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Wednesday, March 24, 2010

Restaurant Style Tandoori Aloo

This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.


  • 5 Medium Red Potatoes
  • 1-1/2 cup Yogurt
  • 1-1/2 tsp Ginger-Garlic paste
  • 1/2 tsp Kashamiri Red Chili Powder
  • 1/2 tsp Hot Red Chili powder
  • 1/2 tsp Cumin Powder
  • 1 tsp Sugar
  • 1/4 tsp Kasuri Methi
  • 1 tsp All Purpose Flour
  • 1 Small Drop of Red Food Colour (Optional)
  • Pinch of Turmeric
  • Chat Masala
  • Salt to taste


1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.

2. Wash the potato and let them dry.

3. Pierce the potatoes 2-3 times with fork.

4. Place bowl of water in the middle of the microwave.

5. Arrange all the potatoes around the bowl on the microwave plate.

6. Cook the potatoes for 5-6 minutes.

7. Cut the potatoes into halves.

8. Put potato in refrigaretor for 15-20 minutes.

9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.

10. Preheat oven on 400 degrees for 10 minutes.

11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.

12. Then broil it until it is gets its thin crust.

13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.



1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.

2. Use left-over marinade in parathas, or theplas to make them soft.

Thursday, March 11, 2010

Lentil Risotto With Pomegranate Wine

Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.


  • 1-1/2 cups Arborio Rice
  • 6 cups Vegetable Broth-Stock
  • 2 tbsp Unsalted Butter
  • 2 tbsp Olive Oil
  • 3/4 cup White Onion, chopped
  • 3 Garlic Cloves, chopped
  • 1/2 cup French Lentil, cooked
  • 1/2 tsp Freshly Ground Black Pepper
  • 3/4 cup Pomagranate Wine or Dry White Wine
  • 3/4 cup Heavy Cream
  • 1/2 cup Parmesan Cheese
  • 1/4 tsp Red Pepper Flacks
  • 3-4 Sage Leaves, chopped
  • Salt to taste


1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the onion and garlic, sauté until translucent.

4. Add the rice and toasted for about 2 minutes.

5. Add the wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.

8. Keep the mixture warm until rice is tender and cooked.

9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.

11. Serve hot with pomegranate wine.


Also checkout my upcoming posts..

1. Restaurant Style Tandoori Aloo

2. Paneer-Potato Frankie

3. Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce.