Ella Walter
Tandoori cooking is a style of Indian food named after the clay oven it is cooked in. Tandoori ovens are typically large clay pots that can be dug into the ground or built into an enclosure. The heat escapes through the top, and the ceramic sides reflect the heat, creating an intense cooking environment. To cook with a tandoori oven, you must first season the clay pot to prevent food from sticking and to strengthen the pot. This involves applying a mixture of mustard, jaggery, mustard oil, salt, and turmeric powder to the pot and slowly heating it over a low flame for about 100 hours. Once the pot is seasoned, you can cook various dishes such as meat, vegetables, and naan bread. Tandoori cooking is known for its high temperatures, often reaching 850 degrees Fahrenheit, which gives the food a distinct flavor.
Characteristics and Values of a Tandoori Cooking Pot
| Characteristics | Values |
|---|---|
| Type of Oven | Clay pot, terracotta, or flower pot |
| Temperature | 450-480°C (850°F) |
| Fuel | Charcoal or wood |
| Cooking Style | Radiant heat, hot air, convection, and smoking |
| Food | Meat, vegetables, paneer, fish, naan, kebabs |
| Marinade | Yogurt, spices, herbs |
| Pot Maintenance | Seasoning, curing, cleaning |
| Pot Preparation | Seal with a mixture of mustard, jaggery, mustard oil, salt, and turmeric powder |
| Pot Positioning | Stable, level surface, dug into the ground or built into an enclosure |
| Pot Size | Large drainage hole at the bottom, insulation with gravel |
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What You'll Learn
How to season a tandoori cooking pot
Seasoning a tandoori cooking pot is essential to enhance its durability and bring out the best flavours in your dishes. It is also important to season your tandoori pot to create a non-stick surface, preventing food from sticking to the pot and eventually burning.
Firstly, ensure your tandoori pot is clean and free from any dust or debris. Rinse it thoroughly with water and let it dry completely. It is important that the pot is completely cold before you start applying the seasoning mixture.
Next, prepare the curing mixture. In a large container, combine 1.5 litres of mustard oil, 1 kg of jaggery, 1 kg of spinach, 10 teaspoons of salt, and 10 teaspoons of turmeric powder. You can also add mustard and eggs to this mixture. Mix the ingredients well to create a thick paste.
Now, apply the curing mixture to the inside of the pot. Use a clean cloth or towel to rub the mixture onto the walls of the pot, ensuring the entire surface is covered evenly. Allow the mixture to absorb into the clay walls for about 30 minutes, before repeating the application two or three more times to create a thicker protective layer.
Finally, light the tandoori pot and keep the heat very low. The pot should be heated for about 100 hours on a low flame, helping the clay to gradually get used to the heat. During this period, you can use the pot for grilling skewers of vegetables, meat, fish, or paneer. Once the pot has cooled down, wipe the inside with a soft, damp cloth to remove any remaining seasoning mixture.
Your tandoori pot is now ready for regular cooking! Remember to re-season the pot every two to three months to maintain its non-stick properties and prevent cracks.
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How to cure a tandoori cooking pot
Tandoori cooking is a centuries-old tradition deeply rooted in the cultural heritage of India, and the process of curing and seasoning the pot has been passed down through generations. The natural materials used in the clay, combined with the curing process, give food a unique smoky flavour that modern metal ovens can't replicate.
When curing your tandoori cooking pot, it is important to remember that the clay needs to be sealed and treated, which will extend the life of your tandoori pot. Start with a cold pot and apply a seasoning mixture to the clay portion of the pot. Let the mixture absorb into the tandoor for 30 minutes, then repeat this step three more times. Light the tandoor on low heat for 48 hours. Once the tandoor has cooled, use a soft cloth to remove any remaining mixture. This process helps to seal the clay and prevent cracking.
It is also important to note that you should avoid rapid temperature changes with your tandoori pot. Don't place a hot pot in a cold environment or vice versa, as this can cause the clay to crack. Always handle the pot with gloves to protect your hands.
There are many different methods for curing a tandoori pot, and every chef has their own preferred technique. Some use only salted water, while others don't cure the pot at all. Some people apply a thick paste of oil and spices and let it dry for hours, but this may not be as effective as other methods because it doesn't allow the seasoning to penetrate the clay deeply.
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How to build a tandoori oven from flower pots
Tandoori cooking is a style of Indian cooking that uses a clay oven known as a tandoor. The spiced marinated meat cooked in a tandoor has an intense flavour and vibrant colour. The secret to tandoors is the very high temperatures achieved, which can reach 450°C (850°F) or even higher.
To build a tandoori oven from flower pots, you will need three terracotta clay pots of different sizes that can fit inside each other, with the largest pot serving as the outer shell of your oven. The hardest part of this build is finding the large outer pot, as they can be expensive and hard to come by. You will also need a pot stand, gravel, a grill to place inside the pot, charcoal, and insulation to fill the gap between the inner and outer pots.
- Place the first inner pot inside the larger outer pot.
- Take the second inner pot and cut off the bottom using an old saw or an angle grinder.
- Put the bottomless inner pot upside down on top of the first inner pot.
- Drill extra holes in the bottom of the first inner pot to improve airflow.
- Fill the gap between the inner and outer pots with insulation.
- Light your tandoori oven and adjust the airflow by raising it on bricks or using a cap.
- Start cooking! Remember that food cooks very quickly in a tandoor due to the high temperatures.
To prepare your tandoori oven for its first use, you should cure or condition it by applying a seasoning mixture to seal the clay and prevent food from sticking. This mixture can include ingredients like mustard, jaggery, mustard oil, salt, and turmeric powder. After applying the mixture and letting it soak in for about 30 minutes, slowly heat the oven at a very low temperature for about 100 hours.
Remember to always supervise your tandoori oven while in use and to have a fire extinguisher nearby. Enjoy experimenting with this unique and fun cooking method!
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How to clean a tandoori cooking pot
Allow the tandoori pot to cool down completely before attempting to clean it. Use a soft cloth or brush to remove any leftover food. Avoid using harsh cleaning agents, as they can damage the clay. Warm water is usually enough for regular cleaning. After cleaning, the pot should be dried thoroughly.
If you are using a tandoori oven, there will be a small hole at the bottom to let air in so the charcoal can burn. It is important to put a small dish or tray underneath to catch any burning embers or ash that may drop out. You can use a stick to guide the ash through the hole and onto the tray. Alternatively, you can use a brush to clean the inside of the oven.
To maintain your tandoori pot, it is important to re-season it regularly, especially before exposing it to high heat. Re-seasoning the pot every two to three months will help maintain its non-stick properties and keep it in good condition. Additionally, if you keep your tandoori pot outside, make sure to cover it to protect it from rain and direct sunlight, as moisture and temperature changes can weaken the clay over time.
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How to cook meat in a tandoori pot
Tandoori cooking involves marinated meat cooked over an intense fire in a tandoor, a clay oven. The meat is cooked in a smoky and extremely hot environment until done. The tandoor is usually dug into the ground or built into an enclosure, with heat escaping only through the top.
To cook meat in a tandoori pot, you'll first need to prepare the meat by marinating it. The marinade typically includes yogurt, which is perfect for marinating meat because of its natural acidity, thickness, and mild flavour. Combine the yogurt with spices such as ginger, garlic, coriander powder, cayenne pepper, and garam masala. You can also add ground annatto seeds or saffron for a yellow or red colour, respectively. Alternatively, use turmeric for a cheaper option. After combining the spices and yogurt, baste the mixture over the meat and let it sit for several hours to absorb the flavours.
Once the meat is marinated, you can start cooking. If using a tandoori pot, ensure it is properly seasoned to prevent the meat from sticking and to achieve the perfect char. To season the pot, prepare a mixture of mustard, jaggery, mustard oil, salt, and turmeric powder. Apply this mixture to the walls of the pot with a clean cloth, ensuring an even coating. Let the mixture soak into the clay for about 30 minutes, then repeat the application two to three more times for a thicker protective layer. After seasoning, light the tandoori pot, keeping the heat very low for about 100 hours. This gradual heating process helps the clay adjust to the heat and prevents cracking.
When the pot is ready, place the marinated meat on long metal skewers and hold them over the intense fire in the tandoori pot. Cook the meat until done, being careful not to burn it. Tandoori chicken, for example, is typically cooked for about 27 to 30 minutes, and you can check its doneness by inserting a meat thermometer into the thickest part, which should read 165°F to 170°F (75°C).
Additionally, you can infuse a smoky aroma into the meat by smoking it with a red-hot wood coal or cooking it over direct fire for a few minutes towards the end. After cooking, brush the meat with butter, mustard oil, or the drippings from the smoking process. Serve with sides such as cilantro chutney, mint chutney, turmeric rice, or cucumber raita.
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