pakora

2/11/2012 by Bhas

Pakora (snack)

Pakoras are made with different vegetables, which are dipped in a spicy besan

(chick pea flour) batter and deep-fried.

Ingredients

•

1 cup besan (gram flour)

•

3 tablespoons rice flour (optional)

•

1 tablespoon of coarsely ground coriander powder (dhania)

•

1 teaspoon cumin seeds (jeera)

•

2 chopped green chilies

•

2 tablespoons chopped cilantro

•

Salt to taste

•

3/4 cup of water (Use water as needed)

•

Oil to fry

•

Vegetables- onion, potato, cauliflower, green pepper

Method:

1. Mix all the dry ingredients together: besan, rice flour, coriander, cumin

powder and salt.

2. Rice flour adds crispness.

3. Add the water slowly to make a smooth batter (batter should be

consistency of pancake batter or dosa batter)

4. Next, add the green chilies and cilantro. Mix well.

5. Heat the oil in a frying pan on medium high heat.

6. The frying pan should have at least 11/2 inch of oil.

7. Dip the vegetable slices in the batter one at a time and slowly drop in frying

pan.

8. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes

to cook.

9. Turn them occasionally and fry until both sides are golden-brown.

10.Serve them hot- you can eat them plain or dip them in cilantro chutney.

Variations:

You can use almost any vegetable to make pakoras, such as eggplant, zucchini,

cabbage, spinach and different kinds of peppers!

Vegetable Samosa

Vegetable Samosa

Sherry Smith

Filling

6 large potatoes – boiled and roughly chopped/mashed (I leave the skins

on

1 ¼ cup frozen peas

1 ¼ cup frozen corn

2 tsp ground coriander

2 tsp cumin seed

2 tsp mustard seed (black)

1 tbs amchur (dried mango powder)

1 large onion chopped finely

2 – 4 green chilies finely chopped

6 tbs cilantro (fresh coriander) chopped

Juice of 1 – 2 lemons ( I prefer meyer for this)

Salt to taste

Wrappings

2 packages fresh wonton wrappers.

Water

Peanut oil

Assembly

Mix the filling ingredients in a large container. Taste and adjust seasoning

to your preference.

Lay a wonton wrapper on the counter, drop ~ 1-2 tsp on half the wrapper.

Wet around the edge of the wrapper with water. Fold over, and seal well.

Heat oil in a large pan.

Fry samosas in small batches. Drain on paper towels.

Serve with mint or tamarind chutney.

Variation:

Substitute 6 tsp Garam masala for the corriander and seed.

©Sherry Smith

Butter Paneer

2/4 Emma Corrie

Butter Paneer (Madhur Jaffrey)

4TBSP tomato paste

Water to mix

1 inch cube of ginger, peeled & grated fine

1 ½ cups of heavy cream

1 tsp. garam masala

¾ tsp. salt

¼ tsp. sugar

1 fresh hot green chilli finely chopped

¼ tsp. red chilli powder

1 TBSP very finely chopped green coriander

4 tsp. lemon juice

1 tsp. ground roasted cumin seeds

½ cup unsalted butter

Paneer cut into bite sized cubes (lightly fried if desired)

Method:

Add water to tomato paste to make 1 cup of smooth tomato sauce in a clear measuring jug. Add all

other ingredients, except butter and paneer, to the tomato sauce and mix well.

Heat butter in a wide saute pan. When the butter has melted, add all the ingredients in the measuring

jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the

paneer cubes. Stir once. Transfer to a bowl and serve immediately with white rice or naans. Enjoy!

Notes:

The sauce in this dish should be folded into the butter at the very last minute as it tends to separate

otherwise. However, you can combine all the ingredients except the butter and paneer up to a day

ahead of time and refrigerate them until they are needed.

For a variation, substitute mixed vegetables instead of the paneer. For a non-veg version - Butter

Chicken - substitute the paneer with pieces of tandoori chicken.

Roopa's cooking website

www.healthyvegetarian.webs.com

chutneys

Chutney recipes from Ramani

Peanuts or cut cabbage - 1 cup

Jeera seeds - 1 tea spoon.

Mustard seeds - 1 tea spoon

Oil - 2 tea spoons

Tamarind paste - 1-2 tea spoons

Red chillies - few or to your own spice level

Garlic cloves - few

Salt to taste.

Fry oil in a pan then add garlic, toast it then add jerra, mustard seeds, red chillies, fry it, little bit then add peanuts or cabbage fry it for few minutes. Take it out from pan then grind it after adding salt, tamarind paste, and water until you get chutney consistency.

Indian eggs in a curry cream sauc

1/7 Simon and Maren Mittal

Indian eggs in a curry cream sauce by Madhur Jaffrey

serve as a “wet” main dish with rice

1 onion, chopped
1 green chili, chopped
1 c heavy cream
1 T lemon juice
1 t ground, roasted cumin seeds
pinch of cayenne
½ t salt
¼ t garam masala
2 t tomato paste
⅔ c chicken broth
6-8 hard boiled eggs, peeled and sliced in ½
½ fresh coriander, chopped (optional)

Heat oil over medium in frying pan.
When hot, add onions and cook until soft.
Add green chili and cook for 1 minute.
Add in cream, lemon juice, cumin, cayenne, salt, garam masa, tomato paste, and broth. Bring to a simmer.
Add in the egg halves carefully and spoon sauce over the halves.
Cook on medium heat for 5 minutes and keep spooning sauce over eggs. Sauce will thicken.
Garnish with fresh coriander if desired.

Recipe for Rava Dosa -

Ingredients -

All purpose flour - 1 cup

Rice flour - 1 cup

Suji rava - 1 cup

Onions - 1/2 cup cut into small pieces.

Jeera seeds (cumin) - 1 tea spoon.

Green chillies, optional - 1 or 2 cut into small pieces

Salt to taste.

Procedure -

Mix equal proportions of all 3 flours in a bowl, gradually add water and make it like a dosa batter. Add salt to taste.

Keep it on the counter for overnight to ferment.

Next day add onion, green chilli pieces, Jeera seeds and mix well. The batter should be very thin. Add water, if necessary.

The dosa batter is ready now.

Heat a tava, make dosa and serve it with any chutny. Typically served with coconut or peanut chutney.