| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch3 | 1 | servings | ||
INGREDIENTS
| 1 | lg | Cauliflower |
| 2 | c | Curds; (tie up for 1 hour) |
| 1/2 | ts | Garlic grated |
| 1/2 | ts | Ginger grated |
| 1/2 | ts | Mint leaves chopped |
| 1/2 | ts | Crushed red chillies |
| 1/2 | ts | Tandoori masala |
| 1 | ts | Sugar |
| Salt to taste | ||
| 1 | tb | Butter |
| 1 | ts | Butter |
| 1 | tb | Spring onion greens finely chopped |
INSTRUCTIONS
FOR SEASONING Cut cauliflower into large florets. Clean well and immerse in plenty of salted boiling water. Keep for 5-7 minutes. Drain and run under cold water. Pat dry with a clean kitchen towel. Mix all other ingredients well to form a smooth marinate. With a kitchen brush apply marinate all over the florets. Apply as much as possible in the gaps too. Place in a greased shallow baking dish. Place in a hot oven, bake till marinate dries up and floret is tender. Heat butter, add spring onion and stirfry for 2 minutes. Pour over the baked cauliflower and toss lightly with a fork. Sprinkle some chaat masala if desired. Serve hot. Making time: 30 minutes (excluding curd tying time) Makes: 4 servings Shelflife: Best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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