Recipe - Tandoori Potato And Onion Casserole

One half teaspoon Cumin powder
One half teaspoon Coriander
One half teaspoon Cardamom
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One half teaspoon Cayenne pepper
One half teaspoon Turmeric
2 pound Potatoes Yukon gold
1 pound Onions
1 cup Yogurt, skim milk
1 teaspoon Chili pepper fresh hot
1 tablespoon Garlic chopped
1 tablespoon Ginger root grated
1 cup Chicken broth

Blend the spices together and set aside. Peel and slice the onions and
potatoes into rounds One fourth inch thick. Combine the yogurt, chili, garlic,
ginger, and spice mix. In a large bowl, toss the cut or sliced up onions and
potatoes. Add the yogurt mixture and spread the vegetables in an even layer
in a shallow baking dish. Pour the stock over the top. Bake in preheated
350 degree oven for 1 One half hours, until thoroughtly cooked and browned on
top

Recipe By : Eat More, Weigh Less, Dean Ornish

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

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