| Tandoori |
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TANDOORI CHICKEN
Ingredients :
2 inch piece fresh ginger root -- peeled/grated
4 cloves garlic -- peeled/grated
1 tsp cumin seed
1/2 tsp cayenne pepper
1/4 tsp salt
1 cup plain yogurt
4 pounds chicken -- in serving pieces
2 tbl veg. oil
1/2 tsp turmeric
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt. Put the chicken pieces in a foil-lined baking pan, pour over the yogurt
mixture, and use your hands to coat the meat completely. Leave the chicken to marinate for at least 2
hours. Heat the oven to 350 F. Dribble the oil over the chicken in the baking pan,
and sprinkle the chicken with turmeric. Place the pan in the oven and bake for about 1 hour, basting frequently with the oil and yogurt marinade at the
bottom of the pan. Serve with hot pita bread and lentil dal.
Tandoori roti
Ingredients:
1 kg Maida
1and a half tbsp. Baking powder
15 gms Onion seeds
50 gms. Melted ghee
2 nos. Eggs
115 gms. Milk
2 and a half ounces Beaten curd
Salt according to taste
Beat egg well. Add sugar and milk and beat nicely once again. Sieve together flour, salt and baking powder.
Mix in melted butter along with Curd and milk and mix well. Knead the dough until it turns very smooth. Cover and set aside for half an hour. Then
divide the dough into large balls and shape each ball into an oblong-shaped roti.
Apply melted butter or Ghee on both sides of the roti and smear one side of the roti
liberally with onion seeds and then bake it in a tandoor/ oven.
Tandoori Fish
Ingredients:
400 gms Whole Fish
1/4 cup Yogurt
6-8 Red Chilies
1 Garlic clove
1 tsp chopped Ginger
1 Onion
1/4 tsp. Turmeric powder
4 tsp. Vegetable Oil
Salt according to taste
Wash and clean the fish. Make diagonal slits on both sides of the fish with a knife.
Grind the red chilies, garlic, ginger, onion and turmeric powder to a thick and coarse paste.
Add salt to the marinade. Add Yogurt and mix well. Apply marinade evenly on the fish and marinate for an hour.
Grill on a tandoor and keep on brushing till done. Serve Hot.
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