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Recipe: Vegetarian Tandoori "Chicken"

Monday, February 13, 2012
I've been doing so many sewing posts lately, that I figured it's time for another recipe.  Here's one of my easy go-to dinner recipes.

1 cup Vital Gluten flour
6 cups water
3 Tbsp curry 
1 tsp coriander
1/2 tsp cinnamon
1 jar of Tandoori sauce (or any other Indian sauce you like...Butter Chicken sauce is yummy, too, but has a LOT of fat)
Your choice of veggies (I used broccoli, carrots, and also 1/2 can of leftover chick peas)

Boil 5 cups of water with all of the spices.

In a bowl, stir gluten flour with the remaining 1 cup of water.  Knead dough for about five minutes and form into a long log.

Once the broth is boiling, tear chunks of gluten dough and add into the boiling broth.  Simmer covered for 45 minutes, stirring a couple of times during cooking.

Chop/prepare vegetables and place in a casserole dish.  Add cooked gluten, and tandoori sauce.  Stir.

Ready to go into the oven:

Bake for 30 minutes at 350 degrees.

Serve with naan bread and rice.  I garnished with some cilantro, Masala dressing, and pappadum on the side.

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