RECIPE OF THE MONTH
Pakoras - Vegetable Fritters
Pakoras, or bhajias as they are also called, are a favorite snack. There are numerous kinds of pakoras, this being one of the simplest and most popular. You can use a variety of vegetables, including cauliflower, sweet potato and even fresh spinach.
2 cups chickpea flour (besan)
1 teaspoon salt
½ teaspoon cayenne
½ teaspoon baking soda
8 slices (1/4" thick) eggplant - unpeeled
8 slices (1/8" thick) potato - peeled
8 slices (1/8" thick) bell pepper
8 slices (1/8" thick) zucchini - unpeeled
Oil for deep-frying
1. In a bowl, mix together chickpea flour, salt, cayenne and baking soda. Slowly pour in 1 cup water, stirring to a smooth consistency and adding up to ¼ cup more water, a little at a time, until batter is slightly thinner than pancake batter. Set aside for 15 minutes.
2. In a deep fryer heat oil to 375º º. Add 1tablespoon hot oil to batter and mix well. One at a time, dip slices of vegetables in batter. Add to hot oil in batches of 5 or 6 and deep-fry until golden, about 3 – 4 minutes. Remove with large holed slotted spoon and drain on paper towels.
3. Serve immediately with chutney of your choice.
Note: These pakoras are best eaten as soon as they are cooked; they lose their crispness as they sit.
See Recipe Archive »
CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)