-1 Cup Gram Flour
-1/3 Cup Water
-1 tablespoon of ground cumin
-1 Tablespoon of ground coriander
-2 teaspoons of salt (or to taste)
-1 teaspoon of ground chili pepper (or to taste)
***Mix together in a thick paste and set aside
-Vegetables (again what you would like to add)
-1 bunch of green onions
-1 bunch of Parsley
-1 medium size russet potato sliced small
Combine the vegetables with your mixed batter
In a fryer heat 2 cups of oil (I like sun flower or Canola)
Than take large spoons full and drop vegetable batter into the oil Brown on both sides, spoon out on a paper towel.
Serve with yogurt and catchup while still hot.
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-12 pieces lasagna noodles
-2 lt hot water (for boiling the noodles)
-2 cups cheddar/mozzarella, shredded
For groundbeef mixture
-1/4 cup olive oil
-1 lb groundbeef
-1 lb mushroom,washed and sliced
-1 tsp black pepper
-1/2 tbsp salt
For Bechamel Sauce
-2 tbsp butter
2 tbsp flour
-2 cups milk
-1 tsp salt
1 tsp black pepper
Preheat oven to 370 F (180 C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 10-12 minutes or until al dente; drain.
Take ¼ cup of olive oil and ground beef in another pan and cook for about 8-10 minutes over medium heat. Stir in onion, carrot and mushroom and cook 5 minutes. Add salt and pepper .
Meanwhile place the butter in a pot and melt. Add the flour and sauté over low heat till its color change to yellow. Then, add milk and stir continuously to make Béchamel sauce smooth and even. If flour particles don’t dissolve use a blender. Add salt and cook for 3 minutes.
Place a layer of 3-4 cooked noodles over the greased baking tray, and spread one third of ground beef mixture on top, then spread one third of béchamel sauce over the mixture, cover with 3-4 noodles. Repeat twice with ground beef mixture, béchamel sauce and noodles. Spread the shredded mozzarella over the lasagna.Cover with foil and bake for 30 minutes.
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