Method
Recipe and live demo by Mahesh Makhija (@maheshpmakhija)
Provided below are Tandoori recipes for 7 different marinates. Note the type of marinate for each vegetable, the minimum time that they need to be marinated dor (overnight is best), and the oven cooking time for each.
POTATOES:
Masala ingredients: Salt, pepper, garam masala, jeera powder, dhaniya powder, red chilli powder and Yoghurt, Besan, Oil, chilli flakes, Kasturi methi, Baby potatoes (Optional : Cajun Spice, lemon juice)
Peel the potatoes and put all the masala ingredients in. A dash of lemon juice tends to bring out a bit of sourness but it is optional. Let the masala coat the potatoes and then add yoghurt and mix the potatoes in.
Heat some oil, add the besan to cook it and add to the potatoes. Sprinkle in the Kasturi methi and stir well. If you would like it spicier, do a chilly flake "tarka". Leave to marinate for at least an hour and cook in a hot oven for 30 to 40 minutes till potatoes are done.
BROCCOLI AND ASPAGARUS:
Ingredients: Olive Oil, Salt, Pepper
Both the Asparagus tips, and the broccoli need very little marination. They have their own distinctive flavour. I try to avoid the thicker portion of the Asparagus and the broccoli stems as although they are crunchier, sometimes the taste isn't appealing. Thin, long stemmed broccoli and Asparagus are perfect.
Marination time can be as less as 15 minutes and cooking time even less. With the broccoli , you need to be careful as overcooking with leave it mushy.
BABYCORN
A dash of oil with salt and pepper and a sprinkling of soy sauce. Leave it marinated for 15 minutes approx. Cut any thick vegetable in half to avoid the hard interior being left with no flavour.
Cooking Time in a Hot oven : 15 minutes
MUSHROOMS
A bit of butter, garlic paste, salt and pepper
Does not need much marination as Mushrooms let out a lot of water when cooking and the butter helps it cook well.
Cooking Time in a Hot oven : 10 to 15 minutes
PEPPERS / CAPSICUM SQUARES
Ingredients: Yoghurt, Mustard powder, Salt, Pepper and Chilli powder to taste.
Mix the peppers in the ingredients. The yoghurt helps to soften the peppers for cooking so they tend to get cooked in 20 minutes. Therefore a slightly longer marination time ( approx. 1 hour) is recommended.
CAULIFLOWER:
I like to use just yoghurt and jeera powder with a dash of salt. It is subjective and feel free to use any other masala you like to enhance the tase of the Cauliflower. Try and avoid the thick stems and marinate for at least an hour.
Cooking time approx. 30 minutes till they brown.
PANEER:
You can use the same marinate as the potatoes. However, I tend to make it simpler. I leave the paneer in milk for 15 to 20 minutes to make it softer, and just a bit of yoghurt, salt, red chilly powder with ginger and garlic paste. Some people have been known to put a bit of cashew paste and/or onion paste into the marinade to make it a thicker paste which coats the paneer.
Leave in the marinate for 15 minutes and cook in the hot over for approx. 15 minutes. If you turn it over, the paneer is browned all over.
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