Tandoori Soup Food

TANDOORI SOUP

Tandoori Soup image

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

Ingredients

1 tablespoon sesame oil
2 garlic cloves
1 tablespoon ground galangal
1 stalk lemongrass
2 plantains
1 leek
200 ml carrot juice
200 ml vegetable stock
1 tablespoon tandoori paste
8 shrimp
1 tablespoon lime juice
50 ml Thai fish sauce
pepper
4 stalks lemongrass

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

INDIAN TANDOORI CHICKEN

Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories World Cuisine Recipes Asian Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate.
Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

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