Tandoori Roti

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. But normally tandoor are available in restaurents. So here we are going to make it in Tava and over gas and get the same smoky tandoor flavor.

4 Servings

Active Time: 20 mins

Total Time: 2 hr 20 mins

INGREDIENTS

• 2 cups Wheat Flour
• 2 tsp Baking Powder
• ½ cup Plain Yogurt
• ½ cup Maida
• ½ cup Milk
• 2 tbsp Ghee
• Salt to taste

PREPARATION

• Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. The dough should be kept tight. The best way is to knead the dough and add water little water and knead again, add more water if needed and repeat the kneading if needed.
• Leave this dough out for about 2 hours.
• Make a ball from this dough and flatten in into a roti , it should be bit thick say ( 4-5 mm thick) or something like a thin crust pizza base thickness.
• Take a thick bottomed Tava, Griddle or a Fry Pan and put it over the heat.
• Wet one side of the roti and put it on the Pan.
• Also wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
• Now reverse the pan and hold it in your hand and let the roti get roasted over the heat. The roti will keep on sticking to the pan.
• Use your judgment as not to burn the roti off.
• Once the Roti is done on one side, it will fall off.
• Now Pick it up using the tongs .
• Normally the roti would have cooked well on both sides. But sometimes it may fall off bit early , in that case just pick it up and cook in the pan in the normal position.
• Smear it with some Ghee on one side.

tandoori roti

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Kadhai Murg

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.

4 servings

Active Time: 35 mins

Total Time: 35 minutes

INGREDIENTS

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 large carrots, cut into 1/4-inch-thick slices
• 1 large green bell pepper, cut into 1-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 4 large cloves garlic, thinly sliced
• 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 tablespoon lime juice
• 1/2 cup firmly packed fresh mint leaves, finely chopped

PREPARATION

• Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
• Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
• Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

tandoori recipe

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