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Suggest a better descriptionIn a blender: Ive been unspecific with the measures, because the balance of spices in this is kind of up to the cook...there are probably other ingredients besides these in the commercial tandoori paste, but these are the essentials as I remember them. Anyway, to prepare the food, marinate whatever youll be cooking in a mixture of lemon juice and salt for about 1/2 hr. Then add the lemon juice/salt to the stuff in the blender and whirl it up. When you lean over to sniff it should bite back, hard. Pour the tandoori paste over the food, let it sit for up to two hours. Then (for eggplant slices, for example) toss on the grill still lightly coated with the tandoori mixture (messy) OR for something big like a head of cauliflower, wrap in tinfoil, slathering a lot of the paste over the top before closing it up. Bake until its almost done, and then open the tinfoil to let it dry out a bit while it finishes baking. If you want really bright red, mix some red and yellow food coloring and paint it onto the food during the lemon and salt phase. From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA WEBSTER
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 57.2mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 3.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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