To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Did you perhaps make my Vegan Butter Chicken and Chickpeas for the Slow Cooker – seen above? Do you have boat loads left over – like I do? Why not try this Indian take on a burrito? The Mint & Cilantro chutney is genuinely spicy & insanely delicious & takes this curry to new heights. The pickled onions add a little snap & they are SO EASY to make. You could add paneer or feta or cotija or some cheese to this – if you eat cheese – but it really doesn’t need it.
The recipe for that mint & cilantro chutney above is HERE.
The recipe for the pickled red onions above is HERE.
The recipe for the Butter Chicken & Chickpeas above is HERE.
Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney
Warm the curry. Assemble the burrito. Grill on a dry grill pan until it looks good to you. Dip it in extra chutney & shove it into your motherfuckin’ pie hole. Mmmmmmm!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I have posted a recipe for this chutney before but I like this version better. Simple ingredients & a blender. Easy & I could eat it with a spoon. It goes great with Indian foods & as a naan dip.
Cilantro & Mint Chutney
INGREDIENTS
1 cup fresh mint leaves
1 1/2 cups cilantro
1 jalapeno (I used a huge one & left the seeds in & this came out quite spicy!)
1 TBS fresh ginger
1 small onion
2 garlic cloves
2 TBS lime juice (this helps the chutney stay vibrant green)
pinch of salt (I used black salt but any salt will do)
DIRECTIONS
Puree in a blender using JUST ENOUGH water to get it to mix. Be careful not to add too much of the chutney will be too thin. I used maybe 1/4 cup water.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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OK – these guys are pretty delicious but I found them impossible to photograph in a way that made them look as good as they tasted. Please forgive the loser imagery & trust that these taste FAR better than these photos might lead you to believe.
I attempted tandoori cauliflower once before & it was a total failure. It was FAR too heavily spiced & undercooked & just the worst. This recipe was a great success. I even found myself eating the leftovers cold, right out of the container. And avocado might seem an odd addition but I found it added a lovely & mellow creaminess – as did the curry sauce – so I recommend using both.
The naan I made was thicker than I would like but that was because my dough was too tacky (I should have kneaded more flour into it) & kept sticking to the rolling pin. I used the recipe HERE in this youtube tutorial.
My other issue is that the pan got too hot & burned the naan a bit. I think I needed to have used a non-stick pan. That said, it was damned tasty & I used naan as hotdog buns for the next few days. Still, store-bought naan (like they sell at Trader Joe’s) would be fine if the idea of making it is overwhelming. And – if making the tandoori sauce sounds like a pain in the ass – use a store-bought brand of that, too! Some of my photos show a little side of the cilantro-mint chutney and some jarred Trader Joe’s mango chutney.
Homemade Naan
INGREDIENTS
2 cups flour
2 TBS melted butter
2 TBS yogurt
1 TBS minced garlic
1 tsp baking powder
Salt to taste
Water as needed (probably less than a cup)
Chopped cilantro – optional
DIRECTIONS (watch the video if the links are still good)
In a large bowl, blend the dry ingredients. Add the butter, yogurt & cilantro & mix. Then slowly add water until a dough forms. Knead it fr several minutes, adding flour or water as needed until you have a soft dough that is no longer tacky.
Wrap it in plastic wrap & let rest for 30 minutes or more.
Break off golf ball-sized chunks & roll out (on a floured surface) to your desired size & thickness.
Heat a dry pan (a pan with a cover) until very hot. Dampen a naan & drop damp side onto hot pan & dampen the other side. Cover the pan & cook a minute or so or until it begins to bubble a bit. Turn & cook the other side.
There you have it! But – watch her video for a clearer tutorial.
Curry Yogurt Sauce
INGREDIENTS
1/2 cup yogurt
2 tsp curry powder
1 tsp salt
juice 1/2 lime
1 tsp rice wine vinegar
1 TBS mayonnaise
DIRECTIONS
Blend well.
Cilantro-Mint Chutney
INGREDIENTS
1 1/2 cup cilantro
1 cup fresh mint
1 TBS minced ginger
2 scallions – chopped
2 garlic cloves
2 jalapenos (red is prettier but green will do) – seeded
1 TBS olive oil
1/2 tsp honey (or sugar)
DIRECTIONS
Puree in a food processor. You can adjust the flavors here – if you feel it needs more mint or cilantro or honey or salt – or even more jalapeno. I added some water to thin it out.
Tandoori Cauliflower
INGREDIENTS
Cauliflower – broken into small florets
1 cup yogurt
1 1/2 tsp ground cumin
1 1.2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
4 garlic cloves – minced
2 tsp ginger (fresh or jarred)
juice of 1/2 lemon
Red food coloring (optional) – just a drop or two
AS TACO GARNISH –
Avocado – sliced (optional)
Red onion – sliced very thin
Cilantro – chopped
DIRECTIONS
Heat the oven to 400 degrees.
Blend all the ingredients except the cauliflower (and not the avocado or red onion or extra cilantro). When well blended – add the cauliflower & allow to marinate for an hour. The red food coloring is totally unnecessary but it does give that distinctive color. It gets EVERYWHERE – so be careful.
Roast the cauliflower for 20 minutes or until tender. Little blackened edges are OK!
Now – simply assemble your tacos. Naan topped with tandoori cauliflower & then red onion, avocado, some curry yogurt sauce & cilantro. Serve with cilantro-mint chutney and/or mango chutney.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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Ok – I am posting this as a sweeping gesture of honesty. If you follow this blog, you know I am in the throes of a passionate affair with cauliflower. I have used it to mock Buffalo Chicken and mashed potatoes & risotto and many other ways. Check some out HERE.
Tandoori was the next frontier of my cauliflower exploration. I made the tandoori spice from scratch
I marinated the cauliflower florets for about 6 hours.
I used a lot of red food coloring to mock that brilliant tandoori crimson. I roasted & then broiled the florets until they had blackened bits.
I also made the mint chutney & cucumber raita from scratch. The tandoori smelled SO GOOD roasting in my oven, it made me salivate. Smelled good! Looked GOOD! When the cauliflower was done, I sat down with my little bowls of condiments & my tandoori cauliflower & eagerly popped a hot floret into my mouth. It was then that the first wave of crushing disappointment hit me. The floret tasted like someone had just poured a tablespoon of cumin into my mouth. YUCK. Secondly, the raw cauliflower hadn’t sufficiently tendered during the 25 minutes of roasting & subsequent broiling & was still too crunchy. I am not sure how it all went so wrong. Maybe I need to invest in a spice grinder. Maybe my cardamom & coriander seeds were not properly pulverized by the mortal & pestle treatment I had given them. The florets were definitely in more than enough moisture (yogurt) but they were still oddly dry & just WAY too heavily spiced.
I am not giving up on this idea, though. Maybe I will buy a jarred tandoori paste & see what that turns out like.
My raita – on the other hand – turned out pretty good. The mint chutney was OK, too, but not the best I’ve ever had. The recipe still needs tweaking. But – if you are curious – I will post the recipes for the condiments here now.
Mint Chutney
1 cup mint
1 bunch cilantro
2 TBS yogurt
1 tsp ground cumin
4 serrano peppers (this makes a VERY hot chutney – so reduce this if you desire) – seeded
1 TBS ginger paste or 1 inch chunk fresh ginger
Juice of 1/2 lemon
Salt to taste
DIRECTIONS
Puree in a food processor & salt to taste.
Cucumber Raita
1 1/2 cup yogurt
1/2 cup water
1/2 – 1 cucumber – peeled & grated
1/2 sweet onion
1 jalapeno – seeded
2 serrano – seeded
salt to taste
DIRECTIONS
Peel & grate the cucumber. Reserve some of the rated cucumber to the side & then puree the rest with all the other ingredients. Salt to taste. Add the reserved grated cucumber.
Delightful-Delicious-Delovely 