Tandoor Chef Quality Traditional Indian Food Recipes
 
Tandoor Chef Indian Cuisine Recipes

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Tandoor Chef Chicken Vindaloo

Chicken Vindaloo

Serves: 4 People
Total cooking time: 45-50 min.

Ingredients:
18oz Chicken
14pz Khoya
6 Onion, Chopped
3 Tbsp. Green Chilli
3 Tbsp. Ginger
4 tsp. Vindaloo Paste
3 Tbsp. Oil
  1 tsp. Kasoori Methi
1/2 Cup Water
1/2 tsp. Dry Mango Powder
1/2 tsp. Red Chilli Powder
1/2 Cup Tomato Puree
1/4 tsp. Turmeric Powder
Salt to taste
 

Directions
Preparation:
Clean the Chicken and boil till done, adding salt. Peel, wash and grind the onion to paste. Grind the garlic, ginger and green chilli, grate Khoya. Finely chop the Coriander leaves for garnishing.

Cooking:
Heat Oil in a pan and fry the Onion Paste till golden brown. Add the grated Khoya and Mix well. Add the garlic Paste and Sauté for a min. Add the tomato puree, red Chilli Powder, Turmeric Powder, Vindaloo Paste, Dry mango Powder and Salt Mix well sauté for 3-5 Min. Add water let cook for a minute and add Chicken cover and cook on low flame for 3-10 Min. Add the Kasoori Methi and Mix well. Remove from heat and Serve hot with Deep Breads or Pilaf.

Garnishing:
For garnishing and additional flavor are finely chopped Coriander Leaves.

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Tandoor Chef Palak Paneer

Palak Paneer

Serves: 4 People
Total cooking time: 45 min.

Ingredients:
18oz Palak
9oz Deep Paneer
8 Tbsp. Oil
2 Piece Onion
1 tsp Lemon Juice
  1 tsp Garam Masala
1 Piece Ginger
1/2 tsp Turmeric Powder
1 piece Green Chili
 

Directions
Preparation:
–15 mins. Crush it finely. Make a paste of Onion, Garlic, Ginger and Green Chili. Fry the Paneer Cubes very lightly.

Cooking:
Heat Oil in a pan. Add the Onion Paste to it. Sauté it on medium fire till light golden. Add the palak to it. Sauté it for 5 mins. on high flame. Simmer the fire and sauté it for 10-15 mins. Add Turmeric, DEEP Garam Masala and Salt. Cook it for 5-7 mins. Then add water and cook for 5-10 mins. Add lemon juice and mix it well. Add Paneer, cook for 5-7 mins. Add Cream. Serve Hot.

Garnishing:
Add a Spoon of fresh Cream. Garnish it with Grated Paneer. Serve it with steaming hot Deep parathas, Butter Roti, Naan or Kulchas.

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Tandoor Chef Suran Masala

Suran Masala

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
14oz Suran
10.5 Cups Sliced Onions
3 Tbsp. Oil
2 Tbsp. Coriander Leaves 1 tsp. Tumeric Powder
  1 tsp. Red Chilli Powder
1/2 Cup Tomatoes
1 tsp. Coriander Powder
Salt to taste
 

Directions
Preparation:
Apply salt to the Suran and deep fry till tender.

Cooking:
Heat Oil in a pan. Fry onions till tender. Add Turmeric powder and Red chilli powder and saute for a min. Add chopped tomatotes and slat as per taste. Let it cook for 2-3 mins. stirring in between. Add Suran and corriander powder to it. Mix all the ingredients well. Cover and cook for 5 mins. Stir in between. Mix finely chopped corriander to it and remove from heat.

Garnishing:
Garnish it with finely chopped corriander leaves.

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Bhindi Masala

Serves: 4 People
Total cooking time: 15-20 min.

Ingredients:
21oz Bhindi
1 Cup Onion Slices
1 tsp. Dry Coriander Powder
1 tsp. Red Chilli Powder
1/2 tsp. Turmeric Powder
Add Salt To Taste
OIL (For deep frying & cooking)
   

Directions
Preparation:
Deep fry the Lady's Finger. Cut the onion in to Slices of about 1 cm. Cut Tomatoes in to small pieces. Chop the Cilantro.

Cooking:
Heat Oil in a pan. Add Onion slices to it & Saute it for 4-5 minutes. Add Turmeric and Red Chilli Powder to it and cook it 1-2 minutes. Add Chopped Tomatoes, Green Chilli and Salt to it. Mix all the ingredients well. Add fresh Copped Cilantro.

Garnishing:
Garnish it with Chopped Cilantro.

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Tandoor Chef Shikarpuri Guavar

Shikarpuri Guvar

Serves: 4 People
Total cooking time: 15-20 min.

Ingredients:
14oz Guvar
1 tsp. Corriander
3 Tbsp. Oil
3 Piece Green Chilli
3 Tomatoes
  1 tsp. Dry Coriander Powder
1 tsp. Red Chilli Powder
1/2 tsp. Turmeric Powder
Add Salt To Taste
 

Directions
Preparation:
Boil the Guvar adding a little Salt till tender. Remove the Guvar from the hot Water & immediately put it in to Ice Cold Water. Grind the Tomatoes, Green Chilli, Garlic, Chopped Cilantro.

Cooking:
Heat Oil in a pan. Add the Crushed Tomatoes & Garlic Paste to it. Cook for 3-4 minutes. Add Salt, Red Chilli Powder, Turmeric to it & saute for 3-4 minutes. Add Guvar to it & let cook for 3-4 minutes. Remove from the flame & serve very hot.

Garnishing:
Garnish with fresh Chopped Cilantro.

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Arvi

Serves: 4 People
Total cooking time: 15-20 min.

Ingredients:
21oz Arvi
4 Tbsp. Chopped Cilantro
3 Tbsp. Oil
3 Tomatoes
2 Piece Green Chilli
  1 tsp. Red Chilli Powder
1/2 tsp. Turmeric Powder
1/2 Piece Ginger
Add Salt To Taste
 

Directions
Preparation:
&mix it well. Fry the Arvi till tender. Crush the Tomatoes, Green Chilli, Garlic Cloves, Ginger & Chopped Cilantro.

Cooking:
Sauté it for 2-3 minutes. Remove from the stove & serve hot.

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Tandoor Chef Drumstick Delight

Drum Sticks Delight

Serves: 4 People
Total cooking time: 45 min.

Ingredients:
14oz Drumsticks
4 Tbsp. Oil
4 Piece Tomatoes
2 Piece Green Chilli
1 tsp. Dry Coriander Powder
  1 tsp. Red Chilli Powder 1/4 tsp. Turmeric Powder
Water
Add Salt to Taste
 

Directions
Preparation:
Peel the Drumsticks. Boil them with a little Salt till tender. Blend the Yogurt & Water to make buttermilk

Cooking:
Heat Oil in a pan. Add mustard seeds to it & let it splutter. Add a pinch of asafoetida. Then add Gram Flour to it & Saute it for 2-3 Min. Add a buttermilk slowly, stirring it simultaneously. Cook it on slow flame for 3-4 Min. Add Red Chilli Powder, Turmeric, Green Chilli & Salt to it. Mix the ingredients well. Now add the Drumsticks. Mix everything well & cook for 2-3 Min. Remove from the stove.

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Tandoor Chef Masala Potato

Masala Potato

Serves: 4 People
Total cooking time: 15-20 min.

Ingredients:
24.69 oz boiled potatoes
10 Curry Leaves
6 Tbsp. Oil
5 Tbsp. Cilantro
4 tsp. Sugar
2 Piece Green Chilli
  1 tsp. Cumin Seeds
Add Lemon To Taste
1/2 tsp. Red Chili Powder
1/4 tsp. Asafotida
Add Salt To Taste
 

Directions
Preparation:
Cut the Potatoes into small cubes. Chop the Cilantro very finely. Cut the Green Chilli into small pieces.

Cooking:
Heat Oil in a pan. Add Cumin Seeds to it & let it crackle. After Cumin Seeds start to crackle add Asafoetida & Curry Leaves. Add Potatoes simmering ingrediants you will hear crackling sound. Then lower the heat. Add Green Chilli, Salt, Sugar, Red Chilli Powder & Chopped Cilantro. Mix all the ingredients well. Cover the pan & let it cook for 3-5 Min. Remove it from the burner & put it a side..

Garnishing:
Garnish it with Chopped Cilantro.

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Tandoor Chef Dumaloo

Dum Aloo

Serves: 4 People
Total cooking time: 45 min.

Ingredients:
14 oz Potatoes
5 Tbsp. Oil
3 tsp. Cream
3 Pieces Tomatoes
2 tsp. Curd
  1.5 Cup Water
1.5 tsp. Red Chilli Powder
1 tsp. Garam Masala
1/2 tsp. Turmeric Powder
1/2 tsp. Kasoori Methi Powder
 

Directions
Preparation:
Peel the Potatoes & make 2-3 holes in it with fork randomly. Add Salt and mix it well. Leave it for 15-20 Min. Deep fry the Potatoes till tender. Make the puree of Tomatoes. Make the paste of Onion, Garlic & Ginger. Powder the cashews..

Cooking:
Heat Oil in a pan. Add the Onion paste to it. Fry till golden brown. Simmer the flame & add Turmeric Powder, Red Chilli Powder. Saute it for 2 Min. Add Powdered Cashew. Fry it for a minute & add the Tomato puree. Saute it till the Oil leaves the gravy. Add Garam Masala & Kasuri Methi. Fry for 2-3 Min. Add Water & Salt. Add the Potatoes & cover the pan & let cook for 5-10 Min. Add Cream & Curd mixture. Serve hot.

Garnishing:
Garnish it with greted Paneer & Finely Chopped Cilantro Leaves.

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Tandoor Chef Surti Undhiyo

Surti Undhiyo

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
1 Cup Papdi
1 Cup Pigeon Peas
2/3 Cup Yam
2/3 Cup Potatoes
1/2 Cup Ravaiya
1/2 Cup Sweet Potato
1 3/4 Tbsp. Fenugreek Leaves
1 3/4 Tbsp. oz Coconut Shredded
  1 1/2 Tbsp. Sugar
1 Tbsp. Flour
1 Tbsp. Corriander
1 tsp Corriander Powder
2 tsp Oil
1/4 tsp Turmeric Powder
1/4 tsp Oil
1/2 tsp Red Chilli Powder
Add Salt To Taste
 

Directions
Preparation:
Peel, wash & cut - Yam, Potatoes, Sweet Potatoes, Ravaiya and deep fry them (applying a little Salt) till tender. String the Papdi in two. Preparation of Masala : Clean, Wash and Grind the Green Garlic, Green Chillies, Coriander, 100g Papdi Beans, 100g Tuver foarsely. Add 2 Tbspn Oil, Salt, Sugar, Asafoetida, Shredded Coconut, Coriander Powder to it & mix well. For Muthiyas : Clean, wash and chop the Fenugreek Leaves. Mix it well with the flour adding Turmeric Powder, Green Chilli, Red Chilli Powder, Oil & Salt as per taste. Mix well Knead into a stiff dough using a little Water. Make rolls of 1" long and 1/2" thick. Deep fry the Muthiyas till golden brown. Keep it aside. Wash the remaining Tuver and Papdi. Boil both of them adding a little Salt & a pinch of Soda bi carb. till tender. Drain and keep it aside.

Cooking:
Heat Oil in a wok. Put a pinch of Asafoetida & add the Green Masala to it. Saute it for 2-3 Min. Sterrring once or twice. Add the vegetables and mix well. Add water and let it cook on slow flame for 5-7 min. Add Muthiyas & mix well. Cook for 5 Min.

Garnishing:
Garnish it with Shredded Coconut & Cilantro.

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Tandoor Chef Dalrajasthani

Dal Rajasthani

Serves: 4 People
Total cooking time: 25 min.

Ingredients:
1/2 Cup Tomatoes
10 Curry Leaves
3 Tbsp. Oil
1 Cup Water
1 tsp Red Chilli Powder
  3/4 Cup Udad Dal
1/2 tsp Turmeric Powder
Add Salt to Taste
 

Directions
Preparation:
Wash the dal in 3-4 changes of water and soak it for 30 Min. Peel and chop the onion finely. Crush the garlic & green chilli. Grind the tomatoes to make a pure.

Cooking:
Boil the dal adding salt & turmeric. Heat oil in a wok. Add cumin seeds. As it changes colour add onion and saute for 2-3 min. Add the tomato puree, green chilli, curry leaves, red chilli powder and mix well. Cook for 2-3 min. Add the gravy to the dal and cook for 5-10 min. Remove from flame. Add fresh cilantro leaves.

Garnishing:
Garnish the dal with fried whole red chilli and cilantro leaves.

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Tandoor Chef Cucumber Raita

Cucumber Raita

Serves: 4 People
Total cooking time: 10 min.

Ingredients:
1 Cup Cucumber
1 Tbsp. Cumin Powder
2 Pieces Green Chilli
  1/4 tsp Curd
Add Salt To Taste
Cilantro to garnish
 

Directions
Preparation:
Whip the Curd adding Salt & Cumin Powder. Refrigerate it. Peel, Wash & Grate the Cucumber. Finely Chop the Green Chillies. Add the Grated Cucumber & Green Chillies to the Curd. Mix well & serve cold.

Garnishing:
Garnish the Raita with Chopped Cilantro & Cumin Powder.

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Tandoor Chef Surti Vaalor

Surti Vaalor

Serves: 4 People
Total cooking time: 25 min.

Ingredients:
2.5 Cups Val Papdi
3 Tbsp. Oil
3 tsp Sugar
2 tsp Green Chili
1 tsp Garlic
  1 Pinch Asafotida
1/4 Cup Water
1/4 tsp Turmeric Powder
Add Salt To Taste
 

Directions
Preparation:
Split the Vaal Papdi into two and wash. Make a paste of Green Chillies & Garlic.

Cooking:
Heat Oil in a wok. Add Asafoetida and immediately add the Vaal Papdi to it. Add Soda, Salt, Turmeric Powder & mix well. Now add the Water, cover & let cook on slow flame till the Vaal Papdi becomes tender and the water dries up. Add the Chilli Garlic paste to it and mix it well. Cook for 2-3 min. Lastly add the Sugar & mix well. Let cook for 2-3 more mins. Remove from the burner.

Garnishing:
Garnish it with a spoonfull of Oil, Shredded Coconut & Cilantro Leaves. Serve it hot with Rotis, Purees or Parathas.

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Hariyali Paneer Bhurji

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
1 Cup Fenugreek Leaves
2/3 Cup Tomatoes
2/3 Cup Paneer
3 Tbsp. Oil
2 Cloves Garlic
1 Onion, diced
  1 tsp. Garam Masala
1/4 tsp. Kasoori Methi
1/2 Cup Water
Add Salt To Taste
2 Green chiles
 

Directions
Preparation:
Clean, shop & wash fenugreek leaves. Mix 1 tsp. salt to it and keep aside for 15 Min. Squeeze out the access water. Grate the paneer. Clean and finely chop the onions. Wash and finely chop the tomatoes. Make the paste of garlic and creen chiles.

Cooking:
Heat oil in a pan. Add onions to it and fry till it starts turning golden. Add the fenugreek leaves & water and cover it and let cook for 10 Mins. Add chili - garlic paste and saute for 1/2 Min. Add the tomatoes and cook for 5-7 Min. Covering the lid. Add paneer, salt, garam masala, kasoori methi and mix well. Cook for 5 Min. on a low flame. Serve hot.

Garnishing:
Garnish it with a scoop of butter. Serve it with naan, roti or parathas.

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Bharvan Karela

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
14oz Karela
5 Tbsp. Oil
2 Tbsp. Sesame seeds natural
2 Tbsp. Gram Flour
2 Tbsp. Shreded Coconut
  1 Tbsp. Amchur Powder
1 tsp. Coriander Powder
1/2 tsp. Turmeric Powder
Add Salt To Taste
 

Directions
Preparation:
Peel the karelas. Make a slit on one side. Apply salt to it and keep it aside for half an hour. Wash the karelas, and pressure cook for 5 minutes. Keep it aside and let it cook. Squeeze out the excess water. Grind into paste green chilli fresh cilantro leaves & garlic.

Cooking:
Heat 2 Tbsp oil in a wok. Add the gram flour to it. Saute till golden brown. Make a mixture of sesame seeds, shredded coconut, red chilli powder, coriander powder, green chilli paste, dry mango powder, turmeric powder, asafoetida and salt (as per taste.) and mix well. Stuff this mixture into karelas. Heat oil (3 tbspn) in a pan. Add the stuffed karelas to it. Cook.

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Tandoor Chef Haridal

Hari Dal

Serves: 4 People
Total cooking time: 20 min.

Ingredients:
2/3 Cup Tomatoes
1/2 Cup Moong Dal Chilka
15 Curry Leaves
3 Cups Water
2 Tbsp. Oil
1 Tbsp. Mustard Seed
  1 Tbsp. Lemon Juice
1/2 Tbsp. Cumin Seeds
1/2 tsp. Red Chilli Powder
1/4 tsp. Turmeric Powder
Add Salt To Taste
 

Directions
Preparation:
Clean and wash the dal in 3-4 changes of water. Soak for 30 mins. in clean water. Chop the tomatoes. Crush the green chilli and garlic with curry leaves.

Cooking:
Boil the dal adding salt, turmeric and tomatoes in 3 cups of water. Heat oil in a small wok. Add mustard seeds and let it splutter. Add cumin seeds and as it starts changing colour add asafoetida. Add the curshed green chilli paste and stir fry for a minute. Remove from the flame. Add red chilli powder to it and immediately pour it on the dal. Mix well, stir and wok for 5 min. till desired thickness is achieved. Add coriander leaves,lemon juice and remove from flame.

Garnishing:
Garnish the dal with thin onion rings and coriander leaves.

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Tandoor Chef Methichana

Methi Chana

Serves: 4 People
Total cooking time: 25 min.

Ingredients:
1 1/4 Cup Green Channa
1 Cup Tomatoes
1 Tbsp. Fenugreek Leaves
5 Tbsp. Oil
1 Cup Onion chopped
1 Piece Green Chilli
  3/4 Cup Water
1/2 tsp. Red Chilli Powder
1/4 tsp. Turmeric Powder
Add Salt To Taste
 

Directions
Preparation:
Wash & boil the chana adding a little salt and soda bi carb. Clean & wash fenugreek leaves thoroughly in running water. Grind it. Peel and chop the onions finely. Wash and grind the tomatoes with garlic and green chilli.

Cooking:
Heat oil in a pan. Saute onions till golden brown. Add the methi. Stir fry for 7-8 mins. Add the tomato puree. Add red chilli powder, Turmeric powder & salt. Mix well. Cook on slow flame for 5 mins. Add water and cook for 2-3 mins. Add the boiled channa. Mix well and cook for 5 more mins. Remove from flame.

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Tandoor Chef Suran

Suran

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
14oz Suran
3 Tbsp. Oil
2.5 Cups Onion Slices
1.5 Cups Chopped Tomatoes
  1.5 tsp. Turmeric Powder
1 tsp. Red Chilli Powder
Salt to Taste
 

Directions
Preparation:
Apply Salt to the Suran & Deep fry till tender.

Cooking:
Heat Oil in a pan. Fry Onions till tender. Add Turmeric Powder & Red Chilli Powder and saute for a minute. Add Chopped Tomatoes and Salt as per taste. Let it look for 2-3 minutes stirreing in between. Add Suran & Coriander Powder to it. Mix all the ingredients well. Cover & cook for 5 minutes. Stir in between. Mix finely Chopped Cilantro to it & remove from heat.

Garnishing:
Garnish it with Finely Chopped Cilantro.

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Tandoor Chef Tuverlilva

Tuver Lilva

Serves: 4 People
Total cooking time: 25 min.

Ingredients:
14oz Tuvar (Pigeon Peas)
4 Tbsp. Oil
3 tsp. Coriander Powder
3 Tbsp. Chopped Cilantro
1.5 tsp. Sugar
  1 Tbsp. Green Chilli Sauce
1 Pinch Asafotida
1/4 tsp. Turmeric Powder
Salt to Taste
 

Directions
Preparation:
Boil Tuvar in pan of Water with a pinch of Turmeric Powder & 1/4 Tspn Oil. Wait till Peas are coocked (They will be soft & tender.) Mixin the Green Garlic Paste, Green Chilli Paste, Sugar, Coriander Powder & Cilantro Leaves. Stir until it becomes a thick paste.

Cooking:
Heat Oil in a wok or pan. Add a pinch of Asafoetida and Turmeric and immediately putin the boiled Tuver. Add the paste of Green Garlic. Mix it well and add Salt as per taste. Let it cook for 5 Min. Stirring in between.

Garnishing:
Garnish it with Finely Chopped Cilantro Leaves and Shredded Coconut. On top of it pour 1 Tbssspn Oil.

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Tandoor Chef Dalmasti

Dal Masti

Serves: 4 People
Total cooking time: 20 min.

Ingredients:
1 cup Chana dal
1 Tbsp. Ghee
1 Tbsp. Green chili powder
1 Tbsp. Red chili powder
1 Onion
Salt
  Coriander leaves
Amchoor powder
Lemon juice
Turmeric powder
 

Directions
Preparation:
Wash the dal in 3–4 changes of water. Grind the coriander leaves, green chili and lemon juice. Peel, wash and cut the onion into slices.

Cooking:
Boil the dal adding salt and turmeric. Pour it in a serving bowl. Sprinkle on red chili powder, amchoorr powder, groundd coriander and sliced onion. Pour over hot ghee and serve.

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Tandoor Chef Potato Masala

POTATO MASALA

Serves: 4 People
Total cooking time: 20 Min.

Ingredients:
24 oz. Boiled potatoes
10 Curry leaves
6 Tbsp. Oil
4 tsp. Sugar
1 tsp. Cumin seeds
Cilantro
Green chili
Asafoetida
1/2 tsp. Red chili powder
Add Salt to taste

Directions
Preparation:
Cut the potatoes into small cubes. Chop the cilantro very finely. Cut the green chili into small pieces.

Cooking:
Heat oil in a pan. Add cumin seeds and let crackle. After cumin seeds start to crackle, add asafoetida & curry leaves. Add potatoes while ingredients crackle in pan. Lower heat to simmer and add green chili, salt, sugar, red chili powder and chopped cilantro. Mix well and cover for 3-5 minutes. Let cool for a few minutes and serve!

Garnishing:
Garnish with fresh chopped cilantro leaves.

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Tandoor Chef Mint Canteloupe

Skewered Mint Cantelope

Ingredients:
1 Cantaloupe; peeled, seeded and cubed
1/4 Cup Butter
1/2 Cup Honey
1/3 Cup Fresh Mint leaves, chopped
Skewers

Directions
Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.

Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.

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Tandoor Chef Curry Cheeseballs

CURRY CHEESE BALLS

Ingredients:
2 8 oz. packages cream cheese, softened
1/2 cup chutney
1/2 tsp mustard powder
1 1/2 tbsp curry powder
1/2 cup sliced almonds

Directions
In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm.

Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.

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CORIANDER CHILI ALMONDS

Ingredients:
1/2 tbsp olive oil
1 1/2 cup blanched almonds
1 tsp coriander seeds, crushed
1 dried red chili pepper
2 pinches of sea salt



Directions
Add the olive oil and almonds to a hot saute pan. Saute the almonds until golden brown, shaking the pan regularly to color them evenly. Crumble in the coriander and chili to taste, and add the sea salt. Toss over and serve hot on a large plate.

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Tandoor Chef Just Peachy Pizza

JUST PEACHY PIZZA

Naan Your Average Pizza Contest
Grand Prize Recipe

submitted by Dee W., Culleoka, TN

Ingredients:
6 Pieces Tandoori Naan
4 oz. Cream cheese
1/2 Cup white chocolate chips
2 Peaches
1/2 Cup brown sugar
1/2 Cup diced pecans
2 tsp. Cinnamon
1/2 cup dried cranberries
2 Tbsp. Melted butter

Directions
Preheat oven to 350°F. Grease two cookie sheets.

In a microwave safe bowl melt the 1/2 cup white chocolate chips for about 30 seconds in the microwave, stir in cream cheese, return to microwave for 15 seconds. Stir until smooth.

Slice peaches in to thin slices. In a bowl toss together peaches, brown sugar, pecans, cinnamon, cranberries and butter.

On each of the Tandoori Naan Bread spread 1/6th of the cream cheese mixture, sprinkle evenly on top 1/6th of the peaches mixture, and press gently to help the peaches cling to the cream cheese. Arrange the breads on the cookie sheets so that they are not touching. Bake for about 12 minutes. Allow to cool for about 2 minutes. Serve with or without optional topping.

Topping: 1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract

In a mixer whip all ingredients until peaks form. Chill until needed.

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Tandoor Chef Mutter Paneer

MUTTER PANEER

Total preparation time: 10 min.

Ingredients:
4 1/2 cups paneer cheese, cubed
3 1/2 cups peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsp garlic paste
2 tsp coriander powder
1 tsp cumin powder
2 tsp garam masala
1/2 tsp turmeric powder
2 green chilies, chopped fine
6 tbsp oil
1 1/2 cups water
salt to taste
3 tbsp heavy cream, thickened
coriander leaves chopped fine to garnish

Directions
Grind onions in a food processor until paste consistency. Set aside. Repeat process with tomatoes. Heat two to three tablespoons of oil in a pan and gently stir-fry paneer until golden. Remove onto a paper towel and set aside. In the same pan heat two to three tablespoons of oil and add the onion paste. Fry until it turns light brown.

Add tomato paste, ginger and garlic paste then fry for another two to three minutes. Add coriander, cumin, turmeric, garam masala, green chillies and fry, stirring continuously until the oil begins to separate from the masala (spice mixture). Add peas to the pan and fry for two to three minutes then add the paneer, water and salt.

Reduce heat to a simmer and cook until the gravy thickens. When the gravy is as thick as you would like, remove from heat and stir in the heavy cream. Garnish with coriander leaves and serve with naan.

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Tandoor Chef Raita

RAITA

Total preparation time: 10 min.

Ingredients:
1 Cup plain yogurt
3 Cucumbers, seeded and chopped
1 Tomato, seeded and chopped
1 tsp. Ground cumin
1/2 tsp. Paprika
Salt and Pepper to taste

Directions
In a salad bowl, whisk together the yogurt, cumin and paprika. Add chopped cucumbers and tomatoes; toss and chill before serving.

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Tandoor Chef Spicy Mango Chutney

Spicy Mango Chutney

Serves: 4 People
Total preparation time: 10 min.

Ingredients:
3 large Sweet mangoes, slightly ripened
1 tsp. Lemon rind, minced finely
1 tsp. Lemon juice
10 Green chillies
1/2-inch piece Ginger, minced finely
1 tsp. Cumin seeds
1/2 tsp. Fennel seeds
1 tsp. Coriander seeds
1 tsp. Mustard seeds
6 tsp. Cooking oil
Salt to taste

Directions
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the fennel seeds, cumin and coriander seeds and crush coarsely. Set aside.

Heat the remaining oil and add the mustard. When the mustard seeds crackle, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, lemon rinds and lemon juice. Salt to taste. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

Store in an airtight container in the fridge. If boiled and cooled correctly, since no water is used in making this dish, it should keep for more than a week.

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Tandoor Chef Almond Kulfi

Almond KuLfi

Serves: 4 People
Total preparation time: 9-10 hours

Ingredients:
1 Cup Almonds, peeled and grinded
1 1/2 Cups Condensed milk
1 Cup Whipped cream
1/4 tsp. Powdered cardamom
1/2 Cup Pistachios, chopped
A Pinch of Saffron
Sugar to taste

Directions
Mix all the ingredients, except for pistachios and saffron, in a large bowl. Heat the mixture for three to five minutes over medium heat, then pour into a conic mold. Sprinkle with chopped pistachios and saffron before freezing for eight to ten hours.

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Tandoor Chef Grilled Naan

Grilled Naan

Total preparation time: 10-15 min.

Ingredients:
Naan Bread
Mild cheese (like homemade Indian cheese, Brie or Provolone), in pieces
Spinach, chopped into bite-sized pieces
Red peppers, chopped into bite-sized pieces
Ground Coriander, to taste

Directions
Lightly coat grill with oil and preheat for five to ten minutes on high. Place naan bread onto grill and flip after two to three minutes. Place cheese, veggies and spicing on top and allow to melt. Depending on preference, carefully remove from grill after three to five more minutes. Allow to cool and serve! Goes great with a mango lassi.

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Tandoor Chef Mangolassi

Mango Lassi

Serves: 2 People
Total preparation time: 10 min.

Ingredients:
1 mango, peeled, pitted, and coarsely chopped (about 1 cup)
1 Cup whole milk or low-fat plain yogurt
3 Tbsp. sugar
Ice cubes, for serving

Directions
In a blender, combine mango, yogurt, sugar and 1/2 cup cold water. Pour through a fine strainer (to remove pulp), if desired. Serve immediately over ice.

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Tandoor Chef Jeera Rice

Jeera Rice

Serves: 6 People
Total cooking time: 20 min.

Ingredients:
5 Tbsp. Oil
1.5 tsp. Cumin seeds
1 Cup Basmati rice
Add Salt to taste
Turmeric powder
2 Cups Water

Directions
Preparation:
Clean and wash the rice in 3-4 changes of water. Soak in 2 cups of water for 25-30 minutes.

Cooking:
Heat oil in a wok. Add the cumin seeds and a pinch of turmeric powder & immediately add the rice. Add water & salt and stir slowly. Let it cook on high flame for 7–8 minutes. Lower heat & cover. Let it cook for 4 more minutes. on a low flame until water is absorbed.

Garnish with fresh chopped cilantro leaves & serve steaming hot.

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Tandoor Chef Khichdi

Khichdi

Serves: 4 People
Total cooking time: 30 min.

Ingredients:
1/2 Cup Dal
6 Cloves
3 sticks Cinnamon
2.5 cups Water
2 Tbsp. Oil
2 Red chilis - whole
Asafeotida
  1 cup Rice
1/2 tsp. Mustard seeds
1/2 tsp. Turmeric powder
1/2 tsp. chili powder
Add Salt to taste Ghee
 

Directions
Preparation:
Wash rice in 3–4 changes of water. Soak in 2 cups fresh water for 30 min. Repeat process with Dal.

Cooking:
Heat oil. Add mustard seeds, a pinch of asafoetida, cloves, cinnamon, red chili. Add dal with the water. Add turmeric & chili powder. Bring it to boil, lower the heat, cover and cook for 10 min. Add a spoon of ghee to it. Add the rice along with the water and salt. Increase the heat and stir slowly. When it starts boiling, lower the heat. Cover it and let it cook for 15 min. Remove from the burner. Serve with Ghee.

Directions
Lightly coat grill with oil and preheat for five to ten minutes on high. Place naan bread onto grill and flip after two to three minutes. Place cheese, veggies and spicing on top and allow to melt. Depending on preference, carefully remove from grill after three to five more minutes. Allow to cool and serve! Goes great with a mango lassi.

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Tandoor Chef Roti

Plain roti

Serves: 4 People
Total cooking time: 20 min.

Ingredients:
Wheat flour
1.5 cups Water
1 Tbsp. Oil
1/4 Tbsp. Salt
Ghee

Directions
Preparation:
Add salt to the wheat flour. Add water to the flour slowly. Then 1 Tbsp. oil & mix well. Cover & keep aside for 10 minutes. Now make small equal balls of dough.

Cooking:
Roll dough into a round shaped Roti using a rolling pin. Heat the tava on a burner for a minute. Place the Roti on it and roast it on both sides. Now remove it from the tava & flip Roti again on burner. The Roti is ready to serve.

Garnishing:
Apply Ghee and serve hot.

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Tandoor Chef Ghee

GHEE

Total cooking time: 10 Min.

Ingredients:
1 lb. Butter

Directions
Preparation:
Place butter in a medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam, which will disappear. The ghee is done when a second foam forms on top of the butter, and the butter turns golden. This takes approximately 7 to 8 minutes. Brown milk solids will be in the bottom of the pan. Gently pour into a heatproof container through a fine mesh strainer or cheesecloth. Store in an airtight container, being sure to keep the ghee free from moisture. Ghee does not need refrigeration and will keep in an airtight container for up to 1 month.

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Wondering what Ghee is? Don't know where to find Roti? Visit Deep Foods' Grocery Babu and order any ingredient necessary to cook an Indian meal from scratch!

Know your ingredients
Tandoor Chef curry powder

Did you know that there are hundreds of different types of curry? In fact, curry powder and the word curry do not actually refer to any specific Indian food. Curry powder, also known as masala powder, is a blend of spices of varying composition developed by the British during the days of the Raj to recreate the taste of Indian cuisine at home.

corriander seeds

Did you know that in India Coriander Seeds are called dhania and are a common seasoning ingredient in many Indian recipes. These flavorful seeds have a lemony citrus taste when crushed. Coriander seeds have many uses from being a key ingredient in garam masala and Indian curries to being used in brewing Belgian wheat beers.

paneer cheese

A key ingredient in many delicious Indian dishes, Paneer Cheese is the cornerstone of Indian vegetarian cuisine. Paneer originated in India and is a source of protein for vegetarian Hindus. Because Paneer Cheese is so high in protein, it can be an excellent substitute for meat in many dishes.

peas

Did you know that peas are botanically a fruit, but are considered a vegetable in cooking? Peas have been used since ancient times and remain a staple in most households and are also an important component to many Indian favorites, including samosas.

ginger

Ginger is a herb, but it is often known as a spice and in many countries it is thought to be a remedy for many ailments. Ginger has been said to cure migraines, reduce joint swelling for people suffering from rheumatoid arthritis and shorten flu and cold symptoms. Ginger is an essential ingredient in Indian cooking and we can see why!

tomatoes

Tomatoes contain large amounts of vitamin C, vitamin A, potassium and iron. They also contain Lycopene, an antioxidant that research suggests can help people stay active even in old age. Studies conducted by Harvard researchers have suggested that lycopene can even help prevent cancer.

yogurt

Raita is made using plain yogurt. Sounds boring? Think again. Even plain yogurt contains healthy amounts of Calcium and Vitamin D, and both can play a crucial role in preventing or delaying the onset of Osteoporosis.

cucumbers

Cucumbers are a guilt-free food. They contain few carbohydrates but pack in vitamins that are great for your kidneys. Cucumber's potassium content make it useful for controlling blood pressure and the high mineral content of cucumber promotes nail health

paprika

When you think of paprika you probably picture the image above. Of course, paprika is actually made from ground dried bell peppers and chili peppers and their 'heat' or hotness will vary. Though primarily used for flavor, paprika does contain antioxidants and several vitamins.

Turmeric

Turmeric has been used in India for thousands of years and is a major part of Ayurvedic medicine.

fenugreek

Fenugreek reduces perspiration, fevers, treats allergies, bronchitis, sinus and lung congestion.

celery

Celery is a rich source of vitamin C. It helps in increasing the immunity level, fighting colds, asthma, osteoarthritis and rheumatoid arthritis.

nutmeg

The nutmeg tree is the only tropical fruit that produces two spices: nutmeg is the ground seed, mace is the dried reddish covering of the seed.

marjoram

Majoram has medicinal properties which are used as a treatment for aching muscles, hypertensions, colic, coughing and sprains.

Tandoor Chef Indian Cuisine