| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Niger | Tamwt03 | 6 | servings |
INGREDIENTS
| 1 | c | Fine chickpea flour |
| 1 | tb | Ground cumin |
| 1 | tb | Black mustard seeds |
| 1 | ts | Salt |
| 1 | ts | Dried red pepper flakes |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Ground coriander |
| 1/4 | ts | Baking powder |
| 3/4 | c | Water -; (to 1 cup) |
| 1 | ts | Peanut or vegetable oil |
| 6 | c | Vegetable oil; for frying |
| 1 | Bell pepper; cored, seeded, | |
| And sliced in 1/2" strips | ||
| 6 | md | Mushrooms; whole or halved |
| 1 | c | Broccoli florets |
| 2 | c | Cauliflower florets |
| Mint And Cilantro Chutney; see * Note | ||
| Yogurt Sauce; see * Note | ||
| Soy sauce |
INSTRUCTIONS
* Note: See the "Mint And Cilantro Chutney" and "Yogurt Sauce" recipes which are included in this collection. Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance. To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A35 broadcast 12-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-10-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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