| 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
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