Vegetable Pakora

This makes for great snack food, and perfect for appetizers to any party. Zucchinis, broccoli, cauliflower, potatoes, even bananas make this a scrumptious snack.

Ingredients:

1 c. chickpea flour
1/4 c. rice flour
1 t. salt
1 1/2 T chili powder
1 1/2 T.  ground coriander
3/4 c. water
potatoes sliced thin and cut into bite-sized chunks
chopped veggies (zucchini, cauliflower,  or bananas)
vegetable oil for frying

1. Mix all ingredients together until you have the consistency of crepe batter. Add more water as needed. Mix until all lumps are gone and batter is smooth.

2. Chop whatever vegetables you are using, and put salt and paprika on them.

3. Fill a wok or deep fryer with vegetable oil and heat up on high heat. When you put a drop of batter in the hot oil and the batter comes right up, it is at the right temperature. Reduce the heat to medium.

4. When the batter-covered vegetables rise back up to the surface of the oil and are golden brown, you can remove them and place onto a paper towel to soak up excess oil.

Chivda - Indian Spicy Snack Mix

Yield: 6 cups
Prep time: 30 minutes
Total time: 1 hour

Ok. So there's trail mix, a blend of nuts and usually some dried fruit and maybe some chocolate for your outdoorsy types. Chivda (pronounced chee-ur-ah) is a Marathi version of gorp, with its unique blend of spices, nuts and fruit that make this more addictive than potato chips. It is best eaten with a spoon, as it does tend to get messy eating with your hands. Seriously...such a tasty snack.

Ingredients:
6 c. poha (pressed rice) - available online or at an Indian grocer
3/4 c. ghee or oil
2 c. raw peanuts
2 c. cashews
1/4 c. raisins
1/4 c. cranberries
1 T. chile powder
1 1/2 T. ground coriander
1 T. cumin seeds
1 T. salt
1 t. sugar
tadaka: (seasoning)
1 t. coriander seeds, roasted and ground
2 T. mustard seeds
2 T. sesame seeds
1 t. turmeric
1/2 t. fennel seeds, roasted and ground
5 dried red chiles
curry leaves (optional)

1. Roast the pressed rice at 250° for 20 minutes.


2. Put 1/4 cup of ghee in sauce pan on medium low, add the peanuts and constantly stir until they are golden brown. Remove from heat. Put on top of the pressed rice.

3. Add the raisins to the ghee. Cook until they plump up. Add to the poha (pressed rice).
4. To make the tadaka (seasoning): put the mustard seeds and cook until they stop popping. Add asafetida powder (if you have it). Add curry leaves, chiles, sesame seeds. Add cranberries.
5. Mix all ingredients together. Enjoy!
(Can be stored in an airtight container for 3 months.)