Tandoori recipes are favorite in Punjabi families. Tandoori gobi is an excellent snack or starter recipe. Very little oil is used in this recipe. Healthy and tasty recipe.
Ingredients
1 cup gobi/ Cauliflower cut into florets of equal size
5 baby corn slit into two pieces (lengthwise)
2 tsp oil
For the marination
1/2 cup thick or hung curd
Salt to taste
1 tsp red chilli powder
1/2 tsp dhaniya powder
1/2 tsp turmeric powder
1/2 tsp black salt/kaala namak
1 tsp tandoori masala powder or garam masala
1/4 tsp ajwain/carom seeds
1 tsp Kasuri methi/ dry fenugreek leaves
3 tsp dry roasted besan / Chickpea flour
1/2 tsp lemon juice
2 tsp oil
Procedure
Rinse cut gobi and baby corn 2-3 times. Put them in boiling water with salt.
Keep it aside covered for 5 minutes. After 5 minutes drain all the water and put them in a strainer. Let it cool.
To make marination, mix all the ingredients mentioned, in a bowl.
Check the seasoning and add more if required. Add the baby corn and gobi florets.
Marinate for an hour or two. Keep in the fridge if you want to marinate for a longer period of time.
Preheat the oven to 200 degrees c. on a grill rack, place the baby corn and gobi florets on a greased baking tray.
Brush them with 2 tsp of oil.
Grill or bake the cauliflower for 25-30 minutes or till they get cooked and the edges start to become brown. While grilling, after 10 or 15 minutes, remove the tray and turn over the florets
Once grilled, remove from the tray and arrange on serving platter or plate.
Garnish with coriander leaves and sprinkle some chaat masala.
Serve gobi and baby corn tikka with mint chutney along with sliced onion and lemon wedges.
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