[MC-AllEthnic-Recipes] Indian Vegetable Pakoras with Eggplant Pickle - 19g Carbohydrate; 4g Dietary Fiber

 

* Exported from MasterCook * Indian Vegetable Pakoras with Eggplant PickleRecipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, AustrailiaServing Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- Chickpea Batter -- see below 1/3 head broccoli 1 small sweet potato -- peeled 1 small potato -- peeled 1 small zucchini 1 green bell pepper To deep fry: -- Oil To garnish: -- cilantro leaves (coriander), and 4 Tablespoons Eggplant PickleMake the Chickpea Batter as instructed, and leave it to stand for 2 hours.Cut teh vegetables into small dice, then combine. Check the Chickpea Batter - if it is too thick, add a little water. Add the diced vegetables
tothe batter and stir to combine.Heat the oil and deep-fry for 3 to 4 minutes until golden, turning them over with a slotted spoon to ensure even cooking. Remove the pakoras from the hot oil and drain on paper towels.Sprinkle the pakoras with the cilantro leaves and serve with the Eggplant Pickle.Yield: depends on size of frittersChickpea Batter for Fritters or Pakoras 2 teaspoons minced garlic 2 1/2 Tablespoons oil 2 teaspoons sea salt 1/2 teaspoon ground red pepper 1/2 teaspoon ground turmeric 1 teaspoon garam masala 1/2 teaspoon freshly ground black pepper 1 1/3 cups chickpea flour 1 teaspoon baking powder 1/3 cup warm water Process the garlic, 2 1/2 Tablespoons oil, salt and spices in a food processor. Process in the flour and baking powder, then add the water and process to a smooth batter.
Refrigerate for 2 hours before using.To cook: Heat the oil in a deep-fryer to 350F. Coat your chosen ingredients with the batter and cook as instructed; vegetable fritters take about 4 minutes, [cFavorites] are more delicate and need only 2 minutes. Drain on paper towels.Indian Eggplant Pickles 6 dried red chilies hot water 1 tablespoon minced garlic 2 teaspoons minced fresh ginger 1 teaspoon ground turmeric 1 tablespoon brown mustard seeds 1 pound small eggplants -- washed (thin and long ie Japanese eggplant) 3/4 cup oil 5 1/2 tablespoons shaved palm sugar 2 teaspoons sea salt 1/3 cup malt vinegar -- plus 1 tablespoon 1 teaspoon garam masalaSoak the dried chilies in hot water to cover until soft, about 30 minutes. drain, but reserve the water. Process the chiles, garlic,
ginger, turmeric and mustard seeds to a paste with a little chili water in a blender.Slice the eggplants into thick rounds. Heat the oil in a skillet, add the spice paste and stir for a few minutes to release the flavors. Add the eggplant and cook until soft, stirring occasionally. Add the palm sugar, salt and vinegar and simmer over low heat until thick. Remove from the heat and stir in the garam masala. Cool. Spoon into jars, cover with a film of oil and seal. Keeps for 2 months.Makes 2 cupsSource: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; trace Fat (4.0% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable.Nutr. Assoc. : 0 0 0 0 0 0 0 0

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