Tandoori items are a real treat in its own way. If we make this at home in a little healthier way, we can relish it as a wholesome salad for dinner as well. I usually use hung curd and sandwich green chutney, which I usually make and keep in handy for a quick sandwich or Bhel preparation in the evenings.
The sandwich chutney I make has coriander leaves, pudina, garlic, cumin, sugar, salt, green chillies, dry mango powder and a little ready sev or boondi as a thickening agent. I will post the recipe in detail as a separate post, in the near future.
For Tandoori vegetables, I normally prefer Gobi florets, Broccoli florets and American corn pieces.
Gobi /Cauliflower – 1 Small
Broccoli – 1 Small
American sweet corn – 2
Tandoori Masala – 1 table spoon
Hung Curd – 3 table spoons
Green sandwich chutney – 2 to 3 tea spoons
Garlic Mayonnaise – 1 ½ tea spoons
Cumin powder – ½ tea spoon
Butter – 1 table spoon
- Break open required number of florets (I took 8 each) from Cauliflower and broccoli.
- Rinse in water, drain.
- Make 4 pieces from each corn.
- Boil water in a big vessel, add salt (around 1 table spoon) and Tandoori masala.
- Blanch Cauliflower, broccoli and sweet corn separately, one after the other.
- Drain and keep aside.
- Now Take one vessel, make a preparation for Marination. Mix in Hung curd, sandwich chutney, mayonnaise, cumin powder and a little salt.
- Put blanched veggies, mix everything nicely and keep it under refrigeration for 3 to 4 hours.
- When you want to grill, pre-heat the oven at 220°C opting a grill mode.
- Heat the butter, pour over the marinated veggie, mix thoroughly and place the veggie pieces on a lined baking tray and grill for 20 minutes or till top part becomes a little black and looks charred.
- Time to serve this with mint dip.
I usually marinate in the morning hours and grill it in the evenings.
For mint dip: If you have sandwich chutney, take 1 teaspoon of chutney, 1 teaspoon of mayonnaise, 2 table spoons of Hung curd, adjust the salt and add a pinch of sugar.