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March 12, 2010 / Michelle Ferris

A Winning Dinner Plan: Indian Palate

On the menu was some not-from-scratch chicken, and several me-originals. Amazing how good things can turn out when you just start throwing things together!

Baked Chicken Tikka
6 boneless, skinless chicken breasts (you can probably substitute with firm tofu, if you prefer)
7 Tbsp plain, lowfat yogurt
7 Tbsp Patak’s Tikka Masala Paste
1/2 White/Yellow onion
  • Mix ingredients in a ziplock.
  • Marinate for an hour.
  • Cover bottom of Pyrex with thick sliced white/yellow onion
  • Baked at 380, covered, for 30-40 minutes.
Creamy Cumin Spinach
1 – 9 oz. package washed Baby Spinach
1/4 lg. Yellow onion, diced
3 cloves garlic, minced
1/2 tsp Cumin seeds
4 Tbsp heavy cream
2 Tbsp slivered almonds, toasted
Salt & Pepper to taste
  • Toast almonds in a pan. Set aside.
  • Carmelize onions and add garlic just before they’re done.
  • Chop spinach and add to onions.
  • Toss in cumin seeds, salt & pepper.
  • Let cook until thoroughly softened.
  • Just before serving, add cream and mix well.
  • Garnish with toasted almonds.
Warm & Bright Sauteed Salad
1 Orange bell pepper, thinly sliced lengthwise
10 Crimini mushrooms, sliced
1 small handful Cilantro, chopped
1 firm (just ripened) Avocado, halved & cut into slices
Salt to taste
Dash of lime juice
  • Saute bell pepper at a high temperature so that it blackens a bit.
  • Add mushrooms when peppers are half done.
  • Add salt, cilantro and avocado slices. Be sure to mix in thoroughly.
  • Once cilantro is cooked through and avocado is warmed, add a dash of lime juice over the top.
  • Toss and serve.
Curried Tomatoes
1 lb large Cherry tomatoes
1 tsp Curry
1 tsp Sugar
Sprinkle of salt
  • Slice tomatoes in half, and arrange (cut side up) in a Pyrex dish.
  • Sprinkle curry, sugar, and salt over the top.
  • Broil in oven for 5-10 minutes, or until soft and slightly charred.
  • Serve.
Simple Coconut Rice
To six servings of rice, add 4 Tbsp dried, shredded (unsweetened!) coconut. Add 1/2 tsp olive oil, and 1/4 tsp salt.
Cook as you would normal rice.
Mix & Serve.

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