157 right chole Recipes

fresh tomatoes, quartered, cube fresh ginger, cut in half, fresh green chile (optional), grapeseed oil (or any other light oil such as canola), asafetida powder (optional), whole cumin seed, fresh spinach, chopped, chickpeas (14 or 15 oz can, won tsp matter much), water, ground coriander, ground chili powder, turmeric, sea salt (or to taste), garam masala, fresh cilantro, chopped fine (optional)

vegetable oil, garlic, minced, onion, chopped, red pepper flakes, ground cumin, curry powder, sweet peas, drained, garbanzo beans, drained, frozen chopped spinach, thawed and squeezed dry, plain yogurt, chicken broth, salt and pepper to taste

cooked chickpeas, oil or 1 tbsp ghee (use ghee for a richer, but non-vegan version; ghee is clarified butter), green chilies, chopped, ginger, peeled,finely chopped, red chili powder, turmeric powder, coriander powder, boiled peeled diced potatoes, salt , to taste, dried mango powder or 1/4 cup tamarind pulp, water, fresh coriander, chopped, cinnamon stick, ground, black peppercorns, ground

uncooked white rice, raw baby spinach, peas, broccoli, sliced mushrooms, diced pineapple, eggplant, summer squash, onion, olive oil, vinegar

cornstarch or 2 cups arrowroot, dried lavender flowers, dried chamomile

mayonnaise, dijon mustard, honey, fresh dill, chopped, vidalia onions, sliced or 1 large sweet onion, olive oil, butter, brown sugar, salt , to taste, black pepper , to taste, ground sirloin or 1 lb chuck, salt , to taste, black pepper , to taste, cheddar cheese, thick slices (a combo of yellow and white cheeses looks stunning), hamburger buns, toasted (use good quality buns), romaine lettuce, sliced dill pickles, ketchup, ruffles potato chip (optional, add them along side , or right into your burger for a nice crunch)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

chopped fresh cilantro, minced fresh garlic, minced jalapeno pepper (seeds and veins may be removed) skin removed, unsalted butter (reserve 1 tbsp for saute), chicken stock, freshly-squeezed lime juice, gold tequila , flamed, heavy cream, red onion, thinly sliced, red bell pepper, thinly sliced, yellow bell pepper thinly sliced, green bell pepper, thinly sliced, dry spinach fettuccine or 2 lb fresh, chicken breast, diced 3/4 inch, soy sauce, peel a jalapeno , heat about a quarter cup of olive oil in a saute pan over medium-high heat until the oil shimmers. add the jalapeno and roll it around until the skin is blistered on all sides. remove the jalapeno from the pan and robe with a paper towel -- the skin will come right off. use the olive oil for other dishes -- it is infused with jalapeno flavoring, fastest way to flame the tequila is to pour it into a wide glass, and light a match. when the flame dies out it is done. alternately you may use a small saute pan.

organic drained chick peas, organic onion, organic garlic, water, salt , pepper(lots) and grass fed butter(1-2 tbsp) to taste., simmer the chickpeas , onion and garlic in water until all liquid has reduced. throw the hot mixture into a blender or food processor with sea salt, pepper and a nice portion of butter and blend until smooth. serve right away hot, re-warm in oven or serve cold as a dip or side-dish.

vegetable oil, ground cumin, ground dried red chilies, serrano chile peppers, seeded and chopped, onions, chopped, garbanzo beans (chickpeas), drained, lemon juice, water, salt to taste, minced fresh ginger root, tomatoes, chopped, chopped fresh cilantro, for garnish

chickpeas ( safed or white chole or chole), instant tea powder or 3 tea bags, black cardamom pods (moti ilaichi), salt (half black , half white , remember in this recipe whenever you use , make sure you use ), cinnamon, black pepper, jeera powder, saboot dhania patta (whole coriander seeds), pomegranate seeds (anardana), green chili, finely chopped, tomatoes, finely chopped, ginger, finely chopped, coriander, finely chopped, onion, finely chopped (set aside 1/2), mango powder (aamchur), garam masala, red chile, dried coriander, any cooking oil, bay leaves (set aside), cumin seed (set aside)

onions, quartered, green bell pepper, cored, seeded, and chopped, firm, ripe tomatoes, chopped gingerroot, vegetable oil, garam masala, red chili powder , or to taste, salt , to taste, chick peas or garbanzo beans, drained and rinsed, fresh lemon juice , or to taste, minced fresh cilantro , or to taste

ground chuck, taco seasoning, water, sour cream, head lettuce, shredded, tomatoes, diced, shredded cheddar, tortilla chips

all-purpose flour, salt, paprika, ground red pepper, chicken wings, vegetable oil, rom-esco sauce

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.