This dish is inspired by one of the typical preparations of Indian cuisine: the tandoori.
By tantoori is meant a clay oven in the shape of an inverted bell where various dishes and typical Indian breads, naan and chapati are cooked (here you can see pictures).
Before being roasted, the foods (meat, fish, vegetables or paneer, a kind of first rennet made with cow's milk) are marinated in a mix of yogurt and spices.
I have taken these two flavors, adapting them to a vegan kitchen with a cast iron pot, to recall the flavor of the tandoori, without using the oven.
To make the mix of spices for tandoori at home, I relied on the proportions proposed by cookaround.com
. The recipe is not in English, but it is easy to translate :)
320 gr of basmati rice
1 tablespoon of cumin seeds
5 purple cabbage leaves
10 green cabbage leaves
5 cabbage leaves
1 tablespoon of spices for tandoori
2 sweet apples
2 Tropea red onions
400 gr of soy yogurt
1 lemon (juice)
extra virgin olive oil, salt, chili powder
cook the rice by absorption (proportion 1 cup of rice: 2 cups of water), together with the seeds of the cumin, 1 tablespoon of extra virgin olive oil and a pinch of salt. Put all the ingredients in a pan with low heat and lid. Cook for about 20 ', until the rice has absorbed all the water.
Wash all the leaves and cut them thin (chiffonade). Clean and make a mince with 1 onion and 1/2. In a wok-like pot, heat 5 tablespoons of oil, together with the onion and spices for tandoori. Mix and make sure that the spices or onion do not burn. After 5 'add all the leaves, raise the heat and cook on high heat for a few minutes, then salt and continue cooking until the vegetation water evaporates. Turn off the heat, stir in 200 g of yogurt and lemon juice, mix well and leave to rest for at least a couple of hours before eating.
Wash the apple well, if bio you can keep the peel. Remove the core and reduce it to small cubes. Cut the 1/2 onion left over into cubes. Put them in a glass or ceramic container, salt lightly, add the remaining soy yogurt and chilli pepper to taste. Store in the refrigerator until ready to serve.
Compared to other Indian masala, the mix of spices for tandoori is not particularly spicy and is therefore suitable for those who want to experiment with Indian dishes while not loving too much the chili :)