| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Appetizers, Indian, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Besan Or Gram Flou — |
|
|
[lentil flour) |
| 1 |
tb |
Freshly Squeezed Lemon |
|
|
Juice |
| 2 |
ts |
Ground Coriander |
| 2 |
ts |
Margarine Or Oil — melted |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Garam Masala — (recipe to |
|
|
Follow) |
| 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Ground Tumeric |
| 1/2 |
ts |
Cayenne Pepper |
|
|
Water |
|
|
Choice Of Vegetable — (to |
|
|
Follow below) |
|
|
Vegetable Oil For Frying |
INSTRUCTIONS
1 In a large bowl combine the first 9 ingredients with enough water to form
a thick batter.
2 Prepare the vegetable as directed below, and dip into batter, allowing
excess to drip off.
3 In a large saucepan or a deep skillet, heat 2 inches oil over high heat
until very hot. Add batter-coated vegetables, a few pieces at a time; fry
until golden brown (cooking time varies from 3 to 10 minutes). If oil
begins to spatter or smoke, reduce heat to medium. 4 Drain vegetables on
paper towels. Serve hot.
Eggplant: Cut 1 medium unpeeled eggplant into wedges. Add 2 tablespoons
khus-khus (white poppy seeds) to batter, if desired. Dip eggplant in batter
and fry 8 to 10 minutes or until tender.
Potatoes: Cut 3 large potatoes into thick slices. Dip into batter and fry
5 to 8 minutes, or until tender.
Green Peppers: Cut 2 seeded green bell peppers into wedges. Dip into
batter, and fry 3 to 5 minutes, or until tender.
Mushrooms: Dip 1/2 pound of whole mushrooms into batter. Fry 3 to 5
minutes, or until tender.
Onions: Cut 2 large peeled onions into thin slices; sprinkle with salt and
allow to drain. Instead of usind batter, coat onion slices with besan
mixed with 4 chopped scallions, 1 tablespoon chopped cilantro, and 1 minced
green chile (optional). (You may coat several slices at a time to form a
fritter or pancake.) Fry 3 to 5 minutes until tender.
Recipe By : Adam Solomon <adam@COUNTERPOINT.COM>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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