TANDOORI GOBHI

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:

1. Boil water with a pinch of turmeric powder in a large deep pan. When water starts boiling add whole cauliflower in it.
2. 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.
3. 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.
4. Marinate the cauliflower in the yogurt mixture for an hour, fill the gaps as much as possible.
5.  Pre-heat the oven to 180°C. Cook the cauliflower in the preheated oven at 180°C till done.
6. 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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MUSHROOM TIKKA

Preparation time: 10 minutes
Cooking time : 10
Serves: 4-6
Ingredients:
200 grms button mushrooms
1 tsp ginger garlic paste
1 green chili chopped or ground to paste
2 tbsp chick pea flour (besan)
2 tbsp hung yogurt
1 tbsp oil
1/2 tsp degi mirch powder
1/2 tsp amchoor powder or lemon juice
1/2 tsp dhania powder or 2 tbsp freshly chopped coriander or both
1/4 tsp cardamom powder
1/4 tsp jeera powder (or bhuna jeera)
1/4 tsp garam masala powder
1/2 tsp salt or to taste
1 onion diced
1 capsicum diced
1 tomato diced
chaat masala to sprinkle
butter for basting or pouring
Cream (optional)
Method:

1. Mix curd, besan,green chili,ginger garlic paste,lemon juice all the spices and 1 tbsp of oil in a bowl and make a marinade.
2. Add mushrooms,onions,capsicum and tomatoes to the marinade and mix well. Keep this in fridge at least for half an hour.
3. Pass all the washed diced vegetables and mushroom through a skewer and grease a griddle pan with butter and cook,twisting the sides till it is cooked from all the sides. Or you can cook it in an OTG for 8-10 minutes at 180 C. Or use a  wired griddle and cook directly on flame of gas. 
4.  Heat cream and pour it on the skewers and serve hot.

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TANDOORI SALAD

Ingredients:

2 capsicums - deseeded and diced ( 1 green and 1 red capsicum)
150 gm paneer - cut into cubes
1 medium onion diced
4 fresh pineapple slices
1 tomato diced
1 potato boiled and diced
1 tsp garam masala
1 tbsp tandori  masala /barbecue masala/chicken  masala
1-2 tsp chaat masala
2 tbsp lemon juice
2 tbsp oil
salt to taste


Method:

1. Mix all the vegetables,pineapple and cheese in a bowl.
2. Sprinkle all the spices,lemon juice,oil and salt on them and mix well.
3. Grease a non - stick tava  or griddle pan and heat it, when it is hot place all the ingredients one by one on tava and turn sides after regular intervals.
4. Remove from fire as and when each salad piece is cooked.
5. Serve hot after sprinkling chaat masala and some lemon juice.

Note:

1. If you are using canned pineapple slices and you want to serve full slices then place pineapple slices in a plate and arrange rest of the  veges and cheese after mixing them well in a bowl and sprinkle spice on the pineapple.  
2. You can grill the veges in a oven or tandoor at 180 C for 10 to 15 minutes though the time the veges will take to be grilled will depend in order of tenderness of vegetables.
3. If you are using canned pineapple then the time required will be less as compared to raw pineapple.
4. You can use more or less vegetables as per your choice like mushrooms,baby corns,jack fruit (kathal)(blanched),cauliflower (blanched) ,broccoli (blanched)etc.

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CHEESE TIKKA (PANEER TIKKA)

Ingredients:

250 gms paneer
3-4 tsp besan or cornflour
2 tbsp curd
1 tsp salt or to taste
1/8 tsp red chilli powder
2 tsp schezwan  sauce
1/2 tsp garam masala or sabzi masala
a few drops orange red colour (optional)
1  tbsp lemon juice
1 capsicum diced
1 onion diced
1 tomato de -seeded and diced
2  tbsp oil or ghee
1/2"piece ginger  and 3-4 flakes garlic or 2 tsp ginger garlic paste
1 tsp jeera powder
1/2 tsp green cardamom powder
2-3 green chillies
2  tbsp chopped coriander

Method:

1. Grind coriander and green chillies to a paste.
2. Add besan, curd, salt, chilli powder,schezwan sauce garam masala, jeera powder. green cardamom powder, ginger garlic paste, half of ghee or oil  and lemon juice to the paste.Add enough orange colour to get a nice colour.
3. Cut paneer into cubes.Put the paste in a big bowl and add the paneer pieces and mix well so as to coat the paste nicely on all the pieces.Add the onion ,tomato and capsicum pieces also and mix lightly.Keep in side the fridge till the serving time.
4. If you are using wooden skewer sticks then soak them in water for some time before use.
5. Now pierce the cheese onion and capsicums in the order of your choice in the skewers and cook them on greased hot griddle pan  (or directly on flame putting the skewers on a wired rack) from all the sides while turning the sides after regular intervals.
6. Or you can heat an oven to 180 C or a gas tandoor on a moderate flame.Grill the paneer pieces and vegetables by passing through skewers and keeping on a hot oven on a greased wire rack.Keep in the oven for 10-12minutes. Remove from oven.
7. Heat malai or cream in a kadhai on a very low flame, to make it just warm.Do not let it turn into ghee by keeping on the fire for a longer time.
8. Add the grilled paneer and vegetable pieces.Toss gently and remove from fire or pour the cream over the skewers.
9. Sprinkle chaat masala and lemon juice, serve with nachos and pudina chutney.

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TANDOORI MUSHROOMS

Ingredients:
200 gm mushrooms
1 tbsp butter
1 tbsp lemon juice
4 tbsp thich cream
1 cup hung curd
3 tbsp mozzarella cheese
2 tbsp oil
1 tbsp cornflour
1 tbsp ginger garlic paste

Method:

1. Wash and drop mushrooms in boiling water with salt and lemon juice.
2. Drain them out after one minute and pat dry them on a kitchen towel.
3. Mix all the ingredients except butter and marinade mushrooms in it for 15-20 minutes.
4. Preheat oven at 180 C and bake the mushrooms in a greased pan or on a skewer for 10-15 minutes or till the coating tuns golden brown.
5. Pour some butter in-between while you bake the mushrooms.
6. Remove from oven and serve hot with dhania chutney.

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STUFFED TANDOORI AALU

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
4 big (long in shape) potatoes                                          

chaat masala to sprinkle
oil for frying
Stuffing
50 gm grated paneer
1 tbsp finely chopped coriander  leaves
1  finely chopped deseeded green chili
1/4 tsp garam masala
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp amchoor

Coating
 1/2 cup hung curd
1 tsp besan
1 tbsp ginger garlic paste
1/4 tsp red chili powder
3/4 tsp salt
1/4 tsp tandoori colour or haldi
1/2 tsp tandoori masala or garam masala
1/4 tsp green cardamom powder
1/4 tsp jeera powder

Method:

1. Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
2. Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,garam masala, red chilli , 1/2 tsp tandoori masala , amchoor and the scooped out portion of potatoes.
3. Mix all the ingredients of coating in another bowl.
4. Stuff with paneer filling in the cavity of the potatoes.
5.  Prick the potatoes with fork, making the surface rough so that potatoes hold the masala well.
6. Dip each potato in the curd mixture.
7. Grill potatoes in a tandoor or a preheated oven at 180 degree Celsius or 400 degree Fahrenheit for 15 minutes on greased wire rack till they get slightly dry. Do turn the potatoes during the grilling process at least once.
8. Or you can take a wired gridle as shown in the picture and grill the potatoes on gas. 
9. Spoon some oil or melted butter on them and then grill further for ten minutes till the coating turns absolutely dry.
10. Cut the potatoes in to half and sprinkle some chaat masala and serve hot with dahi pudina chutney.

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