Saturday, March 14, 2015

Indian Vegetable Pakoras

Indian Vegetable Pakoras
Serves: 6 
  • 1 cup chickpea (gram) flour

  • 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon garam masala
  • 2 cloves garlic, crushed
  • 3/4 cup (190ml) water
  • oil for deep frying
  • 1/2 head cauliflower, cut into florets
  • 2 onions, sliced into rings
(You can use various other vegetables like cabbage, Paneer, eggplant)


Preparation: 15min  ›  Cook:10min  ›  Ready in:25min 

  • Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chilli powder, garam masala and garlic.
  • Make a well in the center of the flour. Gradually pour the water into the well and mix to form a thick, smooth batter.
  • Over medium high heat in a large, heavy saucepan, heat the oil
  • Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on kitchen roll before serving

Friday, March 13, 2015

Indian Masala Chai Tea

Chai Tea 

Chai Masala is usually made in batched and stored for a period of time. You can also purchase this from the shops here.
Makes 8 cups
6 cups of water
2 cups of milk
2 tsp of chai masala
6 tsp of tea leaves
1 tsp grated ginger
6-8 Mint leaves


Bring the water to a boil and add the ginger, mint leaves and tea leaves. Boil for a minute of 2 and once there is a nice strong colour and fragrance add the milk. Let it come to a boil 2-3 times. Strain out in cups and serve immediately.