Tandoori Broccoli Vol Au Vent
Top Rated Recipe
Key Details:
prep time: 25 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Starter
Cuisine: French
Key Ingredients:
Broccoli
Vol au vent shells
Fun Foods Tandoori Mayonnaise
About Tandoori Broccoli Vol Au Vent
Table of Contents
Vol au vent shells filled
with a flavourful broccoli mixture
- Small broccoli, cut into small florets and blanched 1
- Vol au vent shells 8
- Fun Foods Tandoori Mayonnaise 2 to 3 tbsps
- Olive oil 1 tbsp
Step 1.Heat olive oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden brown.
Step 2.Add broccoli florets and sauté for 1-2 minutes. Add coriander leaves and salt and mix well. Switch off heat and cool.
Read MoreIngredients
- Small broccoli, cut into small florets and blanched 1
- Vol au vent shells 8
- Fun Foods Tandoori Mayonnaise 2 to 3 tbsps
- Olive oil 1 tbsp
- Garlic, chopped 1 tbsp
- Medium onion, finely chopped 1
- Fresh coriander leaves, chopped 2 tsps
- Salt to taste
- Fresh parsley sprig for garnishing
How to Make Tandoori Broccoli Vol Au Vent (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till golden brown.
- Add broccoli florets and sauté for 1-2 minutes. Add coriander leaves and salt and mix well. Switch off heat and cool.
- Add Fun Foods Tandoori Mayonnaise to broccoli mixture and mix well.
- Place the vol au vent shells on a serving platter and put the tandoori broccoli mixture in the shells.
- Serve garnished with parsley sprigs.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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