Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: tempest63 on February 21, 2007, 11:51 AM
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Does anyone fancy building a Tandoor in the garden in time for summer?
Just think of the BBQ parties you could have.
See the link below.
http://piers.thompson.users.btopenworld.com/index.html
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I am pretty sure someone on this site is doing that very thing and intends to Blog it so we can all see their progress.
Alas and spare a thought for those mere mortals like me who dont have a garden...yet
Stew
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I'm collecting together various materials at the moment and should start building my outdoor tandoor when the weather warms up. Please see the previous debate on this subject at:
http://www.curry-recipes.co.uk/curry/index.php?topic=529.0
Regards
George
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I also fancy building a tandoor oven in the garden. For me it might turn out to be a bit more of a challenge as I live in Las Vegas, and Indian restaurants are considerably less prevalent here than back in Blighty.
At noon, today, I went to the local Indian supermarket (who seems to stock just about everything) and he told me thatif I had mentioned this to him a couple of months earlier, he had two clay ovens that he would have sold to me at $170 each! He's going to get back to me, if he can find another one for me.
In the meanwhile, are there any other members, here in the USA who have any experience with this?
Thanks.
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Ive just bought one of the TandoorIQ ones, superb, cant beat it ;D
(http://i23.photobucket.com/albums/b353/spliffyaid/CIMG0743.jpg)
(http://i23.photobucket.com/albums/b353/spliffyaid/CIMG0755.jpg)
The meat is just so moist, there is no way at all you can mimic a proper tandoor 8)
Just come down in price to about ?260 i think, if you can, think about getting one 8)
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Wow you are the man.
Its gunna be a great summer round your house....lucky devil
Stew ;D
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That thing really looks the business. Worth every penny I'll bet... Now all I need is a garden ;D
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Its taken quite a few go's to get it right though, i have used it about 8 or 9 times now, learning each time i used it and have got it about right now :)
It takes about 1.5 - 2 hours to get to heat, but you can do a skewer of chicken in about 10 mins and it will take 12 skewers in one go with about a 40 minute window of optimum heat for cooking. I havent tried naans yet but i will be this weekend ;D
As you can see from the pictures, it can lose charcoal from the door at the bottom (I knew i should have used it on my decking last weekend ::) )
I cant praise this enough, i faffed around for ages trying to grill it, roast it etc etc and nothing comes close to how the meat comes out.
TandooIQ themselves were great,(i have nothing to do with them) delivery was quicker than stated, the packaging was great (massive heavy 30KGs hessian box) skewers, naan tools and some clay (complete with goat hair) 8)
The sides have been seasoned and laid on a wet base apparently and then shipped, when you get it you have to fill all the cracks in the bottom with the clay provided and leave for a couple of days, then do a couple of "pre burns" in it, and leave it to cool, then you are good to go :)
Looking forward to doing a whole chicken in it ;D
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It does look like a pretty dangerous kit to have about in the garden. Turn your back for a few minutes, next thing you know the next door neighbour's cat's missing! :o
Is that stainless stell it's enclosed in?
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I want one 8)
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It does look like a pretty dangerous kit to have about in the garden. Turn your back for a few minutes, next thing you know the next door neighbour's cat's missing! :o
Is that stainless stell it's enclosed in?
Heheheee i know the perfect place for the skewer as well ;)
Yep, traditional clay oven, then stainless Steel and insulation between the two. Once youve had it up to heat, it takes about 2 days to cool down :o
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I cant praise this enough, i faffed around for ages trying to grill it, roast it etc etc and nothing comes close to how the meat comes out.
Looking forward to doing a whole chicken in it ;D
That really looks very impressive
My tandoor uses bottled gas & it takes about an hour to get up to a proper heat.
You could use it before that time, but it really makes a big finished difference,
I do chicken tikka on skewers & they are always impressive
The chicken cooks on the outside from the tandoor heat & also from the inside with the heat from the skewer
I've never tried a whole chicken
I'm always worried about it not cooking through
I've been cooking with the tandoor today and the naans were fantastic
If you make naans the dough needs to be prepared the day before
I don't know why, but they cook much lighter if you do this
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Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt
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Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt
I managed to get mine under cover now
But it was outside for about 18 months
The frost never affected it
I have a lid with it which looks a bit like a frying pan.
I have never allowed rain water to touch the hot clay
Could it crack?
Sometimes I wipe the inside of the tandoor with a wet cloth
The clay is still very absorbant
At the top of the tandoor, the clay is starting to give a crumbly dust deposit
It should last me out though
I was given a tub of something to repair any cracks with, but I don't know what it is.
Why are these tandoors so expensive, I bet they pay the people who make them, next to nothing.
There is only one book I know of for the tandoor
I have attached a picture of it
Loads of recipes, but more traditional style rather than BIR
Lots of interesting facts and the tandoor's history
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Ive just bought one of the TandoorIQ ones, superb, cant beat it
The meat is just so moist, there is no way at all you can mimic a proper tandoor
This looks great and not too bad a price. Roughly how much charcoal would you expect to use in kilos for a single cooking session for 2 or 3 skewers full of tikkas and perhaps a couple of naans? i.e. relatively small quantities during a brief cooking session.
How much charcoal is used to get the tandoor up to operating temperature?
Regards
George
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If you make naans the dough needs to be prepared the day before
I don't know why, but they cook much lighter if you do this
Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George
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Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George
Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans
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Those naans look superb! If I saw naans like that through the window of a BIR, I'd be in there at the first opportunity!
Regards
George
Thanks George,these ones were ever so bubbly and light
I've always got a good taste to my naans, but only recently achieved the lightness.
On this lot I used an extra egg
Maybe eggs make them rise?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
These were both recommendations from my local BIR
They make fantastic naans
Hi Haldi, Those Naans look bob on :) whats your recipe?
I am now making the dough at least 24 hours prior to cooking & letting the dough get back to room temperature before cooking
does this mean you keep the dough in the fridge?
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please please please Haldi - the naan recipe if u would
i'd really like to know what flour u use - i've had a ragging internal argument for weeks between SR and Plain.
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please Haldi,
your nan recipe, want it , need it.... :)
Mick
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Great post guys, I checked out the Tandoori ?285 incl postage- All I've got to do now is convince the boss- two hopes comes to mind, but I'm up for a challenge.
Matt
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i'll put it to mine - she's asking what were going to do today.
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Naan Recipe for Unclebuck,JerryM & TikkaMick
Sorry to dissapoint everyone, but this recipe is very similar to posts already on the site
It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water
Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)
I have seen this prepared in a takeaway
This is exactly how they do it except they use a larger recipe
They mix the dough by hand, in a huge stainless steel bowl
By the way UB, I thought your naans worked very well on my Tava
Thanks
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Thanks Haldi :) - your naans there look great!
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Haldi,
As UB notes, your naans do look great. Nice and thick the way I like them.
How thin do you stretch out your dough before cooking them?
I was surprised to see that much rising in a recipe that does not use yeast - which I agree is definitely not BIR. Does the raising you get come from the tandoor? the extra egg?
Do you get the same result when you cook them on the tava?
Thanks!
Josh
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I was surprised to see that much rising in a recipe that does not use yeast - which I agree is definitely not BIR. Does the raising you get come from the tandoor? the extra egg?
Naan mixture has a similarity to recipes for scones and cakes. Neither of these use yeast, yet both rise, increasing their height to douible or triple the level when put in the oven. The expansion is caused by chemical raising agents (baking powder) and air produced by whisking eggs, when subjected to the heat in the oven. That's why you need to use self raising flour, which has baking powder already mixed in. Many naan recipes then add more baking powder or bicarb, to provide even more lift.
Regards
George
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Haldi,
How thin do you stretch out your dough before cooking them?
Do you get the same result when you cook them on the tava?
Thanks!
Josh
I roll them 2 to 3mm thick
They don't cook quite the same on the tava, but the best results are with Unclebuck's recipe.
He uses yeast
An Asian friend of my wifes, gave her a homemade naan recipe
That had yeast in too, so it is done in the Asian community, but not in the BIR's themselves
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Haldi,
very interesting recipe - will give it a go next.
the liquid: solid ratio at 87% (exc egg) is higher than the 69% i've been using which is already slightly sticky (but i have tried by mistake 92%) and i am convinced the better taste is obtained with the higher liquid ratio.
the 24hr fridge is something i'd not even considered so well worth a go.
UB's are pretty good - the trouble is i get a sconey taste when i mix SR with plain - any thoughts why and how i could avoid.
many thanks.
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haldi,
tried the naan recipe - spot on - family thought they were from TA.
i made them as spec but left out the yoghurt (had none to hand otherwise would have used - will do next time) and egg (i use now and again but don't see big improvement).
these naans are very sticky (just as UB's) but very soft. the trick for me after the 1hr out of fridge was to use flour to get a dough ball which i could then roll and sub divide.
many thanks for posting recipe - i've adopted it. they did not quite look like yours but u need a garden tandoor for that. for most of us we'll have to settle for spot on taste and texture. i will give them a go on my gas bbq as this is definitely better for yeast naans but has not so far seemed any better than tarva for SR naans.
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I dont want Haldi's naan recipe getting lost in this Tandoor thread. so im going to repost it
:)
see here (http://www.curry-recipes.co.uk/curry/index.php/topic,2705.msg24026.html#msg24026/)
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Ive just bought one of the TandoorIQ ones, superb, cant beat it
The meat is just so moist, there is no way at all you can mimic a proper tandoor
This looks great and not too bad a price. Roughly how much charcoal would you expect to use in kilos for a single cooking session for 2 or 3 skewers full of tikkas and perhaps a couple of naans? i.e. relatively small quantities during a brief cooking session.
How much charcoal is used to get the tandoor up to operating temperature?
Regards
George
I would say about 3-4KG to get up to temp and cook :)