Wednesday, June 9, 2010

Pakoras.......finally! and Ribs too.

Just when I thought we would never get together to make pakoras, we found a break in the action this past Saturday morning. Although I am not used to eating spicy deep fried appetizers for breakfast, I could hardly wait to bite into the little darlings. It has been sooooooo long since my wonderful friend and I donned aprons and prepared to feast! This recipe came over from England by way of India with my friend and her family in the 70's, where she knew pakoras as philoories, and that is what I'm sticking with!

Pakoras (don't mess with me, Philoories!)
heat about 6 inches veg oil in a med saucepan over med-high heat
Chop fairly fine:
1 onion, 3 slices fresh ginger, 3 cloves garlic, 1 chili pepper (we used 3 small thin red chili peppers, my friend is a fire blower, lol) and add
a few small florets of cauliflower, chopped celery and red pepper
3 c Dhall flour ( we used Chana flour)
1 tsp turmeric, cumin, salt, red chili powder
1 beaten egg and 1 small container plain yogurt
Mix all together and add enough water to make a med thick batter about 1/2 cup (see picture)
Drop batter by large tablespoons into hot oil about 4 at a time.
Cook until golden, about 5 minutes, drain on paper towels.

We gobbled several right away. 
Rated: Five fiery stars, not really too hot, just bursting with spice and flavor. 
Thank you, thank you, thank you, friend! 
Now I know why I was driving you crazy all these years to make these again. (hugs)

It was a rainy day and I was wanting to get in the garden but seems like Spring is fading away in a puddle! But just when I was feeling sorry for myself we spotted a mother deer at the back of the house and there was a little Bambi scampering ( I exaggerate, barely able to stand Bambi baby) beside her mother. Then I lost sight of Bambi. I went outside with my camera and the little sweetie was lying very very still with her nose under a log. My first thought was that the log had rolled on her. (gasp) I went over, mother watching me cautiously. I snapped a picture, picked up a stick and gently stroked her back and she let out a huge breath. I left but was upset, worried that she was hurt. Let nature take her course, calm down, wait. About an hour later, I ventured down the hill and she was gone. Whew!

In the evening instead of heading to barbeque, it was just too wet and windy. I decided to do the ribs in the house my old way, a very good old way. This sauce is wonderful, rich and works on country style ribs as well.
Ribs- Oven Baked
set oven to 250 degrees and bake 3 hours in shallow roasting pan, uncovered
2-3 lbs pork spareribs
1/2 c dark brown sugar packed
1/2 c ketchup
1/2 c white vinegar
2 tbsp worcestershire sauce
2 tsp chili powder ( 1 regular and 1 ancho for some heat!)
1/4 c water
Mix sauce ingredients together and pour over ribs which you can cut in serving chunks.
My husband likes his ribs with rice and baked beans and I prefer a fully loaded baked potato and salad.

 It was a satisfying weekend!