Tonight I was emptying my fridge, so that I could bring our left over food to Marco’s and freeze whatever I could. I managed to freeze the nectarines, peaches, cherries and grapes. I only had a few vegetables left. I didn’t want to freeze them. I hate frozen cauliflower and broccoli. It fills up with water and tastes terrible. I was trying not to open anything new so I decided to finally try to make pakoras. Bad idea when you have been over eating for the past 3 days and wanted a healthy dinner. I think there is a reason they are served as an entree at Indian restaurants. I never really think about fatty they are when I usually order them. They did taste really good though. Just not the healthiest dinner choice. I served them with the Sweet-and-Sour Sauce that I had made to go with the Meatballs from Chef Chloe’s book. It is really sweet and has a similar taste to the sweet tamarind sauce. Otherwise you can use any kind of sweet dipping sauce you like. Since I made so much I freeze the rest. I read that if you fry them then freeze, you can just refry them when you want to eat them. Yes I know its not healthy, but a better alternative to something store bought fried foods.
This is my last cooking post for the next couple of weeks. Hopefully I will find some great vegan eats in Melbourne!
Broccoli & Cauliflower Pakoras (vegan, gluten free, soy free, nut free)
2 cups besan/chickpea flour
1/2 teaspoon bicarbonate soda
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon garam marsala
1 teaspoon sea salt & more to taste
1.5 cups water
1/2 head cauliflower, cut into florets
1 onion, sliced
1 small head broccoli, cut into florets
3. Add the vegetables and cover in the batter.
4. Heat the oil in a wok and add the vegetables with the batter into the wok to fry. Do small batches and cook for 1-2 mins on each side. Drain oil from pakoras with paper toils, season with salt and serve with sweet dipping sauce.