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Category: Indian

I love this recipe.

It’s perfect to make with friends on a Friday night — cheap, quick and easy so you have more time to catch up (and have a glass of wine), instead of focusing on a complicated recipe! Although, if you are planning to go out after, just be aware that you may smell like curry, we learned this the hard way!

This dahl also freezes really well. I separated the left over dahl into old yogurt containers, labelled them, and threw them in the freezer. The rice doesn’t freeze very well so keep a cooked grain on hand in the fridge — I always do this anyway.

These were so perfect to grab for a healthy, warm lunch on a cold winter day…apparently it’s spring in Prince George, but there’s 2 feet of snow on my deck so I call it winter still!

butternut squash dahl

Butternut Squash Dahl

Source: 2013 BC Dairy Association Milk Calender

Ingredients
  • 1 cup (250 mL) dried red lentils
  • 1 1/2 cups (375 mL) reduced-sodium vegetable broth
  • 1 tbsp (15 mL) butter
  • 1 chopped onion
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) minced gingerroot
  • 2 tbsp (30 mL) Indian yellow curry paste
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3-4 cups (750 mL) chopped peeled butternut squash
  • 1 1/2 cups (375 mL) milk (or milk alternative)
  • 1/4 cup (60 mL) chopped fresh cilantro (or green onions)
  • Garam masala
  • Greek Yogurt

Directions

  • Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
  • In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
  • Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro, yogurt and garam masala (if using). Serve with papadum, brown rice, or naan.

Baked Pakora

32 COMMENTS

pakora1

I LOVE Indian food!

Ever since I made socca, chickpea flour has become a staple in my house and I have been looking for more recipes to use it in.  These baked pakora were a fantastic solution – easy to make, full of veggies and delicious!

If you have eaten Indian lately you know it is not the lightest of meals (at least the westernized version of it) and it may leave you feeling a little bogged down. So if you are looking to skip all the oil but still get some delicious Indian flavor these baked pakora are what you’re looking for! I am not claiming to be replacing the deep fried ones but I can try my darndest!

When I made these I only had about 1/4 of a head of cauliflower so I just increased all the other veggies a bit and they worked out really well, so feel free to play around with the ratios a bit, especially if it means avoiding a trip to the grocery store.

I found using a baking stone will help prevent burning (heat it in the oven for ~10 minutes first while it preheats). I love my baking stone for homemade pizza, crisping up leftovers, homemade free-form bread etc — it is an essential kitchen item for me!

Make sure you watch the pakoras carefully so that they don’t burn and keep your oven fan on.

They also re-heat well in the oven (not microwave) — so hope for leftovers! If you have a baking stone, heat it in a hot oven (~10min), then place the pakora on the hot stone and reheat them in the oven for ~8-10 min at 350-375 F. This will help crisp them up again beautifully.

Enjoy!

Baked Pakora Recipe

Baked Pakora
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: ~50 pakora
 
Ingredients
  • 2 cups Chickpea flour (aka - Gram flour, Garbanzo flour, besan)
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp garam masala or curry powder (or~ 2 tbsp of your favorite curry paste)
  • 1.5 tsp cumin
  • ½ tsp turmeric
  • ½ tsp crushed red pepper
  • ½ tsp garlic powder or 2 cloves fresh, crushed garlic
  • -------------------------------------------------------------------------------------
  • ½ head small cauliflower, chopped into small bite-size pieces (about 3 cups)
  • 1 small/medium onion, finely chopped
  • ½ cup peas (fresh/frozen)
  • 1 large carrot, grated
  • 1 small red potato, grated
Instructions
  1. Preheat oven to 500F. Grease a large baking sheet very well with your favorite mild, cooking oil
  2. In a large bowl, mix together dry ingredients (down to the dashes in the ingredient list). Stir in enough water to create a batter, almost pancake-batter consistency, but a little thicker. It took me about 1¼ cups of water. Don't add extra water! If you're using curry paste instead of powder mix it into the batter with the water. Let batter sit.
  3. Prepare veggies and then dump them all into the batter, mixing well to coat
  4. Using a tablespoon (the kind you eat with), take scoops of battered veggies and drop onto the well oiled baking sheet
  5. Bake for 8-9 minutes, then flip and bake another 10 minutes, until golden brown. You can spray or brush them with oil before putting them back in the oven if you're looking to resemble the deep-fried version a little more closely.
  6. Serve hot with 'Raita' or an Indian tomato sauce or just enjoy them on their own! I like to mix garlicky, tomato sauce with a little greek yogurt or sour cream and some curry paste to taste.




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