Ovens have been found in India since 3000 BC.
Although the oven is said to have been invented by Central Asia, Iran, or Afghanistan, the small clay stoves found during excavations at Mohenjo-Daro confirm that they bear a striking resemblance to modern-day ovens. The oven has existed in India since time immemorial. In a Persian text, the range is said to have been discovered 6,000 years ago. The short range is not the property of one country but is part of the history of many countries and is found in one form or another in every part of the world. Barkha Bihar came, and brought a shower of juice cooling in the oven is an amazing experience. Baked bread and kebabs have their own flavor. At first, the oven was used only for making bread, but gradually the work of the oven increased and it was used to make delicious meat, chicken, and fish kebabs as well as vegetables in different ways.
The faint smell of smoke is the lifeblood of these foods. The surface of cooked food is red and crispy but the inside is very soft and smooth. In addition, the mild aroma of spices on them is appetizing.
It is said that the Mughal emperor Jahangir used to carry his oven with him. That is, there were portable ovens in those days. Animals hunted by the Mughal emperors were cooked in underground ovens. Earthenware ovens of the time can hardly be seen in the villages of Rajasthan, otherwise, clay ovens are now in vogue everywhere, while modern types of electric and gas ovens are also very popular in modern times. During the reign of the Delhi Empire in India, Amir Khusrau mentions roti nan tandoori made in tandoor while tandoor is also mentioned in the Akbari constitution. In the middle of the 16th century, Guru Nanak founded the Sikh religion and developed the Sanjha Chola, the standard stove, to eradicate caste and caste distinctions. Sanjha Chola used to take place in every neighborhood where people used to gather and make their own bread and increase their interaction. In fact, Sanjay Chola was a message of unity. The British were not fond of tandoori food but after the independence of India, the refugees from Punjab gave Delhi a new gift of tandoori food which is famous all over the world. Kundan Lal Gujral from Peshawar started a restaurant called Moti Mahal in the Darya Ganj area of Delhi where only tandoori food was prepared and the tandoori chicken was his specialty.
His grandson told an interesting story about the origin of the tandoori chicken during a meeting. Before the partition of India, Kundan Lal worked as a cook in a small restaurant in Peshawar. One day, at the owner's request, a new type of chicken was prepared which was baked in an oven with light spices and without oil it was extremely delicious and this dish was added to the list of restaurant dishes under the name of Tandoori chicken. After the partition of India, Kundan Lal came to Delhi with his family. After spending a few days in a refugee camp, he managed to get a small place in the Darya Ganj area where he opened a restaurant called Moti Mahal and so on. Tandoori cuisine was founded in Delhi. Within a few days, the tandoori rooster of Moti Mahal gained such a reputation that it became a craze of every characteristic and common Moti Mahal. Jawaharlal Nehru, Shastri Ji, Indira Gandhi, and Rajiv Gandhi will be a person in the political arena who has not turned to Moti Mahal.
Tandoori chicken cooking recipe
Chicken - 600 or 700 grams (skinned), (1) Lemon juice, one and a half tablespoons, crushed red pepper, one teaspoon, salt, one teaspoon.(2) Half a cup of yogurt, one tablespoon of crushed garlic, one tablespoon of ginger, half a teaspoon of black salt, and one teaspoon of hot spices. Kasuri fenugreek half a teaspoon,Wash the chicken thoroughly and wipe it with a clean cloth, then rub the chicken's chest and thigh with a sharp knife. First, mix the number one spices and mix well on the chicken then after one hour mix the number two spices and apply them well to the chicken. Leave the chicken in these spices for three hours so that the spices are well absorbed in them. Now put the chicken in a long skewer and cook in the oven for five to six minutes. The oven should be neither too hot nor too cold. The heat should be moderate. While frying, apply oil to the chicken, otherwise the chicken will remain dry.
When the chicken is ready, enjoy the delicious tandoori chicken in winter.
No comments:
Post a Comment