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Blog, Recipes
Most popular Tandoors are back in stock!
We have finally received our most popular, and therefore sold out items! Tandoor Aladdin, Tandoor Ataman and ALL others are in stock now and ready to ship.
While you are trying to decide, please check out the “unboxing” video from Russia.
This is our best seller – Tandoor Ataman in all of it’s glory. We’ve added English subtitles to it and waiting for video owner to approve those, but the unboxing part would be clear without translation. Enjoy and WARNING: DO NOT WATCH WHEN HUNGRY! Consider yourself warned.
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Blog, Recipes
Naan Pad
As far as the “Naan Pad” or “Gadhi” they can be made in about 2 minutes with just 4 cloths, one of which should be square. We will add pictures to this post to make it easier to understand. Take the square cloth and place it on a flat surface. Place the remainder cloths in the middle of the square one just folded into quarters and placed on top of each other. I didn’t have a square towel on hand, so I folded in a side of the red towel to make it a square. Bring two opposite corners of the square towel together and tie firmly. Repeat with opposite two corners. That’s it! Be sure to spray the surface of this Naan Pad with water so that it is slightly moist and won’t stick to the naan. Also to make sure you use a cloth that is 100% natural material like cotton to prevent any colour or chemical transfer to your food. Naan takes some practice, so don’t be discouraged when a few fall into the fire. Just be sure to make lots of dough, and keep practicing!
Recipes
Raita (Yogurt Sauce)
Recipe Ingredients Mix ingredients together and serve! Perfect to eat with Naan as an appetizer or as an accompaniment with Tandoor roasted meat. 1 Cup Yogurt (higher the fat % the better!) ¼ Cup finely diced cucumber ½ tsp salt (or to taste) ½ tsp roasted ground cumin 1 Tbsp finely diced shallot few leaves finely sliced mint or cilantro
Recipes
Fresh Pizza Sauce
Recipe Ingredients Heat olive oil in pot to medium heat. Add onion and mushroom and stir occasionally until browned (about 10 mins). The more colour you have at this step, the deeper the flavour will be in your sauce. Add roughly chopped garlic and chillies and sauté for a few more minutes until cooked and softened. Add can of Diced Tomato and use liquid to deglaze pot. Once nothing is left stuck to the bottom of the pot, use hand blender or food processor to puree mixture and put back over heat. Add balsamic, honey, basil, oregano and paprika. Bring to boil and simmer for 5 mins. Add Salt and pepper to taste. Always feel free to experiment with herbs, or even the types and amounts of vegetables in the sauce. There’s no wrong way to do this, but many different ways to make it taste amazing. 1 Tbsp Olive Oil 1 Large Roughly Diced Onion ½ lb Sliced Mushrooms 1 med Roughly Chopped Serrano Chilli (can change to spicy pepper of choice) 2 Chopped Garlic Cloves 1 Large Can Diced Tomato 2 Tbsp Balsamic Vinegar 1 ½ tsp Honey ½ tsp Dried Basil ¼ tsp Dried Oregano ½ tsp Smokey Paprika to taste Salt to taste Freshly ground black pepper.
Recipes
Russian Shashlik
Recipe Ingredients Mix all of the above in a large bowl, using gloves. Once thoroughly mixed, place in fridge for about 12 hours. Keep in mind that the onion is for marinating only, and will not be consumed. Once marinated, remove from fridge and skewer, discarding onions. Place in hot Tandoor and patiently await your reward (check after 10 minutes if it’s ready). Serve with Naan, Raita or Rice Pilaf. 5 lbs Pork Loin or Neck meat, OR Lamb Leg, shoulder or loin OR Beef inside round. cut into 1.5” cubes 3-4 Large White Onions Blended or finely diced 1 tsp Ground Black Pepper 1 tsp Garlic Powder 1 tsp Roasted ground coriander 1 tsp Freshly minced chili (choose your favorite spice level) 1 tsp salt
Recipes
Rustic Italian Pizza
Recipe Ingredients Using either a mixer or by hand, mix salt, yeast and flour until well blended. Slowly add cold water and continue to mix. If by hand, knead for 10 – 15 mins. If using mixer, knead with hook on low speed for 8 mins. Dough should be slightly sticky but well formed. If too sticky or too dry, add flour or water to adjust. Cut into 6 or 7 pieces for 10 inch rounds, or adjust depending on what size pizzas you will be making. Set on oiled baking sheet and drizzel with oil. Then cover with plastic wrap and place in room temperature area (cold oven is ideal) for two hours.While your dough is resting, prepare your toppings and heat your tandoor. Also be sure to heat your baking stones by placing them on the three tier rack and lowering them into the tandoor when the fire starts to die down. Be sure to heat them for around 15 mins to ensure they have absorbed enough heat.When dough has risen for 2 hours, take one piece and spread into a rough round shape using your hands. Alternatively you can use a rolling pin. Top with your favorite toppings. I personally love fresh tomatoes, olives, mozzarella, parmesan, and fresh basil to finish after it’s cooked. Repeat for as many pizzas you wish to do at a time. Our 3 tier rack will cook 3 pizzas at the same time Remove 3 tier rack with stones from tandoor, and place on top of a heat resistant surface. Make sure the surface is flat so that your stones do not fall. Using a pizza peel, place your pizzas on the stones and then lower them into your hot tandoor. Cover and wait approximately 8 – 10 mins. Remove rack from tandoor and remove pizzas with pizza peel. Serve immediately! * Recipe courtesy of Florentina from https://ciaoflorentina.com 5 cups Bread Flour (extra for dusting) 1 ½ tsp Active Dry Yeast 1 ½ tsp Sea Salt 2 ¼ cups Cold Water 1 Tbsp Extra Virgin Olive Oil Additional ingredients for toppings.
I have always dreamt of owning a tandoori but living in a small floating home and having limited space it was not to be. One day when I was browsing Facebook I saw an add for Luxury Tandoors, I knew immediately I wanted one of these very attractive ovens. I contacted Aleksey and arranged a viewing and he assisted me with choosing the model and tools that suited my needs.
Aleksey personally delivered, unpacked and set the tandoori on the boat deck of my floating home. My first cooking experience was for a party of about 50 people, no pressure at all.
The oven works as advertised and the food is outstanding! Made stuffed naan last weekend and it was as good as any that I have experienced during my travels in India.
The whole purchase, service and the oven are outstanding, don't delay order one today. Must fly as need to chop wood for tomorrow's tandoori treats: Lamb stuffed Naan. Namaste.
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