- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Roasted Cauliflower
Roasted
cauliflower dish is so tempting and delicious that one cannot resist eating
them. The roasting process brings a whole new flavor to the cauliflower. First
cauliflower florets marinated in spicy yogurt which is prepared by adding
grated ginger, minced garlic, fenugreek leaves and tandoori masala, then these florets
are roasted on barbecue grill or oven. Indians
love cauliflower, they never seems to get enough of it, especially Northwest India.
In winter time it is cooked in some form at almost every meal. This particular
fondness has resulted in numerous ways of cooking this vegetable and roasted
cauliflower is one of them. Tandoori cauliflower is fun to make and they could
be added to summer barbeque parties or served as a snack in parties.
Ingredients:
1 Small head of Cauliflower 2 Tablespoons gram flour ½ Tablespoon minced garlic ½ Tablespoon fresh grated ginger 2 Teaspoon lemon juice ½ Teaspoon Garam masala 1 Teaspoon red chili powder 1 Cup plain hung thick yogurt or Greek style preferred 2 Tablespoons melted butter or ghee 3 Teaspoons Tandoori masla- any brand 1 Teaspoon salt or to your taste ½ Teaspoon turmeric powder (optional) 1 Teaspoon chaat masala 2 Teaspoons dry kasturi methi (Fenugreek leaves) Few drops of red color (optional) Optional vegetables: 1 Medium green bell pepper (Capsicum, shimla mirch) 1 Medium red bell pepper (Capsicum, shimla mirch) 1 Medium onions Other needs: Vegetable oil or melted butter for basting 5 to 6 wooden or metal skewers Oven baking tray with the grid and lined with aluminum foil (if you are baking in oven) Cooking measurement conversion Measurement converter |
Cauliflower
Red capsicum , green
capsicum and onion |
Directions:
1. If using wooden skewers then soak the skewer sticks in water for 30 minutes to
protect it from burning.
2. Remove the outer leaves from the cauliflower head.
3. With a sharp knife remove the stalk from the head the cauliflower by cutting
around it. When the stalk is removed, the core with the florets attached will
be remaining.
1. If using wooden skewers then soak the skewer sticks in water for 30 minutes to
protect it from burning.
2. Remove the outer leaves from the cauliflower head.
3. With a sharp knife remove the stalk from the head the cauliflower by cutting
around it. When the stalk is removed, the core with the florets attached will
be remaining.
4. Now begin to remove the florets by cutting each cluster from the core, leaving
about 1” stem with each floret. Finish cutting the remainder of the head in the
same manner. Keep each floret into uniform size pieces.
about 1” stem with each floret. Finish cutting the remainder of the head in the
same manner. Keep each floret into uniform size pieces.
5. Wash and rinse the cauliflower florets.
6. If roasting onions and capsicums then remove the seeds from the capsicums and chop them into 1” pieces. Peel and cut the onion into 1” chunks and separate the layers. Chop bell peppers and onion into same size pieces so that they cook evenly.
7. Add 5 cups of water in a sauce pan and bring it to boil. Add lemon juice, ¼
teaspoon turmeric powder and ½ teaspoon of salt and mix.
7. Add 5 cups of water in a sauce pan and bring it to boil. Add lemon juice, ¼
teaspoon turmeric powder and ½ teaspoon of salt and mix.
8. Add cauliflower florets in boiling water and cook uncovered for 3 to 4 minutes.
Do not overcook the cauliflower florets.
Do not overcook the cauliflower florets.
9. Pour the cauliflower into a colander and drain the water out from the cauliflower florets and rinse with cold water so that it cools down and do not cook any more.
10. In a large bowl, add yogurt, grated ginger, minced garlic, tandoori masala,
½ teaspoon of salt, red chili powder, turmeric powder, garam masala, ¼
teaspoon turmeric powder, chaat masala kasturi methi, red color, besan and
melted butter or ghee and mix them together and make a smooth mixture.
10. In a large bowl, add yogurt, grated ginger, minced garlic, tandoori masala,
½ teaspoon of salt, red chili powder, turmeric powder, garam masala, ¼
teaspoon turmeric powder, chaat masala kasturi methi, red color, besan and
melted butter or ghee and mix them together and make a smooth mixture.
11. Add boiled cauliflower florets in the marinade and if roasting capsicums and
onions then add them with cauliflowers and mix them well. Make sure all the
florets and the vegetables are coated with the marinade, cover the bowl and
place it in the refrigerator for half hour. Do not marinade the cauliflower and
vegetable for too long because they release water and marinade will become
watery.
onions then add them with cauliflowers and mix them well. Make sure all the
florets and the vegetables are coated with the marinade, cover the bowl and
place it in the refrigerator for half hour. Do not marinade the cauliflower and
vegetable for too long because they release water and marinade will become
watery.
12. Apply a light coat of cooking oil on regardless of what type of skewers you
use so that after cooking vegetables slides out easily.
13. Take one skewer at a time and thread the cauliflower florets crosswise through
the stems onto the skewers, the flower ends should all be pointing up. Thread
capsicums and onions on separate skewers because they take different cooking
time. Place the skewers on a plate and repeat.
use so that after cooking vegetables slides out easily.
13. Take one skewer at a time and thread the cauliflower florets crosswise through
the stems onto the skewers, the flower ends should all be pointing up. Thread
capsicums and onions on separate skewers because they take different cooking
time. Place the skewers on a plate and repeat.
Cauliflower can be grilled or roasted several different ways. I have written how to grill in the oven, how to grill on barbeque grill or in the frying pan. Whatever way is convenient to you.
Directions to bake in the oven:
1. Preheat the oven at 400 degree. Turn the oven to broil. With a brush baste the
vegetables with oil or melted butter.
2. Line the baking tray with aluminum foil to catch the drip if any so that oven tray does not end up with hard dried and burned marinade. Place the baking rack over the tray and place the skewers opposite to the rack tines so that vegetables do not drop through the tines.
3. Let the vegetable cook for 7 to 8 minutes then turn them around and let them cook for another 7 to 8 minutes or until they turn brown. You will know when the vegetables are done when they start turning lightly brown, if you want you can also char them a little, but don’t overcook as the cauliflower becomes dry.The cauliflower florets should be tender, juicy and well cooked. Capsicums and onions may take little longer to cook then cauliflower beacuse cauliflower is already half cooked. Timing of cooking varies because oven temperatures vary from oven to oven.
4. Remove the baking dish from the oven and take the vegetables out from the
skewers and serve them hot with green chutney or mint chutney.
1. Preheat the oven at 400 degree. Turn the oven to broil. With a brush baste the
vegetables with oil or melted butter.
2. Line the baking tray with aluminum foil to catch the drip if any so that oven tray does not end up with hard dried and burned marinade. Place the baking rack over the tray and place the skewers opposite to the rack tines so that vegetables do not drop through the tines.
3. Let the vegetable cook for 7 to 8 minutes then turn them around and let them cook for another 7 to 8 minutes or until they turn brown. You will know when the vegetables are done when they start turning lightly brown, if you want you can also char them a little, but don’t overcook as the cauliflower becomes dry.The cauliflower florets should be tender, juicy and well cooked. Capsicums and onions may take little longer to cook then cauliflower beacuse cauliflower is already half cooked. Timing of cooking varies because oven temperatures vary from oven to oven.
4. Remove the baking dish from the oven and take the vegetables out from the
skewers and serve them hot with green chutney or mint chutney.
Grilling Cauliflower over the barbeque grill:
You could also grill cauliflower on outdoor grill (barbeque grill) or over the stove top grill. Grilling over grill gives smoky flavor.
1. If using a charcoal grill, then light the charcoals and let them burn until there is a white coating of ash on all the coals. If using a gas grill, preheat burners on high, keep the lid close. Keep some oil in a small bowl and a basting brush aside
2. Once the grill becomes hot with a wire brush cleans the grill. With the basting brush lightly oil the grate of the grill.
3. Place the vegetable skewers on the grill opposite to the grill tines to prevent them from falling into fire. Keep the skewers approximately 3 “apart leaving space to turn them while cooking. With a brush baste the vegetables with oil or melted butter.
4. Cover the grill and cook for 5 to 6 minutes, then again brush some oil or melted butter over the vegetables and turn them around and continue to grill. Keep turning the skewers around for another 5 to 6 minutes or until all sides of vegetables are lightly charred but crisp. Capsicums and onions may take little longer to cook then cauliflower beacuse cauliflower is already half cooked.
5. Take them off the skewers immediately and place them in the plate. Serve
them hot.
6. Instead of grilling the vegetables on the skewers you can grill
them on a grilling pan.
them on a grilling pan.
Grill in the frying pan:
If you do not have oven, tandoor or barbeque grill don’t get discourage you can still make delicious grill vegetables in the frying pan.
1. On medium heat add 2 tablespoon of oil in a wide non stick frying pan or use regular tawa and add more oil while shallow frying to prevent it from sticking.
2. Place the vegetables on the pan and fry for 12 to 15 minutes, gently keep turning the vegetables around every 2 minutes or so until all the sides are evenly browned. If you want to give little chard look then in the end turn the heat on high and stir the vegetables until you have the desired looks.
If you do not have oven, tandoor or barbeque grill don’t get discourage you can still make delicious grill vegetables in the frying pan.
1. On medium heat add 2 tablespoon of oil in a wide non stick frying pan or use regular tawa and add more oil while shallow frying to prevent it from sticking.
2. Place the vegetables on the pan and fry for 12 to 15 minutes, gently keep turning the vegetables around every 2 minutes or so until all the sides are evenly browned. If you want to give little chard look then in the end turn the heat on high and stir the vegetables until you have the desired looks.
Tips:
1. Select cauliflower which is clean, firm and creamy white with compact florets. Avoid cauliflower that has brown spots or have grainy texture. Refrigerate cauliflower until it is ready for use.
2. Paneer cubes, mushrooms, squash or even boiled potatoes could be added with cauliflower for roasting to make interesting variations and serve them with toothpicks as an appetizer or as a snack.
3. For marinate thick hung yogurt is preferred otherwise marinate become watery and it would not coat the vegetables. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original volume.
1. Select cauliflower which is clean, firm and creamy white with compact florets. Avoid cauliflower that has brown spots or have grainy texture. Refrigerate cauliflower until it is ready for use.
2. Paneer cubes, mushrooms, squash or even boiled potatoes could be added with cauliflower for roasting to make interesting variations and serve them with toothpicks as an appetizer or as a snack.
3. For marinate thick hung yogurt is preferred otherwise marinate become watery and it would not coat the vegetables. If you do not have thick yogurt, take plain yogurt, line a strainer with a cloth or a kitchen towel, put the strainer inside a mixing bowl. The bottom of the strainer must be suspended at least 1 inch above the bottom of the mixing bowl. Pour the yogurt in the strainer and place it in the refrigerator and leave it for 3 to 4 hours or until all the liquid has drips out of the cloth and into the bowl. Scoop out the yogurt and it is ready to be used. Strained yogurt should be thick and less than half the original volume.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Chicken kebabs Paneer tikkas
Chicken stir fry kebabs Chicken seekah kebabs
Tandoori chicken Butter chicken
Beef kebabs Beef seekah kebabs
Chicken kebabs Paneer tikkas
Chicken stir fry kebabs Chicken seekah kebabs
Tandoori chicken Butter chicken
Beef kebabs Beef seekah kebabs
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