Potato and Cauliflower Pakoras
1lb cauliflower florets
10oz russet potato
3 1/2 cups chickpea flour
2 1/2 cups buttermilk
3 jalapeño peppers, finely chopped
3 tbsp ground coriander
3 tbsp ground cumin
1 tsp mango powder
1 tsp turmeric
1 red onion, sliced lengthwise
oil for frying
Wash cauliflower and allow water to drain completely - if it's left
too wet it will make the batter runny. Peel and wash potatoes. Cut
each potato in quarters and cut thin slices. In a large bowl mix the
chickpea flour, jalapeño peppers, cumin, coriander, mango powder,
turmeric. Slowly add the buttermilk to make sure you get a paste. Mix
in the onion, cauliflower and potato. The batter should stick to the
vegetables.
Spoon out small amounts into a frying pan with hot oil (about 1/2 inch
deep in oil).
You can make the batter ahead of time and keep in the fridge but the
batter will become runnier
Cilantro-Mint Chicken Curry
Cilantro-Mint Chutney
3 cups chopped cilantro
2/3 cup chopped mint leaves
2 jalapeño peppers, finely chopped
1 1/2 cups red onion, chopped (about 1 large)
1 tbsp chopped ginger
1/3 tsp asafoetida
1 cup of water (approximately)
Mix all ingredients, except water, in a bow. Pour 1/3 of the bowl and
a 1/3 cup water into a blender and purée until smooth. Mix in the rest
and blend everything until you have a green chutney. Reserve while you
prepare the curry. (You can make this ahead of time and just keep it
in the fridge)
Curry
1/2 cup canola oil
1 1/2 tbsp cumin seeds
1 tbsp coriander seeds
3 tbsp crushed garlic
1 tbsp salt
1 cup of plain yogurt or 3/4 cup whole-fat buttermilk
3lbs chicken thighs with bone-in
Heat oil in a pan with a tight-fitting lid for about 1 min on medium
heat. Add cumin and coriander seeds and allow them to sizzle for 30
secs. Add garlic and sauté for about 3 min or until golden brown. Turn
off the heat and after 2-3 minutes add the yogurt or buttermilk (I put
in a little bit of both). Add chicken and stir well. Turn the heat to
medium, cover and cook for about 25 min, stirring regularly. Remove
curry from heat and cool for about 20 minutes. Transfer the cooled
chicken to a bowl and peel the meat off the bones - size does not
matter but do not shred. Discard bones and stir chicken back into the
curry. Stir in the cilantro-mint chutney. About 15 min before serving
bring the curry to a boil on medium heat. Turn down the heat to simmer
and cook uncovered for about 10 min or until the chicken is well mixed
into the curry.
Serve with basmati rice
recipes from Vij's Indian Cuisine cookbook
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