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Wednesday, 8 June 2016

Grilled Cauliflower Tikka


          These Skewered Cauliflower Tikka makes for an interesting appetizer / snacks. They can be relished with some green chutney, accompanied with onion, lime and fresh chilies. They can also be served as a side dish with rice or wrapped as a roll in a chapatti along with lettuce, tomatoes, onion and coriander leaves. So please check for a step by step method with pictures to prepare it.





  • 1 medium size cauliflower, cut into florets
  • 3/4 cup yoghurt
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tbsp. mustard oil
  • juice of 1/2 lime
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. cardamom powder
  • 2 tbsp. coriander leaves
  • 1 tsp. rose water
  • 2 tbsp. roasted gram flour / besan
  • few skewers, soaked in water for 30 minutes and greased
  • 1 tbsp. coriander leaves to garnish
  • sliced onion, lime, fresh red / green chilies and green chutney to serve





          In a bowl, combine all the above mentioned ingredients (starting from yoghurt to besan) into a smooth paste. 

          Add the cauliflower florets and mix to coat well. Marinade for a minimum of 4-5 hours in the refrigerator. 

          Thread them in greased skewers and oven grill  for 30-35 minutes. Flip it over midway and baste with the leftover marinade. 
          
          Garnish with coriander leaves. Serve along with green chutney, sliced onion, lime and fresh chilies.

     



                   In a bowl, combine all the above mentioned ingredients (starting from 
                   yoghurt to besan) into a smooth paste.




                   Add the cauliflower florets and mix to coat well. Marinade for a minimum 
                   of 4-5 hours in the refrigerator. 





                               Thread them into greased skewers. 




                         Oven grill  for 30-35 minutes. Flip it over midway and baste with the 
                         leftover marinade. 






                     Garnish with coriander leaves. Serve along with green chutney, sliced 
                     onion, lime and fresh chilies.












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