After enjoying The World's Best Paleo Breaded Shrimp -LCB- Made with TigerNut
Flour -RCB-, Ray and I have been obsessed with fun new ideas to test out with TigerNut
Flour — this weekend I'll be using the same breading on some Rock
Fish we have in our freezer from our Cheaspeake Bay
fishing trip
over the summer, and I'm sure it will be just as delicious.
Standout dishes from the extensive menu include Samosa Chaat with chickpea, onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served
over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn
flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or
fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
+ Homemade chicken or
fish nuggets — simply coat small chunks of fresh chicken or white
fish in one coat of plain
flour, one coat of egg wash and one coat of breadcrumbs then drizzle
over a little oil and bake in moderate oven until golden and cooked inside... the cooking time will depend on size of meat chunks, so keep an eye on them.