Grilled Cauliflower Tikka Masala#SundayFunday

This dish is so delicious and creamy, you will love this dish.

For this recipe if have used mustard oil, this oil gives a delicious and nutty flavor to the dish. Mustard oil is also a healthy oil. Once you acquire a taste of the oil you will love using it in cooking. Do try this recipe with this oil. I have made the gravy thick to enjoy it with chapatti, if you want to have with steamed rice then add more hot water and adjust the gravy consistency accordingly. This crowd-pleaser of a dish for vegetarians, a perfect, warming bowl of comfort food.

Serves 4 - 5
Ingredients
1 Medium Head Cauliflower - cut into florets
1 Teaspoon Sea Salt
For The Cauliflower Marination
150 Grams Yogurt -whisked
½ Teaspoon Sea Salt
¼ Teaspoon Black Salt
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 Tikka Masala Gravy
1 Medium Onion - chopped
3 Cloves Garlic - chopped
1" Piece Ginger - chopped
2 Medium Tomatoes - blanche & peeled
2 Tablespoon Mustard Oil
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
2 Teaspoons Coriander Powder
½ Teaspoon Garam Masala Powder
¼ Cup Yogurt
½ Teaspoon Sea Salt
½ Teaspoon Sugar
For Garnishing
Coriander Leaves
¼ Cup Fresh Cream

Method
For The Cauliflower/Gobi Florets

In a large pot or kadhai, pour water add a teaspoon of salt bring it to a boil. Once the water comes to a rapid boil, add the cauliflower floret. Bring this to a boil and switch off the flame. Drain the water and let it cool down completely.

For The Cauliflower Marination

In a large mixing bowl combine, all the given ingredients to a smooth mixture, add in the cooled cauliflower florets, mix well. Set it aside for 30 minutes. 
In the mean time let's prepare the gravy

In a large pan / kadai, heat mustard oil, when it comes to a smoking point, switch off the flame let is cool for a minute or two. Now switch on the flame and fry the chopped onions, ginger and garlic till it just starts to turn golden, add the blanched and chopped tomato, sauté it for 2 minutes. Switch off the flame and let it cool.
Let's get back to the cauliflower

Heat the oven to 200°C, with both the elements on. Arrange the marinated cauliflower in a lined tray. Do not add the marinade, keep this aside, we will use it in the gravy.
Place the tray in the oven and let it grill for 15 minutes.  

After 15 minutes, remove the tray out and turn the sides of the florets. Turn the oven setting to grill only and place the tray on the top rack and grill it for 10 minutes, half way through change the sides of the tray.    

They will be slightly charred see pic.

Back To The Gravy

In blender jar add the sautéed onion and tomato along with the oil, all the given spices and yogurt, grind this to a fine paste.
Pour this back into the same kadai without adding any oil.
Wash the blender jar with little water, pour this also into the kadai. Add the all the remaining cauliflower marinade and wash that bowl too with little water. Add another cup of water and mix all this well, add salt and sugar and give it good mix. Now switch on the flame and on medium high flame stir it continuously till the gravy comes to a rolling boil. Once it comes to a rolling boil, cover with a lid and reduce the flame to low and let it simmer till oil surfaces.   

Once the oil surfaces our gravy is done. Now add the garam masala, crushed kasuri methi, cream and give it good mix, let is simmer for a minutes. Switch off the flame add the grilled cauliflower florets and mix. Serve hot garnished with coriander leaves and a drizzle of cream.

Enjoy with chapatti or naans.

Enjoy super delicious, finger licking Cauliflower Tikka Masala.

Labels: Cauliflower, Grilled, Gluten free, Main course, Indian, Sunday Funday, Oven Roasted, Vegetarian

Sunday Funday

Fire Up the Grill!

• Old Bay Pork Chops by Amy's Cooking Adventures
• Mesquite Grilling Marinade by Palatable Pastime
• Grilled Cauliflower Tikka Masala by Sneha's Recipe
• Smoky Turkey Burgers by A Day in the Life on the Farm

Beef Mince / Kheema With Vindaloo Masala#Improv

This has a fiery hot color and it tastes awesome. Mouthwatering and delicious, a recipe you must try. This is my mother's recipe, an East Indian dish.

Ingredients
¼ kg Beef Mince
2 Medium Onions - finely chopped
1 Large Tomato - blanched and skinned
1 Large Potato - cubed - optional
Finely Chopped Coriander Leaves for garnishing
3 Tablespoons Oil
Grind To Paste With Vinegar
3 Kashmir Chilies
3 Bedki Chillies
8 Cloves Garlic
1"Piece Ginger
½ Teaspoon Cumin seeds
¼ Teaspoon Turmeric powder

Method

Boil the kashmiri and bedki chillies in sufficient water with a tablespoon of vinegar, till they softened. Cool. Fish out the chillies and then grind with a rest of the ingredients with a tablespoon of vinegar to a fine paste. Add more water from the boiled chillies if necessary and grind to a thick paste. When this is finely ground add the tomato and grind this too along with masala. Keep this aside.

Heat oil in a vessel / pot and add chopped onions. Fry well add the tomato puree fry well add the masala paste and fry for a few minutes more.
Add mince and salt to taste, fry for 2 minutes then add the cubed potatoes with a cup of water and bring this to a boil. Cover and let it cook for 15 to 20 minutes or till done. If there is excess gravy then cook it without the lid till it is saucy. This is thick gravy dish. 

Garnish with chopped fresh coriander. enjoy this with Brun Pav or chapatis takes super yum !! 
Labels: Beef, Mince, Improv Cooking Challenge, East Indian, Main course, Vindaloo Masala

For May 2023 in Improv Cooking Challenge the theme is - Meat & Potatoes

Beef Mince / Kheema With Vindaloo Masala from Sneha's Recipe
Smoked Sausage and Potato Skillet from A Day in the Life on the Farm
Potatoes Stroganoff from Palatable Pastime

Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce#EatTheWorld

Hilachas is a popular Guatemalan dish made of cooked and shredded beef and it's simmered in a mildly spiced tomatillo sauce. This is usually enjoyed with it with a side of rice or fresh corn tortillas for a meal. This taste so good that you will enjoy it do try it and adjust the spice level according to your taste.

Serves 4
Ingredients
To Cook The Beef 
500 Gram Beef Steak - cut into slices
1 Cup Water
1 Onion
2 Cloves Garlic
1 Bay Leaf
1 Medium Ripe Tomato
Half Of A Small Onion
¼ Teaspoon Salt
Other Ingredients
1 Tablespoons Oil
3 Medium Ripe & Firm Tomatoes
3 Green Tomatoes/ Tomatillos
1 Green Pepper
3 Dried Red Chillies - deseeded or Guajillo chilies
Salt & Pepper, to taste
1 Medium Potato - peeled and chopped
2 Medium Carrots - peeled and chopped
¼ Cup Chopped Coriander / Cilantro 

Method

Place the beef, garlic, half of a small onion, cut the tomato into two and one cup water and salt in a large pressure cooker ( if you are using a saucepan then add more water accordingly to cook) and cook until the beef is very tender.
Remove the beef to a bowl, reserving the broth. When cool enough to handle, shred the beef with your fingers and set aside.
When cooled puree the broth and set aside.

Roast the green pepper, onion, tomato and tomatillos. When cooled remove the skin and puree along with dried red chillies and keep aside.

Heat the oil in a large pot over medium flame. Add the potatoes and chopped carrot sauté for a minute on medium high flame. Then add tomatillos puree and the shredded beef and the pureed the broth season with salt and pepper. Simmer for about 15 minutes.

Simmer and cook until the potatoes and carrots are cooked through, about 15-20 minutes or until the sauce thickens.

When done then add in the chopped coriander, adjust seasoning. 

Serve hot with corn tortillas or steamed rice.

Labels: Beef, Guatemala, Onion, Green Tomato, Peppers, Roasted Tomato, Main course, Eat the World   

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

Check out all the wonderful Guatemalan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

 

Amy’s Cooking Adventures: Fiambre (Guatemalan Salad)

A Day in the Life on the Farm: Pepian de Pollo  

Sneha’s Recipe: Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce

Homemade English Muffins#BreadBakers

I am big fan of English Muffins, can have these for breakfast, lunch and dinner. During my stay in UK, enjoyed these muffins, toasted and buttered, in sandwiches, French toast, eggs benedict, sometimes just slathered with jam, these became my favorite. These were on my to do list for a long time. They turned out so beautiful that my hubby felt that these are bought from the bakery. 

To make these muffins have used sprouted whole wheat flour , bread flour and all purpose flour. You can make these with only all purpose flour or bread flour. It's just that I, like experimenting with different flours, but the result was excellent, these we so..oo.. good, enjoyed making these muffins and eating it too.

Makes 6
Ingredients
100 Grams All Purpose Flour
190 Grams Bread Flour
10 Grams Sprouted Whole Wheat Flour
8 Grams Granulated Sugar
1 Teaspoon Sea Salt
7 Grams Instant Yeast
1 Egg
155 Grams Milk
15 Grams Salted Butter - softened
Cornmeal as required

Method
In bowl sieve all the flours and keep aside.

In a another large bowl, add, the yeast, sugar, butter, salt, milk and egg, mix these well and keep it aside for 5 to 7 minutes till the yeast starts to froth. Tip in the flour and knead to form a soft smooth dough. Take this dough on work surface and knead it for 10 minutes stretching and folding the dough till turns super soft, elastic and passes the window pane test (If you can stretch the dough spread between your fingers and thumbs apart, stretching the dough into a thin translucent membrane (i.e. a windowpane), without it breaking, that means the gluten is well-developed and your dough is ready to rise. From the dough into smooth ball. Grease the bowl with little oil and lightly oil the dough ball. 

Cling wrap the bowl and keep to rise till it doubles in volume.

Once it rises double in volume, deflate the dough, lightly press it into round circle and divide it into 6 equal parts. 

Roll each part into a smooth ball and again cover it with a damp cloth and let it rest for 15 minutes.

After 15 minutes, dust the work surface with corn meal and take one ball, place it on the cornmeal and lightly flatten it into circle, sprinkle little cornmeal on top by lightly pressing it on to the surface top.

Place these on a tray sprinkled with a little cornmeal. Cover and let it rise for 30 minutes or more the depending on the room temperature, until they puff up or nearly double in size.

Heat a non stick pan on low flame, oil the pan with 2 drops of oil and then wipe it clean with a paper towel. Place one or two muffins on it( depending on the size of the pan) and let it cook on one side for 7 - 8 minutes.

Then flip it with a spatula and let it cook the other side for another 8 minutes or till they are golden brown on both sides.

Remove them on to basket lined with parchment paper and let them cool.

To slice them use a fork, by piercing it all around they get sliced excellently without tearing.

Slathered it with butter and then toasted it on a non stick pan and made sandwiches for us for dinner.

My Notes

You can bake these English Muffins in large quantity since they freeze very well. 

Labels: Bread, Bread Bakers, United Kingdom, Breakfast, Homemade, Healthy

Welcome to Bread Bakers! This month, our theme is BBQ Breads.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

And don’t forget to check out all the amazing breads baked by our talented bakers ~  

• Food Lust People Love: Cheesy Skillet Cornbread 
• Passion Kneaded: Hamburger Potato Buns
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Sneha’s Recipe: Homemade English Muffins
• A Messy Kitchen: Sweet Corn Muffins 
• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread 
• Palatable Pastime: Traeger Bacon Cornbread  

Spicy Fried Chicken Wings In Gochujang Sauce#SundayFunday

Korean chicken wings are spicy, savory and crispy just fantastic and delicious finger food. Gochugaru is a red crushed chili. It’s not super hot but mildly spiced . This Gochujang paste is versatile and can be used in many other dishes.
Ingredients
For Chicken Wings Marination 

Frist Marination
15 Chicken wings (with skin)
Salt to taste
1 Large Egg
½ Teaspoon Vinegar
½ Cup Cornstarch
2 Tablespoons Gluten Free Bread flour
1 Teaspoon White Sesame Seeds
For Coating Chicken Wings
1 Cup Gluten Free flour
Salt to taste
Oil for deep frying
For The Sauce
1 Tablespoon Sesame Oil
4 - 5 Tablespoons Heaped Gochujang
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Tender Coriander Stems- chopped
1 Teaspoons White Sesame Seeds
2 -3 Tablespoons Water
Fried Chicken Wings
For Garnish
Chopped Spring Onion White and green into big bites Coriander Leaves
White sesame seeds

Method

Remove the non fleshy part of the chicken wings and reserve to make soup broth
Wash and pat dry the chicken wings.
First Marination

If you are marinating the wings overnight then add only salt, egg and vinegar mix well. Then before frying add rest ingredients and deep fry. I kept it overnight
In a bowl add the chicken wings and all the given ingredients, mix well. Cling wrap and refrigerate it for at least an hour.

For Frying

In the Gluten free flour add the salt mix well. Take each chicken wing and dredge it in flour and then fry in hot oil. Do not touch the wings for 10 minutes or until the chicken coating is hard, flip and cook for another 5 minutes. Remove and these have to refried or else they will not cook. Let these cool. Then again heat the oil on high flame and refry all the chicken wings till light golden brown, crisp and cooked till full done, for 5 to 7 minutes.
For The Sauce

In a large pot/kadai heat sesame oil add all the ingredients and cook stirring till it starts to thicken for 3 -4 minutes and oil surfaces. Now add the fried wings and sesame seeds and toss well . Garnish with the given ingredients. Serve .. Enjoy a perfect party appetizer.

Labels: Chicken Wings, Spicy, Appetizer, Sunday Funday, Gochujang, Korea, Asian Cuisine 

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings