Merry Christmas and a Happy New Year to all

Couldn't find a great picture of Maggie and I to use  here so here are some random pictures from 2013.

Merry Xmas and Happy New Year to all!

Pakora Recipes

Onion Pakoras  (recipe should make 12 to 15 pakoras)

2 cups gram flour (Besan)  (Chick Pea Flour)

1 tsp chili powder

1 tsp garam masala

1 tsp salt

2 medium to large onions cut into thin slices lengthwise  

vegetable oil for deep frying

water

Heat the oil in a deep pan such as a wok or deep saucepan (or deep fat fryer)

Place the sliced onions in a mixing bowl.   Sift the 2 cups of flour and place in the bowl with the onions.  Ass the chili powder, garam masala and salt.   Gently mix the onions and the flour mix until the onions are evenly coated.   The onions will provide water for mixing naturally.   Add water, a little at a time, and continue to mix until the onions are coated with a stiff batter.

Check if the oil is hot enough by taking a small cube of bread and dropping it in. If it floats to the top, it is ready.

Form the onions in to small balls (either by hand or using 2 table spoons) and drop into the hot oil.    Keep adding onion balls to the oil (but do not overcrowd the pan).     Fry  the onions balls for approximately 7 minutes until golden brown.   Remove from the oil with a slotted spoon and drain on kitchen towels.

Allow to cool enough to eat that enjoy with mint chutney or tamarind chutney.

Vegetable Pakoras

2 cups gram flour (Besan)  (Chick Pea Flour)

1 tsp chili powder

1 tsp garam masala

1 tsp salt

Cauliflower, egg plants, green beans,  sweet potatoes or other vegetables suitable for deep frying cut into bite size pieces

vegetable oil for deep frying

water

Heat the oil in a deep pan such as a wok or deep saucepan (or deep fat fryer)

Sift the flour into a mixing bowl.  Add the chili powder, garam masala and salt  and mix well.   Start adding water, a little at a time, and mix into a smooth, stiff batter.

Place the vegetables into the batter and mix to coat thoroughly.

Check if the oil is hot enough by taking a small cube of bread and dropping it in. If it floats to the top, it is ready.

Using a slotted spoon drop the coated vegetables into the hot oil a few at a time.   Allow to cook in the hot oil of 5 to 7 minutes until golden brown.   Remove from the oil with a slotted spoon and drain on kitchen towels.   

Allow to cool enough to eat and enjoy with either mint or tamarind chutney.