Indian Vegetarian Cooking - Night 5

Subji (vegetable) Pakora 2.5 cups of besan (gram flour) 2 cups of spinach, washes and chopped 2 medium potatoes peeled and chopped 2 small onions sliced 2 green chillies chopped 1.5 tsp salt 1 tsp red chili powder 1 cup of water oil for frying	Make a think batter with all the ingredients except oil Heat the oil in a skillet Deep fry spoonfuls of the batter and turn until golden brown Drain and then put on paper towel Serve hot with chutney
Bread pakora 2 cups of besan (gram flour) 1 onion chopped into long thin pieces 1 cup of spinach chopped 2 green chilies chopped 1/2 tsp of salt 1/2 tsp of chilies powder 1.5 cups of water 6 slices of bread cut into halves oil for frying	Mix the flour with water and make a thick batter Add onion, green chilies, spinach, and chili powder and salt. Mix together. Heat oil in frying pan Coat each bread piece with batter Deep fry in hot oil until golden brown Serve hot with chutney
Dhani (Coriander) chutney 1 bunch of fresh coriander washed 5 fresh green chilies Juice of 3 limes 1 small onion cut into 4 pieces 1/2 tsp of salt	Add coriander and onion to the blender Blend for 2 minutes Add green chilies and lime juice Blend until a smooth paste Add salt and mix
Mithi (tamarind) chutney 225g tamarind 1/5 cups of brown sugar 1/2 tsp red chili powder 1 tsp salt 1/2 tsp black pepper 4 cups of water	Soak tamarind in the water for 2 hours Strain through a soup strainer and add salt, chili powder, pepper and sugar Cook on medium heat for 20 minutes