Tandoori Soup Recipes
TANDOORI ROASTED ROOT VEGETABLE STEW
This colourful meal combines lentils, quinoa, zucchini, and tomatoes. For a spicier dish, try garnishing with sliced chillies. If you want to cool things down, try drizzling with some yogurt.
Provided by Patak's Canada
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish.
- Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender.
- Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through.
- Garnish with mint.
Nutrition Facts : Calories 577.6 calories, Carbohydrate 81.6 g, Fat 20.7 g, Fiber 17.6 g, Protein 20.7 g, SaturatedFat 4.9 g, Sodium 532 mg, Sugar 12.6 g
TANDOORI MASALA SPICE MIX
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
Provided by TheBritishBaker
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g
TANDOORI SOUP
Make and share this Tandoori Soup recipe from Food.com.
Provided by Swiss Miss
Categories Tropical Fruits
Time 1h5m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and prepare the shrimps. Stir lime juice and fish sauce, add pepper and marinate the shrimps for 15 minutes.
- Heat sesame oil in a pot and roast the mashed garlic slightly. Add galangal and finely cut lemon grass, roast slightly for another minute. Add chopped plantain and leek and fill up with vegetabel stock, carrot juice and tandoory paste. Boil the soup up and let it simmer for 30 minutes.
- Heat frying pan and roast shrimps gently for 2 to 3 minutes on each side. Skewer 2 shrimps on 1 lemon grass stalk.
- Puree the soup with a blender and fill it into 4 bowls, place lemon grass stalk over bowl as decoration.
Nutrition Facts : Calories 224.6, Fat 4.4, SaturatedFat 0.8, Cholesterol 85.8, Sodium 1292.7, Carbohydrate 37.6, Fiber 2.9, Sugar 16.9, Protein 12
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Cuisine IndianCategory LunchServings 8Total Time 55 mins
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