|by Manju Malhi|
This title is all about taking Indian cooking one step further by crossing the cultural cuisine divide.
Results 1 - 10 of 32 for relleno batter
Result Page: 1
Drain and slit ... chile into this batter and set on ... once gently. Drain rellenos on paper towels. ... good when cold. Makes about 6 Chilies Rellenos.
Stuff each chili ... whites. Dip each chile into batter. Fry in hot oil, 400 degrees or 200 degrees C. Drain on paper towels. Serve with salsa. Makes 5 to 6.
Stuff each chile ... Fold yolks and flour into whites. Dip each chile into batter. Fry in hot oil and drain on paper towels. Serve with salsa. Serves 5-6.
Cut peppers in ... peppers over meat. Combine batter ingredients and beat until smooth. Pour over mixture. Bake at 350 degrees for 45-50 minutes or until done.
PREPARING PEPPERS: Pan ... cheese. Cover with batter and cook on ... and pepper and garlic powder. Thicken with cornstarch. Sauce is also good over rice!
Mix flour, salt, ... milk to make batter about the consistency ... chilies. Dip the stuffed chili in the above batter, one at a time and fry in hot grease.
Heat oven to ... fluffy. Fold pancake batter into eggs and ... Spoon on salsa; serve immediately. Makes 6 servings. Very good for parties or a quick meal.
Prepare chilies for batter by making a ... brown. Drain on paper towel. Peppers can be fried ahead of time and "recrisp" in a 350 degree oven until hot.
(If using 6 rellenos, use 3 ... peppers in flour-egg mixture, and place in hot skillet. Fry until light brown; flip, and fry on other side. Serve immediately!
Roast and peel ... chile. To make batter heat 4 egg ... baking powder and salt, fold in egg yolks. Dip stuffed chile into batter, deep fry until golden brown.
Result Page: 1
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