{"id":5305,"date":"2023-01-11T08:36:05","date_gmt":"2023-01-11T08:36:05","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=5305"},"modified":"2023-02-06T07:35:51","modified_gmt":"2023-02-06T07:35:51","slug":"tandoori-mad-inspiration","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=5305","title":{"rendered":"Tandoori mad (inspiration)"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Inspiration til mad lavet i tandoori ovn.<\/p>

De prim\u00e6re tilberednings metoder er f\u00f8lgende:<\/p>

  • Br\u00f8d lavet p\u00e5 ovnens side f.eks Naan.<\/li>
  • Spidstegning af k\u00f8d og gr\u00f8ntsager<\/li>
  • Indsats hvor k\u00f8d og gr\u00f8ntsager ligger p\u00e5 riste h\u00e6ngende ned i ovnen<\/li>
  • Hot Pot. En krukke som st\u00e5r i bunden af ovnen hvor curry, Dahl etc. kan simre i.<\/li>
  • Tilbeh\u00f8r (ikke lavet i ovnen) Ris, Rita mm.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t
    Br\u00f8d<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Br\u00f8dbagning, se under<\/p>

    • Naan<\/li>
    • Paratha<\/li>
    • Roti<\/li>
    • Chapati mm.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t
      Spyd stegning i Tandoori ovn<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t

      Alt kan steges p\u00e5 spyd. Lidt inspiration er:<\/p>

      K\u00f8d og fisk<\/span><\/p>

      • Kylling<\/span><\/li>
      • Marineret Oksek\u00f8d (nok ikke s\u00e6rligt indisk)<\/li>
      • Svinek\u00f8d<\/li>
      • Rejer<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
        \n\t\t\t\t\t\t
        \n\t\t\t\t\t
        \n\t\t\t
        \n\t\t\t\t\t\t
        \n\t\t\t\t
        \n\t\t\t\t\t\t\t\t\t

        Gr\u00f8ntsager<\/span><\/p>

        • Majs med chili<\/li>
        • Blomk\u00e5l<\/li>
        • Squas<\/li>
        • Tomater<\/li>
        • L\u00f8g \u2013 bedst hvis halverede l\u00f8g blancheres i boulion til de er klare<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
          \n\t\t\t\t\t\t
          \n\t\t\t\t\t
          \n\t\t\t
          \n\t\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
          \n\t\t\t\t\t\t
          \n\t\t\t\t\t
          \n\t\t\t
          \n\t\t\t\t\t\t
          \n\t\t\t\t
          \n\t\t\t\t\t\t\t\t\t

          Tandoori Kylling<\/u><\/p>

          • kylling<\/li><\/ul>

            Marinad<\/span><\/p>

            • 2dl Gr\u00e6sk yogurth<\/li>
            • 3 fed hvidl\u00f8g<\/li>
            • \u00bd citron, Saften<\/li>
            • 2 Spsk spidskommen<\/li>
            • 1 spsk st\u00f8dt korriander<\/li>
            • \u00bd tsk. St\u00f8dt Nellike<\/li>
            • 1 tsk st\u00f8dt Kardemomme<\/li>
            • 1 spsk Paprika<\/li>
            • 1 tsk Chili pulver<\/li>
            • 2 tsk gurkemeje<\/li>
            • 0,5dl oliven olie<\/li>
            • 1 ds tomat pure, lille<\/li>
            • Salt<\/li>
            • Peber<\/li><\/ul>

              Kyllingen deles i 2 til fire stykker. Halsben fjernes s\u00e5 stykkerne er ensartede. Der sk\u00e6res dybe hak i bryst, l\u00e5r og overl\u00e5r s\u00e5 varmen kan fordele sig merer ensartet.<\/p>

              Alle ingredienser r\u00f8res sammen, kommes i en pose med kyllinge stykker og marineres 2 \u2013 6 timer f\u00f8r stegning<\/p>

              Kyllingen kan steges p\u00e5 rist elle spyd.<\/p>

              Stegetid er 40 \u2013 45 min p\u00e5 rist afh\u00e6nigt af varmen p\u00e5 ovnen (man m\u00e5 pr\u00f8ve sig lidt frem)<\/p>

              Halvvejs byttes stykkerne om s\u00e5 de nederste kommer lidt op og omvendt.<\/p>

              Pr\u00f8vede at sk\u00e6re med en kniv ved led for at se om stegetiden er passend.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t
              Hot Pot for Tandoori ovn<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t\t\t\t\t

              Vigtigt potten skal suge vand minimum et par timer f\u00f8r brug!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t\t
              \n\t\t\t
              \n\t\t\t\t\t\t
              \n\t\t\t\t
              \n\t\t\t\t\t\t\t\t\t

              Curry med kik\u00e6rter<\/u><\/strong><\/p>

              Ingredienser<\/span><\/p>

              • 2 l\u00f8g i b\u00e5de<\/li>
              • 2 fed hvidl\u00f8g<\/li>
              • 1 ds hakkede tomater<\/li>
              • 1 ds kik\u00e6rter<\/li>
              • 2cm ingef\u00e6r<\/li>
              • 2 dl Boulion<\/li><\/ul>

                Fremgangsm\u00e5de.<\/span><\/p>

                Krydderier ristes p\u00e5 en pande og knuses let i en morter<\/p>

                L\u00f8g og hvidl\u00f8g svitses i olie og krydderier tils\u00e6ttes og det hele tages af varmen og kommes i potten.<\/p>

                Hakkede tomater, kik\u00e6rter og boulion kommes i potten og r\u00f8res sammen<\/p>

                Potten stilles i tandoori ovnen direkte i gl\u00f8derne og simre ca. 30min. F\u00f8r de sidste 10min. Kan der tils\u00e6ttes\u00a0 blomk\u00e5lsbuketter, brokoli buketter etc. Efter smag.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

                \n\t\t\t\t\t\t
                \n\t\t\t\t\t
                \n\t\t\t
                \n\t\t\t\t\t\t
                \n\t\t\t\t
                \n\t\t\t\t\t\t\t\t\t
                • Indisk Dahl<\/span><\/li><\/ul>

                  Ingredienser<\/u><\/p>

                  • 2\u00a0stk.\u00a0l\u00f8g<\/li>
                  • 4\u00a0fed\u00a0hvidl\u00f8g<\/li>
                  • 2\u00a0tsk\u00a0st\u00f8dt koriander<\/li>
                  • 2\u00a0tsk\u00a0spidskommen<\/li>
                  • 2\u00a0x 2 cm frisk ingef\u00e6r<\/li>
                  • 2\u00a0knivspids nelliker<\/li>
                  • r\u00f8d chili efter smag<\/li>
                  • salt og peber<\/li>
                  • 1\u00a0stk.\u00a0\u00e6ble i sm\u00e5 tern<\/li>
                  • 200\u00a0g\u00a0r\u00f8de linser<\/li>
                  • 5\u00a0dl\u00a0gr\u00f8ntsagsboullion<\/li>
                  • 2\u00a0spsk\u00a0tomatpur\u00e9<\/li>
                  • 1\u00a0d\u00e5se fl\u00e5ede tomater<\/li>
                  • 1\u00a0d\u00e5se kokosm\u00e6lk<\/li><\/ul>

                    Fremgangs m\u00e5de.<\/span><\/p>

                    Krydderier korriander, nilleker og chili ristes p\u00e5 en t\u00f8r pande. Hakket l\u00f8g, hvidl\u00f8g og ingef\u00e6r tils\u00e6ttes og steges til l\u00f8g er klare. \u00c6ble, linser svitses og boulion, tomater og kokosm\u00e6lk tils\u00e6ttes. Det hele smages til med salt og evt flere krydderier og simre mindst en time til linser er m\u00f8re og let udkogte. Tils\u00e6t evt lidt vand under vejs.<\/p>

                    \u00a0<\/p>

                    Spises med ris, frisk korriander og lidt cremfraish.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

                    \n\t\t\t\t\t\t
                    \n\t\t\t\t\t
                    \n\t\t\t
                    \n\t\t\t\t\t\t
                    \n\t\t\t\t
                    \n\t\t\t\t\t
                    Tilbeh\u00f8r<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
                    \n\t\t\t\t\t\t
                    \n\t\t\t\t\t
                    \n\t\t\t
                    \n\t\t\t\t\t\t
                    \n\t\t\t\t
                    \n\t\t\t\t\t\t\t\t\t

                    Rita<\/span><\/p>

                    Ingredienser<\/u><\/p>

                    • 6 dl\u00a0gr\u00e6sk yoghurt (eller dr\u00e6net Yoghurt)<\/li>
                    • 2 spsk.\u00a0friskhakket koriander<\/li>
                    • 1 stk. hakket chili<\/li>
                    • 3 friske tomater<\/li>
                    • \u00bd\u00a0agurk i tern<\/li>
                    • \u00bd lime, saften<\/li>
                    • 1 tsk.\u00a0spidskommen<\/li>
                    • salt\u00a0og peber<\/li>
                    • sukker<\/li><\/ul>

                      Fjern kerner fra Agurken og sk\u00e6r den i sm\u00e5 tern. Salt agurketern og lad noget af v\u00e6den dr\u00e6ne af. Fjern kerner fra tomater og sk\u00e6r dem i sm\u00e5 tern.\u00a0\u00a0<\/p>

                      Bland yoghurtmed urterne, chili, og smag til med salt, peber, spidskommen, limesaft og lidt sukker.\u00a0Bland tomat og agurk i yoghurt dressingen og lad det tr\u00e6kke en times tid i k\u00f8leskab.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                      Inspiration til mad lavet i tandoori ovn. De prim\u00e6re tilberednings metoder er f\u00f8lgende: Br\u00f8d lavet p\u00e5 ovnens side f.eks Naan. Spidstegning af k\u00f8d og gr\u00f8ntsager Indsats hvor k\u00f8d og gr\u00f8ntsager ligger p\u00e5 riste h\u00e6ngende ned i ovnen Hot Pot. En krukke som st\u00e5r i bunden af ovnen hvor curry, Dahl etc. kan simre i. Tilbeh\u00f8r […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/5305"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5305"}],"version-history":[{"count":43,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/5305\/revisions"}],"predecessor-version":[{"id":5506,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/5305\/revisions\/5506"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}