Tandoori dishes are without doubt, very famous in the North of India. It’s a tall cylindrical clay oven, fired by charcoal. Tandoori dishes are considered to be fat free or with less fat. They are crisp, easily digested and tasty. Tandoori dishes are used for entrée e.g  Chicken Tikkas. Chicken Seekh Kababs etc and different curries with Tandoori items. The secret of tasty tandoori dishes lies in the preparation of a good marinade and the soaking of the chicken, fish etc. They should be soaked for sometime (2 hrs to 3 hrs).  The tandoori chicken usually is soaked in a marinade and is cooked in a Tandoor. Since everyone does not have a Tandoor, the below mentioned recipes could be prepared in an oven, but an even temperature should be maintained.
 
TANDOORI CHICKEN   

Ingredients: Chicken 600gms . Lime juice as required. Salt to taste.  Melted Butter 50 gmns. Marinade yoghurt 200 gmns. Ginger Paste 15 gmns. Garlic paste 15 gmns. Cumin powder 5 gmns. Garam Masala 3 gmns. Orange colour a few drops.

Method: Remove the skin of the chicken and make deep incisions. 3 on the breast and 3 on each thigh. 3  on each drum stick. Rub the lime juice and salt on the chicken evenly and keep aside for 15 mins. Place in a tray and put in the oven and roast it till the chicken is cooked. Remove from the oven and place the chicken on a serving plate. Garnish with  slices of onions, tomatoes and lime slices.
 
CHICKEN TIKKAS 
 
Ingredients: Chicken legs 500 to 600 gmns. Salt  to taste, butter for basting. Marination Yoghurt 100 gmns. Ginger paste (40 gmns) garlic paste 40 gmns. Cumin powder 2 gmns,  grated nutmeg 5 gmns. Cardamom powder 6 to 8 nos. Red chilli powder 3 gmns. Turmeric 3 gmns. Lemon juice 60 ml.

Method: Clean, remove and debone the chicken thighs. Cut each leg into 4 pieces. For marination, whisk yoghurt in a bowl, mix all the remaining ingredients and mix well. Soak the chicken pieces with this mixture. Keep aside for 3 to 4 hrs. Skewer the marinaded tikkas, place the skewers and place in an oven at 350 degree F and keep a tray underneath to collect the drippings. Roast in the oven and turning the skewers and applying melted butter from time to time.  Cook till tender. Remove from skewers, brush with melted butter.
 
COCONUT  KABABS 
 
Ingredients:  Boiled potatoes peel, mash (500 gmns). Coconut grated 2 cups.  Green chillies 4 nos. Ginger 1 inch piece. Onions 2 small nos. Curry leaves a few. Medium Tomatoes 1 no. (chopped).  Eggs 2 nos (beaten).  Oil  to fry. Breadcrumbs 1 cup. Turmeric pwd a little. Coriander leaves (chopped).  Salt to taste. Cumin pwd 1/2 tspn.

Method: Grind coconut, ginger, chillies, onions, coriander leaves,and curry leaves chopped  coarsely without adding water. Add turmeric pwd. Tomato and cumin powder. Mix potatoes into smooth mixture and mix the ground mixture and form round kababs, dip in eggs, roll in crumbs and deep fry to a golden colour. Drain and serve hot. 
 
MIXED VEGIE  BHAJEE
 
Ingredients:  Vegetable packet 300 gmns. (Mixed frozen). Tomato paste 2 tblspns.  Salt to taste.  1 small spoon of Mayur Pickle pwd.  Ghee 1 tablespoon. Chilli pwd a little.

Method: Heat ghee, add the pickle  powder, stir fry, add the vegetables from the packet and mix well.  Add salt and tomato paste, mix well and cook for a very short time. Add a little water.  Stir and cook for a short time till the vegetables are cooked.