Tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in India, Pakistan, Turkey, Iran, Armenia, Afghanistan, Burma, Middle east, Bangladesh and Central Asia.
Tandoor is derived from a Persian word ‘Tannur’. The oldest example of tandoor were found 3000B.C in Harrapan and Mohenjodaro civilization. The Portuguese were the first to introduced tandoor. In India Bhramins prefer vegetarian food and the khatriyas prefer non vegetarian dishes, but one thing which is common in both the caste is preparation of breads in tandoor. In India tandoor was brought by portuguese via Afghanistan. During 14th century a noted poet Amir Khusro describe ” Naan-e-tanuk” which reffers to light breads and “Naan-e-Tanuri” which means baked on stone walls of tandoor at the imperial court in delhi. In India Punjab adopted tandoor so well, but Jahangir was credited by whom tandoor got so much appreciation. Jahangir was the mughal king who is fond of food. He is the one who introduced portable tandoor. Whenever he used to travel to kashmir and other part of India he prefer tandoor food while his journey so he told the potter to prepare a tandoor which can be took along with him wherever he goes.
The original tandoor is made up of clay and the food is cooked with fired charcoal. nowadays we can find electrical and gas tandoor in hotels and restaurant. The tandoor is used to make different type of breads, kebabs and starters. Temperature in tandoor can approach upto 480 degree Celsius. The food prepared in tandoor gets a very unique charcoal and smoky flavour.
In tandoor we can prepare a large number of starters. There are four basic marinations which can be used in any starter preparation. so lets check out the basic tandoori marination.
TYPES OF TANDOORI MARINATION
- Red tandoori marination is prepared with Hung curd, black salt, garam masala, red chilli powder, mustard oil, ginger-garlic paste, chaat masala, fine chop green chilly, fine chop coriander and mint, cumin powder, salt, turmeric, kasoori methi and lemon juice.
- Yellow tandoori marination includes hung curd, black salt, garam masla, ajwain, mustard oil, salt, turmeric, kasoori methi, chaat masala, lemon juice, ginger-garlic paste, fine chop coriander and mint
- Achari tandoori marination is prepared with Hung curd, black salt, garam masala, red chilli powder, mustard oil, chaat masala, ginger-garlic paste, fine chop green chilly, fine chop coriander and mint, cumin powder, salt, turmeric, kasoori methi, lemon juice and paste of mix veg pickle.
- White tandoori marination includes hung curd, saunf powder, ajwain powder, kasoori methi, salt, lemon juice, grated process cheese, cream, vegetable oil, fine chop green chilly, ginger-garlic paste, fine chop mint and coriander.
- Green tandoori marination includes hung curd, salt, lemon juice, garam masla, kasoori methi, mint and coriander paste, chaat masala and vegetable oil
If you don’t have tandoor but wants the exact flavour then add a small bowl in marinated item bowl now add burn charcoal into the small bowl add 2 cloves and a tablespoon of ghee and cover with a lid for about 10 minutes. Then grill the food item on a grill pan. After the food item is grilled again do the burnt charcoal process. You’ll get the exact restaurant style flavour.
So stand up fold your sleeves and prepare your favourite food item whether it’s veg or nonveg with one of above tandoori marination.
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