108 gobi paratha Recipes

whole wheat flour (atta), salt, yogurt, ghee, onion, red chili powder, green chili pepper, oil , to cook paratha, cumin powder

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

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

whole wheat flour, plain white flour, salt, sunflower oil, water , tepid

all purpose flour, clarified butter, water, baking powder, clarified butter

wholewheat flour ,sifted, salt, veg. oil, ghee or butter,melted, extra flour for dusting

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

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

sized potatoes, boiled and peeled, onion, chopped into small pieces, garam masala, salt, per taste, green chili, finely chopped (now the number of chillies really depends on how hot the chilli is), ginger, chopped finely or grated, oil , for cooking the paratha and onions, wheat flour (roti flour), oil, warm water

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.

semolina, grated tender coconut, onion, finely chopped, coriander leaves, washed and chopped, green chili, crushed, red chili powder, ginger, grated, cumin powder, sugar, salt, ghee or oil, to fry, black pepper, to garnish, chopped coriander leaves, to garnish