Tandoori Chicken Yay... Gulf Shrimp Nay

Nothin special goin on here. Last week was just going to work, coming home, and cooking.



Not going in order here but this is gulf shrimp that we had on Sunday. Dr. Food saw them at the grocery store and his Texan seeped out. He yelled "I HAVE TO HAVE THOSE" Ok, not really but I imagined him yelling. He said it in his talking voice. Come to think of it he is a loud guy and it could have been kinda yelling. I digress. I know it looks good enough in the picture but it wasn't. I didn't like it.



We had a halibut dish that really was gross. I know I know it looks pretty but it tasted like ew.



There was something with Bok Choy in it.



Oh, it was the Soba Noodles. I rather have eaten the tongs in that picture. This dish was a bore.




There was the usual suspects like artichoke.




There was a chicken with some kind of marinade and sweet potato and cauliflower. Ew.



and then there was THIS! Crappy picture of a great dish and the highlight of the week. Tandoori chicken with Mint Raita. It came from cooking light and I will make this one again. I loved it.



Not pretty but really good.



Served it with an Indian Cauliflower dish.



This week started with Bittman's skillet Tamale. Meh.



I take the meh back. Make that ew.



Indian Cauliflower
Allrecipes.com



1 large head cauliflower
4 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala (optional)
salt to taste
1/2 head lettuce

Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.

Bake the cauliflower for 30 minutes.

While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.




Tandoori Grilled Chicken with Mint Raita
Ivy Manning, Cooking Light
JUNE 2012

Printable Version

Printable Version

Marinade:
3/4 cup fat-free Greek yogurt $
2 tablespoons chopped peeled fresh ginger
1 tablespoon paprika
1 tablespoon fresh lime juice $
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, chopped
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned $
Raita:
3/4 cup fat-free Greek yogurt $
3/4 cup chopped seeded cucumber $
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray $
Preparation

1. To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.
2. To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.
3. Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.
4. Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
5. Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes.