Tandoori aloo | Tandoori Potato tikkas in Toaster Oven using Prestige POTG 20RC OTG скачать в хорошем качестве

Tandoori aloo | Tandoori Potato tikkas in Toaster Oven using Prestige POTG 20RC OTG

Kitchen Products & Utensils https://www.amazon.in/shop/sciencesir Baking and Cooking Parchment: https://amzn.to/2Y7lH5n Silicone Steel Spatula : https://amzn.to/2uYYU0N Measuring Cups and Spoon Set : https://amzn.to/2Yz3ZYP Kilner Preserve Vintage Glass Jar: https://amzn.to/2qX7LxX Microwave Tawa : https://amzn.to/2YxvIbY Equipments & etc: Camera: Sony a7 III - https://amzn.to/2MflaZf Canon 80D - https://amzn.to/2MhkaUl Nikon D750 - https://amzn.to/2oZ7zwV Lens: Sigma 35mm f/1.4 - https://amzn.to/30MTgZB Canon 50mm f/1.8 - https://amzn.to/2Mks5QC Nikon 105mm micro - https://amzn.to/31QZ9qe Lens filter: Kodak Variable 72mm ND Filter - https://amzn.to/35axIJQ Tripod: Digitek dtr 510vd - https://amzn.to/2AO7aAl Vanguard Alta Pro 2+ 263AB - https://amzn.to/31QQy6S Mic: Zoom H1n - https://amzn.to/2OnjZcT Monitor: Lilliput - https://amzn.to/2AObL5m Edit: Adobe Premiere Pro CC -------------------------------------------------------------------- Ingredients 4-6 medium sized potatoes For Marination: 1/2 Cup Thick Plain Yogurt 1/4 tsp ajwain 1 tbsp Coriander powder 1 tsp cumin powder 1 tbsp red chilli powder 1/2 tbsp garam masala powder 1 (1/2) tsp salt 1 tsp chaat masala 1 tsp Kasuri Methi 1 tbsp Fresh Ginger Paste 1 tbsp Fresh Garlic Paste 2 tbsp mustard oil (or vegetable Oil) 2 tbsp lime juice For Tandoori Curd Mint Chutney: 1 cup Fresh Mint leaves 1/2 medium sized onion 1/2 cup Hung Curd (yogurt) 1 no. Green chilli 1 small Clove of garlic 1/2 tsp Red chili powder 1/2 tsp Amchur Powder (Mango Powder) Salt to taste Instructions: Step 1: Make a fine paste with Thick Plain Yogurt, ajwain, vegetable oil, garlic, coriander, Kasuri Methi, chaat masala, ginger, red chilli powder, cumin powder, garam masala, lime juice, and salt. Step 2: Mix well all the ingredients for the marinade. Steamed 4-6 medium sized potatoes & peel off their skins Step 3: Gently rub the marinade over the steamed potatoes and marinate for an hour or even overnight. Step 4: To make tandoori curd mint chutney, assemble all the ingredients. Grind them in a mixer to a smooth paste. Step 5: Pre-heat the oven to 200 degree Celsius with power on both rods for 10 minutes. Line a baking tray with a silicone baking mat or foil for easy cleanup. Brush some cooking oil over the mat to avoid the potatoes getting stick. Take wooden skewers and skew veggies and potatoes to it, place the skewers on the the oiled mat or foil. Step 6: Cook for 30-35 minutes on the middle rack. After 20 mins turn the potato pieces & cook for 10 more minutes. Baste once or twice during cooking. Serve hot with Tandoori Curd Mint Chutney & enjoy! ----------------------------------------------------------- NOTE: There is a separate video on " How to make Tandoori curd Mint Chutney " Link :    • Tandoori Curd - Mint Chutney | Mint Yogurt...   ----------------------------------------------------------- Facebook :   / sciencesir2010   For utensils and other products: Instagram :   / sciencesir2010   ----------------------------------------------------------- Music : If You Close Your Eyes Im Still With You by Late Night Feeler Source : YouTube Creator License : free to use