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Chef Hermant Indian Recipes - Authentic Indian Cooking

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Chef Hemant Mathur, the Michelin-starred chef of NYC”s Tulsi restaurant is recognized as the country’s top Tandoor Master by restaurant critics, celebrities and politicians (Tulsinyc.com). He has been a featured chef at The James Beard House and a participating chef at the “Worlds of Flavor” conferences organized by the Culinary Institute of America at Greystone, providing the best in authentic Indian cooking! A regular in the media, Chef Hemant has done authentic Indian cooking demonstrations on television programs such as PBS “How To Cook Everything: Bittman Takes On America’s Chefs” and “Food Trip with Todd English;”NYC-TV “Eat Out NY” with Kelly Choi; Travel Channel’s “Epicurious TV” with Michael Lomonaco; ImaginAsia TV “Pulse;” and “CBS 2 News Live with Dana Tyler.”

Although he has a commercial grade tandoor oven in his restaurant, for home, Chef Hemant recommends the Homdoor, a portable backyard tandoor oven that is easy and safe to use. Cooking in the Homdoor tandoor oven, Chef Hemant shares the following epicurean Indian recipes that reflect his Tandoor Master status.


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Tandoori Lambchops

8 chops (about 8 to 10 oz pieces), ribs or French cut.

Marinade:

1 tbsp ginger/garlic paste
1 tsp cardamom powder
1 tsp mace (nutmeg flour)
4 green chilies
2 oz chopped ginger
2 oz chopped cilantro
1 tsp cayenne pepper
1 ½ cup yogurt or sour cream
½ fl.oz (20 ml) lemon juice
Salt – to taste

Directions:

Combine marinade ingredients and lamb in large mixing bowl. Thoroughly coat lamb in marinade. Refrigerate for 2 hours before cooking so the meat can absorb the flavors. Heat the Homdoor tandoor oven to above 600˚ F. Skewer the lamb onto the rods leaving about 1-inch space in between pieces. Cook for about 8-10 minutes (medium-rare) or 12 minutes (well done).


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Classic Chicken Tikka

2 lbs chicken – dark meat

Marinade:

1½ tbsp ginger/garlic paste
1 tsp cayenne pepper
1 tsp turmeric powder
1 tsp garam masala
1 fl.oz (40 ml) lemon juice
1 cup yogurt
Salt – to taste

Directions:

Combine chicken and marinade in mixing bowl until chicken is fully coated. Refrigerate for 2 hours before cooking. Heat the Homdoor to above 600˚ F. Skewer the chicken onto the rods leaving about 1-inch space in between pieces. Cook for about 12-15 minutes until somewhat charred on the outside and tender on the inside.


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Tandoor Shrimp

2 lb (size u-10) shrimp (tail on)

Marinade:

1 tsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp coriander
1 tsp cilantro powder
½ fl.oz (20 ml) lemon juice
½ cup yogurt
1 tbsp chickpea flour
Salt – to taste

Directions:

Combine shrimp and marinade ingredients in bowl until shrimp are evenly covered with spices. Refrigerate for 2 hours. Heat the Homdoor to above 600˚ F. Skewer shrimp onto the rods, leaving ½ inch space in between. Insert in the Homdoor tandoor oven and let cook for about 7-8 minutes or until shrimps are pink and charred.


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Vegetables and Paneer

Choose a variety of vegetables such as:
1 eggplant, 2 green peppers, 2 red bell pepper, 1 squash, 2 tomatoes, 2 apples, 1 onion, a handful large mushrooms- about 5 lbs total and/or cubes of paneer.

Marinade:

2 tsp cayenne pepper
1 tsp garam masala*
1 tsp turmeric powder
2 tsp chaat masala**
1 tsp royal cumin seed
1 tbsp malt vinegar
½ cup olive oil
Salt – to taste

Directions:

Cut vegetables into about 1-inch thick slices. Cut paneer into 1-inch cubes. This makes it easier to skewer. Combine vegetables and marinade ingredients into a large bowl. Mix well until all vegetables are evenly coated with the spices. Refrigerate for about 2 hours. Heat the Homdoor tandoor oven to above 600˚F. Skewer and let cook for about 7-8 minutes or until slightly charred.

*Garam masala is a 12-spice blend typically found in South Asian dishes and can be purchased at an international market or Indian grocery store.

** Chaat masala is a blend of 4-5 spices found in South Asian dishes and can also be purchased at an international market or Indian grocery store.

 
 
 
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