Ramadan Special: Vegetable Pakoras

This is my all time favourite thing to eat in Ramadan. After a long day of fasting, what can be better than fresh, homemade, hot pakoray! This recipe is guaranteed to have you and your guests speechless. You must try this amazing pakora recipe! Crispy, light and delicious :)

Ingredients

• 6 potatoes, cut into slices
• 4 onion, sliced
• A bunch of coriander
• 2 green chillies
• 1 carrot, grated
• 2 teaspoons of salt
• 1 teaspoon of red chilli powder
• 1 teaspoon of chilli flakes
• 1 teaspoon of garam masala
• 1 teaspoon of zeera
• 1 teaspoon of pomegranate seeds
• Water (add accordingly)
• Besan (add accordingly) 
• Oil for deep frying. 

Directions

Cut all vegetables and put into a bowl. Mix all spices into the bowl as well. Add a little bit of besan and mix. Check to see if all the vegetables are coated with the besan. If not, add a little more and mix again. The key to crispy pakoras is the amount of besan and water you put. That is why you need to add it slowly and mix before you add more. Then, add some water in the same way you added the besan: little at a time. You know when the water is enough because the mixture will hold its shape when you hold up a spoon of the mixture in your hand. 

Heat up oil in a pan about 2 inches in depth. When the oil is hot, spoon the pakora batter into the oil. After a few minutes of frying, flip the pakoras is needed and place on a serving platter. Continue to fry until all of the batter is finished. 

Serve with raita and chutney. 

E N J O Y 

- Aysha 

Delicious Goat and Potato Curry (Aloo Gosht Ka Salan)

I made this delicious curry from goat and potatoes for iftar and it turned out amazing! You must try this recipe! Tender meat and potatoes to melt in your mouth.. what can be better than that! It is best served with a nice rice pulao, steamed rice or roti with lots of homemade raita and chutney! Enjoy

Ingredients

• One kilo goat (you can also use beef)
• 6 medium potatoes, cut in chunks
• 1/4 cup of oil
• 3 onions, pureed
• 2 tomatoes, pureed
• A head of garlic, pureed or finely diced
• A tablespoon of ginger, pureed or finely diced
• 3 green chillies (more or less depending on how spicy you like)
• A stick of cinnamon
• 1 large cardamom (bari elachi)
• 1 tablespoon salt
• 1 tablespoon red chili powder
• 1 tablespoon chili flakes
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 tablespoon cumin seeds (zeera)
• One bunch of cilantro (dhania) chopped for garnishing

Directions

1. Add oil to pot and heat it up.
2. Add onions and fry until golden brown.
3. Add garlic and ginger. Fry for a few minutes but do not burn.
4. Add tomato puree and green chillies and cook for a few more minutes.
5. Add powdered spiced as well as cinnamon and cardamom. Cook for 5 more minutes.
6. Add the meat and mix well. Cook on high heat for 10 minutes. Stir after every few minutes so meat doesn't burn.
7. To get the meat tender cook for 25-50 more minutes on low heat depending on how tender your meat gets. Add water if meat gets dry when necessary to prevent from burning. Cover the meat and let it cook. Check on it and stir periodically.
8. After the meat has become tender, add the potatoes. Add 2 glasses of water or more depending on how much sauce you want in the curry.
9. Cover and let the potatoes cook for about 10-20 more minutes until the potatoes are soft.
10. Add the cilantro.

Your aloo gosht is now ready! Serve with hot roti or rice and yogurt raita, chutney and salad. Yummmm.. enjoy :)