| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Spices, Indian | 1 | Servings | |
INGREDIENTS
| 3 | tb | Garlic salt |
| 2 | tb | Cayenne pepper |
| 2 | tb | Coriander |
| 2 | tb | Cumin |
| 2 | tb | Ginger |
| 1 1/2 | ts | Cardamom |
| 1 1/2 | ts | Cinnamon |
INSTRUCTIONS
Toss bite-sized peeled carrots, potatoes and turnips in baking pan with a little olive oil and Tandoori Spice. Roast in a 400¡F oven 35 - 45 minutes. Sprinkle on fish fillets before broiling; on turkey or chicken cutlets before panfrying. Per serving: 171 Calories; 5g Fat (25% calories from fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 18478mg Sodium NOTES : Makes a scant 1 1/2 cup Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 7, 1998
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