Does anyone have a recipe for Pakora Curry?!
I had this in Pakistan two years ago and it is essentially a curry made with yoghurt that contains cooked pakoras in it!. I was LOVELY and I want to recreate it!Www@FoodAQ@Com
Answers:
hi friend i like that u like this dish i am really happy that indian recipies are so much popular in the world,,, friend i ll give detailed cooking idea for this so that u can make it at home nicely,,,,- - -
The gingery masala simmers with yogurt or buttermilk, filling the air with the most sumptuous and exotic aroma!. This curry sauce can be served as is over rice, or as a nurturing and invigorating soup!. The pakora "dumplings" are made from a spicy besan batter, deep-fried by the spoonful, and then added to the sauce!. Freshly grated nutmeg gives just the right flavor accent!. If you are pinched for time or want something a little simpler, omit the pakoras!. Serve this dish with Lemon Rice or plain steamed long-grain rice!.
The recipe below calls for many spices!. If you find this a bit intimidating, or you do not have all the ingredients on hand, you can very safely eliminate any of the spices and still have a good result!. You must at least include the onions, ginger, and turmeric!.
FOR THE CURRY SAUCE:
1 1/2 quarts buttermilk or plain yogurt
1/2 cup besan (fine garbanzo flour available in Indian and Mid-eastern markets)
1 cup water
1/2 cup ghee or olive oil
2 medium onions, chopped or thinly sliced
1/2 cup finely chopped, peeled gingerroot
2 tsp!. poppy seeds
1/2 tsp!. cayenne
1 Tbsp!. turmeric
1 tsp!. salt
2 tsp!. cumin seeds
2 ripe, firm tomatoes, blanched, peeled and chopped in 1/2" dice
1/4 tsp!. freshly grated nutmeg (or nutmeg powder)
2-3 bay leaves
1/2 tsp!. cinnamon
1 Tbsp!. garam masala
In a small mixing bowl, combine the besan with just enough yogurt/buttermilk to make a smooth paste!. Add remaining yogurt and water, mixing well!. Set aside!.
Prepare the Pakora Batter (see below)!.
Heat ghee or olive oil in a large heavy fry pan or sauce pot over medium-high flame!. Add chopped onions, ginger and a dash of salt, and sauté until onions are beginning to brown!. Add poppy seeds, cayenne, turmeric, salt and cumin seeds!. Sizzle for a minute or two, stirring constantly!. Now add the chopped tomatoes!. Simmer for 4-5 minutes, stirring frequently, until the tomatoes are soft and saucy!. Add the remaining ingredients and a little water as needed to prevent scorching!. Stir and simmer for about 8 minutes!. The key to a really great masala is to cook it long enough!. This takes patience!
On a separate burner, heat a wok or heavy frying pan with 2 cups of vegetable oil for frying the pakoras!.
Add the yogurt-besan mixture and mix well!. Keep the heat medium-high until the mixture is heated through and starts to bubble!. Then lower heat and simmer, covered, for about 20 minutes, stirring occasionally!.
While the curry sauce is simmering, cook the pakoras!. Add the cooked pakoras to the curry sauce during the last 5-10 minutes of cooking!.
PAKORA BATTER
1 1/2 cups besan
1/2 tsp!. ground black pepper
2 tsp!. cumin seeds
1/2 tsp!. cayenne (more to taste)
3/4 tsp!. salt
3/4 cup water (approximate)
1/4 cup grated or finely chopped, peeled gingerroot
2 cups vegetable oil for frying
Combine besan and spices in a medium mixing bowl!. Add just enough water to make a smooth paste!. Gradually add more water until it is the consistency of a thick pancake batter!. Add gingerroot and mix well!.
Drop by teaspoonfuls into hot oil (350-375°) and fry until golden brown on all sides!. When done, remove with slotted spoon and set to drain on absorbent paper towels!. Let oil heat up again between batches!. For a nice variation, chop an eggplant into 1/2" dice, coat with batter, and fry as above!. Now add the pakoras to the cooking curry sauce and simmer for 10 minutes!.Www@FoodAQ@Com
The gingery masala simmers with yogurt or buttermilk, filling the air with the most sumptuous and exotic aroma!. This curry sauce can be served as is over rice, or as a nurturing and invigorating soup!. The pakora "dumplings" are made from a spicy besan batter, deep-fried by the spoonful, and then added to the sauce!. Freshly grated nutmeg gives just the right flavor accent!. If you are pinched for time or want something a little simpler, omit the pakoras!. Serve this dish with Lemon Rice or plain steamed long-grain rice!.
The recipe below calls for many spices!. If you find this a bit intimidating, or you do not have all the ingredients on hand, you can very safely eliminate any of the spices and still have a good result!. You must at least include the onions, ginger, and turmeric!.
FOR THE CURRY SAUCE:
1 1/2 quarts buttermilk or plain yogurt
1/2 cup besan (fine garbanzo flour available in Indian and Mid-eastern markets)
1 cup water
1/2 cup ghee or olive oil
2 medium onions, chopped or thinly sliced
1/2 cup finely chopped, peeled gingerroot
2 tsp!. poppy seeds
1/2 tsp!. cayenne
1 Tbsp!. turmeric
1 tsp!. salt
2 tsp!. cumin seeds
2 ripe, firm tomatoes, blanched, peeled and chopped in 1/2" dice
1/4 tsp!. freshly grated nutmeg (or nutmeg powder)
2-3 bay leaves
1/2 tsp!. cinnamon
1 Tbsp!. garam masala
In a small mixing bowl, combine the besan with just enough yogurt/buttermilk to make a smooth paste!. Add remaining yogurt and water, mixing well!. Set aside!.
Prepare the Pakora Batter (see below)!.
Heat ghee or olive oil in a large heavy fry pan or sauce pot over medium-high flame!. Add chopped onions, ginger and a dash of salt, and sauté until onions are beginning to brown!. Add poppy seeds, cayenne, turmeric, salt and cumin seeds!. Sizzle for a minute or two, stirring constantly!. Now add the chopped tomatoes!. Simmer for 4-5 minutes, stirring frequently, until the tomatoes are soft and saucy!. Add the remaining ingredients and a little water as needed to prevent scorching!. Stir and simmer for about 8 minutes!. The key to a really great masala is to cook it long enough!. This takes patience!
On a separate burner, heat a wok or heavy frying pan with 2 cups of vegetable oil for frying the pakoras!.
Add the yogurt-besan mixture and mix well!. Keep the heat medium-high until the mixture is heated through and starts to bubble!. Then lower heat and simmer, covered, for about 20 minutes, stirring occasionally!.
While the curry sauce is simmering, cook the pakoras!. Add the cooked pakoras to the curry sauce during the last 5-10 minutes of cooking!.
PAKORA BATTER
1 1/2 cups besan
1/2 tsp!. ground black pepper
2 tsp!. cumin seeds
1/2 tsp!. cayenne (more to taste)
3/4 tsp!. salt
3/4 cup water (approximate)
1/4 cup grated or finely chopped, peeled gingerroot
2 cups vegetable oil for frying
Combine besan and spices in a medium mixing bowl!. Add just enough water to make a smooth paste!. Gradually add more water until it is the consistency of a thick pancake batter!. Add gingerroot and mix well!.
Drop by teaspoonfuls into hot oil (350-375°) and fry until golden brown on all sides!. When done, remove with slotted spoon and set to drain on absorbent paper towels!. Let oil heat up again between batches!. For a nice variation, chop an eggplant into 1/2" dice, coat with batter, and fry as above!. Now add the pakoras to the cooking curry sauce and simmer for 10 minutes!.Www@FoodAQ@Com
To make hot pakoras you need:
· 1 cup Chickpea Flour (Besan)
· 2 tsp Oil
· 1 tsp Ground Cumin
· 1 1/2 tsp Salt
· 1 -2 Chopped Green Chilies (Jalapeno)
· 1/2 cup Water
· 1 Potato
· 1 small Cauliflower
· 2 Cabbage
· 5 leaves Spinach sliced
· 1 1/2 cup Sliced Onion
Method of preparation:
· Boil the potato until just tender, peel and chop finely!.
· Finely chop cauliflower and onion!. Shred the cabbage and spinach!.
· Mix first set of 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°!.
· Drain pakoda on paper towels and serve immediately!.
· Serve vegetable pakora with coriander or mint chutney or tomato ketchupWww@FoodAQ@Com
· 1 cup Chickpea Flour (Besan)
· 2 tsp Oil
· 1 tsp Ground Cumin
· 1 1/2 tsp Salt
· 1 -2 Chopped Green Chilies (Jalapeno)
· 1/2 cup Water
· 1 Potato
· 1 small Cauliflower
· 2 Cabbage
· 5 leaves Spinach sliced
· 1 1/2 cup Sliced Onion
Method of preparation:
· Boil the potato until just tender, peel and chop finely!.
· Finely chop cauliflower and onion!. Shred the cabbage and spinach!.
· Mix first set of 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°!.
· Drain pakoda on paper towels and serve immediately!.
· Serve vegetable pakora with coriander or mint chutney or tomato ketchupWww@FoodAQ@Com