| 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
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”