Uncle Bills Vegetable Pakoras Recipes

CRISPY VEGETABLE PAKORAS

Steps:

• Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
• Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
• Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
• Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

VEGETABLE PAKORA

Steps:

• Boil the potato or yam slices until *just* tender, being careful not to overcook.
• Mix batter ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place.
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375° until deep brown (somewhere between 4-6 minutes per batch). Drain on paper towels and serve immediately.
• Serve with cilantro or mint chutney or cucumber raita.

VEGETABLE PAKORAS

Steps:

• Whisk the besan, rice flour, salt, turmeric, ajwain seeds and baking soda together in a large bowl. Add the ginger, lemon juice and enough water (roughly 1/2 cup) to form a batter. (Consistency-wise, it should be slightly thinner than heavy cream.)
• Warm the oil in a heavy-bottomed pot over medium heat until it registers 375 degrees F on a thermometer. Set a cooling rack over a paper-towel lined baking sheet.
• Drop the onions, kale and cauliflower into the batter. Using tongs or your fingers, knock the excess batter off each piece before dropping into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry smaller, thinner vegetables like the onions and kale for 1 to 2 minutes. Fry the cauliflower for 3 to 4 minutes.
• Remove the pakoras from the hot oil using a spider. Set on the cooling rack, then quickly sprinkle with salt and the ground black lime. Eat hot!

UNCLE BILL'S SIMPLE VEGETABLE BORSCHT

Steps:

• In a large frying pan, melt margarine over medium heat.
• Add chopped onions, grated carrots, diced green and red peppers and saute' for 5 minutes.
• Stir in green and red shredded cabbage, grated beet and saute' for 10 minutes or until vegetables are softened.
• Transfer sautéed vegetables to a large cooking pot.
• Add water, vegetable broth, cubed potatoes, tomato paste, chopped garlic, bay leaf, crushed peppercorns and bring to boil.
• Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
• Add cauliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed and lemon juice and simmer covered for about 10 minutes, stirring occasionally.
• Remove from heat.
• Remove and discard bay leaf.
• Adjust seasonings to taste.
• Let borscht sit for 15 minutes before serving.
• Refrigerate any unused portion.

MIXED VEGETABLE PAKORAS

Steps:

• For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
• For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
• For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
• Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
• Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

UNCLE BILL'S VEGETABLE PAKORAS

Steps:

• BATTER.
• Sift flour into a mixing bowl.
• Add turmeric, cumin, chili powder and salt; mix well.
• Gradually ad warm water and mix to a semi-thick batter; set aside.
• VEGETABLES.
• In a medium size cooking pot, add potatoes, cover with water and bring to boil.
• Cover and cook until potatoes are tender, about 12 to 15 minutes.
• When potatoes are cooked, drain and mash potatoes; set aside to cool slightly.
• Chop cauliflower florets into small pieces; set aside.
• In a large frying pan, melt butter on medium heat.
• Add onions, garlic and ginger and sauté until onions are translucent, about 5 minutes.
• Add cauliflower, peas, turmeric, cumin, salt and pepper; cover and sauté for another 3 minutes.
• Add this mixture to the slightly cooled potatoes and mix well to incorporate.
• Using a teaspoon, spoon mixture by spoonfuls.
• Rub your hands with some olive oil and form the spooned mixture into balls.
• Flatten to about 1/4 inch thickness.
• Dip into batter so that they are covered with batter, let excess drain off.
• In a frying pan, heat canola oil to 375°F.
• Drop battered pakoras into the hot oil and fry for about 1 to 1 1/2 minutes per side until they are light brown.
• Add more oil if required.
• Remove to a plate lined with paper towels to absorb any excess oil.
• Serve with your favorite yogurt dip or ketchup.
• YOGURT DIP.
• In a bowl, whisk together yogurt, lemon juice, salt and pepper and refrigerate for 1 hour before using.