limes are key

Hello, hello! 

A quick stop in on this afternoon, as I wanted to let y'all know that I'm on Design*Sponge today for their "In The Kitchen With..." series. (These are some outtakes, more photos and the full recipe is through the link.) It's an honour to be featured, and I'm especially excited to be talking about pakoras — or at least my not-at-all traditional take on pakoras, less of a fritter and more of an Indian take on a tempura-style fry up.

The batter is my grandmother's, so no disputing that it's the real deal, but I keep the vegetables in large-ish pieces to show off all the shapes and colours to their deep-fried finest. Plus, you can pick and choose your favourites — mine are the onion ones, followed closely by the green beans, then sweet potatoes, sliced thin.

I've also shared the recipe for my Mum's Fresh Green Chutney; it's got green apple, green chilies and fistfuls of cilantro, zinged up with lime juice, ginger and garlic. It's not only good with these fritters, but it's also what I like with samosas or even dolloped beside kofta kebabs that have been grilled over the fire. Keep a jar on hand in the fridge, and you'll find a million ways to use it.

We've got birthdays to celebrate tomorrow, and I'm pretty excited for that. Meet you back here next week, with tales of the weekend no doubt, along with the winner of the UPPERCASE contest! (psst! There's still time to put your name in the hat; I'll count entries up until 11:59 p.m. EDT.)

Cheers, folks, here's to swell days ahead.

pakora batter

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Authortara
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