Malai Broccoli Tikka
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
200 °C
- Convection
- 00:08 | -
- 2
R E C I P E
| 1,5 | kg | Broccoli |
| 100 | g | Chedder cheese fine grated |
| 200 | g | Hung curd |
| 100 | g | Double cream |
| 75 | g | Ginger, Garlic & Green chilli paste |
| 1 | pinch | Pepper |
| 1 | pinch | Salt |
| 50 | ml | Mustard Oil |
| 1 | pinch | Roasted cumin powder |
| Ingredients | ||
| Clean and wash broccoli florets steam them in the oven for 4 min. Take out the florets and put them in ice water. Make the kabab masala with ground green and black cardamom, mace keep aside, mix together hung curd, ginger garlic green chilli paste, finely grated chedder cheese, double cream, gram flour, salt and ground black pepper to taste, mustard oil at the end for marination. Marinate the blanched broccoli florets along with the ground spices,roasted cumin powder for minimum 2 hours. |
| 1. Food Preparation |
| Roast the marinated broccoli for 8 minutes. |
| 2. Cooking Instruction |
| Garnish with chopped corriender with a slice of onion and lemon wedge. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
