Tandoori Express
Tandoori Express Restaurant in Oakhurst
40278 Rd 425A, Oakhurst, CA 93644
Monday: 11:30AM-2:30PM,4:30-10PM | Tuesday: 11:30AM-2:30PM,4:30-10PM | Wednesday: Closed | Thursday: 11:30AM-2:30PM,4:30-10PM | Friday: 11:30AM-2:30PM,4:30-10:30PM | Saturday: 11:30AM-2:30PM,4:30-10:30PM | Sunday: 11:30AM-2:30PM,4:30-10PM
America/Los_Angeles time zone
4.4 average rating from 662 reviews for Tandoori Express
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Oakhurst
California
93644
US
Others Nearby
Valero Gas & Chester’s Fried Chicken Fast food restaurant in Oakhurst
40387 CA-41, Oakhurst, CA 93644
Monday: 6AM-10PM | Tuesday: 6AM-10PM | Wednesday: 6AM-10PM | Thursday: 6AM-10PM | Friday: 6AM-10PM | Saturday: 6AM-10PM | Sunday: 6AM-10PM
America/Los_Angeles time zone
4 average rating from 170 reviews for Valero Gas & Chester’s Fried Chicken
Cream Puff Appetizers Recipe
Drop by 1/2-teaspoonfuls at least 1-1/2 inches apart onto ungreased baking sheet. Bake at 400ºF for 20 to 30 minutes, or until golden brown. Cool away from draft. Meanwhile, prepare one of the fillings.
For shrimp filling, in medium mixing bowl blend cream cheese and sour cream. Stir in cocktail sauce, tarragon, pepper and garlic powder. Add shrimp, water chestnuts and scallions. Mix thoroughly. Cover and refrigerate for at least 30 minutes. Season to taste with salt.
For chicken filling, in medium mixing bowl combine all ingredients. Mix thoroughly. Cover and refrigerate for at least 30 minutes.
To fill, cut off tops of cooled cream puffs. Remove dough filaments from inside. Fill with desired filling. Replace tops.
Codfish Balls Recipe
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ºF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.