter to it. Place it on a grill-tray, and put it in the microwave to grill for around 20 minutes. Take a sizzler tray; spread outer layer of red cabbage in it; place the grilled cauliflower in the middle, and surround it with julienned carrot and sweet corn. Garnish with a mint stem and melted butter. Tandoori Gobhi is ready to serve.
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