设备与配件
Tandoori portobellos with creamy coconut raita
准备工作 30 分钟
总数 40 分钟
4 portions
食材
Creamy coconut raita
-
continental cucumber cut into pieces (approx. 4 cm)1
-
garlic clove1
-
spring onion/shallot trimmed and cut into thirds1
-
fresh mint leaves only5 sprigs
-
coconut yoghurt (see Tips)200 g
-
filtered water50 g
-
lemon juice1 tbsp
-
sugar½ tsp
-
salt to taste1 - 2 pinches
-
extra virgin olive oil1 tbsp
Tandoori portobellos
-
extra virgin olive oil plus extra for greasing100 g
-
lime juice2 tbsp
-
chilli powder2 tsp
-
ground cinnamon2 tsp
-
cumin seeds2 tsp
-
whole cloves4
-
coriander seeds2 tsp
-
black cardamom pod (optional - see Tips)1
-
ground turmeric½ tsp
-
tomato paste20 g
-
piece fresh ginger peeled and cut into slices5 cm
-
garlic cloves4
-
salt to taste1 tsp
-
coconut yoghurt (see Tips)100 g
-
fresh portobello mushrooms8
难易度
初级
营养价值 每 1 portion
蛋白质
8.9 g
热量
3868.7 kJ /
921.1 kcal
脂肪
89.8 g
纤维
14.6 g
碳水化合物
16.4 g
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