AYAM TANDORI ............

Bahan bahan : (untuk 2 ekor ayam dipotong 4)

Campuran rempah ratus:
1 sudu besar serbuk cili
1 sudu besar serbuk kunyit
1 sudu besar serbuk lada sulah
1 sudu besar serbuk ketumbar
1 sudu besar serbuk jintan manis
1 sudu besar cserbuk jintan putih
3 biji bawang besar
15 ulas bawang putih
2 inci hirisan halia
2 sudu kecil garam
3 biji buah pelaga
2 sudu besar sos tiram
2 sudu besar marjerin
2 ikat daun pudina
2 biji buah lemon
1 cawan susu cair
2 ikat daun ketumbar
2 sudu besar sos tiram
sedikit pewarna merah

Cara membuat tairu:

Potong lemon dan gunakan 1/2 sahaja. Kemudian perahkan ke dalam satu cawan susu cair. Kacau sehingga sebati. Susu cair akan berubah tekstur. Kalau malas nak buat, cuma beli plain yogurt sahaja.

Cara membuat bahan perapan:

Campurkan kesemua bahan-bahan rempah ratus ke dalam mesin pengisar. Perah satu biji lemon ke dalamnya. Kemudian masukkan tairu atau plain yogurt. Kisar bahan-bahan tersebut sehingga sebati.

Kemudian sediakan ayam dan lumurkan bahan perapan kesemua tempat.

Perapkan ayam di dalam beg kedap udara. Hal ini bertujuan untuk mendapatkan rasa dan aroma yang lebih kuat ke dalam ayam. Perap ayam selama 5 jam.

Kemudian bakar di dalam oven bersuhu 170C selama 1 jam. Kalau nak cepat, boleh goreng seperti biasa

Maruku ..............

 

 

 

bahan :
300g tepung pulut
200g tepung kacang kuda/cheak peas
1sudu besar serbuk cili
1/2sudu besar garam halus
60gm marjerin yang dicairkan dan masih panas
2 biji telur
1sudu besar jintan manis** disangrai dahulu/digoreng tanpa minyak
1sudu besar jintan putih** disangarai dahulu
1sdb gula
segenggam udang kering dibersihkan dan kisar halus -
250ml santan cair - air ni boleh letak sikit2 shingga doh menjadi lembut dan tak lekat ditangan..sukatan air ni sesuai

cara2 :
1. tumbuk atau kisar jintan manis, jintan putih dan udang kering hingga halus/hancur
2. satukan bahan-bahan kering .. gaul sebati .. masukkan marjerin cair dan telor n santan cair gaul lagi hingga jadi doh lembut doh ni tak lekat kat tangan ..
3. panaskan minyak masak..sebelum pusingkan adunan ramas2 dulu daun kari masuk dlm minyak panas tadi biar bau kari tu melekat pada maruku kita nanti..n pusing adunan .. dah kekuningan boleh angkat .

~ MASALA POORI (Spiced Flatbread) ~

Ingredients:

2 cups whole wheat flour (atta)
a few tbsp of all-purpose flour, as needed
¼ tsp turmeric (haldi) (kunyit)
½ tsp ground coriander powder (serbuk ketumbar)
½ tsp ground cumin powder (jintan manis/putih)
¼ tsp red chili powder, to taste (serbuk cili)
½ tsp ajwain (biji karambol)
pinch of asafetida (hing)
salt to taste
oil for deep frying
water as needed

METHOD:

In a large wide mixing bowl, combine the whole wheat flour with the spices (turmeric, ground coriander powder, ground cumin powder, red chili powder, ajwain, asafetida & salt. Mix together and slowly add the water while kneading until a soft dough is formed. If the dough is sticky, add a little all-purpose flour.

Then using a clean work surface sprinkled with some all-purpose flour, gently knead the dough and divide it equally into round balls (roughly ping pong ball size). At this point, you can use a poori machine (similar to a tortilla press) or a rolling pin to make the pooris. Roll them out evenly into round circles (4-5 inches in diameter).

Heat a deep skillet with enough oil to deep fry. When hot, carefully add the pooris (2-3 at a time) and fry until golden brown. You may need to fry them in batches. Drain well and serve immediately with your favorite chutney and yogurt.


VARIATIONS:

Feel free to add some freshly chopped mint leaves to make delicious Pudina Masala Poori (Minty Masala Poori).

~ Sheek (Skewer) Kebab ~

INGREDIENTS:

• 1 lb. lean mince lamb or mutton or beef
• 1 large onion minced
• 1/2 inch piece of ginger pounded
• 4 cloves of garlic pounded
• 2-3 green chillies minced
• 6 mint leaves
• A small bunch of fresh coriander
• 1 egg
• 2 slices of fresh bread crumbs or 2 tbs. besan (chick pea flour)
• A few strands of saffron, soaked in 1 tbs. of warm milk
• Salt to taste
• 1/4 tsp. chilli powder to taste
• 1 tbs. ghee or olive oil for oiling hands (step 8). You can use just water.
• Whole spices roasted in a pan and ground in a coofee grinder:
• 1 tsp. cumin seeds
• 2 cloves
• 4 green cardamom pods
• 1/2 blade of mace
• 1/2 inch piece cinnamon stick


PREPARATION:

1. Put garlic, ginger, mint, coriander leaves, green chillies and spices in a food processor and grind coarsely.
2. Add the egg and give it another quick whiz in the food processor.
3. Place meat in a large bowl, add bread crumbs, finely minced onion and pour the spice paste over it.
4. Add saffron, salt and chilli powder. Mix and leave in the fridge, in an airtight container, for a minimum of 4-6 hours. Overnight is better for flavours to infuse into the meat.
5. Shape the mix with dampened or oiled hands into sausage shapes on a thick skewers* grill the meat in a hot grill or tandoor.

~ Shammi Kebab ~

INGREDIENTS:

1 lb. lamb mince boiled - with no water left after the meat is boiled
4 oz. chana daal - with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry


PREPARATION:

Grind all ingredients except the cilantro into a thick dough in your food processor. Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.

Hint: if the patty is faliing apart at the time of pan frying - add one egg to the mixture by folding the egg into the meat dough.

~ Shrimp Tandoori Recipe ~

Ingredients:

2 tablespoon Tandoori Spice Blend
3 tablespoons peeled and minced fresh ginger
3 tablespoons minced garlic
3 tablespoons besan
1/4 cup lemon juice
2 cups plain yogurt
2 pounds large shrimp, shelled
Salt
3 tablespoons ghee

Method:
Stir together the ginger, garlic, flour, spice blend in a bowl large enough to hold the shrimp. Stir in the lemon juice and then the yogurt, a bit at a time, stirring until smooth after each addition. Add the shrimp and toss. Marinate for 2 hours

Grill shrimp on both sides while brushing with ghee, until cooked through.

OR

Put the shrimp in a single layer on a rack in a foil-lined baking pan, brush with ghee, and broil in a preheated oven, until cooked through - about 8-10 minutes each side.

Garnish with roasted cumin powder

Serve with raita, flat breads and chutney.

~ Chicken Tandoori Recipe (Tandoori Murgh) ~

Ingredients:

Marinade:
2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:
1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:
1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges

Method:
Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.