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Traditionally, tandoori meals are cooked in a tandoor, an oval shaped clay oven with a tiny fire in the underside. The warmth increases slowly but eventually reaches a greater temperature than the usual barbeque.

A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the factors, the kebabs stood vertically and full birds rested on a grid within the fire.

For domestic cooking, a tandoor is not really easy but the meat dishes can be reproduced on a barbeque or in the stove. The bright red appearance of tandoori foods which you could see in Indian restaurants is created by a food color which really isnt necessary to enhance the look of your tandoori dishes.

I've a fantastic fondness for tandoori type food. It's flavour, without being "hot" or saturated in calories or too filling. In if something a little different is fancyed by you, fact it is a great dish summer or cold weather. As an additional benefit, it does not just take hours to get ready. Of course you can simply take all the effort from the jawhorse and use a pre-prepared combination, but I think they've less flavour and they are cant used by you for whatever else, although if the individual spices are used by you, other dishes can be made by you as well.

You can quickly make tandoori chicken (full), tandoori lamb chops (pork could be more unusual, but theres no reason you shouldnt utilize it, if you choose) and lamb tikka (kebabs) but our favorite is chicken tikka because its so fast so heres my own formula.

People are served two by this recipe - multiply it for as many people as you need.

Ingredients

2 Chicken breasts

1 little tub Greek yogurt

1 teaspoon ground cumin

1 tsp ground coriander

tsp ground turmeric

Teaspoon cinnamon dust

tsp chilli powder (or to taste)

1 small clove garlic, crushed

salt to taste

1 tbsp lemon juice

Slice the chicken breasts in to 1 inch cubes and put aside.

Mix the spice grains and garlic in to the yogurt. You may use low fat yogurt if you want. You can also use new ginger or ginger substance from a container in place of ginger powder but go easy on the number as it can be quite over-powering.

Now you can also combine in the salt and lemon juice but if you do so, dont leave the chicken to marinade for significantly more than about 20 minutes or it'll become very dry when cooked. If you want to marinade it for a lengthier time, put the lemon juice and salt just before you make the dish or sprinkle on to provide.

Thread the chicken onto skewers and both barbeque or cook under a using medium heat until the chicken is marginally browned and cooked through.

For a light dinner, serve with salad, pitta or naan bread and lemon wedges or for some thing larger with rice and dahl. How Lemon Juice Power Gives You Asthma Relief » Nossa Rede Social Azores Total