Ingredients

One cup Kabuli chana (white chick peas) soaked overnight
One large tomato chopped
One large onion chopped fine
One small onion sliced into rings
One tsp garlic grated
One tsp ginger grated
Three green chillies chopped
One tbsp coriander chopped 1/2 tsp each cumin and mustard seeds
1/2 tsp coriander sead powder (Dhania)
One tsp red chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp cinnamom clove powder
3-4 pinches asafoetida
Two tbsp tamarind extract
Two tbsp oil
One tbsp ghee

Method

Pressure cook the chana till soft ( approximately 4 to 5 whistles) Heat the oil in a heavy saucepan, add seeds, allow to splutter. Add asafoetida, ginger, garlic, chopped onions, fry till light brown. Add all dry masala, except clove-cinnamon powder. Then stir well, add tomatoes and cook till the oil separates.

Drain chana, add to pan, stir welland add tamarind. Mix well and cook till fairly dry. Keep aside. Now in a small pan, heat ghee, add clove-cinnamon powder and chillies. Allow to pop a bit. Add to chana. Stir gently till well mixed. Garnish with chopped coriander and onion rings. Serve hot with nan or other rotis.

Preparation time: 45 minutes

Makes: 3 servings

1 medium size gobi (cauliflower) wash and keep whole with 1-2" stalk

MARINADE

3/4 cup thick curd -hang for 1/2 hour
1/4 cup thick cream or malai
1 tbsp oil
2 tbsp besan
1/2 tbsp ginger paste
2 tsp tandoori masala
4-6 saboot kali mirch (black peppercorns) crushed
1/2 tsp red chilli powder,
1/4 tsp haldi
1 tsp salt

To Serve

2 onions -cut into fine rings, 2 tbsp finely chopped coriander 1/2 tsp chaat masala, 1 tomato -cut into slices

Method

Boil 4 cups water with 1 tsp salt.

Add cauliflower. When the water starts to boil again, remove from fire.Let the cauliflower be in hot water for 3-4 minutes. Remove from water and keep aside.

Wipe the cauliflower with a clean kitchen towel. Keep aside. Mix together in a bowl all ingredients of the marinade. Insert the marinade inside the cauliflower florets, from the bottom also. Rub the top with the left over marinade.

Keep aside for atleast 1 hour.

Brush the grilling rack of the oven generously with oil. Place the marinated cauliflower on the greased grilling rack.

Grill in a hot oven at 200°C for 30 minutes or more till brown specs appear on the cauliflower. Keep aside till serving time.

To serve, cut the whole cauliflower into 4 pieces right through the stalk.Cut each piece further into 2 pieces. Sprinkle chaat masala.

Add fresh coriander & chaat masala to the onions.

To serve, heat gobi in an oven or microwave till really hot. Arrange the pieces neatly in a serving platter. Sprinkle lemon juice. Garnish with onion rings, tomato slices, lemon wedges and mint sprigs.