Tandoori Cauliflower (Recipe by Richa Gupta@my_foodstory)
Ingredients
Cauliflower head (approx. 1000 - 1200 gm) 1
Onions large
quartered 3
Potatoes
quartered 3
Oil 3 tbsp
Hung curd 1 cup
Red chilli powder 2 tsp
Kashmiri chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 2 tsp
Chaat masala powder 1 tsp
Garam masala powder 1 tsp
Ginger garlic paste 2 tbsp
Salt to taste
Coriander Chopped for garnishing
Lime Juice
Method
Wash the cauliflower and remove the stem and leaves, while keeping the flower whole.
Fill a large pot (big enough for the cauliflower) halfway with water and bring it to a boil. Once the water starts boiling, carefully place the cauliflower and blanch for 5 minutes. Strain and let the cauliflower cool down a bit.
Mix together curd, a tablespoon of oil, both chilli powders, turmeric powder, coriander powder, garam masala powder, chaat masala powder, ginger garlic paste and salt till blended.
Once the cauliflower is cool, rub the curd mixture on the cauliflower, potatoes and onions. Let it sit for 10 minutes.
Pre-heat oven to 200 degrees Celsius.
Brush an oven proof skillet or roasting pan large enough to fit the cauliflower with oil.
Place the cauliflower in the skillet along with onions and potatoes and brush with oil. Bake for 20 -25 minutes till the top is golden brown and the cauliflower is cooked through. (Half way through, brush once more with oil)
Squeeze lime juice and sprinkle coriander leaves on top. Serve immediately.
Gambas Pil Pil (Recipe by Gautam Krishnankutty@gonzogarbanzo)
Ingredients
Tiger prawns with head, shell and tail intact, devein the prawns through the shell 6 - 8 large
Dried Kashmiri chillies dry roasted until browned and smoky 2
Salted butter 150 gm
Garlic cloves 10
Fresh sage leaves 3
Freshly ground black pepper 1/4 tsp
Chenin Blanc White wine 1/4 cup
Salt to taste
Method
Heat an earthenware dish (a Kerala fish chatti will work) with a lid on high flame.
Add the butter, the garlic, the roasted chillis and the sage and cook until the butter is foaming and lightly browned.
Add the prawns and the wine and bring the butter back to a boil.
Season with salt and pepper.
Turn off the flame and cover with the lid.
Let it sit for 5 min and then serve with a crusty ciabatta or baguette to dip into the prawn infused butter.
