"Recipes from the Chef's Kitchen"

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American Tandoor
Innovative Indian Cuisine

7943B Tysons Corner Center
Tysons Corner, VA 22102

Website: http://americantandoor.com/

Santinder Vij - Executive Chef

Crispy Kale & Palak Chaat

1)   1 3/4 oz. Kale, Washed/Dried & Cut into ribbons thick stems
        removed...about 1 1/2 cups
2)   1 3/4 oz. Curly Spinach, Washed/Dried About 1 1/2 cups
3)   1 pinch Fry Salt
4)   1 tbs. Red Onion, ” dice
5)   1 tbs. Tomato, seeds removed, ” dice
5)   1-1/2 tbs. Asian Pear, ” dice
6)   1/2 tbs. Basil, torn
7)   1/2 tbs. Cilantro, chopped
8)   1 tbs. Yogurt Sauce
9)   1 tbs. Tamarind Date Sauce
10) 1 tbs. Blue Cheese, crumbled

1)   Toss kale & spinach with oil and besan - massage leaves to coat thoroughly.
2)   Fry kale and spinach separately at 375 degrees f. for approximately 1 to 2
       minutes until crispy
3)   Remove from fryer, and immediately spread greens on sheet tray lined with
       paper towels so they dry and crisp.
4)   Sprinkle with fry salt. (Fried greens can hold in window 10 to15 minutes.)

Plating Instructions
1)   To build salad, place half of fried greens in bowl.
2)   Sprinkle with first set of ingredients, red onion, tomatoes, Asian pear, basil
       and cilantro. Drizzle with one tablespoon of each sauce.
3)   Top with remaining greens, sprinkle remaining garnish and add 1 tablespoon
       each sauce.

Short Rib Nihari

1)   2 pieces Shortibs Frenched
2)   3 tbs. Nihari Masala
3)   2 tbs. Salt, Divided
4)   1/4 cup Soybean Oil
5)   1 lb. Onion, ” dice
6)   1 tbs. Ginger Puree
7)   1 tbs. Garlic Puree
8)   1 tsp. Mild Chili Powder
9)   1 tbsp. Kashmiri Chili Powder
10) 1 Cup Tomato Puree
11) 1 1/2 cups Water
12) 1 tsp. White Vinegar

1)   Season the shortribs with Nihari spice mix and 1 tbs. + 1 tsp. salt.
2)   In large pot, heat half soybean oil until it shimmers and slides easily in the pan.
3)   Sear short ribs on all sides then remove to roasting rack.
4)   To the same pan in which you seared short ribs, add remaining oil, then add
        onions and cook until golden brown, about 10 minutes.
5)   Add ginger and garlic and cook for another minute
6)   Add chili powders and saute for another minute
7)   Add tomato puree, water, vinegar and remaining salt, bring to a simmer.
8)   Add short ribs, cover with plastic wrap and foil; cook for 3 hours at 275 on
       low fan.
9)   Check at two and a half hours and cook longer if needed.
10) Remove from oven and let slowly cool in its cooking liquid.

Tandoori Salmon
1)   12 oz. Salmon (three 4 oz. pieces)
2)   Dill Marinade for coating (see recipe below)
3)   2 tbs. Yogurt Sauce Squeeze bottle
4)   1 tbs. Pickled Onions, Julienned
1)   Coat salmon pieces in dill marinade.
2)   Place on lightly oiled baking tray.
3)   Cook in 375 degrees f. for 3 to 5 minutes until fish is nicely brown, fragrant and
       gently cooked through.
4)   Remove from oven and brush with butter.

Plating Instructions
1)   Place one tablespoon dill marinade on left side of plate and spread in one line left
       to right.
2)   Place salmon pieces side by side on top of marinade.
3)   Drizzle salmon with yogurt sauce in a zig zag pattern and scatter pickled onions on
       top and around the plate.

Dill Marinade
1)   100 grams Dill, fresh Cleaned and fat stems removed, small stems okay
2)   100 grams Mint Chutney
3)   30 grams Smooth Dijon Mustard
4)   30 grams Jaggery
5)   10 grams Ginger Puree
6)   1/2 tsp Ajwain Seed Ground
7)   tsp Dill Seed
8)   tsp Garam Masala
9)   1/4 tsp Mild Chili Powder

100 grams Hellmans Mayonnaise

1)   Combine spices & jaggery in spice grinder and grind to a fine powder.
2)   Puree all ingredients except mayo in vita prep until smooth, about 45 seconds.
3)   Remove puree and put into mixing bowl.
4)   Whisk in mayo until thoroughly combined. There should be no white or green streaks.

Good Eating!!!