Vegetable Pakoras

It's Back! I have "Vegetarian" by Alice Hart in my possession again for a few weeks.


I picked up where I left off (see earlier post) and made her "Spring Vegetable Pakoras" last night. I intended it to be a nibble before dinner, but it made a lot and we scoffed them all down and didn't actually need a dinner after that.
I have made very minor modifications to her recipe.
* I used cauliflower, broccoli, snow peas and Spanish/red onion because that's what I had - she used broccolini (tenderstem broccoli), shelled peas and spring onions.
* I made the batter her way but have now quadrupled the cumin seeds for next time as they were the highlight flavour and I love them.



Ingredients


2 teaspoons cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon of chili powder
1/2 teaspoon salt
1/4 teaspoon baking powder
200g chickpea flour (also known as gram or besan depending where you are)
1 litre vegetable oil for frying
1/2 a cauliflower, separated into florets
1 head broccoli, separated into florets
1 Spanish onion, cut into small wedges
100g Snowpeas, tops and strings removed


Method


Quickly Blanch or microwave the broccoli and cauliflower to par-cook it a little (about 30 seconds in boiling water or 1 minute on high) 
Mix the cumin seeds, coriander, turmeric, chili powder, salt, baking powder and flour together in a large bowl and gradually whisk in 200g cold water to make a batter.


Heat the oil in a deep saucepan or wok until it reaches 180C/350F. If you don't have a thermometer try a little batter in the pan and it should sizzle, but not burn, immediately if it is around the right temperature.


Add the chopped vegetables to the batter, stirring to coat well. 


Gently drop pieces of vegetable (or tablespoonfuls of any little bits) into the hot oil a few at a time, being careful not to splash yourself or overcrowd the pan. 


Deep fry for 2-3 minutes or until golden brown. Lift out with a spider or slotted spoon and drain on paper towel.


Serve immediately.


Alice suggested an optional fresh herb chutney to serve with them.  (mint, coriander/cilantro, red onion, green chili, lime juice and a little water) We simply squeezed lime on them and were very happy!!

 Enjoy!
 Nicola

Cookbook of the Month - "Vegetarian" By Alice Hart

I love this book!


I don't technically own it, but I feel I do. My library conveniently bought it but insists I leave it there now and then, though mostly it sits happily in a stack in my family room!


Last time I had it I made Smoky Blackbean and roast tomato soup and carrot and corriander fritters with haloumi and sweet lemon dressing and both were great and different and I was sold.


Over the past fortnight I have made:-
* Cumin Potato Skins and Guacamole - Thus was very tasty and pretty simple - I put potatoes in before starting the fruit co-op sort, then when I'd finished they were ready to hollow out, crispen up and fill (in about 20 minutes)
* Spiced Pumpkin and feta Puff Pastry Tarts - Eva made this. Simple and looked striking. Made great lunches too.
* Camembert, watercress & marinated figs with walnut dressing - We loved this. The figs and the dressing were the highlight - I couldn't get watercress and just did it with green oak lettuce but will do it again and get the cress next time. We are still using the sweet figgy balsamic leftover in dressings and loving it! Plus I got to use my home-made camembert.


* Smoky Blackbean and roast tomato soup (Again) - This is so good to eat (though the colour of the soup isn't stunning) The corn salsa that is served on it really lifts the dish. This will become a staple!




* Salad Potato Griddle cakes with olives and poached eggs - Yum, potato cakes! We always have a potato glut, many eggs in the neat and olives in the pantry so I can see this coming out again. I managed to make it whilst chatting to a friend whilst our kids ran through and only a small bit of attention was being paid to the process - and they still were great! A little salad, lemons from the tree, a whole meal!

I still have quite a few planned to try in coming weeks:-

• Their Entire Breakfast Chapter!!
• Butternut Pumpkin & corriander felafel with cucumber Yoghurt
• Potsticker Dumplings with Black Vinegar dipping sauce
• Spring Vegetable Pakoras
• Warm Salad of slow-roast Tomatoes, Labne, Almonds and Mujadhara (rice and lentils)
• Quinoa with parsley Pesto, Cranberries, hazelnuts and mushrooms
• White Gazpacho
• Winter squash and corn chowder
• Cashew fried rice
• Parsnip, sage and Mascarpone risotto
• Braised Aubergine with bok chot, peanuts and thai basil
• Sambal Telur (a Malaysian egg curry)
• Shredded root vegetable gratin with creme fraiche and gruyere

Sadly due to an oversight in returning another book this one can't be renewed now and the library want it back again! The sooner they accept it really belongs with me where it is loved the better!!

Nicola

Update 4 July 2012. I have now made the Spring Vegetable Pakoras, which were fabulous. Follow the link in the list above.