Similar to Ulte Tave Ki Roti when rolled out, these are cooked in the Tandoor. After rolling, the roti is placed on the inside walls of the Tandoor and left to bake. Tandoori Rotis are usually a little more than double the thickness of normal Rotis.
The Tandoor is an upright cylinder with an outer sheath of metal and an inside made of a very thick layer of baked clay. Rotis made inside it are plastered to the inner walls. When roasting meats or cooking kebabs, the food is threaded on long metal skewers or Seekhs hence the name of the very popular kebab - Seekh Kebab.
When you are ready to cook, preheat your oven to 190 c / 375 f. Remove as much of the marinade from the meat as possible and cook the rabbit pieces on a rack for 40 minutes.
Long Finger (Bhindi), 500 grams of purified, lamb, cut into small pieces 500 grams of bone, 2 tbsp ghee, 1 tsp cumin seeds, cinnamon sticks 2 one-inch, black pepper, black cardamom 4 8-10, onions, sliced thin 2 medium bell pepper, halved 3-4, Ginger paste 1 tsp garlic paste 1 tsp salt to taste, turmeric powder 1 / 2 tsp, coriander powder 2 tsp, 2 tbsp oil, tomatoes, pureed 2, red chilli powder 1 tsp, garam masala powder 1 tablespoon fresh coriander, chopped 4 tablespoons.
Requirements: Ooty Carrot Big -2, Milkmaid-1 cup, Sugar-11/2 cup, Cardamom Powder- 1 teaspoon, Cashew nut and Dry grapes-10 pieces, check here Badam Essence-Little.
I normally used to make this sweet with white rice but stopped doing so after learning the plus points of brown rice. Though brown rice takes a longer time to cook and the texture is somewhat gooey, these are certainly no deterrent in my using these perfect goldmine of nutrients.
I have to admit that when I first started making ghee, I messed it up like any other beginner. It took time to get into the rhythm of cooking it. I was looking for a certain appearance and texture, and in the process ended up throwing away the brown ghee formation that rises to the top.