Spiced Vegetable Pakoras With Mango Relish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Eggplant, cut into 1/4-inch slices
1 tsp: Salt,
2 medium: Zucchini, cut into 1-inch slices
12: Cauliflower florets,
6 large: Button mushrooms, wiped and cut in half
1 1/3 cup: Chick-pea flour OR- all-purpose flour,
1 tbsp: Chopped fresh coriander,
1 tsp: Salt,
2 tsp: Curry powder,
1 tbsp: Olive oil,
1 tbsp: Lemon juice,
3/4 cup: -Ice water, more if needed
Vegetable oil, for deep-frying
GARNISH
Lemon wedges,
Coriander or parsley,
MANGO RELISH
1/4 cup: Medium-sweet sherry,
1/4 cup: -Water,
1/4 cup: 2hite wine vinegar,
2 tbsp: Sugar,
1: Cinnamon stick,
1: Star anise,
1/2 tsp: Salt,
1 pinch: Ground mace,
1: Mango, peeled, pitted and diced
1 small: Red bell pepper, seeded and diced
1 tbsp: Lemon juice,
Directions:
Place the eggplant in a colander, sprinkle with the salt, and let
drain while preparing the other vegetables.
Blanch the zucchini and cauliflower florets separately for 2 minutes
in boiling water. Drain, refresh under cold water, and dry well.
Rinse the eggplant and pat dry.
Combine the flour, coriander, salt, and curry powder in a large bowl.
Gradually beat in the oil, lemon juice, and water until the batter is
the consistency of heavy cream. Alternatively, place all the
ingredients - except the water - in a food processor, and with the
motor running, pour the water through the funnel until you have the
right consistency.
Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350
degrees F.
Lightly whisk the batter and dip the vegetables in batches of 5 to 6,
then slip them carefully into the hot oil. Fry the pakoras for 2 to 3
minutes on each side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a moderate oven
while you cook the remaining pakoras. Allow the oil to come back to
350 degrees F between batches.
When all the vegetables are ready, garnish with lemon wedges and
coriander or parsley and serve at once with the mango relish.
MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star
anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a
boil and simmer over medium heat for 5 minutes. Add the mango, bell
pepper, and lemon juice; lower the heat and simmer for 5 minutes
more. Remove from the heat and let cool completely. Spoon into a
screw top jar and refrigerate until required.
* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias
Source from luhu.jp
drain while preparing the other vegetables.
Blanch the zucchini and cauliflower florets separately for 2 minutes
in boiling water. Drain, refresh under cold water, and dry well.
Rinse the eggplant and pat dry.
Combine the flour, coriander, salt, and curry powder in a large bowl.
Gradually beat in the oil, lemon juice, and water until the batter is
the consistency of heavy cream. Alternatively, place all the
ingredients - except the water - in a food processor, and with the
motor running, pour the water through the funnel until you have the
right consistency.
Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350
degrees F.
Lightly whisk the batter and dip the vegetables in batches of 5 to 6,
then slip them carefully into the hot oil. Fry the pakoras for 2 to 3
minutes on each side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a moderate oven
while you cook the remaining pakoras. Allow the oil to come back to
350 degrees F between batches.
When all the vegetables are ready, garnish with lemon wedges and
coriander or parsley and serve at once with the mango relish.
MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star
anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a
boil and simmer over medium heat for 5 minutes. Add the mango, bell
pepper, and lemon juice; lower the heat and simmer for 5 minutes
more. Remove from the heat and let cool completely. Spoon into a
screw top jar and refrigerate until required.
* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias
Source from luhu.jp