Conference turris::cooks

	>Could I substitute sour cream instead?  
    
Flo,

It would change the fat content of the meal significantly and without the
natural acidity of the yogurt, it would not work as a marinade for the
chicken.  You might get something you liked replacing the yogurt with
sour cream in the raita, but I, personally, would not flavor it with
the mint...sour cream and mint don't cut it for me.  I wouldn't try
replacing the yogurt with sour cream in these recipes - I just don't
think it would work.  I would add that the seasonings in these recipes
make the yogurt taste quite wonderful, but that's my opinion.

I find that I can't really taste yogurt in the results, but if it really turns
you off, try cultured buttermilk rather than sour cream.  I think it would have
more of the things (enzymes, active cultures, etc) that make the tandoori work.
(Besides, "cultured buttermilk" sounds so much nicer...)

By the way, I recently purchased a bottle of tandoori paste from an east Asian
grocer (the one in Lamplighter Sq., Nashua, NH.).  It's great!  Just mix with
equal parts yogurt, and add skinless chicken. Let it sit overnight.  It's 
probably not quite as good as scratch, but it is very good.  I grilled the
chicken on the bbq, and it came out tender and juicy and very spicy.  It is
amazing how moist the meat will stay in spite of being skinless.

One warning.  The mix is orange until cooked, then it turns red.  And the stuff
stains!  Keep a pile of napkins around when you are handling the stuff.  I 
always eat chicken with my fingers, and they haven't been that red since I 
discovered shelled pistachios!

				-jp

    
    These recipies sound delicious and challenging,,,would the base
    noter please clarify something for me?  On the skewerd Onion rounds
    I'm a little confused...   Will the onion slices lay flat on the grill?
    I'm not sure why you need 2 skewers?
    
    Thanks...I think I'd like to try these....
    
    

RE:  skewered onions.

Yes, the onion slices lay flat on the grill.  Two skewers are used so
the onion slices are manageable.  If you skewer with one skewer going
through the side across to the other side of the slice, down the
middle, the onion slice will "flip" around the skewer....can you
"see" what I'm talking about?  When skewered, the onion slices should
lay flat on a table with two skewers through them, running parallel
to the table.  Make the entry points for the skewers approx. 1/2 to
1 inch apart.

Last night I deceided to try an experiment.  I mixed up some bottled tandoori 
paste with yogurt, and marinated a tuna steak instead of the usual chicken.  The
results were delicious!  Next...maybe swordfish?

�Last night I deceided to try an experiment.  I mixed up some bottled tandoori 
�paste with yogurt, and marinated a tuna steak instead of the usual chicken.  The
�results were delicious!  Next...maybe swordfish?
    
    Lobster tails are fantastic prepared with tandoori seasoning.

    Is that "Patak's Tandoori Paste"?
    
    - Vikas

    I just found this recipe in the American Health magazine. It's low fat
    and looks fairly easy.
    
    Tandoori-Style Chicken w/Tomato Mint Yogurt
    
    2 Cups plain nonfat yogurt
    2 tbsp dijon mustard
    3 tbsp fresh lime or lemon juice
    2 1/2 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp each: ground allspice, cardamom, and cinnamon
    1/8 tsp each: ground cloves and white pepper
    8 chicken drumsticks, skinless
    1/2 C (packed) fresh parsley sprigs
    2 tbsp dried mint leaves
    1/8 tsp salt
    pinch each: allspice and ginger
    1 medium tomato, well seededd, chopped and drained
    1/2 medium cucumber, pared, seeded and finely chopped
    
    In a casserole dish large enough to hold chicken in single layer,
    combine 1 cup yogurt, mustard, 2 tbsp lime juice, cumin, coriander,
    allspice, cardamom, cinnamon, cloves and pepper. Stir to mix well. 
    Add chicken, turning to coat well, cover and refridgerate overnight.
    
    To make tomato-Mint yogurt:
    
    Mince parsley w/mint and stir into rest of yogurt with remaining lime
    juice, salt, pinch allspice and ginger. Stir in tomato and cuke. Cover
    and refridgerate at least 1 hour or as long as overnight.
    
    Remove chicken from marinade and place on foil lined broiler pan;
    reserve marinade. Broil chicken about 6 in. from heat until browned and
    cooked through (turning once and basting with marinade). Cook 10-15
    mins per side.
    
    Serve w/ Tomato-Mint Yogurt. Makes 4 servings.
    
    246 Calories per serving: 33 g protein, 14 g carbo, 6 g fat (22% of
    calories from fat) 1 g fiber, 84 mg cholesterol; 350 mg sodium.
    
    
    I haven't tried this yet, if anyone does, let us know how it is.
    
    beth

    What! No red food coloring????
    
    ;^)
    
    M. Jaffrey published a fairly simple technique for simulating a tandoor
    with a regular oven. I'll try to remember to post it.
    
    Edd