This is a follow-up to the previous post on Tandoori Chicken. In case I didn’t convince you to try that luscious tandoori chicken, I wanted to show you just how versatile that magnificent tandoori marinade is!
See Tandoori Marinade recipe at http://daringgourmet.com/2013/01/10/tandoori-chicken/
I had deliberately reserved some of the marinade for the purpose of doing some further experimenting. Featured in these pictures are just three additional ways you can use the tandoori marinade: Tandoori Fried Mushrooms with Dipping Sauce, Tandoori Tofu, and Tandoori Roasted Potatoes. Oh, and one additional veggie side dish at the very bottom of the page.
Tandoori Tofu
I wanted to try a vegetarian substitute for the chicken. Tofu seemed a natural choice, plus I happened to have a package of it already in my fridge. For you vegetarians out there (or those of you who like tofu and want to cut back on meat), you are going to love these!
Cut extra firm tofu into “steaks,” about 1/2 inch thick (quantity of steaks according to preference). Using a fork, make several piercings around each tofu steak. Generously spread the tofu with Tandoori marinade. Place the tofu steaks in a nonreactive container, cover, and refrigerate for at least 2 hours, preferably 4-6.
Preheat the oven to 500 degrees F. Lay some foil on a baking sheet, spray with vegetable oil, and spread out the tofu steaks. Drizzle the tofu steaks with olive oil. Bake for 15-18 minutes, or until the steaks are lightly charred around the edges.
More Ideas: Cut the tofu in 1 inch squares and thread on skewers (pre-soak them in water for at least 15 minutes) along with chunks of onion and tomatoes. Follow the same roasting instructions, but generously brush the onions and tomatoes with oil before putting them in the oven to prevent burning.
Tandoori Roasted Potatoes
Preheat the oven to 425 degrees F.
Peel and cut the potatoes into 1 to 1 1/2 inch chunks (the quantity according to your preference). Place the potatoes in a nonreactive bowl and coat generously with the tandoori marinade. Place a sheet of foil on a baking sheet and generously spray with vegetable oil. Spread the potatoes out on the baking sheet. Bake for 10 minutes, until the coating is set, and generously spray with vegetable oil to prevent burning. Bake for another 20-25 minutes or until the potatoes are soft when pierced with a fork.
Tandoori Fried Mushrooms With Yogurt Dipping Sauce
- ½ cup flour
- 1 teaspoon baking powder
- ¼ cup water
- ⅓ cup tandoori marinade (for recipe see http://daringgourmet.com/2013/01/10/tandoori-chicken/) For vegans, substitute yogurt with vegan yogurt.
- ½ cup plain fine bread crumbs
- 8 oz small white button mushrooms, brushed clean
- Dipping Sauce
- ½ cup plain yogurt (vegans: use vegan yogurt)
- ¼ teaspoon salt
- ¼ teaspoon cumin
- 1 teaspoon fresh cilantro, finely chopped
- 1 teaspoon fresh lemon juice
- For the sauce, combine all the ingredients and refrigerate for at least 30 minutes.
- For the mushrooms, mix the flour, baking powder, water and tandoori marinade in a small bowl. Place the bread crumbs in another small bowl. Dip the mushrooms, one at a time, into the tandoori mixture, then dip them into the bread crumbs, turning to coat evenly. Set aside on a plate and repeat the process with all the mushrooms.
- Heat 2 to 3 inches of oil in a deep fryer or heavy saucepan to 375 degrees. Fry a few mushrooms at a time, 1½ to 2 minutes, or until deep golden brown, turning over several times. Do not exceed 2 minutes or the mushrooms will release too much liquid, preventing your fried mushrooms from being crispy. Remove mushrooms from the oil and set on paper towels to drain. Serve immediately with the dipping sauce.
More Ideas With Meat: Follow the same procedure as with the tandoori chicken, but use strips of beef, lamb or chicken. Use the tandoori strips as a filling for Indian wraps along with sliced onions, shredded lettuce, shredded cabbage, and additional reserved marinade as a sort of Indian tzatziki sauce. (Just thought of this idea while writing this post. This sounds yummy! I’m going to make a mental note to try this in the future.)
A seafood option: Thread shrimp on skewers and marinate in the tandoori sauce. Grill or roast.
Another idea:
Grilled Tandoori Squash
Another idea – slather it on cauliflower and bake it in the oven for a highly aromatic, richly tasting side dish.
Use it as an Indian-themed sandwich spread.
You get the point. The possibilities are as limitless as your imagination.
Have I convinced you yet to try this delicious tandoori marinade?
Oh my goodness, how good do these look?! Will definitely be testing out this recipe!
-Shannon
An improvisational recipe created on a whim, but a definite winner. And those tasty Canadian mushrooms will pair perfectly with it! Let me know how it goes!