Vegetables Pakoray (Vegetabal Pakarray) Recipe

Ingredients:
  • 1 cup besan (gram flour)
  • 3 tablespoons rice flour (optional)
  • 1 tablespoon of coarsely ground coriander powder (dhania)
  • 1 teaspoon cumin seeds (jeera)
  • 2 chopped green chilies
  • 2 tablespoons chopped cilantro (hara dhania)
  • 1 teaspoon salt adjust to taste
  • 3/4 cup of water (Use water as needed)
  • Oil to fry
  • 1 small potato, sliced thin
  • 8 thin slices of cauliflower
  • 1/2 small zucchini, sliced thin

Method:
  1. Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
  2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
  3. Next, add the green chilies and cilantro. Mix well.
  4. Heat the oil in a frying pan on medium high heat.
  5. The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil.
  6. The batter should come up but not change color right away).
  7. Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
  8. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  9. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
  10. Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

  • If oil is too hot pakoras will not be crispy and or if oil is not hot enough pakoras will be greasy.

Variations:

  • You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions:

  • The pakoras are even tastier when dipped in fresh cilantro chutney, tamarind chutney, ranch dressing.
  • Pakoras taste best when served hot.
  • You can make the pakoras in advance and when ready to eat, spread on a cookie sheet and heat in the oven on 300-degree heat.
  • You can also make sandwiches with the left over pakoras.
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Bread Pakora (Bred Pakorra) Recipe

Ingredients
  • Bread slices 12
  • Gram flour 2 cups
  • Boiled potato 2
  • Chopped mint leaves 1 tbsp
  • Mango powder 1/2 tsp.
  • Red chilli powder 1 tsp
  • Black pepper powder 1/4 tsp
  • Roasted cumin powder 1/4 tsp
  • Salt 1 tsp.
  • Vegetable oil for deep frying.


Method

  1. Mash the boiled potato.
  2. Prepare the stuffing by mixing mashed potatoes, chopped mint leaves, cumin powder, mango powder and black pepper powder.
  3. Cut bread slices into two pieces.
  4. Make a batter by mixing gram flour, red chilli powder and salt and water, beat it thoroughly. It should be of medium consistency.
  5. Divide the potato stuffing into 12 parts.
  6. Stuff each part between the two bread halves.
  7. Now coat it in the gram flour batter.
  8. Deep fry bread pakoras in hot oil until golden brown.
  9. Repeat the steps for remaining bread slices.
  11. Serve hot with chutney or tomato sauce.
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Bread Pakora Chaat (Bred Pakorra Chat) Recipe

Ingredients:
For Potato Mixture:
  • 4 Bread Slices
  • 2 Potatoes
  • Salt To taste
  • 1 Green Chili
  • ¼ tsp Coriander Powder
  • ¼ tsp Red Chili Powder

For Besan Mixture:

  • ½ Cup Besan
  • Salt To taste
  • ¼ tsp Red Chili Powder
  • 1/8 tsp Mango Powder (Amchoor)
  • 1/8 tsp Garam Masala
  • Refined Oil For Frying
  • 4 cups Water (For boiling & making paste of besan)

For Serving:

  • 1 Big Onion
  • Salt To taste
  • 1/2 Tsp Roasted Cumin Powder
Directions:
  1. Boil potatoes with water in a cooker (2 whistles only).
  2. Peel and mash the boiled potatoes in a bowl.
  3. Add spices (salt, red chili powder, coriander powder) and chopped green chilies.
  4. Mix well.
  5. Now take besan in a bowl.
  6. Add salt, red chili powder, amchoor, garam masala.
  7. Add 1 tbsp of water and mix well to make a smooth paste.
  8. Spread the potato mixture on a bread slice and cover it with another bread slice.
  9. Now cut the bread slices into two pieces.
  10. Heat oil in a pan.
  11. Dip the prepared slices in besan mixture and put them in a oil to deep fry.
  12. Fry till they become golden brown in color.
  13. Repeat the same with the other slices and prepare tasty bread pakoras.

For Serving:

  1. Cut prepared pakoras in three pieces and place them on a serving plate.
  2. Sprinkle finely chopped (long strips) onion on prepared bread pakoras.
  3. Now sprinkle imli (Tamarind Sauce) chutney, Salt, Roasted cumin powder on it.
  4. Serve hot & Enjoy with tea!!!
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Cranberry Cornish Hens(Crainbery Cornissh Henns) Recipe


Ingredients
  • 2 slices whole wheat bread
  • 2 slices white bread
  • 1 cup chopped fresh or frozen cranberries, thawed
  • 3 tablespoons sugar
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons raisins
  • 3 tablespoons butter, melted, divided
  • 1 to 2 tablespoons orange juice
  • 4 Cornish game hens (22 ounces each)
Directions
  1. Cut bread into 1/2-in. cubes; place on a baking sheet.
  2. Bake at 300° for 15 minutes or until toasted and dry.
  3. In a bowl, combine the cranberries, sugar, orange peel, salt and cinnamon; mix well.
  4. Stir in bread cubes and raisins.
  5. Add 1 tablespoon butter and enough orange juice until stuffing reaches desired moistness.
    Loosely stuff hens; rub skin with remaining butter.
  6. Place in a shallow roasting pan. Bake, uncovered, at 375° for 1 hour and 15 minutes or until juices run clear and a meat thermometer inserted into stuffing reads 165°.
  7. Yield: 4 servings.
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BBQ Chicken Legs (Barbecued Chikin Leggs) Recipe

Ingredients
  • 2 chicken leg quarters
  • 1 tablespoon canola oil
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon steak sauce
  • Dash hot pepper sauce

Directions

  1. In a large nonstick skillet, brown chicken in oil.
  2. Transfer to an 8-in. square baking dish coated with cooking spray.
  3. In a bowl, combine the ketchup, Worcestershire sauce, sugar, vinegar, steak sauce and hot pepper sauce; pour over chicken.
  4. Bake, uncovered, at 350° for 55-60 minutes or until a meat thermometer reads 180°, basting every 15 minutes with sauce
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Mee Udang (Malay Prawn Noodle) Recipe

Ingredients:

  • 250-300gm yellow noodle
  • 600gm of big-sized sea prawns (I got 8 big prawns)
  • 5 tbsp of tomato sauce
  • 200gm of tomatoes, diced
  • 400ml of water
  • 4 cloves of garlic, peeled and chopped
  • 6 shallots, peeled and licedCooking oil
  • 2 tbsp of sugar
  • 1 ½ tbsp of chili pasteLight soy sauce to taste
Garnishing:
  • 3 leaves of lettuce, thinly sliced
  • 2 eggs, hard-boiled, peeled and halved
  • 2 calamansi lime, halved
  • 1 stalk of spring onion, chopped
  • 1/4 of onion, thinly sliced
  • Fried crispy shallot
Method:

  1. Blend the diced tomatoes with 400ml of water. Set aside.
  2. Blanch the yellow noodle and set aside.
  3. Heat enough oil in a wok, deep fried sliced shallot till golden brown, set aside.
  4. Leave about 2 tbsp of oil in the wok, saute garlic till fragrant.
  5. Add prawns and stir fry with 1 tbsp of light soy sauce for 1 minute.
  6. Pour in the tomato puree.
  7. Add tomato sauce and chili paste.
  8. Bring the gravy to simmer under medium heat.
  9. Add sugar and light soy sauce to taste.
  10. Add in the yellow noodle to the simmering gravy.
  11. Mix well.
  12. Serve up and garnish with onion, spring onion, egg, lettuce, calamansi lime and fried shallot.
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