Now Chicken Pakora. Chick pea flour, Methi, Chopped Coriander, Cumin Power, Salt, Red Chili Powder, water and mix into batter add chicken previously marinaded in the basic marinade. he urged to add water slowly and mix as you go. carefully place into oil for deep frying however half way through remove pakora and let it rest for 1 minute, this ensures that the chicken cooks through before placing back in oil to finish. He said that this break is critical in all Pakora and in all battered food.
Vegetable Pakora. (heaven) Onion, Spinach, Cauliflower, Potatoes, all chopped. Coriander seed, Cumin Seed, Red Chili Powder, Salt, Garam Masala. Now this was where I got a breakthrough, he said we should mix it all together then let it rest for 30 minutes or so until it produces it's own water from the vegetables themselves. He said that it should not then need any further water other than a few sprinkles if need be. Their prepared ready for cooking mix looked perfect but he assured me no water was added and that by doing this the spices work their way into flavouring the vegetables, I do hope this is what I have been missing together with the 1 minute rest during frying.
Korma. Curry base and UHT single cream to taste and that is it. His assitant explained that the base sauce is so good and critical, as we all know though not every base I have tried could do Korma so we must be onto something if the base stacks up though the korma was great. He said you can add coconut for Ceylonese and other additions for different versions but it was good enough on it's own.
Topic: Ashoka at the Quay (read 94,248 times)
