Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
125 Gramm | Besan; (chick pea or gram |
| Flour) sieved |
50 Gramm | Ground rice or rice flour |
| A pinch of bicarb of soda |
1 Teelöffel | Salt |
1 Teelöffel | Crushed dried chillies or chilli powder |
1 Teelöffel | Kalonji; (onion seeds) |
1/2 Teelöffel | Ajowan |
1/2 Teelöffel | turmeric ground |
2 Teelöffel | ground cumin |
2 Teelöffel | coriander ground |
200 Milliliter | water |
| Sunflower or corn oil for deep frying |
1 | 225 gram who baby corn |
The most important factor is the temperature of the oil. Check it is between 160 °C (325F) and 180 °C (350F) before you begin frying. (If you do not have a thermometer drop a cube of bread in the oil - if it floats in a few seconds without browning then the temperature is just right.)
Mix all the dry ingredients together ina bowl and gradually add the water to form a thick paste of coating consistency.
In a wok or other suitable pan for deep frying heat the oil over a medium heat. Dip each corn into the batter and shake off any excess batter. Fry them in a single layer, without overcrowding the pan, until they are crisp and golden brown (7-8 minutes). Drain on absorbent paper.
reserved.
Carlton Food Network http://www. Cfn. Co. Uk/
|
|
Anmerkungen zum Rezept:
keine |