TANDOORI BAKED POTATOES
Untried--from the fat free recipe collection website. Use recipe 225675 if you don't have store-bought tandoori spices.
Provided by windhorse23
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix last 3 ingredients together.
- Roll the potatoes in the mixture.
- Put potatoes in non-stick baking pan (or in pan sprayed with nonstick spray) and bake uncovered for 40 minutes at 350°F Check for doneness.
- Garam masala can be substituted for the tandoori spice.
Nutrition Facts : Calories 301.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.6, Sodium 45.7, Carbohydrate 66.9, Fiber 8.1, Sugar 5.3, Protein 9.2
BAKED (TANDOORI) VEGETABLES
'Tandoori' means from the oven. This dish fits the busy lifestyle perfectly, especially when you have to make larger quantities. The baked look is very appealing too. Use frozen veggies as desired. You may make it in advance and refrigerate. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition')
Provided by kusum gupta
Categories Asian
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Wash and peel (or scrub) the potatoes.
- Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
- Prepare and cut all other vegetables into small pieces.
- Heat the oil in a saucepan on medium heat.
- Sauté cumin seeds, garlic and onions; stir until onions are translucent.
- Put the potatoes and vegetables in a large baking dish.
- Mix in the sautéed spices and the remaining seasonings (except garam masala).
- Bake covered at 400°F until the vegetables are tender (about ½ hour).
- (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
- Stir in garam masala.
- Garnish as desired and serve.
- Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
- Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
- Then combine everything else and put in the oven as in step 4 for a roasted look.
- Healthy Alternative: Add a chopped tomato towards the end.
BAKED RICOTTA-STUFFED TANDOORI POTATOES
A light and unusual vegetarian dish for an Indian-style dinner party - great with a fresh, fragrant salad
Provided by Anjum Anand
Categories Dinner, Main course, Side dish, Starter
Time 1h20m
Number Of Ingredients 17
Steps:
- Heat oven to 190C/170C fan/gas 5. Slice the rounded ends off the potatoes, then use an apple peeler and small knife to hollow out the potato, leaving a 1-2cm edge all the way around.
- Mix together the ingredients for the paste and the ingredients for the filling, seasoning both mixtures - I tend to over-season both mixtures as the potato will absorb some of the salt.
- Fill the potatoes with the ricotta mixture, then coat in the paste. Sit the potatoes in an ovenproof dish, spoon any remaining paste on top, then cook for 50 mins-1 hr until the potato is soft when pierced with the tip of a knife. Serve thickly sliced with a salad of tomato, onion and coriander.
Nutrition Facts : Calories 278 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.27 milligram of sodium
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