Tandoori wings, lamb, jeera rice, pappadums and raita

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 looked that up

Little Steven

GreenWave36 said:

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

I used a boxed masala on these. I rubbed with the masala, ginger garlic paste and cumin. The next day I added some drained Indian yoghurt (curd) and mixed it in and let it sit another day. Grilled hot, raised indirect and pulled out the platesetter for the last few minutes.

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caliking

That stuff is low in salt too, so a pretty good rub IMO.

 Not available in the US though... unless you know any moose-cookers from up North Thanks again LS and @Canugghead.

Little Steven

caliking said:

That stuff is low in salt too, so a pretty good rub IMO.

 Not available in the US though... unless you know any moose-cookers from up North Thanks again LS and @Canugghead.

I'll bring you a big bottle in March.

caliking

That's not where I was going with the comment, but I'll take it! Your kindness far exceeds your height, sir.

Little Steven

Aw that's OK. Gary paid me for the big bottle and I pocketed the extra.

Canugghead

Little Steven said:

Aw that's OK. Gary paid me for the big bottle and I pocketed the extra.

I thought we were more than even Steven when you swiped my Indian sausages and tandoori chicken for dinner  )

Canugghead

Little Steven said:

GreenWave36 said:

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

I used a boxed masala on these. I rubbed with the masala, ginger garlic paste and cumin. The next day I added some drained Indian yoghurt (curd) and mixed it in and let it sit another day. Grilled hot, raised indirect and pulled out the platesetter for the last few minutes.

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Actually they come in three variations, the other two are seldom found in most retailers because it's easier for them to stock just the original version (shown in middle).  The no msg, no artificial colour ones are mainly for restaurant and food manufacturers who want to make such claims in their menu and labelling.  There are subtle differences in taste/aroma between them, I still prefer the original but for the eggfest crowd I blend it with the no artificial colour one to tone down the redness.

caliking

I'm planning on trying the tikka masala you guys gave me on pork chops that I found while freezer diving.

Aviator

I think we need to organize a group buy.