62 gobi mattar Recipes

cauliflower, cut into small florets, onions, chopped into 1/2-inch chunks, baking potatoes, peeled and chopped into 1/2-inch- 3/4-inch chunks, frozen green pea, vegetable stock or 1 cup chicken stock, olive oil or 4 tbsp ghee or 4 tbsp clarified butter, fresh ginger, grated (including juice), fresh ginger, peeled and finely minced, garlic cloves, minced, hot green chili pepper, minced, turmeric, garam masala, ground coriander, salt, white pepper (optional), fenugreek seeds, ground cumin, cumin seed, lemon , juice of, fresh cilantro, chopped

panir (cubed ), oil or 2 tbsp ghee, mustard seeds, cumin seed, onion, ginger, garlic cloves, tomatoes, sugar, salt (to taste), garam masala, chili powder, turmeric powder, coriander powder, cumin powder, water (or as needed), peas, heavy cream, fresh cilantro

sized onion, peeled and chopped, cube of fresh ginger, peeled and chopped, vegetable oil, paneer, whole dried red pepper, ground coriander seeds, ground turmeric, sized tomatoes, peeled and minced, salt, freshly ground black pepper, shelled fresh or 2 packages defrosted frozen peas

vegetable oil, cumin seeds, minced garlic, ginger paste, potatoes, peeled and cubed, ground turmeric, paprika, ground cumin, garam masala, salt to taste, cauliflower, chopped fresh cilantro

olive oil, cumin seeds, garlic, minced, ginger paste, potatoes, medium, peeled and cubed, turmeric, ground, paprika, cumin, ground, curry powder (garam masala), salt, cauliflower, cilantro, chopped

cauliflower, tomatoes, cayenne, ginger, onions, potatoes, turmeric, coriander, cumin, curry powder, olive oil

cauliflower, oil, cumin seed, asafetida powder (be careful not too use too much!), chopped onions, ginger paste, garlic paste, chili powder (depends on the heat level you like), turmeric powder, chopped tomatoes, salt, chopped coriander leaves, garam masala

all-purpose flour, sized cauliflower, red chili powder, salt, garam masala powder, mango powder, ginger-garlic paste, vinegar or 2 tsp lemon juice, sized egg (all the above item r required to prepare the fried cauliflower), onion, chopped in to small pieces, garlic cloves, chopped in to small pieces, tomato, chopped, sized green chilies, chopped, ginger-garlic paste, salt, garam masala, tomato sauce

cauliflower (clean and cut into big flowerets.), spring onion, gingerroot (chopped ), garlic (finely chopped ), cornflour, plain flour, red chili powder, dried red chilies, oil, water, milk

cauliflower(cut into medium size pieces), all purpose flour (maida), corn flour, red chilli powder, salt, edible color (orange red), water, white onion(finely chopped ), ginger garlic paste, green chillies (slit), green pepper(sliced ), garlic (cut into thin slices), sugar, pepper powder, dark soya sauce, tomato sauce, coriander leaves(finely chopped ), oil for deep frying, salt to taste

big cauliflower - cut into small florets, cornflour, capsicum - cut into thin strips, onion - cut into thin strips, chilli pwd, tomato sauce , chilli sauce , dark soy sauce

head cauliflower, cut into small florets, mushrooms, in 1/8 inch slices, grape tomatoes, garlic cloves, crushed and finely chopped, salt, cumin, madras curry, garam masala, black pepper, cilantro, vegetable oil

peas, boiled, diced potato, boiled, tomato, chopped, onion, chopped finely, ginger paste, garlic paste, green chilies, chopped, turmeric powder, cumin powder, coriander powder, garam masala, vegetable oil, water, cilantro, chopped, salt , to taste

onion, skinned and finely chopped, ginger (crushed ), garlic paste, vegetable oil, curry powder, cinnamon, turmeric (haldi), coriander powder, cumin powder, skinless chicken breast (minced ), tomato, diced, lemon juice, green peas, crushed red chili pepper

olive oil or 4 tbsp ghee or 4 tbsp clarified butter, onions, chopped into 1/2-inch chunks, cumin seed, garlic cloves, minced, fresh ginger, peeled and finely minced, hot green chili pepper, minced, turmeric, garam masala, ground coriander, salt, white pepper (optional), fenugreek seeds, ground cumin, baking potatoes, peeled and chopped into 1/2 to 3/4-inch chunks, vegetable stock or 1 cup chicken stock, cauliflower, cut into small florets, fresh ginger, grated (including juice), lemon , juice of, frozen green pea, fresh cilantro, chopped

water, onion, finely chopped, garlic clove, minced, curry powder, ground cumin, ground coriander, ground cinnamon, mushroom, sliced, diced tomatoes with juice, frozen peas, thawed, garbanzo beans, drained and rinsed, chopped fresh cilantro, freshly ground pepper

dusting whole wheat flour (atta), salt, ghee , to shallow fry, cauliflower, fresh coriander leaves, fresh mint leaves , a few sprigs, green chilies, gingerroot, mango powder (amchur) or 1 tbsp lemon juice, red chili powder

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.