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Recipes — tandoori marinade RSS



Tandoori Tacos

Summer is fast approaching, and we are all stuck at home, still! It was when Cinco de Mayo (May 5) celebrations were on and I decided to try this recipe, a homage to Indian and Mexican cuisine, both beautiful and rich in their culinary offerings! This is a great dish to cook together along with your family, and be creative. Just like you, I am a lover of food, and I try out new things from time to time, so enjoy! TANDOORI TACOS (serves 3-4) Ingredients 8 tortillas 1 medium-size red onion, thinly sliced 1/2 cup tamarind chutney, store-bought 1/2 cup chopped cilantro 2 limes, sliced in quarters   Tandoori Cauliflower 1/2 bottle of Rupen's Tandoori Marinade 1 cauliflower, peeled...

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Tandoori Chicken Mango Salad

    Using Rupen's Tandoori Marinade, I am making this Tandoori Chicken and Mango Salad. My Tandoori Marinade contains all the ingredients required for making a classic Tandoori Chicken. Tandoor is a clay oven, fueled by charcoal, and Tandoori is a special marinade that is applied to meats and vegetables and cooked in this Tandoor. Serves: 4  Ingredients  1 bottle Rupen's Tandoori Marinade 2 lbs boneless and skinless Chicken Breasts, chopped in kebob size pieces 2 red bell peppers, deseeded and chopped in kebab size pieces   To prepare Salad: 6 cups chopped Romaine lettuce 1/2 teaspoon crushed red pepper 3 Tablespoons olive oil 1/2 teaspoon sea salt 2 cups diced Champagne mangoes  2 Tablespoons lime juice   Instructions  Marinate...

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Okra Coconut Curry

Serves: 4Ingredients4 cups fresh okra (small), ends cut off and sliced horizontally into 2 pieces1 cup red onions, minced3 tablespoons oil1 teaspoon cumin seeds1 tablespoon greek yogurt1 tablespoon ginger garlic paste1/2 cup coconut milk1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 teaspoon mango powder1 tablespoon tamarind paste OR if using concentrate, then 2 drops concentrateSalt to tasteInstructionsHeat a 3 qt saute pan over medium heat. Add oil and when the oil is hot, add cumin seeds and onions, cook for almost 7-8 minutes.Add the rest of the ingredients and cook covered for 15 minutes, stirring every couple of minutes.Garnish with chopped cilantro and serve with rice/ bread.

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Yogurt

Several of Indian recipes will call for yogurt. Sometimes we strain yogurt (for marinating meat), sometimes we whisk (Mango Lassi, Raita), sometimes we use as in (in a curry as a base). Whatever the recipe be, when cooking with yogurt, always use FULL FAT PLAIN yogurt. When eating yogurt raw (like in Raita, Lassi), you can very well use NO-FAT or LOW-FAT yogurt.The reason to use full-fat yogurt when cooking is because cooking can curdle yogurt if it is no/ low-fat yogurt. You don't want your yogurt to curdle in cheese and water, instead, you want a soft silky sauce as your curry. Yogurt is a tenderizer and is added into the meat marination process. Meat gets tender when marinated....

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