Archive for September 2012


September 25, 2012

Coriander seed (dhania) is one of the most versatile spices and can be used whole or crushed and ground in a variety of ways. The whole or crushed seeds of coriander are used in tarka (spice-infused ghee or oil) and ground for a number of spice blends and pickles. The picture displayed below show two stages of coriander growing in my garden.



Zucchini Fritters

September 20, 2012

1/2 cup red lentils (masoor dal)
1/8 cup hulled black beans or dhuli urad dal
1/2 teaspoon chopped ginger
1/4 cup water or as needed
1 tablespoon rice flour
1/4 teaspoon baking powder
1 cup grated zucchini
1 small onion, peeled and sliced
Vegetable oil for deep-frying

1) Combine red lentils and urad dal (or dhuli moong dal) in a mixing bowl and wash thoroughly. Cover with enough cold water and soak for about 2 to 3 hours. Drain and place lentils, urad dal, ginger, chili and salt in the work bowl of a food processor (or blender).
2) Proceed to pulse until the mixture turns into a coarse paste. Turn off the food processor and scrape down the sides of the food processor work bowl with a rubber spatula.
3) Add 1 tablespoon water, a little at a time, as needed to facilitate the blade. Process until the mixture is fairly smooth and has the consistency of moderately thick batter.
4) Empty the batter into a mixing bowl and cover the bowl and let the batter rest at least 30 minutes at room temperature. Just before ready to deep-fry the fritters add the remaining ingredients and stir until all the ingredients are fully incorporated. Adjust the seasonings as needed.
5) To deep-fry the zucchini fritters simply follow the same steps (#3 and #4) given for Chickpea Pakora recipe posted on August 19, 2008 on my blog.

Yield: approximately 35-45 Zucchini Fritters.