Ingredients:
1 cauliflower whole trimmed
1/4 tsp turmeric powder
1 tbsp. gram flour
2 cup hung yogurt
1 tsp kasoori methi
1 tsp degi mirch powder
1 tsp catch sabzi masala powder
2 lemons
salt to taste
1/2 tsp jeera powder
1/4 tsp green cardamom powder
2 tsp garlic paste
2 tsp ginger paste
2 tsp schezwan chuttney or chili sauce or red or green chili paste which ever is available
1 tbsp mustard oil
1 tsp sugar powdered (optional)
1 tsp chaat masala
1 tbsp olive oil
Method:
- Boil water with a pinch of turmeric powder in a large deep pan. When water starts boiling add whole cauliflower in it.
- Boil it for five minutes. Drain and refresh under running water. Heat a non-stick pan and dry roast besan on low heat till it gives out a nice aroma. Transfer it into a bowl and keep aside.
- In a large bowl combine hung yogurt, roasted besan, kasoori methi, red chilli powder, turmeric powder, sabzi masala powder,jeera powder,green cardamom powder, lemon juice,garlic paste,ginger paste, schezwan chuttney, mustard oil,sugar and salt. Mix well and keep aside.
- Marinate the cauliflower in the yogurt mixture for an hour, fill the gaps as much as possible.
- Pre-heat the oven to 180°C. Cook the cauliflower in the preheated oven at 180°C till done.
- Remove when done, sprinkle olive oil and chaat masala and serve hot garnished with lemon wedges along with coriander chuttney mixed in some hung yogurt .
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