Ingredients
Gobhi/ Cauliflower 1 medium
Hung Curd 2 cups
Onion 1 medium (Finely Chopped)
Ginger Garlic Paste 1 tbsp
Red Chili Powder 2 tsp
Asafoetida/ Hing 0.5 tsp
Haldi Powder 1 tsp
Ajwain Seeds 1tsp
Roasted Jeera Powder 1 tbsp
Aamchur Powder 1 tsp
Coriander Powder 1 tbsp
Salt 1 tsp 
Black Salt 1 tsp
Dry Kasoori Methi Leaves 2 tbsp (Roughly Crushed)
 Oil 1 tbsp
Laung/ Clove 2 nos
Curd 2 tbsp

Method

• Wash and clean gobhi properly and cut unwanted stems.
• In a big pan boil some water and add a pinch of salt and laung.
• Add washed gobhi to the boiling water, cover the pan and cook for 2-3 minutes. 
• Remove gobhi and wash with cold water.
• Keep on a grill so that all excessive water runs away.
• Now for the marination take hung curd in a bowl (Fig 1).
• Add finely chopped onion, ginger garlic paste, red chili powder, hing, haldi powder, ajwain seeds, roasted jeera powder, aanchur powder and coriander powder. Mix well (Fig 2).
• Now add kasuri methi leaves and mustard oil. Mix well (Fig 3).
• Add salt and black salt. Mix well (Fig 4).
• Now grease a baking tray and keep aside.
• Hold gobhi in ur hand with bottom upside and start filling marination inside (Fig 5).
• Fill it as much as you can making sure it goes deep inside (Fig 6).
• Now turn the gobhi and place in the center if a greased baking tray.
• Apply a thick layer of marination over the gobhi so that it covers full (Fig 7&8).
• Make sure to save 3-4 tbsp of marination for later use.
• Refrigerate this for atleast 4-5 hours or overnight for better results.
• Now when you want to serve preheat the oven at 200°C.
• When oven is preheated take the gobhi out of the refrigerator (Fig 9).
• And bake it for 30 minutes at 180°C.
• After 30 minutes bake it for further 10 minutes at 210°C.
• When done take it out of the oven and let it cool down to handle (Fig 10).
• Meanwhile mix 2 tbsp of curd with left over marination.
• And spread this in a serving plate (Fig 11).
• Now arrange tandoori gobhi in the center of serving plate (Fig 12).
• And cover the sides with hot steamed rice (Fig 13).
• Serve hot.

Tips
Make sure to cut down the center hard stem of gobhi.
Start filling the marination only when all water is drained properly and gobhi is dry.
You may also serve this with chapati, paratha or puri.

“Be Vegetarian be Happy”

Recipe- Semolina Bites

Semolina Bites

Ingredients
Suji/ Semolina 1.5 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 5 gm pkt (Unflavored)
Mustard Seeds 2 tsp
Curry Leaves 15-16 nos 
Oil 1 tbsp

Method

• Take suji in a bowl add curd and salt, mix well.
• Add sufficient water to make a medium thick paste.
• Cover and keep aside for 0.5- 1 hour.

1. Steam Method

• Heat a steamer and grease the plates.
• When done add the eno salt to the semolina paste and mix well (Fig 1).
• greased plates.
• And steam for 20 minutes.

• Check with the help of knife or tooth pick, if not cooked keep it for another 2-3 minutes (Fig 2).

2. Microwave Method

• For that half fill a big wide microwave safe bowl with water.
• And microwave for 5 minutes.
• Meanwhile grease a microwave safe bowl and keep aside.
• Now add the eno salt to the semolina paste and mix well (Fig 1).
• greased microwave safe bowl.
• And place this bowl in the water filled big and wide bowl (Like a double boiler system).
• Cover with another bowl and microwave for 10 minutes on high.

 

• When done remove from the bowl and allow to cool (Fig 3).
• Now take 1 tbsp oil in a non stick pan and heat on medium flame.
• When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
• Add curry leaves and green chili, fry (Fig 6).
• Now add semolina bites and toss well on high flame for 2-3 minutes or untill golden in color (Fig 7).
• Serve hot with coconut or daal chutney.

 

Tips
Do not beat too much after adding Eno salt.
Pour the mixture in a greased bowl as soon as you done with mixing Eno salt.
If serving to kids, adjust salt and chili according to your child taste and tolerance.

“Be Vegetarian be Happy”

Recipe- Aamras

Aamras

Ingredients
Mango Pulp 2 Bowl
Sugar 4 tsp
Saffron 2 Pinch
Green Cardamom 4 nos
Nutmeg/ Jaiphal Powder 0.5 pinch
Fresh Milk 1 tbsp

Method

• Grind mango pulp with sugar well and keep aside.
• Crush saffron and green cardamom seeds well in a traditional grinding stone (Fig 1).
• Add milk and grind well again (Fig 2).
• Mix this with mango pulp.
• Sprinkle a pinch of nutmeg powder and mix well.
• Pour in a serving dish and garnish with some saffron and cardamom seed.
• Serve with puri, rice or paratha.

 

Tips
Do not add nutmeg powder more than half a pinch otherwise it may dominate the taste of mango.
Use sweet mango otherwise the taste would not be good.

Vegan may substitute cow milk with any vegan/almond/ coconut milk.
Adjust sugar as per the sweetness of mango.

“Be Vegetarian Be Happy”
“Live and Let Live”