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Tandoori Lambchops & Tandoori Shrimp

lovelaughmirch — Thu, 30 Aug 2012 11:48:38 +0000

In part 2 of The Love of Barbecue: Grilling vs. Tandoor Chef Hemant Mathur shares his recipes for making flavorful & tender Tandoori Lambchops & Tandoori Shrimp. Although the recipes are designed for a tandoor, a regular grill can be used as a substitute.

Tandoori Lambchops
8 chops (about 8 to 10 oz pieces), ribs or French cut.
Marinade:
1 tbsp ginger/garlic paste
1 tsp cardamom powder
1 tsp mace (nutmeg flour)
4 green chilies
2 oz chopped ginger
2 oz chopped cilantro
1 tsp cayenne pepper
1 ½ cup yogurt or sour cream
½ fl.oz (20 ml) lemon juice
Salt – to taste
Directions:
Combine marinade ingredients and lamb in large mixing bowl. Thoroughly coat lamb in marinade. Refrigerate for 2 hours before cooking so the meat can absorb the flavors. Heat the Homdoor to above 600˚ F. Skewer the lamb onto the rods leaving about 1-inch space in between pieces. Cook for about 8-10 minutes (medium-rare) or 12 minutes (well done).

Tandoor Shrimp
2 lb (size u-10) shrimp (tail on)
Marinade:
1 tsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp coriander
1 tsp cilantro powder
½ fl.oz (20 ml) lemon juice
½ cup yogurt
1 tbsp chickpea flour
Salt – to taste
Directions:
Combine shrimp and marinade ingredients in bowl until shrimp are evenly covered with spices. Refrigerate for 2 hours. Heat the Homdoor to above 600˚ F. Skewer shrimp onto the rods, leaving ½ inch space in between. Insert in the Homdoor and let cook for about 7-8 minutes or until shrimps are pink and charred.

{Stay tuned for part 3 tomorrow: Classic Chicken Tikka & Tandoori Paneer with Vegetables}

Homdoor: The Love of Barbecue: Grilling vs. Tandoor

lovelaughmirch — Wed, 29 Aug 2012 11:45:30 +0000

After reading my post on Tandoori Chicken, I’m sure you noticed my love for tandoori foods. So when I was recently asked to share an article about Barbecuing using the grill vs. tandoor, I was happy to share it with everyone! Over the next few days I also will be sharing recipes from Chef Hemant Mathur, the Michelin-starred chef of NYC’s Tulsi restaurant.

Americans love their barbecue and no other cuisine comes close to the love and ritual that comes with it. From backyard barbecues to professional competitions, each grill master, self-proclaimed or otherwise, takes his methods, sauces, marinades and tools very seriously closely guarding their secrets to deeply delicious meals. Barbecue is everywhere, you can see it at sports events, smell it any summer weekend and taste it all-year around.

Barbecue can be prepared in a number of different style cookers, but when it comes to backyard barbecue, most people use a gas-fuelled grill filled with charcoal and topped with a metal grate. Foods are heaped onto the grate and quickly cooked to charred perfection.

For South Asians, the notion of barbecue also includes foods cooked in the tandoor, or South Asian barbecue, with its smoked aromas and seared-in juices and flavors. While many South Asians will cook tandoori-marinated foods on their backyard grills and be perfectly happy with the less-than-authentic results, for meticulous foodies and grillmaster purists, nothing but the genuine will do. The question that arises is exactly what is the difference between the two grilling methods?

The actual term “barbecue” traditionally refers to the slow cooking process found mostly in the South, which slow cooks and smokes meats in a “pit,” sometimes up to 18 hours and results in aromatic, tender and juicy cuts even with the toughest of meats. Backyard grills, on the other hand, grill foods on top of a charcoal-fuelled flame resulting in a much faster cooking method, usually between 15 to 45 minutes, depending on the foods cooked. Today, the term “barbecue” has expanded to include both types of cooking as well as the actual social event of a meal cooked (and eaten) from an outdoor hearth. Although barbecue traditions are not native to the US, the first recorded US mention of barbecue dates back to 1697 when George Washington chowed down in Alexandria, VA. As the country expanded westwards, barbecue went with it, and now, the love of backyard grilling and professional pit barbecues make this cuisine one of the most enjoyed and sought after meals in the country.

When foods are prepared on a backyard grill, they are primarily cooked through radiant heat, a process that heats food to temperature up to 500˚F. Meats grilled at this temperature acquire a distinctive roasted aroma through a chemical process called the Malliard reaction, which happens between amino acids and sugars in the food. Grilled foods must usually be cut into smaller pieces to ensure even cooking throughout and some grillmasters baste sauce and/or oil over the foods to maintain moisture.

Grilling is often toted as a healthier cooking option, as opposed to baking and frying, since much of the fats liquefy and drip off of the meats. However, if not closely watched, foods, especially those without inherent fats such as white fish and most vegetables, can become excessively dry and tough.

Tandoor ovens, by design, differ from open top grills, but include grilling techniques as one of its three cooking methods. A tandoor is a belly-shaped cylindrical clay oven that originated in the ancient Indus Valley civilizations and can be found under varied monikers all over Asia. The “tandoor,” however, is mostly associated with South Asian cuisine. What makes tandoor cooking different from grilling is that its unique shape allows for foods to be cooked in four different methods. Foods like meats, seafood and vegetables are skewered onto long steel rods and place inside the belly of the tandoor. The heat from the bottom burning charcoals firstly chars the foods on the outside through radiant heat similar to a grill. Secondly, the moisture-retaining clay walls of the tandoor retain and circulate moist heat around the skewers similar to a convection oven retaining the foods inner juices. Third, as the juices drip down onto the charcoals, it produces smoke which gets captured within the belly and “smokes” the foods imparting a signature “tandoor” scent. Since temperatures in the tandoor can reach up to 900˚F, foods cook quickly and evenly with little chance of drying out. Finally, the walls of the tandoor are used as a griddle to cook various flatbreads such as naan, lavaash, tonis and Afghan flatbread. More versatile than a grill, cooking in a tandoor usually results in more flavorful and tender dishes.

Tandoors, like barbecues, are also known to encourage fierce rivalry between its masters. In the US, Chef Hemant Mathur, the Michelin-starred chef of NYC’s Tulsi restaurant is recognized as the country’s top Tandoor Master by restaurant critics, celebrities and politicians (Tulsinyc.com). Although he has a commercial grade tandoor in his restaurant, for home, Chef Hemant recommends the Homdoor, a portable backyard tandoor grill that is easy and safe to use (Homdoor.com). The Homdoor, designed and manufactured by Ron Levy, a ceramic artist who has been making commercial tandoors for over 30 years, is designed with a clay belly encased in stainless steel and outfitted with wheels, making it perfect for the backyard. The Homdoor comes with all the utensils needed to cook various creations. Cooking in the Homdoor, Chef Hemant shares the following epicurean recipes that reflect his Tandoor Master status. Although the recipes are designed for a tandoor, a regular grill can be used as a substitute.

{Stay tuned for some mouth water recipes from Chef Hemant himself!}

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Tandoor Chef Paneer Tikka Masala with Rajma Dal and Onion Basmati Rice

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Tandoor Chef Chicken Biryani, 10-Ounce Boxes (Pack of 12)

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jattnetwork1 — Wed, 22 Aug 2012 12:22:00 +0000

Accidental Hot ‘n Spicy Beef Vindaloo!

There's no place like home... — Mon, 20 Aug 2012 05:06:49 +0000

I will get over my slow cooker obsession soon, I promise. When the cold weather leaves us and I’m back into making summer salads, I will stop cooking and posting about mouth-watering curries! This dish was a little accidental, in that I had certain ingredients lying around so I threw them all in the pot and hoped for the best. I know Indian food doesn’t traditionally use beef, but I had a kilo in the fridge begging to be used and no lamb on hand – so I worked with what I had! I also had Tandoori paste which is intended for use with chicken, but surprisingly the result was a very hot, delicious, vindaloo tasting, beef curry. It was surprising because Tandoori paste is generally medium in strength heat wise, and I didn’t add any fresh chilli or chilli powder, (and also because it was Tandoori and not Vindaloo paste!) My not-so scientific theory is that the slow cooking process must have released some heat in the combination of spices used. Those spices also would have altered the flavours of the paste. Vindaloo happens to be my husband’s favourite of the curry varieties, so he was thrilled that I’d somehow managed to make a stupidly hot dish that resembled it closely, as I normally wouldn’t subject my delicate taste buds to something so fiery. Wouldn’t you know it though – I had two serves! The delicious flavours I could detect and the tender meat, combined with the warmth of the sauce made for a very tasty experience, and I had to go back for more.

Warning: mysteriously, this curry is VERY hot, so if you’re like me and have limits to how much heat your tongue can take, have some natural yoghurt on hand.

Nikki’s Accidental, Very hot, Beef Vindaloo for the Slow Cooker

Ingredients (serves 6)

1kg beef chuck, diced
350ml Tandoori (or Vindaloo) paste
1 can (400ml) diced tomato
½ can (200ml) light coconut milk
½ cup of water
1 onion, finely chopped
1 clove garlic, sliced or crushed
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons turmeric
1 teaspoon ground ginger
1 cinnamon quill
All-purpose plain flour for covering beef
1 Tablespoon olive oil for sealing beef
3 tablespoons natural yoghurt
Fresh coriander, chopped
Salt and pepper to taste
Natural yoghurt to serve

Method

Cover the diced beef with flour. Meanwhile, heat oil in a saucepan over high heat
Add the beef to saucepan and stir regularly until all sides of the beef are sealed, then remove from heat
Add paste, tomatoes, beef, coconut milk, water, onion, garlic, and all the dried spices to the slow cooker and mix. (Add cinnamon quill last, on top)
Cook on Auto setting for 6 hours (or on Low for 8 hours)
Half an hour before completion of cooking time, lift the lid and stir through natural yoghurt and coriander. Change the setting on the cooker to Low for the last half hour. If there is a lot of liquid in the pot, you can leave the lid off
Add salt and pepper to taste and serve with basmati rice and natural yoghurt…unless you are brave!

Vindaloooo. Ok, it looks messy because it’s in my lunchbox – but it is delish!

Enjoy!

Nikki xo

SAGE working bee

dadirri7 — Sun, 19 Aug 2012 10:37:25 +0000

Some photos of the working bee today, after the AGM …. Lots of work, fun and food from the tandoor.

100

abitofthis — Thu, 16 Aug 2012 09:48:33 +0000

(I know it’s been a while…between the Olympics, my hosting a hockey house for the Great

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Where to Find Best Deals Tandoor Chef Masala Dosa, 14-Ounce Packages (Pack of 12) for Cheap

xjgfipblog — Thu, 09 Aug 2012 00:30:33 +0000

Tandoor Chef Masala Dosa, 14-Ounce Packages (Pack of 12)

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Vindaloo Indian Cuisine

ekereviews — Sun, 05 Aug 2012 20:55:57 +0000

Reviewed by Eric Mark Do

Newly renovated restaurant Vindaloo by Kingston Road and St. Clair Avenue is a hidden gem of fine dining. What started out as a take-out place in December, is now a high class eating experience without the accompanying high prices. Most of their main dishes run between $10 and $15.

Inside is an intimate setting, with black and white décor and seating for 35 (plus five at the bar). Service is always close by. Veena Sharma and husband Suman Sharma specifically chose this location because, as residents of the Bluffs for about five years, “we decided there was a need for a nice restaurant here, so we opened this basically for the great neighbourhood,” says Veena.

The Sharmas have been in the food business for over a quarter of a century, with ties back home in India as well as England. They grind their own spices make their own pastes, stock and serve KingFish Indian beer along with their wines, and have a tandoor – clay oven – in the kitchen. Authenticity at its best.

I tried the Chicken Tikka as a starter, which comes with four sauces to dip in. With tamarin sauce, it starts sweet and finishes citrus-like and a hint of spice. With cilantro the flavours just burst out, it’s spicier than the tamarin, but not overpowering.

The Butter Chicken comes creamy and smooth, with a nice surprise kick in the taste buds.

The Garlic Naan is made in the tandoor, and not only can you see that the garlic was prepared in-house, but the flavours come alive with just the right amount of spices. You won’t want to settle for garlic bread ever again.

A seemingly simple dish such as the Mater Pilau, basmati rice cooked with green peas, is done right. The peas are salted, and complement the rice well. It makes for a great accompanying order to any dish.

The signature dish, Vindaloo Chicken is “hot, hot, hot” but you can ask to have it made less spicy as every dish is made to order. It’s made with three different sauces, and they all work together to make for an unforgettable meal.

Vindaloo Indian Cuisine at 2891, Kingston Road.

Website: VindalooCuisine.com

My tandoori chicken has a lot of yogurt, why?

Rupen Rao — Fri, 03 Aug 2012 17:56:00 +0000

To make Tandoori Chicken, a lot of recipes that we find on the internet call for a lot of yogurt than just what is required for the recipe. That is a big problem for cooks who want to make a good Tandoori Chicken. Also, yogurt should be applied on top of the rub for chicken.

Steps to follow:

Marinade 1) Apply salt and cayenne and lemon juice to the chicken pieces. Set aside for an hour.

Marinade 2) Apply tandoori marinade (all ingredients except yogurt) to the chicken and set aside in a refrigerator, for 3-4 hours.

Marinade 3) Pour half cup yogurt (for 4 chicken breasts, boneless and skinless) on top of the marinade 2 and gently stir chicken making sure that yogurt only gets applied on top of the rub, and does not replace the rub that was already applied to the chicken. Refrigerate overnight.

Now cook on your grill or in your oven (at broil). Good luck!

Where to Buy Cheap Price Tandoor Chef Vegetable Korma with Dal Rajastani and Cumin-Infused Basmati Rice, 10-Ounce Boxes (Pack of 12) for Sale Online

grocerygourmetfoodyrdvmf — Wed, 25 Jul 2012 06:09:12 +0000

Tandoor Chef Vegetable Korma with Dal Rajastani and Cumin-Infused Basmati Rice, 10-Ounce Boxes (Pack of 12)

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Looking for Bargain Tandoor Chef Palak Paneer, 10-Ounce Boxes (Pack of 12) Reviews

grocerygourmetfoodyrdvmf — Wed, 25 Jul 2012 06:08:40 +0000

Tandoor Chef Palak Paneer, 10-Ounce Boxes (Pack of 12)

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