Ratanjot (alkanet root) for Indian/tandoor color?
As a natural alternative to artificial coloring, is ratanjot a good idea for marinating tandoori chicken? Thinking I’d add some oil to extract its color and discard the root before pouring the red oil over the spice blend. Thoughts? Effectiveness? Health? If good idea, why isn’t ratanjot in more recipes Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude