VEGETABLE PAKODA

Vegetable Pakoda

Ingredients:

Chickpea flour/besan flour - 2 Cups

Ajwain seeds - 1 tsp

Turmeric powder - ½ tsp

Asafedita - 1 pinch

Cayenne pepper/chilli powder - 1 tsp

Water - ¼ cup

Baking soda - 2 pinches

Cilantro - ¼ cup

Onion - 1 (sliced)

Cauliflower - 3 small florets (separated)

Carrot - 1 (thin sliced)

Beans - 10

Potato - 1 (thin sliced)

Salt - to taste

Oil - for frying

Method:

1. Wash and clean all the vegetables, and keep aside.

2. Mix all the powder ingredients together and take half of it and put it in a bowl.

3. Add all the vegetables and mix well.

4. Now add salt and add the rest of the powder ingredients.

5. Now add the water, a bit at a time, mixing constantly with your hands until you have a thick, sticky paste. Set aside for 15-20 minutes.

6. Heat oil for deep frying. Don’t let the oil smoke.

7. Drop a teaspoon-sized amount of pakoda mix with at least one vegetable on each drop.

8. Stir and turn the pakodas until they are lightly brown on all sides, about 4-5 minutes.

9. Drain and serve warm.

TIP OF THE WEEK

Spoiled spices:

Do not hold any spice powder packets directly on the dish while cooking, the hot vapors get into the packet and spoil the powder. Take out the required amount of powder on a spoon and then add it to the dish.

CAULIFLOWER SOUP

Cauliflower Soup

Ingredients:

Ghee (or) Vegetable oil - 1 tbsp

Cauliflower - 1 Small (Broken into florets)

Potatoes - 2 (Diced)

Water - 3 tbsp

Garlic paste - 1 tsp

Ginger paste - 1 tbsp

Turmeric powder - 2 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 tbsp (Slightly crushed)

Vegetable stock - 4 cups

Salt and pepper - to taste

Plain yogurt - 1 ¼ cups

Method:

1. Heat the ghee in a large, heavy bottom pan.

2. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.

3. Stir in the garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook, stirring frequently for 3 minutes.

4. Add the stock and season to taste with salt and pepper.

5. Bring to a boil, then cover and simmer for 20 minutes.

6. Remove the pan from the heat and let cool slightly.

7. Ladle the mixture into a food processor or blender and process until smooth.

8. Return to the pan and stir in the yogurt. Reheat gently until piping hot.

9. Taste and adjust the seasoning, if necessary, and serve immediately.

ROGAN JOSH

Rogan Josh

Ingredients:

Plain Yogurt - 1 cup

Cayenne pepper - ½ tsp

Asafedita - ¼ tsp

Diced lamb - 2 lb

Coriander seeds - 1 tbsp

Cardamom seeds - 1tbsp

Cumin seeds - 1 tbsp

White poppy seeds - 1 tsp

Black peppercorns - 8

Cloves - 4

Gingerroot – 1 ¼ inch – 3 cm piece

Garlic - 4 cloves

Almonds - 2 tbsp

Water - 1 ¼ cups

Ghee (or) Vegetable oil - 4 tbsp

Onion - 1 (chopped)

Turmeric powder - 1 tsp

Cilantro - 2 tbsp (Chopped)

Garam masala - 1 tsp

Salt – to taste

Method:

1. Mix the yogurt, cayenne, and asafedita together in a large, shallow dish.

2. Add the lamb and toss well to coat. Cover and reserve.

3. Preheat the oven to 275*F.

4. Place the coriander seeds and the cardamom, cumin, and poppy seeds in a food processor or blender with the peppercorns, cloves, ginger, garlic, almonds, and 4 tablespoons of the water and process to make a paste, adding a little water, if necessary. Reserve until required.

5. Heat the ghee in a flameproof casserole.

6. Add the onion and cook over low heat for 10 minutes, or until golden.

7. Stir in the spice paste and turmeric and cook, stirring, for 5 minutes.

8. Add the lamb, with its marinade, and then increase the heat to high and cook, stirring for 10 minutes.

9. Reduce the heat, then cover and simmer for 45 minutes.

10. Stir 4 tablespoons of the water into the casserole and cook, stirring, until it has been incorporated.

11. Stir in another 4 tablespoons of the water and cook until incorporated. Add the remaining water, then re-cover the casserole and simmer for 15 minutes.

12. Stir the chopped cilantro and garam masala into the lamb and season with salt to taste.

13. Cover, then transfer the casserole to the oven and cook for an additional 25 minutes.

14. Serve immediately with any kind of Naan, paratha, roti, and white rice.

TIP OF THE WEEK

Left over lemon:

You have a recipe that asks some lemon juice and peel, but you don’t know what to do with the rest of it.

You hate to throw it out, and it won’t keep for long in the refrigerator, what do you do?

Simply drop the unused portions of lemon into a zip lock bag, write on the date, and place it in the freezer.

The next time that your lemon recipe asks for lemon, pull out the frozen pieces and defrost as much as needed for use.

Lemon should store in the freezer for no more than 6 months.