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Vegetable Pakoras (Fritters)
3 ounces all-purpose flour (about 2/3 cup)
2 teaspoons Madras curry powder
1 teaspoon cumin seeds
1/2 teaspoon salt
1/3 cup water
1 large egg, lightly beaten (or egg substitute equivalent)
3/4 cup (1/4-inch) diced peeled sweet potato
1 cup (1/4-inch) pieces cauliflower
1/2 cup finely diced onion
2 tablespoons finely chopped fresh cilantro
1 garlic clove, minced
1/2 jalapeño pepper, finely diced
3 tablespoons peanut oil, divided
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter.
Serve with a Chutney.
Corona brown bread
Made from whole wheat flour and Corona beer, this bread is so simple to make, and has a total of six ingredients, perfect for Cinco De Mayo feast!
Ingredients for 1 loaf:
½ cup unsalted butter, melted
3 cups whole wheat flour
2 tablespoons white sugar
2 tablespoons baking powder
1 teaspoon table salt
1 bottle Corona beer (355 ml)
Preheat the oven to 175 degrees (Celsius). In a loaf pan we pour half of the amount of the melted butter, grease the sides of the pan well and place the pan aside. In a large bowl, Using a wooden spoon, mix the flour, sugar, salt the and baking powder. Add the beer into the dry mixture and stir until the forming of a wet dough.
Pour the mixture into the greased loaf pan that we set aside and spread the dough in the pan (with the wooden spoon). Pour the remaining half of the butter over the dough and remove the pan to the oven for about 50-60 minutes. When all the butter is absorbed to the bread and the top of the bread is relatively browned, remove from the oven and serve.
This bread would be ideal to go along with a nice hearty stew or even along side a nice pasta dish.