Desi News Corp - Index

Desi News Corp - Desi News - April 2009 - Index

kitchen TABLE
A platter of pakoras
An occasional indulgence in sinfully deep-fried
pakoras can perk you up
Palak Pakoras
150 gms spinach (palak)
1 onion
2 tsp peanut powder
1 tsp kasuri methi
½ tsp chilli powder
A pinch of asafoetida
(hing)
½ cup gram flour (besan)
50 gms paneer
2 tbsp yoghurt
Salt to taste
Oil to fry
Add the dry masalas to gram
flour, mix well. Add grated
paneer and yoghurt to make a
thick paste, adding a little water
if needed. Add finely chopped
palak and onions and mix well.
Shape into small balls and deep
South Indian
Family Restaurant
Great Ambience
100 Seat Dining
100 Seat Banquet Hall
Private VIP Dining
Lots of Parking
fry until crisp. Serve hot with
chutney.
Alu Bondas
6 medium potatoes, boiled
1 onion
½ tsp chilli powder
A pinch of asafoetida
½ tsp turmeric powder
4 green chillies
Coriander leaves
Curry leaves
1 tsp roasted chana dal
¼ tsp mustard seeds
1 cup gram flour (besan)
Salt to taste
Oil to fry
Peel and mash boiled potatoes.
Add salt, chopped coriander
leaves. Heat a little oil, pop
mustard seeds and add chop-
ped green chillies and
curry leaves. Now
add roasted chana dal,
¼ tsp turmeric powder
and chilli powder.
Fry until chana dal
turns golden and
then pour seasoning
over mashed potatoes. Mix
well,form into balls. Add salt
and ¼ tsp turmeric powder to
besan and mix well. Make a thick
batter by adding a little water.
Dip potato balls in batter and
deep fry in hot oil until golden.
Mirchi Parcels
16 large green chillies
1 ½ cup gram flour
½ cup yoghurt
A lemon-sized ball of
tamarind
1 tsp roasted jeera powder
1 tsp dhania powder
½ tsp chilli powder
Salt to taste
¾ tsp baking soda
Oil to fry
1 large onion
Chettinad Restaurant
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Bunch coriander leaves
Lemon juice to taste
Soak tamarind in hot water
and microwave for a minute.
Extract thick pulp. Mix roasted
jeera powder with dhania and
chilli powders and salt. Add to
tamarind pulp. Slit, deseed
green chillies. Stuff with tamarind
paste. Mix besan with baking
soda, salt, yoghurt and a
little water and whip to make a
thick, smooth batter. Heat oil,
dip the stuffed chillies in the
batter and drop gently in hot oil.
Deep fry until golden and crisp.
Drain on paper towels. Chop
onion and coriander leaves, add
lemon juice. Slit fried mirchi
pakoras and place a little onion
mix in it just before serving.
1225 Kennedy Rd
(N of Lawrence)
Scarborough
ON M1P 4Y1
416.701.0003
www.karaikudi.ca
April 2009 Desi News 31