PAKORAS

Pakora ,s is Pakistani fried fritters .they are crispy ,crunchy and soft in the center .and for me pakora  is my comfort food.

I always looking for when ever it was rain we had them with a cup of black tea. and in the month of Ramadan no Pakistani table is complete with out these heavenly  yummy bites.

My elder sister was very good at making these pakora but wait if you taste these pakora they are perfectly spiced and wonderful for any party as appetizer .

You can dip any thing in this batter and fry them they will be yummy.

And since it’s the month of Ramadan I must say , happy Ramadan to all of you and pray that Allah make us healthy to keep fasting and give us a wonderful and happy eid amine.

                PAKORAS

      Potatoes and eggplant.

Ingredients

1 potato thinly sliced

1/2 large eggplant thinly sliced

1-cup besan/gram flour

Salt and pepper

1 tsp cumin

1 tsp paprika

1/2 tsp fenugreek leaves crushed

1 tbsp dry pomegranate crushed

1 tbsp dry coriander seeds crushed

1 tsp dry red chili crushed

Pinch of baking soda

1/4 tsp turmeric powder

3 tbsp rice flour

1/2-cup water

Method:

Put besan salt baking soda and water in to a mixing bowl and whisk it smooth batter.

Add all the spices and mix really well.

Cut eggplant and potatoes in to chips dip in to batter and deep fry until golden on both sides

Spinach with Egg.

   This recipe is created and inspired by a pesheweri  village simple life . I remember visiting my village first of all when we reach there they catch the chicken and send it to cut and clean and  soak the  rice and start cooking tea . and spinach which they cook for their self adds eggs and home made butter to it for special touch . believe me  with a cold glass of home made butter milk which they called shumly and flat corn bread   is all you want .

So here you go a wonderful simple  spinach  from  my village to you.

Spinach with Egg.

Ingredients:

Fresh baby spinach 1 pound clean and cut.

3 tbsp canola oil.

4 cloves of garlic chopped

1 green whole chili

1/2 medium size onion chopped

1/4 tsp red chili flakes.

1/2 tsp cumin seeds

Salt and pepper

2 egg white 1 egg yolk

Method:

Steam the spinach drain the liquid if any and keep aside.

In frying pan, combine oil onion and cumin seeds and cook for 2 minutes on medium heat,

Add garlic chili and stir for 1 minute then add spinach and stir-fry for 3 to 4 minutes or until the spinach get tender.

 Add Salt and pepper and mix.

At the time when you serve spinach add egg stir and serve with corn bread and lassie

Scallion and tomato corn bread

Scallion and tomato corn bread

This was our favorite bread as snacks with cup of milk tea. it can be serve in brunch or for breakfast.

Crispy from out side and soft from inside this  bread is a wonderful addition to your table and there are nothing so satisfying than this corn bread .I remember it was something we sister can make by our self so it was our girls dish we fry it then sit together eat this bread and drink black tea and talk about our school our study etc and since we were 9 sister we got allots of  good advices and feedback .and a fun afternoon  for all of us .

So when ever I cook this I remember and miss my family my sisters and my best friends and pray that make them happy and safe.

INGREDIENTS:

21/4 cups corn flour/corn meal

2 cups water

1tsp salt

4 green onions, scallions minced or finely chopped

1 small tomato minced

1tbsp crushed coriander seeds

1tbsp crush pomegranate seeds

¼ tsp ground black pepper

Oil for frying.

METHOD:

Combine, corn flour, onion, tomato, coriander, pomegranate seeds salt and pepper and water and Mix it with your hands. Add little water at a time while mixing it till the soft dough forms. Knead it for 5 to 6 min.

The dough should feel soft while dividing it into 4 equal size balls. On flat plate sprinkle some dry flour and shape it into round corn bread. If the bread cracks seal it with wet hand. Preheat the skillet and carefully put the bread on the skillet. Cook it on both using little oil a tsp for each side until golden and crispy.

Note: This bread is fragile and little hard to make. You may make it in small size so that it can handle easily.

Preparation  time: