Zucchini and Potato Fritters | Farm Fresh Produce

Its that time of the year again when our favorite farm is open to 'Pick Your Own' seasonal vegetables. Saturday was the first time this year we drove down to pick delicious sun kissed vegetables including summer squash, zucchini, kohl rabi, kale, green onions, and beets! Quite a haul you might say - but we have been waiting for over a month for the farm to open up. Extended winter and an unusually cold spring delayed the vegetables this year and I can't believe that it is July when the produce actually began to show up in quantities that has allowed the farm to open! But we are not complaining - we are ready and willing to pick:)

Palak Pakoras and Kanda Bhajis | Spinach and Onion Fritters

Pakoras or chickpea fritters are a great favourite in our family. But as they are deep fried I try to make them only for a special occasion. Of course, there are times when some special foods make a day special. Pakoras can make the most simple of meals into a treat!!

Baigan Pakoras | Baigan Bhajis (Eggplant | Aubergine Fritters)

Its been grey, cold, and rainy here over the weekend. Some snow flurries would have been welcome and pretty, but somehow they never really made it and all we got was a chilly drizzle all day for two days!!Sunday turned out to be long and exhausting and by evening, I could not wait to dig into some comfort food, stick my achy feet up on the couch and relax!!

Masala Chana Dal Vadas | Spicy Lentil Fritters

This year I decided to make some typical and traditional treats for Diwali. Apart from the sakarparas and namakparas, I thought it might be a good idea to have some nice food from the South for Choti Diwali and something from Delhi for Diwali. So I made tamarind rice, masala vadas, and sambar on the 27th! And while I often make tamarind rice from scratch at home, I usually make my sambar using MTR sambar masala. I always plan to make the sambar masala at home but just never get round to it. So this time I decided I just had to make the masala at home and I did. And I have to confess - the sambar was the best I have ever tasted. Well, enough said about my adventures with masalas and onto the Masala Vadas!! (And of course, you might well ask: what did you make for Diwali? Keep tuned for some delicious Delhi Chaat!!)

Methi-Kanda Pakoras | Fenugreek-Onion Fritters

Something for a rainy day? How about pokaras? A tea-time staple, these Indian-style fritters are quickly rustled up and served with tea especially when there are unexpected visitors. Loved by kids and adults alike, pakoras come in all shapes and sizes. Vegetables of choice are cut in bite-sized portions and covered with seasoned chickpea flour and deep-fried. In my home we love onion pakoras. I usually make them on a really rainy day and serve them hot with a steaming cup of sweet tea!!

Methi-Kanda Pakoras or fenugreek-onion fritters taste divine. The somewhat bitter taste of fresh fenugreek leaves combines very well with the sweet flavour of the onions. I usually use the red onions as they turn out more crispy when fried. I have found that the white or yellow onions are more watery that the red ones and do not acquire or retain the desirable crispness when deep frying.

Ingredients:
1 cup fenugreek leaves, tightly packed
1 medium onion, chopped fine
3/4 cup chickpea flour
2 green chillies
1/2 tsp cumin
1/4 tsp red chilli powder
Salt to taste
Water, just enough to make a batter
Oil, for deep frying

Method:

1. Place the chickpea flour in a large mixing bowl. Add the cumin seeds, chilli powder, and salt. Sift together.
2. Now add just enough water to make a batter. Make sure that the batter is completely free of any lumps.
3. Chop the fenugreek leaves coarsely, mince the green chillies, and mix with the onion. Pour this into the prepared batter and blend together, making sure that all the vegetable has a coating of the batter.
4. Heat oil for deep frying in a heavy bottomed wok. Reduce heat to medium. Gently drop spoonfuls of the onion-fenugreek batter into the oil. Fry on medium heat until the pakoras are well cooked and golden brown in colour.
5. Serve hot with fresh green chutney.

This delicious treat goes out to Herb Mania hosted this month by Red Chillies.

Vegan Recipe

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