Come Dine With Me Australia

Try Dominic's entree from week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Onion Bhaji

  • 100g Chick-Pea Flour

  • .35 tsp Chilli Powder

  • .5 tsp Turmeric

  • .5 tsp Baking Powder

  • Salt

  • .5 tsp Ground Cumin

  • 1-2 Onions, halved and thinly sliced

  • 1 Green and 1 Red Chilli, deseeded and finely chopped

  • 25g finely chopped Fresh Coriander

  • Cold water to mix

  • Vegetable oil for deep frying

  • Tandoori Chicken

  • .5 of Tandoori Paste

  • 3 Tbsp Fresh Yoghurt

  • 3 Chicken Breasts sliced into thirds

  • Mango and Chilli Chutney

  • 6 Small Red Shallots, chopped finely

  • 10 fresh red chillies

  • 2 semi ripe mangoes, peeled and coarsely chopped

  • 5 cm piece of root ginger, peeled and very finely chopped

  • Sugar and salt to taste

  • Raita

  • 1 cup Natural Yoghurt

  • .5 large Cucumber

  • 1 tsp Ground Cumin

  • 2 cloves garlic, crushed

  • Handful of fresh Mint


  • Onion Bhaji:

  • 1.

    Sieve the flour, chilies, turmeric, cumin, baking powder and salt into a large mixing bowl.

  • 2.

    Add the chopped coriander, onions and chilies, mix well.

  • 3.

    Preheat the deep fat fryer to 180ºC.

  • 4.

    Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.

  • 5.

    Very carefully drop spoonfuls of the mixture into hot oil and fry until brown.

  • 6.

    Drain well on kitchen paper and serve hot.

  • Tandoori Chicken:

  • 1.

    Pre heat oven 180C.

  • 2.

    In a bowl combine Tandoori paste and yoghurt.

  • 3.

    Add chicken to marinade and leave overnight.

  • 4.

    Bake for 20 minutes.

  • 5.

    Served with shredded lettuce and lemon to squeeze.

  • Mango and Chilli Chutney:

  • 1.

    Sauté shallots in a pan until limp and golden.

  • 2.

    Stir in chillies and continue cooking until soft and well mixed with shallots.

  • 3.

    Stir in chopped mango.

  • 4.

    Season to taste with salt and sugar.

  • 5.

    Simmer until you have a typical chutney consistency.

  • 6.

    Allow to cool and refrigerate.

  • Raita:

  • 1.

    In a bowl mix Yoghurt and de-seeded cucumber.

  • 2.

    Add Ground Cumin, Garlic and chopped fresh mint.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 239kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 13g
  • Carbohydrate 29g
  • Sugar 16g
  • Sodium 552mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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