KHAGINA
Khagina is an Indian spiced omelet. It can be served in wedges as an accompaniment to a vegetable curry or with a chutney. It can be served warm or at room temperature. this recipe was adapted from the "vegetarian epicure" book two by anna thomas. Note: the flour used is besam, chick-pea flour, words not in the computer.
Provided by lynnski LA
Categories Breakfast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs, gradually sprinkling in the chick-pea flour, then add all the remaining ingredients (except butter) and beat together thoroughly.
- Melt the butter in a 9-inch skillet and por the egg mixture into it.
- Cook over low heat, covered, until the eggs are set on top.
- Flip the omelet out onto a plate and slide it back into the pan on the other side.
- Cook it for a few minutes more, just enough to lightly brown the other side, then turn it out on a platter.
- Serve warm or at room temperature.
Nutrition Facts : Calories 222.6, Fat 15.5, SaturatedFat 7.7, Cholesterol 289.2, Sodium 302.9, Carbohydrate 10.9, Fiber 0.7, Sugar 2.1, Protein 9.7
TANDOORI SPICED CHICKEN & SPINACH FLATBREAD SANDWICHES #A1
A.1. Original Sauce Recipe Contest Entry. Delicious grilled East Indian spiced boneless chicken thighs and fresh spinach come together on a warm naan flatbread sandwiches which has been spread with roasted corn & scallion mayonnaise
Provided by Cherylptw
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F degrees. Spray a 8 inch baking dish with non stick cooking spray; add the corn and spray the surface with non stick cooking spray. Sprinkle the corn with the salt & pepper blend then put the pan into the oven to roast for 15-20 minutes then set aside to cool.
- Meanwhile, heat a stove top grill pan or non stick skillet over medium temperature and lightly spray with non stick cooking spray. Sprinkle the chicken thighs on both sides with Tandoori masala seasoning; place the chicken on the grill pan and cook each side for 5-6 minutes per side or until center internal temperature when pricked with a thermometer reads 165°F degrees.
- While the chicken cooks, prepare the mayonnaise by adding it, along with the steak sauce and roasted corn to a food processor; pulse mixture until smooth, stir in the chopped scallions to blend and set aside. Remove chicken from grill, set aside for five minutes and thinly slice. Wipe the grill pan off with paper towels; place the naan on grill pan to heat for 20 seconds per side.
- Assemble the sandwiches by spreading one side of the naan with the roasted corn mayonnaise; layer the spinach on the bread and top with sliced chicken. Fold the bread over and secure with a pick; serve on individual plates with extra corn mayonnaise for dipping, if desired. Serves 6.
Nutrition Facts : Calories 268.7, Fat 18.9, SaturatedFat 4.4, Cholesterol 70.9, Sodium 221.5, Carbohydrate 10.2, Fiber 1.1, Sugar 2.9, Protein 15.2
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
TANDOORI CHICKEN
This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
- Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
- Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 24 grams protein, Sodium 0.29 milligram of sodium
GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.
Provided by Kim Marie C.
Categories Sauces
Time 33m
Yield 4 Kebobs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
- Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
- Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
- Slice red onion pieces in half and separate. Put to side.
- Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
- Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
- Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
- Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.
TANDOORI CHICKEN PANINI
The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. -Yasmin Arif, Manassas, Virginia
Provided by Taste of Home
Categories Lunch
Time 3h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.
Nutrition Facts : Calories 351 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 830mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
TANDOORI CHICKEN WITH GARLIC SPINACH
Another recipe from CSIRO cookbook. Preparation time does not include marinating. Was not overly impressed with the garlic spinach, but loved the chicken!!
Provided by Jacqui from Oz
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
- Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
- Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
- Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
- Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
- Toss coriander and warm onion to combine.
- Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.
Nutrition Facts : Calories 365.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 172, Sodium 306.1, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 47.4
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