47 gobi Recipes

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

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

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

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

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

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

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

vegetable oil, divided, cumin seed, onion , quartered then sliced, serrano chile peppers, minced, ginger paste, ground coriander, paprika, turmeric powder, cayenne pepper, garam masala, baking potatoes, peeled and cut into 1 inch pieces, salt, head cauliflower, cut into florets, lemon juice

cauliflower, cut into large florets, potatoes (4 large new halved or two large normal peeled and quartered), onion, chopped, garlic, chopped fine, ginger, grated, coriander powder, cumin powder, garam masala, turmeric powder, chili powder, oil, fresh coriander, salt to taste

olive oil, onion, peeled and cut into small pieces, fresh coriander, separated into stalks and leaves and roughly chopped, chili powder, cauliflower, leaves removed and cut evenly into eighths, potatoes, peeled and cut into even pieces, diced tomatoes, minced ginger, minced garlic, cumin seeds, turmeric, salt, garam masala

vegetable oil, onion, peeled and cut into small pieces, fresh coriander, separated into stalks and leaves and roughly chopped, green chili, chopped into small pieces (or 1 tsp chili powder), cauliflower, leaves removed and cut evenly into eighths, potatoes, peeled and cut into even pieces, diced tomatoes, fresh ginger, peeled and grated, fresh garlic, chopped, cumin seed, turmeric, salt, garam masala

head cauliflower, potatoes, methi seeds, onion , chopped lengthwise, ginger-garlic paste, turmeric, cumin powder, coriander powder, chili powder, garam masala, coriander, oil

cauliflower, potatoes, ginger paste, chopped onion (small), chopped tomato (small), green chilies, salt, cumin seeds, turmeric powder, chili powder, allspice, oil

olive oil, onion, chopped, fresh coriander, chopped, green chili peppers, minced (according to taste), cauliflower, cut into chunks, potatoes, cut into chunks, canned tomatoes, cumin seed, sea salt, garlic cloves, minced, fresh ginger, peeled and grated, turmeric, flax seeds, ground, garam masala, water

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.

oil ( vegetable or olive, onion- cut into thin slices and each slice cut in half crosswise, cumin seeds ( i used 1 tsp cumin), turmeric, paprika, salt, whole tomatoes and liquid, chopped, lge cauliflower, broken into 1 pieces, water, garam masala