You think you need a tandoor for this preparation?
NO! Keep reading :)
Ingredients:
For Marination:
Special Ingredients:
Coal - 1 medium sized
Oil - 2 tsps
Method:
In a pressure cooker cook the baby potatoes on medium flame & put it off right after the first whistle. After the steam is out take out the baby potatoes & cool them. Peel off the skin carefully without breaking the potatoes. It should be intact. Poke holes carefully in the potatoes with the help of a fork or a toothpick. Next dice the cottage cheese. Parboil the cauliflower & takeout of the water to cool it.
Prepare the marination paste by mixing all the ingredients together. Now, put the baby potatoes & the cauliflower florets & the cottage cheese in the paste & cover them completely with the coating & leave for an hour.
Meanwhile heat a non-stick pan & add oil. When ready add the diced onions & after 2 minutes add the diced capsicum. Saute till they turn translucent. Now add the cauliflower florets & the baby potatoes with the marination. Saute for another 3 minutes. Now, add the cottage cheese. Cover & cook & continue to saute every second minute for another 10 minutes. When they are done put off the flame & turn them into a bowl & keep aside. Heat the coal on an open flame to ignite it & then transfer it into a bowl. Carefully lift the bowl with the help of tongs & place it on top of the vegetables. Be ready with a lid to cover the larger bowl containing the vegetables. Pour the oil on the coal & immediately cover it with the lid. Leave it for 5 minutes. Then take out the smaller bowl & throw the coal. This is called Smoking which helps us in getting the tandoori like taste. Garnish with coriander & serve hot with chutney. Add the lemon extract & sprinkle some chaat masala for a tang.
Note:
1. You can use ghee instead of oil when smoking
2. You can try making just a tandoori paneer, tandoori gobhi or a tandoori aaloo
3. Best to make for evening snack or as a starter
NO! Keep reading :)
Ingredients:
- Cauliflower Florets - 2 cups
- Onions - 2 Medium sized
- Capsicum - 2 Medium sized
- Baby Potatoes - 10
- Cottage Cheese (Paneer) - 250 gms
- Coriander - For Garnishing
- Lemon - 1
- Salt - As per taste
- Oil - 2 tablespoons
- Chaat Masala - As per taste
For Marination:
- Curd - 1/2 kg
- Gramflour (Besan) - 2 tsps
- Ginger Garlic Paste - 2 tsps
- Green Chilli Paste - 1 tsp
- Salt - As per taste
- Edible Red Color - 2 pinches
Special Ingredients:
Coal - 1 medium sized
Oil - 2 tsps
Method:
In a pressure cooker cook the baby potatoes on medium flame & put it off right after the first whistle. After the steam is out take out the baby potatoes & cool them. Peel off the skin carefully without breaking the potatoes. It should be intact. Poke holes carefully in the potatoes with the help of a fork or a toothpick. Next dice the cottage cheese. Parboil the cauliflower & takeout of the water to cool it.
Prepare the marination paste by mixing all the ingredients together. Now, put the baby potatoes & the cauliflower florets & the cottage cheese in the paste & cover them completely with the coating & leave for an hour.
Meanwhile heat a non-stick pan & add oil. When ready add the diced onions & after 2 minutes add the diced capsicum. Saute till they turn translucent. Now add the cauliflower florets & the baby potatoes with the marination. Saute for another 3 minutes. Now, add the cottage cheese. Cover & cook & continue to saute every second minute for another 10 minutes. When they are done put off the flame & turn them into a bowl & keep aside. Heat the coal on an open flame to ignite it & then transfer it into a bowl. Carefully lift the bowl with the help of tongs & place it on top of the vegetables. Be ready with a lid to cover the larger bowl containing the vegetables. Pour the oil on the coal & immediately cover it with the lid. Leave it for 5 minutes. Then take out the smaller bowl & throw the coal. This is called Smoking which helps us in getting the tandoori like taste. Garnish with coriander & serve hot with chutney. Add the lemon extract & sprinkle some chaat masala for a tang.
Note:
1. You can use ghee instead of oil when smoking
2. You can try making just a tandoori paneer, tandoori gobhi or a tandoori aaloo
3. Best to make for evening snack or as a starter
Sounds like a tasty dish Rev...:)
ReplyDeleteThanks Ann. Checked out your blog & the vindaloo preparation. Its superb! Keep posting :)
ReplyDeleteLovely one will try. Thanks for following me. Following you.
ReplyDeleteHi Rev, thanks a lot for the sweet comment and for following me.... that charcoal and oil pic is making me want to make kababs...I used to do the same to get that smoky flavor...I can get that smoky taste here....YUM.
ReplyDeleteRev, this sounds so interesting, using coal to get the tandoori taste..huh? Wow! I will surely try it out...looks yum.
ReplyDelete