The term tandoor /tɑːnˈdʊər/ refers to a variety of ovens, the most commonly known is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus.
The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.
But now tandoori style snacks are possible at home also, though the smoky flavour is missing but that can also be developed using charcoal. Details in recipe
Do try and let me know your view
INGREDIENTS :-
1 kg cauliflower
2 tbsp ginger garlic paste
1 tbsp kashmiri red chilly powder
1 and 1/2 cup hung curd
( if you don’t have hung curd use normal curd )
2 tbsp chickpea flour ( besan )
2 tbsp lemon juice
1 tsp lemon jest
1 tbsp garam masala powder
1 tbsp kasuri methi
1 tsp turmeric powder
salt as per taste
FOR SMOKY FLAVOUR
A piece of charcoal
1 tsp ghee
METHOD :-
Take the cauliflower and cut into florest
Take a pan add water as the cauliflower florest sink in it
Add salt and put cauliflower into it
Boil the cauliflower till it is cooked half
Take out of water and add salt, lemon juice and lemon jest
Let it marinate for 15 to 20 min
After 20 min add curd and all the spices mentioned in the ingredients section
Grease the baking tray
Place the marinated cauliflower on the tray and brush some oil on it and bake it at 220 degree for 25 min
Timing may vary as it’s different with every oven
Take it out of oven
Put in a large bowl
Now heat the charcoal on direct flame of gas till the black charcoal turns red
Immediately put the charcoal in a small bowl
Place the bowl between the cauliflower and add ghee on top of charcoal
Immediately place lid on top of the bowl and let it be for 10 min till the smoke is nicely absorbed by the cauliflower
Serve with chutney and onion
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