Tandoori Potato & Onion Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
SPICE MIX
1 tbsp: Ground cumin,
1 tbsp: Cinnamon,
1 tbsp: Ground coriander seeds,
1 tbsp: Nutmeg,
1 tbsp: Ground cardamon,
CASSEROLE MIX
1 lbs: Small white onions,
1 tsp: Fresh hot chili pepper,
2 lbs: Yokon gold or other yellow,
1 tsp: Chopped garlic,
- potato,
1 tbsp: Grated fresh ginger,
1 cup: Nonfat plain yogurt,
1 cup: Vegetable stock,
Directions:
Blend the spice mixture together and set aside. Peel and slice the
onions and potatoes into rounds 1/4 in thick. Combine the yogart,
chili, garlic, ginger, and 1 tb of the spice mix (store the rest for
later use). In a large stainless steel bowl, toss the sliced onions &
potatoes. Add the yogart mixture and spread the veggies in an even
layer togther in a shallow baking dish. Pour the vegetable stock over
the top. Bake in a preheated 350 F oven for 1.5 hrs, until thoroughly
cooked and browned on top. Serve warm.
Serve: 1/4 cup, 147 cals, 1.3 gr fat, 0.5 mg cholesterol, 35.1 mg
sodium By Micheal Lomonaco
From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by
Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95
Source from luhu.jp
onions and potatoes into rounds 1/4 in thick. Combine the yogart,
chili, garlic, ginger, and 1 tb of the spice mix (store the rest for
later use). In a large stainless steel bowl, toss the sliced onions &
potatoes. Add the yogart mixture and spread the veggies in an even
layer togther in a shallow baking dish. Pour the vegetable stock over
the top. Bake in a preheated 350 F oven for 1.5 hrs, until thoroughly
cooked and browned on top. Serve warm.
Serve: 1/4 cup, 147 cals, 1.3 gr fat, 0.5 mg cholesterol, 35.1 mg
sodium By Micheal Lomonaco
From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by
Joell Abbott 1/95
Submitted By JOELL ABBOTT On 01-16-95
Source from luhu.jp