Let me start by saying that I don’t have a tandoor. When I moved into a home with a little garden, I did have this wild idea of building my own tandoor (a cylindrical clay oven used for baking / cooking heated by burning coals inside it). I can’t say I have completely abandoned that idea but this tandoori recipe doesn’t need a ‘tandoor’. If you have a microwave oven with a grill or the grill function in a regular convection oven, that’s great. If you don’t have either ovens, you can use a non stick skillet to grill these.
The best part about this recipe is you can make perfectly delicious appetisers using minimal or no oil. Use a low-carb vegetable like broccoli, cauliflower or bell peppers (stuffed or as it is), and you have a perfect low carb vegetarian side dish. For any vegetable, the basic steps are the same.
Step one: Clean and partly cook the vegetable.
Step two: Marinate the vegetable.
Step three: Grill.
I use the same marinade for both recipes, mostly eye-balling the ingredients to make roughly over a cup of marinade.
Tandoori Aloo and Tandoori Broccoli [no tandoor required]
- 3/4 cup yogurt thick
- 2 tsps chickpea flour
- 1 tbsp methi kasoori *
- 1 tsp salt
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsps coriander powder
- 2 cloves garlic , grated
- In a large bowl, mix all of the above. Cover and refrigerate until use.
- For Tandoori Aloo
- Parboil 2 dozen baby potatoes with the skins. Either boiling in water for 3-4 minutes or pressure cook for two whistles. Remove, drain well and poke 3-4 holes per potato with the skewer. This is so that the flavours of the marinade can go inside the potatoes.
- Immerse the skewer sticks in water for 2-3 hours.
- Marinade the par-cooked potatoes with skins in the prepared mix. Cover and refrigerate for at least 30 minutes.
- After 30 minutes, skewer them and place on a grill safe plate. Grill for 5 minutes. Turn to the other side and grill another 5 minutes. Serve with tamarind chutney and green chutney.
- For Tandoori Broccoli
- Break a broccoli into medium sized florets (around 2 dozen florets). Immerse in a bowl of salted water for 10 minutes. Wash thoroughly. Place them in a microwave safe bowl with lid, add 2 tsp water and microwave on high for 3-4 minutes until partially cooked. Once slightly cool, place in marinade for 30 minutes (refrigerated).
- Either skewer them or place them in a single later on a grill safe plate and grill for 5-7 minutes.
- Serve with a squeeze of lemon along with a hung yogurt dip or mint chutney
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