Tandoori cooking has a special place in Indian cuisine. The tasty marinades and spices used to cook it are among the things that distinguish it and make it delicious. Yoghurt is usually used to tenderise the meat and vegetables. Because tandoori food is traditionally prepared in clay ovens, it has a distinct flavour that is difficult to duplicate. But you can easily make these delicious dishes in your kitchen using Usha's OTG. With the right timing and approach, an OTG can produce similar results. Knowing how to properly use your OTG's settings and the marination process is essential
Tandoori Paneer Tikka
Tandoori Paneer Tikka is a popular vegetarian dish that has a mix of soft paneer and traditional spices in Indian cooking. Cut the paneer into cubes to begin making this dish in your Usha OTG. To make the marinade, stir the yoghurt with ginger paste, garlic paste, lemon juice, turmeric powder,cumin powder, coriander powder, red pepper, salt, and oil in a bowl. Let the paneer cubes marinate for at least half an hour after tossing them in this mixture until thoroughly coated. After marinating, put the paneer on skewers and set them on your OTG's grill rack. The paneer should be grilled for 15 to 20 minutes, or until golden brown and lightly burned after the oven has been preheated to 200°C.
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Also read: How To Cook Rice In A Steam Oven
Tandoori Chicken
Many people loveTandoori Chicken because of the flavourful spices used in it and the tender flesh. To make this, first, wash and clean the legs or thighs of chicken and marinate by applying yoghurt, crushed mustard oil, lemon juice paste, ginger garlic paste along with a masala containing garam masala powder, coriander powder, Kashmiri red chilli powder etc. To enable the marinade to soak thoroughly into the chicken, make deep cuts in it. For optimal flavour, let it marinate for at least two hours or overnight. Set your Usha OTG's temperature to 220°C. To absorb oil, place the marinated chicken on a grill tray covered with aluminium foil. To guarantee consistent cooking, turn halfway through the baking time of 30 to 40 minutes. During cooking, baste with butter or oil to increase flavour and moisture.
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Tandoori Aloo
A vegetarian dish that showcases the versatility of potatoes in Indian cooking is Tandoori Aloo. Medium-sized potatoes should first be parboiled until they are just beginning to soften but not quite done. Peel and chop them in half or quarters when they have cooled. Add yoghurt, lemon juice, turmeric, cumin, coriander, red chilli and salt to make a marinade of your choice. To allow the flavours to seep into the potatoes, thoroughly coat them in this marinade and leave them for around half an hour. Place the marinated potatoes on the grill rack and preheat your Usha OTG to 200°C. Bake for about 25 to 30 minutes, or until the outsides are crispy and golden brown.
Tandoori Cauliflower
Tandoori cauliflower is a fun way to enjoy bold tastes while still lovin͏g this nutrient-rich veggie. To start, chop the cauliflower into florets and blanch them in boiling water with salt for a short time to soften them a little. In a bowl prepare a marinade by mixing yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala and lemon juice. After the cauliflower florets have been marinated, let them sit for around half an hour before arranging them on skewers or straight on your Usha OTG's grill rack. These can be grilled for about 20 to 25 minutes after putting the oven on to preheat at 200°C until soft and slightly burnt on the outside.
Tandoori Veggies
Tandoori veggies are a colourful mix of seasonal vegetables which after being cooked with spices blend well with all meals. Choose vegetables such as cherry tomatoes, bell peppers, onions, zucchini, buttons, and mushrooms. Slice them into little pieces and put them aside. Prepare a marinade by mixing plain yoghurt with red chilli powder, turmeric powder, cumin powder, coriander powder, a paste made of ginger-garlic, lemon juice and salt. After thoroughly coating all the vegetables with this marinade, let them sit for at least half an hour. Set the marinated vegetables on skewers or a baking pan and preheat your Usha OTG to 200°C. They should be cooked through and have a hint of burned edges after 20 to 25 minutes in the oven.