Indian Batter Mix For Zucchini Aubergines And Prawns Recipes

PAKORA (INDIAN VEGETABLE FRITTERS)

Steps:

• Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
• Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
• Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
• Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
• Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
• Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
• Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

INDIAN BATTER MIX FOR ZUCCHINI, AUBERGINES AND PRAWNS

Steps:

• Preheat oven to 170°C.
• Mix the dry ingredients in a bowl, stir in the water to form a batter mixture.
• Heat oil in a shallow pan.
• Coat the zucchini, prawns or whatever with the batter, fry 2 minutes each side.
• Remove from pan, drain on kitchen paper, place in oven to keep warm while the rest of the zucchini is fried.
• Serve hot, or straight from the pan.

PAKORA

Steps:

• Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
• Mix the gram flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables - they should be well coated, but not swimming in it.
• Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
• Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil.
• Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn't hold together. Repeat, frying the remaining mixture in batches.
• Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.

FRIED ZUCCHINI BATTER

Steps:

• In medium mixing bowl mix all the above until smooth. Dip sliced zucchini in batter and fry in 1/3 inch hot oil till golden brown.
• This recipe usually will cover 12-15" long zucchini cut in 1/3" slices.

PRAWN (JUMBO SHRIMP) AND ZUCCHINI IN GORGONZOLA SAUCE

Steps:

• Heat oil in a large pan on medium high heat and add prawns. Cook for about a minute.
• Add the zucchini, garlic, and sherry and saute, stirring, for about 4 to 5 minutes until zucchini is crisp-tender and prawns cooked through.
• Over medium heat, melt butter in a small pan and heat the cream until steaming.
• Stir in the Gorgonzola cheese until it melts; add the nutmeg, salt and pepper (TASTE IT FIRST! It might be salty enough depending on the gorgonzola you use).
• Pour sauce over zucchini and prawns and serve immediately with a rice dish or with pasta.