Mustard Greens dal

Ingredients:

Potato Kurma

Ingredients:

Potato : 2lbs (peeled & boiled)
Onion : 1 medium finely cut
Tomato : 1 medium size finely cut
Ginger-garlic paste: 1 spn
Chilli powder : 1 spn
Dhania powder : 3/4 spn
Salt : 1 spn
Turmeric : 1 tsp
Yogurt : 1/2 cup
Green chillies : 4 (cut length wise)
Cilantro : hand ful finely cut
Garam masala : a pinch
Oil: 3 spn

Method:

1. Heat oil in a pan.
2. Add onion, ginger-garlic paste. Saute until oil oozes out.
3. Add tomato. Cook until raw smell leaves.
4. Add diced(cooked & peeled) potatao.
5. Add chilli, dhania, turmeric and salt. Mix well.
6. Whisk yogurt well and add it to the potato mixture. Mix well.
7. Add some water if the mixture is too thick.
8. Cook for 5 min in lower flame.
9. Add cilantro, garam masala, green chillies. Mix well and cook for 2 min.
19. Switch off the stove and take the kurma to the serving bow.

Baingan Kadi

Ingredients:

Indian egg plant : 6 cut length wise
Oil : 2 spn
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Cumin seeds : 1 tsp
Curry leaves : 4 tiwgs
Asafoetida : 1/2 tsp
Salt:  to taste
Yogurt : 2 cups
Rice flour : 1 tbsp
Turmeric powder: 1 tsp
Red chilli powder : 3/4 spn
Coriander powder : 1/2 spn
Ginger-garlic paste : 1 Spn
Clove : 4
Cinnamon : 1/4 inch
Cilantro : 1/2 cup

Method:

1. Make a paste of ginger-garlic, clove, cinnamon.
2. Mix together ginger-garlic mixture, yogurt, rice flour, salt, turmeric, chilli powder, coriander powder and enough water to make the yogurt thin in consistency.
3. Set aside.
4. Heat oil in a pan.
5. Add brinjals and saute it. Add a pinch of salt while sauting. Ensure that brinjal still holds the shape.
6. Take them into bowl.
7. In the same pan, add oil.
8. Add mustard, fenu greek, cumin seeds.
9. Add hing and curry leaves.
10. Add yogurt mixture to the above stuff.
11. Cook till kadi thickens.
12. Add egg plant and bring kadi to boil.
13. Garnish with cilantro. Switch off the stove and take it to a serving bowl.

Tips:

Substitute egg plant with drum stick/bhendi...

Vankaya pappu

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
green chillies : 7
Turmeric : 1 tsp
Chinese egg plant : 1 large
Onion : 1 small size finely cut

Seasoning :

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful


Method :

1. Wash chinese egg plant well and cut it into large pieces.
2. Heat 1 spoon of oil in a pan. Add cut onion, tomato, green chillies, egg plant and saute this.
3. Wash dal thrice add enough water to it.
4. Let it soak for 30 min. You can avoid this step if you are in hurry.
5. Add fried mixture, cumin seeds, methi powder, tamarind extract,turmeric and salt.
6. Pressure cook for 3 whistles or until dal is well cooked.
7. Heat oil in a pan.
8. Add mustard seeds. Let it pop.
9. Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
10.Add finely cut cilantro.
11.Transfer dal to this pan. Mix well and let it cook for few min.
12.Switch off the stove and transfer to a bowl.

Sorakaya Curry

Ingredients:

Lauki/sorakaaya : 1 small size
Oil : 2 spoons
Onion : 1 small size
ginger & garlic paste: 1 spoon
Green chillies : 4
Cilantro : 1/4 cup
Curry leaves : hand ful
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Water : 1 cup


Method :

1. Peel lauki and cut into pieces.
2. Heat oil in a pan.
3. Add mustard seeds. Let it pop.
4. Add cumin seeds. Let it splutter.
5. Add curry leaves, urad dal. Let it turn brown.
6. Add green chillies, ginger-garlic paste and onion. Saute it.
7. Add lauki and salt.
8. Mix well.
9. Close the lid and cook till the lauki reduces in size.
10.Add water and let it cook until gravy thickens.
11.Add cilantro.
12.Switch off the stove and let it cool.

Alu Saagu

This saagu goes very well with chapati or dosa. When I was a kid, I use to call it as 'bombay chutney'.. No idea why???? I don't think this method is adapted from Bombay.. or may be it is ... ;-)).. I will have to check with my mom when I call her.....

You can prepare this saagu either too thick or too thin. It really depends on your taste. Hope you enjoy the combination of chapati/puri with Alu Saagu.. Do drop in comments if you like it !!!
 

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Green Chillies : 8
Salt : to taste
Green chillies : 5
Crushed garlic : 2 cloves
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Turmeric : 1 tsp
Dhalia powder/besan : 1/4 cup

Method :

Wash potatoes and pressure cook until they cook well. Once done, let it cool for sometime. Then, remove the skin and mash them well.

Heat oil in a pan.

Add mustard, cumin seeds. Let it pop.

Add chana, urad dal. Let it turn brown.

Add curry leaves.

Add onion, green chillies, turmeric and saute it.

Add mashed potato and mix well. Cook for few min.

Add salt.
Add 1 cup of water and let it cook 2 more min.
Now, add besan/dhalia powder. Mix well.
Cook well until the gravy thickens.

Just before switching off the stove, add crushed garlic and cilantro.

Mix well. Cook for 2 min. Switch off the stove.

Cucumber Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Diced cucumber: 1medium size
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Peel cucumber and dice it.

Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add diced cucumber, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro. Saute it.
Transfer dal to the pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Methi Mutter Malai

Ingredients:

Green peas - 200 g
chopped onion - 1 medium size
chopped tomatos - 2 medium size
turmeric - 1tsp
chilli powder - 1 spoon
cumin powder - 1/4 tsp
coriander powder - 3/4 spoon
ginger garlic paste - 1 spoon
broken cashew nuts - hand ful
oil - 3 spoons
salt - to taste
green chillies - chopped - 3
cumin seeds - 1/4 tsp
coriandar leaves - to garnish
kastooori methi - 4 spoons crushed
fresh cream - for garnish
whole garam masala (clove, cinnamon, elachi,) - 2 each

Method:

Heat 1 spoon of oil in a pan.
Add broken cashew. slightly saute them
Add chopped onions. add salt.
Add turmeric & ginger, garlic paste
Add chopped tomatoes.
Cook for few min.
Make a paste of this fried stuff in a blender.

Add remaining some oil to the same pan.
Add whole garam masala. Fry till brown.
Add cumin seeds. Let it splutter.
Add blended puree.
Add water to the sauce.
Add chopped green chillies (optional)
Add cumin & coriander powder.
Add chilli powder
Bring above mixture for a boil and cook for 15 min.
Add kastoori methi powder (crush with hands)
Add green peas
Add chopped coriander
Add fresh cream. simmer it for few min and dish is ready

Moong Dal Curry

Ingredients:

Moong dal : 1 cup (rice cooker cup measurement)
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Chilli powder : 3/4 spoon

Salt : 3/4 spoon
Turmeric: 1/2 tsp
Dhania powder : 3/4 spoon
Cilantro : to garnish

Masala:

Green chillies :2
Clove : 1
Cinnamon: 1/2 inch
Star Anise : 1
Fresh coconut : 1/4 cup (cut into small pieces)
Ginger : 1/4 inch
Garlic : 2
Tomato : 1 medium size finely cut
Onion : 1 medium size finely cut

Method: 

Grind all the items listed under masala by adding very little water if required.

Soak moong dal at least for six hours. Wash well and drain the water.

Heat oil in a pressure cooker.
Add mustard seeds. Let it pop.
Add cumin seeds, let it splutter.
Add masala, salt, dhania, chilli powder and turmeric. Mix well.
Cook until the masala mixture leaves the sides of the pan.
Add moong dal and required water for gravy and mix well.
Close the lid and let it cook until you hear 1 whistle. Switch off the stove.
Wait until the pressure releases and open the lid.
Garnish with cilantro.

Note:  Moong should not be over cooked.

Stuffed Bitter Melon

Ingredients:

Mustard seeds - 1/4 tsp
Chilli powder : 1 spoon
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 spoon
oil- 1 tbsp
Salt - 3/4 tsp
Amchur powder: 2 spoons

Crushed garlic - 2
Cilantro - 3 strings

Dry roast and powder below items(quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Coconut powder

Dhalia

Preparing the bitter melon:

Bitter melon : 6 small size


Boil bitter melon in open pan until it cooks. Make sure bitter melon does not become too soft.
Slit the bitter melon  length wise and remove seeds. Save the seeds for stuffing.

Preparing the stuffing:


Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add onion. Saute them until raw smell goes
While the onion is frying, grind the items specified under dry roast into coarse powder.
Add the 1/2 cup of coarse powder, salt, amchur, chilli, dhania powder, turmeric, crushed garlic and finely cut cilantro.
Mix well. Add the bitter melon seeds.
Cook on slow flame until stuffing becomes dry powder.
Let the stuffing cool.

Cooking stuffed bitter melon:

Stuff the above mixture into slit bitter melon and try to close the slit by pressing the bitter melon gently with your hand. Or you can tie this with cotton thread as well.
Heat remaining oil in a pan and gently place bitter melon next to each other.
Close the lid and cook on low flame.
After 10 min, gently turn them into other side.
Cook well and you see a nice brown color on each side of bitter melon.

Spinach Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Spinach ; 1 bunch
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Wash spinach well and cut the leaves.

Heat 1 spoon of oil in a pan. Add cut spinach and saute this.
Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add fried spinach, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro and onion. Saute it.
Transfer dal to this pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Chole

Ingredients:

Chick peas : 1 cup
Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spn
Salt : 1 spn
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Oil : 3 spoon

Method:

Soak the chick peas over night if using dry ones. If used canned chick peas, wash well twice in the water.
Pressure cook chick peas with little salt for 2 whistles or until cooked well.
Mean while saute onion and tomato in a pan. There is no need to add oil.

Grind onion, tomato, ginger-garlic paste, coconut, salt, dhania, chilli and turmeric by adding little water.
heat oil in a pan.
Add masala paste and let it cook for 5 min or until raw smell goes.
Add cooked chick peas to the masala.
Add 1-2 cups of water to make the gravy.
Let it boil and switch off the stove.
Garnish with cilantro

Tip:

Substitute roasted coconut powder instead of fresh coconut.

Aloo Palak

Ingredients:

Spinach : 2 bags

Green chillies : 5

Garlic : 3 cloves

Oil : 4 spoons

Potatoes : 2 (boiled & diced)

Onion : 1 medium finely cut

Tomato : 1 medium finely cut

Clove: 2

Cinnamon : 1 inch

Star Anise: 2

Yogurt : 3tbsps

Cashew powder : 1 tbsp (roasted & powdered)

Dhania powder : 1 spoon

Chilli powder : 1/2 spoon

Cumin powder : 1tsp

Kasoor methi powder : 2 spoons 

Salt : 2 taste

Fresh cream : 3 tsp (optional)

Method :

Heat 2 spoons of oil in a pan.

Add green chillies, garlic and cut spinach. Saute it well.

Switch off the stove and let it cool.

Grind the spinach mixture to a smooth paste. Add very little water if required while grinding.

Heat remaining oil in the same pan.

Add clove, cinnamon, star anise. Let it splutter.

Add finely cut onion and tomato. Saute it. This mixture should be cooked very well.

Add spinach paste and mix well. Add dhania powder, cumin powder, salt and chilli powder (if required).

Cook for few more min.

Add yogurt, cashew powder, aloo and kasoor methi (crush between palms and then add).

Mix well and let it cook for few min. Add water if required. 

Ensure that very less water is added. Palak should not be running like a river. It should be thick in consistency.

Switch off the stove once the required consistency is reached. Switch off the stove.

Garnish with fresh cream.

Goes well with fried rice/biryani, roti or naans.

Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Green chillies : 6
Turmeric : 1 tsp

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful
Onion : 1 small size finely cut (optional)

Method :

Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add cumin seeds, methi powder, tamarind extract, green chillies, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro and onion. Saute it.
Transfer dal to this pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Guthi Vankaaya Curry

Ingredients:

for Masala:

Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spoon
Salt : 1 spoon
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Peanut powder : 1tbsp
Sesame powder (roasted) :2 spoons
Cumin powder (roasted): 1 spoon
Methi powder (roasted) : 1/4 tsp
Tamarind extract : 1/2 tbsp

Cook tomato and onion in water. Let it cool.
Blend all the above ingredients with very little water until smooth.

Seasoning :

Oil : 3 spoons
Mustard seeds : 1/2 spoon
Onion :1 small size finely cut
Tomato : 1 medium finely cut
Curry leaves : 2 twigs
Indian egg plant/brinjal : 6 in number

Method:

Wash brinjal and cut the stem. make a slit to the brinjal like this '+'. (You can keep the stem and make the slit other side of brinjal). Keep it in the water to prevent them in turning to brown color.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add curry leaves, onion, tomato. Saute it for few min.
Add cut brinjal and close the lid. Cook until its half done.
Add ground masala. Mix well. Close the lid.
Cook until the masala mixture leaves the sides of the pan.
Add water to prepare for the water. (Add water to make the gravy either thick/thin in consistency).
Cook until the brinjals are cooked well. Switch of the stove.
garnish with cilantro.

Tip : Roasted dry coconut powder can be substituted for fresh coconut.

Rajma

Ingredients:

Red beans : 1 cups
Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spn
Salt : 1 spn
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Oil : 3 spoon

Method:

Soak the red beans over night.
Pressure cook red beans with little salt for 2 whistles.
Mean while cook onion and tomato in water.
Let the onion and tomato cool. Remove tomato skin.
Grind onion, tomato, ginger-garlic paste, coconut, salt, dhania, chilli and turmeric by adding little water.
heat oil in a pan.
Add masala paste and let it cook for 5 min or until raw smell goes.
Add red beans to the masala.
Add 1-2 cups of water to make the gravy.
Let it boil and switch off the stove.
Garnish with cilantro

Note: if you look at recipe picture above, you will see more gravy than rajma. thats because I let the stove on for 3 whistles and 90% of rajma became mushy. :-((. So, I took all thge mushy rajma and added to the masala while blending. but the taste is really good.. You can follow this step as well to make rajma.

Tip:
Substitute roasted coconut powder instead of fresh coconut.

Vankaya mudda kura

Dry roast (quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Fenugreek seeds

Ingredients:

Mustard seeds - 1/4 tsp
Green chillies - 6
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 tsp
oil- 3 tsp
Salt - 3/4 tsp
Chinese egg plant - 4
Crushed garlic - 2
Cilantro - 3 strings
Water - 1/4 cup

Method:

Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add green chillies and onion. Saute them until raw smell goes
While the onion& chillies are frying, grind the items specified under dry roast into coarse powder.
Cut chinese egg plant into 3 inches and make a slit in between to look evenly
Add egg plant now along with salt and turmeric. Close the lid and cook them under very low flame.
Once the eggplant is half cooked, sprinkle coarse powder that you just powdered (you can grind the powder ahead of time to save time) .
Mix the egg plant properly to coat the powder to all the veggies.
Sprinkle 1/4 cup of water to cook well. Close the lid
This should be done in 10 -15 when cooked under very low flame.
Before turning off the flame, sprinkle crushed garlic and finely cut cilantro and cook for another 2 min .

Vegetable Jalfrezi – Indian Stirfry (source: www.showmethecurry.com)

Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4-5

Ingredients:

Medium pot of water
Salt – 1 tsp
Turmeric Powder – 1/4 tsp
Cauliflower – 3 cups, cut into bite size florets
Carrots – 1/2 cup,
choppedOil – 1 Tbsp
Onion – 1/2 medium,
choppedGinger – 1 tsp,
mincedGarlic – 2 tsp,
mincedTomato Sauce – 1/2 cup (4 oz)
Bell Pepper – 1/2, chopped into bite size pieces
Frozen Green Peas – 1/2 cup, thawed
Salt – to taste
Whole Coriander Seeds – 2 Tbsp,
dry roasted and powderedGaram Masala – 1 tsp
Red Chili Powder – optional and to taste
Tomato – 1 small, deseeded and chopped
Lemon/Lime Juice – to taste

Method:

1. Bring pot of water to a boil and add Salt and Turmeric Powder.
2. Add Cauliflower and Carrots and boil for 3 minutes.
3. Strain the Cauliflower and Carrots and drop them into a bowl of ice and water to stop the cooking.
4. Drain and keep aside after 1-2 minutes.
5. In a non-stick skillet or pan, heat 1 Tbsp Oil.
6. Add Onions and cook 2-3 minutes until light golden.
7. Add Ginger and Garlic and saute for 1 minute.
8. Add Tomato Sauce and cook until the oil separates.
9. Add Bell Pepper and Green Peas and cook for 2-3 minutes.
10. Add Cauliflower and Carrots, Salt, Powdered Coriander, Garam Masala and optional Red Chili Powder. Mix well and cook until veggies are tender but not mushy.
11. Sprinkle a little water over the veggies occasionally to provide moisture so that the dry spices do not burn.
12. Add Tomato and mix. Cook for 1-2 minutes.
13. Sprinkle Lemon/Lime Juice and mix.
14. Serve hot with roti, chapati or naan.

Brussel Sprouts Subzi (Source : www.showmethecurry.com)

Prep Time: 15 min
Cook Time: 20-25 min
Serves: 4

Ingredients:

Brussel Sprouts – 1 lb (approx 500 gm),
quarteredOil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Urad Daal – 1 tsp
Asafoetida – 1/4 tsp
Turmeric – 1/4 tsp
Curry Leaves – few
Onion – 1 small (approx 150 g), finely chopped
Tomatoes – 1 med. ( approx 100g), chopped
Sambar Powder – 2 tsp
Salt – to taste
Tomato Sauce – 1/2 cup / 4 oz / 115g
Tamarind Paste – 1/2 tsp
Red Chili Powder – to taste

Method:

1. Heat Oil in a medium size pan on medium heat.
2. Once hot, add the Mustard Seeds and allow them to pop.
3. Add in Fenugreek Seeds and Urad Daal, mix and let the daal turn light golden in color.
4. Add in Asafoetida, Turmeric Powder, Curry Leaves and mix.
5. Right after that add in the Onions and Tomatoes and allow them to soften a bit.
6. Once they are soft, add in the Salt, Red Chili Powder and Sambar Powder and mix.
7. Add in the Tomato Sauce and the Tamarind Paste and allow it to come to a boil.
8. At this time you can also do the taste test.
9. Once the taste test is done, add in the Brussel Sprouts and mix well but gently.
10. Cover and allow them to cook stirring periodically.
11. While stirring if you feel that they are drying up and burning, sprinkle some water, mix, cover and cook.
12. The total cooking time varies because of the size of the pieces or the crop, it may take between 12- 20 minutes to cook.13. Once done, take off the flame and serve hot.

Tip:

1. Try to buy same size sprouts (goes for vegetable) so that there is even cooking.
2. Remove a layer of leaves from the top and wash before cutting.

Tandoori Cauliflower (source : www.showmethecurry.com)

Ingredients:

Cauliflower – 1, medium size
Marinade:
Yogurt – 1 cup
Ginger-Garlic Paste – 2 tbsp
(Rajah)Tandoori Masala – 2 tbsp
Salt – to taste
Turmeric Powder – 1/4 tsp
Paprika - 1/4 tsp
Oil - 1 tbsp

Garnish:

Onions – 2 medium,
sliced Oil – 1 tbsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Tomato - 1 cup, pureed
Red Chili Powder – 1/4 tsp or to taste
Green Chilies – to taste, finely chopped (optional)
Salt – to taste
Mango Powder – 1 tsp (optional)
Cilantro - few sprigs, finely chopped

Method:

Hang the yogurt in a muslin/cotton cloth for about 30-40minutes.
Trim the Cauliflower and take off the leaves and excess stalk making sure the Cauliflower stays as one piece.
Wash the Cauliflower very well under running water or soak it in water for a while.
Put the Cauliflower into a zip lock/steaming bag.
Do not drain out all the water out of the cauliflower and close the zip lock only half way- leaving it open for the vent to escape.
Microwave on high 5-7 minutes (depending on the size cauliflower and the quality).
Keep an eye on the microwave because microwave cooking varies. the Cauliflower should feel soft yet firm on touch.
Once the Cauliflower is done, take it out of the bag carefully (it will be hot and the steam can burn).
Place gently on a platter that is oven-proof and can to used at the table as well.
Pour the ‘hung yogurt’ into a bowl and add in all the ingredients for the marinade and mix well.
Rub the marinade over the Cauliflower. Flip it as well as you want to let some marinade get into the stems.
Let the Cauliflower marinate for about an hour.
Place in the Cauliflower into the oven on broil on high.
It will take between 5-10 minutes for the cauliflower to get a good color (a few spots of brown on the top).
For the garnish, take a microwave safe dish and add in the onions and oil.
Mix well and microwave for 2 + 1 minute, stirring after 2 minutes.
Add in the rest of the garnish ingredients except for the cilantro and mix well.
Cook in the microwave for about 8 minutes mixing every 2 minutes.
Add in the cilantro and mix again.
Place the garnish on the platter around the cauliflower and serve.
Serves 8-10