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Receta Jumbo Calamari (Cumin, Cucumber Yogurt Dip)
by Global Cookbook

Jumbo Calamari (Cumin, Cucumber Yogurt Dip)
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Ingredientes

  • 2 x 5 inch calamari, cut in 1/4-inch thick slices
  • 4 c. whole lowfat milk
  • 2 c. rice flour
  • 1/2 tsp each cayenne and chili pwdr
  • 1 tsp garlic, pwdr
  • 1 tsp salt vegetable oil, for deep-frying Calamari Dip
  • 6 x cucumber, peeled, seeded
  • 3 lt lowfat yoghurt
  • 60 gm onion, chopped
  • 60 gm ginger
  • 2 1/2 ml salt
  • 60 ml cumin
  • 60 ml chili pwdr

Direcciones

  1. Preheat deep-fryer to 375 degrees Fahrenheit.
  2. Soak the calamari slices in the lowfat milk for at least 30 min. Toss the rings in a blend of rice flour, cayenne, chilli pwdr, garlic pwdr and salt. Deep-fry the calamari in vegetable oil for about 1 minute. Drain off oil & serve immediately!!
  3. Calamari Dip:For the dip, grate cucumber and place in cheesecloth. Squeeze out excess water. Add in all other ingredients and mix well. Serve.