CRISPY VEGETABLE PAKORAS RECIPE | ALLRECIPES
These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.
Provided by veggigoddess
Categories Spicy Appetizers
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 3 cups
Number Of Ingredients 11
Steps:
- Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
- Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
- Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
- Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.
Nutrition Facts : Calories 216.5 calories, CarbohydrateContent 15.9 g, FatContent 15.9 g, FiberContent 2.6 g, ProteinContent 4.6 g, SaturatedFatContent 1.9 g, SodiumContent 406.4 mg, SugarContent 4.3 g
DEBBIE'S VEGETABLE LASAGNA RECIPE | ALLRECIPES
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
Provided by Debbie
Categories Vegetarian Lasagna
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
- Whisk ricotta cheese, egg, and egg white together in a bowl.
- Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
- Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 291.4 calories, CarbohydrateContent 30.4 g, CholesterolContent 39.1 mg, FatContent 13.2 g, FiberContent 3.2 g, ProteinContent 13.6 g, SaturatedFatContent 4.3 g, SodiumContent 481.9 mg, SugarContent 5 g
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