So I decided to make Tandoori chicken for dinner tonight. I remember
Yeeman telling me very early on (before I had even started PCP), that Tandoori was one of the foods they discovered making which was both PCP compliant AND tasty. So I looked up this
recipe online which was one of the first hits on google and had a 5 star rating. Surefire bet!
Pictured above is my okra and grilled egg plants with some leftover Hainan Chicken, and my "Tandoori Chicken". I was kinda surprised I gotta admit. It smells like tandoori; it tastes like tandoori; but it sure as anything doesn't LOOK like tandoori (or the tandoori that I was used to), and I couldn't find any ingredients on the list which I could work out would make it look orange like the tandoori I'm used to.
A quick google for me discovered: "What gives tandoori chicken its distinctive reddish-orange color? red food coloring!". Traditionally this may have been caused by annatto seeds, but this was not one of the ingredients on my recipes...
Oh well, good to have another useless fact up my sleeve, along with some other of my random googles this week, such as finding out that white and brown eggs have the same nutritional content (WOW!).
Excited about tomorrow morning. It is my last day of unemployment (start work on Thursday boohoo..), but also I have been keeping this starter for sourdough for the past few days, and have finally been able to create a sponge to try making my own wholemeal sourdough!
Here's a lil peek of what it looks like so far! I've been keeping it in a plastic container, as I read online that this is a good way of letting things rise too, which seems to make sense, and with the container, I can put dought straight on, as well as tins like this. Neat! It's been sitting for almost 24 hours to proof and I finally get to bake it tomorrow morning for breakfast. Smells sour... YAY! Can't wait!
Nice! you are becoming quite the chef...
ReplyDeleteEnjoy your last day off tomorrow!
Yes, you are becoming quite the chef and a healthy one at that!
ReplyDeleteTandoori --- a new term for me.
Chickens --- people think the brown are better, but you are right -- there is NOT a difference. We used to have a small chicken farm (only 75) so learned a lot about chickens (broilers and hens). There is nothing better then a fresh laid egg for breakfast...simply the best. The yolks are so yellow and stand up so high...simply delicious. They are also lower in cholesterol then your commercially bought eggs --- has to do with the lecithin.
Ohhhh I wish I could try a piece of your bread! Sour Dough is my FAV!
ReplyDeletehow nice to live in your household? Freshly prepared Tandoori Chicken and home made wholemeal sourdough bread - Greenie you're a lucky lady ! Enjoy ;-)
ReplyDeleteThe alkalines in sourdough mean it takes your stomach a long time to digest it, which is a GOOD thing, it means your energy levels will be very smooth and consistent after a serving. Great work!
ReplyDeletehehe... thanks for the comments guys. Yup we just baked and tried the sourdough this morning. It had been sitting for more than 24 hours before baking, and turned out SUPER sour, but very verrry nice! I also read somethings online of how to get a nice crust in a commercial oven, spraying it with mist of water before cooking for good humidity. Awesome chewy crusty with strong sour flavour. Wish you could all try it!
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