Cheat Codes....

This is information gathered from my 11 year old who is obsessed with video and computer games. So obsessed ,that he measures love and affection in the number of video games gifted to him and he measures your skills ...in your ability to beat him in those extremely violent games. 

Me???I cannot figure out the physics or chemistry of his analogue controllers...and sweet  hubby has also lately given up.....after he was thrashed even before he had crossed the first level. Sweet child o'mine keeps checking online for cheat codes to improve his game.... 

So cheat codes these are, because they will help you take your food to the next level.

Let’s start with the Tandoori Chicken. 

Those of you who do not have a barbecue or are forced indoors due to the rain.....there is something you can do to get almost the same flavour of the wood or the coals ,if not the same.

The trick is an ancient one which is called “dhunni” in Punjabi. Sweet hubby and I are quite the fans of all techniques ancient....which tempted us to try this out!

The Chicken has been marinated according to the recipe of http://baketitude.blogspot.com/2011/09/tandoori-chickenhome-made.html

for at least four hours.

The flavours are awesome if you do it for around 12 hours....it echoes the adage “the more the merrier”.

Now get your oven to its highest settings. I use an Electric Tandoor....which works well for the tandoori rotis and naans...but a regular oven/convection microwave oven works as well.

Before you do that get something cooking on the gas and under that pot or pan place two to three pieces of charcoal and let them get all red and kicking. The embers are what you need.

You can do it like this or you can do it like that...

Make a tiny bowl using your best aid...AL foil, and place the AL foil bowl within the marinade.

 There should be enough space in the bowl above the meat to let the embers do their magic. Now in the bowl place the embers....

Place on them a few cloves...you can use cardamom too but the volatile oils are more in cloves. They work the best. The cloves will start to smoke and onto this drop some “ghee”.

You can’t use anything else.....chemistry or whatever...“ghee" has the highest smoking point amongst the edible oils used in the Indian subcontinent.

That is smoke.....

Now quickly cover the bowl and wait for at least 10 minutes. The embers would have died down.....

Dead! Asphyxiated...whatever....

Stir the meat and the marinade and get ready to roast it in the oven.

Remember.....turn only once and baste the meat with the marinade when you turn.

The chicken is ready when the meat on the leg piece is cooked...that and the wings take the longest to cook.

Done...see how the AL foil saves your skin...imagine having to scrub all that off!

Serve your Tandoori chicken with pride...And with sliced"n"spiced onions...feel  free to tell people that it is directly from the Tandoor...after all ,that’s where these cheat codes will come handy.

So slay those dragons with pride and come back soon to try something new.

So what are you baking today????