90 grams of chickpea (gram) flour
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon chilli powder
1/2 teaspoon garam masala
1 teasppon salt
2 cloves of garlic crushed
1. Sift the chickpea flour into a medium bowl. Mix in the coriander, salt,turmeric, chilli powder, garam masala and garlic
2. make a well in the centre of the flour mixture, gradually pour in the water into the well and mix to form a smooth batter.
This batter can now be used to dip cut up vegetables in and coat evenly before deep frying, great finger food with a little bite.
Thank's for the recipe Don.
Will give it a go, though might dry roast some spices first and make myself some fresh garam masala.
Let me know the name of the book you mentioned.
Your right anout the spices and spice mixes. There is such a large diversity of indian dishes.
It is like every indian state has it's own palate. there is the contrast between north and southern dishes, plus the influences of the portugese, british etc.
Pork Vindaloo-whilst being notorious as being unbearably hot the translation of vindaloo is actually just vind=vinegar and aloo meaning garlic.
1kg leg of pork on the bone
6 cardamom pods
1teaspoon of black peppercorns
2dried red chillies
2 inch cinnamon stick broken in 2
1teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon coriander seeds
1/4 teaspoon fenugreek or 2 tablespoons of fenugreek leaves
4 tablespoons white or coconut vinegar
1 tablespoon malt vinegar
4 tablespoons sunflower oil
2 onions finely sliced
6 cloves of garlic finely sliced
2 inch piece of ginger julienned
3 ripe tomatoes roughly chopped
2 green chillies chopped
1 teaspoon soft brown sugar
Trim excess fat and remove bone from pork and cut into 1 inch cubes,reserve the bone.
Split open the cardamom pods and remove the seeds, finely grind all spices in spice grinder or mortar and pestle.
In a large bowl mix the spices, pork and vinegars and coat really well, cover and refrigerate for 3-4 hours.
Over a low heat fry the onion in the oil until lightly browned.turn up to about medium and add ginger,chillies and garlic and cook out a bit, followed by the tomato.
Turn up the heat to high and fr the pork for 3-5 minutes til browned and fragrant.
Add 250ml of water and any of the marinade liquid left over,turn heat down and slowly bring back to the boil.
Add the sugar and the pork bone and simmer gently,covered, for about 40 minutes then take off lid and continue to cook for a another 20 minutes or so,stirring occasionally, until meat is very tender,throw out the bone and season with some salt. I Like to use black sulphur based salt,but normal is fine.
Paneer cheese.this stuff is pretty exy at the shops,hears a home made version.
3 litres of whole milk
6 tablespoons of strained lemon juice or white vinegar
Pour milk into a heavy based saucepan and slowly bring to the boil, stirring with a wooden spoon to prevent it catching.
Reduce heat to low and add the lemon juice or vinegar, keeping it n the heat for just a few more seconds until the curds start to form on top, then turn off he heat and shake he pan to release the curds from the yellow whey.
Line a colander with muslin or cheesecloth and pour mixture in to catch the curds,gently pull up the corners of the cloth and twist to form a ball a squeeze excess liquid whilst running some cold water through it.
Leave to strain for several hours, then put in a tray win a chopping board and some food tins on to firm it up further for about an hour.the paneer is ready when you can slice it into cubes easily.