Date: Thu, 18 Oct 2001 16:31:39 +0800
From: Sujita
Pakora
~~~~~
Ingredients :
500 gms cauliflower chopped into roughly 2 inches in size
(Any other vegetable such as brinjal [okra], Ladies finger
[eggplant] or potato can be used too)
3/4 cup chick pea flour
a pinch of turmeric
one teaspoon cumin seeds
salt to taste
water
oil for deep frying.
Method :
Bruise the cumin seeds with the handle end of your knife (use a pestle
if you have one! :-D ). Mix chick pea flour, turmeric,cumin seeds and
salt. Add water and mix till you have a mixture with the same
consistency as the mixtures for pancakes. Dip cauliflowers in the
mixture so that it is fully covered. Heat oil in a frying pan.Deep fry
cauliflowers till golden brown. Remove and drain .Best eaten while
warm. Good to eat when dipped in tomato chutney. (recipe below)
Tomato Chutney
~~~~~~~~~~~~
Ingredients :
2 large tomatoes, chopped
1 table spoon oil
a pinch of mustard seeds
a pinch of cumin seeds
1 teaspoon chilli powder (more if you like it hot)
a pinch turmeric
salt to taste
Method :
Heat oil in a frying pan over low fire. Add mustard and cumin seeds.
After a few seconds add chilli powder (make sure the oil is not too hot
or it will burn the chilli powder). Immediately add tomatoes.Stir and
cover. Let it cook over low flame. Every few minutes stir it.(Not too
often else the chutney becomes too dry because the water is vaporized).
When the tomatoes are nicely cooked, it becomes a paste. Add salt and
turmeric.Cook for a minute more and remove. Ready to eat.
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