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

Homemade Dulce De Leche - Pressure Cooker#MultiCookerMonday

There are different ways ways to make Dulce de Leche which is a delicious caramel. Here is a easy and quick method to make this caramel, which is hassle free and requires no attention.

Ingredients
1 Can (14oz) Condensed Milk
Water

Method

In a pressure cooker place the can and cover the cooker with water till the can is submerged and the water is two inches above the can.

Place the cooker on high flame and take 2 whistles then reduce the flame on medium low and let is cook for just 15 minutes. After 15 minutes switch off the flame and let the cooker cool completely. When it cools, remove the can and let this can cool completely, then refrigerate it for at least 3 hours. 

After 3 hours open the can and ta da a quick and easy Dulce De Leche is ready to use.

Labels: Condensed Milk, Pressure Cooker, Dulce De Leche, Homemade, Multi Cooker Monday   

Multicooker Monday

Recipes using small kitchen appliances

• Slow Cooker Italian Sausage Tomato Sauce by A Day in the Life on the Farm
• Instant Pot Ranch Style Beans by Palatable Pastime
• Instant Pot Lemon Curd by Making Miracles
• Homemade Dulce de Leche (Pressure Cooker) by Sneha's Recipe
• Creamy Marinara Pasta in Instant Pot by Magical Ingredients
• Spicy Parmesan Pork Chops by Cookaholic Wife
• Vietnamese-Style Meatballs with Rice Noodles (Instant Pot) by Karen's Kitchen Stories

Fruity Birthday Cake#SundayFunday

This is my hubby birthday cake. A Sponge Cake with tinned fruit cocktail and mango chocolate ganache. A soft and delicious birthday cake. This is a fatless sponge cake, contains no butter or oil.

Ingredients 
2 Large Eggs 
50 Grams All Purpose Flour 
50 Grams Caster Sugar 
½ Teaspoon Vanilla Essence 
½ Teaspoon Baking Powder 
For Assembling The Cake  
1 Tin Fruit Cocktail 
1 Cup Whipping Cream  
For The Mango Ganache 
100 Grams Mango Chocolate 
100 Grams Heavy Cream

Method

Beat eggs and sugar till light, fluffy, it should triple in volume and become pale in color. Now add essence and lightly mix it.
Add in the sieved flour and baking powder, gently fold in the egg mixture with a spatula lightly.
Spread mixture in 6" loose bottom pan that is well greased and lined the base with parchment paper.

Bake in a pre heated oven for 20 - 25 minutes on 180°C or until a skewer comes out clean. Cool the cake overnight.

For Assembling The Cake

Open the fruit cocktail tin and strain the fruit in a strainer till all the syrup is drained. Keep the water and fruits aside in seperate bowls.

Whip the cream till stiff peaks are formed. Keep this in the refrigerator till ready to use.

Melt the mango chocolate and cream, whisk it well, pour this in the piping bag. Keep this aside.

Slice the cake into two parts.

Take one part and brush the top with fruit cocktail syrup. Pipe the whipped cream and evenly spread it with a offset knife. Drizzle little of the mango ganache and top it with fruit cocktail. Now place the other part of the cake on top. 

Lightly press it and again moisten the top with fruit cocktail syrup. Pipe the cake top and sides with the whipped cream. Drizzle the mango ganache on top and the sides of the cake. Pipe flowers and press in edible colored beads. Refrigerate it for at least 2 hours.

Slice and Enjoy!! 
Labels: Birthday cake, Fruit Cocktail, Sunday Funday, Cakes

Sunday Funday

A Midsummer Night's Dream:

Faerie Recipes as a Tribute to Oberon & Titania

• • • • • Blueberry Lavender Mini Cheesecakes by Making Miracles
        • Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
        • Butterfly Cupcakes by Amy's Cooking Adventures
        • Chocolate Pixies by Food Lust People Love
        • Fruity Birthday Cake by Sneha's Recipe
        • Magical Cookie Bars by A Day in the Life on the Farm 
        • Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
        • Pixie Stix Candy Straws by Palatable Pastime 

Healthy Lauki/Bottle Gourd Soup#Soupswappers

Light and healthy bottle gourd/lauki soup with less spices, a simple soup to enjoy! I had some stems of broccoli, which I did not want to throw away used it in this soup. It added a beautiful flavor to the soup.

Ingredients
2 Cups Lauki/Bottle Gourd -peeled and chopped 
1 Small Onion - chopped
1" Piece Ginger
1 Green Chilly - cut into 2 bits
Few Stems of Broccoli - optional
3 Cloves
1 Teaspoon Oil
1 Vegetable Seasoning Cube
Salt to taste
For the Seasoning
1 Teaspoon Desi Ghee/Butter
A Dash of Black pepper powder


Method

In a pressure cooker, heat oil, add onions, ginger, cloves, green chilly, bottle gourd and broccoli stems, sauté on medium high for 2 minutes.
Add water to cover the vegetables and cook on high pressure for one whistle.
Once the pressure cooker has cooled, drain the cooked vegetables and remove the cloves, ginger and green chilly pieces and reserve the broth.

Blend the remaining drained vegetables to a fine paste and transfer to a saucepan along with the strained broth.
Add salt to taste along with a small cube of veg seasoning.
Mix well, bring to a boil and reduce flame to low. Simmer for about 5 to 7 minutes.

Meanwhile, prepare the Seasoning.
Heat desi ghee in a small saucepan and once melted, add pepper powder and fry for a few seconds.

Spoon the soup into the bowl and drizzle the pepper seasoning on top!!
Serve hot, light and soothing lauki or bottle gourd soup with toasted bread on the side.

Enjoy!!

Labels: Soup, Soup Swappers, Lauki, Broccoli, Healthy, Gluten free, Vegetarian

For this month's Soup Swappers event the theme is "Favorite Soups For Father's Day" and our host is Camilla of Culinary Adventures with Camilla .    

• Corn Chowder A Day in the Life on the Farm
• Dad's Chicken and Rice Soup by Making Miracles
• Healthy Lauki/Bottle Gourd Soup by Sneha's Recipe
• Simple Tomato Soup by Magical Ingredients
• The 'If-I-Have-To-Pick-A-Favorite-Soup' Clam Chowder by Culinary Adventures with Camilla
• Traditional Irish Stew by Karen's Kitchen Stories

Prawn & Onion Stir Fry#FishFriday

It’s a great dish if you want to rustle up something on the spur of the moment. Just defrost the prawns and rest of the preparation is done in 10 minutes.

Serves 2
Ingredients 

250 Grams Prawns - I used frozen
1 Small Capsicum - sliced
2 Large Onions - sliced
1 Small Potato - sliced into roundels
3 Green Chillies - de seeded & slit
1 Teaspoon Red Chilly Powder  
½ Teaspoon Garam Masala Powder 
¼ Teaspoon Turmeric Powder  
Salt To Taste  
2 -3 Tablespoons Oil

Method

Heat oil in a pan add onions, green chillies, and fry till the onions are translucent and soft. Add all the spice powders and sliced potato, fry for a minute or two. Let the potato cook till they are done but firm. Add in the prawns and sauté to coat the prawns with the spices, add salt to taste, capsicum and let the prawns cook till done for about 4 -5 minutes only. Garnish with coriander leaves and a dash of lemon juice. This goes really well with chapattis, paratha or with dal and rice. 

Enjoy!!  

Labels: Seafood/Fish, Stir Fry, Prawns, Serves Two, Side Dish, Fish Friday

• 
  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.
Fish Friday June 2020 -Canned , Frozen or Pouched Seafood 

• Culinary Adventures with Camilla is plating an Ensalada de Atún y Pimientos
• A Day in the Life on the Farm is serving up Linguini with White Beans and Tuna 
• Sneha's Recipe cooked up Prawn and Onion Stir Fry
• Food Lust People Love made some Red Pesto Linguine 
• Palatable Pastime is giving us a Tea Room Tuna Salad Plate
• Karen's Kitchen Stories is ladling out a Smoked Salmon Bisque 
• Making Miracles shares her recipe for  Tuna Patties