Cooking Iconic Tandoori Dishes in 1

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Cooking Iconic Tandoori

Dishes in



Cooking Iconic Tandoori Dishes

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Cooking Iconic Tandoori

Dishes in

Taoshobuddha

Cooking Iconic Tandoori Dishes in

This is an instruction manual how to use Master Chef Gas

Oven tandoor and also it contains certain recipes.

Taoshobuddha and Taoshobuddha Food Network

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Images: Taoshobuddha

A production of

Food is consciousness. Food nourishes yourconsciousness. Food helps you to grow physicallymentally and spiritually. Food creates your !odythoughts emotions and understanding. " !alancedfood !rings inner harmony. "nd when you areharmoni#ed within there is !eauty and then thisinner !eauty manifests through your life in myriad

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ways as thoughts understanding intelligence dishesand love.

$hen you are unconscious in your choice of foodthat you consume you are going to attract manydiseases. It is your choice to select right food tomaintain a healthy life style. %ow long can you go onneglecting&

Taoshobuddha

The word Taoshobuddha comes from three words,‘tao,’ ‘sho,’ and ‘Buddha’. The word Tao was coined

by the Chinese master, Lau Tzu. It means thatwhich is and cannot be put into words. It is

unknown and unknowable. It can only beeperienced and not epressed in words. Its

ma!nanimity cannot be condensed into finiteness.The word "ho implies, that which is #ast like the

sky and deep like an ocean and carries within itswomb a treasure. It also means one on whom the

eistence showers its blessin!s. $nd lastly theword Buddha implies the %nli!htened &ne' one who

has arri#ed home.

Thus, Taoshobuddha implies one who is eistential,on whom the eistence showers its blessin!s and

one who has arri#ed home. The %nli!htened &ne(

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Exotic Tandoori Cuisines

The uniqueness of Indian Cuisine lies in itsspecial blend of spices that release unique

yet pleasant aroma in the atmosphere Thearoma comes from the fragrance of spice

blend And the finishing look makes it e!enmore attracti!e than a beautifully dressed

beauty This creates an enticing ambiance in the surroundings

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Preface

My main interest is transformation of humanconsciousness so that you are more loving andunderstand the essence of life. This is the !eginningof 2ife 3ternal. The process of transformation entailsthe movement of consciousness from thinking tofeeling and finally to !eing. Meditation is the onlyway for this. %owever most of you may not !einterested in choosing that route for transformation.

Therefore I have chosen the applied aspect ofmeditation with Cooking as the way. Food is therealm where you can find everyone. "ll of us areinterested in good and tasty food even if you do notknow how to cook. This way I can continue to drawyou towards new way of cooking lovingly innovativeand creative yet healthy and nourishing. This is tosow the seeds of creativity in you. 4ou may re5ectany thing. Certainly you will not re5ect a tasty dish

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that I cook or teach you how to cook e6otic andIconic in a totally awesome style. $hen you arecooking lovingly you are in fact meditative andlearning how to !e meditative in every aspect of life.

These recipes are the outcome of understanding theIconic Tandoori tyle of Indian Cooking. In theprocess many fusion and new recipes have !een

introduced not only to satiate your taste !uds !ut toinfuse the interest in making cooking creative !othan art and science simultaneously.

Once you are creative you have started moving on adifferent plane of consciousness.

Many new recipes are included in this !ook and Ihope you can create your own recipes as well as timegoes on. There is much scope once you know the

!asic art of Iconic Tandoori tyle of 3ast IndianCooking.

I must e6press gratitude for our friend Gavin of)he*ian! +on!kan! ian!nan %namelware Co.,

Ltd in mainland China for his utmost cooperationat every stage 7 development of the designcustomi#ing the Master Chef Gas Oven Tandoor andin making it availa!le in its present form forsuccessful marketing. $hen I suggested the idea of

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including a printed "pron and a Tandoori Cook78ookhis response was positive and overwhelming.9ntil I come !ack to speak you on another 5ourney oftaste and consciousness with some other e6citingrecipes do en5oy these recipes.

8onne appetite. 2ove:::

Taoshobuddha

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What is Tand r?

Tandoor is a cylindrical clay oven used in cooking and!aking iconic dishes in India 'akistan Middle 3astand the areas with significant Indian population. ;oweven in Metropolitan Cities these Tandoori Disheshave !ecome very popular so much so that certain

countries claim some of these dishes as their;ational Dish. The tandoor is used for cooking inouthern Central and $estern "sia as well as in theCaucasus.

The heat in a tandoor was traditionally generated !y

a charcoal or wood fire !urning within the tandoor

itself thus e6posing the food to live7fire radiant heat

cooking and hot7air convection cooking and

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smoking !y the fat and food 5uices that drip on to

the charcoal.

The temperatures in a tandoor can reach up to 1/)<7-))oC =>))<F? and it is common for tandoor ovensto remain lit for long periods to maintain the highcooking temperature. The tandoor design issomething of a transitional form !etween amakeshift earth oven and the hori#ontal7planmasonry oven.

The oldest e6amples of a tandoor were found in thesettlements of the ancient Indus @alley Civili#ationthough earlier tandoor7type ovens have !eenrecovered in early7%arappan conte6ts on the Makrancoast including the mound site of 8alakot 'akistan.

In anskrit the tandoor was referred to as kandu.

The word tandoor comes from the Dari words tandArand tannAr. "lso these are derived from very similarterms from other languages as 'ersian tanAr - ,تن

"rmenian tBonir -Թոնիր, "ra!ic tannAr - نت,

%e!rew =רונת? e.g. in 2eviticus ,1 Turkish tandr9#!ek tandir "#eri t ndir and Eurdish tendr.ə

%owever according to Dehkhoda 'ersian Dictionarythe word originates from "kkadian tinru and ismentioned as early as in the "kkadian 3pic of

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Gilgames. "s such tandoor may not have originatedfrom emitic or Iranian altogether dating !ack toperiods !efore the migration of "ryan and emiticpeople to the Iranian plateau and Mesopotamia.

$ith the passage of time advanced technology wasused to create modern Tandoors. ust as thecomputer technology has undergone many

innovations. "s a result from huge computers wehave now 2ap7Tops and 'ersonal Computers. 3arliercomputers have to !e kept in large "ir7ConditionedHooms. ;ow with advancements of technology allthat has !ecome redundant.

In the same way the Tandoor Industry could notseparate itself from the trends of innovations andmanBs insatia!le uest to improve upon hisenvironment and em!race modern conveniences.

From large fi6ed Tandoors we have Tandoors oncastors. till the use of Tandoor remained to certaine6perts. 3ach restaurant has specially trainedTandoor Operators.

In recent times and with the popularity of IconicTandoori Dishes many manufactures have venturedin creating Models for domestic purposes as well.

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In this field I make mention of )he*ian! +on!kan!

ian!nan %namelware Co., Ltd in mainlandChina. The company has created the model fordomestic use. This particular Gas Oven Tandoorserves the twin purpose of a Con#entional

Tandoor and &#en simultaneously. The hightemperature is maintained using the *D %eatingTechniue that maintains the reuired temperature

inside the Tandoor and cooks the Iconic traditionalTandoori dishes to satiate the taste !uds of /ood

Lo#ers world over.

I take pleasure in introducing this special piece oftechnology making availa!le to each one of you. "ndon this occasion I am eually happy to present the!ook ‘Cookin! Iconic Tandoori 0ishes in’ our newTraditional and innovatory 1aster Chef 2as &#en

Tandoor.

Cooking Taoshobuddha way Cooking lovingly,

Cooking meditatively!

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Tandoori Cooking

Tandoori Cooking is a speciali#ed cooking styledeveloped in Indian u!7Continent and Middle 3ast.%owever very often people seem to think thattandoori to !e a recipe. 2ike many of the worldBsgreat dishes this is actually a cooking method thathas !ecome synonymous with the food that is

prepared.

"ccordingly the word tandoori refers to a marinatedmeat or paneer cooked over an intense fire in atandoor. " tandoor is a clay oven in which a hot fireis !uild. Marinated meats are lowered into the ovenon long metal skewers and cooked in this smoky ande6tremely hot environment until done. Thetemperature is retained inside the tandoor as thetraditional insulation prevents the emission of heat.

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Tandoor is a clay oven large enough to hold a goodsi#ed fire and then all the food that gets placed in it.Generally restaurants have !uilt in tandoor that isdug into the ground or !uilt into an enclosure. Thereal secret is that heat can only escape it through totop. The direct heat of the fire is reflected !y theceramic sides intensifying the heat and creating acooking environment that easily reaches 0)) degrees

Celsius. It is !uried or enclosed to hold in the heatand to keep anyone from coming in contact with theoutside surface.

The marinade used in any tandoori dish starts withthick plain yogurt. $hile this might sound a littlestrange this is actually perfect for marinating meats!ecause it has a natural acidity and it is thick so itholds to the meat well and keeps the her!s andspices in place. The flavor of the yogurt is so mild

that you do not even taste it.

Marinade is prepared !y com!ining plain yoghurt anda !lend of different spices. Then the desired item ismi6ed in the mi6ture so that marinade is well coatedon all sides of the piece. ;ormally it is kept for sometime for the flavors to infuse into.

Tandoori dishes are usually red or yellow. $hatever!e the color there is a gla#e always this depends on

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the marinade ingredients. The red is provided !yground annatto seeds which can !e somewhatdifficult to find at your local store. The yellow comesfrom saffron which can !e very e6pensive. %oweverthese are healthier than the cheap food colors thatare health ha#ards.

In addition to the colors provided !y the spices

tandoori marinade is also flavored traditionally withginger garlic coriander powder cayenne pepper andgaram masala. 4ou ad5ust the heat of your tandooridish !y adding more or less cayenne pepper.

o after you have com!ined your spices and yogurtgot the right color and heat !aste it over your meat.4ou need the meats to sit in this thick marinade forseveral hours to a!sor! the flavors. ;ow you areready to cook in Tandoor. Hemem!er that tandoori

dishes are cooked at very high temperatures.

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aster Chef as "ven Tandoor

Master Chef Gas Oven Tandoor is an innovation inTandoor technology. It is redefining your Tandoor36perience through *D heating system in a simplecookware.

The *D %eating ystem is uniue to maintain andcirculate the heat throughout the Tandoor whilemaintaining the Optimum Temperature of 1/)o7-))o

Celsius while the cooking process is on.

The heat inside the Tandoor remains as high as!etween 1/)7-)) degree Celsius. It is com!ined withthe Convection Convention and Hadiant heattransfer. "s a result the food is cooked very fast. Inthe process the 5uices and tastes are locked insidegiving cooked moist food that tingles individual taste!uds.

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Traditionally the walls of the Tandoor a!sor! a lot ofheat. This results in giving Flat 8read J ;aan auniue flavor you can never forget. This is retained

in this uniue innovation. The shape of Tandoor is

also very important. The shape helps in ensuringthat the heat is trapped and circulated in a mannerthat the food on the skewers is heated from all sidesincluding inside !y the hot skewer. "s a result thefood not only looks cooked from appearance inside itis really cooked inside as well.

The * D %eating ystem is developed !y using thethree trays. 3ach one of the trays has a differentvent system that helps not only in maintaining the

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heat inside the Gas Oven Tandoor instead circulatesthrough Convection Convention and Hadianttransfer.

Convection is the concerted collective movement ofensem!les of molecules within fluids. It happens onlyin fluids gases and rheids J =a non7molten solid thatdeforms !y viscous flow at least a thousand times

faster than it would deform elastically under thesame applied stress. The term which was coined !y. $arren Carey in (>0* has the same Greek rootas rheology the science of viscoelasticity andnonlinear flow?. Convection of mass cannot takeplace in solids since neither !ulk current flows norsignificant diffusion can take place in solids.

Diffusion of heat can take place in solids !ut isreferred to separately in that case as heat

conduction. " good model for convection is when youplace a glass full of a liuid on a gas !urner you thencan feel the different levels of heat in the glass.

Convective heat transfer is one of the ma5or modesof heat transfer and convection is also a ma5or modeof mass transfer in fluids. Convective heat and masstransfer take place through !oth diffusion J therandom 8rownian motion of individual particles in thefluid J and !y advection in which matter or heat is

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transported !y the larger7scale motion of currents inthe fluid.

In Master Chef Gas Oven Tandoor the !ottom traywith uniue in and out vent system and the waterinside helps in the transfer of heat throughconvection.

Convention heat transfer is the normal system as wehave conventional ovens. It is !ased on %@"C J %eatJ @entilation and "ir Conditioning system. %@"C 7heating ventilation and air conditioning is thetechnology of indoor and automotive environmentalcomfort. %@"C system design is a su!7discipline ofmechanical engineering !ased on the principles ofthermodynamics fluid mechanics and heat transfer.

This is the techniue that is used in your

conventional ovens and the heating systems used incold countries.

2ast is the Hadiant %eat ystem. Hadiant heatingsystems supply heat directly to the floor or to panelsin the wall or ceiling of a house. This helps inmaintaining the heat inside for e6cellent cooking.This systems depend largely on radiant heat transfer7 the delivery of heat directly from the hot surface tothe people and o!5ects in the room via infrared

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radiation. In case of Master Chef Gas Tandoor itprovides the comfort cooling to the food placedinside the Tandoor. Hadiant heating is the effect youfeel when you can feel the warmth of a hot stovetopelement from across the room.

Thus all three convection convention and radiantheating systems are incorporated in this uniue

Master Chef Gas Oven Tandoor. "nd the Tandoor isnot 5ust an ordinary piece of ware instead it is uniuetechnology J a devise to give you the uniue cookinge6perience.

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Redefining Tandoor Experience

#ow to use as "ven Tandoor

The Master Chef Gas Oven tandoor is made of fourcomponents.

(. 8ase tray for convection heating system. Tostart the Gas Oven Tandoor you add water inthis component and put on your gas !urner onhigh flame. 're heat the Tandoor for -7/minutes for !est results.

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,. Middle tray is used for making many items likegravies !rownies etc.

*. The top perforated tray is used for cookingtandoori and other items. On this tray you cook;aans Hotis Chicken Fish 2am! 'aneer andother vegeta!les. This tray is also used for

!aking !uns cupcakes and items like these.

1. 2ast component is the wonderful lid. This can!e kept in standing position. Inside the metalflower shape helps in maintaining radiant heatsystem of the *D heating device.

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Tandoori vs "ther Cooking $tyles

There are various cooking style where the itemsdirectly come in contact with heat. 9sually the heat

can !e generated through electric current wood

coals or gas. "lmost all the cooking styles like Grill

8roil 8ar!eue use all these three heating systems.

2rill J It is a general term that refers to any cooking

largely !y radiant heat. 8roil is sometimes used to

distinguish heat from a!ove 7 usually from an electric

heating element. Grill also refers to the wire grid

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used to support the meat a!ove the heat source. In

the 9" grilling is often done over charcoal or a gas

flame outside !ut the heat source may also !e

electric or a wood fire.

Barbecue -BB3 7 In many places it means the

same as grilling. For e6ample the "ustralian hrimp

on the 8ar!ecue. 8ut some people restrict the word

to a low temperature roasting perfected in certainareas where 88K is used in this slow smoked sense

grill then means a faster hotter cooking used for

steaks ground meat and fish.

For 88K the meat is often seasoned !y ru!!ing itwith a mi6 of dry spices 7 salt !lack pepper paprikacumin etc. It may !e !asted while cooking with asauce that typically has a mi6 of sweet sour andspicy =88K sauce?. Or this sauce may !e served with

the meat. In the 9" pork is the most common 88Kmeat though in some areas !eef is cooked this wayLand also chicken.

Overlapping with 88K is pit cooking where a fireheats stones in a pit the meat is wrapped andplaced in the pit and covered to cook for a longtime. This way the meat cooks !y steaming not !yradiant heat. In the 'acific this is used for wholepigs. In Me6ico and some parts of the 9" this is

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used for lam! and goat and parts of the cow like thehead.

Tandoori J This refers to the high heat cookingoriginating in ;3 India =though some trace it tocentral "sia?. Meat is usually suspended on hooks orskewers inside a very hot clay oven. It may have!een marinated with spices and yogurt.

"mokin! J This is a general term like grillingLe6posing the meat to smoke. If the smoke is cool it 5ust imparts flavor on the contrary if hot it also cooksthe meat. 88K is a type of hot smoking. It is also away of preserving food.

From an elementary point of view the primarydistinctions !etween grilling !ar!ecue and smokingare temperature and pro6imity to the source of heat.

"s noted grilling is !asically performed !y placingfood directly on top of the source of very high heat.Conseuently raising the temperature of the meathappens uite uickly. The fuels used for grilling aregas woodcharcoal or electric. The last generallyproduces the least amount of heat and is thereforethe least favored.

8ar!ecue is performed !y placing the food awayfrom the heat source and involves a temperature

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around ,,07,0) degrees. Thus the cooking time isgreater than that reuired !y grilling. The fuel usedfor !ar!ecue must include at least some wood as theflavor imparted !y smoke is an integral part of theprocess. Therefore the cooking temperature in 88Kand Tandoor differs significantly and also the e6oticmarinating process in Tandoori Dishes. "s a resultitems cooked in Tandoor are far tastier than

!ar!ecued ones. "lthough it is individual choice stillthe uality of food could cooked in two ways differsignificantly.

In common parlance there is some am!iguity!etween grilling and 88King !ut connoisseurs willemphasi#e that they are two different things.

Tandoor is a specific type of clay pit with a fire at the!ottom and the protein or !reads are placed inside

a!ove the woodcharcoal fire located at the !ottomto cook. "lthough these days you can !uy in homeelectric tandoors or gas oven tandoors or evenmake NtandooriB items in a regular home oven andstove top it really only refers to this particularcooking method.

The food items !eing cooked are not propped up ona grill instead these are skewered on NseekhsB andsuspended a!ove the flame with a special rack or

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with the skewers leaning against the tandoor wall ata slant or in the case of !reads placed directlyagainst the wall of the tandoor. The tandoor isoriginally from Central "sia and is a very ancientmethod of cooking. It has !een in outh "sia for avery long time as well !rought !y Central "sianinvaders during pre7Islamic "ryan invasion era.

%owever much later it spread to "ra! and otherMediterranean cultures and is known as tanoor inthose regions. Internationally the tandoor is mostassociated with Indian cuisine. $ithin India it iswidely popular !ut specifically associated with theregions which were formerly seats of Muslim culturewithin ;orth India and with Mughlai cuisine as wellas with 'un5a!i cuisine.

It is also an e6tremely popular method of cooking

'akistan and "fghanistan of course due to thehistorical connections to India. I really could notspeak a!out tandoor in 8angladesh it is widespreadoutside of the conte6t Mughlai7Indian restaurants&One thinks of meat cooking when tandoor comes tomind !ut actually there are neigh!orhood tandoorsall over 'akistan and other regional countries whereone can go to purchase tandoori flat !reads 7 varioustypes of naans to have with oneBs daily meals so the

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tandoors role in !read making is not to !eoverlooked.

arinati n

Classic tandoori dishes paneer or chicken aremarinated in yogurt lemon 5uice and plenty ofspices. Therefore preparing correct marinade is thefirst and the foremost reuirement for an e6otic andtasty Tandoori dish.

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In!redients4

(. ;atural yogurt ( cup,. Cumin powder ( Ta!lespoon*. Garam Masala ( Ta!lespoon

1. Coriander powder ( Teaspoon0. Turmeric powder ( Teaspoon-. Chili 'owder ( Teaspoon+. uice ( lemon/. Cloves garlic J crushed />. Grated ginger ( inch

(). Eashmiri Chili 'owder , Ta!lespoons((. Mustard Oil , Ta!lespoons(,. 8esan or Chickpea Flour , Ta!lespoons(*. "5wain or Carom eeds P Teaspoon(1. alt to taste

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(0. Coconut Oil , Ta!lespoons

1ethodolo!y4

(. %eat the coconut oil in a skillet. $hen oil is hotadd carom seed and the add !esan or chickpeaflour. On low flame path until you get the nice

roasted aroma.

,. 'lace all dry spices with the e6ception ofturmeric powder lemon 5uice ginger and garlicand one ta!lespoon of the !esan mi6 in non7corrosive glass or stainless steel mi6ing !owl.

*. "dd yoghurt and whisk into a paste with a littlewater and stir in well.

1. In a skillet heat mustard oil on medium heat

until it !egins to smoke. witch off the flameand add the turmeric. This will give a gla#e tothe oil. ;ow add this mi6ture to the marinadeand whisk well to get a thick smoothconsistency.

The use of chickpea flour is optional in ordinarytandoori chicken fish or lam!. This is more essentialwhen you are cooking Ee!a!s. %owever when you

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use chickpea flour your final dish will have a uniueflavor.

I prefer this in all my tandoori dishes.

Tandoori Chicken

Tandoori chicken is one of the iconic dish prepared intandoor. Tandoori Chicken is a dish of Mughlaicuisine. It was popular among the no!le and ;awa!families. This dish !ecame popular with the ordinary

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Muslims of outh "sia as the Mughal 3mpire declinedin Indian su!7continent.

The tandoori chicken so impressed the first 'rimeMinister of India awaharlal ;ehru that he made it aregular at official !anuets. @isiting dignitaries whoen5oyed tandoori chicken included "merican'residents Hichard ;i6on and ohn F. Eennedy oviet

leaders ;ikolai 8ulganin and ;ikita Ehrushchev theEing of ;epal and the hah of Iran.

For preparing the e6otic dish the chicken is firstmarinated in specially prepared marinade of yogurtand seasoned with the spice mi6ture tandoorimasala. It is moderately spicy in 8angladesh'akistan and India !ut the heat is reduced in most$estern nations. Cayenne pepper red chili powder orEashmiri red chili powder is used to give it a fiery red

hue in the original version. " higher amount ofturmeric infused in mustard oil produces an orangecolor.

%owever in milder versions !oth red and yellow foodcoloring could sometimes !e used to achieve !rightcolors however turmeric powder is !oth mild and!rightly colored as is paprika a sweet red pepperpowder. Most of the restaurants use artificial colorsin an effort to optimi#e profits and attract the

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customers with colors. %owever the use of artificialcolor is dangerous to health. The fame of tandoori chicken led to many!yproducts such as chicken tikka chicken tikkamasala and chicken ke!a!s. "ll these are commonlyfound in the menus of Indian restaurants all over theworld. The Chicken Tikka Masala in Makhani Gravy is

designated as the ;ational Dish of 3ngland.

In!redients4

(. Chicken ( J * pound,. Freshly7ground !lack pepper Q teaspoon*. alt to taste1. Coconut oil or 8utter for !rushing0. Fresh cilantro sprigs for garnish-. lices of cucum!er red7panish onion tomato

and lemon for garnish+. Chaat Masala for garnishing/. Marinade enough to cover the chicken

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1ethodolo!y4

(. Clean and chicken and cut into serving piecesskinned and trimmed of all visi!le fat

,. 'rick the flesh of the chicken all over with afork.

*. 9sing a sharp knife cut slashes in the flesh toallow the marinade to penetrate. 'lace thechicken in a nonreactive large shallow !owl.

1. "dd enough marinade to cover the chickenpieces well. Mi6 well with hand or spatula sothat the marinade is well coated on the chickenpieces and inside the slashes.

0. Cover and refrigerate / hours or overnight.

%owever never marinate for longer than ,days.

-. Hemove the chicken from the refrigerator atleast *) minutes !efore cooking.

+. Hemove the chicken from the marinadepressing lightly to e6tract e6cess marinadeand !rush with oil.

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/. 're heat the Master Chef Gas Oven Tandoor onhigh flame adding water to the !ottom tray.

>. ;ow place the chicken pieces on perforatedportion of Master Chef Gas Oven Tandoor andcover the lid. From the glass lid you can watchand also as soon as chicken !egins to cook youwill get the aroma. "fter 07- minutes open the

lid and turn over the chicken pieces and !rush!utter or oil to maintain the moister. Cookagain for 07- minutes on medium high flame.

(). 'iercing the chicken piece near the !one with aknife will help you to know if it is cooked oncethe knife comes out clean. witch off the flameand allow for another (minute.

((. Hemove from the Tandoor and place of the

serving dish. 8rush 8utter and sprinkle ChaatMasala. erve garnished with sprigs of cilantroand slices of cucum!er red onion tomato andlemon. Tandoori Chicken.

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Chicken Tikka asala%&ritain s true national dish' ’

Chicken Tikka Masala is an e6otic chicken dish thatdecorates the restaurant menus world over. "rgua!lythe most famous Indian dish in 9nited Eingdom oreven one of the most famous dishes of any type ofcuisine is C%ICE3; TIEE" M""2".

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The dish came to even more prominence when a 9EForeign ecretary proclaimed it to !e N8ritainBs truenational dishB. $hatever !e its true origins everytime you take a mouthful of this deliciously creamyand flavor full dish it will make sense to you why itis so very !eloved and favorite of millions of foodlovers world over.This recipe makes it the classic way 7 marinating the

chicken first and then cooking it in the curry sauce.

In!redients41arinade4

(. 8oneless skinless chicken !reasts ( 2!s=poked with a fork and cut into small !ite7si#ed chunks?

,. Marinade mi6

2ra#y4

(. Olive or Coconut oil , teaspoons,. 8utter * ta!lespoons*. Diced Onions (P cup1. Ginger7Garlic 'aste (* cup0. Green Chili minced ,-. Tomato paste 1 ta!lespoons+. Garam masala ( teaspoon/. 'aprika , teaspoons>. Tomatoes finely diced /

(). alt to taste

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((. Oil for gla#e(,. Dried fenugreek leaves ( ta!lespoon(*. %eavy cream P cup(1. Minced fresh cilantro for garnish

1ethodolo!y4

For the marinade

In a large !owl take enough marinade to coat allchicken pieces. "dd the chicken and toss to coat.Marinate in the refrigerator up to overnight for !estresult.

2ra#y4

(. 'repare Master Chef Gas Oven Tandoor. $henit is nice and hot lightly !rush it with oil.;ever forget to add water to the !ottom pan.'lace the chicken pieces on the perforated grillshaking off some of the e6cess marinade. Cookuntil it is charred a!out , minutes on eachside. Do not worry that the chicken will still !ea little uncooked. It finishes cooking in thegravy if at all remains uncooked.

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,. $hen cooked remove the pieces from theTandoor and set aside. 2ightly !rush !utter oroil for gla#e.

*. 'lace a large skillet over medium heat and addthe oil and !utter.

1. $hen the !utter has melted add diced onion

and sautR until cooked. "dd Ginger7Garlic'aste and chili peppers. autR until lightly!rowned around the edges.

0. "dd the tomato paste and cook until thetomato has darkened in color and soft a!out *minutes. It will depend on several thingstherefore use your cooking e6perience.

-. "dd the garam masala and the paprika and

sautR for a!out ( minute to draw out theirflavors.

+. "dd diced tomatoes salt and ( cup water.8ring to a !oil turn down to a simmer andcook until thickened a!out () minutes. 4oumay need more water depending on how muchliuid the tomatoes give off.

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/. Transfer the sauce into a !lender or foodprocessor or use hand !lender and processuntil smooth. 'our !ack into the skillet and!ring !ack up to a !oil. "dd the chicken andfenugreek leaves. Take the heat down to asimmer and cook for a!out () minutes. "ddthe cream and stir through.

>. Garnish with minced fresh cilantro and serveover rice with naan or a crusty piece of!read:

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Tandoori Potatoes

Tandoori potatoes are easy to prepare and deliciousto eat. These can !e served as a starter or as part ofa main course. kinless new potatoes are ideal forcooking this dish.

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These Tandoori marinated 'otatoes are one of theeasiest side dishes. These tastes good hot or cold:

These can !e served as starters or as finger foods tosuit any occasion. erve these with cilantro and mintchutney or you can use the tomato ketchup.%owever these taste e6cellent when served hot alongwith green chutney.

In!redients4

(. 'otatoes cu!ed (P l!s,. Coconut oil , tsps*. hreeGun Tandoori Masala , tsps1. Fire alt to taste0. Cilantro for Garnishing-. Chaat Masala for garnish+. lices of Cucum!er Tomatoes for Garnish

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(. 'eel and cut potatoes into even7si#e cu!es

,. "dd cu!ed potatoes to !oiling water with ( tsp.of salt and par!oil potatoes for +7() minutes

until they are slightly cooked. Do not overcook.8oiling time will vary depending on the si#e ofpotato cu!es and flame. Drain and keep aside.

*. 'lace the potatoes in a non7corrosive mi6ing!owl. "dd marinade to cover and coat well allthe potatoes in the marinade.

1. %eat Coconut oil in a skillet when hot turn offthe flame and add a ta!lespoon of mustard

paste mi6 well and pour over the potatoes.This will give gla#e and nice color to potatoes.

0. Eeep aside for a!out one hour prefera!ly inrefrigerator to marinate.

-. Take out the marinated potatoes () minutes!efore placing in the Master Chef Gas OvenTandoor.

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+. 're heat the Tandoor. "dd water to the !asetray. This is important for two reasons. Firstlythis prevents the item from !urning. "ndsecond when the e6cess marinade dripsthrough the perforations into the water thisgives the real tandoori smoke flavor to thedish.

/. Cook for 07- minutes watching through theglass lid regularly. The actual cooking time willdepend upon the 8T9 of your Gas 8urner.

>. $hen done remove from the pan

(). erve garnished with cilantro cucum!er andtomato slices sprinkled with chaat masala asstarter with chutney of your choice.

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Tandoori $weet Potato

weet potato is one of the root vegeta!le that is verynutritious and remains uncontaminated. The sugarcontent in sweet potato is time released. This makesit even healthier than potatoes. Many dishes of it can!e made. I share with you how to make tastytandoori marinated sweet potatoes.

In!redients4

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(. weet 'otatoes ( l!s,. 8utter for garnish ( Ta!lespoon*. lices of red onion tomato cucum!er1. esame eeds ( Ta!lespoon0. Chaat Masala for garnish-. Marinade mi6 to coat the sweet potatoes

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(. 'eel cut sweet potatoes into ( inch cu!es

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,. 8oil water with salt and turmeric powder whenthe water !egins to !oil add sweet potato

cu!es and until half done. Hemove from the

water and cool running under water.

*. Take the marinade in a non J corrosive !owl.To this add sesame seeds and mi6 well. "ddthe sweet potatoes. Mi6 well so that themarinade is coated all around the cu!es.

1. %eat mustard oil in a skillet and when hotswitch the flame and add turmeric powder mi6

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and pour over the sweet potatoes. "gain mi6well.

0. Eeep in the refrigerator for ( hour and whenready to cook take out at least () minutes!efore.

-. 're heat the Master Chef Gas Oven Tandoorand !efore you switch the flame to heat pourenough water in the !ottom tray. "nd when thetandoor hot place the marinated sweet potatocu!es on the perforated tray. Cover the lid.Cook for () minutes on medium high flame.Eeep checking through the lid.

+. $hen done pierce one piece with the fork tomake sure it is cooked well. ;ow switch off theflame and leave for another (7, minutes with

lid covered.

/. Hemove from the Tandoor and serve garnishedwith the chaat masala and slices of tomatoonion and cucum!er.

>. 4ou can also place cucum!er onion andtomatoes in the tandoor when you are leavingthe cooked pieces after you have switched off

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the flame. erve hot as starter for anyoccasion along with chutney of your choice.

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Tandoori ushroom Tikka

Tandoori Mushroom Tikka Ee!a! is e6tremelydelicious ke!a! made with !utton mushroomsveggies and then com!ined in special yoghurtmarinade. It is an authentic tandoori style ke!a!preparation which has the soft touch of Indian spicesand tandoori masala. It is a great delicious dish toserve for any occasion from ordinary get together toe6otic parties. These serve as e6cellent starter. 4oucan cook these separate or along with othervegeta!les like !ell peppers onion cu!es tomatoes

and chunks of pineapples.

In!redients4

(. 8utton mushrooms ,)) gms,. Hed Onion cut into tiny chunks ( large*. Tomatoes cut in chunks =remove pulp? , large1. Colored 8ell peppers cut into chunks ( Cup0. " few wooden skewers soaked in water-. For garnish cilantro and chaat masala

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(. $ash and clean the mushrooms thoroughly innormal running water.

,. Cut the mushrooms in P however this is

optional.

*. In a !ig !owl com!ine the marinade and all theingredients. Mi6 well. Make sure that all thevegeta!les and mushroom are well coated inthe mi6ture and keep in the refrigerator for ,)7*) minutes.

1. Take a !unch of tooth picks or skewers andarrange the marinated veggies in eachtoothpick. "rrange in this order first insert the

onion then a piece of tomato then mushroomand finally a piece of !ell pepper.

0. Full the !ottom tray of Master Chef Tandoorwith water and place over the medium flameand pre heat for () minutes until the water!egins to !oil. ;ow arrange the tooth picks onthe perforated tray. Cover the lid and cook for0 minutes occasionally checking through the

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glass lid. 4ou will o!serve the vegeta!lesturning slightly golden.

-. $hen turned golden switch off the flame !utkeep the lid covered for another ( minutes.

+. In the same way fill all the toothpicks andarrange on any normal greasy plate.

/. 8rush !utter for gla#e. erve hot garnishedwith chaat masala. 4ou can use a dip of yourchoice as well.

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Paneer Tikka (ndPaneer Tikka &utter asala

'aneer Tikka and 'aneer Tikka Masala is anothericonic dish prepared in Master Chef Gas Oventandoor. This is one of the most widely sought dishworld over in restaurants serving 3ast IndianCuisines. This is done in the same way as theMushroom Tikka. These can !e served as appeti#ers."lso when these are cooked with hahi or Mughlai

gravy the dish !ecomes e6otic.

The !asics of the two recipe is the same. First youhave to cook paneer tikkas and then simmer in gravyfor a few minutes. "lso the gravy can !e cooked inthe middle !aking tray simultaneously while thepaneer tikkas are cooking in the top perforated tray.This dish augers well with Tandoori ;aans 'arathasrice or 8iryani.

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In!redients4

(. %imalya 'aneer 9nfired Cu!es (,O#s,. 8ell 'eppers Green Hed 4ellow cu!es ( cup*. Tomatoes * 2arge1. Hed Onion cu!es Q Cup0. Marinade Mi6-. 8utter for gla#e ( t!s+. Chaat Masala/. Cilantro>. Fresh Cream Q Cup

(). Tomato 'uree ( P Cup

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((. hreegun hahi 'aneer Masala , T!s(,. Cashew nut 'aste , T!s(*. Coconut oil , T!s(1. Turmeric P tsp(0. Ground Mustard eeds , tsp(-. $ooden skewers ()7(,(+. Eashmiri Chili 'owder , T!s(/. Gold Garam Masala ( Tsp

1ethodolo!y4

(. In a non7corrosive !owl mi6 paneer cu!es !ellpeppers onions tomato cu!es without pulp inthe marinade e6plained earlier. %eat some oilwhen hot add P tsp turmeric powder and ,tspmustard powder mi6 and add to the marinade!owl and again mi6 well so that the marinade is

coated properly on all pieces. Eeep in therefrigerator covered overnight !ut not for morethan , days.

,. 'ut the !ottom tray of the Master Chef Tandooron gas range. "dd water and then place theother two trays and cover with glass lid. witchon the flame. Eeep medium high. It takes -7>minutes for the Tandoor to !e ready.

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*. 9se always water soaked skewers. () Minutes!efore use take out the marinade !owl. "rrangethe paneer !ell peppers onion and tomato inan order. "rrange all the skewers.

1. ;ow arrange the skewers on the top perforatedtray. Cover the lid and allow to cook. It may take-7+ minutes. 8ut keep watching through the

glass lid until you get the average of cookingtime.

0. Open the lid and !rush the !utter with pastry!rush. This will give gla#e. 2eave covered foranother a minute or so.

-. witch off the flame. Hemove from the cookedpieces holding the skewer in one hand and withanother hand J using a cloth slip out all the

cooked stuff.

+. erve garnished with chaat Masala and slice ofcucum!er. 9se your own discretion for garnish.

5aneer tikka as paneer tikka masala

For this we will make hahi gravy.

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(. %eat oil in a sauce pan or skillet. "lways usethick !ottom pan. To hot oil add cumin seedand allow to crackle.

,. "dd diced onion and sautR until translucent."dd minced ginger and garlic and cook untilraw flavor goes add diced tomatoes and addhahi 'aneer Masala and cook until tomatoes

are soft. 4ou can add water if needed.

*. Hemove from the flame and cool. Then make asmooth puree. 4ou can use this method or youcan use the pureed seasoning and tomatoes.

1. In the same pan heat some oil and add enough!utter. $hen !utter melts add the pureedmi6ture and Eashmiri Chili 'owder. "dd waterand allow the !oil. "dd cashew nut paste and

again allow to simmer.

0. ;ow add the tandoori paneer tikka and thevegeta!le pieces if you wish. Generally in'aneer Tikka Masala these are not added. Mi6well. Fold in the cream and Eeep the lid coverfor a few minutes !ut keep the flame switched.

-. Hemove the lid and server garnished withcilantro and garam masala along with ;aan or

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8iryani as the e6otic meal. 4ou can usecompliment this with Daal Makhani FreshGarden alad and 4oghurt Haita for anyoccasion.

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Paneer Tikka masala

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C king in aster Chef !as "venTand r

(. Cocktail 'i#ahttpwww.youtu!e.comwatch&vSe(oG@9m8Kk1featureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

,. @egetarian 2asagnehttpwww.youtu!e.comwatch&vSikFH!C5c1"9featureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

*. $hole wheat Flour 8iscuit

httpwww.youtu!e.comwatch&vSsu8eTW$#)sfeatureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

1. 'av 8ha5ihttpwww.youtu!e.comwatch&vSikFH!C5c1"9featureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

0. 'aneer Tikka

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http://www.youtube.com/watch?v=e1oGVUmBQk4&feature=share&list=FLWD2YeiXE6gkIlv9eLAl2_A



http://www.youtube.com/watch?v=ikFRbCjc4AU&feature=share&list=FLWD2YeiXE6gkIlv9eLAl2_A


















httpwww.youtu!e.comwatch&vSyfWct95*)featureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

-. 8utter Chicken and 36otic Gravyhttpwww.youtu!e.comwatch&vS!i2TwEnekr9featureSsharelistSF2$D,4eiU3-gkIlv>e2"l,V"

+. Tandoori Chickenhttpyoutu.!evCODet>gvc

/. 8ha5nee Thalipeethhttpyoutu.!e0gn9GWc8g>o

>. Mawa Cup cakehttpyoutu.!en5G#vCWI-s

(). 3ggless 8rowniehttpyoutu.!em6*2O*prUc

((. Tandoori Hotihttpyoutu.!eHli#HpK7@$M

(,. Garlic ;aanhttpyoutu.!e>oKkvh"u$Ms

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http://www.youtube.com/watch?v=qyfZcStUj30&feature=share&list=FLWD2YeiXE6gkIlv9eLAl2_A



http://www.youtube.com/watch?v=biLTwKnekrU&feature=share&list=FLWD2YeiXE6gkIlv9eLAl2_A



http://youtu.be/vCODeJt9gvc

http://youtu.be/5gnUGZcBg9o

http://youtu.be/njGzSvCZI6s

http://youtu.be/mx3SLO3prXc

http://youtu.be/RlizRpQ-VWM

http://youtu.be/9oQkvhAuWMs







http://youtu.be/vCODeJt9gvc

http://youtu.be/5gnUGZcBg9o

http://youtu.be/njGzSvCZI6s

http://youtu.be/mx3SLO3prXc

http://youtu.be/RlizRpQ-VWM

http://youtu.be/9oQkvhAuWMs




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Cooking Iconic Tandoori Dishes in 1

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