Archive of ‘pakoras’ category

Indian Dinner

Dinner: a made up curry with cashews, chickpeas and coconut among other things! #vegan

Chickpea and Cashew Coconut Curry

I love Indian food but I don’t make it as often as I would like as is the case with most of my favorite foods. As always I blame my children and there reluctant taste buds. One night though I didn’t care. I made us an Indian feast for dinner and the kids ate quesadilla’s with a side of what we were having. My rule is they have to at least try it. They did and they didn’t like it.

For the curry I sauteed onions, garlic, ginger, carrots and string beans in oil until almost tender and then added some curry powder and some curry leaves then cooked it for a minute longer. After that I added a can of diced tomatoes, a can of coconut milk, a can of chickpeas that were rinsed and drained plus about 2 cups of raw cashews. Stirred it all up. Seasoned with salt and pepper then let it cook for another 30 minutes on a low simmer until the vegetables were soft. A few minutes before it was done I added some fresh cilantro. If you are a cilantro hater you could sub parsley or just leave it out.

Onion Fritters! #vegan

Onion Fritters

Halfway through the cooking of the curry I had the idea to make some onion fritters. I had no idea what I was doing since I’ve never made them before. I sliced some onions, chopped some cilantro, added some chickpea flour, cumin, salt, pepper and some water. ¬†They came out pretty good but not exactly what I was going for. I have better ideas of what to do differently next time. I think the batter needs to be much thinner then mine was. Even with the recipes shortcomings they were a lovely additions to the meal especially after I mixed some orange marmalade with a bit of tamari to use as a chutney inspired topping!

Full dinner #vegan

The full meal

Here is the full meal together! Earlier in the day I visited an Indian Grocery and picked up a package of flat bread to heat up and serve along side.

This meal was a lot of work to put together and it created a big mess. It was worth it in the end and I look forward to making it again..especially the fritters!


Indian Pakoras

I’m without my husband this week due to his yearly work trip to Indianapolis. The trip is always “perfectly” timed so that he is away on our anniversary usually, which is today. To celebrate, alone, I decided to make myself a yummy dinner of Indian Pakoras using: carrots, potatoes, onions, spinach, cilantro, chickpea flour and spices..etc… Since our new kitchen isn’t all unpacked yet I didn’t have some tools that I needed so I made them a different way. Which didn’t really work out in the end.

I’ve lost this special shredding blade for my Quisenart. My hand grater in still packed as is my vegetable peeler. So I had to thinly slice everything by hand. Its no biggie, I like doing it and it’s good knife skills practice if I ever to go work in a kitchen again. Unfortunately though for this recipe you need them shredded with the help of a device. You miss the natural liquid from the potatoes that helps with moisture and to bind it all together. I had to add more oil then I like and then fry it in more oil and it turned into an oily mess. I actually couldn’t finish eating it. Which is rare and threw every last bit of it away. So sad.

On a good side though they were more flavorful then they usually are! The perfect amount of spice and my house doesn’t smell like curry.