|
|
Indian Tandoori Cooking By Liz Canham
|
| Wednesday, January 21, 2009 |
Traditionally, tandoori dishes are cooked in a tandoor, a clay oven shaped oval with a small fire at the bottom. Heat increased gradually, but eventually reach a temperature higher than the BBQ.
A tandoor is usually used for cooking Naan bread, meat and kebabs (meat or paneer). Bread is stuck on the side, standing vertical kebabs and all the chicken in the box to stop the fire.
For domestic cooking, the tandoor is not comfortable, but the meat dishes can be reproduced at the BBQ or in the oven. Display the bright red tandoori meat that you may see in the Indian restaurant that is produced by the food dye that really is not necessary to increase your tandoori dishes.
I have a great fondness for tandoori-style food. Pain has, without a "hot" or high in calories or too full. In fact it is the ideal dish hot or cold season, if you prefer something a little different. As a bonus, he does not take hours to prepare. Of course you can take all efforts and use of pre-prepared mix, but I think they have less taste and you can not use it for anything else, whereas if you use the individual spices, you can also make other dishes.
You can easily make tandoori chicken (whole), tandoori lamb chops (pork will be more unusual, but there is no reason why you should not use it, if you want) and lamb kuksika (kebabs) but my favorite is the chicken kuksika because so fast so here in my own recipe.
This recipe serves two people - multiply for many people that you want.
Material
2 chicken breasts
1 small tub Greek yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ tsp ground turmeric
½ tsp ginger powder
½ tsp chili powder (or to taste)
1 small clove garlic, crushed
salt to taste
1 tbsp lemon juice
Cut chicken breasts into 1 inch cubes and set aside.
Powders mix the spices and garlic into the yogurt. You can use low-fat yogurt if you want. You can also use fresh ginger or ginger paste from the jar rather than ginger powder but go easy on the quantity because it can very over-powering.
At this point you can also mix in lime juice and salt, but if you do, do not leave the chicken to the marinade for more than 20 minutes or it will be very dry when cooked. If you want the liquid to a longer time, add salt and lemon juice before you cook the dish or spray to serve.
Thread chicken skewers to a good cook and barbeque grill or under the media heat until slightly Brown chicken and cooked through.
For snacks, serve with salad, pitta bread or Naan and lemon wedges, or for something larger with rice and Dahl.
Liz Canham:
Asia and the love of cooking and travel as you can see in the Asian Food and Cookery and Travelers' Tales websites, Liz aims to help newcomers in the world with the internet marketing tools, tips and training from her Liz-e-Biz. com website. |
posted by neptunus @ 12:52 AM
 |
|
|
|
|
Post a Comment