Tandoori Vegetables 6oz plain regular or soy yogurt 1 Tbsp ground cumin 1 Tbsp paprika 1 Tbsp grated fresh ginger 3 Tbsp fresh lemon juice 2 tsp ground coriander 1/2 tsp ground cardamom 1/4 tsp ground red pepper 1/4 tsp ground black pepper 1/8 tsp ground cloves 3 garlic cloves, minced 2 small heads of cauliflower, cut into florets 4 small red peppers, cut into 1-2" pieces 1 large onion, roughly chopped 2 large tomatoes, roughly chopped 1/2 tsp salt 1. Combine all ingredients except salt in a large ziploc bag. Seal the bag and shake to coat. Marinate in the fridge for a minimum of two hours, and up to overnight. Turn the bag occasionally. 2. Preheat oven to 500 degrees. Lay out vegetables on a sheet pan covered with foil and sprayed with cooking spray. Sprinkle with salt. 3. Bake for 25 minutes until broiled and blackened. Serve with rice and nan. #------------------------ Baked (Tandoori) Vegetables Serves 12 Ingredients: 4 medium potatoes 3 carrots 1/2 head cauliflower 1 cup green beans 3 bell peppers 1/2 eggplant 1 chopped onion 2 tablespoons oil Seasonings 2 teaspoons cumin seeds 1 teaspoon minced garlic 2 teaspoons crushed ginger 1 teaspoon crushed green chili pepper 1/2 teaspoon turmeric powder 2 teaspoons coriander powder 1/2 teaspoon paprika 1/2 teaspoon red chili powder 1 teaspoon salt 1 teaspoon garam masala Directions: 1 Wash and peel (or scrub) the potatoes. 2 Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked. 3 Prepare and cut all other vegetables into small pieces. 4 Heat the oil in a saucepan on medium heat. 5 Sauté cumin seeds, garlic and onions; stir until onions are translucent. 6 Put the potatoes and vegetables in a large baking dish. 7 Mix in the sautéed spices and the remaining seasonings (except garam masala). 8 Bake covered at 400°F until the vegetables are tender (about ½ hour). 9 (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look. 10 Stir in garam masala. 11 Garnish as desired and serve. 12 Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving. 13 Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes. 14 Then combine everything else and put in the oven as in step 4 for a roasted look. 15 Healthy Alternative: Add a chopped tomato towards the end. #------------------------ Tandoori Roasted Vegetables Notes: Use a mixture of these vegetables in proportions desired, changing for variety each time you prepare dish: 1-inch bell pepper squares, 1/4-inch-thick diagonal carrot and asparagus slices, whole cherry tomatoes, and 1/2-inch turnip or zucchini chunks. Serve as a first course or with roasted meats. Ingredients: 12 cups bite-size vegetables (see notes) 3 tablespoons olive oil $ 1 1/2 tablespoons tandoori masala Salt and pepper Preparation 1. In an 11- by 17-inch roasting pan, mix vegetables, oil, and tandoori masala. 2. Bake in a 400° oven, stirring occasionally, until vegetables are browned and tender when pierced, 40 to 45 minutes (30 to 35 minutes in a convection oven). 3. Transfer to serving dish. Serve hot or cool. Cover and chill up to 1 day. Add salt and pepper to taste. #------------------------- Ingedients : Firm Tofu - 1 cup (chopped in big cubes) Green bell pepper - 1 cup (chopped in big chunks) Cherry tomato - 1 small box Button Mushrooms - 1 small box Chinese eggplant - 1 (chopped in thick slices) Zuchini - 1 big (chopped in thick slices) Onion - 1 medium (cut in big chunks keeping the layers intact) Garlic - 3 cloves (minced) (you can use other veggies like squash, potato etc) For the Marinade : Salt to taste Hung curd - 1 cup Tandoori Masala - 2 tsp Chaat masala - 1 tsp Kitchen king masala - 1/2 tsp Pepper - 1/2 tsp Ginger paste - 1 tsp Coriander cumin powder - 2 tsp Red chilli powder - 1 tsp Lemon juice - 2 tsp Olive oil - 1/2 tbsp Red food color - 2 pinches (optional) Method : 1) Preheat the oven at 350 F.Mix all the marinade ingredients in a bowl (except oil). Beat it well into a smooth paste. Do a taste check and adjust the seasoning.. the marinade should be nice n thick...not runny. see that ur hung curd has no water in it at all..:) 2) Put all ur chopped vegetables in a big bowl. Add the marinade to this and mix gently. Dont mush or break the vegetables. U can use ur hand to toss it gently.....so that the marinate coats all the vegetables well.I do that :) Cover and leave it here for atleast an hour. 3) After an hour thread in the vegetables in any order u want into a wooden skewer. Wet the skewers before threading the veggies so that they dont burn in the heat from the oven. U can even skip the sweker and actually roast these of stove top using a hot hot pan / tava :) 4) Anyways once u have threaded the veggies place them in the preheated oven for 15 minutes. keep turning it in between and keep and eye on the oven all the time. U dont want ur veggies to be burnt...:). Additionally u can run the oven at "broil" for 2 mins maybe to give it a charged look...:) Remove it from the skewers and serve it along with some yogurt dip or simply serve it on your vegetable pulav. Enjoy ! hung curd: curd (yogurt) : 3% fat milk 500ml curd 1/2 tsp or buttermilk 1 tsp boil milk - cook till starts boiling, cool till warm, when it is 40-45C, add curd (buttermilk) (add it under the membrane formed) mix, keep in a warm place for 5-6 hours, till curd sets keep in a refregirator for a few hours to get a firm curd to make hung curd - use a day old curd take a deep bowl, spead a cloth and put a curd in it bring the edges of the cloth together and tie up, hung in a refregirator for a day or till the water is drained out #-------------------------- Tandoori Vegetables, Grilled or Baked blend spices 1 cup plain yogurt 1 medium eggplant, sliced 1/2 inch thick 1/2 lb. baby new potatoes, halved and parboiled 1/2 lb. zucchini, quartered lengthwise 1/2 lb. yellow squash, quartered lengthwise 1/2 lb. carrots, halved lengthwise 1/2 lb. mushrooms, halved 1 large onion, sliced 1/4 inch thick 3 tablespoons olive oil Preheat grill, (if baking, preheat oven to 425 degrees.) In a small bowl, combine a spice blend and yogurt; then brush mixture onto all sides of the vegetables. Note: Yogurt burns easily on grill. Grill vegetables over moderate heat. Baste with oil and cook for 5 minutes. Then turn over vegetable pieces and baste with remaining oil. Cook for about 5 to 10 more minutes taking care not to burn until eggplant and potatoes are soft and other vegetables are soft-crisp. (If baking, place vegetables in a shallow oiled pan in the oven. Bake about 15-20 minutes.) Serves 4. #-------------------------- Ingredients 1 cup cauliflower 2 potatoes 200g okra (lady's fingers or gumbo) 200g capsicum (bell pepper) Other vegetables of your choice 200g tofu (optional) tandoori Masala cashew paste (optional) salt to taste dash of lime juice Method Cut the vegetables in big chunks. Steam everything except the capsicum for 15 minutes. Mix all the vegetables (and tofu) with the tandoori masala, salt and optional cashew paste and grill for 15 minutes or till crisp on the outside. Sprinkle juice of 1 lime on top and serve hot. #-------------------------- Marinade Ingredients: 5 Cloves Garlic 1 Ounce Ginger, peel and slice 1 Shallot, peel, about 1/2 ounce 1/2 Serrano Pepper, or more 1/2 tsp. Coriander, ground 1/2 tsp. Curry Powder, yellow 1/2 tsp. Gara Masala Spice Mix 1/2 tsp. Turmeric, ground 1/4 tsp. Salt 1/8 tsp. Ground Black Pepper 1/4 Cup Cilantro 2 Tbs. Olive Oil 1.5 Cups Yogurt, plain Place all ingredients into food processor. Puree everything together. Leave in bowl while cutting vegetables. Vegetables: 1 Green Pepper 1 Red Pepper 1 Red Onion 1 Eggplant 2 Portobello Mushrooms Cut vegetables into large chunky pieces. Note: Feel free to add any other vegetables that you like. Also, this recipe is great with tofu, chicken and seafood. Place cut vegetables, minus mushrooms, into a bowl. Add 2/3 of the marinade and mix well. Cover and let marinate for a few hours. Mushrooms are kept separate because they can turn everything brown. Place mushrooms into a bowl. Add the remaining 1/3 of the marinade. Mix well and cover until needed. Heat Oven to 425° To cook vegetables tandoori style you will need some long skewers, two bricks, one sheet pan and a piece of foil. While oven is heating place vegetables onto skewers. Place foil over pan. Place one brick at each end of the pan. Suspend vegetable skewers between the bricks. Place pan with bricks and vegetables into the oven. Cook for 15-18 minutes. Vegetables should begin to brown. Open oven door half way and let skewers cook another 5 minutes. Remove and serve. May need a bit of salt and a squeeze of lemon. #-------------------------- Ingredients: 6-8 cauliflower spears (blanch for a few seconds and cut into chunks) 1/2 cabbage small 1 red capsicum 1 green capsicum or bell pepper 2 large sized onion ,cut into wedges 3 pineapple slices (cut into wedges) a few mushrooms a few baby corn 1 tsp ginger paste 1 tsp garlic paste salt to taste 1 tsp chilli powder 2-3 tbsp besan (Chickpea flour , Gram flour) 2-3 tbsp thick yogurt 3 tbsp cooking oil 1 tbsp Worcestershire sauce Chaat masala Preparation: Mix garlic, ginger paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl. Pour the mixture on vegetables. Apply Chickpea flour and yogurt on them. Arrange the vegetables on greased skewers and brush with oil. Barbecue on charcoal fire or keep the skewers on the wire rack. Keep a baking tray underneath to collect the juices. Grill the vegetables under a hot grill and sprinkle chat masala to this. #-------------------------- ingredients Marinade: 1 cup yogurt 1 tbsp ginger-garlic paste 1 heaping tbsp tandoori masala or garam masala 1 heaping tbsp chaat masala 2 tsp chili powder 1/2 tsp turmeric 1 tsp cumin powder 1/2 tsp black pepper 1 tsp salt 1 squeeze lemon juice 1 tbsp oil Vegetables, cut in large cubes: Potatoes Carrots Zucchini Onions Mushrooms Bell peppers Paneer or Tofu, cut in cubes directions 1. Whisk together ingredients for the marinade. 2. Cut vegetables into cubes and mix into the marinade. Set aside for at least 3-4 hours, but more than that is preferable. (Optional: can pierce vegetables with toothpick for better flavor absorption 3. Preheat oven to 400 degrees. Soak skewers in water for one hour. 4. Thread the vegetables onto skewers (this is messy!). Place on greased oven sheet, drizzle with a little oil, and bake for 40-50 minutes or until vegetables are fully cooked. Add marinade halfway through if desired. Add salt at the end if needed. 5. Serve on a bed of cooked basmati rice. Garnish with cilantro.