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Tandoori wings, lamb, jeera rice, pappadums and raita

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Little Steven
Little Steven Posts: 28,817
edited November 2014 in Poultry
imageimage

Steve 

Caledon, ON

 

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  • jls9595
    jls9595 Posts: 1,533
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    wow, which is the pappadums? 


    In Manchester, TN
    Vol For Life!
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  • Little Steven
    Little Steven Posts: 28,817
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    The fried thin breads in the back.They are normally eaten with the pickle course. Back me up on this Cali

    Steve 

    Caledon, ON

     

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  • DMW
    DMW Posts: 13,832
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    Nice!

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Holy something vanilla and non-offensive! That's quite a spread. Once I got past lamb in the title it's a bunch of stuff I know nothing about. And THAT'S why I love this forum.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    This is great!
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  • Aviator
    Aviator Posts: 1,757
    edited November 2014
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    Papadum is a ground flattened out lentil based flour, spread thin, flattened and sun dried delicacy in all of India. It comes in many flavors. In the north it is more sweeter, dry roasted or microwaved, and used as an accompaniment to dry snack food. In the south, it is with a few pepper flakes, cumin seeds and is more deep oil fried to crisp and used with a traditional meal like with Sambar and rice.

    What LS has served appears to me the north Indian Pappad ( not Pappadum, which is from the south).

    Very yummy, I use it to go with a nice chilled beer. Among other things. 

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Aviator said:

    Papadum is a ground flattened out lentil based flour, spread thin, flattened and sun dried delicacy in all of India. It comes in many flavors. In the north it is more sweeter, dry roasted or microwaved, and used as an accompaniment to dry snack food. In the south, it is with a few pepper flakes, cumin seeds and is more deep oil fried to crisp and used with a traditional meal like with Sambar and rice.

    What LS has served appears to me the north Indian Pappad ( not Pappadum, which is from the south).

    Very yummy, I use it to go with a nice chilled beer. Among other things. 

    I thought the name was interchangeable.Thanks for that. I fried them BTW

    Steve 

    Caledon, ON

     

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  • Aviator
    Aviator Posts: 1,757
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    Little Steven said:
    Aviator said:

    Papadum is a ground flattened out lentil based flour, spread thin, flattened and sun dried delicacy in all of India. It comes in many flavors. In the north it is more sweeter, dry roasted or microwaved, and used as an accompaniment to dry snack food. In the south, it is with a few pepper flakes, cumin seeds and is more deep oil fried to crisp and used with a traditional meal like with Sambar and rice.

    What LS has served appears to me the north Indian Pappad ( not Pappadum, which is from the south).

    Very yummy, I use it to go with a nice chilled beer. Among other things. 

    I thought the name was interchangeable.Thanks for that. I fried them BTW
    I could tell, by the burn marks. :):)

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • henapple
    henapple Posts: 16,025
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    Do you even know what you're cooking?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Aviator
    Aviator Posts: 1,757
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    But an excellent spread, LS. I am proud of you. You brought it all together really well and the presentation!!!

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2014
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    henapple said:
    Do you even know what you're cooking?
    Go over to that other thread that is bound to be deleted and I'll tell you what I really think.

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    Aviator said:
    But an excellent spread, LS. I am proud of you. You brought it all together really well and the presentation!!!
    Man it's Tuesday. Started the wings and lamb in the tandoori marinade on Sunday and put the curd in last night. I usually wait till the weekend to do gravies and such

    Steve 

    Caledon, ON

     

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  • blind99
    blind99 Posts: 4,971
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    That looks awesome, esp those tandoori wings.

    I'm lucky enough to be near some of the places @caliking‌ mentioned (Devon, India house) and this reminds me I need to visit them more often. Great cook!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    That lamb looks amazing!  Love the Franks Hot Sauce.
    Flint, Michigan
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  • Little Steven
    Little Steven Posts: 28,817
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    That was for those that didn't want the hot wings bro

    Steve 

    Caledon, ON

     

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  • Aviator
    Aviator Posts: 1,757
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    Frank's is not Indian.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Aviator
    Aviator Posts: 1,757
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    If any of ya'lls want a treat, come on over to my place or Cali"s.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    I figured it was for the wings, not the lamb.
    Flint, Michigan
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  • caliking
    caliking Posts: 18,731
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    Dude - that's an amazing spread! I've been looking at it for 10mins and drooling. Very nicely done.

    @Aviator‌ - I agree, that papad and beer were made for each other.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little Steven
    Little Steven Posts: 28,817
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    caliking said:
    Dude - that's an amazing spread! I've been looking at it for 10mins and drooling. Very nicely done. @Aviator‌ - I agree, that papad and beer were made for each other.
    That was the Kissan rub,ginger garlic paste and some cumin. I drained the curd and st it for a while.

    Steve 

    Caledon, ON

     

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  • Aviator
    Aviator Posts: 1,757
    edited November 2014
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    Little Steven said:
    caliking said:
    Dude - that's an amazing spread! I've been looking at it for 10mins and drooling. Very nicely done. @Aviator‌ - I agree, that papad and beer were made for each other.
    That was the Kissan rub,ginger garlic paste and some cumin. I drained the curd and st it for a while.

    Try a dab of mayonnaise next time and kudos on the hung yogurt. But its got to be one with or from an Indian store. The bugs are different. Greek wont cut it.
    :D

    I got the mayo thing from "El Mastero"

    :))

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • caliking
    caliking Posts: 18,731
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    @blind99 - I miss the Indian food in Chicago. The stuff in Houston is not as good.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
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    Aviator said:
        Try a dab of mayonnaise next time and kudos on the hung yogurt. But its got to be one with or from an Indian store. The bugs are different. Greek wont cut it.
    :D

    I got the mayo thing from "El Mastero"

    :))
    Hey, I've been adding mayo to my tandoori chicken marinade for the last 15yrs... way before the current BGE mayo trend!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Aviator
    Aviator Posts: 1,757
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    Insecurity, Cali? You is who I was talkin about. :))

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • hapster
    hapster Posts: 7,503
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    Nice spread!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Canugghead
    Canugghead Posts: 11,512
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    Crazy spread you got there Steven, the lamb look perfectly cooked.  Must be fun emptying that sink though  :D
    canuckland
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  • GreenWave36
    GreenWave36 Posts: 132
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    please send the recipe for the tandoori wings... we love indian food but havent yet made it on the Egg... thank you!
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  • NitsujNella
    NitsujNella Posts: 44
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    Yeah, i second the request for the recipe for the tandoori wings!
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  • caliking
    caliking Posts: 18,731
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    @Aviator - Oh oops. I thought you were referring to the master of mayo :) I didn't realize that folks actually remember things that I say!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • dldawes1
    dldawes1 Posts: 2,208
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    Can I come live with one of you !!!!!  I love Indian food. I only have a couple restaurants in Louisville, but my wife doesn't like it, so I don't get to go very often.  I've tried tandoori chicken and I've tried a couple of currys, but nothing ever turned out like I was expecting.

    Food looks great...my mouth is watering !!


    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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