Tandoor.com delivers excellent indian food in elegant surroundings. Our visit took place on a quiet weekday evening and the ambience in the restaurant was excellent, the service unobtrusive yet attentive.
Our starters were paneer pakora and tandoori fish. Both were excellent, though my dinning companion had to help me to finish the rich, yet delicately spiced pakora- he was happy to oblige. For the main course we had kedai chicken and chicken makhani. The chicken makhani probably gets the vote. Excellent flavour and rich gravy which complemented the high quality plain naans well. The flavour of the kedai chicken was good suited my taste. However, I prefer to avoid bones (in restaurants) and therefore if I was to choose between the two I would go for the makhani.
An excellent sweet lhassi was an super accompaniment to the meal. Our bill came to less than B$50. Certainly not cheap, but, given the excellent surroundings and service certainly good value. I am happy to rec0mmend tandoor.com to my readers.
Tandoor.com is located just off the kiulap roundabout. The restaurants website gives clear directions and a sample menu: http://www.tandoorbru.com/index.html
Sunday, 17 October 2010
Saturday, 16 October 2010
Making Chapatis
500g Chapatti flour
4 tablespoons of sunflower oil
Boiling water
Some flour in a plate or bowl
1. Place the flour into a mixing bowl and put a frying pan on a medium heat
2. Make a well in the middle
3. Add the oil
4. Add some boiling water starting in the middle and enough to cover the top of the flour, not too much water though
5. Using a spoon, start to mix add the ingredients together when the water has all been mixed in use your hands to bind it into a smooth dough. The consistency needs to be the same as bread. If the dough is too hard, add a little water to soften but not too much as it can become too sticky
6. Kneed the dough well until it becomes smooth
7. Split the dough into balls about the size of a golf ball
8. Flatten a ball and then cover both sides into the flour and then roll into a small circular shape
9. Then take the small chapatti and cover lightly with a little more flour
10. Continue to roll into a larger circle about 15 cms in diameter, the chapatti is not to be too thick or thin, too thin will make it crispy and hard but too thick will not cook all the way through
11. In a frying pan cook the chapatti on one side for about 5-7 secs and then turn over
12. Continue to cook until it browns and then fill over on to the original side again and it should start to puff. If the chapatti browns too quikly then turn down the heat slightly or vice versa
13. When it starts to puff, with 2 sheets of kitchen towel lightly scrunched up, pat the chapatti over the top, this is a quick process
14. Take out the pan and you can either stack them all and serve later or serve them straight away.
If you are going to serve them later, place some kitchen towels over the top and place them in a cake tin or with a bowl over them
4 tablespoons of sunflower oil
Boiling water
Some flour in a plate or bowl
1. Place the flour into a mixing bowl and put a frying pan on a medium heat
2. Make a well in the middle
3. Add the oil
4. Add some boiling water starting in the middle and enough to cover the top of the flour, not too much water though
5. Using a spoon, start to mix add the ingredients together when the water has all been mixed in use your hands to bind it into a smooth dough. The consistency needs to be the same as bread. If the dough is too hard, add a little water to soften but not too much as it can become too sticky
6. Kneed the dough well until it becomes smooth
7. Split the dough into balls about the size of a golf ball
8. Flatten a ball and then cover both sides into the flour and then roll into a small circular shape
9. Then take the small chapatti and cover lightly with a little more flour
10. Continue to roll into a larger circle about 15 cms in diameter, the chapatti is not to be too thick or thin, too thin will make it crispy and hard but too thick will not cook all the way through
11. In a frying pan cook the chapatti on one side for about 5-7 secs and then turn over
12. Continue to cook until it browns and then fill over on to the original side again and it should start to puff. If the chapatti browns too quikly then turn down the heat slightly or vice versa
13. When it starts to puff, with 2 sheets of kitchen towel lightly scrunched up, pat the chapatti over the top, this is a quick process
14. Take out the pan and you can either stack them all and serve later or serve them straight away.
If you are going to serve them later, place some kitchen towels over the top and place them in a cake tin or with a bowl over them
It takes a bit of practice!!
Tuesday, 12 October 2010
Chapati flour in Tanjong Bunut
The Hua Ho store in Tanjong Bunut stocks small packs of chapati flour. Is there anywhere else? It would be great to find Elephant Atta. Post to follow on how to make caps....
Saturday, 9 October 2010
Fish Curry
Fish Curry
Potato and Pea curry
- Tin of chopped tomatoes or 6 fresh tomotoes
- Crushed Garlic
- Crushed Green Chilies
- Turmeric Powder
- Dry red Chili
- Cummin Seeds
- Salt
- Thana Jeru
- Garam Masala
- Cooking Oil
- Fish (white Fish is best)
- Chopped coriander
- Add 3 tablespoons of cooking oil to a saucepan and heat on a medium heat, add the cumin seeds. When the cumin seeds starts to sizzle and pop, add the tin of tomatoes.
- Add to this a teaspoon of garlic, the green chili to taste, 1/4 teaspoon of turmeric powder, dry red chili to taste, 1 1/2 heaped teaspoons of thana jeru. Mix well and let the sauce reduce on a medium heat. The sauce is done when the oil starts to float on top
- place the fish onto the sauce and carefully coat the fish in the sauce, cover and let it cook on a slow heat for 5 minutes
- Add some water, enough to cover the fish and carry on cooking until the fish is tender
- Add 1/2 teaspoon of garam masala and the chopped corriander
Potato and Pea curry
Chciken Curry
Chicken Curry
Ingredients. Serves 4-6
You can also use the same recipe for Spinach and chicken curry, you just need to add the spinach in with the chicken and let it cook in the same way
Ingredients. Serves 4-6
- 3 or 4 diced Chicken Breast (Or thighs,legs, but Chicken Breast is good value in Brunei so why not treat yourself!!)
- Cooking Oil
- 3 or 4 medium onions-diced
- cardamon pods x 4
- cloves x 4
- Cinnamon sticks x 3
- Dry red chili powder
- Turmeric Powder
- Thana Jeru
- Garam Masala
- Cooking Salt
- Crushed Green Chillies
- Crushed Garlic
- Coriander - finely chopped
- Tin of tomatoes
- In a saucepan heat 3 or 4 tablespoons of cooking oil, ensuring that the bottom of the saucepan in comfortably covered
- While the oil is heating place the cardamon pods, cloves and the Cinnamon sticks into it and wait until they start to pop and sizzle.
- Add the diced onions and brown on a a medium heat till the onions brown. When the onions are ready, add 1 1/2 teaspoon of crushed Garlic and 1 teaspoon green chili (both to taste) and let it cook for a few seconds, stirring constantly
- Add the tin of tomatoes. In the mixture, add a teaspoon of salt (to taste), 1 1/2 heaped teaspoon thana Jeru, 1/4 teaspoon turmeric, Dry red chili to taste, mix well ans leave to cook on a medium heat, stirring occasionally
- The sauce is ready when it has been reduced and the oil starts to float slightly above the sauce add the chicken and cover. Leave covered and cook on a meduim heat for about 5 or 6 minutes, stirring occasionally. The chicken will release some water.
- Add some water into the saucepan about a cupful to begin with and add more dependent on the desired thickness of the sauce. When the chicken is cooked, it is done
- Add 1/2 teaspoon of garam masala and some chopped coriander (depends on how much you like it!)
You can also use the same recipe for Spinach and chicken curry, you just need to add the spinach in with the chicken and let it cook in the same way
First Post
Welcome to my Authentic Indian Cuisine Blog. I will use the blog to publish guides to preparing Indian Dishes. The first two will follow shortly. I will also provide and seek information on shops that provide the ingredients we will need to prepare indian food in Brunei. Please add comments helping in this area! If you have any questions or need any help feel free to ask.
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