taking high-heat tandoor techniques to the backyard grill - charcoal and gas grills
In the United States, summer barbecues usually mean going to the backyard and throwing some hot dogs, burgers, and maybe vegetable kebabs on the fire.
But in India and Pakistan, which lasted seven months in the summer, the complexity of barbecue technology has reached a new level.
First of all, forget the debate about the gas and charcoal grill.
Many chefs in the Indian subcontinent use the tandoor oven they use from the Middle East, and chef and writer Madhur Jaffrey says he is the authority of taste and technology in the region.
Initially, all tandoors were clay and kept outdoors.
They can reach 750 to 900 degrees when heated.
"You have to get used to putting your hands in," Jaffrey told Robert Siegel . ".
"This is a complete technology. . .
Generation after generation learn how to do it.
"Interestingly, tandoors are relatively new to Indian cooking, and she said that tandoors did not enter the mainstream until after India was split and Pakistan formed in 1947.
Indian refugees who fled from Pakistan brought little Tando.
She said: "Until then, the whole of India has not heard of Tando . "
But now they are everywhere.
Giafri says cooking at such a high temperature has a magical effect on food, especially meat like chicken.
"The juice is sealed and the spices go straight into the chicken and then it is cooked quickly and very tender," she said . ".
Unfortunately, it's not easy to install a tandoor oven in your own US backyard.
Regular maintenance is required even if it is cheap, including rubbing on new clay.
But you can still adjust the same recipe for the gas or charcoal grill.
One of Jaffrey's favorite recipes is the Chappali kebab.
"It's like a burger," she said . " It is filled with chopped coriander and cumin, tomatoes, green peppers and onions.
"They are absolutely delicious," she said . "
Don't forget the baked potatoes on the side.
Jaffrey cooked a few and then coated them with a mixture of coriander, chili powder, ginger powder and cumin.
"The spices on the grill are all brown.
But they have cooked, so the spices will not burn . "
"It's so beautiful.
"This article is part of Global Grill, a summer series where barbecue food from all over the world is considered smoke-flavored.
Editor's note: Jaffrey shared this recipe for use without a tandoor oven.
Chappali kebabs is popular in most parts of Pakistan, but originated near the Afghan border, it is a shallow beef pie.
Fried with fat on the tail of the sheep.
If you can imagine a juicy, spicy burger cooked with roast beef feces, you get an overall idea: delicious in terms of health, but delicious.
So over the years I came up with my own version of the Turkish kebabs.
You can fry in a pan or cook on a grill like a burger.
Make 1 pound turkey with 6 cakes and 2 tablespoons of original yogurt (
Preferably a mixture of light and dark meat)
3/4 teaspoon of salt, or taste 1 tablespoon of coriander seeds and 1 teaspoon of cumin seeds, lightly crush in mortar, or place between foil, chopped fresh mint1/2 teaspoon crushed red pepper flkes1 teaspoon chopped peeled fresh canola oil with rolling pin1/4 cups place the yogurt in a small sieve and drain it from the cup.
It's OK in 10 minutes, but it won't hurt if it takes a long time.
Put all the ingredients outside of the discharged yogurt and oil removal into a bowl and stir well.
Cover and refrigerate for at least 1 hour or up to 24 hours so the taste blends.
Divide the meat into six parts to form a ball.
Flatten the ball to make 3 1/2inch clean-edged patties.
Pour the oil into a large frying pan and inhigh heat.
When hot, place as many patties as you can and it's easy to put them in, fry each side for 1 minute or less, or until brown.
Reduce the heat to medium and low and continue cooking the meatloaf, turning frequently until the juice is clear when the meatloaf is pressed.
Do all the pies in this way and provide heat.
Make recipes at home with Madhur Jaffrey.
Madhur Jaffrey Copyright 2010.
Released by Knopf.