I am luuurving my Indian cooking class and look forward to it every week! I am planning to cook up quite the feast for husby and I this weekend! Can't wait to show off my skills.
Week four was all about the pakoras. We made vegetable and bread pakoras, coriander and tamarind chutney to dip them in, and a mango lassi (yogurt drink) to wash it all down. I apologize for my lack of pictures. I get too wrapped up in stuffing my face with goodness.
Here are the pakora mixes. Top bowl is veggie and bottom is the mixture the bread was dipped into.
Into the oil they go!
The vegetable pakoras were delicious. Here's the recipe:
2 1/4 cups of besan (gram flour)
2 cups spinach, washed and chopped
2 medium potatoes, peeled and chopped
2 small onions, sliced
2 green chillies, chopped
1 1/2 tsp salt
1 tsp red chilli powder
1 cup water
oil for frying
Directions: Make a thick batter with all ingredients except oil. Heat the oil in a skillet. Deep fry spoonfuls of the batter until golden brown. Drain and put on paper towel.
And if you go to all the trouble of making these, don't forget about the coriander chutney to dip them in!
1 bunch fresh coriander, washed
4-5 green chillies
3 limes, juiced
1 small onion, cut into large pieces
1/2 tsp salt
Directions: Wash coriander and chillies. Add ingredients to blender and blend about 2 minutes until a smooth paste.
Good thing I've been blogging about these classes. The recipes are all starting to blur together, so looking back at the pictures is helping me remember my faves and plan the meal to end all meals.