Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque. A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire. For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isn’t necessary to enhance the look of your…
Cooking Tips
-
The Best Way to Cook Freshly Caught Fish
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has....
-
How to Make Incredible Pan Sauces
If you want to elevate your cooking skills to a new level and add a whole lot more to....
-
Tips for Spicing Up Seafood
The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste....
Popular articles
Dessert Recipes
-
Brownie Cupcakes
The allure of the cupcake has gone beyond children’s party fare. All the world, it seems, has a passion....
-
Classic Chocolate Chip Cookie
Cake flour gives the cookie a little more body than the regular unbleached flour. You may use any of....
-
Chocolate Cheesecake Recipe
Ingredients: 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3 tablespoons butter or margarine melted 2 pounds cream....