Spicy Hot Chilli Cauliflower/Gobhi Chilli

It is a starter & can be commonly found on the restaurant menu in India. 

This is made dry however you can order it with some thick gravy too which is prepared with the sauces.

If you have a liking for spicy food then you are in for a tongue tickling experience.

Here's how you experience it...

• Cauliflower florets - 3 cups
• Diced onion chunks - 1 cup
• Slit green chillies - 10
• Cornflour - 3 tbsp
• Maize flour (Maida) - 3 tbsp
• Salt - As per taste
• Edible red/orange color - as required
• Red chilli powder - as per tolerance
• Red chilli sauce - as required
• Green chilli sauce - as required
• Tomato sauce - as required

Method:
In a deep pan boil water with 2 tsp salt. Immerse the cauliflower florets in it & let it cook till just done. Do not over cook it. Take them out when done & dry them on a paper towel. Mean while ready the batter by mixing in the maize flour, cornflour, salt, edible color & water. Be careful while preparing the batter. The consistency of the batter should be just as much to cover the florets well with a thin layer on top.
Now dip the florets & deep fry them in oil. You will not need to wait for long as the florets are already boiled so will cook fast. Now, take them out when done & place them on a paper towel to let the extra oil get absorbed in the paper towel. Next, check the pan/wok for remaining oil in which you deep fried the florets. We now need only 2 tbsp of oil in the wok so if there is extra oil take it out. Heat the oil on high flame & when it is about to get smoky add the diced onions & slit green chillies with salt & some red chilli powder. The onions should not get soft & soggy. You just need to saute them for a minute & then add green chilli sauce, red chilli sauce, soya sauce & tomato sauce & continue to saute for another 30 seconds. Now add the cauliflower florets & mix in with sauces to enjoy the spicy hot chilli cauliflower.

Note:

• This is a dry dish. To make it with thick gravy just add the sauces in a larger quantity.
• Some recipes will ask you to directly fry the florets however that will make the florets soggy so better boil them then pat dry before coating with the batter & frying.
• I have seen my cousin adding diced capsicum to the recipe however I feel capsicum dominates the taste so I prefer not to make it an ingredient in this recipe.
• You can enjoy them as snacks, starters or with fried rice, roti (indian flat bread).
• Tomato sauce if put in larger quantity will make the dish sweet so be careful while adding it.

Smoked Tandoori Veggies

You think you need a tandoor for this preparation? 
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