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Tandoor Living

Phone: +61 409 168 361

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23.01.2022 Whole fish cooked in the tandoor. You can cook some great fish dishes in the tandoor using either the grill or the skewers. If you use the skewers, take care as when the fish cooks it will get soft and can come off! We always use a skewer stopper (see earlier post for details) to stop the fish sliding down. The picture below is of a Thai style snapper dish we made - it was seriously tasty!! See below for the recipe: The fish: We used snapper, but other fish varieties will... work fine. Cut 3-4 deep scores in each side of the fish. Prepare the fish marinade below and rub over the fish. Fish Marinade (enough for 2 baby snapper): Grind in a mortar & pestle: 1 red chilli, 1 clove garlic, 1.5 cm cube of fresh ginger, 1 table spoon chopped fresh coriander. Then grind this mixture with 1 table spoon fish sauce and 1 table spoon oil. Rub into fish and set aside to prepare Thai sauce. Thai Sauce (enough for 2 baby snapper): You will need, 3 golden shallots finely sliced, 3 garlic cloves finely sliced, half a medium red capsicum finely sliced length ways, 2 green long chillies finely sliced length ways, oil, coriander leaves for garnish and 3 table spoons of each of palm sugar, lime juice, fish sauce and chicken stock. Fry the shallots and garlic in about 3/4 cup of oil until they are golden in colour. Strain and set aside on paper towel - they should become crispy. In a pan gently fry capsicum and chilli in a little oil. Add sugar, lime juice, fish sauce and stock. Simmer until sugar has dissolved. Add half of the crispy shallot/garlic. Use the other half as a garnish. Set sauce aside and cook fish. Cooking the fish in the tandoor: Preheat the tandoor to a medium heat. If using skewers, try keep the skewer running down the backbone of the fish lengthways with the nose of the fish point down. You will probably need to use a skewer stopper or potato to stop the fish from sliding down the skewer as it cooks. You can also wire the tail of the fish to the skewer for extra support (see picture). Take CARE as the fish can fall off as it cooks if not skewered properly. Using the grill is straight forward and a little less tricky than the skewers. You can also use a fish cage (if you have one) and suspend it form the top of the tandoor using a skewer as a cross support member (this works a treat). Depending on its size, the fish will take only about 15-20 minutes or so to cook. Once cooked, arrange on a plate and pour over sauce and garnish with remaining crispy shallot/garlic mixture and coriander leaves. Enjoy! See more

21.01.2022 Whole chicken stuffed with onion, ginger, garlic and clove, marinated in a spiced yoghurt mixture, and then cooked on the grill in the tandoor for about 1 1/2 hours....very tasty indeed!!

21.01.2022 Is your tandoor looking a bit tarnished?? If so, we recommend using a product call AutoSol to bring it back to looking new. You can get it at most auto or hardware stores. It is typically sold for people polishing up their car, but it works an absolute treat polishing the tandoor as can bee seen from the partial polished tandoor lid in the picture below.

21.01.2022 Tips for making restaurant quality naan Perhaps the three most import factors to ensure you make great naan bread are (1) having the tandoor nice and HOT, (2) using a good dough recipe, and (3) allowing the dough to rest in the refrigerator at least overnight, if not for 18-24 hours. Further details on each of these points is outlined blow. (1) Using a HOT tandoor...Continue reading

20.01.2022 Tandoori chicken: To save some room in your fridge, try use a zip lock bag to store your chicken while it is marinading. If using chicken pieces with bone, put a few cuts into the meat down to the bone to help the marinade get in (it also speeds up the cooking process). If you can, try marinade the chicken at least over night, if not for 24 hours before you cook.

20.01.2022 Just found a great video (see below) on you tube of a UK family using the pizza kit we developed in their Puri tandoor - well done Stuart & family, the pizza looks delicious! As you know, the key to making great pizza is getting the crust right. To do this you need a hot and dry cooking environment (aka - using our pizza kit in a HOT tandoor oven) and a great pizza dough recipe. Anyone like to share their dough recipe?? http://youtu.be/kaDTXKpgKVw

20.01.2022 Quail cooked in the tandoor (part 2 of 2) The finished dish.... The cooked quail and potato on a bed of salad with an Asian style dressing. It was delicious!

20.01.2022 Tandoori style on the Murray River!! The Murray River is an iconic Australian river - the third longest navigable river in the world, after the Amazon and the Nile. We recently had the pleasure of cruising the Murray on a house boat and, as you do, we took our trusty SS1 tandoor along for the ride. We had perfect weather and perfect tandoori cuisine. As we fired up the tandoor we wondered if we may have in fact been the first people to cruise the Murray tandoori style!!??

19.01.2022 For a bit of fun, check out Gordon Ramsay trying to use a tandoor! http://youtu.be/bCF225x1vLU

18.01.2022 More naan bread tips!! Our post of 13 April provides some tips on making naan bread. Well, we now have a few more for you!! In our post of 13 April we indicated that most restaurants do not use yeast when making naan bread. While this in our experience is by in large true, we recently visited an Indian restaurant where the chefs do in fact use yeast, and the naan bread was very impressive!...Continue reading

18.01.2022 Now here is a new business idea - the naan bread stand! Although presented in Dutch, you will get the idea. These innovative guys have purchased 4 SS2 tandoors and are now roving the Netherlands selling naan breads from their portable naan bread stand. Think this idea could fly here is AUS! http://www.joeritandoeri.nl/

17.01.2022 16th pizza in the tandoor .... and counting!! The SS2 tandoor is living up to its expectations....just cooked the 16th pizza at NYE 2012 party. With the tandoor seriously hot , the pizzas are cooked in 4-5 minutes! We just keep cooking and they just keep eating!!!! Again happy NYE 2012!

15.01.2022 Happy festive season everyone! If you are entertaining over the holidays, dont forget your tandoor can be very useful as an extra oven. Here we cooked a rolled turkey breast in the tandoor and used the kitchen oven to cook the roast veggies. Cheers

15.01.2022 We have just noticed an error in naan dough recipe #2 from our post on May 4. The amount of milk should be 350 ml and NOT 400ml. The milk should also be luke warm. We have also now corrected that post as well.

14.01.2022 Marinated rack of pork ribs The tandoor cooks great ribs. Just marinate the ribs (over night if possible - search the web for a marinade recipe), skewer the ribs as shown in the picture, and cook in a low to medium temperature tandoor for about 20-30 minutes (or longer until the ribs develop that great colour). The tandoor should not be too hot as most rib marinades have sugar in them and this will cause to the ribs to char quickly. Baste the ribs a few times during cooking with extra marinade. Serve with some corn cobs and coleslaw...delicious!

14.01.2022 Versatile naan bread! Instead of using naan bread as an accompaniment - try use it as part of the main dish. Here the naan bread is used as a base for Mexican style toppings. Provided you manage to cook the naan so it is still nice and soft - this dish is super tasty. See our 22 June, 2013 post for our best naan dough recipe to date - we have made only 1 slight modification to this recipe since then, use 1.5 teaspoons of baking powder instead of the stated 1 teaspoon. Enjoy!

13.01.2022 Smokey charcoal tandoor fired ribs!! Marinade some ribs in your favourite mix and cook in the tandoor on a low-medium heat (dont cook in a hot tandoor as the marinades typically have quite a bit of sugar and this will char too quickly). As the ribs are cooked vertically you can cook quite a few at once. If the ribs are quite wide you can use 2 skewers to cook each rib rack - see the picture below. The ribs have a great smokey chargrilled and super tasty flavour.

12.01.2022 Slow roast peking style duck in the tandoor. You only want a medium to medium low temperature tandoor to cook the duck. You may want to line the grill with foil the first few times you try this as it will help prevent fat flare ups. Once you get the hang of the temperature required you can loose the foil. Alternatively, keep the foil lining to help control the chargrill flavour imparted to the duck - the less fat that hits the charcoal the less chargrilled flavour imparted to the duck!

11.01.2022 Quail cooked in the tandoor (part 1 of 2) 4 x quail on skewers ready to cook in the tandoor. We used cubes of potato as spacers and also to eat in the finished dish... (see post above).

10.01.2022 Hi Dale, welcome aboard! We are delighted that you are the 100th person to like us on Facebook. As this is a great milestone for us, and as you dont seem to be on our books as having purchased a tandoor, we are pleased to offer you a 20% discount on any one of our tandoors. Check out or website for more details (www.tandoorliving.com.au) and send us an email if your interested. Regards Tandoor Living

10.01.2022 Just found a simple but instructive video on cooking kebabs in the tandoor - check it out http://youtu.be/X-NWTlEzxZU

09.01.2022 Tandoori entree! Lamb cutlet, large prawn and chicken all marinated and then cooked in the tandoor. We prepared a sauce for the chicken as well.

08.01.2022 Hot tandoor: Here is a quick movie of lighting the tandoor to get it nice and hot for naan bread. The tandoor is a SS2 model and about 2.5 kg of charcoal was used. It took about 45 minutes to get to the end of the movie with the bottom vent door open and top lid off. The bottom vent door was then closed and the lid put on to slow the fire down and we just let it sit until we were ready to make the naan. There was enough heat in the tandoor to cook for hours!

08.01.2022 Here is a great quick video on cooking tandoori chicken using a tandoor oven.

08.01.2022 Just when you thought you had seen it all. Brett just posted this picture of his tandoori blue swimmer crab cooked in the SS2 tandoor. What a stunning photo - and I am sure it tasted every bit as good as it looked! Who said you cant teach an old dog new tricks - we cant wait to try this. Thanks for sharing Brett!

07.01.2022 Deluxe lamb cutlet recipe! Follow the recipe in the attached picture for a tandoori treat. Use lamb cutlets for the cut of lamb. The lamb is cooked first in the "boiling marinade", salted and then coated in the "batter marinade". Finally, the lamb is re-heated and given that charred tandoori flavour by cooking in a medium hot tandoor for about five minutes. You may wish to put some foil on the exposed bones as they can burn. ps. as we are at 299 facebook likes, if you know someone who might like this site, please pass on our details so we can reach 300! cheers

07.01.2022 Naan time again -same, same but different! In the pursuit of naan happiness, we have been tweaking some of the recipes outlined below. Our revised recipe below is perhaps one of the best we have done so far. The naan had great "chew", but was still nice and soft. We prepared the naan for eating in a different style by placing some great toppings (spinach leaves, sliced onion, shreds of beef, chilli, chilli sauce and yoghurt etc) on it. The naan was so soft we could eat the... dish with a knife and fork - you could also eat it taco style! For the naan you will need: 500g bakers or bread plain flour (not just standard plain flour) 0.5 teaspoon yeast 1 teaspoon of baking powder 1 teaspoon spoon sugar 1 tablespoon salt (10 g) 175 ml luke warm milk 175 ml luke warm water 1 tablespoon vegetable oil ghee or clarified butter + fresh garlic (for basting) Method: - Combine in a bowl salt, baking powder and flour. Sieve to combine well. - Combine the water, milk, sugar and yeast and then whisk with a fork to combine. - Add the liquid mixture to the flour mixture and blend with hands for a few minutes until it combines (it may be sticky! - dont add extra flour). - Add the oil and continue to mix for 10-15 minutes or so until the oil is absorbed into the dough and the dough becomes silky in texture (it may still be quite sticky - and that is ok). ( - If you have a bread machine, simply add the whisked water, milk, sugar, and yeast mixture to the mixing bowl, then the flour/salt/baking powder mixture. Mix on the dough setting for a few minutes and then add the oil once the ingredients have come together. You sometimes need to prod the mixture with a wooden spoon to help it mix and come together. Allow the dough to mix in the machine for the full cycle (typically 1.5 hours)) - Allow the dough to stand covered for about 4 hours. When it doubles in size, "punch" it down - this will happen a few times over 4 hours (if you use a bread machine, allow the dough to stand for about an extra 2.5 hours after the cycle has finished) - Place the dough in the refrigerator overnight, and preferably for 18-24 hours. - Make balls of dough that are about 80-100 g in size. Dust them with flour to help stop the stickiness. Cook in the tandoor as normal (HOT tandoor essential) - see other naan posts for more details. Enjoy!

06.01.2022 What can you do with a hot tandoor after a cook up? If you have just used the tandoor to make lunch, you will notice it stays hot for many hours after cooking. Why not make an easy dinner using that heat. Try wrapping some potatoes in foil and skewer them (see post below), or sit them on the tandoor grill (if you have one). The potatoes will cook in the tandoor over 1-2 hours depending on how hot the tandoor was to start with and the size of the potatoes. If you time it nicely, come dinner you can grab the cooked potatoes out of the tandoor and add your favourite toppings like those shown in the picture below (e.g. sour cream or yoghurt, salsa, cheese, chives etc). An easy and delicious dinner with no fuss!

05.01.2022 Roast pork in the tandoor - perfect again: The tandoor always seems to to produce the best roast pork we have ever made! The crackling is pretty much perfect all over and the meet moist and tender. Here we rubbed the inside of the pork with a paste made from fresh sage leaves, garlic and fennel seed. The outer skin side was slit with a sharp knife all over and rubbed with coarse salt. Cook in a medium hot tandoor.

04.01.2022 Steak cooked in the tandoor - is it any good? We have always considered cooking steak to be the domain of the traditional gas BBQ - not the tandoor. However, we doubt we will cook another steak on the BBQ again having just cooked some scotch fillet steak in the tandoor. The tandoor was preheated using charcoal to medium hot and the grill was then lowered in. The scotch fillet was cut thick (60-70mm), basted with some olive oil, sprinkled on both sides with some sea salt (Ma...ldon) and left stand on the bench for about an hour to come to room temperature. It was then placed on the grill and turned a few times and cooked to medium. The cooking process did produce some smoke and a bit of fire flashing, but that is what you need to impart the flavour to the meat. The chargrilled flavour of the meat was simply stunning!! As time goes by, the gas BBQ is becoming more of a dust collector. See more

03.01.2022 Prawn pizza cooked in the tandoor.

03.01.2022 Tandoori cauliflower - for something different!

03.01.2022 New Gyros / Doner kebab kit for the tandoor We are just finalising the design of a new tandoor accessory - the Doner kebab kit. The picture below shows the kit and how we cooked just over 3.5 kg of marinated lamb, Doner kebab style. The lamb cooked quicker than using a traditional spit roast set up, and carving off the outer "crispy tasty bits" was very easy. After a carve, the lamb went back into the tandoor to develop more outer "crispy tasty bits", and with the high he...at of the tandoor it only took about 5 minutes until we were ready to carve again! You can easily make enough souvlakis to feed 20 adults using the 3.5 kg of lamb!! The new kit made the job so easy and the lamb had that quality kebab shop flavour. Let us know what you think of the new kit. Contact us by email ([email protected]) if you might be interested in buying one. See more

03.01.2022 Ever burnt your forearm on the mouth of the tandoor while slapping a naan bread? Kitchen oven mitts are typically not long enough to protect this part of your arm and they also often burn on touching the hot clay pot. I have found leather welders gloves purchased from the hardware store are fantastic! The ones in the picture only cost about $10 purchased from Bunnings Warehouse.

02.01.2022 Chargrilled roast rack of lamb cooked in the tandoor - delicious!!

02.01.2022 Pizza cooked in the tandoor - it tasted as good as it looks!

01.01.2022 Tripple stack pizza in the tandoor!! We are just finalising the design of our new pizza kit - this time it cooks 3 pizzas at a time!! For those of you who have our standard SS2 pizza kit, we have designed the new kit so that you can easily upgrade it to the 3-stack design. We hope to have the new kit (or upgrade kit) available in a month or so. The 3-stack pizza kit design now makes the SS2 tandoor quite a serious pizza oven!! p.s. thanks Margie for the inspiration.