These are a traditional Indian Snack, in the UK they are a popular fast food snack, they are quick and simple to make, they are great dipped in you curry.
Pakora
Ingredients
- 250g (1/2lb) Chickpea Flour
- 125g (5oz) Onions (chopped)
- 250ml (1 Cup) Milk
- 125ml (1/2 Cup) Water
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 2 Chillies (Finely Chopped)
- 2 tsp Coriander (Ground)
- 1 tsp Cumin (Ground)
- 1 tsp Turmeric (Ground)
- 500ml (1 Pint) Sunflower Oil
Cooking Directions
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
- Place all the ingredients, except the oil, into a bowl and mix well, then carefully drop teaspoon-sized balls of the batter in to the hot oil.
- Fry until browned and repeat until the batter is used up, you can cook a few at a time.
You can always add some extra vegetables to the Pakora batter, I have used part boiled potatoes, peas, finely cut spinach, courgette, sweet potatoes, sweet corn etc, I let my imagination run riot and often try things I have found in the freezer on leftovers from the fridge, Pakora is quick and simple to make, so mistakes are quickly be replaced?
Possibly Related Articles:
Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation
Frank's RedHot Original
I have always loved Hummus, but during a recent detox diet I think it was the one thing then kept me sane.. Well this recipe for Hummus is so simple and only takes a few minutes to make and the addition of some Frank’s RedHot Original which as a Louisana style hot sauce adds a bit of bite from the peppery Cayenne pepper and a touch of saltiness.
Ingredients
- 400g (14oz) Can of Chickpeas
- 3 tbps Lemon Juice
- 2 Garlic Cloves (Crushed)
- 1 1/2 tsp Ground Cumin
- 4 tbsp Frank’s Redhot Sauce (Original)
- 4 tbsp Water (Approx, you can add more if needed)
- 4 tbsp Olive Oil
- Salt to Taste
Method
- Drain the chickpeas and rinse in fresh water.
- Add the chickpeas, Franks RedHot, lemon juice, garlic, cumin, and water in a food processor, and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste.
As with most recipes feel free to adapt this to your tastes, add some roasted red peppers, a little more or a little less of the sauce, it is completely up to you.
Note: Most Hummas recipe include some Tahini (Sesame Seed Paste), if you have some add it before blending, it does improve the texture and flavour, but I always forget to buy any.
Possibly Related Articles:
Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation
I wrote this recipe down originally for a book, published many years ago “The Hot Book of Chillies“. I am not sure I have ever made it the same way twice, but a few weeks ago I came across a jar from the batch I made back then, and wow does it taste good. I cannot recommend you keep yours so long, this jar dates back to 2005, but it just shows how well things mature.
Lemon 'n Lime Fire Chutney
Yield: About 1.5L (3 Pints of Chutney)
Ingredients
- 6 Limes
- 2 Large Lemons
- 500 g Onions
- 50 g Salt
- 500 g Sugar
- 700 ml Vinegar
- 2 tsp Mustard Seeds
- 2 tsp Paprika
- 2 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 10 Hot Thai Chillies (finely chopped)
- 200 g Raisins
Cooking Directions
- Place the Limes and Lemons in a pan and cover with water. Bring to the boil and simmer for 2-3 minutes, then leave to stand until cool enough to handle.
- Cut the fruit into halves and squeeze the juice into a bowl, removing the seeds.
- Chop the remaining skin and pulp onto small pieces with scissors or a sharp knife, mix in the onions ans sprinkle with salt.
- In a latge pan bring the vinegar and sugar to the boil and simmer until all the sugar has dissolved. Add the chopped lime, lemon and onion mixture as well as all the dry spices, raisins and chillies, mix well and simmer for 2-3 hours stirring frequently until the mixture has reduced by about 50%.
- Pour into sterilized jars and seal while still hot.
- Your chutney will be ready to eat within 3-4 weeks.
Possibly Related Articles:
Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation
The Vindaloo originated from the Indian region of Goa and is a must have curry for any UK curry house, the name from from a Portuguese dish ”Carne de Vinha d’ Alhos” but this has been modified over the years, substituting vinegar for the wine and adding chillies.
Chicken Vindaloo
Marinade Ingredients:
- 1 tsp mixed white/brown mustard seed
- 1 tsp cumin seed
- 1 whole clove
- 8 x Hot green chillies (Thai, finger, birds eye)
Grind these ingredients to a paste in a pestle & mortar. Put to one side.
Paste Ingredients:
- 1 x large cooking Onion, roughly chopped
- 20-25g fresh garlic
- 10-15g fresh ginger
- 1 tbsp lemon juice
- 2 tsp paprika
- 2 tbsp cider vinegar
- 1 tbsp water
- A good grind of salt & pepper
Whizz the ‘paste’ ingredients in a food processor/blender until a smooth paste is achieved. put to one side.
Curry Ingredients:
- 2 tbsp oil
- 1 onion, sliced into half rings
- 3 chicken breasts, cubed
- 15-20 curry leaves
- 2 tsp cayenne pepper
- ½ cup (125ml) cider vinegar
- A good pinch of salt
- ½ tsp sugar
- halved chilies & fresh coriander to decorate
Method:
- Smear your marinade on to the cubed chicken, making sure it’s well covered. Place in the fridge for at least 30 mins.
- In a hot pan, add your oil & fry your onion for 2-3 mins. Now add your marinated chicken to the pan, making sure to add all the marinade too. Cooking for 5 mins until the chicken has taken on some colour, stir frequently.
- Pour in the paste you made earlier, stir & cook for a couple of minutes.
- Now sprinkle in your curry leaves & cayenne pepper, stir & cover the pan, cook for a further 5 mins.
- Add the cider vinegar, bring to the boil & add the salt and sugar. Cover the pan & simmer on a low heat for 25 mins.
- Uncover & stir for 5 mins to thicken slightly. Decorate with fresh chillies & coriander.
Serve with rice or Naan bread & Enjoy!
Serves 4
Cooks tip: If the word ‘vindaloo’ scares you off because you think it will be too hot for you? Just adjust the chilli & cayenne pepper quantity to your own liking. On the other hand if you think that this isn’t hot enough for you…try upping the chillies or swap them for ‘Habenero‘ or ‘Naga‘s
Editors Note: Dave Tidmarsh has over 20 years cooking experience and is now developing a range of sauces, you can find out more about him and his sauces at projectspice.co.uk
Possibly Related Articles:
