Grilled Sabudana Vada

Grilled #Sabudana Vada …nahi it’s not fried. Yes still taste yummy. Please it.

Ingredients:
1 cup sabudana / sago
Water for soaking
5 potatoes boiled and pealed
1/2 cup peanuts roasted, deskinned and coarsely crushed
1 inch ginger finely chopped
2 tsp paste of lemon grass
½ cup coriander leaves finely chopped
1 tsp Black pepper powder
salt to taste
1 tbsp lemon juice

oil for grilling

Method:
In a large bowl, take sabudana, wash in cold water. Drain and keep it aside in closed bowl for at least 4 -5 hours. After 2 hours sprinkle 4 tsp of water on sabudana and cover.
Mash between your fingers and check if they are soaked well.
In a large mixing bowl, take sabudana, mash the boiled potatoes to make perfect vada.
Now add roasted, deskinned and coarsely crushed peanuts.
also add finely chopped ginger, lemon grass paste, lemon juice, black pepper pwd., salt and coriander leaves.
Mash and combine them well with your hand make a dough and prepare small vadas.
Heat the grilling pan add oil then place the vadas cover for 6 mins cook for medium heat. Now remove the cover turn the vadas let it cook on another side. Cook till both sides are golden brown.
Its yummy time now…serve hot with Tamarind dates chutney and coriander peanut chutney.

#Coriander Peanut Chutney
In a blender add 1 bunch of washed coriander leaves, ½ tsp of mint powder, ½ cup of roasted, deskinned peanuts, salt and 2 tsp of lemon juice. (to make it spicy add 1 green chilli) Grind to smooth paste using very little water.
It’s ready to be served. It can be kept in fridge in glass bottle for 1 week.
Note: Always make sure you use a dry spoon to remove the chutney from the jar.

#Tamarind Dates Chutney

Ingredients:

1⁄2 cup tamarind paste

1⁄2 cup dates, deseeded

2 cups water

1⁄2 teaspoon red chili powder

1⁄2 teaspoon cumin powder

1⁄2 teaspoon ginger powder

1 teaspoon salt

3⁄4 cup jaggery or 3⁄4 cup brown sugar or 3⁄4 cup sugar

Method:

Place the jaggery, dates and water in a deep boiling pan for about 2 hours.

After the dates become smooth, blend in a mixer till smooth.

Strain and transfer to the pan again.

Add the tamarind paste and seasoning.

Boil till thick enough to coat the back of a spoon thinly.

Cool again.

Store in clean airtight bottles and refrigerate.

Note: Always make sure you use a dry spoon to remove the chutney from the jar.

* Here, I have used tamarind paste. But in case you do not have tamarind paste, soak the tamarind in water and extract its paste.

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Mango Mastani

Mango Mastani

Mago mastani is very popular drink from pune named after the queen mastani, wife of peshwa ruler baji rao. It’s prepared with mango puree, milk, ice cream, some fruits and dry nuts.

Ingredients:

To blend:

1 cup ripped mango roughly chopped (if using mango pure 1 can- 850g)

½ cup thick milk cold

2 scoops ice cream (I have used almond flavour however you can use vanilla, strawberry etc)

3 tsp sugar pwder

2 tsp rose water

For Mastani:

2 tsp almonds slices

2 tsp cashews slices

2 tsp pistachios slices

Few grapes sliced

Few strawberries

(You can use any fruit of your choice or you can add tutti fruitti)

Method:

In a blender add mango (or mango puree), milk, rose water, ice cream and sugar. Blend to smooth thick form. Keep refrigerated.

Serving-

In a glass, firstly add few pieces of mangoes.

Now pour prepared mango shake, leave space at the top for fruits and nuts.

(you can add a scoop of vanilla ice cream; I have skipped this as I kept my mastani simple with fewer calories)

Serve mango mastani chilled.

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Watermelon Dosa

Instant Watermelon dosa
Yup! Instant Watermelon dosas. They are soft, fluffy and delicious. The smell and taste of watermelon dosa is extra ordinary and very different from regular masala dosa. The recipe travelled from my Naani’s to mum’s kitchen now from Yuvika’s kitchen to yours.

Ingredients:
1 cup of sooji (semolina)
¼ cup grated coconut (optional but recommended)
½ cup puffed rice
¼ cup oats (optional)
1 cup chopped watermelon rind/watermelon pieces
Salt to taste
Oil for frying the dosas

Method:
1. Soak puffed rice in water for at least 15-20 mins. After soaking, wash the puffed rice well and drain all the water completely.
2. Puree the white rind portion or pieces of watermelon in a blender/mixer.
You can use just the white rind portion of watermelon or just the red edible part of watermelon or use them together too. I prefer using 3-4 pieces of watermelon and rest white rind. No matter what you use the taste of watermelon dosa will definitely be yum. However, the colour of the dosa depends on what you use. Puree the watermelon.
3. Now in the mixer add in the soaked puffed rice, grated coconut, sooji and oats, grind them smooth using watermelon puree no water. (if you want you can just grind the puffed rice then add sooji and oats mix it with watermelon puree.)
The consistency of the batter should be medium thick. Do not add any water while grinding, as the water given out by watermelon is sufficient to make a batter.
4. Transfer the ground batter into a vessel, add salt to the batter and mix well. 
5. Allow the batter to sit for 20- 25 mins for softer, fluffier dosas.
6. Heat up a frying pan and set it to medium heat.
7. Pour a ladle full of batter in the centre of the pan and then spread it a little into a round shape. Cook closed until it cooks on one side. Add a tablespoon of oil uniformly all over the dosa. Flip it onto another side and cook uncovered for 3-4 mins.

Serve hot with butter, chutney.

Note: For sweet flavour you can add 1 -2 tsp of jaggery to the watermelon batter.
If you have left over dosa batter then add ½ cup of watermelon puree, add ½ tsp black pepper. Check for salt. Make dosa now. Enjoy!

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Pineapple Pasta

Ingredients:

1 tbsp vegetable oil

1 ½ cups chopped fresh pineapple

1 large red bell pepper, diced

1/2 cup chopped onions

½ cup peas

½ cup sweet corn

2 cloves garlic, pressed or minced

½ cup chopped, unsalted cashews/ roasted peanuts

2 cups cooked brown pasta, (boiled)

1 tablespoon soy sauce

1 to 2 teaspoons chili garlic sauce

Salt, to taste

Sesame seeds roasted 1 tsp for garnishing.

Half of pineapple scoop out then use for serving pasta.

Method:

In a pan add oil, when hot add onion, garlic and fry till golden. Then add red bell pepper, pineapples, roasted peanuts (cashew if using) fry for 2 mins on medium heat. Add peas and sweet corn, cook for 2 mins. Then add soya sauce, garlic sauce, and brown boiled pasta. Mix well cook for 2 mins. Check for salt. Serve hot in pineapple bowl and garnish with sesame seeds.

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Beetroot Rice

Ingredients:

2 tablespoons butter/ vegetable oil (1 tbsp)

1 teaspoon cumin seed

1⁄2 teaspoon mustard seeds

1 teaspoon ginger, minced

2 boiled beetroot = 1 cup grated

1 small finely sliced onion

1 teaspoon sambar powder

1 teaspoon garam masala powder

1⁄4 cup peas

¼ cup sweet corn

5-6 Curry leaves

1 cup rice, cooked

Salt to taste

Method:

Melt butter in pan.

Add cumin, mustard seeds , curry leaves and ginger.

Sauté for 1 minute. Fry onion till golden.

Add grated beetroot.

Cook on low until beets are tender; you may need to add a little water to prevent sticking.

Add sambar powder, and garam masala powder.

Stir in peas and sweet corn.

Stir in rice; stir until rice is red.

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Vegetable Stew

Ingredients

Carrot - 1 (cubed)

Potato - 1 (cubed)

Green Peas - ¼ -1/2 cup

Onion - 1, sliced finely

Ginger grated – ½ tsp

Whole black pepper - ½ tsp

Cinnamon - 1 piece

Mustard seeds- 1 tsp

Cumin seeds- ½ tsp

Coconut milk - 1½ cup (one can)

Curry leaves

Salt

Coconut oil

Method:

Heat oil in a deep bottom pan &add the cumin seeds, mustard seeds when it splutter then add black pepper and cinnamon. Add the onion, ginger, curry leaves & sauté for a few minutes till the onion becomes soft and golden. Don’t make the onions brown. Add the cubed vegetables & combine well. Add coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 20-25 mins approx. & remove from fire. Garnish with curry leaves fried in coconut oil or ghee.

Serve hot with rice, appam, set dosa.

http://yuvikasrecipes.blogspot.co.uk/2018/04/flower-appam.html

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Flower Appam

Kerala Appam is bowl-shaped/ flower shaped thin pancakes made by using raw rice, boiled rice, and coconut.

Ingredients:

Raw Rice : 2 cups

Cooked Rice : 1 cup

Grated Coconut : ½ cup

Salt to taste

For Yest solution :

Sugar : 1 tsp

Dry yeast fresh : 1 tsp

Warm Water : ¼ cup

Method :

Mix sugar with warm water.

Add yeast and keep aside for 10-15 minutes or until froth appears on the surface.

 (Note: Always use fresh yeast)

Soak raw rice for about 4 hours and drain.

Blend with cooked rice and grated coconut in a blender to get a smooth batter.

Mix sugar, yeast solution and salt. Leave the mixture for fermentation for 8 hours or overnight.

Heat appam pan, add one ladleful of appam batter. Lift the pan from the stove and slightly twist around to spread the batter in the pan to make circular shape. Add few drops of oil on sides.

Close it with a lid and cook on low heat till the edges are golden brown.

Flower Appam:

This takes a little practice to get it right. You have to have quick motion of wrist/hand to get all the petals equal.

To make a flower design:

 You would gently bend (use your wrists) the skillet in the direction you want the petal to form. Go back and forth in the direction you want the petal in one gentle swift motion. Bend the skillet, so that the batter flows to the right in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to the left in a quick motion and bring the batter back to the centre. Bend the skillet, so that the batter flows to up and down in a quick motion and bring the batter back to the centre. Repeat to make 4 more petals, your flower shape appam is done. Little on the edges. Cover and cook.

To make peas appam:

Take 1/2 cup boil, drain water, grind to smooth paste. Now mix 2 tsp of peas paste with 1 tbsp. of appam batter. 

To make beetroot appam:

Take 1 boiled beetroot, make a paste. Now mix 2 tsp of beetroot paste with 1 tbsp. of appam batter.

To make bullseye appam:

1 egg

salt and black pepper

In a pan take one ladleful of appam batter , spread and make shape of your choice. Now just break the egg add salt and black pepper pwd.  Little oil on the edges, cook covered on medium heat.

When the Appam is ready the edges resemble crisp lace and centre soft.

Serve with Veg Stew or even with coconut milk and Enjoy!

http://yuvikasrecipes.blogspot.co.uk/2018/04/vegetable-stew.html

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Gobhi Paratha

Gobhi paratha is very popular paratha in Northern parts of India.

Ingredients:

1 tsp ginger grated

2 cup gobhi / cauliflower grated

1 green chilli finely chopped (remove the seeds)

½ tsp turmeric / haldi

½ tsp red chili powder

½ tsp anardana (pomegranate seeds powder)

½ tsp cumin powder / jeera powder

½ tsp garam masala powder

½ tsp amchur powder / dry mango powder

salt to taste

For paratha dough:

1 cup whole wheat flour / atta

Salt to taste

Water as required for kneading

¼ cup wheat flour for dusting

For roasting paratha:

Ghee or oil as required

Method:

Gobhi stuffing process:

First, heat oil and sauté ginger.

Then add grated cauliflower (gobhi), green chilli and sauté for 5 minutes.

Further add all spices and sauté well.

Finally, add salt and keep aside.

Assembling and rolling out the paratha:

First, take a medium sized ball from paratha dough, roll about 5 inches in diameter.

Place the prepared stuffing in the centre. Now take the edges to close, bringing to centre. Press sprinkle some flour and roll it paratha size as required.

 Now a hot pan/ tawa place the rolled paratha and cook both sides. Till golden.

Add oil / ghee/ butter and press slightly.

Serve hot with butter, chutney of your choice, yogurt. Or just roll it indulge Gobhi Paratha on its own. It taste yumm...

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Green Moong Dal Chilla Sandwich

Green Moong Dal Sandwich

Moong dal ground into a smooth batter along with onions, tomato and spices is pan-fried. It makes a great breakfast and a delicious snack. Served along with some tamarind chutney and tomato ketchup just like that or sandwich it between slices of bread to make a delicious sandwich.

Ingredients: 

Green moong dal 1/2 cup

Ginger  1/2 inch piece

Garlic roughly chopped 5-6 cloves

Onion roughly chopped 1 medium

Tomato roughly chopped 1 medium

Green chillies roughly chopped 1 

Salt to taste

Red chilli powder 1/4 teaspoon

Oil to shallow fry

Tamarind Chutney http://yuvikasrecipes.blogspot.co.uk/search?q=tamarind+chutney

Method:

Soak moong dal in three cups of water for about half an hour. Drain and grind with ginger, garlic, green chillies and salt to a smooth batter.

Add chopped tomato, onion, red chilli powder and mix well. Heat a tawa and grease it. Spread a ladle full of batter to a pan in shape of patty. Cover and cook for 5-6 minutes.

Drizzle a little oil and cook on medium heat till the underside is done.

Carefully flip over, drizzle a little oil and cook till the other side is golden brown. (cook uncovered)

Now its plating time: take a brown bread slice toast it and then place two moong chilla on top cut bread in round shape (optional) spread tamarind chutney and tomato ketchup.

Serve with avocado salad. Awesome green plate! Healthy Bhi aur Taste Bhi!

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Rasmalai

Ingredients:

For the rasmalai balls

1 litre whole milk

4-5 tablespoons lemon juice

1 teaspoon cornflour

4 cups water

1 cup sugar

For the syrup [Ras]

500 ml whole milk

5-6 green cardamom pods, peeled and crushed to get the powder

saffron, a pinch

3-4 tablespoons sugar

finely chopped pistachios

Method:

Take a pan to boil milk. Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.

Wait for 5-10 minutes and then start adding lemon juice till milk curdles.

Add lemon juice till the milk curdles completely.

In a strainer drain the water and collect the cheena.

Rinse it under tap water so that there's no trace of lemon juice in it.

Leave it in the strainer for 10-15 minutes and then take the cheena in your hand and squeeze out remaining water slowly.

Add cornflour and start mashing the cheena till its smooth using your palm repeat the process for 10 minutes and set it aside of 10 minutes then again smooth it.  Once it’s smooth, make small balls out of it.

Take a pressure cooker add  1 cup sugar and 4 cups water and wait till it comes to a full boil.

Drop the balls in boiling sugar syrup and pressure cook for 12-15 minutes. The balls will double in size by then.

Take out the balls from the syrup and drop them in fresh water.

Note: If they sink to the bottom, the balls are done.

For the Ras:

In a heavy bottom pan, boil 500 ml of milk.

Soak few strands of saffron in a tablespoon of warm milk and set aside.

Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 12 minutes add sugar and mix.

After 30 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

Also add finely chopped pistachios. Mix and switch off the flame.

Take out the cooled balls from the sugar syrup, squeeze and flatten with your hands.

Transfer the balls to thickened milk [milk should be warm].

Chill in the refrigerator overnight or for 8-10 hours. Garnish with chopped pistachios before serving.

Enjoy the Rasmalai

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Kappa Rotti / Dosa

Kappa Rotti: Is soft in the center and crispy on the sides 4-ingredient for making yummy Rotti or dosa from Mangalore is a culinary delight. Try it out today – no fermentation required!

What is  kappa rotti made of?

Kappa Rotti is a popular dish from Mangalore (a city in the southern part of India). It is a type of dosa (pancake) made by grinding soaked rice and urad dal with freshly grated coconut, flattened rice (poha), methi seeds and salt. Its simple and mouth watering dish. It goes well with vegetable korma, prawn/ chicken curry.

Ingredients:

2 cups idli rice

1/2 cup Urad dal

1.5 teaspoons methi seeds (fenugreek)

1 cup grated coconut

1/4 cup poha (flattened rice)

salt to taste

water as needed

oil for frying

Method:

Rinse the rice and dal couple of times in water till the water runs clean. Soak the rice and dal in 2 cups of water along with methi seeds overnight or for 5-6 hours.

Drain the water from the rice and dal. Grind the rice-dal and methi seeds to a fine paste along with grated coconut, flattened rice and salt using as little water as possible.

Add water to the batter to get the consistency of dosa batter.

Heat a tawa or a pan over medium heat and grease it with oil. Add a ladleful of batter in the centre of the pan (do not spread).

In a few seconds, you’ll notice bubbles forming and popping-up. At this point, cover it with a lid and cook until done. (cook for 4-5 mins) Repeat till all the batter is used up.

Serve hot with your favourite curry immediately! (I served it with chettinad prawn masala… recipe link http://yuvikasrecipes.blogspot.co.uk/2018/04/chettinad-prawn-masala.html )

Note: This Rotti/dosa batter does not require fermentation but for best results leave it at room temperature for a few hours before making kappa rotti.

This dosa/ rotti is cook on one side, Once you remove the lid.  Serve hot. DO NOT flip it to the other side.

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Chettinad Prawn Masala

Ingredients:

2 tablespoon coconut oil

3 sprigs curry leaves

2 medium sized onions finely chopped

2 medium tomatoes finely chopped

1 salt to taste

250 grams’ prawns cleaned and de-veined

2 Sprigs Coriander leaves finely chopped

Spice Powders

1 teaspoon pepper powder

1 teaspoon chilli powder

 ½ tsp turmeric

2 teaspoon coriander powder

Chettinad Masala:

 To grind

Garlic- 2 cloves

Ginger- 1 inch slice

Whole Cardamoms- 2

Whole Cloves- 2

Whole cinnamon- 1 inch

Red dry Chili- 2

Anise seed- 1 (optional)

Fennel seeds- ¼ tsp

Cumin seeds- ¼ tsp

Whole peppercorns- ¼ tsp

1 tbsp Grated coconut (reserve ½ tsp for garnishing)

Water- ¼ cup

Method:

Into a blender, add all the ingredients mentioned 'to grind' along with ¼ cup water and grind to a paste. Keep aside.

Place a non-stick pan over medium heat, add coconut oil.

Add onions and curry leaves, season with salt and cook till onions turn soft. Fry well till golden. (Cook on medium heat keep stirring).

Add chopped tomato, cook till mashed.

Add the ground paste, combine well and cook for a few minutes.

Add red chili powder, turmeric powder, coriander powder and enough salt to taste, combine well and cook for a minute.

Add the shrimp, combine well. Cover and cook for 4 mins.

Open the lid, turn the heat to high and stir fry till the masala coats well on shrimp, all the liquid has dried off and shrimp turns golden brown.

Add chopped coriander leaves and drizzle with lemon juice.

Stir fry for a minute and remove the pan from the heat.

Keep covered for a few minutes. Garnish with grated coconut.

Serve this with Kappa rotti, chapati or rice.

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Idiyappam

Ingredients :

1 cup rice flour 

1¼ cup water

salt to taste

1 tsp oil

Method:

Firstly, in a kadai take 1¼ cup of water, also add salt and oil.

Stir well and get water to boil

Further simmer the flame, and add roasted rice flour.

Mix continuously till the dough is formed.

Now turn off the flame, cover and rest for 5 minutes.

Furthermore, with wet hands, knead and combine together.

Be careful, as the dough is going to be very hot.

Now take noodle mould and fix to the chakli maker.

Grease the chakli maker with some oil. This prevents dough from sticking to mould.

Now make a cylindrical shape out of dough and place the dough inside maker. keep covered the rest dough else they will turn hard.

Tighten the lid and start preparing idiyappam.

On the greased idli plate press in circular motion.

Further, steam it for 10 minutes.

Finally, serve idiyappam with onion tambudi, http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

or sweet coconut milk and topped with coconut oil.

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Konkani delight: Piyava (Onion) Tambudi/Tambli

Ingredients:
1 Red Onion  (chopped) 1/2 cup

Coconut 3/4 cup

Tamarind extract 1/2 tsp

Roasted Red chillies 3-4

Asafoetida (hing)- 1tsp

Salt

Method:
Grind together coconut, tamarind, hing and red chillies to a very smooth paste, adding sufficient water.
Mix salt and onions with hand. Add these onions to ground masala and mix well.
Serve with Idiyappam

 Undi https://yuvikasrecipes.blogspot.co.uk/2012/06/undi-konkani-delight.html

 (This gravy is not cooked. So keep it refrigerated. Remove from refrigerator 1/2 an hour before serving).

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Quorn Tikka Masala

Ingredients:

Quorn pieces 300 gms

Ginger paste 1 1/2 teaspoons

Garlic paste 2 teaspoons

Kashmiri red chillies paste 2 tsp 

Salt to taste

Black salt (kala namak) 1/2 teaspoon

Turmeric powder 1/2 teaspoon

Yogurt 2 tablespoons

Garam masala powder 1/2 teaspoon

Lemon juice 3 1/2 teaspoons

Red chillies crushed 1/2 teaspoon

Oil 2 tablespoons

Onions 3 medium (paste)

Oil 2 tablespoons

Tomatoes (3) paste 1 ½ cup

Coriander powder 2 teaspoon

Turmeric powder a pinch

 Salt to taste

Red chilli powder 1/2 teaspoon

Green cardamom powder 1/4 teaspoon

Fresh cream 2 tablespoons

Honey 2 tablespoons

Mint leaves few for garnishing.

Method:

Place quorn in a bowl, add ginger paste, garlic paste,(1 tsp each , keep the remaining for the gravy) Kashmir red chilli paste(1 tsp , rest for gravy), salt, black salt, turmeric powder, yogurt, garam masala powder,  lemon juice, crushed red chillies and mix well. Let them marinate for 35-40 mins.

Heat oil in a flat non-stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook. Add onion paste, ginger-garlic paste, sauté for 8 mins on medium heat. Add in the spices, Kashmir red chilli paste and tomato paste cook covered for 8-10 mins. Keep stirring in between.

In a grilling pan add 1 tbsp of oil and when hot add marinated quorn pieces. Cook on each side till golden. Add them into the gravy. Add the honey and fresh cream. Cover and cook for 6 mins on low heat. Garnish with mint leaves. Serve Lazeez Quorn Tikka masala hot in Bread well or  with naan or roti.

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Tandoori Cauliflower

Tandoori Cauliflower in coconut milk

Rich, creamy, flavourful, vegan, and healthy cauliflower (gobhi) recipe.

Ingredients:

1 medium cauliflower, washed and cut into medium-small florets

1.5 cup white onion, diced (about 1 medium white onion)

6 cloves garlic, minced

1/2 inch ginger, outer skin removed, finely grated

1/2 cup Peas

1/2 tsp mustard seeds

1 tbsp cooking oil

freshly chopped cilantro (coriander leaves) for garnish

2 tbsp cashew cream , optional

For the Sauce:

3 medium vine-ripe tomatoes, halved

1 medium red bell pepper, stem and seeds removed

1/2 cup fresh cilantro, loosely packed

3/4 cup coconut milk

1 tsp of chaat masala

Spices for curry:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp salt to taste

1/2tsp chili powder

Spices to marinate cauliflower:

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp ground turmeric

1/2 tsp ground cinnamon

1/2tsp cumin powder

1/2 tsp salt to taste

1/2 tsp chili powder

2 tsp of oil

Method:

1.       Marinate the cauliflower with ingredients mentioned under spices to marinate. For 35 min.

2.       Now in a pre-heated oven bake these cauliflowers for 40 mins (20 mins on each side) at 180 degree Celsius.  Keep them aside.

3.       In a large non-stick sauté pan, heat 1 tbsp cooking oil on medium heat.

4.       Add in the mustard seeds and allow them to fry for 30 seconds. You should start to see them sizzle and start popping.

5.       Immediately add in the finely grated ginger, minced garlic, and chopped onions. Cook for a few minutes until fragrant and the onions start to become translucent. Mix frequently to avoid burning.

6.       While the mixture is cooking, add all the Sauce ingredients above into a blender (do not add coconut milk into the blender).

7.       Once the onions start to become translucent, turn off the heat, and add all the contents of the sauté pan (onion/garlic/ginger) into the blender containing the Sauce ingredients.

8.       Blend on high until completely pureed into a smooth sauce.

9.       Pour the sauce from the blender back into the sauté pan, add all the Spices listed above, and mix to combine. Heat the sauce on medium-low until you achieve a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

10.   Now: add the tandoori cauliflower florets and peas into the sauce, toss, and cook, for about 10 minutes on low heat.

11.   Add coconut milk and chaat masala and let it cook or 5 mins. Remove from heat.

Garnish with coriander leaves and 1 tsp of coconut milk. Serve hot with naan or roti.

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