Comments: Mixed Pakora

Comments

Mmm... Eggplant pakora. I really should have learned to not read this blog when hungry by now...

Did you salt yours after frying them, by the way? Most Indians I know don't, but I can't figure out why. In my book, everything fried tastes better when salted fresh out of the oil.

(Oh, and Cheesecake = Dairy + Sweetener = A Perfectly Acceptable Indian Dessert. To make it really authentic, all you'd have to do is fry it and/or drench it with a syrup.)

Sweth, you know it didn't even occur to me to salt them? I guess because I've never noticed salt on them in restaurants it just didn't jump to mind. I tend to prefer very strong-flavoured chutneys instead. Sadly, the most interesting one (a Jamie Oliver one using my home-grown lemons) just didn't turn out and so I had to resort mainly to jars.

As for the cheesecake - I served it with Ann Sathers' lingonberry jam, which is pretty far from India culturally and geographically! But it was delicious anyway!

One great idea I came across was at a resaurant on London (Verraswamy) that serves sprigs of curry leaves coated in a pakora batter and fried. They are light almost tempura like, and can be an interesting addition to a meal (the shops in Passage Brady in the 10th usually stock the leaves).

Agree on the Madhur Jaffrey book (I have it but rarely cook from it). I find her best books are "Indian Cookery" (just republished in a illustrated version) which was the book that accompanied her BBC series many years ago. Or "A Taste of India" which is nice because it is regional - a fantastic Dhal recipe with coconut milk. I have not got Floyds book but I always find him quite a sloppy cook, it is more about him than the food.

One great idea I came across was at a resaurant on London (Verraswamy) that serves sprigs of curry leaves coated in a pakora batter and fried. They are light almost tempura like, and can be an interesting addition to a meal (the shops in Passage Brady in the 10th usually stock the leaves).

Agree on the Madhur Jaffrey book (I have it but rarely cook from it). I find her best books are "Indian Cookery" (just republished in a illustrated version) which was the book that accompanied her BBC series many years ago. Or "A Taste of India" which is nice because it is regional - a fantastic Dhal recipe with coconut milk. I have not got Floyds book but I always find him quite a sloppy cook, it is more about him than the food.

There is a restaurant on London (Verraswamy) that serves sprigs of curry leaves coated in a pakora batter and fried. They are light almost tempura like, and can be an interesting addition to a meal (the shops in Passage Brady in the 10th usually stock the leaves).

Agree on the Madhur Jaffrey book (I have it but rarely cook from it). I find her best books are "Indian Cookery" (just republished in a illustrated version) which was the book that accompanied her BBC series many years ago. Or "A Taste of India" which is nice because it is regional - a fantastic Dhal recipe with coconut milk. I have not got Floyds book but I always find him quite a sloppy cook, it is more about him than the food.

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