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 flo, ur
1 tbsp chopped fresh coriander
1 tsp salt
2 tsp curry powder
1 tbsp olive oil
1 tbsp lemon juice ice water, more if need, ed
1 vegetable oil - for deep-frying
GARNISH
1 lemon wedges
1 coriander or parsley
MANGO RELISH
1/4 cup medium-sweet sherry 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
A Recipe for
Spiced Vegetable Pakoras With Mango Relish
Food Tip |
Never eat more than you can lift. |
| Miss Piggy |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
This Recipe for Spiced Vegetable Pakoras With Mango Relish is one of thousands in the Recipes-to-go Meal Cookbook.
He who eats alone chokes alone. |
| Proverb |
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Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This is a recipe for Spiced Vegetable Pakoras With Mango Relish from the recipe cookbook of Recipes-to-go (Meal)
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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He who eats alone chokes alone. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Hungry men think the cook lazy. |
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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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
Serves: 4
Spiced Vegetable Pakoras With Mango Relish Recipe brought to you by Recipes To-Go