The Tandoor

Just started reading a book on ayurveda and it is mind blowing. For years I had noticed that when I ate salads and vegetables only at night in order to eat healthy, I had gastric problems and now I know why. My dosha is VAAT- vayu- gas. And research has shown now that green vegetables like broccoli, spinach, cabbage, cauliflower etc. produce gas in the stomach. Result? Bloating. And we are confused that we are healthy and still not reducing. On the other hand your neighbor gives you a huge complex after eating these things couple for just a couple of months. Simple: her dosha is different.

So next time you are thinking of dieting wait and try to find your dosha. That will help you in determining your action plan for weight loss. Meanwhile try eating a balanced meal consisting of dal, roti, cooked vegetables, raita and rice. Yes traditional Indian meal today has been recognized as the most balanced meal. And talking of meals, this blog is for recipes also. So here are some that I tried these past days. Of course The Tandoor continues.

Zesty Back Ribs

3 pounds back ribs (Lamb, pork or beef)
3 tbsp chili flakes
2 tbsp brown sugar (Shakkar)
1/2 cup orange juice
1 tbsp vinegar
1 tsp molasses
1 tsp thick soya sauce
3 tbsp tomato ketchup
3 tbsp hot chili sauce
1 tbsp garlic- chili paste
1 tbsp ginger paste
Salt to taste
A stainless steel bowl of cold water

Mix all the ingredients except ribs in a bowl.

Cut ribs in 4” pieces and marinate overnight in the fridge or 4 hours outside.
Heat the grill at 300 degrees. Place the bowl on one side of the grill and place ribs on the other side. Water will prevent the ribs from drying. Cover and let cook for half an hour. Cook till done.

Grilled Eggplant, Zucchini and asparagus salad in Belgian endives with Butter Tabasco sauce

1 Eggplant cut in rounds
2 Zucchini cut in 2” thick strips
1 bunch asparagus
1 Belgian endive washed thoroughly
2 tbsp butter
4 tbsp Tabasco sauce
1 tsp black pepper
3 tbsp olive oil
Salt to taste

Sprinkle salt and pepper on eggplant and Zucchini and brush with olive oil. Leave for half an hour. Discard the water that comes out. Break the asparagus from halfway down. You will know where the stalk breaks itself. Use the lower end for making soup. Now heat the grill to 350 and grill the vegetables. Asparagus and zucchini will be done in 5 minutes. Turn the eggplant and grill for another 5 minutes or till done. It should be cooked but firm. Put butter in a bowl and melt it in microwave. Add Tabasco and heat for 2 minutes more. Pour it over vegetables. Serve in leaves of Belgian endive.

Hari Seekh
15 French beans
15 spinach leaves
15 broccoli florets
2 cups yogurt
2 tsp garam masala
1 tsp saffron soaked in 2tbsp warm water
1 tsp chili flakes
Salt to taste
1 tbsp chaat masala

Mix all the ingredients of the marinade and put the vegetables in it. Leave for an hour. Put the vegetables on skewers. Baste with marinade. Heat the grill and put the skewer on the top shelf. Grill for 4-5 minutes each side. Serve with mint chutney and onion rings.

Bon Appétit