Overview for Nita Mehta's Tandoori Cooking in the Oven
Offer your loved ones tandoori food from your kitchen even if you do not have the conventional clay tandoor. Mouth watering tikkas and succulent kebabs can be on the table, fresh from the oven. Rich spices and flavourful seeds such as nutmeg (jaiphal), mace (javetri), sesame seeds (til), black cumin (shah jeera), cinnamon (dalchini), chhoti illaichi (green cardamom), saunf (fennel) and pistachio, almond and cashew pastes etc., have been used in the marinades to impart a subtle flavour to the tikkas and kebabs. Some rich tikkas/kebabs for parties or special occasions like till tikka, mewa seekh, baadami tangri, burrah kebab, poodina kaju kebab, matar makhana kebab, tandoori masala pomfret etc. are sure to be a hit at any party. Serve kebabs from this book as snacks or transform tikkas to masala dishes like meal time dishes - lamb tikkka masala, chicken tikka masala, tandoori paneer ki subzi etc. Enjoy!! andoori food is amazingly quick and simple to prepare. So do not hesitate to try out these wonderful recipes. You will definitely be rewarded by the delightful results. A gas tandoor can also be used very successfully instead of the oven or the conventional clay tandoor. To give more value to the book, we have also included some delicious pan fried kebabs and seekhs in the book. Breads, chutneys and other accompaniments of a tandoori meal too are given to make the book complete.
Nita Mehta (Author)
Nita Mehta is a Home Science graduate from Lady Irwin College, Delhi University and a Gold Medalist in M.S. (Food & Nutrition). An acknowledged cookery expert, she has been conducting immensely popular cookery classes for over 15 years. Several of her books have been reprinted 16-17 times in the last 8 years. She has authored more than 150 books on various topics including more than 130 best selling cookery books.
Tanya Mehta (Author)
No info for this author