Baked Tandoori Lentils Food

TANDOORI ROASTED ROOT VEGETABLE STEW

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.

JULIE SAHNI'S EASY TANDOORI CHICKEN

Steps:

• Prick holes in the chicken with the tines of a fork. In a large bowl, mix together the marinade ingredients. Add the chicken and marinate, covered, overnight in the refrigerator, turning occasionally.
• Heat the grill. Remove the chicken from the marinade. Scrape off excess and reserve. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
• Serve garnished with slices of tomato, cucumber, onion, lemon and cilantro sprigs.

SALMON TANDOORI

Steps:

• Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan. Season with salt and set aside.
• In a large bowl, combine the remaining ingredients and mix thoroughly. Spoon the mixture over the salmon. Cover and refrigerate overnight.
• Preheat the oven to 400 degrees. Uncover the fish and allow it to come to room temperature. Bake for 12 to 15 minutes, until the salmon is barely pink at the center. Serve immediately.

MULLIGATAWNY SOUP WITH LENTILS

Steps:

• Puree the ginger and garlic in a blender or food processor.
• Heat oil and add onion and ginger and garlic, until tender.
• Add the mustard seed and cook until they begin to pop.
• Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
• Add the tomatoes and simmer for 5 minutes.
• Add the stock and lentils and bring the mixture to a boil.
• Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
• Remove from heat and stir in spinach and lemon juice and sugar (optional).
• Garnish with cilantro.
• Note: tandoori spice mix is available in Indian and gourmet food stores.

BAKED TANDOORI LENTILS

Steps:

• 1. Boil lentils until fully cooked, place onions in as well during boiling.
• 2. To make tandoori sauce, place all ingredients in a pot. Whisk. Almost, boil, then reduce heat to low. Allow to reduce and thicken until lentils are done.
• 3. Preheat at 300.
• 4. Pour lentil mix in and stir.
• 5. In an oven safe pot with a lid, place mix tandoori and roasted red peppers (drained) in oven. Baked for 30 minutes.
• 6. I like to serve this with https://www.justapinch.com/recipes/main-course/chicken/stuffed-grape-leaves-and-grecian-lemon-sauce.html https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/mediterranean-fruit-spiced-applesauce.html