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Tandoori spice blend — yogurt marinade for chicken, paneer, fish
Indian cooking techniques and spice mastery
Tabletop tandoor — extreme dry heat for naan and tandoori
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tandoori spice blend — yogurt marinade for chicken, paneer, fish
Indian cooking techniques and spice mastery
Tabletop tandoor — extreme dry heat for naan and tandoori
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle. To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.