Onion And Potato Pakora

Ingredients :

120 g chickpea flour ( 1 cup)

1 tsp salt

1/4 tsp turmeric

1/2 tsp ground cumin

1/4 tsp ground chili

1/2 tsp ground coriander

4 green chili chopped 

1 potato

2 onions

1 cup water

500 ml rapeseed oil

Method :

1.In a large bowl, mix the chickpea flour with the salt and the spices. Stirring with a whisk, add  water, add some more salt if necessary.

2.Peel the potato and grate it. Quarter the onions lengthwise and cut then in not too thin slices. Add then to the chickpea batter.

3.Heat the oil in a small pan. Oil is hot then put 1 tbsp of the pakora batter in to the oil and fry for about 2 to 5 minutes.

4.When you think they are brown enough, take them out and drain to paper towels.

5.Now serve with any chutney 

Honey Fruits Salad

Ingredients :

Take any seasonal fruit.(5 or 4 any different type of fruit as you like)

Lemon juice 1 tbsp

honey 1 tbsp

Pinch salt

Method :

Combine all fruits, pour honey, lemon juice and salt mix softly.Now you are ready to have a delicious 

and energetic fruit salad.

Mango Smoothie

Ingredients :

1 ripe mango, peeled, cut in pieces, about 1 1/2 cups
1 cup peeled, chopped fresh pineapple
1/4 cup fresh lime juice
1/2 red jalapeno pepper, seeded, finely chopped
1 tablespoon honey
2 teaspoons peeled and finely grated fresh ginger with juice
1 cup ice cubes or frozen coconut water cubes

Method :

Place all of the ingredients in a blender and blend until smooth. Serve cold.

Spinach and Mint Pakora

Ingredients:

250 gm gram flour

1 bunch spinach, thinly sliced

1/2 cup mint leaves, finely chopped

2 green chilies, thinly sliced

1 potatoes, cut into lengthwise

1 tsp red chili flakes

1 tsp cumin seeds

1 tsp coriander seeds

1 pinch carom seeds

1 pinch soda bi carbonate

Salt to taste

Oil for frying

Method:

1.Place gram flour, green chilies flakes, cumin seeds, coriander seeds, carom seeds and soda bi carbonate in a large bowl. Stir in spinach, mint and potatoes. Combine together with water. Lets it stand for 10 minutes.

2.Heat oil in a deep pan over medium heat. Fry pakoras for 10-12 minutes or until golden brown. Now serve hot with tomato ketchup.

Hot Prawn Curry

Ingredients :

800g waxy potatoes, peeled and cut into big chunks
1 tbsp sunflower oil
1 onion, finely chopped
1 garlic clovs finely chopped
6cm piece of root ginger, finely chopped
2 tsp all-purpose seasoning
2 hot red chilli .finely chopped
1/2 green pepper, cut into thin strips
420g tomato chopped
300g king prawns
2 tbsp fresh coriander leaves,to garnish
Salt to taste

Method :

1. Put the potatoes in a pan of cold water, bring to the boil and simmer for 10 minutes, until  part cooked.Drain. Meanwhile, heat the oil in a big saucepan and fry the onion, garlic and ginger over a low heat until soft. Stir in the all-purpose seasoning and cook foe a couple of minutes.

2. Add chilli and as many of its seeds as you dare, along with the pepper. Cook for 5 minutes, stirring occasionally. add the part -cooked potatoes and the tomatoes. Simmer until the potatoes are cooked through and the sauce is nice and thick (about 10 minutes).

3. Add the prawns and heat through in the sauce (about 3 mins). Season with salt to taste and garnish with the chopped coriander. Serve with hot rice and salad.

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