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Full written recipe - Broccoli Malai Tikka
Prep time: 10-15 minutes (excluding hung curd)
Cooking time: 25-30 minutes
Serves: 6-8 people
Ingredients
Blanching
BROCCOLI | ब्रोकोली 300 GRAMS (FLORETS)
HOT WATER | गरम पानी AS REQUIRED (for blanching)
ICE COLD WATER | ठंडा पानी
SALT | नमक A LARGE PINCH
Malai Marinade
HOT WATER | गरम पानी AS REQUIRED
CASHEW | काजू 10-12 NOS.
MELON SEEDS | खरबूजे के बीज 1 TBSP
PROCESSED CHEESE | प्रोसेस्ड चीज़ 2 CUBES / 50 GRAMS
GREEN CHILLI | हरी मिर्च 2 NOS.
GARLIC | लहसुन 10-12 CLOVES
GINGER | अदरक 2 INCH
FRESH CREAM | फ्रेश क्रीम 2 TBSP
WATER | पानी 1 TBSP
HUNG CURD | टंगा हुआ दही 200-250 GRAMS
CORN FLOUR | कॉर्न फ्लोर 2 TBSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP (FRESHLY CRUSHED)
POWDERED SUGAR | पीसी हुई शक्कर 1 TBSP
CARDAMOM POWDER | इलायची पाउडर 1/4 TSP
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर 1/4 TSP
BLACK SALT | काला नमक A PINCH
CHAAT MASALA | चाट मसाला A PINCH
BUTTER | मक्खन 1 TBSP (SOFT)
For Smoky Flavour
LIVE CHARCOAL | जलता हुआ कोयला
GHEE | घी
Cooking
GHEE | घी 1 TSP
MELTED BUTTER | पिघला हुआ मक्खन AS REQUIRED
Method:
Cut the broccoli head into large size florets, you'll need about 300 grams of broccoli florets.
Submerge the florets into boiling water, add a large pinch of salt, stir & let them cool for 4-5 minutes or until fork tender. Do not boil then until they turn extremely soft, the broccoli should remain firm.
Transfer the broccoli into ice cold water & let them cool down for a few minutes, then strain them into a sieve. Make sure that the broccoli is completely dry, you can also pay dry them using a clean kitchen napkin.
To make the marinade boil the cashews & meon seeds for a few minutes, then strain & transfer them into a bowl & allow them to cool down completely.
Transfer the cashews & melon seeds into a mixer jar along with, cheese, green chilli, garlic, ginger, fresh cream & very little & grind it into a smooth, fine paste.
Add the hung curd into a large bowl along with the prepared paste & add corn flour along with the powdered spices & butter, whisk well to make a smooth lump free marinade.
To give the marinade a smoky flavour, place a small bowl with live charcoal inside it, add a spoonful of ghee, cover & let the marinade smoke for 4-5 minutes, then uncover & discard the charcoal carefully. Mix well & the malai tikka marinade is ready.
To skewer the broccoli, I like to use bamboo skewers that are easily available, just soak them in water for 30 minutes so that they don't burn & blacken while cooking.
Coat the blanched broccoli florets with the marinade & skewer them, about 3-4 florets on one skewer should be enough. Coat & skewer all the broccoli florets.
To cook them on a grill pan, heat the pan over high flame & then add very little ghee. Once the ghee heats up, place the skewers 3-4 at a time if you have a large enough pan, cook the tikkas over medium high and until golden brown from one side then turn & cook them similarly on the other side.
Once cooked, you can apply some melted butter & hold the skewers over direct flame to replicate that charred effect of tandoor.
The second method is cooking the tikka over direct flame, just hold the skewer over direct flame & rotate it at regular intervals until the marinade get cooked, it will turn brown from some spots & get charred beautifully over direct flame, you can apply some melted butter & continue cooking it over flame. This method works best if you want to replicate the perfect texture similar to a tandoor, however it is a bit time consuming.
To cook it in an air-fryer or anything oven, preheat the airfyer or oven at 200°C, place the skewers onto the tray & cook them for 10-12 minutes. After 5-6 minutes, apply some butter on the tikkas & continue to cook them.
Your delicious Broccoli Malai Tikka is ready. I usually prefer to cook them over direct flame as that gives the perfect Tandoor like texture at home.
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Intro 0:00
How to cut Broccoli 0:53
Blanching Broccoli 1:23
Marinade 3:13
Skewering 6:48
Grill Pan Method 7:59
Direct Flame Method 9:10
Air-fryer Method 10:11
Plating 13:10
Outro 13:43
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