Saturday, June 09, 2007

TANDOORI CAULIFLOWER AND TENDLI BHAT.....

I made “Tandoori cauliflower” just the way I do my “Tandoori chicken.”
The recipe is simple and can be followed with the ingredients, so I am going to put it all together under one heading HOW TO PREPARE. So that, according to me it becomes a lot easier.



HOW TO PREPARE TANDOORI CAULIFLOWER:

Take a bowl take one cup fresh curds, add 1 tbsp red chilly powder, 1 tsp haldi powder, 1 tsp Garam masala powder, 1 tbsp ginger garlic paste and salt.
Par-boil the cauliflower florets. Mix it with the above mixture and let it marinate for about ½ hour.
Take oil in a pan add roughly chopped onions stir till they change colour. Add capsicum cut into cubes as well, let it cook for sometime and then add the marinated cauliflower.
Cook till the cauliflower is completely cooked and the vegetable becomes dry.
You can garnish this with chat masala and coriander.
Eat hot.


The next thing that I cooked with the letter ‘T’ in mind was TENDLI BHAT
This is a typical maharashtrian bhat or rice pulao.
The recipe will go in the same way as above.

TENDLI BHAT



METHOD FOR PREPARING TENDLI BHAT.

Take a thick bottom pan and heat oil
Add 2 medium sized onions finely chopped
Add 1 tbsp ginger garlic paste stir for sometime
Add all the masala’s [chilly p, haldi p, biryani pulao masala]
Add the tendli or ivy gourd and let them cook for sometime before you put in the rice
Wash 2 cups of rice and mix with the above mixture when you see that the tendli are cooked.
Add salt, sugar (1/2 tsp), 1 tbsp lemon juice
Add 4 cups water and cook the pulao.
Garnish with freshly grated coconut and coriander.


THIS IS MY ENTRY FOR NUPURS WEEKLY EVENT ' A to Z OF INDIAN VEGETABLES'




1 comment:

Nupur said...

Both dishes look absolutely delicious! Thanks for sharing this lovely meal, Mahek!