GOBI TIKKA / TANDOORI GOBI (MICROWAVE METHOD)

A wonderful starter, snack and side- dish too.

INGREDIENTS:

Cauliflower - 1 medium - sized (2 cups florets)
Kasoori methi - 1 teaspoon
Curd - 1/2 cup
Ginger garlic paste - 1 tsp. (optional)
Garam masala - 1 tsp.
Corn flour - 1 tablespoon
Lemon juice - 1 tsp.
Cumin powder - 1/8 tsp.
Coriander powder - 1 tsp.
Pepper powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Kashmiri chilli powder - 1/4 tsp.
Turmeric powder - a pinch
Salt - approx. 1/2 tsp.
Oil - for brushing
Chat masala - 1/4 tsp.


METHOD:

Take out the florets from the cauliflower, wash well and immerse in a bowl of water alongwith salt. Leave for 10 minutes. This procedure is to de-worm the florets. Drain the florets. Pat it dry.

Crush kasoori methi leaves with your palm. Mix all the ingredients (except chat masala, lime juice and oil) to a paste. Add the florets to this paste. Mix well. Marinate for 1 hour.

Arrange the marinated florets in a micro-proof dish and MICRO-HIGH for 10 minutes.

Now brush with generous amount of oil and grill for 8 - 10 minutes flipping it frequently.

Sprinkle chat masala and queeze a lime and serve hot with phulkas and parathas.

VARIATIONS:

1. Can also be deep fried in oil, simple of all.
2. Can also be skewed in skewers and baked for 10 - 12 minutes.
3. If using a convection oven, pre-heat the oven and cook for 12 minutes on combination mode for 200 degrees and brown further for 5 minutes. I have not tried this though.
4. Can also shallow fry using a tawa. Be careful not to burn it.