| 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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