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with chick pea batter and cilantro mint sauce Chefs Anne and David Gingrass Makes hors d'oeuvres for four Ingredients 1/2 cup Yogurt 2 Tbls. Water 1 each Fresh shallot - coarsely chopped 1 Tbl. Fresh ginger root, peeled and minced finely 1 each Small jalapeno with the seeds 1 Tbl. Sugar 1/4 each Green bell pepper, seeds and core removed 1/4 cup Fresh mint leaves 1 cup Fresh cilantro leaves to taste Salt and pepper 1 cup Chick pea flour 1 cup Warm water 1 tsp. Cayenne 1 Tbl. Ground cumin seed 2 Tbls. Extra virgin olive oil 3 each Sweet onions, peeled and cut into 1/2" thick rings (we don't use the centers) 4 cups Peanut oil (or the amount suitable for your pot or deep frier) Method 1. Combine the yogurt, water, shallot, ginger, jalapeno, sugar, bell pepper, mint and cilantro in the canister of a blender and puree until smooth. Season to taste with salt and pepper. 2. In a suitable bowl, combine the chick pea flour with the water, cayenne, cumin and olive oil and mix until smooth. Season to taste with salt and pepper. 4. In a deep frier or deep pot, heat the oil to 350 F. 5. Dip the onion rings into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown. 6 Remove the fried onions to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping. |
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