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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

12 cups

 bite size vegetables (see note below)  

3

 tbsp olive oil  

1-1/2

 tbsp  tandoori masala (see below)  

 

   salt and pepper

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. NOTE:  Use a mixture of these vegetables in proportions desired, changing for variety each time you prepare dish.
  2. 1-inch bell pepper squares
  3. ¼-inch thick diagonal carrot and asparagus slices.
  4.  Whole cherry tomatoes
  5. ½-inch turnip or zucchini chunks.
  6. Serve as a first course or with roasted meats.
  7.  In an 11- by 17-inch roasting pan, mix vegetables, oil, and tandoori masala.
  8. Bake in 400 degree F. oven, stirring occasionally until vegetables are browned and tender when pierced, 40 to 45 minutes.
  9. Transfer to serving dish. Serve hot or cool.
  10. Cover and chill up to 1 day.
  11. Add salt and pepper to taste.
  12. TANDOORI MASALA
  13. Prep and cook time: About 12 minutes, makes about 1/3 cup.

Recipe Notes :

Time:

Prep and Cook Time: About 1-1/4 hours

Recipe Serving #:

6 to 8