BBQ Whole Cauliflower Tikka#SundayFunday

This marinated cauliflower tikka I took it for our homestay at Lonavla with my family. The manager arranged a grill for us with all necessary accessories. The smoky flavor was awesome in this and was relished by all. If you do not have a grill then bake it in the oven and give the flavor of liquid smoke or smoke it with charcoal.

Ingredients
To Blanche The Whole Cauliflower
1 Medium Whole Cauliflower
1 Teaspoon Heaped Turmeric Powder
½ Teaspoon Heaped Sea Salt
For  The Marination
½ Cup Greek Yogurt/ Hung Curd
1 Tablespoon Vinegar Or Lemon Juice
1½ Teaspoons Ginger Garlic Paste
1 Teaspoon Heaped Homemade Tandoori Masala
½ Teaspoon Fennel Powder
1½ Teaspoon Roasted Chana Powder
Salt to taste
1 Cube Vegetable Seasoning
2 Tablespoon Olive Oil 0r Mustard Oil
2 Tablespoons Mustard Oil
½ Teaspoon Ajwain / Carom seeds
1½ Teaspoon Kasuri Methi
2 Green Chilies- finely chopped

Method

In a large pot/kadai heat water with salt and turmeric powder. When the water comes to boil add the whole cauliflower and blanche is for just 10 minutes.

Heat mustard oil or olive oil or any vegetable oil of your choice in a pan, then switch of the flame in a pan, add carom seeds and the chopped Green chilies sauté for a minute. Let it cool. Mix all ingredients in yogurt along with this flavored oil well. Pour this into a piping bag and pipe it into the crevices from the bottom of cauliflower then rub the marinade on the top too. Marinate this for at least 30 minutes. I left it overnight to marinate in the refrigerator. 

Now grill it on a charcoal grill or bake it at 200°C in a preheated oven with both the elements on for for 20-25mins.

Serve this with coriander chutney and a sprinkle of lemon juice.

Labels: Cauliflower, BBQ, Yogurt, Smoked, Vegetarian, Appetizer, Main course, Healthy, Sunday Funday, Keto, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Vegetarian BBQ Recipes".   

• Peri-Peri Grilled Sweet Potato from Cook with Renu
• Grilled Bean and Cheese Quesadillas from A Day in the Life on the Farm
• Vegan Coney Dogs from Palatable Pastime
• Margherita Portabella Caps from Amy's Cooking Adventures
• BBQ Whole Cauliflower Tikka from Sneha’s Recipe

Tandoori Gobhi/Cauliflower Made On Gas Stove#SundayFunday

Tandoori Gobhi is a popular Indian appetizer, full of flavor, delicious and mouthwatering. Since I do no have a tandoor at home this my take on the the traditional tandoor cooking. I have made this on a gas stove and given it smoked flavor.

Ingredients
For The Cauliflower/Gobi Florets 
20 Florets Gobhi/Cauliflower
1 Teaspoon Lemon Juice or White Vinegar
Salt to taste
Water as required - to boil the florets
6 -7 Baby Potatoes - cut into half and boiled till done
For The Marinade 
200 Grams Yogurt -whisked
Salt to taste
Black Salt to taste
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder 
½ Teaspoon Cumin Powder 
½ Tablespoon Lemon Juice 
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 
For The Smoked Flavor 
A Piece of Charcoal
1 Teaspoon Ghee
Melted Butter as required or to baste

Method

Boil the baby potatoes with salt till firm and done. Drain and let is cool completely.
For The Cauliflower/Gobi Florets
In a large saucepan or kadhai, pour water and bring it to a boil. Once the water comes to a rapid boil add the vinegar.

Add the cauliflower floret. Boil for about 2-3 minutes or until the stalks turn translucent. Please retain the stalks of the florets.  Once done, turn off the flame and strain the florets and keep it aside to dry and cool down.

For The Marinade

In a large mixing bowl combine, yogurt, cumin powder, black salt, Kashmiri red chili powder, chutney chana powder, salt, lemon juice, amchur powder, kasuri methi and ginger garlic paste.

In a tadka pan pour the mustard oil and over high flame heat the oil until smoky. Once done pour the oil into the marinade mixture, combine everything well.


For The Tandoori Gobhi

Add the florets and baby potatoes to the marinade and then using a spoon; start to coat them very well. Using you hand mix until all the florets are well coated with the marinade. 

To give them a smoky flavor, make a small katori and keep it in the center. Place a hot piece of charcoal in the center and pour the ghee on top.

Immediately cover the mixing bowl and leave it covered for 20 minutes. After 20 minutes remove the lid and the charcoal, a beautiful aroma of smoke it emitted from them.

You will also notice some excess water from at the bottom of the bowl, add the boiled baby potatoes and using your hand simply mix everything once again very well.

For this the use of metal skewers recommended.

Skewer the gobi pieces on the metal skewers, piece by piece, starting with a piece of potato and then followed by the gobi. 
Insert from the stalk side and remove from the other edge, towards the end add another potato piece and your Tandoori Gobhi is ready.

Once all the skewers are done, cook the tandoori gobhi over direct heat for 2-3 minute or until you see black spots.

Once all the skewers are done, baste the gobhi with oil. Cook the gobhi over high flame once again for about 30 seconds.

Remove the gobhi and potatoes using a knife and place them on a serving plate.

Serve the Tandoori Gobhi with green chutney.

Enjoy!!
Labels: Appetizers , Snack, Homemade, Vegan, Tandoori, Cauliflower, Gluten Free, Healthy, Homemade,  Smoked, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Basque Pipérade with Grilled Tuna Steaks from Culinary Adventures with Camilla
• Grilled Eggplant with Garlic and Parmesan from Karen's Kitchen Stories
• Spicy Grilled Leg of Lamb from Food Lust People Love
• Stuffed Pizza Burgers from A Day in the Life on the Farm
• Tandoori Gobhi - Cauliflower Made On Gas Stove from Sneha’s Recipe
• Tandoori Masala - Spice Mixture from Mayuri's Jikoni
• Tequila Lime Chicken from Amy's Cooking Adventures
• Vietnamese Lemongrass Pork Kebabs from Palatable Pastime

Smoked Whole Pomfret Fish Fry#FishFriday

In early days smoking was used as a method of preservation, the fish being salted and then smoked or dried. Today it is a popular way of adding flavour to the fish. This delicious smoked fish has a lovely aroma. This is first time I am smoking fish at home. My mother used to fry fish on a cast iron tawa and on coal fire, so this flavor was naturally acquired by the fish. 

Thanks to Stacy our host for this month's Fish Friday Foodies challenged to "Smoke your own or use smoked fish in a recipe" so I smoked this fish at home. It brought fresh memories of days I ate this smoked fish and did not think about the awesome flavor the smoke render's. How many things I too for granted. 

Ingredients
1 Medium Whole Pomfret
1 Tablespoon Vinegar
1 Teaspoon Salt
For The Marination
1 Teaspoon Red Chilly Powder
1/4 Teaspoon Black pepper powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Salt
1 Teaspoon Besan/Chickpea Flour
A Juice Of One Small Lemon
A Piece Of Coal for smoke
Oil as required for frying
Method

In a bowl of water add vinegar and salt , place the fish in this water for 15 minutes. Drain the water rub the fish to remove any scales and wash it in fresh water two times. Pat dry the fish.  

In a bowl mix all the ingredients under marination well.
Marinate the fish well by rubbing it well into the cuts. Cling wrap it and refrigerate it for 30 minutes.

After that light the coal and place a foil piece in the fish , place the coal on it and drizzle a teaspoon of oil on it. 

Cover the plate with a tight lid and set it aside for 15 minutes.

Heat a frying pan with oil and fry the fish till brown on both sides.

Perfectly fried and yet juicy!!

Enjoy!! 

The smoky flavor works perfectly in this fish, yum...mm!

Labels :  Pompfret  Fish, Whole Fish, Seafood/Fish, Fish Friday,  Fried , Smoked

Fish Friday September 2020  

• Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
• Smoked Fish Dip from Veggies First Then Dessert
• Smoked Salmon Club Sandwich from Making Miracles
• Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
• Smoked Salmon Quiche from Karen's Kitchen Stories
• Smoked Whitefish Dip from A Day in the Life on the Farm
• Smoked Whole Pomfret Fish Fry from Sneha's Recipe
• Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.