Vegetable fritters.
‘Pakoras’ are batter-coated, deep-fried vegetables. Onion, potato, eggplant, spinach, cauliflower or even cottage cheese, plantain or bread can be used. The non-vegetarian version can include chicken mince, beef or mutton. They are usually served as a starter or appetiser.
Piping hot and crisp, a plate of fritters is an ideal snack for cold winter evenings. In almost all parts of India you can locate food stalls selling a variety of ‘pakoras’ with hot and tangy dips. There is a saying that it takes great willpower to just have one or two pakoras, what usually starts off as a snack turns into a meal.
Mixed ‘pakoras’
Ingredients
(Serves 2)
Cauliflower florets ½ head
Onion, thick sliced 2 nos
Potato, thick sliced 2 nos
Eggplant, thick sliced 1 no
Spinach leaves (a handful)
Chickpea flour 1 cup
Coriander powder ½ tsp
Cumin powder ½ tsp
Chilli powder ½ tsp
Garam masala ½ tsp
Turmeric powder ½ tsp
Salt to taste
Garlic crushed 2 cloves
Water ¾ cup
Chat masala 1 tsp
Oil to deep fry
Method
Sift chickpeas in a bowl, add coriander, turmeric, chilli powder, garam masala, salt and garlic.
Gradually pour water and mix to form a thick smooth batter with coating consistency.
Cut the cauliflower into small florets and the other vegetables into ½ cm thick slices.
Sprinkle some salt and red chilli powder on it to season them.
Heat oil in a heavy bottom sauce pan or a deep fat fryer.
Dip the vegetables one by one in the batter and remove excess batter from the side.
Fry the vegetables for about 4-5 minutes in small batches until golden brown.
Drain on kitchen paper towel to remove excess oil.
Sprinkle some chat masala and serve hot with choice of dip.
Zucchini
Zucchini or courgette is a summer squash which is mainly green in colour but a yellow or orange variety is also available now. Zucchini has a delicate flavour and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place and eaten along.
It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Zucchini can also be baked into bread similar to banana bread or incorporated into a cake mix. In culinary world, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savoury dish or accompaniment.
Botanically, however, the zucchini is a fruit. Zucchini is one of the easiest vegetables to cultivate in temperate climates. As such, it has a reputation among home gardeners for overwhelming production.
Zucchini chicken barrels
Ingredients
(Serves 2)
Chicken, boneless 250g
Zucchini 500g
Olive oil 2 tbsp
Garlic, chop 1 tbsp
Leeks, chop 1 tbsp
Celery, chop 2 tbsp
Parsley, chop 2 tbsp
Salt to taste
White pepper to taste
Method
Slice zucchini into two lengthwise and scoop out the center to make a cavity.
Chop the scooped out mixture and keep aside.
Heat oil in a heavy bottom pan and sauté garlic, leek, and celery till soft.
Add minced chicken meat and continue to sauté for 5-8 minute.
Add the chopped zucchini to the mixture and cook till the mixture is cooked and all the water has evaporated.
Once the chicken is cooked add chopped parsley leaves and adjust the seasoning.
Keep this mixture aside to cool down and fill the zucchini cavity with the mixture.
Cover with other half and secure using a thread.
Bake in a pre-heated oven at 200 degree Celsius for 10 minutes.
Remove from oven and cut the thread, slice as desired and serve hot.
*Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel. Send your feedback to:
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