BUTTERMILK MASALA CHICKEN PAKODAS

Soaking the chicken in buttermilk tenderises it beautifully.

INGREDIENTS SERVES 3-4 PERSONS

1/2 LITER PLAIN BUTTERMILK

1 KG CHICKEN CUT INTO 10 PIECE WITH BONELESS, SKINLESS

Grind together to form a smooth paste-

2 GREEN CHILLIES STALK REMOVED FINELY CHOPPED

2 TBSP GARLIC AND GINGER PASTE

1 TSPNS CUMIN POWDER

1 TEAPSOON TURMERIC OR HALDI POWDER

2 TBSP GOOD QUALITY GARAM MASALA POWDER

1 TEAPSOON RED CHILLI POWDER

1.5 TEASPOONS SALT

For the batter combine just before frying-

2 CUPS BESAN OR CHICK PEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

MEDIUM WOK AND VEGETABLE OIL FOR FRYING

METHOD-

SOAK THE CHICKEN IN BUTTERMILK, COVER AND REFRIGERATE OVERNIGHT.

DRAIN CHICKEN FROM THE BUTTERMILK AND RESERVE BUTTERMILK. STEAM THE CHICKEN IN A PRESSURE COOKER FOR 1 WHISTLE ON A MEDIUM FLAME UNTIL PAR-COOKED. COOL COMPLETELY.

ADD THE GROUND MASALA PASTE TO THE WET BUT DRAINED CHICKEN PIECES AND MIX WELL SO IT COATS THE CHICKEN PIECES EVENLY.

COVER AND LET SIT IN A COOL PART OF THE KITCHEN FOR 1/2 AN HOUR.

ADD THE CHICK PEA FLOUR MIXTURE TO THE CHICKEN AND TOSS WELL TO COAT EACH PIECE. ADD SOME OF THE RESERVED BUTTERMILK TO ENSURE THE BATTER COVERS THE CHICKEN PIECES COMPLETELY.

HEAT ENOUGH OIL IN YOUR KADAI OR WOK TO COVER THE CHICKEN PIECES WHEN THEY FRY. HEAT THIS OIL ON A HIGH FLAME AND REDUCE TO MEDIUM JUST BEFORE YOU FRY THE PIECES.

FRY 1 PIECE UNTIL GOLDEN BROWN AND COOKED THROUGH. TASTE FOR SALT AND ADJUST SALT FOR BATTER IF REQUIRED. FRY 3-4 PIECES AT A TIME UNTIL GOLDEN BROWN.

SERVE WITH WEDGES OF LIME AND ONION RINGS.

MAKES A GREAT APPETISER AND CAN ALSO BE SERVED WITH A SIDE SALAD OR LENTILS AND RICE.

 

 

MASALA BATATA WADA-POTATO FRITTERS

Batata Wadas are among the most popular street food of India. made with potatoes and spices my version is ideal for festive and religious occasions when onion and garlic is absent from menus. I use a dark Khandeshi masala to bring zing to this recipe.

You will find it here  http://www.taradeshpande.in/khandeshi-kala-masala/

MAKES 8

1/2 KG BROWN COOKING POTATOES STEAMED AND PEELED

1.5 TBSP KHANDESHI KAALA MASALA (readymade or home made) OR USE A GOOD GARAM MASALA

JUICE OF HALF A LIME

2 TBSP FINELY CHOPPED CORIANDER LEAVES (OPTIONAL)

FOR TEMPERING-

1 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

2 TBSP VEGETABLE OIL

2-3 INDIAN GREEN CHILLIES FINELY CHOPPED (OR TO TASTE)

FOR BATTER-

1.5 CUPS BESAN OR CHICKPEA FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON TURMERIC POWDER

WATER

VEGETABLE OIL FOR FRYING

METHOD

PLACE THE PEELED POTATOES IN A MIXING BOWL. ALLOW THEM TO COOL.

HEAT OIL IN A SMALL SKILLET OR TEMPERING SPOON ON HIGH HEAT. ADD THE MUSTARD SEEDS AND COOK 1 MINUTE. ADD ASAFETIDA AND GREEN CHILLIES AND TURN OFF FLAME. POUR OVER THE POTATOES.

STIR WITH A SPOON. ADD ALL REMAINING INGREDIENTS AND MASH COARSELY.

ADD SALT TO TASTE. ADD MORE MASALA TO SUT YOUR PALATE. DIVIDE THE POTATOES INTO 8-19 BALLS.

STIR TOGETHER INGREDIENTS FOR THE BATTER AND ADD WATER ABOUT 3/4 CUP TO FORM A THICK BATTER THAT YOU CAN DIP THE POTATOE BALLS INTO.

HEAT 3 INCHE SOF OIL IN A MEDIUM SIZE KADAI OR WOK ON HIGH HEAT. WHEN OIL IS HOT BUT NOT SMOKING REDUCE TO MEDIUM FLAME. DIP POTATO BALLS IN THE BATTER SO AS TO COVER THE BALL COMPLETELY. RELEASE INTO HOT OIL USING A SLOTTED SPOON. DO UP TO 3 AT A TIME. FRY UNTIL GOLDEN ON ALL SIDES. DRAIN AND SERVE WARM WITH A CHUTNEY OF YOUR CHOICE SUCH AS KARWARI CHUTNEY OR A AMBADA CHUTNEY.

http://www.taradeshpande.in/ambada-and-cocon…-coconut-chutney/

http://www.taradeshpande.in/karwari-red-chut…h-chopped-onions/

http://www.taradeshpande.in/udupi-style-clas…-coconut-chutney/

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

AMBADA ARE HOG PLUMS AND USED AS A SOURING AGENT ESPECIALLY ON THE WESTERN COASTLINE OF INDIA.

INGREDIENTS FOR 1.25 CUPS CHUTNEY

1.5 CUPS GRATED FRESH WHITE MEAT OF COCONUT.

1 RAW GREEN HOG PLUM OR AMBADA, PEELED

1-2 INDIAN GREEN CHILLIES (OR TO TASTE)

FOR TEMPERING

5 SMALL YOUNG GREEN CURRY LEAVES

1/2 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

METHOD

THE LIME SIZED AMBADA HAS A GREEN SKIN THAT SHOULD BE PEELED TO REVEAL A HARD WHITE FRUIT. IF ITS VERY RAW THE SEEDS INSIDE WILL BE RELATIVELY INSEPARABLE FROM THE PULP. USE HALVE THIS FRUIT AND GRATE COARSELY. ADD MORE TO TASTE.

GRIND THE GREEN CHILLI COCONUT AND AMBADA TO A SMOOTH PASTE. ADD A LITTLE WATER TO FACILITATE GRINDING. ADD SALT TO TASTE AND MORE AMBADA IF YOU WANT IT MORE SOUR.

HEAT OIL ON HIGH HEAT. ADD MUSTARD SEEDS AND COOK 30 SECONDS. ADD CURRY LEAVES AND ASAFETIDA AND REMOVE FROM FLAM. COOL AND POUR OVER CHUTNEY. STIR WELL.

TASTE AGAIN AND ADJUST FOR SALT. SERVE WITH BATATA WADAS, PURIS, DOSAS AND IDLIS.

 

 

MANGO,AVOCADO AND CUCUMBER SALSA

Mango Avocado Cucumber Salsa

This is a simple but delicious dip I like to serve with baked potato or tortilla chips, banana chips even rice crackers. Add more or less green chilli to suit your taste. Avocado blackens very quickly so if you plan to wait several hours before you eat this dip peel, chop and add the avocado just before you serve it.

Ingredients for 6-7 persons

2 large ripe but firm mangoes (lambda, Chausa) peeled and cubed into half inch pieces
1 large ripe avocado (1 Florida or 2 Haas) peeled and cubed into half inch pieces
Zest of one lemon
Juice of half a lemon
2-3 Indian green chillies or use 2 bird chillies finely chopped and mixed with a teaspoon of kitchen salt
5 bulbs scallions or green onions finely chopped, set aside 2 tablespoons as a garnish
5 inches of green onion stalks or scallion stalks finely chopped
1 seedless cucumber peeled and diced into half inch pieces
More salt to taste

Method-
Combine all the ingredients and toss well but do not mash, you want the pieces to stay intact. Add more salt to taste. Garnish with two tablespoons green onion stalks Serve cold with chips of your choice. If you are worried about spiciness serve some sour cream or strained yogurt on the side.

SPANAKOPITA OR GREEK SPINACH PIE

SPANAKOPITA OR GREEK SPINACH PIE

SPANAKOPITA OR GREEK SPINACH PIE

Ingredients

IN THIS RECIPE THE FILLING IS RAW AND CONTAINS EGGS. IF YOU DON'T HAVE A HALF SHEET PAN OR AN OVEN THATS NOT BIG ENOUGH FOR A HALF SHEET PAN MAKE TWO QUARTER SHEET PANS. TRADITIONALLY SPANAKOPITA HAS SEVERAL MORE LAYERS OF FILO DOUGH ON TOP THAN THIS RECIPE BUT I PREFER MINE WITH LESS.

USE BABY SPINACH- IT HAS LOWER MOISTURE CONTENT AND COOKS FASTER.

YOU CAN ALSO USE CHARD, LEEKS, SORREL EVEN ARUGULA (WHICH IS NOT TRADITIONAL BUT VERY TASTY). THIS MAKES 20 PIECES.

1/2 KG PHYLLO OR FILO DOUGH THAWED

1/2 KG BABY SPINACH WASHED AND COMPLETELY DRIED, COARSELY CHOPPED

1 CUP FRESH SEPU OR DILL RINSED, WIPED DRY AND CHOPPED

1 CUP GREEN ONION BULBS AND 2 INCHES OF THE GREEN STALK CHOPPED

1/4 CUP RED ONION FINELY CHOPPED

2 TBSPNS EXTRA VIRGIN OLIVE OIL

2 TEASPOONS FRESH OREGANO LEAVES CHOPPED (OPTIONAL)

SALT AND BLACK GROUND PEPPER TO TASTE

200 GRAMS MILD LESS SALTY FETA CHEESE IN A BLOCK

400 GRAMS HOMEMADE UNSALTED CRUMBLED PANEER COMPLETELY DRAINED

ZEST OF ONE LEMON

1.5 CUPS EXTRA VIRGIN OLIVE OIL

3 GGS WHISKED

Instructions

ALL THE LEAFY GREENS SHOULD BE COMPLETELY DRY. PAT THEM DOWN WITH PAPER TOWELS IF REQUIRED.

PREHEAT OVEN TO 450F AND PREPARE BOTTOM RUNG.

HEAT 2TBSPNS VEGETABLE OIL IN A PAN AND SAUTE THE RED ONION UNTIL JUST SOFT.

SWITCH OFF FLAME AND ADD OREGANO IF USING. ALLOW THIS TO COOL.

COMBINE COOKED ONION MIXTURE WITH WITH LEMON ZEST, SPINACH DILL AND GREEN ONIONS IN A LARGE MIXING BOWL.

ADD BOTH CHEESES AND USING YOUR HANDS CRUMBLE THE CHEESE AND MIX EVERYTHING TOGETHER TO GET A STICKY CREAMY MIXTURE. ADD 1/4 CUP OLIVE OIL.

ADD 1 TEASPOON BLACK PEPPER POWDER AND TASTE THE FILLING. ADD MORE AND PEPPER SALT TO TASTE AND MIX TO COMBINE. ADD WHISKED EGGS AND MIX THOROUGHLY.

GREASE A HALF SHEET PAN (18 BY 13 INCHES) WITH SOME OF THE OLIVE OIL. OPEN YOUR PHYLLO DOUGH CAREFULLY AND UNROLL IT. PULL OUT TWO SHEETS AND PLACE AT THE BOTTOM OVER THE OILED SHEET. SPREAD THE DOUGH EVENLY AND LET THE SIDES HANG OUTSIDE THE SHEET PAN. USING A PASTRY BRUSH OR YOUR FINGERS BAST THE WHOLE SHEET WITH OLIVE OIL.

PLACE ONE MORE SHEET OF FILO DOUGH OVER IT AND BAST AGAIN WITH OIL MAKING SURE TO DO THE OVERHANG AS WELL.

SPREAD THE FILLING OVER EVENLY AND SMOOTHEN THE TOPS. BRING THE SIDES THAT OVERHANG OVER THE FILLING AS NEATLY AS POSSIBLE. BRSH WITH A LITTLE OLIVE OIL.

PLACE TWO MORE SHEETS OF FILO DOUGH OVER THE TRAY AND TUCK THE SIDES INSIDE THE BOTTOM OF THE PIE. BRUSH WITH OLIVE TO COVE RTHE ENTIRE SURFACE.

USING A SHARP KNIFE CUT THE PIE INTO SQUARES - I DO 4 AND 5 ACROSS TO GIVE ME 20 PIECES BUT YOU CAN DO THEM LARGER OR SMALLER. THIS WILL MAKE IT EASIER TO REMOVE FROM THE PAN ONCE BAKED.

PLACE TRAY IN THE BOTTOM RUNG AND REDUCE HEAT TO 350F.

BAKED 30 MINUTES THEN MOVE TO THE MIDDLE RUNG AND BAKE UNTIL THE TOP IS GOLDEN AND CRISPY.

REMOVE AND COOL 30 MINUTES. CUT AGAIN AND SERVE.

http://www.taradeshpande.in/spanakopita-or-greek-spinach-pie/

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

HAEMUL PANJEON- KOREAN SEAFOOD AND SCALLION PANCAKE

Ingredients

Korea has a huge pancake culture. Street vendors everywhere are frying up all kinds of pancakes- scallion, potato, seafood and meat.

There are two kinds of Panjeon pancakes; the sticky more glutinous kind which appeared to be v popular in Seoul and the crispy variety which I prefer. My recipe is for the latter version.Haemul refers to seafood and you can prepare this recipe without any fish.

In the spring a fragrant root called Turup is sliced and added to this pancake giving it a unique flavour. You can omit the fish stock and use vegetable stock. You can replace the clams with mussels, oysters and if you are vegetarian use small oyster mushrooms and bean sprouts. Miso paste comes in a white and yellow/brown option. The latter is stronger as it is fermented longer. You can use either for this recipe.

Stock (1 cup)

2 lightly smashed garlic cloves

half a small onion peeled

2 3 inch anchovy fillets or tinned bamboo shoots for vegetarians

1/2 tsp Thai fish sauce or soy sauce

1 tsp yellow miso paste

12 small clams in their shells, scrubbed clean

3 cups water

Dry ingredients for 2 6-7 inch pancakes

11/4 cups maida or all purpose flour

1 tbsp rice flour

1/2 tbsp corn flour

1/2 tsp soy sauce

salt to taste

cold water as required

Filling

2 eggs whisked

6 baby/tender/spring Garlic chives about 5 inches long with garlic cloves at the end

6 Onion chives about 5-6 inches long

3 bulbs of scallions slice into rings, finely

1/2 cup oyster mushrooms wiped cleaned and coarsely shredded you can use enoki and white mushrooms as well and 2 tbsp sprouted mung beans

For frying

Combine 2 tbsp sesame oil and 2 tbsp vegetable oil

Korean dipping sauce (make the previous night)

1 cup Soy sauce

1/4 cup Sesame oil

1 teaspoon white Sesame seeds, roasted

2 cloves Garlic thinly sliced

1 inch ginger peeled and julienned

1 red bell pepper quartered

1 yellow bell pepper quartered

2 Thai red chillies Finley chopped (or to taste)

2 tsp yellow Miso paste (optional)

1-1.5 tbsp Rice wine Vinegar

1-1/5 tsp Honey

Combine all the ingredients. Taste for sweet, spicy and salty and adjust to your taste by adding more salt, honey or vinegar. Cover and let sit in refrigerator for 6 hours or overnight for flavors to develop.

Serve the sauce cold with hot pancakes.

Instructions

METHOD:

FOR STOCK

Heat 3 cups water with the garlic, onions and anchovy over high heat. When it reaches a boiling point add the clams and switch off flame.

Remove the clams in less than 1 minute.

Cool them.Discard any that are not open.

Restart the flame on medium under the stock.

Open and remove clams. Return some of the shells to the stock and cook until reduce to one cup. Drain and cool stock completely.

Wash the clams and remove any dirt and membranes. Squeeze dry and reserve.

FOR BATTER

Combine cooled stock and all the dry ingredients for the pancake to form a batter. The batter should be thick but easily spreadable so add more cold water a 1/4 cup at a time as required. You want a consistency like a pancake batter rather than a crepe batter. Let sit 10 minutes.

Wash tender garlic shoots and remove roots. Snip off any parts that are yellowed.

Use an 7-8 inch non stick skillet. Add 1 tbsp vegetable oil and sesame oil mix and heat on a low flame.

When oil is warm but not smoking pour 1 cup of batter into skillet and quickly swirl to spread.keep the heat on low so the pancake can cook slowly otherwise the otherside burns and the inside remains undercooked.

As the bottom cooks lay all the green vegetables and mushrooms over the pancake and gently press into the wet batter. Lay the chives lengthwise, scatter the scallions, mushrooms or sprouted beans about and finally the clams if you are using them.

When the bottom is crispy and tcompletely cooked drizzle half the whisked egg over the uncooked side of the pancake facing you. Then drizzle a teaspoon of sesame and vegetable oil over the egg.

Then slowly turn the pancake over using a wide spatula. Allow the wet side of the pancake to cook fully until golden brown. I often use another skillet and just turn the pancake over into the greased pan -this reduces spillage.

Drain pancake over paper towels, pat dry and sliced into 6 pieces. Serve with the accompanying dipping sauce

http://www.taradeshpande.in/haemul-panjeon-korean-seafood-and-scallion-pancake/

 

PASTA PAKORA WITH CHEESE AND RED SAUCE

PASTA PAKORA WITH CHEESE AND RED SAUCE

PASTA PAKORA WITH CHEESE AND RED SAUCE

Ingredients

I prefer the larger penne because you can get more cheese inside it. Rigatoni is my favourite for this recipe if you can get it. Manicotti and Canneloni are much larger but those can be made to work as well.

But for kids or as a passed appetiser with cocktails you may want to use smaller penne.

You can also add a fresh basil pesto to the cheese when you stuff it. There are many combinations you can think up. This is a casual fun snack that kids have fun with.

Serves 6-8 as an appetiser

1.5 cups medium or large Rigatoni, Penne

For stuffing stir together

1 cup finely chopped mozzarella drained of all water if using fresh buffalo mozzarella (more if using larger penne), grated or shredded

2-3 tbspns heavy cream

2 tablespoons finely chopped fresh Italian basil

Batter 1

Combine

1/2 cup maida or all purpose flour

1 teaspoon garlic powder (optional)

1 teaspoon freshly ground black pepper

3/4 cup hot water from the boiled pasta

salt to taste

Batter 2

1 egg whisked

1 cup good quality breadcrumbs

1 teaspoon garlic powder (optional)

1 teaspoon freshly ground black pepper

Salt about 1/4 teaspoon

For dipping sauce combine

1-1/5 cups spicy bottled arrabbiata sauce

1/4 cup finely chopped Italian basil leaves

Oil for frying

Instructions

Set a pot of water with a little slat to boil on a high flame. When it begins to bubble add your penne and cook 6 minutes or until cooked al dente. Do not over cook it. You cannot stuff pasta that is too soft. You need it slightly firm. It will cook more when fried.

Cook the pasta by draining until running water. Let it drain and dry.

Combine ingredients for batter one. Stuff pasta with the grated cheese as generously. Lightly dip in batter and fry in 2 inches of hot oil until golden.

For batter 2 dip the stuffed pasta light in egg then roll in breadcrumbs and fry in 2 inches of hot oil until golden.

Drain and serve warm with spicy pasta sauce.

http://www.taradeshpande.in/pasta-pakora-with-cheese-and-red-sauce/

CRISPY, BUTTERY SMASHED POTATOES WITH GARLIC AND CHIVE CREAM DIP

THESE ARE SO GOOD!! YOU CAN USE MEDIUM SIZE POTATOES AS WELL IF YOU PREFER A LARGER SCOOP. THESE POTATOES SHRINK WHEN BAKED.SERVE THEM AS CANAPES WITH CREAM CHEESE PIPED ON TOP, SERVE THEM AS A CHIP AND DIP OR AS A SIDE WITH A GOOD ROAST. IF YOU USE ONLY OIL AND A CREAM CHEESE SUBSTITUTE THIS DISH IS VEGAN.

 

 

SERVES 4-5

INGREDIENTS

400 GRAMS BABY POTATOES (MIXED COLORS IF YOU CAN FIND THEM)

SALT AND WHITE PEPPER TO SEASON

1/4 CUP VEGETABLE OIL

2 TBSP BUTTER MELTED OR JUST USE OIL

METHOD FOR POTATOES

WASH THE POTATOES AND STEAM THEM USING A PRESSURE COOKER OR STEAMER UNTIL THEY ARE JUST TENDER ENOUGH TO BE PIERCED BY A FORK.

DRAIN THE POTATOES COMPLETELY AND LINE THEM ON A BAKING TRAY.

PREHEAT OVEN TO 375F AND PREPARE MIDDLE RUNG.

USING A POTATO MASHER SMASH EACH POTATO UNTIL JUST BROKEN.  THIS SHOULD TAKE NO MORE THAN ONE BASH. THE AIM IS TO FLATTEN THEM A BIT AND OPEN THEM UP. DONT MASH THEM.

BUTTER THE POTATOES ON BOTH SIDES GENEROUSLY WITH A BRUSH  THEN OIL THEM WITH THE SAME BRUSH. YOU WONT REQUIRE ALL THE OIL SO SAVE IT FOR ANOTHER RECIPE.

SEASON WITH WHITE PEPPER AND THEN  LIGHTLY WITH SALT (REMEMBER YOUR DIP HAS SALT SO YOU NEED TO BALANCE THE SALTINESS)

BAKE IN THE OVEN FOR 35 MINUTES UNTIL GOLDEN AND CRUSTY.

SERVE IMMEDIATELY  WITH DIP.

 

 

 

 

 

 

FOR THE DIP

YOU CNA REPLACE THE CREAM CHEESE WITH A VEGAN TOFUTTI OR ALMOND CREAM CHEESE FOR A VEGAN DIP.

180-200 GRAMS CREAM CHEESE AT ROOM TEMPERATURE

4 BULBS  GREEN ONIONS OR SCALLIONS FINELY CHOPPED

8-10 CHIVES FINELY CHOPPED

1.5 TBSPS FINELY MINCED GARLIC

1 TEASPOON LEMON OR LIME JUICE

ZEST OF ONE LEMON OR LIME

SALT TO TASTE

METHOD:

WHISK THE CREAM CHEESE UNTIL FLUFFY. ADD REMAINING INGREDIENTS AND BEAT UNTIL WELL INCORPORATED. ADD SALT AS REQUIRED AND STIR WELL.

Karwar style Clam Fritters or Tisri Wade

Karwar style Clam Croquettes

Karwar style Clam Croquettes

Ingredients

TISRI WADĖ

Small, Black Hard-Shelled Clam Fritters

Makes 17-20 fritters

These are so unusual you have to try this recipe at least once. Ideal bar food. It’s New Orleans meets India. I serve these wadé as finger food without a sauce, just a squeeze of lime to highlight the flavour of the clams. Around 2½-3 kg of small clams will give you about 1 packed cup of clam meat.

Use a non stick frying pan as these fritters are delicate and should not stick to the bottom of the pan.

Ingredients

1 cup freshly shelled and washed, raw clams or tisri

1 tsp rice flour

1½ tbsp very finely chopped red or white onions

½ tsp salt or to taste

¼ cup fine semolina or rava/sooji

Vegetable oil for frying

Spice paste

½ cup finely grated fresh; or frozen, defrosted, unsweetened coconut

2 tsp Karwari sambhar powder or methkoot or use a commercial sambhar powder

½ tsp cayenne pepper powder or red chilli powder

1/8 tsp turmeric powder

½ tsp tamarind paste

Instructions

Squeeze out all the liquid from the clams. Squeeze them several times. The liquid can be added to a fish curry or a seafood stock. Cover and reserve drained clams in a sieve.

Grind the spice paste ingredients to a coarse consistency without any water or oil in a food processor.

Stir in the clams with the rice flour and pulse just once to incorporate the clams and spices. Do not grind to a paste. The clams must not be whole but they must not be blitzed to a mush either.

Remove and transfer to a bowl.

Mix in the onions and salt to form a loose dough.

Put the semolina on a plate.

Make small balls, about ¾” wide of the clam mix between your palms and pat each ball in the semolina. Flatten slightly between your palms, till the dough keeps its shape and holds together. Arrange on a plate.

Pour 1” of oil into a non-stick frying pan and place it over medium heat. When the oil is hot, but not smoking, fry the clam fritters till golden and crisp on all sides.

Drain on paper towels and serve warm with a crisp, dry, white wine, beer or limbo pani.

http://www.taradeshpande.in/karwar-style-clam-fritters-or-tisri-wade/

Gobi ke Pakore- Cauliflower Fritters

Cauliflower Pakoras- Cauliflower Fritter

Cauliflower Pakoras- Cauliflower Fritter

Ingredients

FOR THE FRITTERS

1/2 kg cauliflower head cuts into small florets with stem about 1.25 to 1.5 inches in length and 1 inch wide

Juice half a lime

1 teaspoon ginger garlic paste

1/4 teaspoon turmeric

2 tablespoons finely chopped fresh coriander or cilantro leaves

2 green chillies very finely chopped

FOR THE BATTER

1/2 cup chick pea flour or besan

2 tablespoons rice flour

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1 teaspoon salt

Instructions

Heat a large saucepan of water on a high flame. When it reaches a boil immerse the cauliflower florets in the boiling water. Let sit 2 minutes, then drain completely.

Wash the cauliflower in cool running water and drain completely.

Combine the lime juice, coriander leaves, green chillies, turmeric, garlic ginger paste and salt. Toss well to coat all the florets. and let sit covered 20 minutes.

In a mixing bowl combine the ingredients for the batter. Using a tablespoon add the flours and spices to the cauliflower 2 tablespoons at a time. Stir well. Allow the flours to absorb the liquid in the florets. Keep adding flour until it clings to the cauliflower. Add water if required a tablespoon at a time.

Do not create a wet runny batter. You want the pakoras to be crispy. The more water you add the more oily and soft the fritter will be. Stop adding the flour once you have a thick sticky, clumpy batter. Taste for seasoning and adjust.

Heat 2.5 inches of oil in a small kadai or wok on high heat. When oil is hot but not smoking reduce flame to medium. Fry one pakora until golden brown. Drain and taste for doneness and salt.

Adjust salt in batter if required.

Repeat with remaining fritters. Serve warm with ketchup or a chutney of your choice.

http://www.taradeshpande.in/gobi-ke-pakore-cauliflower-fritters/