Tandoori
One of the popular items of entree at an Indian restaurant is tandoori variety. Tandoori chicken, Tandoori Tika, Tandoori Paneer Tika, Tandoori Gobi, Tandoori mushroom, etc. are the first to be ordered. Some restaurants have an offer of a platter of mixed tandoori items. After eating those, one feels like wanting to make them at home as well. But the restaurant won’t give you their secret recipe. Although you may wonder that if all of the over 400 Indian restaurants in Melbourne have this tandoori item, how many secret variation can be there.
You may search the internet or look into the recipe books written by some of the famous cooks, chefs or culinary institute. You will find many variations. You will have to try out some and find out the one that you like most.
Now, I am a vegetarian. So here I am sharing with you my knowledge of how I make these tandoori items. I mostly use Paneer, mushrooms and vegetables and some simple spices. I find they make quite tasteful and hope you will like them too.
The Recipe
Tadoori Paneer tikka, mushrooms and vegetables.
Ingredients :
Paneer – 250gm in 5cm size cubes.
Mushrooms – 6 to 8 medium sizes
Cauli Flower – 100gm, in 5cm pcs.
Eggplant – 100gm in 5cm cubes
Pumpkin – 100gm in 5cm cubes
Capsicum – One large, in 5 cm size pieces
Tomatoes – 2 cut in quarters, juice and seeds removed.
Marinating Spices:
Plain Yogurt – 200gm (Preferably not too sour)
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chili paste – 1 teaspoon
(If you want to taste real flavor, do not us any bottled paste. Make pastes yourself from fresh ingredients. If you do not like the ‘chili hot’ you may omit it)
Turmeric – ½ teaspoon
Paprika – 1 teaspoon
Saffron – a few threads
Cardamom – 3 crushed
Asafoetida – 1/2 teaspoon
Cinnamon – a few small pieces
Cloves – 8 crushed
Black pepper – 10 pcs crushed
Lemon juice fresh – 2 teaspoon
(Note : Do NOT use powders of cinnamon, cloves or pepper as that will bring black color in the marinating sauce and reduce the charm of orange color.)
Salt – 1 teaspoon
Preparation
Mix all the spices in the yogurt and stir it well to prepare nice orange looking marinating sauce. You may taste it to ensure that the salt is in correct proportion. Dip paneer pieces, mushrooms and all the vegetable pieces in the sauce. Rub thoroughly the marinating sauce on each and every piece with fingers. Then leave it for 5-6 hours in freeze.
Cooking
Thread a few assorted pieces on skewers and roast them on hot open charcoal barbeque. Make sure the BBQ is fully fired and very hot. Cooked in high heat for a short time will cook all the pieces and retain moisture in them. (Alternatively you can roast them on gas or in an oven but roasting on a charcoal BBQ will give it better flavor.
Serving
Serve them hot straight on a plate. They do not need any accompaniment. No one will want to wait. The fragrance itself will be so much inviting ! They will be so much delicious, Even better than the ones in the best of the restaurants. Guaranteed !!!