Tandoori Cauliflower

This dish is filled with exotic spices and aromatic flavors and easy to make dish

Serves: 1                                                                                          

Cooking Temperature:  425.F  

Serving Temperature:  82

Cooking Time:12 minutes

Prep Time: 8 minutes

Total Time: 20 mnt

 

Ingredients

Cauliflower: 250 gms

yogurt: 2 tbl spoon

lemon juice: ½  tea spoon

malt vinegar: 2 drops

garlic: ½   tea spoon

ginger: ½   tea spoon

cumin powder: 1 pinch

Butter:¼   tea spoon

Kasturi methi: 1 pinch

coriander: 2 pinch

cayenne pepper:  1 pinch

cardamom: ¼  pinch

ground cloves:  ¼  pinch

black pepper:1  tea spoon

Vegetable oil:1  tea spoon

Mustard oil: 1 pinch

Fresh cream: 1 tbl spoon

onion  paste: ½ tea spoon

garam masalas powder: ¼ pinch

salt:  2 pinch

Black salt:1 pinch

Preparation Method:

In a bowl, combine yogurt, lemon juice/vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well mixed, then pour the mixture over the cauliflower, prick the flesh of the cauliflower all over with a fork. Using a sharp knife cut slashes in the flesh to allow the marinade to penetrate. Cover and refrigerate for 8 hours or overnight. Remove the cauliflower from the refrigerator at least 35 minutes before cooking.

Grill or roast the cauliflower. If charcoal grill is used, prepare a fire for direct-heat cooking. Position the grill rack 7 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate. 

Remove the Cauliflower from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the Cauliflower pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 5 or 7 times, 45 minutes or until the juices run clear when a knife is pierced.

If roasting, preheat the oven to 460 degrees. Place the cauliflower on a rack in a roasting pan, brush with oil, and cook, turning once, 30to 35 minutes until the juices run clear when a knife is pierce

Serve with sprigs of coriander and slices of cucumber, red onion, tomato and lemon 

Smoked Salmon and Egg Canapes

Smoked Salmon and Egg canapés are a stunning combination for a wonderful one-bite snack.

Serves: 1                                                                                           

Cooking Temperature:  80 degrees                       

Serving Temperature:  0 to 5 c

Cooking Time: 8 minutes

Prep Time: 5 minutes

Total Time:13 minutes

Ingredients:

Butter 1tablespoon

Egg 1 pcs

Flour 1tablespoon

Water 200 ml

Capers ½ tea spoon

White Vinegar 2 teaspoons

Salt 2 pinch

Fresh Ground Black Pepper 3 pinch

Smoke Salmon 2 thin slices

Spring onion for garnishing ½  tea spoon

Preparation Method:

in the stock and, stirring constantly with a whisk, cook in medium   heat egg In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour until the sauce thickens and comes to a boil.

Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve from a small bread on top egg and salmon canapés