Tandoori Chicken is a quintessential Indian barbecue recipe. Tandoor is a vertical clay oven in which meat, vegetables, and bread are cooked. Our spicy barbecue marinade (KANDOO) is perfect for your cookout parties. We have done the work, so you lather up our marinade on your meat or vegetables and grill.
Chicken Salad is everyone's favorite. So today, we are sharing a recipe for a delicious Chicken Salad. Made with our Tandoori Marinade, this somewhat spicy chicken salad along with veggies and orange is a sure winner at your July 4th cookout (the leftovers are tastier).
Ingredients 2 medium size eggplants4 Tablespoons mustard/olive oil2 cups red heirloom tomatoes, chopped1 ½ inch fresh ginger, grated2 Tablespoons chopped cilantro1 jalapeno, finely choppedSalt to taste Instructions Place one eggplant over a medium heat GAS burner (yes, directly over the burner). Roast for 3 minutes. Use a pair of tongs and turn the eggplant every 3 minutes, cooking all 4 sides of the eggplant. This should take about 12 minutes, for smaller eggplants, it may take about 10 minutes. Place the eggplant on a plate and let it cool for 20 minutes. Repeat the same process with the second eggplant. NOTE: If the eggplant has not cooked completely or has been punctured, then you may have to finish cooking it in the...
Summer is here, and along with summer come the best tomatoes in the market. Today's post is about making a simple breakfast toast. Cafreal is a green paste that is applied over meat (usually chicken) and cooked over the stovetop. The origin of this green paste is from Africa, and via Portuguese, it made its way to India, specifically Goa. Ingredients 2 slices of sourdough bread 1 Tablespoon unsalted butter 1 summer tomato, such as beef steak, sliced in 1 inch thick pieces 1 Tablespoon olive oil 1/2 teaspoon black pepper, freshly cracked 1/2 teaspoon Maldon sea salt OR Kosher sea salt Cafreal Paste: 1/3 cup white wine vinegar 1/2 cup cilantro, roughly chopped 1 jalapeno, seeds removed 1 teaspoon sea...
Serves: 4 Ingredients
4 Tablespoons olive oil, good quality
2 Tablespoons lemon juice, freshly squeezed
1 teaspoon sea salt
1 teaspoon black pepper, freshly squeezed
1/2 cup freshly chopped cilantro
1 cup whole milk plain Greek yogurt
2 Tablespoons mint, chopped
2 cups cherry tomatoes, each tomato cut in half
2 cups peeled, diced English cucumber
Instructions In a medium-size mixing bowl, add oil, lemon juice, salt, pepper, cilantro, and yogurt. Mix.
Add mint, tomatoes, and cucumber. Toss. Serve.
Note: If you are serving this salad after a few hours, then do not mix in the vegetables until you are ready to serve. Salt will make vegetables ooze their liquid, so it is better to add the vegetables right before serving.
