Chicken Tandoori
Before starting preparing the tandoor i want to tell its history.
The story of its origins lies with Kundan Lal Gujral,
a Hindu Punjabi, who ran a restaurant called Moti Mahal in Peshawar in the 1920s.
Following the partition in 1947, Gujral found himself one of many Hindu refugees fleeing to India to escape the rioting and upheaval.
He moved his restaurant to Delhi in a place called Daryaganj.
Using new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors which were until then only used to cook naan.
Chicken tandoori is basically cooked in tandoor tubs in restuarant but at home we will cook it in microoven or in simple oven.
Chicken pieces selection must be done correctly only leg pieces are preffered and the cutting style is the real secreat of preparing chicken tandoori.
Chicken pieces are washed properly then then on the muscular part of the chicken cut deep but thin two to three layers. And from the bony lower part cut the white ligament by cutting the fleashy part of it.

Marinade 1:
1. 1 tsp oi
2. 1 and 1/2 tsp salt
3. 2-4 lemon juice

Marinade 2:
1. 4-5tsp yogurt/curd
2. 2tsp oil
3. 1tsp salt
4. garm massala powder
5. Kashmiri chilli powder/simple chilli powder
6. ginger garlic paste
7. 2 lemon juice
8. 2 tsp tandoori masala(found in a market)

Mix the chicken pieces with marinade 1.And keep it for 2 to 3 hours in a friezer.
Than add the chicken pieces in marinade 2.And keep it for 4 to 5 hours.
For Micro oven:
 Preheat the oven for 1 or 2 minutes and then set the upper grill stand(if available else use simple grill stand),
 place the chicken pieces in that stand with oil and mint and coriander leaves on it and start the oven set the mode to grill and convention(becareful don't use micro mode as the iron stand will then give electric spark)
 set the time for 12-13 minutes.
Then reverse the pieces and add some oil on it set for again 12-13 minutes.
Serve it hot with pudina chutney and sauce.
enjoy............

Hindustan khana Khasana: Non Veg

Hindustan khana Khasana: Non Veg: Chicken Biryani : First of all let me tell you that there are two types of biryani cooking technique, Pakki biryani and kachi biryani. ...

We call food in different languages like
French - la nourriture
Spanish - la comida
Italian - l'alimento
German - die Nahrung
Dutch - het voedsel
Tamil - sapadu (pronunciation)
But the important and the main fact that we try to speak out is that we are hungry and we need food to eat.


Basically we define food as a any substance consumed to provide nutritional support for the body. It is usually of plantor animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, orminerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
In wekipedia


Recipe

Recipe is the set of instructions to prepare something especially dishes.

Early history of Recipe

 The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia.

There are ancient Egyptian hieroglyphics depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus's cookbook was an early one, but most of it has been lost; Athenaeus quotes one short recipe in his Deipnosophistae. Athenaeus mentions many other cookbooks, all of them lost.^[2]

Roman recipes are known starting in the 2nd century BCE with Cato the Elder's De Agri Cultura. Many other authors of this period described eastern Mediterranean cooking in Greek and in Latin.

Some Punic recipes are known in Greek and Latin translation.

Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).The Romans introduced many herbs and spices into western cuisine, Renfrew states that basil, bay, dill, fennel, mint, parsley, rue and thyme were all common in Roman cooking.

Arabic recipes are documented starting in the 10th century; see al-Warraq and al-Baghdadi.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390,around the same time another book was published entitled Curye on Inglish. Both books give an impression of how food was prepared and served in the noble classes of England at that time. The revival of the European class system at this time brought entertainment back to the palaces and homes of the nobility and along with it the start of what can be called the modern recipe book. By the 15th century, numerous manuscripts were appearing, detailing the recipes of the day. Many of these, such as the Harleian MS 279, Harleian MS 4016, Ashmole MS 1429, Laud MS 553 and Dure MS 55,give very good information and record the re-discovery of many herbs and spices including coriander, parsley, basil and rosemary, many of which had been brought back from the Crusades.

During the 16th and 17th centuries, competition between the large houses became commonplace and numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s, cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.Many of these books have now been translated and are available online.

By the 19th century, cooking had become a passion throughout the world. Using the latest technology and a new concept in publishing, Mrs Beeton (1836–1865) published her famous Book of Household Management in 24 monthly parts between 1857 and 1861. The American cookFannie Farmer (1857–1915) published in 1896 her famous work The Boston Cooking School Cookbook which contained some 1,849 recipes.