BASIC CONCEPTS OF TANDOOR

4 types of tandoori hung curd marinations.

Hung curd processure.

Hang curd in muslin cloth hang it to strain water from curd for 8 hour.

1 kg curd after hang process gives 300 to 400 gm.

1. RED MASALA MARINATION.

Heated mustard oil add degi mirch powder mix and add hung curd, ginger & garlic
paste, salt, garam masala powder, jeera powder, kastoori methi powder, elichi
powder, pudina powder, optional dhania powder, lemon juice, spicy red mirch
powder or add red Kashmiri paste.
Wisk everything together well and transfer in a GI pan store in the freezer.
Shelf life 7 days.

2. YELLOW MASALA MARINATION

100gm mustard oil heat in a pan add 2 Bea leaf , 2 cinnamon stick add 50gm baesan
(gram flour) stir well switch off gas and 1 table spoon haldi ( turmeric powder ).
Take sokaed 100gm kaju (cashew nut) and 50 prossed cheese add little milk make a
fine paste in mixi. Then add paste in the cold basen mixture add 1 kg hung curd. Add
1 table spoon salt, 1 table spoon yellow chilli powder, 1 tablespoon green chilli
paste, 2 tablespoon ginger & garlic paste, 2 tablespoon kitchenking powder
1teaspoon white pepper, 1teaspoon eliche powder, 1 table spoon kasturi methi
powder, 2 tablespoon jeera powder. Mix well and add fresh cream 100gm.
Transfer in GI pan store in freezer.
Shelf life 7 days.

3. WHITE MASALA MARINATION.

In deep bowl take 400 gm cashews soak in medium warm water for 1 hour. Once
soft wash it properly transfer in the mixi in small quantity add process cheese
150gm, 3 green chilli add milk turn into fine paste. Then add 150gm hung curd in
pranth add 2 tablespoon ginger & garlic paste, 1teaspoon kastoorti methi powder, 1
teaspoon white pepper powder, 1teaspoon ealichi powder, 1teaspoon salt. Add
cashew paste and refined oil and fresh cream 100gm. Mix well.
Transfer in the GI pan store in freezer
Shelf life 6 days.