香豌豆和“印度奶酪”

我妈妈和婆婆都使一个伟大的Mattar印度奶酪。事实上,他们是如此的好,我不想让我丈夫和我自己失望时,他最喜欢的菜。这道菜,我终于接近专家在我的家人。即使豆腐替换,这是甜美的烘烤豆腐第一世界上所有的区别。

笔记烤豆腐:

1。设置一个烤箱架在最高位置,将烤箱预热到350°F (180°C),和轻抹一层油烤盘。

2。撒上胡椒籽马沙拉豆腐条的一边。

3所示。把豆腐和未成熟的一面烤盘。轻轻喷油。烘烤15分钟。翻转豆腐片,用剩下的赛季胡椒籽马沙拉,再轻轻喷油。烘烤15分钟。把锅从炉子,让豆腐冷却5分钟,切成方块。立即使用烤豆腐或储存在密闭容器中长达1周后在冰箱里。你也可以冷冻2个月。

马沙拉:

根据定义,一个马沙拉只是一个混合。还记得电影密西西比马沙拉吗?它是关于一个印度女孩约会一个非洲裔美国人的文化。现在得到它吗?有数十马沙拉,所以厨师可以抓住适合他或她的一个菜,而不是添加每个成分。这些香料混合不同类型和数量的单独的香料。混合可以购买,但他们在家里一样容易。试一试,你可能会感到惊喜。茶马沙拉是标准的混合小豆蔻、丁香,肉桂,让印度茶它独特的味道和温暖的味道。Chaat马沙拉,独特的馅饼和高度上瘾,口味许多街头食品称为Chaat。 Its key ingredients include mango powder and black salt. Sprinkle a little over fresh veggies along with some lemon juice, and you’ll see just how addictive it is for adults and kids alike. Chana masala includes pomegranate seeds, fenugreek, and mustard seeds, among other spices, which combine to give this blend its unique tartness. It’s traditionally cooked with chickpeas but can be used in virtually any dish. Chutney powder is a tart, reddish-pink powder sprinkled over fresh dosas in South Indian cooking. Because it’s used so infrequently, I did not include a recipe in my book. It can be found at any Indian grocery store. Garam masala is synonymous with North Indian cooking. This spice blend includes cumin, coriander seeds, and cassia leaves, among other ingredients. It’s a classic way to quickly cook up a standard North Indian curry. Rasam masala (powder), used to flavor the classic South Indian soup by the same name, combines lentils and curry leaves with spices to get its unique flavor. Sambhar masala, a delicious and fiery combination of lentils, curry leaves, spices, and whole red chiles, flavors South Indian sambhar stew but can be used in other soups and lentil dishes as well as sprinkled over popcorn.

烹饪方法烤,炒

成本便宜的

总时间在1小时

场合家庭聚会

食谱当然主菜

饮食的考虑无蛋、无谷蛋白、清真、犹太、脱脂花生免费,树坚果免费素食,素食者

餐晚餐

味道和质地好吃的,五香,鲜味