Tandoori wings, lamb, jeera rice, pappadums and raita

Little Steven

jls9595

wow, which is the pappadums? 

Little Steven

The fried thin breads in the back.They are normally eaten with the pickle course. Back me up on this Cali

DMW

Nice!

theyolksonyou

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.

Eggcelsior

This is great!

Aviator

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. 

Little Steven

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

Aviator

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.

henapple

Do you even know what you're cooking?

Aviator

But an excellent spread, LS. I am proud of you. You brought it all together really well and the presentation!!!

Little Steven

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.

Little Steven

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

blind99

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!

Fred19Flintstone

That lamb looks amazing!  Love the Franks Hot Sauce.

Little Steven

That was for those that didn't want the hot wings bro

Aviator

Frank's is not Indian.

Aviator

If any of ya'lls want a treat, come on over to my place or Cali"s.

Fred19Flintstone

I figured it was for the wings, not the lamb.

caliking

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.

Little Steven

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.

Aviator

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.

I got the mayo thing from "El Mastero"

)

caliking

@blind99 - I miss the Indian food in Chicago. The stuff in Houston is not as good.

caliking

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.

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!

Aviator

Insecurity, Cali? You is who I was talkin about. )

hapster

Nice spread!

Canugghead

Crazy spread you got there Steven, the lamb look perfectly cooked.  Must be fun emptying that sink though 

GreenWave36

please send the recipe for the tandoori wings... we love indian food but havent yet made it on the Egg... thank you!

NitsujNella

Yeah, i second the request for the recipe for the tandoori wings!

caliking

@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!

dldawes1

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 !!