Tandoori recipes. The tandoor works on the same princple as the oven. However, it is the only kind of oven that provides complete wrap-around heat. No modern oven has that capability, making the tandoor one of the most scientific and versatile of all cooking apparatus. By controlling the draught and quality of fuel, we are able to produce temperatures up to 400 degrees C. It can be built on site from good clay and uses chopped, dry timber as fuel.
Counter sunk and mud plastered, it can be ready for heating in three days. If built of clay, however, it needs six to seven days to dry. The fact remains that you do not have to go anywhere special to make a tandoor, and you can make one wherever you are. In the NW frontier, Sind Baluchistan and Punjab, tandoori dishes are made by leaving food to cook overnight in this oven. Pickled meat: Achaari Ghosht.
Ingredients: Leg of lamb 1 kg asafoetida (heeng) 1 gm/a pinch Cloves 5 Cooking oil 60 ml/4 tbs Cumin (jeera) seeds 2.5 gm/1 tsp Garlic, shredded 10 gm/ 2 tsp Ginger, shredded 5 gm/1 tsp Jaggery 25 gm Lemon juice 30 ml/2 tbs Mustard oil (sarson ka tel) 20 ml/4 tsp Mustard (sarson) seeds 2.5 gm/ ˝ tsp Nigella (kalonji) 2.5 gm/ ˝ tsp Red chilli powder 5 gm/1 tsp Red chillies, whole 6 Salt to taste Turmeric (haldi) powder 2.5 gm/ ˝ tsp Yogurt 240 gm/1 cup Method: Clean and cut lamb into 1 inch pieces.
Put to boil with 1.5 litres/5 cups of water, turmeric and salt. Reduce heat and simmer till lamb is tender. Remove pieces and reserve stock. Smoke mustard oil in a pan, reduce flame and add the other cooking oil. Add whole red chillies and sauté till chillies turn black, then discard the chillies.
Crackle mustard seeds, cloves and asafoetida in the oil. Add the lamb pieces, red chilli powder, cumin seeds, nigella, jaggery, ginger and garlic and stir. Cook till the meat pieces turn brown. Stir in stock and lemon juice and simmer for 2 minutes. Reduce flame and stir in the yogurt stirring vigorously.
Cook till the fat surfaces. Time: Preparation: 30 minutes, Cooking: 1 hour . We normally serve it with Naan or Paranthas.
Garnish it with green chillies, wedges of lemon, and coriander leaves. Sliced raw onions are a must with achaari ghosht. Bhuna Kaleji 1 kilogram of Liver (Kaleji) 5 Mint Leaves (Podina) 1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.
) 1 tbsp. of Turmeric Powder (Pisi Haldi) Salt (to taste) 1 tbsp. of Ginger Paste (Pisi Adrak) 1 tbsp. of Garlic Paste (Pisa Lehsan) Water (enough to boil liver) 3 tbsp.
of Cooking Oil Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain. Chop liver into medium bite-size pieces. Mix all of the remaining ingredients together.
Add the liver pieces to ingredients and mix again. String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.
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