Tandoori Gobi

I have been waiting over a month to see some snowfall for all the hype P had given. Am I crazy to wish for it???? Nah,all I wanted is to make a Snowman. Living in the Midwest that is certainly not a big ask.Though the weather has been cold,we haven’t witnessed much snow this year. The nature’s way of creating it white, reflects so well in the night. I wish to have a snowball fight, taste the icicle, skiing and enjoy the wondrous splendor of the nature, there’s always a next winter for these activities. Remember the fairy tales – Little Match girl, trying to sell matchsticks on a wintry New Year’s eve? I have fond memories of my school Annual Day celebration where I won this book as first prize in the Drawing competition while in Class I .My first tryst with snow was through this book.Little did I know that this would turn to reality many years later!

God was kind enough to shower some last week. I was freezing but knowing the stubborn I am didn’t quite listen to P, after a lot of “to do” and “not to do”, went ahead with it . I had a tuff time making one, the snow wasn’t wet (wet granular one is the best one to use),it was difficult to assemble them together. I finally ended up making a snow baby and not a snowman:-D. And the wonderful coincidence to this is the state wide alert for heavy snow storm today:-P


In this weather, what could be more delicious than a hot Tandoori Gobi?


Ingredients –

Cauliflower – 1 (carefully cut into large florets,big chunk would be good)
Thick Curd – 1 cup (I used low fat curd)
Ginger Garlic paste – ¼ tsp(Optional)
Coriander powder -1tsp
Chilli Powder – 2 tsp (Change the spice level as per your taste)
Turmeric Powder – ¼ tsp
Besan – 2 tbsp
Garam Masala – 1tsp
Chunky Chaat Masala – 1 tsp(I used MDH chunky chaat masala)
Green Chillies – 1tsp (Crushed/minced) This is optional.
Olive oil – 1tsp
Lemon juice – 2tsp
Asafoetida/hing – a pinch
Onions – ¼ cup(thinly sliced)
Cilantro – For garnishing
Salt – as required

Method –

1.If you don’t have thick curd, hang curd in a muslin cloth for about half an hour to drain water.
2.Mix the curd along with all the powders (Chilli,Turmeric,Besan,Garam Masala, coriander powder & chaat Masala)in a bowl.If using ginger garlic paste & green chillies,add them too.Add salt & hing.The addition of Turmeric & Chilli powder gives it a nice Orange Color.
3.Cauliflower needs to be steamed so that it turns out to be l’il soft while eating.Either use the microwave or use our conventional method,parboil it with salt water.Ensure not to overcook.
4.Drop the Cauliflower to the mixture and mix well.Use a plastic wrap/a lid and close the bowl and allow it to marinate for about 4-5hrs in the refrigerator.
5.These are made in the Tandoor/Griller. If using a griller,push the florets onto bamboo skewers,keep some marinate mixture aside & brush the florets once in a while and grill them.I used the broil option in the Oven.Place the florets on a baking tray, sprinkle Olive oil and broil at 350F until color changes.In between flip the florets.Be watchful as it might get charred soon,as the heat is directly applied to the food in this method.However,the charred ones taste a lot better.
6.Toss sliced onions and lemon juice together and garnish it on the Gobi along with Cilantro.Serve it with Mint Chutney.The hotter the better:)


Oil can be avoided as broiling doesn’t need oil.Broiler is a process of cooking food in high heat, so be very careful. In fact while making this, the smoke alarm got triggered at home:-P.It ain’t that bad,its just that I wasn’t paying attention to it. You may also place a silver foil on the baking tray, as the cauliflower has a tendency to stick to the tray.

This is off to JFI,Cauliflower is the theme for JFI:Cauliflower,hosted by Mythreyee of Paajaka Recipes.The event was originally started by Indira of Mahanadi.

Since this is orange in color,this goes to FIC Orange hosted by Aparna of Diverse Kitchen,originally started my Harini of Tongueticklers.

Also,Rachna of the Gourmet Launchpad is hosting A Healthy Bite event,this is off to her event too.Rachna this appetizer is neither fried nor has any fatty food,am not sure if this qualifies,you may take a call.Thanks!