Tandoori Marinade

Before you read the recipe given below, let me explain a fine line between "Marinade" and "BBQ Sauce"!!! 

- Marinade is a strong-flavored liquid with thick consistency that is used to soak veggies for few hours before you plan to grill them. It helps veggies to absorb all the flavors before cooking! 

- A condiment, BBQ sauce should be applied at the finish line (when it's almost done) of the cooking or after serving on plate. As there are high chances of BBQ sauce getting burnt while grilling due to tomato/garlic. 

I usually don't prefer to use BBQ Sauce as when I use it, I always find my kebabs lacking in flavors inside :) I prefer marination process before grilling, it's a little time-consuming though... 

Here it goes...

INGREDIENTS:

2 tsp Tandoori Masala

1 cup Thick yogurt

1 tsp Besan

1/2 tsp Onion Powder

1 tsp Ginger-Garlic Paste

1/4 tsp Mint Powder
Salt, to taste

1 tsp Oil

METHOD:

- Take all the ingredients well in a bowl and mix well to make a thick slurry.

SJ's NOTE:

- It's necessary to coat your veggies/paneer (or anything else) well with this marinade and cover the bowl with lid or plastic wrap.
- Keep it in freeze for minimum 2-3 hours for the best results.

KEY TO USE:

- Paneer Tikka

- Chatpata Chat Platter

- Tandoori Kebab

- Grilled Mushrooms

and my list goes on!!! Keep Grilling.... :)

Tandoori Masala

"Tandoori Masala" - A blend of spices used to cook tandoori (North-Indian) or Afghani food!!! You can get this tandoori masala ready-made almost in any Indian grocerry store... And another option is, you simply use Garam Masala instead. 

But to present your dish with classic "Tandoori" touch, try this out in your kitchen!!! 

INGREDIENTS:

2 tbsp Garam masala
2 tbsp Roasted cumin powder
1 tsp Smoked chilly flakes
1 tsp Kashmiri Mirch (As a coloring agent)
2 tsp Kasoori Methi
1/2 tsp Turmeric powder

METHOD:

- Combine all the ingredients above in a mixture jar and grind well to make a fine powder.
- Store it in air-tight container.

SJ's NOTE:

- 1/8 tsp red food-color can be used additionally to get bright red color.
- This can be used as the only spice-ingredient for Tandoori cooking.

Soft Taco Shells

I'm not much a fan of Tacos... and specially a big NO-NO for hard shells! Still for a change in tiffin-box or on-the-go biting, it's never a bad option! ;) But again, couldn't digest an idea of buying corn tortillas from a super-market... So, here I come with a good option to make and store it in-house... 

"Soft Taco Shells" - A part of "Kids Favorites" for all time!!! :)

Makes: 5-6

INGREDIENTS:

1/2 cup Cornmeal
1/2 cup Wheat Flour
2 tsp Oil
Salt, to taste
Lukewarm water, as required

METHOD:

- Take cornmeal and wheat flour in a big bowl. Add salt and mix it well.
- Add 1 tsp oil and combine all together to form crumbles.
- Knead a soft dough by adding lukewarm water gradually.
- At last, pour another tsp of oil over dough and knead to form a soft surface.
- Let it rest for around 10 mins.
- Roll out a medium-thick chapatis of 6-inches in diameter.
- Roast it on flat-griddle and make sure it's 85-90% cooked on both sides.
- Cool it down to room temp and store it in air-tight container.

SJ's NOTE:

- Cover with a damp cloth while making it to keep them soft.
- Fill in your favorite stuffing / salad, half-fold it and heat in oven or flat-pan! Ummm yummy it sounds... :)
- This version (if roasted 100% on both the sides) is called "Makke di Roti"!!!

Passion-Fruit Dip

Ignite the romance in your kitchen... "Creamy Passion Fruit Dip" and "Assorted Fruits Platter" - An ideal combo for lovers!!! Oops... for any fruit lovers :P Try out this fresh n tangy recipe...

INGREDIENTS:

2 Passion fruits
1 tsp Olive oil
2 tbsp Thick yogurt
1/8 tsp Crushed black pepper
Salt to taste

METHOD:

- Take pulps of passion fruit in a mixture jar.
- Add rest of all ingredients and grind well.
- Serve chilled!!!

KEY TO USE:

- As a salad dressing.
- Can be used as a spread on bread slices.