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Tandoori Gobhi
Healthy Fryer
Cooking Time: 20-25 minutes
Temperature: 180° C
Preparation Time
1 hour
Ingredients
1kg cauliflower cut into big florets.
2” cinnamon stick 1 piece.
2 black cardamom.
5 cloves.
6 black peppercorns.
½ tsp salt.
For marinade:
¾ cup hung curd.
1 tbsp besan.
¼ tsp haldi.
1 tsp kasoori methi.
1 tbsp ginger-garlic paste.
¾ tsp tandoori masala.
2 tsp lemon juice.
Salt to taste.
Pepper to taste.
Red chilli powder to taste.
¼ tsp ajwain.
10-12 fresh mint leaves very finely chopped.
4 tbsp coriander leaves very finely chopped.
Chaat masala to sprinkle.
Olive oil for basting (optional).
How to cook
Step 1
Boil five cups of water in a large deep pan with whole spices, ½ tsp salt and a pinch
of turmeric powder.
Step 2
When the water starts boiling, add all the cauliflower florets in it. Boil it for five minutes.
Drain and refresh under running water.
Step 3
Heat a non-stick pan and dry roast the besan on low flame till it gives out a nice aroma.
Transfer it into a bowl and keep it aside.
Step 4
In a large bowl mix the hung yogurt, roasted besan, kasoori methi, ginger paste, garlic
paste, red chilli powder, remaining turmeric powder, tandoori masala, ajwain, mint
leaves, coriander leaves, lemon juice and salt. Mix well and keep it aside.
Step 5
Marinate blanched cauliflower florets in the yogurt mixture for half an hour.
Step 6
Pre-heat Healthy Fryer for 5 minutes at 180° C. Arrange the cauliflower florets pieces
in fry basket and close it properly. Keep the fryer at 180° C for 20-25 minutes turning
sides In between.
Step 7
Remove when done, sprinkle with chaat masala and serve hot with ketchup or mint
chutney.
Stuffed
Capsicum Baskets
Healthy Fryer
Cooking Time: 15-20 minutes
Temperature: 140° C
Preparation Time
20 minutes
Ingredients
For baskets:
4-5 long capsicum.
¼ tsp salt.
¼ tsp pepper powder.
For filling:
1 medium onion finely chopped .
2 green chilli finely chopped.
3-4 large potatoes boiled and mashed.
2 tbsp chopped coriander leaves.
1 tsp kasoori methi.
½ tsp amchoor powder.
1 tsp jeera powder.
Salt and pepper to taste.
For topping:
2-3 tbsp grated cheese.
½ tsp red chilli flakes.
¼ tsp oregano.
¼ tsp basil.
¼ tsp parsley.
How to cook
Step 1
Mix all the ingredients for the filling and keep it aside.
Step 2
Cut the stem of the capsicum and remove caps. Scoop out the seeds. Sprinkle
salt and pepper in the capsicums from inside. Keep it aside for 1-2 minutes.
Step 3
Fill the capsicum baskets with the potato filling leaving a small space on top.
Sprinkle grated cheese and all the seasonings.
Step 4
Pre-heat Healthy Fryer for 5 minutes at 140° C. Arrange the baskets in fry
basket and close it properly. Keep the fryer at 140° C for 15-20 minutes. Turn the
baskets around in between to cook uniformly. Serve hot.Add paneer and green
onions. Cook for a few seconds till the sauce coats the paneer. Serve hot.
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