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- Root vegetables
- Potato side dishes
- Potato wedges
Potato wedges are kicked up a notch in flavour with the addition of tandoori paste and chilli powder. The creamy raita dip tempers the heat!
2 people made this
- 800g Rudolph Potatoes, cut into wedges
- 2 tablespoons rapeseed oil
- 2 tablespoons tandoori paste
- 1/2 teaspoon chilli powder
- 1 tablespoon chopped fresh parsley
- 75g mayonnaise
- 150g natural yoghurt
- 1 tablespoon chopped fresh mint
- 100g cucumber - halved, deseeded and grated
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat the oven to 200 C / Gas 6.
- Place the potato wedges in a large food bag or bowl. Mix together the oil, tandoori paste, chilli powder, parsley and seasoning and toss into the potatoes to evenly coat. Transfer to a large baking tray.
- Bake wedges for 30 to 35 minutes, or until golden.
- Meanwhile, mix together the mayonnaise, yoghurt, mint and cucumber, season to taste and serve with the wedges.
See it on my blog
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Tandoori wedges with raita dip recipe - Recipes
For the wings
1. Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
2. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
3. Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
4. Whisk together the egg and water brush the Brie packet with the egg mixture.
For the raita
5. Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.
Reviews ( 11 )
I suspect that the powdered ginger and pickled garlic, both of which taste very different from their fresh versions, were a big part of the recipe's lack of success for you. I once made an otherwise very traditional Thanksgiving side dish of peas and tiny onions using cocktail (pickled) onions because I didn't know you could GET tiny onions that weren't pickled - I rinsed them a bunch, but my husband's family still couldn't quite hide the surprise and, let's face it, dismay they felt when they tasted my dish!
Made marinade a day ahead then added the bone in thigh chicken the next day. It marinated for 10 hours. Used powdered ginger but everything else as written. I grated the cucumber so the raita was a bit saucy. Cooked faster than recipe said. Served with grilled eggplant with Moroccan spices. Everyone LOVED it. will make twice as much next time!
I used boneless, skinless thighs and the meat was so tender it fell apart! I shredded the cucumber, instead of chopping, and it made the riata more of a sauce. which worked perfectly since we cut the chicken and stuffed it into pitas with rice. Even my 2.5 year old daughter loved this. I will definitely be making this again. (Oh, and a previous poster commented about pickled ginger. don't use that! Use fresh ginger!)
I loved this recipe. I made it as written except that I used boneless, skinless chicken thighs. As a result they grilled much faster - like only 15 minutes compared to the 90 minutes as written! Everything was very easy to put together since it all went in a blender then marinaded. How easy is that? Great bold flavors! So delicious that I will definitely be making this again!
Used powdered ginger instead of fresh, pickled garlic instead of fresh, breasts instead of legs, and broiled instead of grilled. However, everything was measured and mixed appropriately, and it was marinaded for 24 hours. It didn't seem to do it any justice. It tastes like there's too much of something, but I can't quite put my finger on it. To date, I've eaten at 3 authentic Indian restaurants, and have had Tandoori and Masala at each of them. This recipe doesn't come close to what I'm used to in a good Tandoori or Masala. Even the Raita seemed to be lacking something. I added another 1/2 teaspoon of cumin to try and help it, though it still remained almost flat in flavor beyond the mint. Perhaps perforating the meat to have the marinade soak in better, and grilling instead of broiling, is what really brings the flavor out of this recipe. Perhaps the yogurt was just too thick to really seep into the meat. Kinda at a loss for all the prep that went into this recipe!
The tandoori marinade:
I&rsquom calling it a marinade, since that&rsquos what it usually functions as when cooking meat. However, in my recipe I just toss the ingredients in the sauce and stick them in the oven to bake and soak in the flavor.
It makes the dish quicker, you just prep everything while the oven preheats then bake, and then none of the sauce gets wasted!
So what goes into a tandoori sauce?
As I mentioned before, the base is yogurt. Choose a sour and ideally thick (but sour is more important than thick in my book) plant-based yogurt that is unsweetened. None of this plain but with added sugar stuff! You want savory yogurt only.
Next up you need to make the yogurt garlicky and gingery. This means a generous amount of garlic and ginger get stirred into the sauce.
Ideally you want juicy garlic and ginger, so pressing the garlic and microplaning ginger (& garlic if you want) is a great idea to make the most of it! You can also use a garlic ginger paste, but I don&rsquot keep it in my kitchen personally.
Now add the spices. In my tandoori sauce I use: garam masala, coriander, turmeric, chili powder*, and kasoori methi.
*Use Kashmiri chili powder for medium spicy, cayenne for spicier, or use a chili powder blend for mild.
Kasoori methi is fenugreek leaves. It&rsquos a fragrant and delicious spice that adds so much depth of flavor to Indian dishes. If you don&rsquot have it you can leave it out, but I really recommend seeking it out! And once you have it, make sure to try out some of my other recipes with using methi!
Lastly I add salt (because, duh, and also salt brings out the flavor of all those spices we just added!), lime juice, and some oil. I add lime juice to up the sour factor, as often I want more tanginess than my vegan yogurts give. Oil makes for a more delicious and better textured bake, but you don&rsquot need me to tell you that, do you? Skip it if you must.
Recipe for quick and easy whole pickled red onions
- Boil 1 cup of red pearl onions in 2 cups of water and 2 teaspoons of salt for 5 to 6 minutes. Drain the onions and rinse once
- In a small saucepan add ½ cup water, ½ cup apple cider vinegar, ¼ cup sugar, ½ teaspoon cumin seeds, ½ teaspoon black peppercorn, ½ teaspoon fennel seeds and bring it to a boil or until the sugar dissolves
- Place the drained onions in a jar or glass bowl. Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving
Tandoori fish bites recipe
Mix 4 tbsp of the yogurt with the curry paste and lime or lemon juice in a shallow dish. Add the fish, coat well, set aside.
Coarsely grate the cucumber into a sieve, drain well, then mix it into the remainder of the yogurt. Tear or snip in the mint leaves and season well to make a raita.
Heat a wok and add the oil. Lift fish pieces out of the marinade, draining off excess. Add to pan, cook for 2 mins, then turn them over and cook for a further 1-2 mins.
To make the salad: Put the sugar in a bowl with the rice vinegar. Microwave on high for 30 secs and stir to dissolve the sugar. Coarsely grate the carrot and add to the dressing with a handful of coriander leaves.
Cook the rice in the microwave as per pack instructions. Serve the fish on the rice with the salad, raita and lime wedges.
Loaded Raita Dip with Curry Dusted Sweet Potato Chips
Posted By Savita
Fried Curry Sweet Potato chips with low-fat creamy Greek yogurt dip without mayo or full fat creams. Perfect for game day snack.
This appetizer is really "super healthy" bowl full of spicy veggie chips and a scrumptious creamy yogurt raita dip! one of my favorite snack to serve crowd-cheering hungry souls on game day!
I always make sure to pair something spicy (little indulging), like these curry-salt dusted sweet potato chips with a big batch of fresh cut veggies, and a healthy veggie loaded dip. Often, I make healthy dip with yogurt or low-fat sour cream, instead of mayo or cheeses! The idea of pairing something spicy with lots of healthy stuff, presented little differently, do the trick! every time! Everyone enjoys the game, munching on crunchy curry sweet potato chips, eating a load of veggies and lite-fit yogurt and no one even notice the "healthy" part!!
and that is my ah. ha moment!!
Mantra is - Enjoy game without undoing your family's diet!
One thing, I have learned, cooking for my "picky eater", who is almost of my age ) (you know him!! ), that. sneaking good and healthy stuff in flavorful, zesty, colorful ingredients can allure even the crankiest kids to eat healthy )
Oh yes!! trust me! This dip and chip, might sound like fried chips and dip, but have ton of healthy ingredients. It's all part of the "game". Bowl looks creamy, full of fried stuff and colors!! where actually it is "gimmick" - so creamy (is non-fat yogurt), so fried (is wafer thin and even has coat of curry), colors (are veggies, veggies, and more veggies).
First, the kicker, Curry Salt Sweet Potato Chips! I have sliced the sweet potatoes wafer thin! One regular sweet potato yields more than 50 chips which can fill a bowl! Curry salt dusting adds a salty, spicy bite, and sweetness of sweet potato further enhances the taste. Don't this sound delicious already?
Second, THE star of the "super" bowl, dip!! Dip is creamy but non-fat, packed with lots of calcium and pro-bio-tics! Yes my friends, it is the promise of Non-Fat Greek Yogurt, delicious every time, yet no fat, and far less calories compared to mayo or cheese dips. And I loaded it with fresh cucumber, mint, tomato, jalapeno, and cilantro!
Crunch in every bite!! crunch from chips, from crunchy cucumber, tomato, and zesty jalapeno! and creamy greek yogurt to bring everything together!
Raita Dip?? Really?
Oh yeah! I make a lots of Raita variation to serve with everyday meal! This flavorful, cooling, gut-friendly, and scrumptious condiment has ton of flavor, and far less calories. Being raised on raita and rice, I can make 100 combination of raita and will be still counting!
A little secret! this batch of thin sliced apple chips taste delicious in raita! trust me! Omit all veggies in raita leaving in cumin, cilantro, salt, and pepper. than add grated or small chopped green apple. and you will remember me after you try! For this dip, I have kept apple chips on the side , to give little relief to, an already loaded Yogurt Dip :)
How to keep Yogurt Dips thick and creamy!
Good you asked! Simple answer! Always use Greek thick yogurt. If you can't find greek yogurt, pour plain non-fat yogurt in cheese cloth, place on top of strainer, and set aside for 1 hour or until most water has drained. Or simply buy two cups of non-fat Greek yogurt, like I did today! It makes life easier!
One more thing, only add salt in yogurt dips within 1 hour of serving, or yogurt tends to release water making dip watery! we don't want that!! right?
And. I forgot to mention, my Healthy Creamy Yogurt Raita Dip is Chips-Approved.
I'm sure you will like my "twisted" healthy "super" bowl! Make some for the big game day!
Smooth Garlic, Chilli And Mint Raita
- 300ml plain yogurt
- 1 tablespoon garlic and ginger paste
- 1 - 3 fresh green chillies - finely minced
- Juice of 1 lime
- 1 – 2 tablespoons commercial mint sauce of your choice
- Salt to taste
- Place all of the ingredients in a mixing bowl.
- Stir it all up until combined. If you like a thinner sauce, use a whisk.
- Cover and place in the fridge for at least one half hour before serving.
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For the tandoori marinade:
- 4 cloves garlic, rough chopped
- 1 2-inch piece of fresh ginger, peeled and rough chopped
- 1-1/2 inches turmeric root, peeled and grated, or 1 tablespoon ground turmeric
- 3 jalapenos, rough chopped (for milder tandoori, remove the seeds)
- 1 tablespoon coarse salt
- 2 teaspoons mustard powder or 1 tablespoon Dijon mustard
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground mace or nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 cups plain Greek-style whole milk yogurt
To finish the lamb:
- 1 cup (2 sticks) melted salted butter for basting
- 1 small sweet onion, thinly sliced
- Cilantro sprigs
- 8 lemon wedges, for serving
- Hell’s Fury Hot Sauce (see recipe), for serving
- Raita (see recipe), for serving
- Naan, for serving (pre-packaged)
Tandoori Paneer Tikka
Tandoori Paneer Tikka is a very popular grilled Starter/Appetizer dish from the North Indian Cuisine. Paneer cubes are marinated in spiced yogurt along with onion petals and diced bell peppers and then threaded onto skewers. The skewers are cooked in Tandoor, a traditional clay oven. Tandoor cooking imparts a distinct smokey flavor and slightly charred appearance to the paneer tikka. This recipe shares the method of making juicy and flavorful tandoori paneer tikka on gas stove , tawa and oven. Tandoori Paneer tikka is served with mint chutney, onion slices and lemon wedges.
It's Celebration Time @Foodie Monday BlogHop
I owe many things to this beautiful Foodie Monday Blog Hop group. This group gave me a chance to learn and grow as a blogger and challenge myself to think out of the box and try and experiment on food based on a new theme each week. If it was not for this group and its innovative themes, I would not have tried cooking dishes from so many cuisines around the world. On this group, we celebrate all festivals together irrespective of our religion by cooking food dishes associated with that festival. Many bloggers joined the group, many left due to their professional and personal commitments but one thing remained constant, the enthusiasm of the members of the group. I feel blessed to share my space with such talented and down to earth bloggers who believe in sharing their knowledge and passion for food with fellow bloggers. I made many new friends on this journey and I wish to meet them in person someday.
For the 300th theme we decided to post any dish that we make to celebrate a special occasion. Paneer is hot favourite in my family and any celebration, get-together or party is incomplete without one or two panerr dishes on the menu. So i made this Tandoori Paneer tikka as my humble contribution towards this celebration theme.