33 gobi onion Recipes

olive oil, onion, chopped, minced garlic, cumin seeds, diced tomatoes, coconut milk, ground coriander, salt, ground turmeric, cayenne pepper, ground cinnamon, ground ginger, ground cardamom, yukon gold potatoes, peeled and cubed, head cauliflower, chopped into bite size pieces, garbanzo beans, drained, garam masala

cauliflower - 1 medium sized flower, ginger-garlic paste - 1 tsp, cornflour - 1/4 cup, chilli powder - 1 tsp, salt to taste, onion - 1 small size, tomato sauce - 2 tbsp, soy sauce - 1 tsp, corn flour - 2 tbsp, chilli sauce - 1 tsp, ginger-garlic paste - 1 tsp, oil - 2 tsp, salt to taste, cilantro for garnish

cauliflower florets, potatoes, onion, chopped, fresh chilies, minced (to taste), cumin seeds, turmeric, ground coriander, cayenne pepper (to taste), salt (to taste), vegetable oil, water, chopped cilantro, garam masala, tomato sauce

head cauliflower, cut into 1-inch florets, potatoes, peeled and cut into 1-inch chunks, olive oil, cumin seeds, tomatoes, diced, onion, chopped, salt, curry powder

butter, olive oil, garlic cloves, minced, onions, chopped, hot curry powder, garam masala, cauliflower, chopped, chickpeas, drained and rinsed, fire-roasted tomatoes, pureed, salt and pepper, water, greek yogurt, cucumber, peeled, seeded, and chopped, garlic cloves, minced, mint leaf, chopped, ground ginger, ground cumin, salt

waxy potatoes, peeled, spring onions, cut into 1/2 cm rings, head cauliflower, cut into small florets, vegetable oil, cumin seed, mustard seeds, coriander powder, water, turmeric, ground ginger, lemon , juice of, salt, fresh ground black pepper

potatoes, head cauliflower, onion, ginger, chili pepper, garlic cloves, oil, butter, tomato, plain yogurt (or soy yogurt), soymilk (or cream), turmeric, ground cumin, ground coriander, curry powder, salt, frozen peas, cilantro, lemon juice

head cauliflower (medium size), onion (sliced or chopped ), almonds (blanched ), plain yogurt, gingerroot (grated ), garam masala powder, salt, half cream, dried whole red chile (deseeded), olive oil, freshly chopped coriander leaves

potato, diced, cauliflower, cut into small florets, tomato, diced, onion, finely chopped, garlic, crushed, olive oil, cumin seeds, ground coriander, ground cumin, ground turmeric, cayenne pepper, coriander, freshly chopped

split red lentils (masoor dal), water, ground turmeric, vegetable oil, cumin seed, garlic cloves, peeled and finely chopped, onion, peeled and cut into fine slices, cabbage, cored and finely shredded, hot green chili pepper, seeded and finely sliced, salt, tomato, peeled (or not ), fresh ginger, peeled and finely grated

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.